Recipe development and testing: Heleen Meyer, Ashleigh Badham-Thornhill and Hesmarie Visagie Styling: Heleen Meyer
www.heleenmeyer.co.za Photography: Neville Lockhart
Graphic design and layout: Natascha Mostert
Printed by Trident Press Printing Cover printed onto 150 g Cyclus Print 100% Recycled Printed onto 113 gsm Matt Art January 2016 Westfalia Fruit Products: Candice Cooper All farm photographs were taken on location at the Westfalia Estate in Tzaneen Copyright ÂŠ Westfalia Fruit Products
The Westfalia heritage Full of the good stuff Know your avo Tips to handle avos A burst of Westfalia Avocado Oil A dollop of Westfalia Guacamole Add it to an avo Recipes
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The Westfalia heritage
Westfalia Fruit Products forms part of Hans Merensky Holdings and is one of the single largest avocado producers in the world. We follow an environmentally and socially responsible philosophy in keeping with the way the founder, Dr Hans Merensky (1871-1952) established the company’s roots many years ago. To him sustainability, conservation and heritage were core values.
Today the Westfalia farms still maintain the focus of operating sustainably and being an integrated company – not only in terms of farming practises, but also in the welfare and education of our staff. The Westfalia Estate in Tzaneen has a Wellness Centre for employees and a Day Care Centre for their children. We encourage community development and education through our Resource Centre and various projects. Westfalia is known as the avo experts. Our dedication to produce a variety of cultivars has extended the local avo season to twelve months of the year. Through extensive research, we are able to produce new avocado cultivars that thrive in different regions and climates. This allows us to supply the local market with perfect fruit all year round. We use the same fruit to produce our well-known ranges of Westfalia Avocado Oil and Guacamole. The rich heritage of Westfalia was the inspiration to include recipes from the culinary culture of South Africa in this booklet. We want to encourage everyone to add a healthy avo, spoonful of guacamole or a good glug of avocado oil to much-loved favourites and exciting, new ideas – soon to be your family's everyday favourites.
Did you know?â€ƒ An avo doesnâ€™t ripen on the tree. The fruit is picked when mature, but not yet ripe, and only starts to ripen a few days later.
Full of the good stuff ‘Superfood’ is becoming a popular word and refers to a food that is rich in nutrients and particularly beneficial to your health. Avocados are the perfect example of this. They are high in antioxidants, vitamins and minerals, like vitamin C and potassium, and healthy monounsaturated fats. Previously avos were considered too high in fat, but now we know that they are packed with ‘the good stuff’, naturally cholesterol free and low in sodium. The highquality fat content is important for a healthy brain, to aid metabolic processes and excellent for hair, skin and nails. Today it is recommended to enjoy half an avo a day. The high-fibre and healthy fat content makes it ideal to add to almost any meal, keeping you fuller for longer. Including avocados also reduces the glycaemic index (GI) of a meal to help keep your blood sugar levels stable. Avos are therefore a good source of energy and perfect when you want to enjoy a low GI meal to get you through the day, without nibbling on unhealthy snacks too often.
Know your avo There are many different avo varieties available throughout the year and once ripe, these can be broadly divided into two main groups: green skin and dark skin avocados. A typical example of a green skin avo is Fuerte, with a rich and creamy flesh and buttery flavour. It is pear-shaped with a thin, almost smooth, waxy green skin, soft enough to peel away when ripe. The Hass varieties – Hass, Gem®, Carmen®-Hass, and Lamb Hass are typical examples of dark skin avocados. The easiest way to identify these, is a thick, rough, blackish-purple skin and egg shape.
Did you know? Green skin avos feel soft when ripe, whereas the thicker skin of a dark skin avo, changes colour when ripe.
Tips to handle avos • One of the best ways to tell if an avo is ripe, is to gently pull at the short fruit stalk. If it comes off easily – the avo is ripe. • Never squeeze or press a ripe avo as this may cause bruising. Rather hold it in the palm of your hand and gently squeeze to feel if it is ripe.
• Do not store unripe or ripe avocados at temperatures lower than 3-5 °C (normal temperature of a household fridge) for too long as it can cause deterioration. Avoid moving avos in and out of the fridge, as they can deteriorate faster.
• To cut open an avo use a sharp vegetable knife and cut from the top to the base and back to the top around the pip. Make sure that the knife cuts right through to the pip. Twist the two halves • Staggering the ripening of a box or bag of avos in opposite directions. Carefully hit the prevents them from all being ripe at the same blade of knife into the pip with a firm time. Keep most of them in the fridge and wrist and twist to loosen the pip. Now hit take out 2-3 at a time – these will ripen the blade of the knife over the edge of a over the next few days. bin to remove the pip from the blade. Do not remove the pip from the blade with your hand. The flesh can be cut to your preference or scooped out with a spoon To trigger ripening, keep avos at room – this works particularly well with a dark temperature or slightly higher for a day or two. skin avo. To speed this up, store avos in a brown paper bag with a few bananas for a day or two, but not too long.
A burst of Westfalia Avocado Oil The popularity of avocado oil has grown substantially over the past few years. Westfalia’s delicious range of avocado oils are healthy, versatile and a perfect substitute for any other cooking oil. It is suitable to use for a range of cooking methods and other uses from frying, roasting and braaing to drizzling, dipping and even baking. The Plain Avocado Oil has a wonderful neutral flavour, without the taste of a fresh avo as some may think. The oils work equally well in a stir-fry or salad dressing, added to a marinade or poured over green veggies (like green beans, broccoli or spinach) and any meat, fish, chicken and seafood dishes. Try it over hot pasta, roasted butternut and brinjal, risotto or even when making homemade popcorn or pancakes. Drizzle over soups or stews as a great accompaniment. Another benefit is the high smoke-point of the oil (up to 250 ˚C). This means that, even when heated, the health structure of the oil remains intact. With the stamp of approval from the Heart and Stroke Foundation of South Africa, you can be sure that it is one of the healthiest oils on the market. Westfalia avocado oils are certified Halaal and Kosher, suitable for vegetarians, and available in a variety of flavours. The flavours include Plain, Garlic, Lemon, Chilli, Basil, Herb and Butter.
Top tip: Store avocado oil away from direct sunlight and in a cool place, but not the fridge. This way it can last for 3-4 months once opened and up to 2 years unopened.
A dollop of Westfalia Guacamole Guacamole is a well-known condiment for various meals. Westfalia makes food preparation convenient with a range of ready-to-eat Avocado Guacamole in four flavours â€“ Plain, Spicy, Sweet Chilli Salsa and Biltong Flavoured. Enjoy it as a dip, add it on a wrap or spoon on a burger or a pizza.
Itâ€™s delicious as a quick meal on a slice of warm toast or dolloped onto a baked potato or anywhere you would have fresh avocado. Westfalia Guacamole is suitable for vegetarians and certified Halaal and Kosher.
Top tip: Choose your favourite guacamole in our range to complement any recipe in this booklet.
Add it to an avo Avocados have a naturally creamy texture, making it one of the most versatile ingredients. It is equally delicious on its own or as part of any meal – whether it’s breakfast, a snack, light lunch, cooked family meal or even baby food. The list of foods to which you can add an avo is endless. Most people admit that avo on a warm slice of toast remains their ultimate way to enjoy this superfood. Think of typical dishes you would serve avo with, then think out of the box and be creative with the same flavour combinations. It is best to add the fresh avo at the end or use it as an accompaniment. Avos are however not ideal to cook with or expose to very high temperatures, as it may turn bitter. Use this list below to be inspired the next time you wonder which ingredients, textures, flavours and dishes can be partnered with avo. Fruit: strawberries, papaya, mango, peaches, berries, grapes and citrus Dairy: blue cheese, feta, pecorino, cheddar, ricotta, goat’s cheese and yoghurt Other ingredients: capers, olives, gherkins and Peppadews®
Sources of protein: chickpeas, lentils, red kidney beans, butter beans, chicken, fish (like tuna, trout, yellowtail, snoek or dorado), sushi, steak, all seafood, bacon, biltong or other cured meats and definitely eggs in any shape or form Herbs: basil, mint, coriander, parsley, thyme, dill and origanum
Veggies: tomatoes, green beans, spinach, peas, mushrooms, cucumber, asparagus, corn, butternut and spring onions
Recipes Avocado BLT on roosterkoek with avo mayo—10 Pan-omelette with avo—12 Fish cakes with crushed avo dip—14
Seasonings: lemon, red wine vinegar, balsamic vinegar, soy sauce and garlic An accompaniment, topping or spread: on soups, with mince dishes or anything Mexican and tomato based; spread on or add in chunks to a good old South African ‘braaibroodjie’, pizza of any kind or any form of bread, be it a sandwich, wrap or pita Spices: cumin, coriander, smoked paprika, plain paprika, curry powder, chilli, ginger and always a good grind of black pepper
Chicken pitas with avo & dill-yoghurt sauce—16 Snoek over the coals with fresh avo—18 Bobotie with avo salsa—20 Samp & beans with a fresh chakalaka—22 Buttermilk vetkoek with curried mince & guacamole—24 Chilli & herb steak with avocado sauce—26 Avocado & citrus salad with biltong—28 Nutty avocado dip—29 Avo on greens with mustard vinaigrette—30 Tomato & basil salad with avocado—32 Avocado & bean salad—33 Stuffed roasted mushrooms—34 Roasted butternut & cauliflower—36
The aroma of roosterkoek or griddle cakes toasting over the coals is truly South African. Most of us love it with melting butter, jam or cheese. Now try the renowned combo of bacon, lettuce and tomato (BLT) with avo and a dollop of homemade mayo. AVO MAYO 2 egg yolks (see tips) 5 ml (1 tsp) Dijon mustard 10 ml (2 tsp) white wine vinegar 100 ml Westfalia Plain Avocado Oil Â˝ x 200 g tub Westfalia Plain Guacamole lemon juice, salt and pepper to taste
ROOSTERKOEK 300 g ready-made bread dough 1-2 avocados, sliced handful lettuce leaves 2 tomatoes, sliced 250 g bacon, pan-fried
1. Avo mayo: Place egg yolks,
mustard and vinegar in a jug and blend well with a stick blender. Add avocado oil, a little at a time
and blend until thick and creamy. Stir in the guacamole. Season to taste with lemon juice, salt and pepper. 2. Roosterkoek: Shape bread dough into 8 small roosterkoeke and braai over medium coals until golden brown and cooked. 3. Cut open the roosterkoek, spread with avo mayo and fill with fresh avo, lettuce, tomato and bacon. Serve as a light meal. KITCHEN TIPS 1. For a garlic mayonnaise, substitute 30 ml (2 tbsp) of the Plain Avocado Oil with GarlicFlavoured Avocado Oil. 2. Egg whites freeze very well. Keep them for recipes like meringues or a soufflĂŠ.
Adding avo to an omelette is a great way to fill you up without including toast. This is equally delicious as a filling breakfast or light meal. 45 ml (3 tbsp) Westfalia Plain Avocado Oil 8 eggs, beaten salt and pepper to taste 8 Peppadews®, sliced 60 ml (¼ cup) chopped fresh Italian parsley 200 g boerewors (sausage), cooked and cut into 4 cm pieces 125 ml (½ cup) grated mature cheddar cheese 2 avocados, sliced handful rocket leaves to serve
1. Heat oil in a large frying pan.
Season eggs with salt and pepper and stir in the Peppadews® and parsley. Pour into the pan. Allow eggs to set slightly, before adding the sausage and cheese.
2. Lift the cooked egg around the edges with an egg lifter, to allow the raw egg to run in underneath. Continue until the egg is nearly cooked, but do not stir. 3. Cover with a lid for a few minutes or until the egg has just set on top. 4. Place avo slices on the omelette and garnish with rocket and a good grind of pepper. KITCHEN TIPS 1. Add biltong instead of the sausage. 2. Use any flavoured avocado oil from the Westfalia range according to your preference. 3. If preferred, use a small pan and make individual omelettes.
The delicate combination of fresh avocado with Lemon-Flavoured Avocado Oil is perfect with these small fish cakes. Enjoy them hot or at room temperature as a meal, pack them in a lunch box or serve them as snacks when you entertain. 500 g fresh hake fillets 150 ml water 2 strips lemon rind 1 bay leaf 4 peppercorns 2 potatoes, peeled, cubed and cooked 2 small sweet potatoes, peeled, cubed and cooked 15 ml (1 tbsp) lemon juice 60 ml (¼ cup) chopped fresh Italian parsley 60 ml (¼ cup) chopped fresh chives 1 egg, beaten 125 ml (½ cup) cake flour salt and pepper to taste 125 ml (½ cup) dried breadcrumbs 45 ml (3 tbsp) Wesfalia Plain Avocado Oil for frying
CRUSHED AVO DIP 2 avocados, cubed 20 ml (4 tsp) Westfalia LemonFlavoured Avocado Oil rocket leaves and lemon wedges to serve
1. Place fish, water, lemon rind,
bay leaf and peppercorns in a saucepan. Heat to a gentle simmer over a low to medium heat with a lid on, for 5-8 minutes or until the fish is just cooked. Drain and allow the fish to cool. Flake fish and remove any bones and skin. 2. Drain potatoes and sweet potatoes well and mash with a potato masher. Add fish, lemon juice, herbs, egg and flour. Season to taste and mix until well combined. 3. Season breadcrumbs to taste. Shape mixture into small fish cakes and coat on all sides with the breadcrumbs. 4. Heat oil in a large frying pan and fry fish cakes on both sides until golden brown. Keep warm and continue frying the remaining fish cakes. 5. Crushed avo dip: Place avo in a bowl and add oil. Crush lightly with a fork and mix gently. Season with pepper. Serve with fish cakes, rocket and lemon wedges.
KITCHEN TIP 1. For a quicker version, substitute hake with 3 tins of tuna, drained and leave out the first step of the method. Or use 400 g smoked snoek.
Market-style food made at home. Succulent dill-flavoured chicken breasts with salad ingredients and yoghurt seasoned with cucumber, dill and fresh avocado is an easy summer meal. 45 ml (3 tbsp) Westfalia Plain Avocado Oil 30 ml (2 tbsp) Westfalia LemonFlavoured Avocado Oil 1 clove of garlic, crushed 60 ml (Âź cup) chopped fresh dill 30 ml (2 tbsp) chopped fresh origanum 4 chicken breast fillets salt and pepper to taste 200 ml plain or Greek yoghurt Âź cucumber, grated 1 medium avocado, cubed 4 pitas, halved, toasted and cut open 1 ripe tomato, cubed handful lettuce leaves 4-5 gherkins, sliced or 60 ml (Âź cup) capers
1. Mix avocado oils, garlic,
30 ml (2 tbsp) of the dill and all the origanum. Pour over chicken fillets and marinate for 45 minutes.
2. Season chicken to taste and
fry over a medium heat in some of the marinade until golden brown on both sides. Reduce the heat, add a little more marinade and cover with a lid. Simmer for 5-7 minutes or until just cooked, but not dry. Slice chicken. 3. Just before serving, mix yoghurt with remaining dill, cucumber and avocado and season to taste. 4. Spoon yoghurt sauce into pitas. Divide chicken and remaining ingredients between the pitas and add extra yoghurt sauce. Serve immediately. KITCHEN TIPS 1. Serve the same ingredients in burger rolls, but keep chicken fillets whole for delicious chicken burgers. It is also great in a wrap. 2. Add extra avocado to the pita, if preferred.
When you think of snoek – you think sweet potatoes. Once you’ve tried this recipe, you’ll never forget the avo again! Fresh thyme and mustard seeds combined with the typical apricot jam marinade is always a winner with a snoek braai. 45 ml (3 tbsp) Westfalia LemonFlavoured Avocado Oil 30 ml (2 tbsp) apricot jam 10 ml (2 tsp) mustard seeds 15 ml (1 tbsp) fresh thyme finely grated rind of 1 lemon salt and pepper to taste 1,2 kg whole snoek or line fish, head removed and butterflied 2 avocados, thinly sliced extra sprigs of thyme lemon wedges to serve
1. Mix oil, jam, mustard seeds,
thyme and lemon rind. Season to taste and brush over the snoek. 2. Braai snoek over medium coals, skin side down, for 15-20 minutes or until almost cooked. Turn over and braai on the other side for a few minutes or until just golden. Take care not to burn or overcook the fish, as it may be dry. Fish
flakes easily when it is cooked, but should not be dry. Remove fish from the coals before it is completely cooked – it continues to cook for a minute or two after it is taken off the heat. 3. Place fish on a platter, cover with avocado and sprinkle with thyme and a grind of black pepper. 4. Serve immediately with lemon wedges and slow roasted sweet potatoes. KITCHEN TIPS 1. Grill snoek in the oven: Preheat the oven to 200 ˚C and then turn on the grill element. Grill fish for 10-12 minutes or until cooked through – follow the guidelines as above. 2. If only the Plain Avocado Oil is available, just add the juice of 1 lemon to the oil mixture.
More South African than bobotie, you’ll struggle to find. This recipe has a few twists – the topping has a coconut flavour and the synergy between this, the spicy mince mixture, dried fruit and avo salsa is one you’ll definitely make again. 2 thick slices wholewheat bread 250 ml (1 cup) water 30 ml (2 tbsp) Westfalia Plain Avocado Oil (or ½ Plain and ½ Chilli-Flavoured Oil) 1 kg lean beef or ostrich mince 2 onions, finely chopped 2 cloves of garlic, crushed 30 ml (2 tbsp) grated fresh ginger 20 ml (4 tsp) mild curry powder 15 ml (1 tbsp) each dried mixed herbs, ground cumin, coriander 5 ml (1 tsp) ground turmeric 4-6 cardamom pods, crushed 10 ml (2 tsp) garam masala 30 ml (2 tbsp) apricot jam 125 ml (½ cup) raisins or Turkish apricots, quartered 60 ml (¼ cup) lemon juice salt and pepper to taste 3 eggs, beaten 250 ml (1 cup) coconut milk or buttermilk 6 bay leaves 60 ml (¼ cup) coconut shavings or desiccated coconut
AVO SALSA 1 avocado, cubed ½ x 200 g tub Westfalia Plain Guacamole 5 soft dried peaches or Turkish
apricots or 1 fresh peach or ½ mango, cubed 45 ml (3 tbsp) slivered almonds, toasted 60 ml (¼ cup) coconut shavings, or desiccated coconut, toasted 15 ml (1 tbsp) Westfalia Plain or Lemon-Flavoured Avocado Oil 30 ml (2 tbsp) chopped fresh coriander
1. Place bread in a bowl and
cover with water to soak. 2. Heat oil in a large frying pan and fry mince in batches until golden. Spoon out. Sauté onions, garlic and ginger. Add spices and dried herbs and fry until aromatic. 4. Preheat oven to 180 ˚C. Add mince, bread and jam. Simmer for 20 minutes, add raisins or apricots and lemon juice. Season and spoon into an oven dish. 5. Mix eggs and coconut milk and season to taste. Pour over meat mixture and top with bay leaves. Sprinkle with coconut and bake for 20 minutes or until set. 6. Avo salsa: Gently mix all the ingredients, season to taste and serve with bobotie.
Comfort food for winter with something fresh and healthy on the side. The fresh ginger and avocado adds a zing to this home-cooked family meal. The chakalaka is also good on eggs, a burger, fish or in a wrap or pita. 250 ml (1 cup) samp 250 ml (1 cup) dried sugar beans 10 ml (2 tsp) Westfalia GarlicFlavoured Avocado Oil 500 g stewing lamb or beef without the bone, cubed 1 large onion, chopped 2 celery stalks with the leaves, chopped 4 carrots, halved and sliced 3 baby marrows, coarsely grated 300 g butternut, coarsely grated 10 ml (2 tsp) ground coriander 20 ml (4 tsp) paprika 1 bay leaf 750 ml (3 cups) chicken stock 250 ml (1 cup) strong Rooibos tea 2 x 410 g tins chopped tomatoes 30 ml (2 tbsp) each chopped fresh origanum and rosemary salt and pepper to taste
FRESH CHAKALAKA 2 avocados, cubed 2 ripe tomatoes, cubed 20 ml (4 tsp) grated fresh ginger 1 red pepper, seeded and cubed
30 ml (2 tbsp) chopped fresh Italian parsley 30 ml (2 tbsp) lemon juice
1. Soak samp and beans
overnight in enough cold water. Drain and rinse. 2. Heat oil in a large pot over a medium heat and fry meat on all sides until golden brown. Spoon out. 3. Add onion and celery and sauté until soft. Add carrots, baby marrows, butternut and spices and sauté until aromatic. 4. Add meat, samp, beans, stock and tea. Bring to the boil and reduce the heat. Cover and simmer for 2-2½ hours or until samp, beans and meat are tender. 5. Add tomatoes and herbs. Simmer for 15-20 minutes and season to taste. 6. Fresh chakalaka: Stir all the ingredients together and season to taste. Serve spoonfuls with the samp and beans.
If vetkoek and mince makes you think of a heavy, greasy meal – then you’re in for a treat with this recipe. Buttermilk lends a special texture to the pan-fried vetkoek and combines well with the aromatic mince and zesty guacamole. MINCE 15 ml (1 tbsp) Westfalia GarlicFlavoured Avocado Oil 500 g lean beef mince 1 onion, chopped 2 carrots, grated 30 ml (2 tbsp) grated fresh ginger 15 ml (1 tbsp) each ground coriander and curry powder 20 ml (4 tsp) ground cumin 2,5 ml (½ tsp) ground turmeric 1 bay leaf 2 apples, grated 1 x 50 g packet tomato paste 1 x 410 g tin chopped tomatoes 125 ml (½ cup) Rooibos tea 60 ml (¼ cup) chopped fresh Italian parsley salt and pepper to taste
BUTTERMILK VETKOEK 750 ml (3 cups) stone-ground cake flour 25 ml (5 tsp) baking powder pinch of salt 3 eggs, beaten 250 ml (1 cup) buttermilk 250 ml (1 cup) water 45 ml (3 tbsp) Westfalia Plain Avocado Oil for frying
1. Mince: Heat oil in a
large pan and fry mince until golden brown. Spoon out. Sauté onion, carrots and ginger until soft. Add spices and fry until aromatic. 2. Add mince with the rest of the mince ingredients. Reduce the heat and simmer with a lid for 20 minutes or until cooked. Season to taste. 3. Buttermilk vetkoek: Meanwhile, place all the dry ingredients in a large bowl. Whisk the rest of the ingredients together, except the oil, and beat into the dry ingredients just until a smooth batter forms – don’t overmix. 4. Heat a thin layer of the oil in a large pan and drop large spoonfuls (80-100 ml) of the batter into the oil. Fry on both sides until golden brown and cooked. Drain on paper towel and repeat with the remaining batter and more oil to make about 10 medium to large vetkoek.
GUACAMOLE 1 x 200 g tub Westfalia Plain or Spicy Guacamole 15 ml (1 tbsp) lemon juice 10 ml (2 tsp) Westfalia Lemon or Chilli-Flavoured Avocado Oil 2 spring onions, chopped 1 small red chilli, seeded and chopped 45 ml (3 tbsp) chopped fresh coriander and extra leaves to serve
5. Guacamole: Stir all the
ingredients together and season to taste. Spoon warm mince into vetkoek and serve with the guacamole and coriander leaves.
Toasting and grinding your own herb paste may seem like an effort â€“ but is well worth the flavour. Using avocado instead of a rich sauce is a fresh take on a wonderful way to enjoy steak. 45 ml (3 tbsp) Westfalia ChilliFlavoured Avocado Oil 15 ml (1 tbsp) Westfalia GarlicFlavoured Avocado Oil 15 ml (1 tbsp) coriander seeds 30 ml (2 tbsp) grated fresh ginger 45 ml (3 tbsp) each chopped fresh origanum, Italian parsley and coriander 45 ml (3 tbsp) lemon juice 25 ml (5 tsp) Westfalia Plain Avocado Oil 4 x 250 g steaks of your choice salt and pepper to taste Â˝ x 200 g tub Westfalia Plain Guacamole 1 avocado, cubed baby salad and herb leaves
1. Heat the flavoured oils in a
pan over a medium heat and fry coriander seeds and ginger until aromatic. Remove from the heat and spoon into a mortar. Allow to
cool slightly and add herbs. 2. Grind with a pestle to make a paste and stir in the lemon juice and Plain Avocado Oil. (See tip.) 3. Keep 30 ml (2 tbsp) of the paste aside and coat the steaks with the rest of the paste. Marinate for 30 minutes. 4. Heat a frying pan and fry steaks (with a thin layer of oil, if necessary) for 5-6 minutes on each side or until cooked to your preference. Season meat while frying. For very thick steaks, reduce the heat, cover the pan with a lid and cook for another 3-5 minutes to prevent it from drying out. Alternatively, braai over the coals to your preference. 5. Mix guacamole with remaining paste, season and stir in avo. Spoon over steak and serve with salad leaves and your favourite side dish.
KITCHEN TIPS 1. The herb paste can also be blended with a stick blender â€“ it will have a finer texture. 2. If Westfalia Plain Guacamole is not available, substitute it with 1 avocado, mashed.
Everyone knows that biltong and avo is a perfect match. In the same sense, avo and citrus pair well – so can you imagine what happens if you put them all together… just try it! 2 oranges 1 grapefruit 25 ml (5 tsp) Westfalia LemonFlavoured Avocado Oil 2 avocados, quartered and sliced 50-100 g biltong slices 100 g goat’s cheese, sliced cubed or crumbled handful fresh watercress pepper to taste
1. Carefully cut away the rind and
white pith from the oranges with a sharp vegetable knife. Hold citrus in your hand over a bowl and cut into segments catching the juices
– you need 25 ml (5 tsp). Peel and segment the grapefruit. 2. Mix the orange juice with the avocado oil to form a dressing. 3. Arrange the rest of the salad ingredients, with the fruit on a salad platter and add a grind of black pepper. Serve with the orange dressing. KITCHEN TIPS 1. When in season, strawberries are delicious to substitute grapefruit, or try cucumber. 2. This orange dressing is great on any salad, or use it as a sauce for a stir-fry or over green veggies.
MAKES ABOUT 500 ML
If you like hummus, you will absolutely love this dip with its extra nutty flavour, crunchy texture and the soft cubes of avo. 50 g macadamia nuts, chopped 10 ml (2 tsp) cumin seeds 1 x 410 g tin chickpeas, drained, but keep the liquid 60 ml (Âź cup) Westfalia LemonFlavoured Avocado Oil and extra to drizzle 1 avocado, cubed salt and pepper to taste
1. Heat a frying pan over a
medium heat and toast nuts, without any oil, until lightly golden brown. Add cumin seeds and toast until aromatic. Stir in chickpeas and toss for a few minutes. Spoon out and allow to cool.
2. Place chickpea mixture in a
blender with about 100 ml of the reserved chickpea liquid and the avocado oil. Blend to form a chunky dip. Add more chickpea liquid or oil if the mixture is too thick to your taste. 3. Gently stir in avocado and season to taste. Serve as dip with snacks or veggie sticks or spread on a sandwich. KITCHEN TIPS 1. Substitute chickpeas with butter beans for a bean dip. 2. A pinch of smoked paprika will add a tasty flavour to the dip. 3. If you plan on keeping the dip in the fridge, only add the avo just before serving.
Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish. MUSTARD VINAIGRETTE
1. Vinaigrette: Mix all the
30 ml (2 tbsp) Westfalia Plain Avocado Oil 30 ml (2 tbsp) Westfalia LemonFlavoured Avocado Oil 10 ml (2 tsp) wholegrain mustard 30 ml (2 tbsp) white balsamic or apple cider vinegar 10 ml (2 tsp) honey 15 ml (1 tbsp) fresh thyme 15 ml (1 tbsp) coarsely chopped fresh mint
ingredients together. 2. Greens: Place broccoli and baby marrows in a dish and cover with boiling water. Allow to stand for a few minutes until just tender. Drain and rinse with cold water. 3. Place veggies on a salad platter with cucumber ribbons, lettuce and avocado and add cheese. Serve with the vinaigrette and a grind of black pepper.
KITCHEN TIPS 1. Cut veggies like cucumber and baby marrows into thin ribbons with a sharp vegetable peeler. 2. This salad dressing is delicious on any salad. Or use it as a marinade for chicken or fish. 3. Goatâ€™s cheese will also be delicious.
300 g broccoli, cut into florets 3 baby marrows, cut into ribbons (see tips) Â˝ cucumber, cut into ribbons (see tips) 2 handfuls baby lettuce leaves 2 avocados, quartered and cut into chunky wedges 100 g ricotta or feta, crumbled pepper to taste
The Italians are proud of their tomato, basil and mozzarella combination for a salad. Add South African flair to it with fresh avocado and the simple mixture of LemonFlavoured Avocado Oil and balsamic vinegar as a yummy dressing. 45 ml (3 tbsp) Westfalia LemonFlavoured Avocado Oil 45 ml (3 tbsp) balsamic vinegar 2 avocados, cubed or cut into wedges 200 g bocconcini, torn into chunks or mozzarella cheese, cubed 500 g mixed baby tomatoes, whole or cut to your preference 3 ripe tomatoes, sliced 60 ml (Âź cup) fresh basil leaves pepper to taste
1. Mix avocado oil and balsamic
vinegar to make a salad dressing. 2. Arrange avo, cheese, tomatoes and basil on a large platter or individual plates. Drizzle with salad dressing and season with freshly ground black pepper. KITCHEN TIPS 1. Add baby salad leaves to the basil to bulk up the salad. 2. Substitute tomatoes with strawberries when in season.
A light and healthy take on the traditional three-bean salad. Beans, avo and cranberries are all known for their health benefits, so enjoy this as a side dish or salad. 300 g thin green beans, halved widthwise 125 ml (Â˝ cup) frozen peas, rinsed 1 x 410 g tin cannellini or butter beans, drained 45 ml (3 tbsp) Westfalia Plain Avocado Oil 15 ml (1 tbsp) chopped fresh Italian parsley 100 g snap peas or mange tout, halved diagonally 2 avocados, cubed 60 ml (Âź cup) dried cranberries pepper to taste
1. Bring about 200 ml of water to
the boil in a small saucepan. Add green beans, cover with a lid and simmer for 2 minutes. Add peas and simmer for another minute. Drain, rinse with cold water and place in a large bowl. 2. Add tinned beans, avocado oil and parsley and toss to coat with the oil. Allow to cool. 3. Add remaining ingredients and season to taste with pepper. KITCHEN TIP 1. Add shavings of pecorino cheese to the salad, if preferred.
A recipe that can be a starter or side dish is always good to have in your repertoire â€“ impress your guests with this easy winner. 500 g large brown mushrooms 45 ml (3 tbsp) Westfalia GarlicFlavoured Avocado Oil 45 ml (3 tbsp) Westfalia Plain Avocado Oil 90 ml (6 tbsp) chopped fresh Italian parsley grated rind of 1 lemon salt and pepper to taste 100 g blue cheese, crumbled 1 large or 2 small avocados, diced
1. Preheat the oven to 200 ËšC
and place mushrooms on a baking tray. 2. Mix the oils, parsley and lemon rind and season to taste.
3. Brush the mushrooms with
two-thirds of the oil mixture and roast for 15-20 minutes or until just cooked. 4. Crumble the cheese over the mushrooms and roast for another 5 minutes, or until the cheese has melted. 5. Meanwhile, stir the remaining oil mixture into the avo and season to taste. Spoon avo mixture on top of the mushrooms and serve hot or at room temperature. KITCHEN TIP 1. Cook over the braai: Place mushrooms over medium coals and braai for 10 minutes or until just cooked, add cheese and allow to melt.
Top tip: Keep a cut avo half from turning brown by quickly rinsing under running water and place cut side down on a plate. Slices or cubes of avo can be lightly drizzled with avocado oil or lemon juice to prevent discolouration.
Moreish at its best â€“ chickpeas and cumin with sweet butternut and cauliflower all roasted together and finished with fresh avo is a flavour combination like no other. 45 ml (3 tbsp) Westfalia LemonFlavoured Avocado Oil 10 ml (2 tsp) cumin seeds 2 cinnamon sticks, broken into pieces 45 ml (3 tbsp) Rooibos tea salt and pepper to taste 500 g butternut, peeled and cubed 300 g cauliflower, cut into florets 100 ml sunflower or pumpkin seeds 1 x 410 g tin chickpeas, drained 1 large avocado, cubed 2 slices feta, crumbled handful each fresh mint and coriander, coarsely torn
1. Preheat the oven to 200 ËšC and line a baking tray with foil. 2. Mix oil, cumin, cinnamon and Rooibos tea in a large bowl and season to taste. Add butternut and toss well. Place butternut with oil mixture on the baking tray. 3. Roast for 20 minutes or until the butternut is just cooked. Add cauliflower, seeds and chickpeas and mix to coat with the pan juices. 4. Roast for 10 minutes or until the cauliflower is cooked. Spoon into a serving dish and add avocado, feta and herbs. Serve hot or at room temperature as a side dish or with baby salad leaves as a salad. Or spoon onto a wrap to enjoy as a light vegetarian meal.
Westfalia Fruit Products 50 Tsessebe Crescent Corporate Park South 6 Platinum Close Midrand 1683 P.O. Box 50273 Randjiesfontein 1683
Tel: +27 11 237 2040 Fax: +27 11 314 2960 firstname.lastname@example.org www.westfaliafruit.com