Abrams’ October release, Ibiza Land and Sea, 100 Sun-Drenched Recipes by Françoise Lefébure of Les Terrasses Finca restaurant is a feast for
the senses. Just paging through the book, looking at the beautiful photos of
bright blue skies, clear water, and delicious food, as well as people enjoying
it, will make you want to drop what you’re doing and head straight for
this tranquil island in the Mediterranean Sea off the eastern coast of Spain. Each recipe
presented — preceded by a charming note from the author — is fairly simple yet
with complex results, every mouthwatering photo tempting. There were
so many recipes that I wanted to try — hello, chocolate macaroons! — but an
aging bag of avocados beckoned, so my first recipe was the Avocado Vitamin
Appetiser. Being more of a savory than a sweet person, I found this a wonderful
way to start my day. It is a bowl of flavorful freshness with a bit of a kick
(I substituted pickled jalapeño juice for the water — wow!), and will be
enjoying this again and again. If you have no current plans to head to Ibiza,
bring the food to you by way of this delightful and inviting book, and do
yourself a favor and give this recipe a try.
Avocado Vitamin Appetiser
Slightly adapted from Ibiza Land and Sea
1 ripe avocado
1 English cucumber
2 spring onions
1 celery rib
1 handful flat parsley
1 Granny Smith apple
4-5 rocket (arugula) leaves
1-2 tablespoons water or juice from Melissa’s Pickled Jalapeños
Juice of one lemon
Olive oil*
Salt
Freshly ground pepper
Mixed organic seeds such as linseed, sunflower, sesame, etc. (optional)
Basil leaves for garnished, if desired
Peel and cube the vegetables, chop the parsley, apple, and rocket, and put everything into a blender or food processor; blend. Add a little cold water or jalapeño juice. Chill for one hour.
Just before serving, stir in the lemon juice, olive oil, and salt and pepper to taste.
Slightly adapted from Ibiza Land and Sea
1 ripe avocado
1 English cucumber
2 spring onions
1 celery rib
1 handful flat parsley
1 Granny Smith apple
4-5 rocket (arugula) leaves
1-2 tablespoons water or juice from Melissa’s Pickled Jalapeños
Juice of one lemon
Olive oil*
Salt
Freshly ground pepper
Mixed organic seeds such as linseed, sunflower, sesame, etc. (optional)
Basil leaves for garnished, if desired
Peel and cube the vegetables, chop the parsley, apple, and rocket, and put everything into a blender or food processor; blend. Add a little cold water or jalapeño juice. Chill for one hour.
Just before serving, stir in the lemon juice, olive oil, and salt and pepper to taste.
Pour the gazpacho into bowls (I used ramekins) and decorate with mixed seeds and a few basil leaves. Drink this
vitamin-loaded brew at any time of day, or serve as a starter along with a
salad.
*I did not use
*I did not use
This post contains affiliate links.
Disclaimer: I was provided with a
complimentary copy of this book by Abram Publishers in exchange for an honest
review. I am a member of the 2018-2019 Abrams Dinner Party.
2 comments:
Both of those sound intriguing - I would live to get a more high powered blender and add more veggies into my life by making smoothies to enjoy on my way to work in the mornings. Avocado is one of my FAV things in the world.
Bonjour chère amie,
Je suis certaine que tout est saveur en plus des vitamines !
Gros bisous 🌸
Post a Comment