This week's theme is Christmas, and boy-o-boy am I cooking a lot for the season this year! I hosted a dinner party, am catering dessert for my work function, and cooking a couple of dishes for the extended family's Christmas Day lunch.
I'll post a couple of the recipes as I cook them, but this first one is from the dinner party, served as an appetiser. I chose it because of the red and green colours - very Christmassy! It was published in the Good Taste magazine in December, 2007.
Olive oil spray
36 Shanghai wonton wrappers
2 avocados, halved, stones removed, peeled, mashed
1/3 cup natural yoghurt
250g punnet cherry tomatoes, chopped
2 tbs fresh lemon juice
Preheat oven to 190°C.
Spray a mini muffin pan with oil to lightly grease.
Place 12 wonton wrappers in the pan and fold and press to line.
Bake for 8 minutes or until golden brown and crisp.
Transfer to a wire rack to cool.
Repeat for 2 more lots of 12 wrappers
Place the avocado in a bowl.
Add the lemon juice and yoghurt and stir to combine.
Add the Tabasco sauce to taste.
Combine the tomato in a bowl and season with salt and pepper.
Spoon the avocado mixture evenly among the wonton cups.
Arrange on a serving platter. Top with the tomato and serve immediately (if made too far in advance the cases will go soggy).
These were quite nice, and eaten pretty quickly! I think they could have done with a little more 'zing', and if I make these again I'll add more Tabasco sauce, or incorporate sweet chilli sauce instead. They certainly look festive and were very easy to make.