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.
I came down with a terrible cold on Sunday. Just bam it hit me, and I got the lot; sore throat, runny nose, fever… At least it broke out quickly and the recovery seem pretty quick as well. Fever is gone, I’m back at work and my taste sensation has come back as well. Yay!
Before this hit me, on Friday we had a lovely little basil-themed dinner. It just happened like that and it was really nice! We had one of my favourite starters to begin with – bruschetta. It is best this time of year when the tomatoes taste like they should, full of sun and happiness. Paired with lots of basil, some garlic and nice crusty bread this is a winner every time. I just wanted to remind you of that.
Bruschetta, serves 2 as quite a large starter
6 largeish pieces of ciabatta
4-6 medium tomatoes
a handful of basil, finely chopped
2 tbsp olive oil
1 garlic clove, pressed
Chop the tomatoes wuite finely and put it into a sieve to get rid of the excess water. Transfer to a bowl, add basil, pressed garlic, olive oil and spices.
Place the bread pieces on an oven tray and pour garlic on them. Rub the recently used garlic press over the bread to give it a hint of garlic. Roast in 200C oven for about 5 minutes (or until crusty on top).
Place generous spoonfuls of the tomato mixture on each piece of bread. Serve immediately – with napkins.
After seeing this the other day, I craved tomato salad, something I haven’t eaten since I was in Provence in 2007. Weird, since it is such a nice and refreshing little salad. And incredibly easy to make. Just make sure you have nice tomatoes and this will be a perfect little side dish, especially with meat.
Classic tomato salad, serves 2
4 medium tomatoes
1/2 large onion, finely chopped
1 tsp dijon mustard
1 tbsp white wine vinegar
2-3 tbsp extra virgin olive oil
Slice the tomatoes and place them on a plate. Sprinkle the onion on top, and salt and freshly ground pepper. Whisk together mustard, vinegar and oil and pour over the salad.