Ripen an avo in 10 minutes

2016-05-25 06:00

THERE is nothing worse than buying a bag of one of nature's most gorgeous fruits - and then having to wait for a week for them to ripen. Then they ripen all at the same time and you have to throw some away (or eat them non-stop for three days).

Here's a trick (we promise it works) to ripen an avo in 10 minutes:

• Preheat your oven to 90°C.

• Wrap your avocado in tin foil (cover it completely so no air gets in)

• Line a baking try with wax (ovenproof) paper

• Place the avocado on the baking tray

• Place in oven for 10 minutes

• Let avo cool (or cool in fridge if you can't wait)

The heat speeds up the process of ripening, but doesn't cook the avo.

Editor’s note: Published by “Today’s Food” - have not personally tried it.

Economical potato and guacamole dish

Ingredients
baby potatoes

2 avocados

1 onion, finely sliced

5 garlic cloves, minced

1 lemon
sea salt and pepper

Method

• Preheat oven to 180°C.

• Put potatoes in a pot of cold water. Bring to a boil, add a teaspoon of sea salt to the water, and cook until tender. You want your potatoes to be tender enough to be able to mash down a bit on a baking tray with a fork or your hand, but not so tender that they will break apart into multiple pieces. Once your potatoes reach the right point of tenderness, drain well.

• Place potatoes on a baking tray. Toss with about 3 cloves of minced garlic and cooking oil. Then, use a fork, the palm of your hand, or a potato masher to flatten potatoes but try to keep them in one piece ,

Season flattened potatoes with sea salt and pepper, and bake in oven for 12 to 15 minutes, or until crispy and slightly browned.

• While potatoes are in the oven, combine the flesh of two avocados with remaining minced garlic (about 3 cloves), onion, and freshly squeezed juice of half a lime. Gently mash with a fork until you reach desired consistency for guacamole - add sea salt as you go, to taste.

• To serve, combine potatoes and a large dollop of guacamole on a plate. - Dr Ben Kim.

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