“Green Chilli & Avocado Dip” and “Cole Slaw” from “Together: Our Community Cookbook”

Green Chilli & Avocado Dip

This recipe was one of the main reasons why I bought the cookbook in the first place. I love avocados. I love dips. It was cited as one of the favourites of the Duchess of Sussex. [Who is also a former Northwestern Wildcat– just like me! We have SO MUCH in common. Meghan: If you’re reading this and you’d like some tips about how to file your US taxes and/or otherwise survive as an American expat in London, hit me up.]

This is sort of like a very creamy, slightly different guacamole. Obviously, I love guacamole so this definitely worked for me. This is yet another super easy recipe because all you have to do is throw all the ingredients into the food processor and whizz away. If you had the ingredients to hand, you could definitely throw this together if unexpected guests showed up on your doorstep. [Does that even happen any more? Probably not. But it’s nice to think about. Maybe Meghan makes it when Wills and Kate pop in for cocktails. Who can say.]

I will definitely be making this again and again. Highly recommended.

If you’d like to try it yourself, click through here to see the recipe on MSN.com.

Cole Slaw

Cole slaw is practically its own food group in America, particularly in the summer. It’s impossible to go to any barbeque or outdoor party and not have it feature. Consequently, a conservative estimate is that I’ve eaten cole slaw approximately 769,351 times. I could be off by one or two.

Every time we have cole slaw, I look anew for a better recipe because inevitably it is disappointing. There’s only so many ways you can change it, because the premise remains the same: cabbage, carrots, mayonnaise. The American recipes tend to feature a LOT of mayonnaise, which I don’t really like.

But I believe, my friends, that I have found the perfect cole slaw recipe. How perfect is it? It’s so good that I’ve already made it three times. It’s delicious and easy.

Aside from the building blocks of cabbage, carrots and mayonnaise, this version makes three key additions which truly elevate it to the sublime: chilli flakes, coriander and chopped red pepper. Suddenly cole slaw was a lot more interesting and fresh than all the previous iterations.

I’ll definitely be making this again and again and again.

“Green Chilli & Avocado Dip” and “Cole Slaw” from “Together: Our Community Cookbook”

“Spatchcock and Sides” from “Virgin to Veteran”

Andrew (12): That chicken is some good eating!

Tim: I would definitely want to have this again.

Nicholas (9): I would want to have it again, but not with the coleslaw. Just with carrots.

Andrew: Same.

Maureen: You guys need to go to more American picnics, where coleslaw is considered its own food group in the summer. It’s all delicious.

Tim: This is a plate full of yum. The grilled vegetables are also really good too.

Maureen: Yes, but we’re not talking about those. I can’t stop eating this chicken, it’s so good.

Continue reading ““Spatchcock and Sides” from “Virgin to Veteran””

“Spatchcock and Sides” from “Virgin to Veteran”