Met vadersdag om die draai, wil mens die manne graag bederf met eetgoed waarvan hulle hou. ‘n Lekker tjoppie en ‘n worsie oor die kole is altyd hoog bo-aan die lysie, maar somtyds soek mens ook peuselgoed vir vooraf of selfs as daar rugby gekyk word.
In my huis word daar nooit nee dankie gesê vir pizza, nachos of ‘n broodjie gelaai met allerhande lekkertes nie. Noudat daar volop avokado’s in die winkels is, gaan daar bykans nie ‘n trippie winkel toe verby wat ek nie ‘n avokado of twee in die trollie laai nie – dit span ek graag in op broodjies, pizza of selfs nacho’s. Maklik, lekker en die avo’s is propvol goeie vette en vesel wat goed is vir jou. Met ripe & ready gaan jy ook nie sommer sit met te harde avokado’s nie.
Dis egter net so maklik om avokado’s tuis ryp te maak – plaas hulle net in ‘n papiersak saam met vrugte soos ‘n piesang, appel of kiwivrug en maak dig toe. Die vrugte gee etileengas af, ‘n planthormoon wat rypwording aanhelp.
Deluxe Avocado BLT
4 – 6 Servings
Prep: 20 Minutes
Cook: 10 Minutes
For the avo-nnaise dressing
120 g (½ cup) mayonnaise, homemade or store-bought
1 small ripe avocado, peeled and stoned
1 clove garlic, grated or crushed
15– 30 ml (1 -2 tbsp) lemon juice
1 ciabatta loaf, sliced in half horizontally
2 large ripe avocados, peeled and stoned
4 large ripe tomatoes, sliced
1 small head of butter lettuce, rinsed and pat dry
200 g (approx. 8 slices lean back bacon), cooked & crumbled
Sea salt and freshly ground black pepper
Avocado or olive oil, to drizzle
Microgreens for garnish
1 Start by making the avo-nnaise, place all the ingredients in the jug of a stick blender and whizz until smooth.
2 Lay the ciabatta halves on a platter and spread liberally with the avo-nnaise. Arrange lettuce leaves and tomato slices on the bread and top with avocado slices and bacon pieces.
3 Season with salt and pepper and drizzle with the oil.
4 Serve cut into wedges with extra avo-nnaise dressing.
Chip & Dip Nachos with Guacamole
A lighter version of nachos, which is super tasty.
Prep: 30 Minutes
Cook: 10 Minutes
4 Servings
1 small avocado, peeled, stoned and diced
1 red onion, very thinly sliced
4 ripe tomatoes, deseeded and diced
1 jalapeño pepper, deseeded and chopped (optional)
15 g fresh coriander, finely chopped
250 g nachos/corn chips
250 ml (1 c) store-bought tomato salsa
45 ml (3 T) plain yoghurt
For the Guacamole
2 ripe avocados, peeled and stoned
2 cloves garlic, finely chopped
15 g coriander, plus a little extra for garnish
Salt & pepper, to season
Fresh coriander, to garnish
Lime wedges, to serve
Preheat oven on grill.
1 In a bowl mix together the diced avo, red onion, tomato, jalapeño, and coriander, season and toss to combine, set aside for the flavours to develop.
2 Layer the nachos on a baking tray or oven-proof skillet and pour over the salsa, place under the grill for 7-10 minutes until the chips are golden and toasted and the tomato salsa is bubbling.
3 Make the guacamole by combining all the ingredients in a bowl and roughly mash together.
4 Scatter the avo tomato mixture over the baked chips, top with dollops of guacamole and drizzle with the plain yoghurt.
5 Serve with extra guacamole and garnish with fresh coriander and lime wedges.
Avocado pizza blanco
2 Servings
Prep: 10 Min
Cook: 25 Min
2 frozen pizza bases or premade pizza dough
For the cream cheese topping
200 g smooth cream cheese, at room temperature
100 g grated Parmesan cheese
100 g grated Mozzarella cheese
30 ml (2 T) chopped herbs, rosemary, thyme, oregano (one or combination of all three)
4 cloves garlic, crushed
Pinch of chilli flakes (optional)
Sea salt and freshly ground black pepper
For the topping
1 ripe avocado, peeled and pip removed
Baby spinach leaves or rocket leaves
Preheat oven to 200°C
1 Combine the cream cheese, Parmesan cheese, Mozzarella cheese, herbs, garlic and seasoning in a bowl.
2 Spread the cream cheese mixture over the pizza bases.
3 Bake until the base is cooked and the topping is golden and bubbling, approximately 20-25 minutes.
4 To serve top with avocado slices and scatter with baby spinach or rocket leaves.
For further information and avo recipes, visit www.avocado.co.za, like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa.
Carmen Niehaus 