FoodBlog Pretoria

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Breakfast Portabellos with Soft Boiled Eggs, Crispy Kale & Hollandaise Recipe

Serves 4

Ingredients:

• 4 large eggs
• 1 bunch / 200g curly leaf kale
• 4 large portabella mushrooms / mushroom “steaks”

Speedy hollandaise:

• 2 large egg yolks
• 1 tsp water
• 2 tsp freshly squeezed lemon juice
• 115g butter
• 1 pinch of salt
• Olive oil
• Salt and pepper, to taste
• Sesame seeds, for serving

Method:

1. Preheat oven to 180˚C, fan on.

For the boiled eggs:

1. Bring a small pot of water to a simmer.
2. Add the eggs and cook for 6.5 minutes.
3. Plunge into a bowl of ice water to halt the cooking.
4. When cool, peel and set aside.

For the crispy kale:

1. Place kale in a large mixing bowl and drizzle very lightly with olive oil.
2. Season well with salt and pepper.
3. Massage the seasoning into the kale.
4. Airfry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.

For the portabellas:

1. Brush the portabellas with olive oil and season well with salt and pepper.
2. Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.

For the speedy hollandaise:

1. Find a vessel that snugly fits the head of a stick blender.
2. E.g a jar or tall mug. Some stick blenders come with their own.
3. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
4. Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
5. Place the head of the stick blender into the bottom of the cup and turn it on.
6. With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour.
7. Continue pouring until you have used all the butter and the sauce is thick and emulsified.
8. Taste to adjust seasoning.
9. Plate the roasted portabellas on a bed of crispy kale.
10. Slice the boiled eggs and place on top of the mushrooms.
11. Sprinkle with a pinch of sesame seeds.
12. Dollop generous spoonfuls of the hollandaise sauce over everything and serve.

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Double Mushroom Omelette Recipe

Serves 4

Ingredients:

• 500g mixed mushrooms (e.g white button & portabellini), sliced
• 1 shallot, diced
• 2 garlic cloves, crushed
• 1 bunch asparagus, trimmed, diced
• ½ cup fresh peas
• 8 XL free-range eggs
• 4 tsp butter
• 100g feta cheese
• ½ lemon
• Micro herbs for serving
• Salt and pepper, to taste
• Extra virgin olive oil

Method:

1. Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.
2. To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.
3. Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.
4. Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.
5. Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.
6. Repeat with remaining eggs to make 4 omelettes.

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Portabello Eggs Florentine Recipe

Serves 2

Ingredients:

• 4 large portabello mushrooms
• 2 garlic cloves, crushed into a paste
• 200g swiss chard, roughly chopped
• 100g smoked salmon or trout

Hollandaise:

• 2 large egg yolks
• 1 tsp water
• 2 tsp freshly squeezed lemon juice, plus more to taste
• 115g butter
• 1 pinch of salt
• Fresh chives, chopped, for serving
• Lemon wedges, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Preheat the oven to 200°C.
2. Place the mushrooms on a baking tray.
3. Drizzle with olive oil, brush with garlic and season well with salt and pepper.
4. Bake for ± 10 minutes until tender.
5. Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
6. Add the swiss chard and sauté just until the chard has wilted.

For the poached eggs:

1. Bring a pot of water to a boil.
2. Reduce the heat to a gentle simmer.
3. Crack eggs, one at a time, into separate bowls.
4. Swirl the water into a gentle vortex.
5. Gently slip the eggs one by one into the boiling water.
6. Cook for about 3 minutes each for soft poached eggs.
7. Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.

For the hollandaise:

1. Find a jug that snugly fits the head of a stick blender.
2. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
3. Melt butter in a small saucepan over high heat, until bubbling.
4. Remove from the heat.
5. Place the head of the stick blender into the bottom of the cup and turn it on.
6. With the blender constantly going, slowly drizzle the hot butter into the jug.
7. Continue pouring until you have used all the butter and the sauce is thick and emulsified.
8. Taste to adjust seasoning.

To assemble:

1. Divide the chard equally on top of the portabello mushrooms.
2. Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
3. Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.

Serve immediately and enjoy!

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Avocado Mint Mojito

Makes 4 small glasses

Preparation time: 5 minutes

Ingredients:

• Handful of fresh mint leaves (about 40 leaves or more), rinsed
• 3 limes, rinsed
• 10 ml (2 tsp) white sugar
• 2 ripe, avocados, peeled, stoned and diced
• 50 ml (2 tots) rum, optional
• 500 ml (2 cups) crushed ice or ice cubes
• 1 litre (4 cups) soda water, chilled

Method:

1. Reserve 4 sprigs of mint for garnish. Tear the remaining mint leaves up and place in a large shaker or large mason jar with lid.
2. Cut one lime in quarters and place one quarter in each glass as a garnish.
3. Cut the remaining 2 limes into quarters and place in the shaker with mint leaves and add the sugar. Crush with a muddler or a wooden spoon to release the mint flavour.
4. Add the diced avocado, and rum if using, and mash well. Add the crushed ice and close the lid of the shaker. Shake well until the avocado is mixed with the rest of the ingredients. Pour in half of the soda water and stir gently to combine – take care as the soda will fizz.
5. Fill four glasses with more ice, strain the avocado mojito into the glasses, top up with more soda. Garnish with a mint sprig and serve.

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Frozen Avocado & Pink Grapefruit Margarita 

Serves 2

Preparation time: 10 minutes

Ingredients:

• 30-45 ml (2-3 tbsp) salt flakes
• 1 lemon, cut into wedges
• 1 large ripe avocado, peeled and stoned
• 25 ml (1 tot) Tequila
• 25 ml (1 tot) Triple Sec
• 30 ml (2 tbsp) Agave syrup
• 250 ml (1 cup) pink grapefruit juice
• 500 ml (2 cups) ice
• 2 wheels of pink grapefruit

Method:

1. To salt-rim the glasses, place the salt flakes in a shallow bowl or on a plate. Run a lemon wedge around the rim of a glass and then dip in the salt flakes so that it is evenly distributed.
2. To make the margarita, place the avocado, Tequila, Triple Sec, Agave syrup, grapefruit juice and ice in a high-speed blender and blend until slushy.
3. Pour into the salt rimmed glasses and garnish with slices of pink grapefruit. Serve immediately, preferably with avocado tacos.

Avocados were a key part of America’s Culinary Revolution in the 70s and 80s and are fast becoming ambassadors of the craft cocktail movement.

What? Hold my beer. If dreamy, creamy avos have made their way from toast to martinis, we’re here for it.

It’s true, the craft cocktail trend is something of a social movement that grew out of the so-called cocktail renaissance between 2004 and 2017, when old-school cocktails were reinvented for modern audiences using high-quality ingredients, techniques and liquors.

• That revival had its roots in the Culinary Revolution of the 1970s and 1980s, where fresh, local, seasonal ingredients were prioritised on menus, beginning in California (a global avo hotspot), as a kickback against the processed foods of post-war America. This had a knock-on effect on the wine and beer industries (hello cocktail renaissance).

The current craft cocktail movement also owes much of its existence to the overwhelming popularity of the craft beer industry and the continuing rise of social media, especially highly visual platforms. Both of these trends prize experimentation, which shows off the skill or ‘craft’ of the mixologists behind these ‘millennial cocktails’.

So how did we get from foodie and cocktail revolutions to avo daiquiris? Fruit cocktails have been making a comeback in the last year and bringing veggie-based tipples along for the ride.

Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails, and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes, when it comes to craft cocktails (how does a burnt butter, hinoki and chanterelle mushroom bourbon sound? It’s legit, promise!)

Interestingly, advocaat, a traditional Dutch alcoholic beverage, was believed to have first been enjoyed by Dutch colonials in northern Brazil. They then introduced the beverage to Europe as ‘advocaat’, presumably swapping out the exotic avo (from which it took its name) for the more easily available egg yolk, to replicate the fruit’s creaminess.

Flash forward to 2023 and we’re using avos shaken in mojitos with mint; frozen in margaritas with pink grapefruit; blended and strained with coconut milk in martinis; blended with coriander and lime in mezcalitas; mixed with lime in daiquiris; and smashed with agave in the aptly named avo vodka smash.

Given the longstanding advice when mixing cocktails that fresh is best, it’s hardly surprising that the versatile avo is once again leading this trend. Whether on the side, on top or inside – green-skinned or dark- skinned – it’s easy to add an avo to your craft cocktail.

If avo toast racked up more than 1.2 million Instagram hashtags, just wait and see how #avococktail captures the imagination!

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow their acocunt on Instagram @iloveavossa. 

Avocado Martini

A delightful twist on the classic vodka martini, while almost unrecognisable as it’s transformed from the standard clear to opaque green liquid that’s smooth and sweet.

Makes 2

Preparation time: 5 minutes

Ingredients:

• 1 ripe avocado, peeled and stoned
• 120 ml (½ cup) coconut milk, preferably lite
• 60 ml (4 tbsp) vodka
• 60 ml (4 tbsp) dry vermouth
• Tajin Spice or chilli lime seasoning (optional)

Method:

1. Pour all ingredients into a blender and purée until smooth.
2. Pour into a cocktail shaker with ice cubes.
3. Shake and strain into a chilled, Tajin-lined martini glass.