Ingredients

• 2 large avocados
• Fresh lemon juice
• 1 Roma tomato, seeded and cubed
• 1 cup cubed French bread
• 1/2 cup finely chopped spinach leaves
• 1/4 cup cooked crumbled bacon
• 2 tablespoons mayonnaise
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400ºF/200ºC degrees.
2. Cut the avocados in half, remove the pits, and carefully remove the peel.
3. Rub the outsides of each half with some fresh lemon juice. This will help them maintain their nice color. Set aside.
4. In a medium mixing bowl, add all remaining ingredients and stir to combine.
5. Stuff the avocados with as much of the filling as you can fit, allowing the filling to come up over the sides a bit.
6. Place the avocados on a non-stick baking sheet and bake for about 10-12 minutes, or until the filling has turned a light golden brown.
7. Serve immediately

Quantity: 12 tartlets.

Fresh Fruit Tartlets Recipe:

1. Roll out the pastry on a lightly  floured surface.
2. Cut out twelve 12.5 cm (5 inch) circles with a round cutter.
3. Use it to line twelve 10 cm (4 inch) tartlet tins.
4. Trim the edges and prick the base of each tartlet with a fork.
5. Place the lined tins on baking sheets and chill for at least 30 minutes.
6. Bake blind at 220ºC (425ºF) mark 7 for 20-25 minutes until very lightly browned.
7. Allow the cases to cool a little in their tins.
8. Carefully transfer to a wire rack to cool.
9. Make an apricot glaze.
10. Brush the glaze evenly over the inside of each pastry case.
11. Reserve the remaining apricot glaze.
12. Divide the crème pâtissière equally between the pastry cases and spread it evenly.
13. Arrange the cherries attractively in three of the cases, the grapes in six and the kiwi in the remaining ones.
14. Reheat the remaining apricot glaze until boiling.
15. Carefully brush it over the green grapes and the kiwi fruit to glaze them evenly.
16. Heat the redcurrant jelly until boiling.
17. Carefully brush it over the cherries and the black grapes.
18. Once glazed, the fruits may be sprinkled with finely chopped nuts or a few toasted flaked almonds, if liked.
19. Serve as soon as possible.

List of ingredients required:

• 1 quantity of almond pastry.
• Half quantity of crème pâtissière.
• 100 g (4 oz) dark, well flavored, cherries. Stoned and halved.
• 100 g (4 oz) black grapes, halved and deseeded.
• 100 g (4oz) green grapes, halved and deseeded.
• 2 kiwi fruit, peeled and sliced.

Apricot glaze:

• 225 g (8 oz) apricot conserve.
• 15 ml (1 tbsp) Kirsch.

Redcurrant glaze:

• 100 g (4 oz) redcurrant jelly

1. Press the strawberries through a very fine nylon sieve to make a purée, about 300 ml (1/2 pint).
2. Sprinkle the gelatine over the water in a small bowl and leave to soften, while making the custard.
3. Lightly whisk the egg yolks and the caster sugar together.
4. Bring the milk almost to the boil.
5. Whisk in the egg yolks.
6. Set the bowl over a saucepan of hot water.
7. Cook the custard, stirring until it thickens enough to coat the back of the spoon.
8. Alternatively, cook in a microwave oven on full power for 2 1/2 to 3 minutes, stirring every 30 seconds with a wire whisk.
9. Strain the custard through a nylon sieve into a clean bowl.
10. Add the gelatine, stirring until it is completely dissolved.
11. Set the custard aside until cold, but not set.
12. Stir to prevent a skin forming.
13. Whip the cream until it will just hold soft peaks.
14. Stir the strawberry purée into the custard.
15. Gently fold in the whipped cream.
16. Pour tee mixture in a 1.4 liter (2 1/2 pint) mold.
17. Chill until set.
18. Make the sauce, slice the strawberries.
19. Put them in a bowl.
20. Sprinkle with the sugar and the liqueur, if using.
21. Cover and leave to stand for about 1 hour.
22. Press through a nylon sieve to form a purée.
23. Pour into a serving jug and chill.
24. To remove the bavarois from the mold, quickly dip the mold right up to the rim in hot water.
25. Place a serving plate on top.
26. Invert the mold and the plate together.
27. Give the mold a sharp shake to free the bavarois.
28. Decorate with whipped cream and fresh strawberries.
29. Serve the bavarois with the chilled strawberry sauce.

List of ingredients required:

• 350 g (12 oz) fresh strawberries.
• 22.5 ml (1 1/2 tbsp) powdered gelatine.
• 60 ml (4 tbsp) water.
• 6 egg yolks.
• 50 g (2 oz) caster sugar.
• 300 ml (1/2 pint) milk.
• 300 ml (1/2 pint) doubble cream

Strawberry sauce:

• 225g (8 oz) fresh strawberries.
• 50 g (2 oz) caster sugar.
• 15 ml (1 tbsp) framboise, optional.

Decoration:

• 150 ml (1/4) pint double cream, whipped.
• Fresh strawberries.