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.


No churn Avocado & Pistachio Ice cream with Amarula chocolate sauce

Recipe & Food Styling by Thulisa Martins sponsored by africanchic…

Photography by Farayi Kambarami


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


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



  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.





Photography by Farayi Kambarami

Recipe & food styling by Thulisa Martins


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



  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!





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



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.

IMG_3795 food pop.jpg



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!


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



  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.




Mother’s day breakfast idea



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




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)



  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.

What to Make for dessert?

Yummy! Coconut ice cream with Lace pancakes


See Below pics on how to pipe the lace


For the ice cream

200 ml double cream

200 ml coconut milk

5 ml vanilla extract

3 large free-range egg yolks

150g coconut sugar

320g fresh mango, peeled pitted and cubed

For the lace Pancakes

350g wheat flour sifted

pinch of salt

2 large egg yolks

180 ml full cream milk

Spray and cook


Sprinkles of your choice

Pomegranate rubies

Melted milk chocolate, optional


  1. Place the sugar, milk and cream in a double boiler and heat while stirring until the sugar has dissolved.
  2. Blend the egg yolks until light and fluffy. Blend the hot cream mixture into the egg mixture for 2 minutes. Place the mixture back into the double boiler and stir using a wooden spoon until a runny custard consistency, about 15 minutes. Take care not to overheat the mixture, otherwise it will scramble.
  3. Churn the ice cream for 30 minutes in the BELLA ice cream maker until thick. Freeze until solid, about 2 hours. If you are using a different Ice cream maker, then follow the manufacturer’s instructions to churn the ice cream.
  4. To make the pancake, whisk together all the ingredients, place in a bowl, cover with cling film and place in the fridge for 20 minutes. Take out of the fridge and place in a piping bag with a very small nozzle so that the mixture comes out thinly when frying.
  5. Heat a large non-stick pan after spraying it with cooking spray over medium heat, working quickly, pipe lace shapes on the pan. Fry for about 1 minute and then turn over using an egg lifter, fry for another minute until cooked. Place on a plate and repeat with the rest of the mixture.
  6. Serve the ice cream and lace pancakes  with sprinkles and pomegranate rubies.






Wheat free Coconut Cake made with coconut sugar

Food Styling and recipe development by Thulisa Martins

Photographs by Farayi Kambarami

My Dear reader, it’s been a while and I have definitely missed chatting to you via this forum. You have probably gathered that I have moved to Cape Town and this move was big, busy and somehow only now I am starting to feel normal ’ish’ again.



All I can say about Cap Town is that it is dope! If you love good food – then Bree Street has evolved big time for those culinary taste buds.

Anyway, I am into coconut at the moment and this cake came about while I was trying to make up a lace pancake recipe that is “wheat free” and that just did not work out. I tried to bake the mixture and WOW it turned out well. Then I had pomegranate that I picked up from home when we fetched my Dad in the Karoo at my home town – the pomegranate surprisingly add a fresh note to the rich flavours.



Wheat free Coconut Cake made with coconut sugar

30g coconut flour sifted

30g cocoa powder

Pinch of salt

5ml (1tsp) wheat free Baking powder

3 eggs

40g Coconut sugar

60ml room temperature Coconut oil (not solid)

180ml full cream milk or coconut milk

Chocolate ganache (Optional)

100g Dark chocolate

50ml Double thick cream

To serve

Pomegranate rubies from one fruit

Small handful fresh coconut chunks, toasted or blow torched


  1. Pre-heat the oven to 180°C  and grease a 15 cm cake tin.
  2. Sift the flour, cocoa powder, salt and baking powder together and set aside.
  3. In a free standing blender, whisk together the eggs, coconut sugar, coconut oil for about 5 minutes on high speed. Reduce the speed and add the flour mixture a spoon at a time while alternating with a little milk until all is incorporated.
  4. Pour into the prepared tin and bake for 30 minutes; until a skewer comes out clean when inserted.
  5. Remove and cool on a cooling rack. To make the ganache, melt the chocolate and double cream in a double boiler while stirring. Cut a little on the cake top off and top with the ganache. Decorate with toasted coconut and fresh pomegranate. Enjoy!



Watch out – Coming Soon – Lace Pancakes

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