I have already told you of my passion for finger food: recipes are mostly simple and fast, easy to

I have already told you of my passion for finger food: recipes are mostly simple and fast, easy to reproduce in large quantities, but still innovative for both the presentation orlando seafood buffet and for the unusual flavors.
The combination of avocado, beetroot and orange scented yogurt was born by chance ... and I was surprised by one of the great combination and balance of flavors. The colors are then a show. Who would not know the ingredients, which is a savory dish!
salt, extra virgin olive oil, acidulated with umeboschi, sugar cane,
Wash and peel the avocado, cut one half into small cubes, the other coarsely. Sprinkle both sides with the juice of half a lemon and season with a little olive oil and a pinch of salt. Go to blend the avocado coarsely cut until you get a smooth cream.
Grate the zest of 1/2 orange, spremetela and stir in the yogurt orlando seafood buffet flavoring everything with a pinch of sugar, a few drops of acidulated umeboschi and a few drops of tamari.
Take shorts transparent liquor: pour at the base of the avocado cream, spread a few cubes of avocado and red beets, cover with celeriac mousse and finally pour the yogurt orlando seafood buffet flavored with orange.
Replies
Francesca P. 10 June 2013 00:09
I'm glad that you're gone from my side. The avocado has a rather mild flavor and goes well with both savory and sweet. I like the texture a little "buttery". Hello! to the next;-) Delete
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