Cookbook of the Month: June


This month I want to present you the cookbook ‘Das Avocado Kochbuch‘ (The Avocado Cookbook). It’s a cookbook my granny gave to my mum. I love avocados, they are rich in vitamins and mineral nurients that your body needs. You can use avocados for so many different things: main dishes, appetizers as well as desserts. But to return to the cookbook: This cookbook contains soups, ice creams, spreads, salads and many other things. So now I want to present you two recipes of this book! (:

Bunter Salat mit Avocado (Colourful Salad with Avocado) (vegetarian/vegan)



  • 150g field salad
  • 1/2 iceberg lettuce (approx. 150g)
  • 150g carrots
  • 150g tomatoes
  • 1 sweet pepper (orange, red or yellow)
  • 1 ripe avocado
  • 1 garlic clove
  • 1 bunch chive or parsley
  • 2 tablespoons yoghurt (for vegans: simply use soya yoghurt)
  • 1 teaspoon hot mustard (for vegans: you can find vegan mustard in supermarkets for organic food or in big supermarkets)
  • salt
  • freshly ground white pepper
  • 2 tablespoons herb-flavored vinegar
  • 3-4 tablespoons olive oil

DSC_0043    DSC_0046


Wash the field salad and the iceberg salad. Cut the iceberg salad into small pieces. Mix the two salads. Wash and peel the carrots and cut them into staves. Wash and dry the tomatoes and cube them. Wash the sweet pepper and cut it into stripes. Half the avocado and remove the core. Peel and cut it into thin slices. Carefully combine all the ingredients in a salad bowl. For the dressing, peel the garlic clove and pass it through the garlic press. Wash the chive or parsley, dry and chop. Mix with garlic, yoghurt, mustard, salt, white pepper and vinegar. Add the olive oil, one spoon at the time. Combine dressing and salad, serve right away!

Bulgur mit Sprossen und Avocado (Bulgur with Sprouts and Avocado) (vegan)



  • 250g bulgur
  • 1 onion
  • 1 garlic clove
  • 2 tablespoons tasteless vegetable oil
  • about 1/2 l vegetable stock (don’t forget to check the ingredients on the backside)
  • 250g ripe tomatoes
  • 1 ripe avocado
  • 1 tablespoon lemon juice (use freshly squeezed)
  • 150g sprouts (I used soya bean sprouts)
  • salt
  • freshly ground black pepper
  • 1 bunch chive



  1. Put the bulgur into a sieve and rinse it well. Peel the onion and garlic and finely chop them. Heat the oil in a pan and roast the chopped garlic and pepper while stirring continuously. Add the bulgur and stir until the grains are covered with oil. Add the vegetable stock, cover and cook on low heat for about 20 minutes. Add vegetable stock if necessary.DSC_0046
  2. Put the tomatoes into a bowl and pour boiling water over them until entirely covered. Leave it for a couple of minutes, then remove them from water and rinse with cold water. Peel and cube them.DSC_0050 DSC_0055
  3. Core and cube the avocado. Immediately cover them with the lemon juice, either the avocado gets brown. Put the sprouts into a sieve and rinse them.DSC_0051
  4. Add the tomatoes, avocado and sprouts to the bulgur, stir occasinally. Season with salt and black pepper.DSC_0056
  5. Cut up the chive and sprinkel over the bulgur, serve warm and with mixed salad as side dish.DSC_0069


N&N (:


3 thoughts on “Cookbook of the Month: June

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