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Avocado recipes, Maggi, Bianca and cooking – I've actually started too many articles with these words, but it just fits so well, so here goes: Anyone who knows me knows I'm not much of a cook and I'm rarely, if ever, in the kitchen. Unless, well, unless I'm testing products that interest me, I'm forced to, or I'm incredibly hungry. Luckily, it was one of those times again. And since I'm not exactly a culinary whiz, I was all the more delighted when I found out what I was going to cook and which ingredients I needed. So today, dear cooking and avocado enthusiasts, you're part of an extremely rare phenomenon: Bianca is cooking. All by herself. And without any help. 😉 Ha! How do I manage that when I spend all day eating out? Simple. I picked out two recipes. Two recipes with avocado. Why avocado? It's not a particularly profound question. I like avocados, they're very healthy despite their high fat content, and I recently received two as a gift. Furthermore, I discovered during the recipe selection process that it is extremely versatile. It's practically a reflection of myself 😉 and therefore my main ingredient in the two recipes I wanted to cook.
Avocado and asparagus cream soup
Avocado recipes – what is being prepared?
Well, you still don't know why I'm doing this and why it's guaranteed to work this time, right? Okay, okay, I'll tell you. The recipes – a green quinoa salad with avocado and a green avocado and asparagus cream soup – are so easy (for me) to make because, firstly, the recipes are provided step-by-step by the Maggi Cooking Studio, and secondly, some of them are prepared using Maggi products. Calm down! Let's put those prejudices about "instant soups and artificial additives" to rest. Just keep reading. 😉 I – since I'm not exactly a star chef – was very happy with the recipe template and the support in the form of Maggi ingredients.
Quinoa salad
Let's go – I'm cooking!
So, I had an avocado recipe in front of me, and another one. And loads of ingredients. Now it was time to cook and prepare the avocados, chop them up, and incorporate them into my two dishes. I'll admit it – I didn't exactly choose the most difficult dishes for the Maggi product test, but everyone has to start somewhere. For my avocado and asparagus soup, all I had to do was stir the "Maggi – For Connoisseurs Asparagus Cream Soup" into a 500ml pot – even I managed that – bring it to a boil, and stir occasionally. Now my avocado came into play. Halve it, remove the pit, peel it, puree the flesh, and stir it into the soup just before the end of the cooking time. (By the way, I own an immersion blender because my friends and acquaintances kept trying to motivate me to cook by bringing me kitchen gadgets as gifts for ages. ;-)) Finally, I seasoned it with lemon juice and plated it. Sounds easy, right? It tastes really delicious. I'm aware that there are certainly hundreds, if not thousands, of readers who will now claim that this would taste even better with fresh asparagus. However, this article aims to demonstrate how delicious, simple, and quick cooking with Maggi products can be (even for me). The resulting very creamy asparagus soup contains wheat flour, sunflower oil, iodized salt, asparagus, flavorings, spices, parsley, milk protein, yeast extract, citric acid, sugar, and glucose syrup. One packet makes approximately two bowls – with avocado, of course, a bit more.
The second recipe was a salad, and a bit more "challenging." So, very "ladylike," I made soup and salad. For this, I first had to boil some water and dissolve Maggi Garden Vegetable Bouillon in it. Then I added the quinoa and simmered everything for 20 minutes. Next, I peeled, washed, and diced a cucumber (or radishes) (by the way, I recommend the Nicer Dicer for this – one of the few kitchen gadgets I actually use and that was worth buying ;-)). Then I halved, pitted, and diced the avocado. So far, so good. Then I added the parsley, coriander, and mint – all washed and finely chopped, of course. And what else is needed for a good salad? A good vinaigrette, of course! For this, I followed the Maggi Cooking Studio recipe: mix balsamic vinegar with Maggi Seasoning Mix 4, mustard, lime juice, and sugar. Gradually stir in the rapeseed oil and mix everything with the quinoa, diced cucumber/radish, and avocado. Sprinkle with herbs and you're done. Quick, easy, and delicious.
Read up on it and try it yourself
My two avocado recipes for the Avocado and asparagus cream soup and the green Avocado quinoa salad I'm happy to share this with you. Preparing avocados is really super easy, and you can make all sorts of different dishes with them. Why not click through the... Recipe collection with avocado from Maggi Browse through the list and choose what you think you might like. I highly recommend my selection. Of course, you are free to add, substitute, or vary the ingredients.
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