Velouté d’avocats (Languedoc Sun N°28 / Provence Sun N°1)
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Velouté d’avocatsPreparation: 10 mins
Ingredients
2 ripe avocados
1 lemon
300 ml of milk, not skimmed
300 ml water
1 small clove of garlic
1 tsp of curry powder
A pinch of chopped chives
1 chicken stock cube
1 tbsp spoon of olive oil
Salt and pepper
Preparation
Remove the avocado flesh and place in a blender with the squeezed lemon juice.
Add the curry powder, the peeled garlic clove, the olive oil and the milk.
Add the water flavoured with the stock cube.
Season with salt and pepper according to taste.
Pour into individual ramekins.
Decorate with the chopped chives. Serve chilled.
It can be presented in small glasses (verrines) at the aperitif.
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For the first time, our printed version uses videos to bring life to our content and advertising. A new concept, Augmented Reality, brings the paper to life at the click of a button. All you need to do is download the free LAYAR application on your phone or tablet and off you go. Then just follow the instructions over the next pages.
The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).
Carole Rommene
