I've got tons of ripe avocados

[TR888]

What can I do with them, apart from guacamole? I think I might have to freeze some of them as we won't be able to eat them all...

I bought into the frozen avocados once and they were watery. You might ruin good avocados if you freeze them.

I'd eat them everyday until they are used up, I can't get bored of guacamole.

Some sort of cake?

Smoothies? Big in Asia

Avo pasta is a weekly meal in our house.

I'll send a recipe pic in a minute.

Green goddess salad dressing keeps for a week or so in a mason jar.

uprootkitchen.com/2017/11/06/crispy-brussels-sprouts-avocado-green-goddess-dressing/

Chocolate mousse! Basically, slightly overripe avocado, cocoa powder and honey. Blitz with a stick blender, chill and eat.

Try sliced on toast with some chopped bacon pieces scattered over.
or
Add to chicken Caesar salad.
or
Slice, put a layer on some toast, then cover with cheese and grill.
or
Serve with prawn cocktail or crab pate.
or
Serve with vinaigrette dressing for a simple classic starter.

Avocado mango yogurt smoothie

Dark chocolate and avocado cake.

Oh god don’t freeze avocados
Slimy mushy grimness. My mum freezes everything and insists it all still tastes the same. She’s wrong, textures change during the freezing and thawing process (of most things to be honest, we hardly freeze anything!) and the taste will be forever ruined!!
How many have you got?
I’d stick 3 in a guacamole to have with any kind of Mexican dish, then save a few for avocado/smoked salmon bagels, and then a few for a starter of a retro prawn cocktail!

Just go for guacamole and a mountain of cheesy nachos to eat them with.

Bread or toast, then avocado, then egg, then Hollandaise sauce. Amazing.

Brownies

If you are on friendly terms with neighbours, could you ask them if they would take some off you?

Ingredients:

2 large ripe avocados
1 litre chicken stock
475 ml plain yoghurt or single cream
1 lemon
salt
white pepper
parsley
pomegranate seeds

Directions:

Peel and pit the avocados.
Zest and juice the lemon.
Add avocados, stock, yoghurt/cream, lemon zest, and lemon juice to a blender. Season with salt and pepper.
Blend until thoroughly combined.
Adjust seasoning.
Cover tightly with plastic wrap, chill for at least one hour before serving.
Serve chilled, sprinkled with chopped parsley and pomegranate seeds.

Notes:

Good with white wine.

Forgot to send these.

The recipe is absolutely gorgeous but I add sautéed chickpeas and broccoli to it to make it a more complete and filling meal.

Thank you, everyone! This is amazing. So much to try!

Avo pasta looks good.

Hemsley Hemsley lime and avocado cheesecake! (Google this for recipe)

ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

So so good

@Branleuse

Avo pasta looks good.

It's from the Anna Jones book in the first photo. Her other book in the second photo is fab too.

Mousse with lime juice.