Avocados, the epitome of luxury in the world of fruit! Creamy, rich, and subtly flavoured, these green gems are the perfect addition to any meal, any time of day.

These versatile fruits can be mashed, diced, sliced, or puréed to create or complement a variety of dishes, from guacamole to salads, pizza toppings to sandwich fillings, and even ice cream. They’re the ultimate companion for breakfast, lunch, dinner, and dessert, and also perfect for on-the-go snacks. And the best part? No prep time required! Avocados are quick, easy, and convenient to incorporate into any dish.

Whether you prefer green-skinned or dark-skinned avocados, rest assured they are equally delicious and nutritious. Just remember, green-skinned avos stay green when ripe, while dark-skinned avos turn purple-black when ripe.

With avocados available almost all year-round in South Africa, there’s no excuse not to indulge in these nutrient-packed treasures. So go ahead, add an avo to your healthy eating plan and enjoy the creamy goodness! 

Looking for additional reasons to add an avo to your diet? Consider these facts because they are all:

• High in energy
• High in heart healthy fats
• High in vitamin K
• High in biotin
• Cholesterol free
• Sodium free
• A source of fibre

Avocados can form part of a successful energy-controlled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods.

For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA on Facebook and follow @iloveavosSA on Instagram.

The post Here’s why you need more avocados in your life appeared first on MyKitchen.

This creamy, green fruit (it’s technically a berry) is capable of so much more deliciousness than you can imagine. Here are our top 10 ways to make the most of its amazing versatility!

1. Butter substitute

If you enjoy baking, but not the large amounts of butter that comes with it, replace half the butter in your recipe with mashed avocado. Not only is this healthier, but your baked goods will also be softer and moister.

2. Avocado dip

This avocado dip is easy to whip up and is super tasty! Blitz an avocado, ½ cup cream cheese, chilli, 1 lemon zested and juiced until smooth. Season well with 1 red chilli, seeded and chopped.

3. Grilled avocado

For an appetising and robust addition to your salad, pop some avocado on a griddle pan before tossing it through the rest of the ingredients. The char lines will add visual appeal while bringing a lovely smoky flavour to an otherwise ordinary bowl of greens.

4. Deep-fried avocado

Mix flour, salt, pepper and cumin in a bowl. In another bowl, beat an egg. Place breadcrumbs in its own bowl. Dip an avocado slice in the seasoned flour, then the beaten egg, and lastly in the breadcrumbs. Deep-fry the slices for 3-5 minutes until golden. The crunchy crust gives way to a creamy centre that is all kinds of yum.

5. Spicy and zesty chicken taco bowl with avocado

You will need chicken breast fillet, olive oil, salt, black pepper, cayenne pepper, coriander, cumin, avocado, corn kernels, salad tomato, lettuce, lime or lemon, coriander and nacho chips.

Store nacho chips separately from the salad until just before serving to prevent them from going soggy. Click here for the steps.

6. Avocado hummus

The classic Middle Eastern dip of blended chickpeas and tahini gets a rich makeover when you throw an avocado into the mix.

All you need is 1 tin chickpeas, 2 medium-ripe avocados, 3 Tbsp olive oil, 1½ Tbsp tahini, 3 Tbsp lemon juice, 1 clove garlic, ½ tsp cumin, salt and pepper.

Blitz all the ingredients together until smooth. Serve spread over toasted pita, topped with chopped coriander and dried chilli flakes.

7. Avocado egg boat

Avocados make a perfect egg cup, with the bonus of no extra washing up! Simply halve and pit an avocado and crack an egg into each dip. Bake until the egg is cooked to your liking and season with fresh herbs and spices of your choice.

If you’re not one for egg, then replace it with tuna, chicken, bacon or macon, and vegetables.

8. Avocado-chocolate pancakes

Indulge in a sweet and chocolatey breakfast fortified with buttery avocado. In a large bowl, mix ½ cup all-purpose flour, ½ cup whole-wheat flour, ¼ cup unsweetened cocoa powder, 2 Tbsp sugar, 3 tsp baking powder, and ½ tsp salt.

Make a well in the centre and add 1 cup milk, 1 large egg and 1 ripe mashed avocado. Stir until smooth. If you are feeling extra indulgent, add ⅓ cup chocolate chips to the batter before frying.

Cook in batches in a little oil over medium heat. Flip when bubbles start to form on the surface. Serve with all your favourite toppings – we love honey, crushed nuts, whipped cream and fresh fruit.

9. Avocado rose

Don’t be intimidated — this is super easy to make! Turn something as simple as avocado on toast into an eye-catching masterpiece.

Thinly slice the entire avocado using a sharp knife, such as a pairing or serrated knife. Using your fingers, spread out the slices into a long strip without separating them. Grab one end and slowly curl the slices into one another to resemble a rose.

Season the avocado rose and add a squeeze of lemon juice to stop it from browning. Click here to see how it’s done.

10. Avocado daiquiri

Feeling adventurous? Consider mixing up your weekend tipple. Place 60ml light rum, 60ml gold rum, 15ml fresh lemon juice, 15ml fresh lime juice, 60ml simple syrup, ¼ medium ripe avocado (peeled and pitted), 15ml cream and 1½ cups ice in a blender. Blitz until just smooth. Divide between two cocktail glasses and enjoy!

The post 10 Ways with Avocado appeared first on MyKitchen.

If you’re looking for ways to elevate your pickled fish, Chef Keanon Michaels has a few fish-tastic tips to help you out! In his interview with Food24, he advised:

– Vinegar is a personal preference, whether you’re using white vinegar or brown. Brown, however, is his go-to.
– A fish with firm flesh is ideal as it holds the pickle better, like snoek, yellowtail and kabeljou. Try to steer clear of flaky fish like hake.
– Instead of dry ones, opt for fresh bay leaves – they are a lot more flavourful and will elevate the taste of the dish.
– The onions and sauce shouldn’t outweigh the fish so remember to KEEP THE FISH THE HERO OF YOUR DISH.

Traditional Cape Malay-style pickled fish

SERVES 4–6 | COOKING TIME 55 min

It’s never too early for pickled fish! We kept this traditional recipe super straightforward and delicious – the good old-fashioned way.

INGREDIENTS

⅓ cup flour
650g hake fillets, cut into pieces
1 onion, sliced
3 garlic cloves, finely chopped
2 tsp finely chopped ginger
1 tsp fennel seeds
4 cloves
2 tbsp curry powder
2 tsp ground coriander
1 tsp ground turmeric
1½ cups white vinegar
1 cup water
1 tsp salt
2 tbsp sugar
4 bay leaves

METHOD

1. Season the flour well with salt and pepper. Coat the hake in the flour and shake off any excess.
2. Heat some oil in a pan over medium heat and fry the hake for 3–4 minutes on each side, until cooked through. Remove from the pan and arrange in a glass dish.
3. Heat some more oil in the pan and fry the onion until soft and translucent, about 6–8 minutes. Add garlic and ginger and fry for 1 minute. Add fennel seeds and spices, and fry until fragrant.
4. Add the rest of the ingredients and stir to combine. Reduce the heat and simmer for 15 minutes, until slightly reduced.
5. Pour this pickling mixture over the fish, cover and place in the fridge until ready to serve.
6. Enjoy your traditional pickled fish with a side of roast veg, or on toast!

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Take your next seafood recipes to the braai with these hake kebabs and mushy peas.

Healthy pickled fish platter with corn pâté

SERVES 4 | COOKING TIME 1 hour 30 min

Instead of making pickled fish your side, make it the star of the show with our pickled fish platter with corn pâté that everyone can munch on.

INGREDIENTS

For the corn pâté

200g butter
2 mielies, kernels only
1 onion, peeled and diced
3 sprigs thyme
2 garlic cloves
½ cup brandy

For the pickled fish platter

Olive oil
1 onion, peeled and sliced
3 cm ginger, peeled and grated
1 garlic clove, peeled and crushed
2 bay leaves
2 tsp curry powder
1 tsp turmeric
½ tsp allspice
½ tsp coriander seeds
½ tsp cumin seeds
1½ cups white vinegar
½ cup sugar
Flour, to dust
Salt and black pepper
500g white fish fillets

To serve

1 amasi cheese ball
Baby corn
Baby marrows

METHOD

For the corn paté
1. Melt 2 tbsp butter and fry the mielie kernels, onion, thyme and garlic until golden. Add the brandy and reduce for 10–15 minutes.
2. Add the remaining butter. Use a blender to mix to a smooth paste.
3. Refrigerate the pâté for 1 hour, until completely set.

For the pickled fish platter
1. Sterilise a large glass container big enough to fit the pickled fish.
2. Heat a little oil in a pot and fry the onion until translucent. Add the ginger, garlic, bay leaves and spices. Fry for a few minutes, until fragrant.
3. Add the vinegar and sugar. Stir until sugar has dissolved. Simmer for 20 minutes.
4. Season the flour. Dust the fish with it, patting off any excess.
5. Heat some oil in a pan and fry the fish until golden but still succulent inside, about 3 minutes per side.
6. Place a layer of fish at the bottom of the glass container. Pour over the sauce until the fish is just covered. Continue layering until fish and sauce are finished.
7. Allow to cool, then refrigerate until ready to serve.

To serve
1. Serve the pickled fish and corn pâté with amasi cheese, baby corn and baby marrows.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Speaking of seafood favourites, our smoked snoek pâté makes a tasty addition to your nosh boards!

Pickled fish

SERVES 6 // COOKING TIME 40 min

INGREDIENTS

Olive oil
4 onions, sliced into rings
3 garlic cloves, crushed
1 tbsp grated ginger
5 tsp mild curry powder
2 tsp turmeric
1 tsp allspice
1 tsp cumin
1 tsp coriander seeds
5 bay leaves
1L white vinegar
300g sugar
Flour, to dust
2kg hake fillets, cut into portions

METHOD

1. Heat oil and fry onions until soft. Add garlic, ginger and spices, and fry for 2 minutes.
2. Add vinegar and sugar, and stir until dissolved. Simmer for 20 minutes.
3. Season flour with salt and pepper, and dust the fish in it. Pat off any excess flour.
4. Heat oil and shallow-fry fish until golden, 2–3 minutes per side.
5. Place a layer of fish in a deep sterilised glass container. Ladle sauce over it. Layer fish and sauce until finished. Allow to cool to room temperature, then refrigerate until ready to serve.

TIP: For the best results, allow the fish to pickle for 3 days to combine all the flavours.

The post The Best Fish To Use For Pickled Fish appeared first on MyKitchen.

If you’re single and don’t have any specific plans for Valentine’s Day with someone special, invite some of your other singletons over for a night of decadent food, copious amounts of wine and barrels of laughter! These meals are great for sharing, easy to prepare and oh-so delicious   

Tomato galette  

Serves 5 • Total Time 45 Min   

Ingredients
For the crust
1 ½ cups cake flour
pinch of salt
1 cup parmesan or mature cheddar, grated
1/3 cup butter, cubed
3 eggs, whisked

For the filling
1 tub cream cheese
1 tbsp fresh thyme
1 lemon, zested
salt and freshly ground black pepper
4 salad tomatoes, sliced
1 punnet exotic tomatoes, halved
1 punnet heirloom tomatoes (optional)
handful fresh herbs, chopped (we used basil and thyme)

Method
For the crust
1. In a large bowl, combine the flour, salt and cheese.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix 2 of the eggs into the flour mixture until a dough is formed.
4. Roll out the dough on a floured surface into a large circle about 3–5cm thick.
5. Place the pastry on a lined and greased baking tray.
6. Preheat oven to 180°C.

For the filling
1. Combine the cream cheese, thyme and lemon zest. Season generously.
2. Spread the mixture onto the pastry. Leave a 10cm border.
3. Arrange the tomatoes on top of the cheese and scatter with fresh herbs.
4. Fold the edges of the pastry over the cheese and brush the crust with the remaining egg.  Chill until the pastry is firm.

5. Bake for about 20–25 minutes or until golden and pastry has cooked through.
5. Slice and serve immediately.

Top Tip: In a rush? Simply use store-bought shortcrust pastry 

Avocado crema  

Serves 7 • Total Time 10 Min  

Ingredients
2 avocados, peeled and pitted
2 tbsp sour cream or yoghurt
½ tub cream cheese
1 clove garlic, chopped
3 tbsp fresh coriander, chopped
1 lime, zested and juiced
1 red chilli, deseeded and chopped (optional)
salt and freshly ground black pepper

Method
1. In a blender, blitz the avocado, sour cream or yoghurt, cream cheese, garlic, coriander, lime zest, lime juice and chilli.
2. Season to taste.
3. Serve with toasted pita or naan bread.

Beetroot hummus  

Serves 7 • Total Time 10 Min  

Ingredients
1 jar cooked beetroot, drained 
1 can chickpeas, rinsed and drained
3 cloves garlic, chopped
1 lemon, zested and juiced
¼ cup olive oil
salt and freshly ground black pepper

Method
1. Blitz the beetroot, chickpeas, garlic, lemon and olive oil together until smooth. Season to taste.
2. Serve with toasted naan bread.  

Crispy chicken tacos with beer cheese sauce  

Serves 5 • Total Time 30 Min

For the chicken
4 chicken breast fillets, sliced into strips
salt and freshly ground black pepper
1 tbsp smoked or regular paprika
2 tbsp fresh coriander, chopped
1 cup flour
2 eggs, whisked
2 cups breadcrumbs
olive oil for drizzling

For the sauce
2 tbsp butter
1 tbsp flour
½ cup light beer
1 cup cream
1 tsp dijon or wholegrain mustard
1 cup cheddar cheese, grated
1 tbsp fresh parsley, chopped
chilli flakes pinch

To serve
5 flour tortillas, charred
¼ red cabbage, shredded
¼ cucumber, sliced
4-5 radish, sliced    

Method
For the chicken
1. Preheat oven to 180°C.
2. Place the chicken into a large bowl, season well and add the paprika and coriander. Toss to combine.
3. Dip the chicken strips into the flour, eggs and breadcrumbs respectively.
4. Arrange the chicken on a lined baking tray and drizzle with oil.
5. Bake for about 12–15 minutes or until golden and cooked through.

Top Tip: For a crispier version of chicken, deep fry in hot oil until golden and drain on kitchen paper. 
Combine Line Zest, pink peppercorns and flaked sea salt for a fragrant seasoning and season chicken.  

For the sauce
1. In a saucepan, melt the butter and stir through the flour.
2. Add the beer and simmer gently while whisking for 3-5 minutes.
3. Add the cream and mustard and cook for about 5 minutes.
4. Stir through the cheese, parsley and chilli flakes. Season well.
5. Assemble the tacos by filling tortillas with red cabbage, cucumber and radish. Top with the chicken and pour over the beer cheese sauce.

Top Tip: Omit the beer for a booze-free cheese sauce.   

Loaded fries  

Ingredients
1kg frozen skinny fries
½ cup beer cheese sauce
1 packet crispy streaky bacon
3 jalapeños, sliced
fresh coriander for serving

Method
1. Preheat oven to 200°C.
2. Arrange the fries in a single layer on a greased and lined baking tray.
3. Bake for 12–15 minutes, tossing through at least twice to cook evenly.
4. Place the cooked fries on a platter and pour over the beer cheese sauce.
5. Top with the bacon, jalapeño and fresh coriander.
6. Serve hot.

Top Tip: Omit the bacon and top with shredded chicken or beef if you prefer.  

Words by Chad January
Photography: Zhann Solomons  

The post Easy-To-Prepare Meals For Singletons & Small Friend-Groups appeared first on MyKitchen.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

SERVES 1 // COOK TIME 60 min

INGREDIENTS
375 ml sushi rice
Pinch salt
3 tbsp rice vinegar
4 tsp sugar
2 sheets nori
2 avocados, peeled and thinly sliced
500g salmon, thinly sliced
125 ml soy sauce
60 ml peeled, grated ginger
Wasabi paste, to serve

METHOD
1. Rinse the rice 2 or 3 times, until water runs clear. Place in a pot with 560 ml water and the salt. Bring to the boil, uncovered, then reduce to the lowest heat and cover. Simmer for 15 minutes, then remove from heat and steam, covered, for 10 minutes.
2. Place vinegar and sugar in a pot over medium heat. Stir to dissolve the sugar, then remove from the heat and allow to cool.
3. Place the warm, cooked rice in a shallow dish and pour the vinegar mixture over it. Using a spatula mix the vinegar into the rice, using a slicing motion. Allow the rice to cool, but don’t refrigerate, or it will become too sticky to work with.
4. Line the base of a 22 cm cake tin with baking paper. Cut 2 sheets of nori to the same size as the tin.
5. Place 1 sheet in the tin. Spread ½ the cooked rice in a layer over the nori, arrange ½ the avo over it, then ½ the salmon on top. Repeat the 4 layers. Cover with cling film and refrigerate.
6. Mix soy sauce and ginger to make a dipping sauce.
7. Turn the sushi cake out on to a platter. Serve with the dipping sauce and wasabi paste.

Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.

The post Avo sushi cake appeared first on MyKitchen.

If you’re looking for a super tasty, nutrient dense lunch, we got you covered with these turkey club sandwiches and pawpaw achar!

SERVES  4 // COOK TIME 30 mins, plus cooling time

INGREDIENTS
For the pawpaw achar
100 ml vegetable oil, plus extra to fry
2 onions, peeled and diced
2 cloves garlic, peeled and chopped
2 carrots, peeled and grated
3 red chillies, chopped
3 tbsp masala
1 tsp yellow mustard seeds
1 tbsp sugar
Zest of 1 lemon
1 tbsp salt
1 pawpaw, peeled and sliced
For the sandwiches
12 slices wholewheat bread, toasted
½ cup mayonnaise
12 slices deli turkey
300g baby spinach
2 avocados, peeled and sliced
2 Roma tomatoes, sliced
½ cup bean sprouts
Salt and black pepper

METHOD
For the pawpaw achar
1. Heat a little oil in a pan and fry the onions and garlic for a few minutes. Add the carrots, chillies, spices and sugar. Cook for a further 5 minutes.
2. Remove from the heat and add lemon zest, salt and oil.
3. Place pawpaw in a sterilised jar and pour in the vegetables. Leave to cool before securing the lid and storing in the fridge.
For the sandwiches
1. Spread mayo on 4 slices of toast. Add 3 slices of turkey and 2 tbsp pawpaw achar to each one. Top with another slice of toast.
2. Layer baby spinach, avo and tomato. Sprinkle with sprouts and season. Lastly, place a third slice of toast on top and secure with a cocktail skewer.
3. Serve with remaining achar.

You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.

The post Turkey club sandwiches with pawpaw achar appeared first on MyKitchen.