Easter Recipes

Someone shared this super easy recipe and I am so going to make it this Easter. Now its my opportunity to share it with you.


With our local Avocado season here – I just love the avo recipes that one can make with them.

Corn and buttermilk waffles topped with shaved avocado and avo-cream


 For the waffles

  • 1 cup self-raising fluor
  • 1 cup finely ground cornmeal/polenta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups fresh or thawed frozen sweetcorn kernels
  • 1 spring onion , diced
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons avocado oil (or olive oil) to brush the waffle iron


For the avo-cream

2 avocados, pitted

1 clove garlic, crushed

1 lime, juice and zest

5-10 splashes sriracha chilli sauce or Tabasco sauce, to taste


For the topping

  • 1 avocado, pitted, peeled, and shaved using a veggie peeler
  • 1 punnet grape tomatoes, quartered
  • poached egg (optional)




  1. In a large bowl, whisk together the flour, cornmeal, salt and pepper.
  2. Add the sweetcorn and spring onion to the dry ingredients and mix until combined.
  3. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined.
  4. Heat the waffle machine as per the instructions.
  5. Use a 1/3-cup measure and scoop the corn cake batter into the waffle iron, leaving about an inch between each waffle. Cook until the waffles are golden brown and crispy.
  6. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter.
  7. To make the avo-cream whizz all the ingredients to a smooth cream in a mini food processor or with a stick blender, add a tablespoon of cold water if necessary.
  8. To assemble the corn cakes, add the avocado shavings and tomatoes over the top. Top each with a poached egg if desired.
  9. Serve garnished with freshly ground black pepper and micro herbs

Crispy Avocado salad


This is such an easy salad to make, its tasty and looks amazing on the plate too!

its great served with BBQ chicken, roasts and warm crusty bread.


1 hass avocados, sliced

1 medium size cucumber, cut into ribbons

125g Mange Tout

100g Asparagus tips

Handful butter lettuce, washed and cut into strips

Small handful edible flowers


1 tbsp raw honey

Juice of one lemon juice

Small handful fresh coriander, roughly chopped

2 tbsp olive oil

2 tbsp medium or full cream plain yoghurt

Salt and black pepper to taste

Edible flowers to garnish


1.Toss together all the salad ingredients

2. Shake all the dressing ingredients together in a jar and drizzle over the salad and garnish with edible flowers.

Easy to make Avocado Fritatta


Recipe by Aviwe Feni

Styling By Thulisa Martins

Photography by Farayi Kambaramiimg_4551.jpg

6 large eggs, beaten

½ cup milk

¼ tsp Ground black pepper

1Tbsp olive oil

100g sliced ham, finely diced

1 sweet red pepper, seeded and diced

1 large, ripe, fresh avocado, pitted, halved and finely diced

¼ cup red chilies, fresh

½ cup Feta, crumbed

2Tbsp fresh coriander,  chopped




1) Preheat oven to 180° C. Spray twelve muffin cups with cooking spray.

2) Whisk eggs, milk and black pepper in medium bowl together and set aside.

3) Stir ham, red peppers, avocado, red chillies, feta cheese and coriander into the egg mixture.

4) Fill each muffing cup up to two thirds with the egg mixture, repeat until the mixture is finished, taking care to randomly stir the mixture to ensure that the ingredients are evenly distributed.

5) Bake for 20 to 25 minutes until frittatas are set in the middle and lightly browned.


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