Avo Recipe

7/27/2019 Avo Recipe

1/40

avolicious


2/40

o to a good start

ritatta 7

scrambled 10

yoghurt 12

a light lunch

ciabatta 16

oriental crepe 18

samp 22

snacks 24

wraps 30

perect end to the day

corn soup 33

kabeljou 36

mushroom burger 38

pasta salmon 40

pork llet 42

salmon 44

veggie pasta 46

vodka soup 48

2 table o contents


3/40

SAs ood editors explore avo

anna montali 60hilary biller 62

jenny kay 64

justine drake 66

louisa holst 70

sasha zambetti 72

vickie de beer 76

anytime sweet temptations

cheesecake 52ice cream 54

mun 56

4


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avocado rittatawith sundried tomatoes, eta & olives

o to a good start

serves

4

7


5/40

cup chopped spring onions

2-3 teaspoons avocado oil

6 large eggs

125ml milk

teaspoon dried mixed herbs

teaspoon salt

1 avocado, diced

2 teaspoons lemon juice

100g crumbled eta cheese

cup chopped kalamata olives

chopped sundried tomatoes

rocket leaves to serve

in a non-stick pan with an ovenproohandle saut the onions in the oil

until sot - about 5 minutes.

remove the pan rom the heat.

heat the oven to 180c.

beat together the eggs, milk, mixedherbs & salt.

gently toss the avocado withlemon juice.

when the oven is hot, evenly scatter

hal the avocado, cheese, olives& sundried tomatoes over thesauted onion.

pour egg mixture into the pantaking care not to disturb theother ingredients.

ingredients preparation

bake or about 20 minutes, or untilthe rittata is set rm & the top lightly

browned.

scatter the remaining ingredientsover the top & bake or a urther10 minutes.

cut into wedges & servewith rocket leaves.


6/40

8 eggs

cup milk

salt & pepper

3 tablespoons avocado oil

2 avocados, thickly sliced

teaspoon cajun spice

beat the eggs, milk, salt &pepper in a bowl.

pour avo oil into a large non-stick rying pan, heat on medium.

add the egg mixture & stir gentlyuntil starting to set.

stir through sliced avocados& sprinkle with cajun spice.

serves

4

ingredients preparationscrambled eggsavocado cajun

10


7/40

20g faked macadamias

20g pecan nuts

1 avocado, stone & skin removed

1 tablespoon honey

1 teaspoon cinnamon

1 cup bulgarian or greek yoghurt

20g sunfower seeds

20g sesame seeds

20g pepitas (pumpkin seed)

assorted super ruits, raspberries,blueberries, gooseberries

preheat the oven to 120c.

place the nuts onto an oven tray& bake or 5-10 minutes or untilslightly golden brown.

in a blender place the avocado,honey & cinnamon & blend untilsmooth.

in a glass layer the nuts, yoghurt,avocado puree & top with theberries & seeds.

serves

2

avocadoyoghurt ingredients preparationwith toasted nuts, omega 3 seeds & berries

12


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a light lunch


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ciabatta bread

2 avocados

200g eta cheese, crumbled

2 cups mixed baby spinach leaves,washed & dried

4 teaspoons avocado oil

2 teaspoons balsamic vinegar

salt & pepper to taste

cut 4 thick slices o ciabatta.

cut the avocados in hal, removethe stone & skin & cut the feshinto slices.

top the slices o ciabatta withthe spinach leaves & avocado,sprinkle with eta, drizzle with avooil & vinegar, season with salt& pepper.

place under a grill & toast until hot& golden.

serve while still warm.

serves

4

avocado, eta ingredients preparation& baby spinach on ciabatta bread

16


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serves

6

avocado &oriental macadamia crepe18


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2 cups raw chicken strips

cup thinly sliced red peppers

cup thinly sliced green peppers

1 cups chicken stock

2 tablespoons grated reshroot ginger

cup roasted, choppedmacadamia nuts

cup nely shredded shallots

2 tablespoons cornfour

2 tablespoons soy sauce

2 large avocados, nely diced

12 cooked crepes

1 avocado hal, sliced or garnish

cup mung bean sprouts

cup black sesame seed sprouts

2 eggs

2 cups low at milk

cup plain four

2 tablespoons oil

1 tablespoon sweet paprika

heat the oil in a rying pan.add the chicken strips, red &

green peppers & toss orabout 5 minutes.

add the chicken stock & ginger& allow to simmer, covered,or 10 minutes.

remove the chicken & peppers& toss with the macadamia

nuts & shallots.

dissolve cornfour in soy sauce &stir into the stock mixture & cook,stirring, over a medium heat untilthick set aside.

to serve, mix diced avocado withchicken ll & place into the centreo each crepe.

roll up & ry gently both sides overa medium heat in a small amount

o avo oil.

spoon over sauce & garnish withavocado slices, bean sprouts &seed sprouts.

blend all the ingredients in aood blender.

turn the blender o, stir downthe four & blend again.

rerigerate or 1 hour beore using.

preparationpreparation

ingredientscrepe batter

ingredientslling


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3 avocados

1 lemon

3 cups samp, cooked

onion, chopped

1 tomato, chopped

green, red & yellowpeppers, diced


salt & resh ground black pepper

place all ingredients, exceptavocados & lemon, into

a mixing bowl.

peel avocados & cut into cubes &drizzle with juice rom the lemon toavoid browning. add avocados tothe bowl with other ingredients.

season & mix well (ensure thatavocados dont become mushy).

ingredients preparationavocado & samp salad22


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peel & slice avocados, arrangeon a platter with slices o proscuitto,drizzle with balsamic reduction,garnish with rocket leaves& parmesan shavings.

peel & slice an avocado, wrapeach slice with a piece o sundried

tomato & a slice o carpaccio.drizzle with avocado oil, & serve

with reshly ground black pepper.

skewer cherry tomato halves withdiced avocado, a block o haloumicheese & a basil lea or a quick& healthy canap. serve drizzledwith resh pesto or balsamic vinegar.

slice an english cucumber into 15mmrounds, top with mashed avocado,

smoked shaved turkey, & a teaspoono cranberry sauce. garnish with chives

or a stylish & glamorous low at canap.

avo & carpaccio platter

avo, tomato & haloumi skewers

avo & proscuitto platter

avo & turkey on cucumber

easyavo boosters24


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slice avocados & top with asmoked mussel & a teaspoono sweet chilli sauce.

bake pre-prepared mini pizzasaccording to instructions. remove

rom heat & top with slicedavocado & brie cheese.

dice avocado, toss in 1 tablespoono lemon juice, & combine withhummus, serve on crostinior as a dip with bread sticks.

arrange bowls o marinated olives,roasted peppers, crumbed eta cheese

& diced avocado with toasted pitabread as a mezze type snack.

avo mini pizza

avo & chick pea hummus

avo mussels

avo, olives & roasted peppers

avo tapas26


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top toasted ciabatta loa with any

o the ollowing combinations:

smoked salmon, avocado,

caper berries & verjuice

avocado sundried tomato,

& basil pesto

brie, smoked ham & avocado

spread slices o health bread

with a low at cream cheese,

arrange slices o avocado

& top with sprouts & seeds.

drain 1 tin o crabmeat; mix with

a teaspoon (to taste) o curry paste

& smooth low at cream cheese.

place teaspoons o mixture onto tortilla

chips, & top with sliced avocado.

garnish with resh coriander.

mix a teaspoon o curry paste

into smooth cream cheese.

place a teaspoon onto tortilla

chips & top with slices o smoked

chicken breast & sliced avocado.

garnish with resh coriander.

avo sarmie

avo tortillas with curried crab

avo bruschetta

avo tortillas with smoked chicken

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2 avocados, cut into strips

1 lemon

1 onion, sliced into rings

4 wraps

250g cream cheese

avocado oil, to drizzle

200g smoked salmon/smoked trout

4 lettuce leaves

squeeze the juice rom the lemonover the strips o avocados to

avoid browning.

place a pan on the stove & drizzle alittle avocado oil.

place the wraps in the pan untilbrown & spotted with heat.

remove the wrap rom the pan &place on a board. spread them withcream cheese; place lettuce leaves,strips o smoked salmon/smokedtrout, avocado strips & onion.

old the 2 sides a little then old theother 2 ends.

cut it in the middle then placeon a plate & garnish withseasonal greens.

avocado wrap ingredients preparationwith smoked salmon

serves4

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17/40

perect end to the day avocado corn soupwith red & yellow pepper

serves

6


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1 tablespoon avocado oil

1 small white onion, diced

1 stalk celery, chopped

1 carrot, peeled & diced

1 can creamy style corn

1 tablespoon resh thyme leaves

2 cups water or stock

salt & reshly groundpepper to taste

cayenne pepper to taste

resh lemon juice, to taste

4 avocados

diced red & yellow pepperto garnish

just beore serving, nely dice3 o the avocados & mash

through the soup.

slice the remaining avocado thinly& coat in lemon juice.

serve soup into bowls &decorate with the slicedavocado & diced peppers.

heat the avo oil in a large saucepan& saut the onion, celery &

carrot until just tender.

add the corn, thyme, water or stock& salt to taste.

bring to the boil, then reduce theheat & simmer or 10-20 minutesor until the vegetables are tender.

puree, adding more water or milki necessary to bring to desiredconsistency.

season to taste with the pepper& cayenne & reheat.

remove rom heat & add lemon juiceto taste.

ingredients preparation34


19/40

2 avocados

300g baby roma tomatoes,thickly sliced

20ml lemon juice

5ml resh thyme

salt & reshly groundblack pepper

6 kabeljou llets,or any rm white sh

60g nely chopped black olives

1 cup crumbled eta cheese

dice avocado & pour overthe lemon juice. add avocado& lemon to the tomato &thyme & mix gently.season to taste.

preheat oven to 200c. place shon a greased baking sheet.

spread chopped olives evenlyover sh & sprinkle crumbled

eta over the olives.

bake or 10-20 minutes, dependingon thickness o the llets.

once llets are cooked top withthe salsa & serve immediately.

kabeljou

preparation

preparation

with olives &avocado salsa

serves

6

ingredientssalsa

ingredientskabeljou

36


20/40


21/40

350g dried pasta

avocado oil

2 ripe avocados

lemon juice

resh dill or basil, chopped

400g smoked salmon ribbons

200g crme raiche or reducedat cream

bring a large pan o salted waterto the boil. add the pasta & cook

until al dente, about 7 minutes.drain, toss with a ew teaspoonso avo oil & set aside.

cut avocados into small cubes& toss gently in a bowl withlemon juice & chopped herbs.

cut the salmon intobite-sized cubes.

gently stir the crme raichethrough the drained pasta,

& careully old in the avocadomixture & the salmon.

serve in warmed bowls & garnishwith sprigs o resh herbs.

pastawith avocado & salmon

serves

4



22/40

2 teaspoons sesame oil

2 teaspoons avocado oil

400g pork llet, cleanedo sinew & sliced

2 tablespoons ginger, peeled& cut into thin strips

4 garlic cloves, crushed

560g asian noodles, pre-soaked/cooked as per pack instructions

2 avocados

2 spring onions, sliced2 tablespoons light soy

2 tablespoons oyster sauce

sprig coriander leaves

cashew nuts

1 teaspoon sesame seeds

heat the sesame & vegetable oilin a wok or ry pan.

ry the pork llet until cooked,add ginger & garlic, ry gentlythen add noodles & stir ry.

cut the avocados in hal, removethe stone & skin, & cut thefesh into chunks.

add the avocado, onion, soy& oyster sauce to the noodles& stir ry or a urther minute,or until all the ingredients

are combined & hot.

serve & garnish withcoriander leaves, cashew nuts& sesame seeds.

preparationingredientsasian noodleswith pork llet & avocado

serves

4

42


23/40

1 avocado

25ml avocado oil

25ml lemon juice

5ml chopped oregano

5ml chopped ennel

salt & pepper to taste

250g norwegian salmon

100ml cream

75ml sh/chicken stock

25g butter

a tot dry white wine (optional)

reduce cream, butter & shstock let it simmer or 10 minutes.add a tot o any dry white winei preerred, then season& drizzle on top o sh.

peel the avocado & cut into rings,marinate in a mixture o avocado oil,

lemon juice, chopped oregano& ennel & add a little salt& pepper to taste.let it stand or 10 minutes.

heat oil & cook the salmon skin sidedown or 3 minutes, fip & cook theother side or 2 minutes. peel o theskin.

layer the salmon on a bedo julienne baby vegetables& arrange the avocado rings on

top & serve with cream sauce.

preparation

preparationingredients

grilled norwegian salmon

serves

1

with marinated avocadoingredientssh

sauce

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3 avocados, peeled & cutinto chunks

600ml pasta screws, cookedas per instructions on pack

300ml broccoli forets,blanched & chilled

100ml carrots, cut intojulienne strips

200ml cocktail tomatoes,cut in halves

1 onion, chopped

1 green pepper, diced

1 yellow pepper, diced

35ml vinegar

180ml avocado oil

30ml lemon juice

80ml honey

thyme

5ml salt

5ml paprika

5ml dry mustard powder

mix broccoli, carrots, onion soakedin 5ml vinegar, green & yellow

peppers in a bowl & put aside.

in another bowl, whisk theremaining vinegar, avocado oil,lemon juice, honey, mustard powder& paprika together until well mixed& chill or 30 minutes.

add avocados to the pasta &vegetable mix & add the dressing.old until well mixed.

pasta saladwith vegetables & avocado

serves6



25/40

6 avocados, ripe

2 english cucumbers,peeled & chopped

1 onion, peeled & chopped

2 stalks table celery, chopped

10g maldon salt

10g parsley

10ml green tabasco

80ml vodka (optional)

250ml greek yoghurt

place all the ingredients ina blender & once blended

pour through a ne sieve.

pour into a clean bowl, wrap& put in the ridge to chill.

serve chilled.

ingredients preparationavocado, vodka& cucumber chilled soup

serves8

48


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anytime sweet temptations


27/40

250g tennis biscuits, crushed

100g butter, melted

2 packets lime jelly

100ml boiling water

750g philadelphia cream cheese

2 large ripe avocados, pureed

15ml lemon juice

mixed berries, sliced avos& kiwi ruit to garnish

preheat the oven to 180c

prepare the biscuit base by mixingthe melted butter into the crushedbiscuits.

press biscuit mixture into the bottomo a 23cm spring orm pan.

place in the oven or 5-8 minutesto crisp the biscuits, remove & cool.dissolve the jelly in boiling water,whilst the jelly is dissolving, beatthe cream cheese with the pureedavocado & the lemon juice

until combined, pour inthe dissolved jelly.

pour the mixture into the springorm pan & allow to set overnight.

to serve, release the cheesecakerom spring orm pan, garnishwith mixed berries, avocadoslices & kiwi ruit.

preparationingredientsavocado cheesecake

serves

8-10

52


28/40

4 avocados

20ml lemon juice

1granny smith apple

360ml appletizer or apple juice

30ml brown sugar

1sprig rosemary

30ml cream

400g vanilla ice cream

peel apple & cut into small cubes.add sugar & rosemary to the apple

juice/appletizer, & allow the applepieces to cook in the liquid until verysot. remove the rosemary sprig& puree the cooked apples withthe cooking liquid & the creamuntil smooth.

peel the avocados, remove thepulp & puree until smooth. add thelemon juice to prevent browning &set aside.

mix the apple & avocado puree

together. allow the ice creamto stand out o the reezer untilslightly soter.

old in the puree to the ice creamuntil combined. allow to setovernight in the reezer.

ingredients preparationavocado ice cream

serves

6

54


29/40

3 ripe avocados

lemon

750ml all purpose four

250ml sugar

250ml milk

15ml baking powder

2,5g salt

90g butter or margarine

2 eggs

preheat oven to 205c.grease mun cups.

in a bowl, mix four, sugar, bakingpowder & salt.

add in butter or margarine & mixuntil mixture resembles crumbs.

blend avocados, eggs, milk,& lemon juice until avocadosare mashed.

stir avocado mixture into fouruntil evenly mixed.

spoon the mixture into cups& bake or 25 minutes.

avocado mufnsma

kes18



30/40

SA ood editors explore avos

avocado & smoked salmon stack


31/40

avocado & smoked salmon stack

topped with graperuit dressing

dressing

juice o ruby graperuit

30ml extra-virgin avocado oil

pinch o smoked paprika

salt & reshly ground blackpepper, to taste

avocado stack

100g smoked salmon

1 avocado, thinly sliced

juice o 1 small lemon

1 ruby graperuit, peeled& thinly sliced

10ml sesame seeds, lightly toasted

20g alala sprouts

method

mix all the dressing ingredients

& set aside.

place salmon into a shallow dish& pour over hal the dressing,rerigerate or 30 minutes.

place the avocado slices onto a tray& drizzle with lemon juice. take aslice o avocado & place in themiddle o a serving dish. top with aslice o salmon, a slice o graperuitending with a slice o avocado.

drizzle with the remaining graperuitdressing & serve sprinkled withsesame seeds & alala sprouts.

serves

2-4

...is the ood & deputy editor o ood& home entertaining magazine.

anna montali

61


32/40

guacamole salad (as an accompaniment to a main meal)

method

cut the avocado halves into 1cm

slices horizontally, pour lemon juiceover avo. careully remove romthe lemon juice & layer hal theavocado on a serving platter.

top with slices o onion ollowed bypeppers & tomatoes, sprinkle sliceso celery. repeat the layers retainingsome avocado slices & onion ringsor garnish. sprinkle on the springonions.

or the dressing combine the

avocado oil, lemon juice & vinegar.add chili fakes, tabasco sauce,seasoning & sugar & mix well.season to taste & then add thecoriander & mix.

just beore serving, mix dressing well& pour over salad.

serves

6

dressing

60ml avocado oil

10ml resh lemon juice

10ml white vinegar

5ml dried chili fakes

or cayenne pepper

dash o tabasco sauce

5ml salt

reshly ground black pepper

pinch o sugarlarge handul o coriander, chopped

salad

3 large avocados, halved,

pitted & peeled

juice o 1 lemon

1 large red onion, nely sliced

2 yellow or green peppers,nely sliced

2 large red tomatoes or 6 largercocktail tomatoes, cut into rounds

2 sticks o celery, nely sliced

3 spring onions, nely chopped

...is the ood editor o the times.

hilary biller

63

thai avocado, prawn & pomelo salad4


33/40

thai avocado, prawn & pomelo salad

(recommended as a starter)

salad

1 packet wild rocket

60ml resh mint

60ml resh coriander

2 large avocados, peeled & sliced

1 large pomelo, peeled & segmented

200g cooked prawn tails

dressing

60ml lime juice

30ml sh sauce

15-30ml honey

30ml sweet chili sauce

1 red chili, seeded & chopped

salt & a good grinding opink peppercorns

method

combine the rocket, mint &

coriander & divide between oursmall serving plates. arrange theavocados, pomelo segments &prawns over the leaves.

combine all the dressing ingredients& mix well. taste & adjust seasoningto achieve a sweet & sour to slightlyhot & salty taste.

drizzle over the salad, season withsalt & pepper & serve immediately.

serves

4

...is the ood editor or the star'sangela day column.

jenny kay

65


34/40

...is the current editor in chie o resh living magazine, also edits theannual eat in guide & is the estival director o taste cape town &

johannesburg. with more than 18 years experience in the ood-mediaindustry, justine has presented & co-produced the award-winningtelevision series just in arica & is author o several cookbooks.

justine drake

lemon chicken & a ocado pastas 6 69


35/40

lemon chicken & avocado pastaserves6

ingredients

500g spaghetti or linguine

15ml avocado oil

1 large onion, sliced

3 garlic cloves, crushed

1 red chili, nely sliced

peel o 1 lemon, slicedinto thin strips

500ml shredded cooked chicken

60ml lemon juice

250ml home-made chicken stock

60ml roughly chopped italianparsley or basil

125ml rocket leaves

2 avocados, peeled & diced

salt & milled pepper

method

cook pasta according to

instructions.

heat avocado oil in a non-stick pan& saut onion until just sot. addgarlic, chili & lemon peel & cook or1-2 minutes. add chicken, lemon

juice & stock & cook or about 5minutes. remove rom heat.

add herbs, rocket, & avocado.season well & toss gently with pasta.

serve immediately with a salad.

a delicious main meal

perectly complimented

with a salad & which

makes economical use

o let-over chicken.

use let over roast chicken,buy a rotisserie chicken orsimply roast or steam a ewbone-in chicken breasts.

69

avocado & quinoa salsa salad

ingredients

125ml quinoa

method

rinse the quinoa well, place insaucepan & add 280ml water70


36/40

avocado & quinoa salsa salad

serves

4

...is the ood editor o ideas/idees magazines.

louisa holst

2ml ground coriander

3ml ground cumin

50ml avocado oil

30ml reshly squeezed lime juice

1 green chilli, seeded& nely chopped

1 clove garlic, crushed

2 spring onions, nely chopped

1 tomato, nely diced

1 small yellow pepper,seeded & diced

30ml reshly chopped coriander

1 packet asian salad or

rocket leaves

2 ripe avocados, peeled & sliced

100 ml crumbled eta cheese

handul o cherry tomatoes, halved

30 ml toasted pumpkin seeds

saucepan & add 280ml water,ground coriander & 2ml cumin.bring to the boil, reduce heat & sim-mer or 10 minutes until the

quinoa is tender. set aside to cool.mix together the oil, lime juice, chilli,garlic, spring onion, diced tomato,

yellow pepper & coriander. seasonwith remaining cumin & a pinch osugar & salt.

mix the cooled quinoa & gentlytogether with the onion mixture& then add asian salad or rocketleaves, toss together.

cut the avocado into cubes & drizzlewith a little lime juice. top salad withavocado, eta, cherry tomatoes &pumpkin seeds.

70


37/40

...is the helpline co-ordinator at angela day o the star newspaper. she hasa proessional che's qualication rom prue leith college o ood & wine &previously worked as the ood editor o your amily magazine & the editoro ood magazine avocado/avocado.

sasha zambetti

avocado & allium salad with citrus dressing 75


38/40

avocado & allium salad with citrus dressing

serves

4

ingredients

300g baby leeks

2 red onions, quartered

30ml garlic favoured avocado oil

50ml egyptian dukkah

juice & zest o 1 orange

handul herbs chives, parsley &coriander, chopped

1 orange, segmented

1 avocado, peeled & sliced

method

preheat the oven to 220c. in a large

roasting dish, arrange the leeks &onions, careully coat with hal theavocado oil & sprinkle on the duk-kah. season to taste & then roast,tossing occasionally, until the leeks& onions are cooked about 25minutes.

cool & then drizzle over theremaining avocado oil, orange

juice with zest & the herbs.

arrange the onions & leeks on a

serving plate, top with the orangesegments & the avocado & thenpour over the remaining juice romthe roasting pan.

serve as a tasty vegetable

accompaniment to any

meal. this recipe is an

excellent incorporation

o 5-a-day.

75

prawn & avocado salad with77


39/40

yellow pepper drizzle (starter)

yellow pepper drizzle

1 yellow pepper, quartered & seeded

15ml white wine vinegar

15ml avocado oil

salad

18 large tiger prawns, cleaned

salt & reshly ground black pepper

30ml coriander pesto

3 ripe avocados, peeled & quartered

1 small cucumber, cut into ribbons

30g resh watercress

method

to prepare the drizzle, roast the

yellow pepper in a hot oven untilsot. remove & set aside.

place the yellow pepper, vinegar &avocado oil in a ood processor &process until smooth. strain througha sieve, discard the pulp & keepthe yellow liquid until needed.

season & steam prawns or 3-4minutes until they are light pink &cooked. remove the heads & shells,leaving the tail. mix the pesto gently

into the warm prawns & set aside.take 6 serving plates or 1 big platter.place two avocado wedges ontoeach plate, season to taste. top theavocado with the prawns & garnishwith cucumber ribbons, watercress& yellow pepper drizzle.

serves

6

...is the ood editor o shape magazine.

vickie de beer


40/40

the end

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Avo Recipe