Holiday tipples and treats!

 

 

We love guacamole in our house! When I told my husband that I'd be making guacamole today for this blog post, I'd hardly finished my sentence before he cut in and declared he'd eat it when he got home from work! Ha! It's my go to appetiser for parties and it's not long before it disappears!

 

There has been a little heatwave hit south east Queensland but I think it seems to have made it's way to central east Queensland too. It has been a 33 degree day today and will be tomorrow – a great way to start the Queensland Queen's birthday long weekend, and we've got family visiting for a few days so it's an extra long weekend for us! So to celebrate the end of the working week, the start of the long weekend and to beat the heatwave we're enjoying a refreshing (semi-) frozen pineapple margarita and this zesty guacamole. 

 

It's starting to feel a lot like summer!

 

 

ZESTY GUACAMOLE

 

Makes about 1 1/2 cups depending on the size of your avos.

 

2 avocados 

1/4 red onion

1 jalapeño or green chilli (if you don't like spicy food, leave this out or only use half)

1/4 cup coriander

Juice of 1 lime

Salt and pepper

Corn chips for serving

 

Halve and scoop the flesh out of the avocados into a small bowl and mash with a fork or potato masher. I like to leave it a little chunky.

Chop the red onion and deseeded jalapeño into a small dice and add to the avocado.

Finely chop the coriander and add to the avocado mix along with the lime juice.

Mix everything together and season with salt and pepper. 

 

I like to taste test with a corn chip and add whatever I feel it needs more of – it'll be a matter of personal preference. Usually I like to add a little more lime because I love it fresh and zesty! 

 

TOP TIP: For parties I often like to incorporate this recipe into a 3 layer dip – and it's always a hit! In a shallow bowl I spread a layer of guacamole, followed by a layer of sour cream (or greek yoghurt) and finally, a layer of fresh tomato, cucumber salsa. You can find my recipe for the salsa here.

 

 

 

 

PINEAPPLE (SEMI-) FROZEN MARGARITAS

 

Makes about 4–5 cups or a 1 litre jug.

 

1/2 pineapple, peeled and chopped into chunks

Juice of 3 limes

2 cups ice

2 shots tequila

1/2 shot cointreau

Wedge of pineapple and slice of lime to serve

 

Blend all ingredients and serve immediately with a wedge of pineapple and slice of lime.

 

TOP TIP: For a non-alcoholic version of this cocktail, blend the pineapple, lime juice and ice along with the juice of an orange, serve and enjoy!

 

 

 

Chip bowl and cocktail glasses, IKEA; Wooden Pineapple bowl, Arrow Divine; Bamboo straws, Coconut Bowls; Linen table cloth, White Home.

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