Following the lead of my sister-in-law, I have become obsessed with Jamie Oliver's 15 Minute and 30 Minute Meals. Over the Christmas holidays we had a friendly family competition to see if one of his 30 Minute Meals could even be accomplished in that time. My husband and I each picked a meal to prepare and then had his family judge the results. Even though I think my husband finished his a little faster (we were both over by about 5-7 minutes), I think I won in the taste and cool-under-pressure categories. It was crazy fun, the meals were actually easy to prepare, and they certainly were super delicious to eat!
Since then I have incorporated quite a few of the recipes into our regular evening dinners. For this meal I made Jamie's 15 Minute Meal guacamole. Tonight I served it with his bread and tomato soup. This soup takes a bit longer than 15 minutes to make, but it's not too much work and it really is one of my absolute favourite dishes. I've started to toast the bread in the oven before adding it to the soup. It gives the bread a slightly crispier texture, and helps it hold up in the soup a bit better, which I prefer.
Guacamole
Ingredients
1 small handful of mixed-colour cherry tomatoes½-1 fresh red chilli
A few sprigs of fresh coriander
1 ripe avocado
1 lime
Method
Squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
