Mushroom recipes

Porcini mushrooms with gorgonzola

10 minutes

Pasta with crushed pan-fried tomatoes

15 minutes

Cocktail recipes

Tom collins

Steamed prawns

5 minutes

Pizza recipes

Grand salmon pizza

25 minutes

Mushroom recipes

Mushroom risotto

30 minutes

Chicken recipes

Honey sesame chicken noodles

40 to 45 minutes

Green vegetable pasta with herb pesto

Baked prawns with lemon and basil salsa

Pan-fried pork medallions with coconut-sweet potato salad

30 minutes

Fish recipes

Summer soles with dressed mushroom

15 minutes

Avocado recipes

Avocado soup with tomato salsa

Avocado soup with tomato salsa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

4 ripe avocados, peeled and quartered
1 cup ready-made chicken or vegetable stock
Lemon juice, to taste
Sea salt and freshly ground black pepper

For the tomato salsa, toss:

1 cup cherry tomatoes, chopped
1 cup baby green tomatoes, chopped
1 fresh red chilli, seeded and chopped
1/2 cup chopped coriander
2 T extra virgin olive oil, for drizzling

Method

Blend the avocados with the cold stock until combined.
Add a good squeeze of lemon juice and season to taste.
Ladle the chilled soup into glasses and spoon over the tomato salsa.

TASTE’s take:
Sometimes I heat a few torn tortillas or nacho chips and add them just before serving.

Spinach lasagne

Pot bread

Italian fondue

Porcini mushrooms with gorgonzola

Pasta with crushed pan-fried tomatoes

Tom collins

Steamed prawns

Grand salmon pizza

Mushroom risotto

Honey sesame chicken noodles

Green vegetable pasta with herb pesto

Baked prawns with lemon and basil salsa

Pan-fried pork medallions with coconut-sweet potato salad

Summer soles with dressed mushroom

Avocado soup with tomato salsa

Avocado soup with tomato salsa

Ingredients

Method