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| Ingredients |
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125g buttter
(at room temperature)
2 large avocado
1 large lemon
125g yoghurt (at room temperature)
1 clove garlic, chopped
1oz fresh dill with stalks, chopped
1 large spoon creme fraiche
Salt and pepper
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| Method |
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| Peel, stone and slice
the avocado and squeeze the juice from the lemon.
Blend together with the
yoghurt, crème fraiche, dill, garlic and butter
for one minute then pass and serve. Set the mixture
in a cling film mould for around two hours. Use
within a day. |
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