GEORGES HELFER / Cooking recipes
Cooking recipes

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Avocado smoothie


1 avocado
2 oranges
1 spoon of ginger
1 mint leaf

Cut oranges and extract the juice. Reserve. Peel the avocado then cut the flesh in small pieces.
Place the avocado in pieces in a mixer, add the spoon of ginger and the orange juice little by little.
Mix until obtain a homogeneous consistency.

Overturn into a glass by putting the mint leaf above the mixture... it is ready!


Tartar of shrimps, mangoes and avocados


250g of cooked prawns
1 onion
2 avocados
2 mangoes
2 limes
2 spoons of olive oil
4 stalks of dill
Some Tabasco
Pepper and the flower of salt

Hollow out avocados and mangoes then cut their flesh in small cubes. Spray the dice of avocado of lemon juice.
Peel prawns, cut them in small pieces (reserve some shrimps for the decoration).
Peel and chop the onion
In a salad bowl, mix delicately the dice of shrimps, avocados and mangoes with the chopped onion, the juice of green lemons and the olive oil.
Season of pepper, flower of salt and dill finely cut. Raise some gouts of Tabasco.
To present the preparation in plates, use a pastry cutter. Decorate with a whole shrimp and with stalks of dill.
Serve fresh.


Avocado waffles

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1 avocado
200g of flour
1/3 of bag of baking powder
1 egg
25 cl of milk
40g of worn Emmenthal cheese
4g of salt
1 onion

In a salad bowl, put the flour, the baking powder, the egg and mix. Add the milk and mix until the mixture is smooth. Add the Emmenthal cheese and the salt and mix again.

Open the avocado in two, remove the flesh and crush it with a fork in a bowl. Chop finely the onion. Add it to the preparation and mix. Oil very slightly a waffle iron. Add a small bit of dough in the waffle iron and let cook 4 minutes.

Let cool on a rack and serve with scrambled eggs or rillette of fish.


Wrap avocado tuna

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Ingredients for 6 wraps:
6 tortillas
3 very ripe avocados
3 tomatoes
1 box of tuna
3 eggs
1 teaspoon of mayonnaise
a pinch of salt
6 slices of Emmenthal cheese
Some lettuce leaves

Prepare hard-boiled eggs. Wash tomatoes, lettuce and peel avocados.
Cut tomatoes in slices and cut the avocados in slices. Take hard-boiled eggs and crush them with a fork. Book the set of condiments.

Arrange a tortilla on a plate and put the mayonnaise on a highly-rated one of the tortilla. Arrange slices of avocados on the mayonnaise and salt.
Crumble the tuna on the avocado slices and add eggs, tomatoes and cheese.

End by arranging lettuce leaves. Roll the wrap.
Serve the wrap cut in two. Good appetite


Poke bowl salmon and avocado


1 pavement of salmon
2 soup spoons of vinegar of rice
1 soup spoon of sauce soya
Sesame seeds
1 half cucumber
1 avocado
Some rice

Hollow out the avocado. Wash and peel the half-cucumber. Cut the sliced. Cut in dice the salmon. Cook the rice.
Mix the pavement of salmon cut with 1 spoon in soup of vinegar of rice, 1 spoon of soya sauce and sesame seeds.
Mix the rice cooled with 1 cuillière in soup of vinegar of rice.
Deposit the rice at the bottom of a big bowl then, by top the edges of cucumber cut, the edges of avocado cut, the seasoned salmon and add sesame seeds. Serve



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2 avocados
1/2 tomato
Juice of 1/2 lemon
1/2 onion chopped finely
Coriander in branch
Hot pepper sauce (according to your preference)
2 spoons of olive oil
Salt and pepper

In a small salad bowl with a fork, crush in purée the flesh of avocados. Add immediately the lemon juice which will prevent the avocado from getting brown. Add the half tomato and the coriander cut in pieces, the onion finely chopped, the salt, peppers, oils and finish with a little hot pepper liquid. Taste to adjust the seasoning. Present the preparation in a bowl.
Serve fresh !


Chocolate and avocado cake

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3 ripe avocados
400g of dark chocolate
5 eggs
250g of slightly salted butter
1 lime
150g of sugar
2 soup spoons of sugar
200g of flour

Melt the butter and the chocolate in the microphone wave.
Meanwhile, beat eggs and add it the flour and the sugar. Mix then add the chocolate and melted butters.

Peel avocados, cut and reserve some small strips for the decoration.
Crush the flesh of avocados with the fork, add the green lemon juice and a spoon of sugar.
Butter circles and place them on a plate covered with baking paper.
Fill 1/3 of the mold of the preparation with the chocolate. Place a big spoon of cream of avocado in the center and cover with chocolate.

Cook 20 minutes in 180°C. Adjust the cooking time according to the size of circles and the power of the fire chamber of the oven by pricking the cake to be certain that it is cooked.
Leave to cool for a few minutes and then serve.


Avocados, grapefruit and salmon salads

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2 avocados
1 grapefruit
2 tomatoes
130g smoked salmon (4 slices)
80g lamb's lettuce leaves
1 lime
1 shallot
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp mustard

Wash and dry the lamb's lettuce
Wash the tomatoes and cut them into small pieces
Chop the shallot
Peel the grapefruit, taking care to remove all the white skin, then separate each segment from its membrane using a knife. Cut them into thirds and set them aside in a bowl.
Scoop out the avocados and cut the flesh into small cubes. Sprinkle the avocado cubes with lemon juice.
Cut 2 slices of salmon into small pieces

Start by making a vinaigrette by mixing the olive oil, balsamic vinegar, mustard and then add the shallot.
In a salad bowl, gently mix the diced tomato, avocado, pomelo and salmon with the dressing.
Season with pepper (preferably ground) and salt.
Cut the remaining 2 slices of smoked salmon in half and roll them roughly.

In empty jam jars, place the tomato/avocado/pomelo/salmon mixture, slip in a few leaves of lamb's lettuce and place the salmon rolls on top of the preparation.
Serve chilled.

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