Wraps with mashed potato, avocado, spinach and bacon

avocados The Egyptian greengrocer had avocados this week, and nice ones they were indeed, after a few days of ripening in the kitchen. I had great plans for them. Maybe Finnish avocado lime pasta? But I got home late, after enjoying post-work drinks (and too many crisps….) with a friend, so ambitions were lowered and we improvised with what we had. Very tasty it was as well.

Wraps with mashed potato, avocado, spinach and bacon
2 wheat tortillas
4 generous tablespooons of leftover mashed potatoes
2 slices of cooked bacon (optional)
3-4 handfuls of fresh spinach, washed
half an avocado, sliced
A squiggle of garlic salad dressing

Wraps with mashed potato, avocado, spinach and bacon

Fry the bacon, if using, and drain on paper towels. Drain the fat from the frying pan (a milk carton will do, for later disposal) and sauté the fresh spinach in the same pan until it wilts. Drain if needed, then remove from pan and set aside. Heat the mashed potato. In a separate dry frying pan, heat the flour tortillas on both sides. Assembly: Divide the mashed potato between the two tortillas. Add the sautéd spinach. Arrange the avocado slices across the centre, and crumble over the cooked bacon. Serve with a little garlic dressing (if you wish), roll it up and enjoy. Serves two.

Note: We had brought bacon from the UK, and had leftover mashed potato with onions and cheese sitting in the fridge, so I used that, but half a tin of drained and crushed cannellini beans with a chopped onion would be lovely as well. 

This was fast and tasty, but is hardly food mile neutral. Along with British bacon, Norwegian garlic dressing and imported avocado, the tortillas were at least Italian. Those can be expensive here, but these came from Todis, a discount supermarket that for some reason has decent flour tortillas, not just the thicker piadine that Romans like. They also have excellent Romanian sour cream, not in the dairy section but in the meat section with obscure Romanian sausages.

Fiesta Friday

I am bringing this to Fiesta Friday at The Novice Gardener this week, as an impromptu contribution – like when friends drop by at dinner time, you are having a drink and are getting hungrier but nobody fancies leaving home, and you need to rustle up something from what you have on hand. Unplanned can still be delicious. Happy FF to all!

PS LOVED this article by Jay Rayner in The Guardian this week: In the kitchen, I got the power. When modern life gets out of control, there’s one refuge where I get to play God

Worth reading!

Avocado-lime pasta for a hot summer evening


Oh, it is finally getting hot in Rome…. How are you managing? It is still bearable at night, but I am waking up at four A.M. or so, hot and thirsty. The metro is hot and co-travellers sometimes odiferous, and the heat radiates off the pavements. By the time I get home, plans for dinner are reduced to prosciutto e melone, or caprese, or like yesterday, the luxury of fresh ravioli from the excellent shop downstairs. The kitchen is too hot to linger long in, but we do need some proper meals now and then. The question: What is quick, light, and tasty? This avocado-lime pasta certainly fit the bill. Just cook the pasta, and in the meanwhile, chop and assemble the other ingredients, uncooked (or go have a quick cooling shower if your better half does this), then voila! Dinner in ten minutes!

Inspired by Den finska avokadopastan on pickipicki, an excellent Swedish blog (with very entertaining podcasts). She says there that the recipe has been on all the Finnish and Finnish-Swedish blogs this spring, so she is bringing it to the Swedes.

Finnish avocado lime pasta for a hot summer evening
400 g dry pasta
2 ripe avocados
Juice of one lime
2 cloves of garlic, chopped
Punch of chili flakes
Salt, pepper
Handful of basil, chopped
100 g Parmesan, grated

Boil the pasta. In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes. Drain pasta, and toss with ingredients, including basil and grated cheese. Serve warm or cold.

Notes: The original recipe called for a half desilitre of olive oil, but it was creamy enough without, I thought. Great flavours, though terribly un-Italian, I am sure.