Hope everyone doesn’t mind a change of pace on my blog, I have started learning how to cook the last year and discovered I have absolutely no talent is this area. I truly admire those people that can grab ingredients and use flavours to create food according to their own taste buds. It just seems like an entirely foreign concept to me. I tend to follow a recipe and still have no idea what I am doing.
So I thought I’d blog about some of the recipes I have tried in hopes of helping some other beginner cooks from making the same mistakes I did. So when it comes to healthy recipes, I always hear about this popular blog called Oh She Glows. She shares her healthy and vegan recipes on her blog. So I clicked on the Popular tab on her blog and decided to make this Avocado Strawberry Caprese. It didn’t look too difficult, seemed healthy, but most importantly, is it yummy?
The first step is to reduce the balsamic vinegar by simmering it for 6 to 8 minutes.
In My Head: “This should be straightforward. Hmm, what is the difference between simmering at medium-high heat and simmering at low heat? More bubbles or less bubbles?”
Results: I was too worried that I would boil it so when little bubbles started forming at the edges, I quickly turned it to low. As bubbles started disappearing, I adjusted appropriately. I don’t think you can mess this step up unless you boil it till there is nothing left. The balsamic vinaigrette tasted pretty good.
Basically chop everything and incorporate it together.
In My Head: “No problem. I can do this. I even know how to chiffonade basil because I have seen someone do it on the Food Network. What is hulling a strawberry though?
Results: So I have only Googled this now, but the hull is actually the leaves and the core beneath the leaves of the strawberry. I pretty much just cut on the top, but next time I will try cutting it out with a paring knife or using a straw. Chopping strawberries and avocado was pretty straightforward. I wanted to try that trick where you get the avocado skin off using the edge of a cup, but was too scared, so I just ripped the skin off. I later remembered I could have used a spoon. Oops.
Combine everything with olive oil.
Results: There is no way this could go wrong.
Scatter nuts and drizzle balsamic reduction.
In My Head: “Almost done. Almost done.”
Results: The scattering of nuts went fine, I guess. However, I found out there is a big difference with “drizzling” and “combining.” I drizzled then combined the ingredients and it gave the whole thing a brownish tint. I checked her photo and it wasn’t like that, so I had to add some fresh strawberries on top so it would look a little more appetizing (I know, I was kind of cheating).
Results: This is totally true. I didn’t eat all of it the day I made it and the avocado turned brown after a couple days and it seemed kind of mushy and unappetizing the next day.
Beginner Friendly – 7/10
I think this a great beginner cook recipe. I mean, there were some steps that didn’t go as well as I planned and some terminology that might be foreign to new cooks, but it still tasted pretty good even if you mess a few things up.
Taste – 8/10
Yes, this was very yummy. I would totally recommend this recipe.