Holy Guacamole

I've been told by a few people that my guacamole is the best they've had. It's not often I get a compliment like that! My secret to guacamole...sour cream. Very unconventional I know however the addition of sour cream turns up the dial a little, adding creaminess whilst also helping keep the guacamole looking and tasting fresh. The key to good guacamole is ripened avocado's, I only use Has and keep the texture of the guacamole chunky, you don't want to serve up what looks like pureed baby food.

Enjoy
x

Ingredients
Serves 4-6
4  ripe avocado's roughly chopped
1 tablespoon of fresh lemon or lime juice
1 tablespoon Sour Cream
1/2 Red Onion minced
1/2 garlic clove minced
1 ripened tomato seeds and flesh removed, roughly chopped
2 table spoons of cilantro/coriander
1-2 red chili's seeds and stem removed, minced (you can also use dried chili flakes)
Salt and Pepper

Method
Place roughly chopped avocado's in a mixing bowl. Add the lemon or lime juice immediately and gently mash the avocado's with a fork (remember to keep the guacamole chunky!). Add the remaining ingredients and gently combine. Make sure you add enough salt and pepper. Serve immediately with tortilla chips or vegetable crudites. If making in advance, ensure to place plastic wrap right on top of the guacamole to prevent oxidation. 

Pea and Mint Soup

This soup holds a very dear place in my heart. I have stolen the recipe from a good friend. I met Ange a little over two years ago here in Doha. We became fast friends. We had the same sense of humour, we loved a good glass of bubbles and we would spend hours giggling away like school girls. Ange was also my hairdresser. Every month I would go to her home where she would cut, colour and feed me Pea and Mint Soup. Ange has since moved back to Australia and while I miss her terribly, I know that a good bowl of this soup makes her feel a little closer.

Ingredients
Olive oil
1 brown onion chopped
2 cloves of garlic minced
3 cups of chicken/vegetable stock
1kg frozen peas
1/3 cup mint leaves chopped
Sour cream (optional) (I use low fat sour cream)

Method
1. Over medium-high heat gently cook onions and garlic for 5 minutes or until soft and transparent.
2. Add stock and bring to the boil.
3. Add peas and mint, bring to the boil, cover and cook for 3 minutes.
4. Set soup aside to cool slightly
5. Blend soup until smooth (I do prefer mine slightly chunky, it's up to you)
6. Reheat soup in saucepan
7. Serve soup hot and garnish with sour cream and a mint leaf.