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Avocado's are a favorite South African fruit and are often used in starters and salads.

Recipes ont his page: Avocado Ritz , Stuffed Avocado , Avocado Salsa

Avocado Ritz

This dish is quick to prepare and is always well received when the weather is hot.


3 ripe avocado's
300g of shrimps, well drained
Seafood sauce
Juice of 1 small lemon
Cayenne pepper
Iceberg Lettuce Leaves
Chopped parsley

How to prepare it

Cut the avocado's in half and remove the stones.
Dip the edges in lemon juice. Season with salt and Cayenne pepper.

Place avocado's on a bed of lettuce leaves.

Fill with shrimps and spoon seafood sauce on the top of each one.

Garnish with parsley and serve immediately.


4 Avocados
2 Tablespoons lemon juice
A few drops of Tabasco
3 Heaped tablespoons fromage frais
Sea salt, freshly ground black pepper
50 ml Double cream

2 Tablespoons extra virgin olive oil
½ Teaspoon cumin seeds, crushed
½ Teaspoon coriander seeds, crushed
2 Teaspoons balsamic vinegar

Halve and scoop out the flesh from two of the avocados.  Place this in a liquidiser with the lemon juice, Tabasco, fromage frais and seasoning, reduce to a puree and then pass through a sieve.  Whip the cream and fold into mouse.

Halve the two remaining avocados and remove the stone and fill generously with the mousse.  Heat the olive oil in a small frying pan and add the seeds, they will sizzle and turn crisp almost immediately, add the balsamic vinegar which will splutter, spoon the hot oil over the avocados and serve straightaway.


350 g Mushrooms, Sliced
2 Gloves garlic
50 g Butter
1 Large avocado

½ Cup cream
1 Teaspoon tomato paste
2 Teaspoons lemon juice
1 Teaspoon tamari or soy sauce
½ Teaspoon tarragon
4 Drops Tabasco sauce
½ Teaspoon sweet paprika
Freshly ground pepper

Heat ingredients in saucepan until fairly hot.  DO NOT BOIL. Cool slightly before serving.  If a thicker sauce is desired, it can be thickened wit a little arrowroot or corn flour.

Sauté mushrooms and garlic in butter until mushrooms are just tender but not mushy. Spoon into centre of avocado halves and top with cocktail sauce.


A Mexican adventure of avocados combined with the fusion of red onion and coriander.

Serves: 2
Preparation Time: ±15 minutes
Total Time: ±15 minutes

2 Large avocados
10 ml Lime juice
1 Tomato
1 Red pepper
5 ml Ground coriander
5 ml Ground cumin
60 ml Fresh coriander
1 Red onion
30 ml Olive oil
±3 Drops Tabasco

Cut avos in half, remove pips and peel.
Cut avo into chunky squares and toss with lime juice.
Cut tomato and red pepper in half, remove seeds and finely chop.
Finely slice red onion.
Place ground coriander and cumin in frying pan and fry for ± 30 seconds. Allow to cool and add to avo mixture.
Mix together all of the above ingredients, add olive oil and Tabasco to taste.