Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.












Paltas Rellenas- Stuffed Avocados Recipe
Paltas Rellenas- Stuffed Avocados Category Mexican Recipes 
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Ingredients And Procedures

Stephen Ceideburg 12 Cooked prawns

3 Cobs corn

500 g Potatoes

1 tb Grated onion

1/2 ts Chilli powder

3 tb Olive oil

Salt and white pepper to -taste 3 lg Avocados

18 Black olives

In Peru, where this recipe originated, the avocados are stuffed with potatoes with yellow flesh. If you want the authen- tic look, add a couple of drops of yellow food colouring to the potato mixture. Peel 12 cooked prawns and set aside. Chop 3 cobs of corn into 4-5 cm rounds and steam or boil until tender. Steam or boil 500 g of potatoes until tender. drain and mash very smooth. Mix in tablespoons grated onions, 1/2 teaspoon chilli powder (or to taste), 3 tablespoons olive oil and salt and white pepper to taste. Cut 3 large avocados in half remove the stones and fill with the potato mixture. Put on serving plates and top each half with 2 prawns and 2- 3 black olives. Add corn rounds to the plates. Serve warm or at room temperature. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.

 
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