For Halloween last year I went to Dublin for the weekend to visit my friend Sinead and the city was bustling to say the least; in part because of Halloween but it was also the Dublin Marathon that weekend and of course there was a big rugby game on (like most weekends in Ireland).
I arrived late on the Friday night so we only had time to catch up over a bottle of wine, but spent the next day out on the town. We started with a delicious brunch at Dillinger’s in the cosy Ranelagh area.
The place was packed when we arrived but we got a nice table (can’t remember if you can book or not) and started to read to menu. For a brunch menu, this was one of the best I’ve seen; I wanted to eat everything! In the end I decided on the hash brown with guacemole, poached egg and smoked salmon while Sinead had the waffles with fried chicken and maple syrup. Both dishes were really nice (just a tad too big for us).
We also had bellinis drink (appropriate when on holiday) and coffee.
Our lovely Saturday continued with some shopping, both in Ranelagh and central Dublin, and some drinks outside before going home to change and then on to dinner.
Dillinger’s, 47 Ranelagh, Dublin 6, Ireland
My go-to guacamole recipe has always been my own concoction from when I was younger and tacos became the staple Friday dinner for all Swedish families. It’s very nice (my best friend can testify to that), but as it contains creme fraiche it’s far from a proper guacamole. So a few weeks ago when I found the best tortilla chips ever in my local Whole Foods (oh, how I love saying that!) I thought it was about time to try a slightly more authentic version of guacamole.
And the result was amazing! It’s so easy to make, and quite healthy (if you don’t count the tortilla chips) and it has become my new obsession.
Proper guacamole, serves 4
2 perfectly ripe medium Hass avocados,
1/2 medium red onion, finely chopped
1 small tomato, chopped
1 bunch coriander
Tabasco (the red one)
salt, black pepper
Spoon the avocados into a bowl and mush up with a fork. Add the chopped tomatoes and onions. Add lime juice (start with the juice from half a lime, add more to taste), a few drops of Tabasco and Worchestershire sauce. Add salt and pepper and mix well. Chop the coriander and add to the guacemole. Check the seasoning and adjust if needed. Serve with tortilla chips or with any Mexican or Tex Mex dish.
When I visited New York in the summer, we spent our last evening at Yankee Stadium in The Bronx and watched the Yankees beat Boston Red Sox.
The game itself was entertaining, but just as fun was the selection of food. We had hot dogs with sauerkraut and pleeenty of nachos.
The way the nachos were served there with a cheesy sauce and not with melted cheese on top was delicious, especially with heaps of sour cream and guacemole and extra grated cheese.
It is easy to make this at home too, and more substantial than popcorns while watching a film. And so yummy!
Nachos Yankee style, serves 2
Most parts of a bag of salted tortilla chips
2 batches guacemole
1 batch salsa
100 ml sour cream
some grated cheese
1 tbsp butter
1 tbsp plain flour
300 ml milk
150 g strong cheese, like cheddar
Melt the butter in a non-stick saucepan, add the flour while whisking. Add some of the milk while whisking, and as it thickens add some more, while stirring the whole time. Repeat with all the milk. Once the sauce is thick, add the cheese to melt and season to taste with salt and pepper.
Place the chips in a bowl/dish and distribute the warm cheese sauce. Top with the other ingredients. Dig in!
Last Sunday was a girlie day back home spent with my best friends Emma and Malin. Our male friend Linus also joined us for the first part which was lunch/brunch so he got to pretend to be a girl for the day.
Actually we are not the girliest of girls so the conversation involved golf, football and handball among other things so I don’t think Linus suffered too much.
After our lunch and a brisk walk in the cold, Linus left and us girls went back to Emma and chilled out.
Emma wanted pulled pork for supper so I prepared that before we went outside and it smelt really nice by the time we got back to her flat. We then cooked together to prepare the rest. I instructed Malin to make aioli and Emma did the salad and grated root veg for the slaw. We also made a big batch of guacamole to have with nachos. It was the first time I served pulled pork with pitta and aioli but I highly recommend it as it was a great combo.
After all that food we had to sit back on the sofa, continue chatting and keeping one eye on the Masters. It was a lovely day and I do hope we get the chance to have one again soon. It is not always easy for us to meet up as we live in different places (countries even) and work different hours. But when we do meet up we always have a great time!
Guacemole, serves 6
5 small avocados
3 tbsp creme fraiche
juice from 1 lime
1/2-1 tsp Worchestershire sauce
tabasco, to taste
salt, white pepper
Mush up the avocados with a fork, add creme fraiche and lime juice. Season to taste witth Worchestershire sauce and tabasco, finish off with salt and pepper.
Aioli, serves 3
1 egg yolk
ca 150 ml mild rapeseed oil (or other neautral oil)
1,5 garlic clove, pressed
1-2 tsp lemon juice
salt, white pepper
Place the yolk in a mixing bowl and add the oil drop by drop while whisking away. After a while you can add the oil abit faster but take care. Once the oil is incorporated, add the garlic and lemon, season to taste with salt and pepper.