Creamy Viavi avocados and shallot cups

Recipe by Chef Izelle Hoffmann

WIN!

We’re giving one lucky reader the chance to win a hamper worth over R7 500. The hamper will contain:

1. Green Pan cooking set. This elegant vintage Mayflower Cookware Set from GreenPan includes a saucepan, 2 frying pans and 2 utensils. With a non-stick ceramic-coating and harbour blue finish, this set is both stylish and functional. Valued at R2 419.

1. One-on-one digital masterclass with Izelle Hoffman valued at R3 500.
2. Mindful Eating cookbook (By Izelle Hoffman) worth R350.
3. Viavi Avos, accessories and apparel (cap, shirt, cellphone cover and sunglasses) valued at R1 500.

To enter:

1. Cook-along with Chef Izelle Hoffman on Saturday, the 11th of April at 18:30 on IG Live
2. Follow Food & Home, Viavi Avos and Chef Izelle Hoffman on Instagram.
3. Share your creations with us by tagging us in your post.

NB. To join the cook along you need to have purchased the ingredients before the cook-along.

Print Recipe

Creamy Viavi Avocaodos & shallot cups

Serves: 12

Prep Time: 10 -15 min – Cooking Time: 30min – Total Time: 45 mins

Ingredients

• FOR THE CREAMY AVO FILLING

• 2 cans of chickpeas, drained, washed and pulped (I used a stick blender for this)
• 2 Viavi Avocados mashed till smooth
• 1/2 cup unsweetened almond milk
• 5 eggs, whisked separately
• 100g almond flour, plus extra for garnish
• 1 tsp Oryx Salt

• FOR CARAMELIZED SHALLOTS

• 2 tbsp olive oil
• 2-3 Dutoit shallots, diced
• 1 tsp Oryx salt
• 1/2 tsp ground black pepper
• 2 tsp Italian herbs
• 2 tbsp raw honey
• 100g sundried tomatoes, plus extra for garnish (cut into chunks or small pieces)

Instructions

1

Preheat oven to 180’C

2

Prepare 2 muffin pans with non-stick spray and dust with almond flour, you can also bake them in cupcake liners

3

Prepare the filling by mixing the pulped chickpeas, smashed avocado, unsweetened almond milk, whisked eggs and 1 tsp of Oryx salt

4

Preheat a medium size pan with olive oil and fry the shallots till golden brown, season with the salt, pepper, herbs and honey, allow the honey to caramelize before removing from the heat. Set aside

5

Mix 3/4 of the shallots (keep the rest for garnish) and 100g of chopped sun-dried tomato into the filling.

6

Scoop the filling into muffin cups, garnish with the rest of the fried shallots, some sun-dried tomato and a sprinkle of almond flour.

7

Finish off with ground black pepper

8

Bake for 25-30min

9

Allow to cool off completely before removing from the muffin pans if you are not using cupcake liners

Why are we making use of the following ingredients?

Viavi Avocados

Avocados are an Anti-inflammatory that boost Immunity and are high in fiber

What makes VIAVI avocado’s different?

• Longevity after slicing
• Smaller seed
• Bigger fruit
• More food

Born and bred in the fruitful valleys of Venda, Limpopo, Viavi is the first and only truly South African avocado to date. Viavi is selected by hand for perfect maturity and optimum quality only once the fruit has been ripened. The word Viavi is deducted from the Tshivenda word for a Chameleon, Lua’Viavi, as the skin of the fruit transitions from green to purple-black as it matures in the ripening process.

Chickpeas

Chickpeas are anti-inflammatory that boosts immunity and is high in fiber that’s essential for gut health. A healthy gut means a healthy body

Shallots

Shallots are anti-inflammatory, helps boost immunity and fights allergies. It is a natural anti-biotic, antiviral and anti-fungal.

Almond flour and almond milk

Milk, flour butter or flakes, almonds help boost the immune system, are anti-inflammatory, prevent cancer, reduce risk of osteoporosis and is a potent alkalizer.

Ground black pepper

Essential for nutrient absorption

Raw honey

Raw honey is an antiviral, anti-fungal, powerful antioxidant. It wards off allergies, boost the immune system and promotes digestive health.

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com