Tag Archives: avocado

Avocado Tahini Spread

Tahini Avocado Spread

Chicken burgers are really tasty, but they can also use a little something to spice them up. We made this avocado and tahini spread to top them along with Caramelised Onions and Mushrooms in vinegar. 

This is a variation of a recipe that we also use as a dip for sweet potato chips which we cook in the Air Fryer, and we also used this spread for that as well. It would also be great with raw vegetables used as a dip. 


  • 1 ripe avocado
  • juice of 1 lemon
  • 1 Tbsp tahini
  • 2 garlic cloves
  • 1 large red chilli
  • 5 spring onions
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • a few grinds of freshly ground black pepper
  • olive oil


  1. Put everything in a blender add around 4 Tbsp of olive oil
  2. Blend until smooth.
  3. Add a little more olive oil if the mixture is too thick or does not blend well
  4. Serve as a topping on Chicken Burgers, as a dip with Sweet Potato Chips cooked in the Air Fryer, or use as a spread for savoury dishes.

Music to go with it…
Listen on Spotify: Netorare Fan Club – Make Believe


Chicken Burgers

Chicken Burgers

Our son is a big fan of burgers, in all shapes, sizes and meat and veg descriptions. This week I did an order from the butcher and managed to order chicken mince by mistake. While they have lovely anti-biotic free range chickens, somehow I managed to add chicken mince and poussin to the order… The things you do when you are not entirely concentrating on what you are doing. 

Never one to waste food, it sounded like a good excuse to make some chicken and thyme burgers. We topped them with an avocado tahini spread and red onions and mushrooms cooking in red wine vinegar. Even on an after work night it was a quick wholefood meal to whip up, that got the seal of approval from our son (empty plate = seal of approval right?)


  • 500g minced chicken
  • 1 egg
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh dill
  • juice of 1/2 a lemon
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian dried herbs (mix of dried marjoram, basil, capsicum, rosemary, oregano, parsley and thyme)
  • coconut oil to fry


  1. Mix all ingredients (except coconut oil) in a bowl. This will be a very wet mixture.
  2. Form the mixture into balls a bit smaller than a tennis ball
  3. Heat some coconut oil in a frying pan
  4. Place the ball into the frying pan and press with the back of a wooden spoon or spatula to flatten the ball into a burger.
  5. Fry for 4-5 minutes on both sides until the chicken is cooked through
  6. Serve with tahini avocado spread, red wine options and mushrooms, sweet potato chips and homemade mustard

Music to go with it…
Listen on Spotify: Shout out louds – Howl Howl Gaff Gaff

Avocado Vinaigrette Dressing

Avocado Vinaigrette dressing

In Singapore it is always salad weather, which means that we tend to eat them a lot. But continuing to get variation into our diet is important to us, we don’t like to eat boring! Last night I decided to spice up a chicken and lettuce salad with a little Avocado Vinaigrette. This looks a lot like a mayonnaise when it is finished, but has the tartness of a vinaigrette.


  • 1 ripe avocado
  • 1/4 cup apple cider vinegar or white wine vinegar
  • juice of half a lemon
  • sea salt and freshly ground pepper
  • 3/4 cup extra virgin olive oil


  1. In a blender combine the avocado, vinegar, lemon juice, sea salt, and freshly ground pepper. Blend together
  2. Lift the lid of the blender just enough that you are able to pour in the olive oil in a continuous stream while the blender is still running. Note: do not take the lid off completely as you will end up with avocado all around your kitchen and that is not a pretty sight…
  3. Pour the olive oil into the blender in a slow steady stream so that it all combines together. The dressing will be a little bit runnier than mayonnaise, but with a similar consistency. Please don’t expect that it will taste like a mayonnaise though, because it has the tartness of a vinaigrette instead.
  4. Use as a dressing on a salad to make a Caesar style salad. We added lettuce leaves, sliced chicken, sliced cucumber, sliced radishes and mint leaves for a refreshing dinner salad.

Music to go with it…
Listen on Spotify: Breaks Co-op – Sounds Familiar

Avocado Tahini Dip with Pomegranate Seeds

Avocado Tahini Dip with Pomegranate SeedsThere is nothing that says “Middle Eastern food” like pomegranate and tahini. This avocado tahini dip is given a very fresh flavour with the addition of pomegranate seeds which are both stirred through it and used as a garnish. While the pomegranate gives it a delicious flavour, you can also leave them out for a more simple avocado tahini dressing if you prefer.


  • 1 avocado
  • 1 garlic clove
  • 1/2 Tbsp tahini
  • juice of 1 lime
  • 1/2 tsp ground cumin
  • 1 red chili, de-seeded
  • 1 small red onion, finely chopped
  • 2 Tbsp olive oil
  • handful of fresh mint
  • handful of fresh coriander
  • sea salt
  • freshly ground black pepper
  • handful of pomegranate seeds to garnish
  • sumac to garnish (optional)


  1. Put the avocado, garlic, tahini, lime juice, cumin powder, chili, red onion, mint, coriander, sea salt, pepper and olive oil in a blender. Blend until smooth.
  2. The  dip should be on the thick side, so be careful not to add too much olive oil. 
  3. Stir through a handful of pomegranate seeds so that they are found throughout the dip. 
  4. Garnish with a little sumac (optional)
  5. Serve together with sweet potato fries, with Lebanese lamb burgers, or on pan fried fish. 

Music to go with it…
Listen on Spotify: Tiny Ruins – Brightly Painted One

Rice Cakes with Avocado Spread, Parma Ham, and Eggs

Rice crackers with guacamole, parma ham and boiled egg

When we stopped eating bread we had a gap to fill – those mid afternoon hunger moments, or a quick lunch or breakfast. This recipe has become one of our fall back ones. The avocado spread will keep in the fridge for a couple of days, so you can use it more than once.


Avocado spread

  • 2 Avocados, peeled and seed removed. Roughly chopped
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • handful fresh coriander
  • 1 large green chilli, stalk and seeds removed
  • 1 tsp cumin
  • 1 tsp salt
  • a couple of turns of freshly ground black pepper
  • 1 Tbsp olive or avocado oil
  • sumac


  1. Put all the “avocado spread” ingredients except the sumac in the blender. Blend until smooth.
  2. Add to a bowl and sprinkle over the sumac.
  3. Cook the eggs in boiling water for 6 minutes until softly boiled, but no longer runny.  (You can choose to cook a little longer or shorter according to your personal preference).
  4. Spread a generous amount of the avocado spread over the rice crackers.
  5. Top with a slice of parma ham.
  6. Peel the eggs and slice into 5mm slices. Place 1 egg on each of the rice crackers.
  7. Serve with some freshly ground pepper, and a little sprinkle of sea salt.

Music to go with it…
Listen on Spotify: French for Rabbits – Spirits


Sweet Potato Rosti with Fried Egg and Avocado

Sweet potato hash with fried egg, avocado and parmaham

This sweet potato (kumara) rosti has become a firm favorite in our home as a light meal for either lunch or breakfast. It is substantial enough to be filling, but easy enough to make that it has become one of our “tried and true” fall back recipes when we don’t really feel like deciding what to cook. Let’s face it, we all have those moment sometimes.


  • 2 large sweet potatoes peeled and grated
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp pimenton / smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • ghee to cook
  • 4 eggs
  • slices of parma ham or bacon
  • fresh mint, chopped
  • 3 spring onions, chopped
  • few fresh thyme sprigs
  • olive oil or avocado oil to garnish
  • 1 fresh avocado, sliced, chopped in chunks
  • rocket leaves
  • A pan that can also be put into the oven to grill


  1. Heat the grill to 220 degrees celsius (circo-roast on our oven – uses top and bottom element)
  2. Place the grated sweet potato in a tea towel and wring strongly to remove the excess water.
  3. Combine the sweet potato, onions, garlic, paprika, dried herbs, salt and pepper in a bowl and stir to combine. Add two of the eggs and stir to combine.
  4. Cook the parma ham in the oven at 200C for 10 minutes until crispy.
  5. Add a little ghee in a pan and add enough of the sweet potato mixture to the pan to cover the bottom. Press down the rosti to form a cake with the back of a spoon. Cook for 5-10 minutes until the edges start to appear golden.
  6. Place the pan in the oven under the grill and cook for around 8 minutes until the top becomes crispy
  7. In the meantime fry an egg
  8. When the sweet potato is ready transfer to a plate. Place an egg on top, sprinkle with fresh herbs, spring onion, avocado, and the parma ham. Sprinkle with a little olive or avocado oil.
  9. Serve with a sprinkle of extra salt and pepper and some rocket leaves.

About Sweet Potatoes:
The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found. In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although Sweet potatoes are botanically quite distinct from yams.

Music to go with it…
Listen on Spotify: Marissa Nadler – July



Grilled Salmon with Avocado Guacamole Salsa

Grilled Salmon with Avocado Tahini Dip

This recipe uses a slightly simpler version of a traditional guacamole. For this recipe we do not use a blender so it’s not completely smooth but a little more chunky. Use the chilli if you like it spicy, otherwise omit.


For the fish

  • 2 wild salmon fillets
  • Salt and pepper
  • Sumac powder
  • Coconut oil

For the guacamole:

  • 1 ripe avocado, chopped into cubes
  • 1 garlic glove, finely chopped
  • 1 small red onion, finely chopped
  • 2 spring onions, finely chopped
  • Fresh coriander, chopped
  • Juice of 1 lime
  • 1 tsp group cumin
  • Salt and pepper
  • Olive oil
  • 1 red chilli (optional)


  1. Start with the guacamole. Put all ingredients in a large bowl and mix and mash until you have a chunky consistency. Set aside.
  2. Season the fish with salt and pepper and a little sumac.
  3. Heat the oil in a frying pan and fry the salmon for a couple of minutes (skin side first) until it is half way cooked. Look at the side of the fish and you will see the line come up.
  4. When the fish is half way, turn and fry for another minute or two. If you like your fish well done, just cook it a little longer.
  5. Transfer to a plate, top with the guacamole and a splash of olive oil.

Music to go with it…
Listen on Spotify: Woods – With light and with love






Lamb Salad with Papaya, Pumpkin and Avocado

Lamb salad papaya pumpkin avocado paleo
This is a delicious salad meal which tenderizes the lamb with papaya. You could also exchange the papaya for mango if it is difficult for you to obtain. 


For the dressing

  • Rind of half a lemon
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Sea salt and pepper

For the salad

  • 1 small red onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 large bag of rocket or baby spinach leaves
  • 250 gr pumpkin, peeled, de-seeded and cut into cubes
  • 1/2 tsp dried rosemary
  • 400 gr papaya, peeled, deseeded and cut into cubes
  • 2 ripe avocados, cut into bite size pieces
  • 500 gr good quality lamb in cubes
  • Sea salt and pepper


  1. Start with the dressing. Put the lemon rind, lemon juice, olive oil, red wine vinegar, oregano in a little bowl.
  2. Season with sea salt and freshly ground black pepper and stir. Set aside.
  3. Roast the pumpkin in the oven (200 degrees Celsius) for 30 minutes or in an Air Fryer at 200 degrees C for 10-15 minutes until done.
  4. Season the lamb with a generous amount of sea salt and black pepper.
  5. Heat a little coconut oil in a large skillet and fry the meat for a couple of minutes until brown all over. Be careful not to overcook your lamb, especially the smaller pieces can turn into rubber rather quickly.
  6. When the meat is done, put on a plate and leave to rest for at least 5 minutes.
  7. After resting, slice the meat into slices.
  8. Mix all salad ingredients in a large bowl, add dressing, put the meat on top and enjoy!

Music to go with it…
Listen on Spotify: The Map Room – The Map Room