Visit me anytime of the day, anytime of the week, anytime or the year and open my fridge and you will always see avocados.

I tried growing a tree once and after about 2 years the tree didn’t bear any fruit, then and only then did my parents mention to me that it takes about 20 years for the avo tree to grow an avo. Not sure if there is any truth in that but boy was I disappointed.

I was so desperate to have home grown avos that I had planted two, a male and a female, myth is that if you plant two the fruit will come. Apparently my trees were reproductively challenged. I eventually pulled both of them out of the ground and never again attempted to grow avos. Now I just pop into the store and buy them. So much easier, so much less chance of being disappointed baron trees

I was addicted to avos even before I made my grand entrance. My mother had avocado cravings when she was pregnant with me that when I was born, the doctor thought something was wrong with me, because my nappy used to be full of green stuff and my granny had to keep telling the doctor that I was fine, it was just that my mother ate avocado for every meal and with everything and well the green had to go somewhere. It just happened to go in me and then out into my nappy.

Well you might be wondering, how can my family go through so many avocadoes in a week. Easy, in every salad there has to avo in, or else there is trouble. Easy morning breakfasts include avocado and toast or avo on bagels. Late night snacks, include avo on salty cracks and sometimes even plain avo with lemon pepper.

Finding an Indian recipe that contains avo in is slim to nothing, or even finding an Indian person eating avocado is slim to nothing. Maybe they do and they just tell me they don’t but as far as I am aware, avo is not an Indian ingredient. Pre-covid, when I would visit, my eyes would wonder over the fruit basket and I never saw an avo in there, so it is safe to assume that there is a least one green vegetable out there that we have not yet turned into a curry.

My Indian forefathers have turned everything green into a curry, namely green bananas, green beans, jack fruit, fried green tomatoe. Maybe I should follow in their footsteps and invent avocado curry? Anyone up to sample my test runs.

Anyway enough with the jokes, onto more serious stuff. I was looking through Instagram the other day and I came across Lorraine’s page and her latest post looked so mouth water and it had actually caught my eye because she had used an avo!!!SHOCKING!!!

I had to try out this recipe, but first I had to go out and buy a punnet of mushrooms. Mushrooms are not something you will find in my fridge.

Thanks to the Checkers app. I was able to have a punnet dropped off at my door.

The recipe is a breeze to make, it doesn’t require a ton of ingredients and cleanup is a breeze.

I added a few drops of chilli oil on my toast, because I eat chilli oil with everything of late.

My mother loved this recipe, as you know she loves avos and this was served of sour dough bread, yet another item you will always find in our house, sour dough bread.

Ingredients for the mushrooms:

• 250g x button mushrooms, washed and sliced.
• 2 x tbsp. olive oil.
• ¼ x tsp ginger garlic paste.
• ½ x tsp dried thyme.
• Salt and pepper to taste.

Method:

• Heat oil in a pan.
• Add the mushroom and allow to cook till it starts to go brown.
• Add the remaining ingredients and season well.
• Cook till the mushrooms are brown and have started to caramlise.
• Remove from the pan and place on a kitchen towel to drain off excess liquid.

Ingredients for the avo mash:

• 1 x avo, mashed.
• Salt and pepper to taste.
• Pinch of chilli flaskes.
• A few drops of lime juice.
• A few coriander leaves, roughly chopped.

Method:

• Place all the ingredients in a bowl and mix to combine everything.

To assemble:

• Place a slice of buttered toast, butter side up on a plate.
• Spread a generous layer of the avo mixture on the toast.
• Add a layer of mushrooms ontop of the avo layer.
• Garnish with a sprinkling of extra chilli flakes and a dash of chilli oil.