avacado and chesnut Veg cup
This is one of my very own creations, possibly a little random but really nutritous and very yummy.
looks great at BBQs and parties
a filling nutty, creamy origonal salad.
2 whole ripe avacados, half them and remove stones
1 cup chesnuts
2 carrots, grate finely
2 tablespoon coconut, grated
1 parsnip, grate finely
1 cup mixed nuts, eg walnuts and almonds
pinch cayeene pepper
1-Cut avacado in half and remoe stone.
2- Scoop out flesh from each half
3-Add the salt and pepper and all the spices, mash together. Now half the mixture and press back into the two empty halfs of avacado skin remaining. Put to one side
4- Using a food processor chop the nuts finely. Add water gradually until a thick pastey cream texture is made.
5- Chop and crush the walnuts and almonds. stir into the cestnut paste.
6-press a layer of this nutty crunchy paste into the avacado shell ontop of the avacado flesh lining. Leave a scooped shape in the middle fo the next part.
7- grate fesh carrot coconut and parsnip.Mix then pile into the middle of the now nearly filled avacado skins/shells
8- sprinkle pepper and salt over the grated veg.
Drizzle with freshly squeezed lemon or other creamy-like sauces.