Broccoli and Avocado Mash

OK...Now we know that veggies are always an issue when it comes to children, of all ages!!! This is a brilliant form of getting your green veggies in...enjoy!!

Broccoli and Avocado Mash - serves 4-6

2 big florets of broccoli (do not remove the stems)

2 leeks

1 garlic bulb (you can go less depending on how you feel about garlic)

3-4 chillies (whole or seeded)

3-4 spring onions

1 tbs sliced ginger

1 avocado pear (remove pip)

couple of glugs of olive oil

Place all your ingredients in a steamer, except the avocado and olive oil. Depending on your steamer anything between 30-40 min. Your broccoli needs to be thoroughly cooking through.

While the broccoli is steaming, in a deep glass bowl place your avocado flesh and a couple of good glugs of olive oil. These two ingredients will facilitate the texture of the mash you desire.

Once your broccoli is done, only remove the garlic skins and then place everything into your glass bowl. Grab your hand blender, or you can place everything in a food processor, and blend your veggies thoroughly. If you want the mash with a smoother texture then add in a tad of olive oil. Add salt and pepper for seasoning.

This dish is excellent served warm with your protein or can be served cold on canapés or a mid afternoon snack on toast. This will also hold approx 2 days in the fridge.

Introduction

I will keep this short and sweet as local time is 9:18pm and i am spotting quite a nice ear and throat ache, nevertheless, here is a introduction on me and my food.

Where do i get my recipes from?

- My interest in food has come from many years, therefore there is loads in my head, but i love the Food and Home, Olive, Avocado and Good Food(UK) magazines. I read them over a cup of caffeine, in the loo and even too bed. I also have the Nigella's, Oliver and Ramsay's that get scrutinized.

Ingredients?

- Since moving to the North West, Woolies is a tad far away so i rely allot of the local fruit and veg, which means that i spend time chopping, cutting and dicing. Believe me chopping and peeling butternuts becomes therapeutic. I grow parsley, rosemary and coriander (my all time favorite). When spring kicks in chives, spring onion and a couple more herbs will be planted. My meat is from our favorite butcher Carlos Lopes, Tulisa Park, and have found a wonderful fish monger in Northriding.

Publishing recipes...

- Yes some recipes are my own and some recipes are just good oldie's that work, some are passed down from my mom. I will not classify where they are from as it makes no difference, they are here to be tried and enjoyed. I will write them in layman's terms so that even the novice can identify with everything. I will even make notes of where you can get items, if you aren't in SA, well do what i do....GOOGLE!!

NB NB NB!!

- If have learnt one thing over there years and in French its '...Mesen place..' it's prepare prepare prepare. Nothing worse than leaving shopping, prepping and cooking at the last minute, believe me you will have a not so HOT meal, with a hungry family/friends and you will be quite annoyed. I normally plan my evening meal the night before just in case i need to run out to get something - which is exactly what happens most of the times when i decide to do something out of ordinary i.e Thai, Asian, Moroccan etc.

Name

- I self proclaim myself from here onwards as Chef Sil as i believe i have earned the title considering i am ALWAYS COOKING (this one if for you Walter). I love it, it's done with love, it pleases my customers - nothing more gratifying.

Love to all and good night...

My first 20 July 2010

Thank goodness all this blogging setting up is done...

I cannot remember exactly when the love for food came along. At home with parents not much cooking was done by me but i remember going to baking lessons, the Portuguese thing to do.

Then got married, 1992, and guess what - had to start cooking. I remember getting the portions sooo wrong but at least we had food for a couple of days.

What i do remember is the smells, the colours and the textures i created. Then it was'..what if i mix this with that...' and so on....low and behold the interest went from zero to HERO.

Today i wont publish anything else as i have spent so much time trying to create this blog and i tad fed up now.

My intention is to publish all the great food i cook for my family and friends...the cook books i read and all the experiments. Love to share recipes and can talk about food for hours....another day now...