Green frosting... yep, it's avocado!

Wow, it's been so long since my last post! Sorry everyone, tech issues over here :( did you miss me? I missed you!

Just a short post today to finally reveal what the green goop was that I made in My shiny new toy!

It's avocado frosting! Don't leave, you know you're fascinated :)

I've been experimenting lately with vegan recipes, which has been lots of fun. I'm not into the vegan lifestyle myself, but some recipes are so interesting, I just can't resist. Also I have loads of friends who are dairy or egg free... it's crazy how many people have allergies these days!

This is a super quick and easy way to make frosting and it's the most fun brilliant green color. It does taste a little like avocado, but on a rich chocolate cupcake it really does work.

You can also easily add some cocoa and it becomes chocolate frosting - the kids will never know the difference! And they'll get a dose healthy fats, win, win!

Ingredients
2 ripe avocados
1 tsp vanilla extract
500g icing sugar (approx)

How to...
- Scoop the avocado flesh into the bowl of a cake mixer. Make sure to get rid of any brown spots.
- Add the vanilla and using a paddle attachment, beat the avocado until smooth, about 2 minutes.
- Slowly add the icing sugar until you get the desired consistency.

Note: the frosting will keep in the fridge for up to a week in an air tight container.

Pea and Ham soup

It's SO cold in Melbourne! Yes, I'm constantly complaining about the cold because, as you've probably guessed, I don't like cold weather :( but I do love cold weather food! Soups, stews, bakes, bring it on!

I've always been intrigued by Pea and Ham soup but have never been brave enough to try it. The few times I have seen it served, it hasn't looked the best. But I do love peas... and ham.... and green food! My favorite milkshake as a kid? Lime! I know, I'm weird!

Anyway, here's my super easy attempt at this good ole staple soup. It's super easy but it does take a little time. Great to make on a lazy afternoon.
 

Enjoy!
 

Ingredients

20g butter
1 onion, chopped

2 garlic cloves, chopped

1 ham hocks (800gm approx)

400g dried green split peas

1 1/2c frozen baby green peas

How to...

- Melt butter in a large saucepan over low-medium heat.

- Add onion and garlic and sauté (don't brown) until tender, approx 10 minutes.

- Add ham hock, cover with cold water (about 2 litres), bring to the boil, then reduce heat to low and cook until ham is falling from the bone, about 1½ hours.

- Remove hocks from saucepan and set aside to cool.

- Add split green peas to stock and simmer until very tender, about 1 hour.

- Remove the skin and bone from the cooled hock and discard. Coarsely shred the meat and set aside.

- Add baby peas and simmer until bright green, 1-2 minutes.

- Purée in batches in a blender until smooth. Be careful as some of the less powerful blenders will pop their lid from the build up of steam. If in doubt use a handheld stick blender instead.

- Finally, add shredded ham to soup, season with salt and pepper and serve with crusty bread!

Root vegies = cold water...

Ok so this is a very basic rule, but it's mainly been forgotten over the years. If your veg is from under the ground (potato, carrot, parsnip) you need to start cooking with cold water. But if the veg is from above the dirt (corn, peas, green beans) you need to cook in boiling water.

Now I'm sure there's a really technical reason as to why this is, but the easy version is most underground vegies are roots. They are dense, hardy, filling foods and need to be cooked slowly so they cook evenly. If you start cooking potatoes in hot water, the outside edge will cook faster than the inside and you end up with a crunchy centre. Other vegies, like peas, are much lighter and should be cooked very quickly in boiling water to lock in the nutrients.

Oh and here's a quick mashed potato recipe:

1. Peel 1 medium potato per person - my interpretation of 'medium' is about the size of a tennis ball... I generally work on the old rule of "one spud per person, plus one for the pot" but I always make a little too much, it's my weakness! If the potatoes are dirty, give them a quick wash too.
2. Dice the potatoes into 2cm chunks. (It doesn't have to be perfect, but the closer in size, the more even result)
3. Put the potatoes into a pan and cover them with enough cold water to cover by about 1cm. Add a good pinch of salt and cover the pan with a lid, but don't close the lid completely or it will boil over and make a huge mess.
4. Turn the heat on to high and bring the water to a boil. Once it's boiled, then turn down the heat to low.
5. The potatoes are cooked when they are tender. To test you can pierce a piece of potato with a fork. If the fork goes in smoothly and the potato is soft, they are done. Or you can squash one against the side of the pan with the fork, but be careful not to push the boiling hot pan of water onto yourself!! It usually takes around 10-15 minutes for peeled, diced potatoes to cook - depends how many potatoes are cooking, etc…
6. Drain all the water and then put the potatoes back into the pot - this helps some of the excess water to evaporate.
7. Now for the flavours! Add a little more salt and some pepper. (not too much salt, you can add more later) Throw in a good tablespoon of butter and a splash of milk, then mash, mash, mash! The more you mash the smoother it will be. Or if you have a stick blender, use that - you'll have the most velvety smooth potatoes you've ever had... bliss! (but don't overuse the stick blender or you'll make a gluey paste!)
8. Other great flavour options are a sprinkle or parmesan or cheddar cheese, a little garlic salt, fresh chopped spring onions... use your imagination!

There's heaps of potato mashers on the market, most of them are the same. Opt for something that's comfortable to hold and remember you're going to be pushing down on it, so look for something sturdy.