Have you noticed that there is a negative side to food trends? Where the oh so last year dish that was raved about and declared divine is discarded for the new trend, fad, ingredient or flavour?
I recently overheard someone in a café complaining how smashed avocado is so passé, and yes, they used the word passé. Okay, so you can pretty much get a version of smashed avocado from any café these days, but so what? If it tastes good and you like it, why can’t you order it? Whatever happened to each to their own? Maybe loudly opinionated food snob whingers should become passé…
And just the other day I read an article that argued that sourdough is so overused, and that our obsession with it is a fad that’s going to pass when ‘foodies’ decided it’s time to worship a new type of bread. There was no sense that the author had done any research on sourdough in the midst of the sweeping generalisations, otherwise they may have noticed that sourdough can be traced back to the California gold rush of 1849, if not back even further… 165 years is hardly ‘temporary’…
But how are bloggers different to hoity-toity café goers and reporters who tell you what you should and shouldn’t be eating? Isn’t one of the main ‘reasons’ for blogging to get your opinions out there?
But as a general rule, food bloggers offer their opinions in quite an unassuming way, and usually by sharing their stories. They very rarely annoyingly parade their opinions about, loudly shoving them in your face and belittling you if you don’t automatically bow down and agree…
So, if there are past food trends that you still eat, even though they seem to have fallen out of favour, then more power to you and your culinary tastes!
Now onto more important things… like smashed avocado… This recipe is the basic starting block. Get the base mix to your liking and you can build the toppings from there, from a simple garnish of fresh herbs, chilli or dukkah, to basil and lemon juice-topped cherry tomatoes, to fried or poached eggs, with or without smoked salmon.
Oh, and in case sourdough just doesn’t do it for you, or you can’t get your hands on some, rye bread is a fantastic substitute for smashed avocado toasties.
Smashed Avocado and Fetta on Toast
- 2 ripe but firm avocados
- 1 to 2 tablespoons fresh lemon juice (to taste)
- 100g Danish fetta
- 4 slices of sourdough or light rye bread
- 1 tablespoon of dukkah
- Slice and halve the avocados, remove the pits and scoop the avocado flesh out into a medium bowl.
- Add the lemon juice, crumble in half of the fetta and mash roughly with a fork until just combined. Taste and season with salt, if needed.
- Meanwhile, toast the bread until golden brown.
- When ready, scoop ¼ of the avocado mixture onto each slice of toast. Top with the remaining crumbled fetta and scatter with dukkah. Serve with lemon wedges.