My Famous Guacamole

It feels a bit cheeky to call this a recipe as it’s so easy and basically impossible to mess up, but it’s been my most requested ‘recipe’ among my friends and it’s about time I shared it. Adjust it to suit your palate (no two guacamoles I make are exactly the same), but here is the basis of the guacamole that features prominently at most Bills gatherings. We usually serve it with salted corn chips, but it also works well with flavoured Doritos, crackers, veggie sticks, or my sister’s weird but delicious favourite, salt and vinegar chips. Of course it is also a perfect addition to tacos, burritos and nachos.

Warning: once you make it for your friends, you will never be allowed to bring anything else to a party… ever!

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Ingredients (makes enough for 1 packet of corn chips)
2 ripe avocados
1 medium sized clove of garlic, finely diced
2 teaspoons tomato, finely chopped
3 teaspoons lime juice
2 teaspoons sweet chilli sauce
1 teaspoon Tabasco sauce (optional)
Salt
Pepper
Coriander leaves, to serve
Corn chips, to serve

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Ft. Adelaide Crows scarf in the background because it’s AFL Grand Final Day!!

Cut up the avocados into small cubes and scoop into a medium sized bowl. Mash gently with a fork until mostly squashed but with some lumps (I prefer the term ‘texture’) remaining.

Dice the garlic (making the pieces as small as possible) and tomato and add to the avocado. Gently stir through with the fork.

Add in the lime juice, sweet chilli sauce and tabasco sauce (if desired). Stir until combined. Season with salt and pepper. Taste it and add more of any of the ingredients until it’s balanced and to your liking.

Transfer into a small serving bowl, top with a couple of coriander leaves and enjoy!

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Recipe adapted from Emma, my neighbour from Canberra.

And because it’s always stuck in my head, enjoy the horrendously catchy ‘Guacamole Song’ here!!

Key Lime Pie

Happy Pi Day everyone! And what an exciting one it is (3.14.15).
This pie is perfectly seasonal – being both a pie (for Pi day) and a fabulous shade of green which is appropriate for St. Patrick’s Day next week 🙂
It’s also very easy to make and a delicious way to take advantage of the abundance of limes we are lucky to have at this time of the year.

Ingredients (serves 8-10)
135g digestive biscuits, finely crushed
60g caster sugar
75g butter, softened
1x 400g can sweetened condensed milk
125ml fresh lime juice
2 teaspoons grated lime zest
2 eggs, separated
Green food colouring (optional)
300ml thickened cream

Method
Preheat oven to 170°C. In a shallow 20-23cm pie dish, press combined biscuit crumbs, sugar & butter into the base and up this sides, making a small rim.

In a medium bowl, whisk condensed milk with lime juice, zest and egg yolks until the mixture thickens. Add 1-2 drops of green food colouring.

In a small bowl with electric mixer on full power, beat egg whites to stiff peaks. Gently fold into lime mixture.

Pour lime filling into the biscuit crust and smooth the top.

Bake the pie for 15-20 mins or until lime filling is just firm.

Cool pie in this dish and then refrigerate until chilled, approximately 3 hours.

Whip cream in a small bowl until stiff peaks form. Pipe a border of cream around the edge of the pie and top with h lime wedges if desired. Enjoy!

Adapted from Mary Berry’s ‘Key lime Pie’ in Step By Step Desserts and Confections.