I don’t ever remember liking avocados as a child. I don’t remember what made me give them a second chance and led to my liking them now either. I had pretty much the same experience with yoghurt; I think some foods you may just have to grow up for.
The thing about avocados though is that they make you hate to love them. For instance, sometimes when I am at the store, particularly now while avocados are in season, I really believe that I might enjoy an avocado something or another. That being the case I buy a couple of avocados selecting only those which yield ever so softly to my touch. Then it often happens that by the time I get home the feeling has been replaced with a hankering for a rather large cup of tea (grocery shopping does that to a girl) and the avocado thing is temporarily forgotten, inevitably to return the next day. But of course by then the perfectly ripe avocados of yesterday are now The Unwantables ; brown and mushy. Avocados are quite possibly the most infuriating fruit in the universe.
Nothing can drive me crazy quite like slicing into what I think is a perfectly ripe hass avocado only to find it has brown patches on the inside. Nothing can replace the gloriousness that is mushy avo and lemon juice on toast either. It’s my own personal gastronomic conundrum.
Back in the day when Dear Husband and I lived in Durban one of our top favourite things to eat was mushy lemony peppery avocado on fresh homemade bread, eaten off a paper plate mind you, which was something that could only be bought at a particular stall at Essenwood Market.
Now it has been quite some time since we were in Durban and even longer since we were at that particular market so I cannot say for certain if it is still there. As I remember it though, that particular mushy avocado on that particular thickly cut bread, certainly was worth the drive from Ballito.
Today’s recipe of what is essentially guacamole on homemade bread is my version of that market plate. It’s also the same recipe that I use when making nachos. Given how often I make guacamole – Pretty Girl is an enormous fan and loves it in her lunchbox – I am rather surprised that this is its first appearance on Pomegranate Days.
It is a rather timely appearance at that however, because this beautiful avocado sandwich is the perfect thing to eat on a “Fake Summer” day, which is exactly what this first week of spring has felt like in the Winelands.
PS – And Yes! I do think that you should make your own bread.
- 500 ml (2 C) nutty wheat flour
- 500 ml (2 C) cake flour
- 5 ml (1 t) salt
- 15 ml (1 T) brown sugar
- 1 x 10 g packet dried yeast
- 15 ml (1 T) sunflower oil
- 500 ml (2 C) lukewarm water
- 15 ml (1 T) mixed seeds
- a little water for brushing
- 2 large red tomatoes
- 1 small red onion
- handful coriander leaves
- juice of one lemon juice
- salt and freshly ground black pepper
- 3 whole avocados
- Mix the nutty wheat, flour, salt and sugar and yeast together.
- Make a well in the center of the flour and add the oil.
- Add enough of the warm water to the flour to form a soft dough with the consistency of thick batter.
- Spoon the dough into a bread loaf pan that has been sprayed with non-stick spray.
- Leave the bread to rise in a warm place until the dough has doubled in size.
- Brush the top of the dough very lightly with a little water and sprinkle with the seeds.
- Bake the bread in an oven that has been preheated to 180˚C for one hour or until a skewer inserted in the middle comes out clean.
- Turn the bread out onto a cooling rack to cool completely before slicing.
- Chop the tomatoes and onions into small even sized pieces.
- Thoroughly wash the coriander, finely chop and add to the tomato mix.
- Add the half of the lemon juice. Season to taste with salt and set aside.
- Peel and core the avocados and use a fork to coarsely mash the flesh.
- Stir the avocado into the tomato and onion mix.
- Season to taste with the remaining lemon juice, salt and pepper.