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.

This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

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Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

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You shouldn’t have to spend hours cooking or rush to throw together your weekday lunches – be sorted in 10 minutes with this tortilla chip dipping bowl.

SERVES 1 // COOKING TIME 10 min

INGREDIENTS
For the tortilla chip dipping bowl
½ red pepper, diced
¼ onion, diced
1 tbsp chopped coriander
1–2 tsp apple-cider vinegar
¼ cup cooked black beans
¼ tbsp vegetable oil
Salt and black pepper
⅓  cup avocado hummus
1 cup tortilla chips
For the quick salsa
Baby tomatoes, diced
Olives, diced
2 tsp apple-cider vinegar
1 tsp chilli flakes
Salt and pepper

METHOD
For the tortilla chip dipping bowl
1. Mix the red pepper, onion, coriander, apple-cider vinegar and ½ tsp salt.
2. In a separate bowl, mix the beans, oil and seasoning.
For the quick salsa
1. Combine the baby tomatoes and olives with the apple-cider vinegar and chilli flakes.
2. Season with salt and pepper and serve with the tortilla chip dipping bowl.

Recipe & styling: Jana Du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Find even more weekday lunch options here!

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Instead of reaching for the chips and sweets, spoil your little ones (and yourself) with a mix of fresh fruit and these fun, sweet dips.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
Fresh fruit of your choice
For the vanilla-yoghurt dip
1 cup milk
1 cup plain yoghurt
1 sachet vanilla pudding
¼ cup chocolate chips
For the creamy nut-butter dip
1 cup plain cream cheese
½ cup nut butter
¼ cup honey
For the cookie-dough dip
300 ml milk
1 cup plain cream cheese
1 sachet vanilla pudding
¼ cup chocolate chips

METHOD
Serve the fruit with these dips:
For the vanilla-yoghurt dip
1. Mix together the milk and yoghurt. Add the pudding and whisk until smooth.
2. Fold in the chocolate chips.
For the creamy nut-butter dip
1. Whisk together all ingredients.
For the cookie-dough dip
1. Whisk together milk, cream cheese and pudding.
2. Fold in the chocolate chips.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset // HMimages.co.za

Little ones still not 100% convinced? They won’t be able to resist these emoji-inspired fruit snacks!

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The perfect dip to prep for summer, this coriander and mint chutney will bring a fresh new flavour to your dishes like never before!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
1 cup coriander
1 cup mint
7 green chillies, chopped (or to taste)
1 onion, peeled and chopped
1 garlic clove, peeled and grated
3 tbsp sugar
2 tbsp grated ginger
½ tsp ground cumin, toasted
½ tsp salt
¼ cup vegetable oil
¼ cup fresh curry leaves

METHOD
1. Place all the ingredients, except the oil and curry leaves, in a blender.
2. Pulse until the mixture is smooth.
3. Heat the oil in a pan and fry the curry leaves until crispy.
4. Serve alongside the chutney.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Love chutney? Make these sweet-potato samoosas with date chutney.

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