Proper guacamole


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)

1 lime

Worchestershire sauce

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. 

Grilled oysters

While home in Sweden I got into watching some of the summer programs on telly, and one TV chef called Tina Nordström cooked dinner with Swedish celebreties. In one program she met with a talk show host in the archipelagoa and put oysters on the barbecue. Something both me and my parents really wanted to try, so we did.

Dad was also great at opening the oysters and of course got to do the man-job and light the barbecue.

I really enjoy osysters, but this was the first time I had them warm, but it was just as nice as cold ones.

How to:

Fire up the barbecue and wait for the coal to warm up. Open the oysters and discard of the ‘lid’. Place the oysters directly on the hot coal and wait for them to heat up and shrink a little. Remove from heat and de-attach the oysters from the shells. Add lemon juice and 1-2 drops of tabasco.