Barbados travelers strain Party Barbados

Three easy canapé recipes for hosting the perfect party

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telegraph.co.uk

Prep time: 5 minutesCook time: 10 minutes6Avocados, once a rarity in households, have become a must-have fridge or fruit-bowl commodity, and they’re a menu necessity in lots of restaurants.

But like all fruits, avocados have a season – which most people are oblivious to, and some really don’t care where they come from, how they are grown and how many miles they have travelled to satisfy the needs of a healthy diet.I’ve never been a massive fan of the bland avocado – and when I tried a locally grown one in Barbados, which had a flavour beyond anything I had ever tasted, it confirmed my dislike of what’s available in the shops.We need to think a bit more about what we eat and how often we eat it… If you are looking for an alternative, try making guacamole with frozen peas, which are full of vitamins and minerals.

My ‘poismole’ is sustainable and, in my opinion, tastes better than avocado.Prep time: 20 minutes, plus cooling time6For the poismoleFor the salsaFor the lobster tortillasI’ve been making this soup for years and it tastes slightly different every time, depending on the strength of the herbs used.

You can vary the herbs, but I find that the stronger ones like thyme, rosemary, coriander and tarragon dominate and overwhelm the subtle fragrance of the soup.

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