What could be better on a hot day than 5kg of delicious watermelon? Grown in the lush area of the Northern Rivers, near Grafton NSW, and a bit bigger than normal. Whilst these are seedless they are grown from seeds. The seeds are produced by seed crossing – diploid with tetaploid lines of watermelon and this produces sterile triploid plants which are seedless of course. This hot weather is absolutely the best for creating sweeter flesh.
When using watermelon in cooking think only that it can be added to many things. Like: add to skewers (great with haloumi and feta), to salads, last topping for stir-fry, add to the plate with any meat or fish dish. It creates colour and that little flash of sweetness.
For some holidays are here so you’ll have a bit of time and if you have kids, or a kid at heart, then these recipes are fun to do.
Did you know that no Avocados ripen on trees? It’s actually the harvesting (picking) action that triggers the ripening process! The Hass avocadoes have a rough skin but a creamy texture. As the Hass ripens, its skin goes from green to a dark purple. Before cutting, make sure they have plenty of ‘give’ when pressed: an unripe avocado is pretty tasteless and they have difficulty ripening in winter.
There is no quicker way to ripen Avocados. A natural fruit requires a natural process. So, pop them into a paper bag with an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas – a ripening agent and store at room temperature until ready to eat. This will usually take two to five days. Once ripened the ripe fruit can be refrigerated until eaten, however, not for more than two or three days.
TIP: If only using one half leave the stone in the unused half, this helps prevent it going brown. Use avocado as a cholesterol-free alternative to butter or margarine, or make a tasty Guacamole dip by mixing avocado with Spanish onion, tomato, garlic, chopped chilli, lime juice and salt & pepper.
A dash of Tabasco sauce (optional) or red chilli flakes
Garnish with diced tofu, bacon and chopped parsley
Peel, stone and mash the avocados, adding a little lemon juice to stop them from going brown.
Melt the butter in a large saucepan then stir in flour to make a paste. Add the chicken stock a little at a time and always stirring to keep the paste smooth. Add milk and stir then the avocado and season with salt, pepper and Tabasco. Do not boil as the avocado will taste bitter.
If you wish to cool slightly and finish with a hand mixer to make the soup smooth then serve with garnish.
Peel and quarter the potatoes, then wash them thoroughly. Place the potatoes in a large pot with enough cold, salted water to cover them. Meanwhile, prepare the avocados, making sure to remove any brown flesh. Scoop into a bowl and stir until smooth with lemon juice.
Place milk in the microwave until melted and warm. When potatoes are fork tender, mash them in a large bowl or a stand mixer, slowly adding the milk and butter spread mixture. When potatoes are mashed to your liking, gently fold in avocado mixture gently, or in a stand mixer - use the lowest setting. Keep warm and serve!
Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.