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.

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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

Ingredients

 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)

 

Method

 

  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

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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.

Salad

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

Dressing

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

Method

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

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Method

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.

Enjoy!

No churn Avocado & Pistachio Ice cream with Amarula chocolate sauce

Recipe & Food Styling by Thulisa Martins sponsored by africanchic…

Photography by Farayi Kambarami

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The Long awaited ice cream recipe is finally here – enjoy my reader…try it, its super easy to make.

Ingredients

4 avocados, halved, pitted and peeled (preferably Hass avos)

385g (about 1 tin) sweetened condensed milk

2 tablespoons lemon juice

250ml whipping cream

30g pistachio nuts, shelled toasted and chopped

 

For the chocolate sauce

100g 70% dark chocolate broken into pieces

40g caster sugar

250ml tub double thick cream

30ml hot water

75ml Amarula (optional)

To serve

Small handful toasted and chopped pistachio

Fresh avocado

 

Method

  1. Put the avocado, condensed milk and lemon juice in a stand alone blender and blend until smooth, about 30 seconds and stir in the nuts. Place aside in a large bowl.
  2. Clean the blender bowl and whip the cream in the blender until firm peaks form. Fold the cream into the avocado mixture until misted through.
  3. Pour into a loaf pan, and place in the freezer until firm, 6 hours or overnight.
  4. To make the sauce, place the chocolate, sugar, cream and water into a saucepan and heat over low heat. Stir until the chocolate and sugar have melted.
  5. Remove from heat and stir in the Amarula, serve warm or cold over the ice cream with chopped nuts and slices of avocado.

 

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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Mother’s day breakfast idea

 

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Recipe by Thulisa Martins

Photographs by Farayi Kambarami

This recipe can be made for a loved one or simply yourself, your family and friend. It is super easy to make!

Chorizo Kale and egg pan

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Serve 2-4

120g chorizo, sliced

145g Tomato and Basil Pasta sauce of your choice

1 bunch fresh Kale, washed and chopped into big chunks

2- 4 medium eggs

Fresh sprigs of thyme

Salt and pepper to season (optional)

 

Method

  1. Pre-heat the oven to 180°C.
  2. Heat a saucepan over medium heat and fry the chorizo sausage for 2 minutes on each side.
  3. Remove the chorizo from the pan and add pasta sauce and kale in the same saucepan. Cook for about 5-8 minute. Break the egg on top of the mixture and add the chorizo back in.
  4. Bake in the oven until the eggs are done to your likeness – I cook mine for two minutes, you can cook them longer for a firm egg. Sprinkle with fresh thyme sprigs and season with salt and pepper if needed.
  5. Enjoy with a warm crusty bread.

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