Recipes

1. Finely dice the shallot. Finely chop the capers and dill.
2. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into tiny cubes.
3. Mix the crème fraîche with the shallot, capers, dill and lime juice. Stir in the avocado. Season the avocado tartare with salt and pepper.
4. For the poached egg yolks, bring a saucepan with plenty of water to a gentle boil. Use a spoon to carefully slide the egg yolks into the pan. Poach the egg yolks for 2-3 minutes or until done to taste.
5. Divide the avocado tartare over 4 plates. Use a cooking ring for an extra-neat presentation. Place a poached egg yolk on top of each tartare. Garnish with cress or dill sprigs. Sprinkle with sea salt to taste.

Recipe Tips

• Also add the zest of the lime to the avocado tartare.
• Use smoked salmon or a spoonful of small shrimps instead of the poached egg yolk.

2 avocados

1 shallot

2 tsp capers

3 sprigs of dill

3 tablespoons crème fraîche

1 tbsp lime juice

4 egg yolks

Cress or dill to garnish

Sea salt to taste

1. Put the paprika and seasoning in a bowl, massage a little avocado oil onto the chicken breasts and evenly coat them in the spice mix. Place on an oiled baking tray and bake in the oven at 180C/160C fan for 18-20 minutes. When cooked, leave to cool, then slice ready to serve.
2. Once you’ve grated your sweet potato squeeze out any excess liquid, place in a bowl and season generously. Add the flour, sweetcorn, chives, egg and chilli flakes and combine well. The mixture should start to bind, if not add another tablespoon of flour. Shape into 8 corn cakes.
3. Heat some avocado oil in a pan and fry your cakes in batches – the cakes will need about 3-4 minutes on each side. If you intend to eat straight away, keep the cakes warm in a low-temperature oven, alternatively reheat in a pan or enjoy them cold.
4. To make the dressing, scoop the avocado into the bowl of a hand blender, add the yogurt, lemon or lime juice, spring onion and a generous pinch of mustard powder – blitz to a creamy consistency – add a splash of milk if necessary.
5. Combine the salsa ingredients, mixing well.
6. Serve the chicken and corn cakes with a mixed salad, salsa and a generous serving of avocado dressing.

2 chicken breast fillets
2 tsp paprika
Salt and pepper
Avocado oil

Corn Cakes:
450g sweet potato (peeled and grated)
100g plain flour
85g sweetcorn kernels (frozen or canned)
Chives (chopped)
1 medium egg
1 tsp chilli flakes
Avocado oil for frying

Dressing:
1 small avocado
120g Greek yoghurt
1 tbsp lemon/lime juice
1 spring onion (chopped)
Pinch mustard powder
Splash of milk

Salsa:
200g pineapple (cut into small chunks)
½ avocado (diced)
1 kiwi (diced)
2 spring onions (chopped)
½ small red chilli(chopped)
Fresh coriander leaves
1 tbsp lemon/lime juice

Salad:
Mixed leaves
Cucumber
½ Avocado
Radishes
Fresh herbs

1. Preheat the oven to 220ºC. Place the pizza bases on the baking tray. Spread the pizza sauce over the bases. Tear or slice the mozzarella. Top the pizza with the mozzarella and sprinkle with salt and pepper to taste.
2. In the preheated oven bake the pizzas for 8-10 minutes until golden brown and done.
3. Halve the avocados, remove the pits and peel off the skin. Cut the avocado into slices.
4. Place the pizzas on two plates. Divide the slices of avocado over the pizza and sprinkle the rocket over the top.

Recipe Tip

• Pour a little avocado oil over the pizzas.`

2 avocados

2 pizza bases (store-bought)

150 g pizza sauce

2 mozzarella balls (125 g each)

25 g rocket

Prepare the Pancake Batter:

1. Blend the avocado, milk, egg, coconut oil, and vanilla extract until smooth.
2. Combine the flour, baking powder, and salt in a mixing bowl. Add the blended avocado mixture to the dry ingredients and whisk until you get a smooth batter.

Cook the Pancakes

1. Heat a pan or griddle over medium heat and lightly grease it with coconut oil.
2. Pour small amounts of batter into the pan to form pancakes. Cook for 2–3 minutes on each side until golden brown.

Make the Butternut Cream:

1. Blend the cooked butternut squash with petit-suisse, garlic, salt, and paprika until smooth.

Assemble the Dish:

1. Plate the pancakes and top them with a dollop of butternut cream.
2. Garnish with pumpkin seeds, a soft-boiled egg, and optional avocado slices for extra flavour and texture.

In collaboration with @croquelalife

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For the Pancakes:
1 ripe avocado (flesh only)
120 g flour
1 tsp baking powder/
½ tsp salt
160 ml milk (or oat/almond milk for a dairy-free option)
1 egg
1 tbsp coconut oil (plus extra for cooking)
½ tsp vanilla extract

For the Butternut Cream:
¼ cooked butternut squash
1 garlic clove
1 petit-suisse (or plant-based yogurt)
Salt
Paprika

Toppings:
Pumpkin seeds
1 soft-boiled egg (cooked for 5 minutes)

1. Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.
2. Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.
3. Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.
4. Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the preheated oven for about 45 minutes or until golden brown.
5. Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices.

Recipe Tip

• Top with raspberries or other berries.

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75 g unsalted butter, at room temperature

200 g sugar

2 lemons

1 ripe avocado

4 eggs

200 g flour

1 tsp baking powder

1. Mix the sugar, egg yolks and vanilla in a bowl.
2. Bring cream to the boil in a saucepan.
3. Pour the cream into the mixed egg yolks and let it cook slowly.
4. Remove and chill in a cool place.
5. Once the custard is cold, blend with the avocado and place in an ice cream maker or the freezer.

500g cream

1 vanilla pod

100g sugar

120g egg yolk

3 ripe avocados

1. Preheat the oven to 175C (conventional, not fan-assisted temp). Line a large, flat tray with parchment paper.
2. Add 160g of avocado flesh to a large bowl and mash very well with a whisk, then mix together until as smooth as possible (some small lumps are fine).
3. Add all the remaining ingredients (except the chocolate) and whisk together, then switch to a spatula and fold until everything is well incorporated. Fold in three-quarters of the chopped chocolate.
4. Spoon the mixture onto the lined tray to create 10 cookies (approx 70g mixture per cookie). Ensure they’re spaced apart- if your tray is too small, you may need to bake in batches. Use the back of a spoon to gently spread each portion into 8cm-wide circles. This dough doesn’t spread much during baking, so shape them as you’d like them to look once baked.
5. Place the remaining chocolate chunks on top of each cookie. Sprinkle a little brown sugar and drizzle with a little maple syrup.
6. Bake for 30 mins, until golden-brown and crisp around the edges.
7. Remove from the oven, sprinkle with flaked salt and rest for at least 1 hour before serving. This is important! They’ll still be quite soft when they come out so don’t try moving them off the tray. They’ll set as they cool.

In collaboration with @ixta.belfrage

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160 g ripe and soft avocado flesh (about 1½ small avocados)

150 g ground almonds

140 g soft light brown sugar

Zest of 3 tangerines

3 tbsp maple syrup

2 tbsp olive oil

1 tbsp cornflour

2 tsp ground coffee

1 tsp vanilla bean paste

¾ tsp ground cinnamon

½ tsp baking powder

¼ tsp fine sea salt

200g roughly chopped dark chocolate

Flaked sea salt, to serve

1. Mix all the ingredients for the chimichurri together in a small bowl and combine well. Season to taste. Add more spice, garlic or herbs to your liking.
2. Cook the steak to your liking. Cut the grilled steak in thin slices and season to taste. Serve on a plate (or as seen on the photo directly in the pan), with the fresh chimichurri and some extra sprigs of coriander.
3. This steak can also be served as a main course with a fresh green salad, French fries or grilled vegetables.

For the chimichurri:
1 avocado, pit and skin removed, cut into small cubes
4 tbsp. red wine vinegar
10 tbsp. extra-virgin olive oil
2 gloves of garlic, grated
1 handful of fresh mint, chopped
1 handful of fresh coriander, chopped
1 handful of fresh parsley, chopped
½ red chilli pepper, finely chopped
1 tbsp. dried Italian herbs (must include oregano)
Sea salt and pepper

For the grilled steak:
±500g premium steak
Sea salt and pepper

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1. Halve the avocados, remove the pit, and peel off the skin. Slice the avocado. Cut the onion into rings and the chicken breast into pieces. Coarsely chop the parsley.
2. Spread 4 tortillas with the salsa. Top them with the avocado, onion, chicken, and beans.
3. Sprinkle with the cheese and season with salt and pepper to taste. Cover with the other 4 tortillas and press firmly.
4. Cook the tortillas in a dry frying pan for 3-4 minutes, until the cheese has melted.
5. Cut the quesadillas into wedges and serve with extra salsa for dipping.

Recipe Tip

• Use strips of steak or grilled vegetables instead of the chicken breast.

2 avocados

1 red onion

200g cooked chicken breast

4 sprigs of flat parsley

8 wheat tortillas

3 tbsp tomato salsa + extra for serving

125 g black beans, drained from a can

125 g grated (cheddar) cheese

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1. Mix the crushed biscuits with the melted butter. Press this mixture into the bottom of a baking tray to form the base and refrigerate for 15 minutes.
2. In a blender, add the avocados, lime juice, and condensed milk until you have a smooth consistent paste.
3. Pour the mixture over the biscuit base and refrigerate for at least 2 hours.
4. Decorate with lime zest and serve cold.

In collaboration with @laura.eles

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2 ripe avocados

½ cup of lime juice

½ of condensed milk

200 g of crushed biscuits

200 g of melted butter

Lime zest

1. Cut up your tasty salmon into cubes, marinate them for 15 mins in the juice of 2 zesty limes, then add the creamy mayo and soy sauce. Set aside.
2. Fry your tortillas in a neutral oil and set aside.
3. Cut up your ripe avocado and place it on the crunchy tortillas.
4. Add the salmon mixture on top and sprinkle over coriander, spring onion and sesame seeds.

In collaboration with @brunchingblondie

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2 avocados

2 salmon fillets

4 small tortillas

1 tbsp spicy mayo (substitute with a vegan/dairy-free version if needed!)

2 tbsp soy sauce

2 limes

Coriander

Spring onion and sesame seeds to garnish

1. Preheat the oven to 200°C. Cook the quinoa according to the package instructions.
2. Finely chop the onion and garlic. Dice the tomatoes. Chop the herbs as well.
3. Halve the avocado, remove the pit, and peel off the skin. Dice the avocado.
4. Heat the oil in a large frying pan. Sauté the onion and garlic for 1 minute. Add the cumin and tomatoes, and cook for another minute.
5. Stir in the quinoa, avocado, and herbs. Season with lime juice, salt, and pepper.
6. Cut the tops off the bell peppers and remove the seeds. Place them in the ovenproof dish and fill them with the quinoa-avocado mixture. Put the tops back on the bell peppers.
7. Bake the bell peppers in the preheated oven for 20-25 minutes until tender.

Recipe Tip
Add 150g of diced feta to the quinoa filling.

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200g quinoa

1 red onion

2 cloves of garlic

2 tomatoes

1 bunch of fresh herbs, e.g., flat parsley or coriander (25 g)

1 avocado

2 tbsp avocado oil or olive oil

1 tsp ground cumin

1 lime

4 red bell peppers