I’m back in the kitchen after getting well!
This experiment recipe is all natural (well, almost). No gelatin. No mess. (But the last factor depends on the cook, ain’t it?)
[Savoury Avocado Pie]
Pie crust: 75g savoury biscuits or table water (this is store-bought… for now) + 1 tsp toasted white sesame seeds (get put a bunch in the toaster oven for a few minutes) + S&P to taste + 3 tbsp melted butter (tried with olive oil, didn’t work)
1. Heat a pan to melt the butter, but do not let the butter brown. Crumble the biscuits and mix in all the other ingredients. I used an electric speed cutter and shaved off time.
2. Pat the mixture onto your pie plate / container / serving dish. Chill in the vegetable compartment.
Yummy Filling: 4 heaping tbs of Greek-styled yoghurt + S&P to taste + 2 ripe avocados (any type) + 1 tb minced spring onions
3. Mix well with the speed cutter, though be careful not to over mix. The extreme would result in a runny state, which you would not be able to use.
4. Spoon the mixture onto the refrigerator-set crust. (Optional) Top with dusting of basil leaves, pepper, or chilli powder, of which I used as you can see in the picture.
5. Chill for at least another 10 minutes before serving, but consume within 12 hours of creating this masterpiece. It is not one for the museum. 
Cost is somewhat high, due to the costly Greek-styled yoghurt. SGD 4.80 / USD 3.45.
Variations: While working on this post, I made a mental note to add in more grilled vegetables to the pie, maybe put them on the crust before the filling. Veggies like grilled peppers, grilled tomatoes, grilled courgettes. Just ensure the vegetables have the ability to stay dry and not “sweat” under the filling.
I would recommend this as an appetizer or a side dish if meat or a tougher fish is served. Meanwhile, it’s my main tonight.
Posted on June 16, 2010
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