Recipes / 26 June, 2017 / My Baba
We’re avo-crazy at My Baba, and it only takes one quick glance of platforms such as Pinterest and Instagram to see that everyone else is too! For those of you who aren’t too keen on the old green guac fruit, here are a few recipes that may mask its typical flavour, and for those of you who love avocado, why not try something new?
Mago Avocado Pasta
2-3 mango (medium sized, diced into bite size pieces)
2-3 avocado (medium-large, diced into bite size pieces)
1-2 celery (stalk, diced into small pieces)
25g pine nuts (toasted)
230g pasta (penne or farfalle)
Cilantro Lime Dressing
100g cilantro (fresh leaves, more for garnish)
50g Jalapeno (seeds scraped off or skip if you don’t like spice)
3 limes (squeezed for juice)
1tsp dried oregano
25ml cup olive oil
1/2 tsp salt and black pepper
Bring pot of water to rolling boil, season with salt and pepper and cook pasta until al-dente (10-12 minutes).
While the pasta is cooking, in a food processor, combine all cilantro lime dressing ingredients and pulse to a well blended dressing. Transfer to a bowl and set aside.
Once pasta has cooked, run it through cold water, drain well, transfer it to a wife salad bowl, ass half of the cilantro lime dressing, toss well and set aside to cool completely.
Add diced avocado, mango, celery, the rest of the dressing, fresh chopped cilantro, and toss well.
Top with toasted pine nuts, serve immediately.
2 ripe avocados (ripe but not over mushy)
1 can (400ml) coconut milk
Juice and zest of 1 lime
25g honey or maple syrup or your sweetener of choice
Remove the flesh from the avocado and place in a blender with all the other ingredients; blend until smooth. Taste and adjust sweetness to suit. I found it it tasted sweeter the next day so don’t over sweeten.
Churn in an ice cream maker as per your machines instructions. Add to a freezer proof dish and sprinkle with the lime zest. Serve as a soft serve or freeze until you are ready to use.
4 corn tortillas
100g frozen peas, thawed
4 tilapia fillets
1 tsp. no-salt blackening seasoning
100g corn kernels
1/4 Red Onion, finely chopped
1 tbsp. lime juice
25g cilantro, chopped
Heat oven to 425 degrees F. Bake the tortillas until crisp.
Season the tilapia with the no-salt blackening seasoning, place on a foil-lined making sheet and roast until opaque throughout, about 10 minutes.
Meanwhile, in a medium bowl, mash together the avocado, peas and ¼ tsp each salt and pepper. Spread onto tortillas. In a second bowl, combine the corn, onion, lime juice and cilantro.
Flake the fish on top of the avocado mixture, then top with the corn relish.
100g (3 1/2oz) dark chocolate
4 tbsp maple syrup
2 tsp vanilla bean paste or extract
5 tbsp almond milk or coconut milk drink
2 1/2 tbsp cocoa, sieved
2 large ripe avocados, flesh scooped out
Set aside 25g (1oz) chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, 1â„4 tsp fine salt and the cocoa until smooth.
In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between”¨ 6 small serving glasses. Chill for at least 3 hours, or for up to 12 hours.
To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.
2 jalapeÃ±os (seeded for less heat, if desired)
1 clove garlic
½ medium white onion
1 can black beans
2 tbsp. fresh lime juice
1 tbsp. olive oil
½ c. fresh cilantro
In a large bowl, combine the jalapeÃ±os, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the beans, scallions, lime juice, and oil and toss to combine. Fold in the avocado and cilantro.
2 large ripe avocados, or 3 small/medium sized
14 oz canned coconut milk, full fat
3 Tbsp honey, or agave syrup
8 oz dark chocolate (I used 70%), chopped
50g coconut oil
35g candied pecans, chopped (optional)
In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.
Pour mixture into ice lolly moulds until almost full. Place a layer of foil over the ice lolly mould, followed by the ice lolly mould over. Insert wooden sticks into the mould.
Place filled moulds in the freezer for at least 3 hours, or until the ice lollies are solid.
Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.
Un-mould frozen ice lollies. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over ice lollies. Enjoy immediately, or store in the freezer until ready to serve.
6 pieces super thin slices of french bread
olive oil as needed
freshly squeeze lemon juice
Kosher salt and freshly cracked black pepper to taste
2 tablespoons goat cheese
micro greens as needed
Arrange the thin slices of french bread on a baking sheet and drizzle with olive oil.
Toast the bread until the bread is just golden brown.
Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
Slater the mashed avocado on top of the toast, followed by the crumbled goat cheese and garnish with the micro greens.
1 ripe avocado, mashed
75g dark chocolate, melted
½ tsp. vanilla extract
¼ tsp. cinnamon
Melt dark chocolate in a microwave-safe bowl.
In a separate bowl, mash avocado. When chocolate is smooth, pour into mashed avocado and stir together. Add in vanilla and cinnamon.
When combined and clump-free, place in the fridge for about a half hour. When cooled and hardened, scoop into 10-12 balls and roll until smooth.
Roll each ball in cocoa powder and serve. Place any remaining truffles in air tight container.