Avocado Pasta

Another Sunday has passed, another food party has ended.


I wanted to make a simple and quick pasta for Sunday’s dinner party. There were 4 courses, as usual, and this was the third savory before dessert. My dinner parties always end up really late but last night we finished at 10:30pm. Or maybe I’m getting better with time management.

Serves 4.


[100% organic]

For the Avocado Sauce

  • 2 large ripe Hass avocados, peeled and pitted
  • 1 lemon, juiced
  • 4 garlic cloves, peeled
  • 1 cup flat-leaf parsley
  • Pinch of salt
  • A few turns of freshly ground black pepper

Blend avocado, lemon juice, garlic cloves, parsley, salt and pepper together in a food processor until smooth and creamy. Taste and adjust seasoning. Set pesto aside in an air-tight container, with cling wrap directly on top to keep air out.

For the Finnish

  • Linguine
  • Pecorino Romano, for grating
  • Candied pecans
  • Sunflower sprouts
  • Olive oil

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente.

Drain pasta and sprinkle with olive oil to prevent sticking. Plate pasta and scoop desired amount of sauce onto each plate. Toss to combine. Microplane cheese, add sunflower sprouts, and garnish with candied pecans. Serve immediately.


Sushi Ceviche

I couldn’t come up with a better name than Sushi Ceviche because this is really a pure fusion plate of food. Using Japanese ingredients of a simple salmon avocado roll, but the cooking style of making ceviche.

[100% organic, Norway farmed salmon]

For the Sushi Rice

  • ¼ cup sushi rice
  • 1 TBS rice vinegar
  • ½ tsp sugar
  • Pinch of salt

Soak the rice for ten minutes and cook the rice. Don’t over cook it because you want to see the individual grains. Cool the rice at room temperature and mix in the seasonings, then set aside.

For the Ceviche

  • ½ lb salmon
  • ½ red onion
  • ½ cherry bomb pepper
  • 1 lime, juiced

Cut the salmon into medium dice. Thinly slice the red onion and pepper and set in a bowl. Add the lime juice and toss the salmon in it. Refrigerate and marinate for 10 minutes, depending on how thick/big/small your salmon pieces are.

For the Finish

  • 1 Persian cucumber, thinly sliced
  • ½ avocado, cut into wedges
  • ½ mango, diced
  • ½ lemon, juiced
  • Nori sheet

Cut nori into thin strips. Toss avocado wedges in lemon juice, right before assembling.

Strain the ceviche, discard juices but reserve red onion and chili pepper slices.


Arrange cucumbers in a circular pattern on the plate. In a ring mold, pack the rice on the bottom, over the cucumbers. Place the avocado wedges along the rim and pack the ceviche into the center. Top with nori strips and scatter mango dice around plate.

*Adapted from From Buenos Aires to Paris.

Mango with Coconut Sticky Rice Sushi

Tonight was my last night in pâtissier for level 5; I’m going to miss pastries and Chef Anna! I can’t wait for level 6 and I hope she’s there and not on holiday!

Chef Anna liked tonight’s special a lot – she also took a photo and she’s going to post it on her blog! We are in agreement that desserts shouldn’t be sickeningly sweet so we see a lot of things eye-to-eye. Chef Anna also liked my chocolate pudding from last time and the chocolate diamond petite four I did on the first day.

I had something similar to this in Manji/Honeymoon Dessert – a dessert chain in Hong Kong. This LOOKS good and it also TASTES good.

At school, they didn’t have glutinous rice nor sushi rice so I asked for Arborio rice. It worked out great but I bet if this was made with the correct rice, it would have naturally tasted sweeter.

For the Sushi

  • 2 cups glutinous rice
  • One 14 oz. cans coconut milk (not lite!)
  • ¾ cup cane sugar
  • Salt
  • 3 firm mangoes
  • 1 ripe mango
  • 1 avocado
  • Black sesame seeds

In a large saucepan, cook the rice with the coconut milk and enough water to cover everything. Simmer at medium heat and keep on adding cold water until rice is soft and cooked. Add a pinch of salt and mix well. Fold in the sugar and mix well. Rice should be just a little sweet. Before making sushi, rice should be cold.

Using a mandolin, slice firm mangoes very thinly. Do not waste any of the trimmings because those come in handy when you make a boo boo.

For the ripe mango, cut them into square strips (just like regular sushi) and do the same with the avocado.

The firm mango slices act like the nori/seaweed. Place sliced mangoes flat on a sushi mat or parchment paper. Each slice should overlap the previous one. Spread the cold rice into a thin layer over the mango slices, leaving an inch of space on the top. Place avocado and ripe mango pieces along the length of the rice an inch away from the bottom. Carefully roll and sushi and keep cold until ready to serve.

For the Dipping Sauce

  • One 14 oz. cans coconut milk (not lite!)
  • ¼ cup powdered sugar
  • 1 lime, juiced & zested

In a bowl, whisk the powdered sugar, lime juice, lime zest, and one can of coconut milk until combined and homogeneous.


Using the scraps and trimmings of mango, take 3-4 pieces and fold them on top of each other. In a small cup, pour in the dipping sauce. Slice mango sushi and sprinkle black sesame seeds in a thin line and plate according to your liking.

Salmon Tartare with Avocado, Mango & Cucumber

I want spring and summer to come as quickly as possible to this miserable weather in NYC. I miss Texas so much! Yesterday was gloomy and rainy. Since today is quite sunny, I decided to make tartare and the colors turned out very bright and spring-like! I lightly dressed the salmon with some leftover vinaigrette that I still had in my fridge.

[100% organic, conventional avocado, farmed salmon]


  • 5 oz. salmon
  • Half of English cucumber
  • 1 mango
  • 1 avocado
  • 1 lemon, zested & juiced
  • Salt & pepper

Juice and zest the lemon. Work with the least likely to oxidize ingredients first. Peel and dice the cucumber, mango, avocado. Toss all ingredients separately with little lemon juice, zest, and salt. Dice up salmon and season with salt and pepper at the very end.

Layer with avocados at bottom, then mango, then cucumber, and top with salmon. Serve with toasted bread slices or tortilla chips!

Click here to see with Ahi Tuna and here for another Salmon rendition.

Crispy Bacon over Avocados

I don’t usually eat breakfast but if I could have this every morning, I wouldn’t mind.

[100% organic]

  • 4 strips bacon
  • 1 firm ripe avocado, pitted, peeled, and cut into wedges
  • 1 TBS olive oil
  • 3 garlic cloves, minced
  • 2 TBS lemon juice
  • 1 tsp sugar
  • ¼ cup orange juice, freshly squeezed
  • 2 TBS parsley, chopped
  • Salt & pepper to taste

Cook the bacon on medium-heat until crispy and place on paper towels to absorb bacon fat. Let it cool and then chop into small pieces.

In a pan, heat the oil on medium-heat and then sauté the garlic for 1 minute . Add in the parsley, sugar, salt, pepper, lemon and orange juices, and simmer for 5 minutes. Add in the bacon and stir well for another 30 seconds.

Pour bacon parsley mixture over the avocado wedges and serve immediately.

*Adapted from Elizabeth’s Edible Experience.

Salmon Tartare with Avocado

The sockeye salmon at Whole Foods was on sale yesterday and it was freshly cut too so I bought half a pound of the fatty areas. Same idea and same instructions as the tuna tartare post. The only changes are that I used panko crumbs instead of the shallots, and I added some sesame seeds to the salmon and avocado.

[100% organic & wild sockeye salmon]

I really don’t understand why WordPress and Facebook desaturates my photos whenever I upload them.

Click here to see with Ahi Tuna and here for another Salmon rendition.

Ahi Tuna Tartare with Avocado

The other day I was going through my older posts, when I was not-so-experienced in presentation… and I was appalled by the pictures in the first post of tuna tartare. So I made it again today for lunch with a few changes. This recipe made three little portions.

[100% organic & wild Hawaiian yellow fin tuna]

  • 4 oz. fresh ahi tuna, diced (or any sashimi grade fish)
  • 1 TBS olive oil
  • 1 large ripe avocado, peeled and diced
  • 1 lemon, juiced and 1 tsp zest reserved
  • Salt & pepper
  • 1 small shallot, minced
  • 1 tsp AP flour, sifted
  • Canola oil, for frying
  • Baguette slices

In a pan on medium heat, heat up the canola oil. Toss shallots with flour and fry for 30 seconds, or until golden brown. Remove and drain on paper towels.

Toss the tuna the olive oil and season with salt and pepper to taste. Add the lemon zest in and toss. Toss the avocado with the lemon juice and season with salt.

Place the avocado on the bottom, then put the tuna on top of the avocado and finish with the shallots. Serve with toasted baguette slices.

Click *here and **here to see with salmon.