About the Authors

COLETTE DIKE

"Fooddeco: the love story between cookery and food styling"

Hello, I’m Colette, the chef and food stylist behind Fooddeco. I’m often asked if I get tired of avocados. The answer? Quite simply, no! It’s such a versatile ingredient and the possibilities for using it in dishes are endless. From guacamole to ceviche, from burgers to smoothies, from cake to chocolate mousse, tiring of avocado would be like tiring of sunshine. To celebrate my love of avocados, this book will take you on a journey around the world with recipes from all four corners of the globe.

Besides being an extremely healthy, yummy, and versatile superfood, the avocado is incredibly photogenic. That’s why it’s my favorite ingredient to use in recipes and food photography. With a mellow flavor, avocado is a fantastic complement to sour, sweet, and salty dishes. But it works in unexpected ways, too. You might be surprised to find out that vanilla and avocado is one of my favorite flavor combinations. Try it yourself! You can find this duo in several recipes in this book. My love for food began long before Instagram. At the precocious age of 12, I started compiling my first cookbook and scrapbook of culinary ideas. The book wasn’t sleek enough to publish, but it taught me that food would be a dominant focus of my life. After working for the biggest publisher in the Netherlands for a few years, I decided to follow my dreams and started Fooddeco out of my home. Within a few years we had grown into a full-time operation and a household name, thanks to some viral pieces of content and media features from around the world. I even earned the unofficial nickname of Avocado Queen. Truthfully, who wouldn’t be happy with that? I have the most wonderful three-generation review panel testing my recipes, from my youngest who’s just two years old to her grandparents. Jochem, Mae and Olivia, my husband and daughters, are the heartof the panel. Although my styling looks like a lot of work, it’s actually really easy and quick to do. That’s why I only use common ingredients you can get at any supermarket, such as sesame seeds, poppy seeds, chili flakes, broccoli, lime, and greens. By showing you how to use easy-tofind ingredients in unexpected ways, I hope to inspire you and help you impress friends and family with fresh, flavorful, healthy, and breathtaking creations, served up with love. That’s what Fooddeco is all about. Let’s celebrate together the limitless awesomeness of avocados, truly the gift that keeps on giving. Love, Colette xoxo P.S Find me on @fooddeco

RECIPES BREAKFAST, BRUNCH, LUNCH

Breakfast and lunch, and their cheeky love child brunch, are the holy trinity of daytime dining. Together they provide endless possibilities for the avocado lover. With its creamy neutral flavor, avocado works smashed, in smoothies and sandwiches and, as we’ll see, can be an ingredient in sweet or savory recipes.

AVOCADO PANCAKES

This moist, sweet pancake is a family favorite. I always have some on the go in the fridge because my kids and I both love them. They’re indulgent and nourishing at the same time. Serve them in a stack with your favorite toppings and let the kids do their own, or wrap them up for a snack at school.

INGREDIENTS

1 avocado, pit and skin removed, roughly mashed 125ml unsweetened almond milk 130g all-purpose flour 2 free-range eggs 1 banana (any will do, but the riper the better) 2 tsp. baking powder A pinch of salt Vegetable oil Toppings (optional): avocado or mango roses, blueberries, pomegranate seeds, kiwi slices, banana slices, coconut chips. Maple syrup

EQUIPMENT NEEDED

Food processor or blender

METHOD

1 In a food processor or blender mix the avocado, milk, flour, eggs, banana, baking powder and a pinch of salt together thoroughly. If necessary, stop throughout and scrape down the sides of the bowl with a rubber spatula. 2 Heat a large non-stick or cast iron skillet over medium heat. Add the vegetable oil a few drops at a time until it coats the entire surface. 3 For each pancake, spoon ±3–4tbsp. of batter into the skillet, using the back of the spoon to spread the batter into a circle. 4 Cook until golden brown on the bottom. Flip to cook on the other side until brown. Repeat this process with the rest of the batter. 5 Stack and serve with your favorite fruit and toppings (including more avocado, of course!). If desired, drizzle with maple syrup. Serving variation: cut the pancake into an ice cream cone shape and serve with fresh fruit in the shape of an ice cream scoop.

MAKES 8

PANCAKES