It’s not just us who thinks avos are the best things since (and on) sliced bread. A few of our favourite foodies have included avo dishes in their latest cookbooks.
Waffles and cream. Low carb? Really? In Vickie de Beer’s Low-Carb Express we found this recipe … quick Waffles with Avo and Raspberry Nice Cream. It serves four so the perfect family treat.
Make the nice cream first. Simply combine 2 avocados, a pinch of salt, the grated zest of 1 lemon, 125ml plain yoghurt, 300 g frozen raspberries and 45ml erythritol (or to taste) in the bowl of a food processor and process until smooth. Spoon the mixture into a metal or glass container and keep in the freezer until needed. There is no need for it to set, so you can eat it immediately.
Then the waffles. You’ll need 100 g almond flour, 10 g psyllium husks, 2.5ml vanilla extract, 40 g erythritol, 60 g butter, 2 eggs, 125ml milk and extra melted butter for cooking.
Preheat an electric waffle iron according to the instructions. Combine all ingredients except the melted butter in a food processor and process until the dough comes together.
Brush the waffle iron with the melted butter and scoop two to three tablespoons of the mixture onto the waffle iron and spread it with the back of the spoon. Cook for five minutes or until golden.
Serve the warm waffles topped with generous scoops of the nice (and it really is) cream.
Tips: Substitute the raspberries with any other frozen berries, such as strawberries or blueberries. If you are omitting dairy from your diet, use coconut cream instead of yoghurt. Penguin, R320
In Jamie Oliver Together – Memorable Meals Made Easy, Jamie says ‘Together feels more poignant in 2021 than ever before,’ and encourages us to use the recipes in this book as an excuse to reconnect with those we’ve missed seeing in the intimacy of our home, and to create the power that food has to bring people together. ‘This is about saying ‘I love you’ through food.’
The book has a fabulous recipe for easy baked eggs, with avo, spring onions and tomatoes … tasty, super-simple – almost beats avo and poached egg on toast. But our fave is the Jam Jar Prawn Cocktail, his take on the old fashioned but never out of style favourite. Prawns, avo, cocktail sauce (yes, the one we made years ago with mayo and tomato sauce, with a dash of lemon and Worcestershire sauce). You’ll find these recipes in the book (quick, turn to page 212) or pop over to getitmagazine.co.za … it’s there too. Michael Josef, R609 from exclusivebooks.co.za
We’ve all done it. Stood at the fridge or pantry cupboard, doors wide open, hoping for inspiration. How, we ask, can we turn this cabbage and handful of potatoes into dinner? Well, the team at the Ottolenghi Test Kitchen do the same thing (probably, we hasten to add, with a lot more success). Once raided, they give the ingredients the ‘Ottolehghi twist’ … and these creative results are what make up Shelf Love, the latest in the Ottolenghi Test Kitchen series.
A selection of recipes that you can adapt depending on what you have in your kitchen. There are pages for notes, lists of suggestions, space for you two create your own Shelf Love List. Which should include something avo-delicious, yes? Like the cobb salad with mango and lime dressing and thinly slice avo, which you’ll find on page 184 of the book. (Oh … and that cabbage and potato dilemma. The team came up with herby cabbage and potato grain with Gruyére and ricotta. Yum). Edbury Press, R604 from exclusivebooks.co.za
Iced avo? Absolutely. Try these avo, coconut and cocoa lollies this Summer. Simply place two ripe avocados, 200ml coconut water (or coconut milk for a creamier texture), and 15g good quality cocoa powder in a blender and blitz until smooth and pourable. Add a few teaspoons cold water if necessary. Pour into popsicle moulds (this will make four to six) and freeze for six to eight hours. Unmould and garnish with grated fresh coconut, and keep chilled until ready to eat.
Lolly recipe and pics from The South African Avocado Growers’ Association.