{"id":11514,"date":"2024-06-05T13:37:31","date_gmt":"2024-06-05T13:37:31","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=11514"},"modified":"2024-06-20T14:26:58","modified_gmt":"2024-06-20T14:26:58","slug":"add-an-avo-to-brighten-up-your-tapas-table","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/add-an-avo-to-brighten-up-your-tapas-table\/","title":{"rendered":"Add an Avo to brighten up your Tapas Table"},"content":{"rendered":"

Although there are various versions as to the true origins of tapas, the one thing global foodies agree on is that tapas are not going anywhere any time soon.<\/strong><\/p>\n

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So these bite-sized Spanish snacks \u2013 these days topped with delicious avo, among other things \u2013 now have an entire day to themselves, World Tapas Day, on the third Thursday of June every year (20 June 2024).<\/p>\n<\/blockquote>\n

Pincho de tortilla<\/em> (Spanish omelette made with eggs, potatoes and olive oil), patatas bravas<\/em> (fried cubed potatoes), cured ham and cheese served with picos<\/em> (crunchy bread), deep fried calamari, potato croquettes, and pan tumaca<\/em> (bread topped with a tomato, olive oil and garlic sauce) are popular tapas still served in Spain today.<\/p>\n

Beyond their home turf, tapas have taken on a life of their own across the globe as small plates of food enjoyed with drinks, shared among groups of friends, eaten as appetisers before main meals, or just enjoyed as a light meal.<\/p>\n

As their popularity has spread, so have the different ways that people are enjoying them, with fresh new ingredients increasingly making their way onto the tapas menu.<\/p>\n

Of course bright green avos with their high visual appeal are right up there with the most sought after tapas toppings; who can resist a tasty morsel when it\u2019s topped with a splash of brilliant avo?<\/p>\n

That\u2019s actually one of the reasons why tapas have remained so popular since they hit the international food trend lists 20 years ago: they\u2019re picture perfect and so Instagrammable!<\/p>\n

Different dishes also hold different sensory appeal, they\u2019re great for tasting and trying new dishes, and they\u2019re the best way to eat together in a group, where everything is easily shareable.<\/p>\n

Thanks to their versatility, foodies have begun adding an avo to their tapas recipes in recent years.<\/span><\/h3>\n

Avos can be used as a creamy base for countless dips and sauces \u2013 a staple on tapas tables \u2013 and can be incorporated sliced, diced, mashed or smashed into both meat and plant-based tapas. Their buttery texture makes them ideal to counter crunch, their creaminess offsets chilli and spice, and that gorgeous green colour brightens up any dish.<\/p>\n

The fact that avos are free from cholesterol and sodium, are a source of fibre, and are high in heart-healthy fats has reinforced their popularity, as tapas trends have steadily moved towards more healthy options.<\/p>\n

Tapas are great for al fresco dining, which suits our climate here in South Africa just perfectly! Take inspiration from the colourful Spanish sharing table, and whip up some tasty tapas for the family this month (just don\u2019t forget to add an avo!).<\/p>\n

Calamari Avo Puttanesca<\/strong><\/h3>\n

Serves 4 as a snack<\/p>\n

Preparation time:<\/strong> 15 minutes<\/p>\n

Cooking time:<\/strong> 10 minutes<\/p>\n

Ingredients: <\/strong><\/p>\n