Matcha & Avocado Pot Bread

This is the kind of bread that does not necessary need much to serve with – it can be enjoyed on its own or as part of a spread with beautiful snacks of your choice. I just love this twist on an African pot bread twist.

 

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Photography by Farayi Kambarami

Recipe & food styling by Thulisa Martins

Ingredients

200ml look warm water

5g instant dry yeast

15ml brown sugar

400g bread flour, sifted

1.25ml salt

2 ripe avocados

15ml good quality matcha powder

15ml lemon flavoured olive oil or plain olive oil

Pitch of salt

1 tsp crushed garlic

2 tbsp softened butter

fresh thyme, optional

 

Method

  1. Dissolve the sugar in the water and sprinkle the yeast over. Place in a warm area and leave until the yeast is frosty.
  2. Place the flour, salt and frothy yeast in a free standing blender and knead on medium speed using a dough hook (this can also be kneaded using your hands on a lightly floured surface for 10 minutes).
  3. Rub the dough with 5 ml of the olive oil, place in a large bowl, cover and place in warm place until it’s double the size; about an hour.
  4. Pre-heat the oven to 180°C.
  5. Peel, pit and mash the avocado then mix with matcha and the remainder on olive oil.
  6. Knead the risen bread dough again for a minute and roll into a round shape on a lightly floured surface. Spread with avocado and matcha and sprinkle with crushed garlic, thyme and knobs of butter. Roll the dough into a sausage shape and tuck it in to form a slight spiral shape. Place in a baking pot/ pan. Let the dough rise again until very puffy – about 15 – 20 minutes. Bake uncovered for 45 minutes until baked.
  7. Enjoy!

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Our big fat Wanzi party or is it fat Avo party

To all that have been asking for this recipe – finally it’s out 🙂

Photographs by Farayi Kambarami, Recipe & Food Styling by Thulisa Martins

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For us it’s more about comfort and indulgence. Meet my Mom, aunt (more like baby Aunt), Sis in law, nephew and kids. Yup we have had a new addition to the family, Sihle and she just turned one just the other day and is walking now.

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The South African avocado association dropped-off avocado’s at my door step the other day. This time around, I thought to myself ‘not another avocado salad! What on earth will I do with these avos?’

I like avocado’s as they are creamy and lift most flavours without overpowering them. My Mom was in town and she loves desserts, so I think avocado cheese cake ‘tick’. The kids love marshmallow – so the avocado cheese cake with marshmallows was definitely on the menu to this party rolling.

Nice with an African flair – I love bread, so next was the matcha avo bread and also a pistachio and avocado with chocolate and Amarula sauce – yum!

Recipe

Cheese cake

200g plain digestive biscuits, finely crushed

50g unsalted butter, melted

250g full cream smooth cottage cheese

250g medium fat cream cheese

30ml (2 tbsp) lemon juice

3 medium sized avocado’s, peeled, pitted and mashed

200g white marshmallows, melted for about 1 minute in the microwave, until melted

15ml (1 tbsp) lime juice

15ml (1 tbsp) honey (optional)

 

To serve

Candy coated marshmallows

Giant marshmallows

Fresh berries of your choice

 

Method

  1. Mix the biscuit and butter together and press into a 15cm spring form tin and place in the fridge to set for 20 minutes.
  2. In the meantime, blend together all the other ingredients for about 1 minute until mixed through in a free standing blender.
  3. Top the cheese mixture onto the biscuit base and smooth the top.
  4. Carefully remove the cheesecake from the spring form pan and serve topped with berries and with marshmallows, candy coated marshmallows.

and the boys enjoyed the treats.

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