Ah actual attempt at a real blog post. I say real blog post because this is the first time that while cooking I made a significant effort to make the food look pretty — at least prettier than I normally would care for. Also wow photography is hard and I am genuinely not great at it. First of all, I’m using a weird cross between DSLR and digital, it is supposed to be like a midway point and I really don’t think the pictures are coming out to my liking, so bear with me on the picture front for a while. Regardless, this was a great, quick recipe to make and was a really filling mini meal/snack depending on your appetite.
Also I call this “Moroccan Mint Tea”, but I’m guessing it is made significantly differently in Morocco, but they were really on to something with the combination of fresh mint, sugar, and green tea. I rushed out the door after taking the last few photos, scarfed the avocado toast down my throat, and neglected the tea because I was quite a few minutes late to an appointment (taking photos takes longer than I had previously assumed).
Anyways, when I got home and tried the lukewarm tea I audibly “ooOoed” and exclaimed to myself (and to my dog sitting next to me), “wow this is GOOD”. Even lukewarm, the tea was to die for and I only wish I had saved the savory, creamy, and slightly acidic avocado toast to create this perfect little mini meal.
- 1 Tbs green tea (traditionally gunpowder green tea)
- 1-2 tsp sugar to your liking
- 1 fresh sprig mint
Steep tea leaves for 3-5 minutes. I used green tea from Ten Ren, but typically gun powder tea leaves are used. Place mint leaves and sugar in a tall glass and pour tea over. Let this sit for another 3-5 mins and enjoy over ice, lukewarm, piping hot, anything!
- 1 Slice bread (white, whole wheat, sourdough, etc.)
- 1/2 Avocado (or 1 small avocado, shown in picture)
- Handful cherry/grape tomatoes
- ~ 1 tsp Olive Oil
- Feta Cheese
- Salt and Pepper
Toast bread and lightly butter if desired. Smash avocado with a fork until desired consistency is reached (I like my mixture chunkier) and season with salt and pepper. Halve cherry/grape tomatoes and charr on a dry, hot pan, should take 2-3 minutes. Turn off heat and add a small amount of oil to pan, about 1 tsp. Scrape burnt bits off the bottom of the pan and ensure oil is evenly distributed.
Assemble toast. Lay down the avocado mixture, then place cherry tomatoes, and finish with the crumbled feta cheese.