Some great copycat recipes

It's been a while since I posted one of these! Here are three brilliant recipes I've found on other food blogs lately.

Buttermilk biscuits is a real favorite - I made it for Fourth of July with fried chicken, and they were absolutely delicious. I especially liked them with the Canadian maple butter Jeff and Brad brought us when they visited in June! This recipe is from Nook & Pantry.



Roasted tomato salsa, from 101 Cookbooks. This was also for the Fourth of July, actually. And very tasty indeed! I used regular dried chillies and chipotle sauce to flavor it, rather than chipotles in adobo or guajillo peppers.



Peanut Noodle Salad from Cloudberry Quark. Oh wow. This was just a fabulous, fabulous dinner. I really liked it - definitely one to try again. And again. I served it with some sliced beef on top, and it was just delicious. I used dried chillies rather than fresh, and red onions rather than scallions. Feel free to substitute as you see fit!

Thai Beef Salad

I crave salads now that it's summer - and this one is a real winner. It's not really thai, but it sure has a thai vibe. And most of all, it's really flavorful and easy to adapt to your liking, as well as very quick to cook.

Serve it with rice, or not - depends on how hungry you are!

I don't really specify what cut of meat to use - seems that those terms are particularly hard to translate since butchers around the world do things differently. But you want something tender since you're only flash-frying it.

Thai Beef Salad
Serves 2

300 g tender beef, cut into strips
1/2 zucchini, cut into strips
100 g mango, diced
10-15 cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 bunch fresh coriander (say, a large handful.)
small handful fresh mint
3 tbsp neutral oil
3 tbsp Japanese light soy sauce
2 limes, juiced
3 tbsp water
1/2 tbsp sesame oil
pinch of brown sugar
1 garlic clove, minced
1 chilli, finely chopped, or crushed dried chilli. I use a mixture of Piri-Piri and sea salt.

Combine tomatoes, mango, red onions, mint and coriander in a bowl. In another bowl, mix oil, soy sauce, lime juice, water, sesame oil, sugar, garlic and chilli.

Heat some oil in a large pan or a wok. Fry the zucchini strips for 3-4 minutes or until lightly browned. Put aside. Add more oil, and fry the meat for a few minutes or until browned. Pour over the dressing and let it boil for 30 seconds.

Arrange everything on a plate and serve.

Recipe in Swedish:
Thailändsk biffsallad med mango

Waiter, there's something in my... Smoky Rocket Sauce

This is an entry for Spittoon Extra's event "Waiter, there's something in my...", the currant theme is of course sauces and this fits the bill perfectly. See, in the summer I almost always go for cold sauces. I have no inclination of standing at the stove more than I need to, so it's much more often a cold sauce, and something coooked on the barbecue.

Rocket, or arugula, is one of my favorite types of greens. It's rather strong and has a mustardy tone, and it's great for a simple salad. It's also great for making a cold sauce, as we discovered the other night. We had to improvise and had "nothing" in the fridge. However, I managed to scrape this together, and boy, am I glad I did! It's super tasty and easy to make - and I've made it twice since, already.

Smoky Rocket Sauce

50 g rocket (arugula)
150 ml thick yogurt (greek or turkish, around 10% fat)
2-3 tbsp mayonnaise
1/2-1 tbsp chipotle sauce or paste (chipotle is a smoked chili pepper)
cayenne pepper

Chop the rocket coarsely. Mix yogurt and mayo, and flavor with chipotle and cayenne, and a dollop of honey if it's too sour. You can add a little salt, too. Mix in the rocket, and serve.

You can prepare it several hours in advance - it keeps well in the fridge. Add some garlic for more of a bite, if you'd like.

Recipe in Swedish:
Rökig ruccolasås

Weekend Cat Blogging - sleepy kittens

We visited our dear friends Helmy and Bernt this week. They are the breeders of two of our cats - Ywette and Kelly. They have kittens right now - eight of them, in fact! I just had to share some of the photos I took - there's nothing more adorable than sleepy kittens...



And no, I can't tell them apart. They're all Shaded Silver British Shorthairs, though. And one is still for sale, a gorgeous little cutie called Samurai Sam - he spent the night in our bed, and awww, it was hard to resist his charms. But we're not getting another male, I don't think Hamlet would approve...



Check out S*Esteticas homepage for much more pictures.



Weekend Cat Blogging this week is hosted by A Byootaful Life - check it out for many more gorgeous kitties!

Irish Coffee Ice Cream Cake

I know I've been posting a lot about frozen desserts lately - but well, it's the season for it! Here's yet another one, a delicious dessert that's really easy to prepare in advance. In fact, it's an ice cream cake that doesn't require an ice cream maker - always a plus! Since the ice cream contains alcohol, it won't freeze rock solid so you don't need to pull it out of the freezer long before cutting and serving. It will be just right as it is.

The recipe originally comes from a lovely little book called "Slutet Gott" (translates to something like "good in the end") that's from Sweden's largest food magazine Allt om Mat.

Use irish whiskey if you have it - I used Bushmills, Jameson would be another good choice. If it'd be good in an actual Irish Coffee, it'll be good here!

This is an entry for Yum Sugars Ice Cream Challenge - can't wait for the round-up, I bet there'll be tons of great ice creams!

Irish Coffee Ice Cream Cake
Serves 10

cake:
250 g almond paste
2 egg whites
2 tbsp cocoa powder

ice cream:
400 ml heavy/double cream (35-40% fat)
2 tbsp instant coffee
100 ml (0.4 cups) powdered sugar
2 egg yolks
2 tbsp whiskey

Grate the almond paste and mix with cocoa and egg whites until smooth. Spread into a greased springform pan (line the bottom first with parchment paper if you're at all nervous about getting the cake out) and bake at 175°C for 12-15 minutes. Remove the cake from the tin and let it cool completely on a rack. Wash the pan.

When the cake is cooled, put it back in the now-clean pan. Beat the cream with powdered sugar and instant coffee until it's really thick. Stir in egg yolks and whiskey. Pour this on top of the cake, cover with plastic foil and freeze over night or for at least four hours.

Serve with a little bit of cocoa powder on top, or with chocolate covered coffee beans.

Recipe in Swedish:
Irish Coffee glasstårta

Nectarine Sorbet

Phew, today is another really, really warm day. We've been on the road, going back from a short trip to Per's parents and our friends in Linköping. (Who by the way had no less than 8 lovely kittens, I'll show you some pictures for Weekend Cat Blogging.) I came home with rhubarb, red currants and gooseberries - what a bounty! Happily cooking up a gooseberry meringue pie for later! And we finally, finally managed to find a new bookshelf for my cookbooks. I have had the hardest time finding something that will both look good, and fit all my books, but now, success! There's plenty of room in it, and it really does look very good. Happy!

Sorbet is one of my favorite ways to cool off. This great recipe is from David Lebovitz' book "The Perfect Scoop" which you should really pick up if you haven't yet done so. It really is outstanding - what a great book!

Nectarine Sorbet

6-7 very ripe nectarines
160 ml water
140 g sugar
1-2 tsp fresh lemon juice

Cut the nectarines into dice, don't bother peeling them. Add the water and bring toa boil. Cover and let cook for ten minutes. Add the sugar, stir until it's dissolved, and then leave to cool completely.

Mix in a blender or with a handheld blender, and add the lemon. Chill very well, preferrably over night, and then freeze in an ice-cream machine for about 15-20 minutes.

Recipe in Swedish:
Nektarinsorbet

Foodie Gifts from Australia

I can't believe I haven't blogged about this! A kind reader sent me a new-to-me and very awesome sort of mac & cheese (which many of you already know is my guilty pleasure): Macaroni & Cheese Deluxe. The macaroni is regular enough, but the sauce is ready mixed rather than being just a powder. Ah. Convenience food made even more convenient! And it's really creamy and tasty. So, a big thank you - you know you who are, kind reader!

And as a bonus - I also got dorrigo pepper and lemon myrtle, two native Australian spices. I have yet to figure out what to use them for - but I'll have great fun playing with them, that's for sure.

Red Curry Sausage

Swedish Falu Sausage is probably not something many of you have easy access too, but just in case you do find it, you could try this easy recipe with it. Falu Sausage is a name-protected sausage, that's made from smoked beef. It's very smooth, and very mild, and probably the favorite of just about any kid in Sweden. Germany and Poland have similar sausages as well.

I like to just slice it and fry it, and serve with pasta, but it's also nice to make more of a stew with it. This is a spicy version, that's really quite interesting. You could make it with regular hot dogs instead of Falu Sausage, too.

Red Curry Sausage
Serves 2, generously

300 g Falu Sausage or other mild sausage, diced
1 yellow onion, diced
3 cloves of garlic, minced
1-2 tbsp red curry paste
chilli sauce or tabasco
100 ml (0,4 cups) corn (frozen is fine)
200 ml coconut milk
100 ml cream (light cooking cream works fine)

Fry the sausage in a large pan until it's browned. Add garlic, onion and red curry and fry for a few minutes. Add the chilli sauce and the corn. After a few more minutes, add coconut milk and cooking cream, and leave to simmer for a few minutes. Add a little water or milk if it's too thick.

Serve with rice.

Recipe in Swedish:
Falukorv med röd curry

Zucchini Carpaccio

Monday, monday, glorious monday! Still on vacation, thankfully. Here's a nice little summery starter. I like having small, vegetarian starters now that we use the barbecue so much and usually serve lots of meat for the main course. In fact, I like small, vegetarian starters pretty much all the time - it's nice starting the meal with something really light. This is very flavorful too, and additionally, it looks very pretty. Above all, it takes about five minutes to make, so even the most hazzled host can do it. You could even do a much bigger version on a pretty plate, for a buffet.

Zucchini Carpaccio
Serves 4 as a small starter

1/2 zucchini
20 gram västerbottensost or other sharp cheese (a young parmesan would be nice)
1/2 tbsp cold-pressed rapeseed oil
sea salt
1/2 tbsp crema di balsamico

Slice the zucchini very finely on a mandolin, and arrange on four small plates. Drizzle with rapeseed oil and crema di balsamico, and top with a scattering of sea salt and thinly sliced cheese.

Recipe in Swedish:
Zucchinicarpaccio

Drinks with Bols Parfait Amour

Bols Parfait Amour is a very purple sweet liqueur, with hints of vanilla and citrus. Tesse brought a bottle to Dalarna, and we happily proceeded to mix drinks. Here are two - one very pretty and successful, and one.. well, less so.

The first is simple. Let's call it a "Purple Sparkle". Just tip some Parfait Amour into a martini glass or champagne flute, and top up with sparkling wine or champagne. Really tasty! I urge you to try this!



The second one is simple too. We had run out of champagne, but had plenty of vodka, and orange juice. Now, mixing something bright purple with something bright yellow is a not so stellar idea, and the drink, predictably, looks like dishwater. I'm happy to say it tastes pretty good though - so if you're not particular about looks, give it a try! Not sure what it should be called though. "Purple Juice"? "Dirty Screwdriver"? Anyway. Roughly equal (small) parts of Parfait Amour and vodka, topped with plenty of orange juice.

Cheers!

Raspberry Limoncello Semifreddo

We had guests last night - Linda and Anders from Gothenburg, who are the proud owners of beautiful little Honey from Kelly's last litter (she's number three in that post), and two other gorgeous cats. We had a great time, and of course, ate some good food! Linda is a keen cook and I had a lot of fun thinking of what to make for her. For dessert, I settled on this wonderful semifreddo!

The recipe originally comes from BBC Good Food, but I've exchanged homemade vanilla sugar for their suggestion of golden caster sugar. The vanilla brings a certain roundness to the flavors, and I much prefer it.

And not to sound like a broken record, but you really should make your own vanilla sugar. Simply stick a couple of vanilla pods - broken up is better - in a pot of sugar. Shake it around a bit. Fill up with sugar as you use it. That's all there is to it.

As for limoncello, it's a gorgeous Italian lemon liqueur. As it happens, it's easy to make your own!

You can make this dessert well in advance, just remember to bring it out of the freezer about half an hour before you want to eat it or it will be frozen solid and impossible to cut. The sauce can be frozen as well if you want to have it at hand, but it takes just a few minutes to whip up. And if you have lots of fresh raspberries, they'd be lovely to use for this. If not, frozen are certainly fine - that's what I used.

This post is actually on topic for the raspberry event at Garten-Koch! Check it out here.

Raspberry Limoncello Semifreddo
Serves 10-12

Semifreddo:
200 g raspberries, fresh or frozen and thawed
80 g homemade vanilla sugar (divided) or golden caster sugar
300 ml heavy cream (35-40% fat)
400 ml full fat crème fraîche
4 tbsp limoncello

Sauce:
250 g raspberries, fresh or frozen and thawed
1-2 tbsp white syrup (just substitute sugar if you don't have white syrup at hand)
2 tbsp limoncello

You need a dish or mold that holds about a litre, 4 cups. A silicone mold means you won't have any problems getting the semifreddo out, so that's my recommendation. If you use a regular tin or dish, line it with parchment paper.

For the semifreddo, start by mashing the berries with 40 g of the sugar in a bowl. Beat the cream with the rest of the sugar and the limoncello until it holds soft peaks. In another bowl, beat the crème fraîche until it thickens. Gently fold it into the cream mixture. Finally, carefully swirl in the raspberries, but don't overmix it.

Pour into your prepared dish and freeze, over night is preferrable but I think you can get away with 6 hours if you're in a hurry.

Sauce: Mix the raspberries with white syrup or sugar, and limoncello. Blend with an immersion blender or a regular blender until the sauce is smooth. Pass through a sieve if you want to get rid of the seeds. Serve with the semifreddo.

Recipe in Swedish:
Hallon- och Limoncello Semifreddo

Unnecessary Wishlist, part 2

A few days ago, I posted part one of my very long unnecessary wishlist. I could keep going for a while - this is even more stuff I'd get from Williams-Sonoma if I had the space, money and opportunity. (In reality, I don't have either.) So, without further ado, here we go.



I have many knives, but actually no Santoku knife. This one from the Wüsthof Ikon series is really attractive, with a blackwood handle.



When I was in Brussels, I had a waffle off one of the street vendors. Yum! They sometimes sell Belgian Waffles here in Sweden too, at festivals and markets, but I'd love to be able to make my own. So, this VillaWare Belgian Waffle Maker looks great!



You've heard about barbecuing a chicken on a beercan? Well, this neat little Vertical Chicken Roaster will do just that, but without the can. You put liquid in the middle (be it beer, wine, juice, coke, water...) and it will make sure that the chicken remains moist. Very cool.



Getting good vanilla is always something of a quest for me. I have a few bottles of Vanilla Extract, carefully hoarded (and yes, I make my own too - but I can never get it as strong.) but I'd love to try Nielsen-Massey's Vanilla Bean Paste, too.



You've read the instructions - grill the meat until it reaches a temperature of... well, it can be really hard to measure sometimes, and especially if you're doing it outdoors. This handy Thermomether Fork comes to the rescue!



Have you watched Top Chef? I know I have, and I'm often impressed by their nice-looking presentations. (Even if the judges are less so!) With this set of Garnishing Squeeze Bottles, you could easily make your own squiggles and smears. Good for those of us that are artistically challenged, I'd say. Me, for sure!



A basting brush comes in real handy when you're outside, barbecuing. This Angled Silicon Barbecue Mop is a nice one, with a really long handle, that will allow you to keep your fingers cool, and your meat glazed, instead of the other way around...



I love guacamole and chips, and what better way to serve them? This Nito Dip Tray is really pretty!



Now, this is indispensable. Ever tried to take cupcakes on a picnic? Well, it can be really messy. But with the handy cupcake carrier Cup-A-Cake - no more!



Chefs love them, and I agree - Microplane graters are the best! I have a ribbon grater, but I'd love to have more of them - the coarse, the fine, the zester...



I can't be the only one having problems cutting a mango, since this Oxo Mango Pitter exists! I've resorted to buying frozen, ready-diced mango just to avoid the hassle, but with this handy gadget, maybe I'd give fresh ones another chance.



And finally, for my very meager cookie cutter collection, a beautiful kitty cookie cutter.



And guess what, that's it! Although, hmm, those pie weights are looking interesting...

All photos are from Williams-Sonoma.

Wheat Berry Salad

Here's one of my very favorite lunches - something I'd often make when I was at university. It's very portable, and as it doesn't need to be heated, it's just perfect for hot summer days. I mostly make it for myself, so this recipe is one, pretty big portion. Feel free to scale it as you see fit.

And it can be varied in so many ways. My only real constants are wheat berries, red onion, apple and crème fraîche, but I often switch around the proteins.

Wheat Berry Salad
serves 1 - if you're hungry

75 ml (about 5 tbsp) wheat berries
1 very small red onion
handful diced strong cheese (I suggest Västerbotten, Comté or Gruyère)
1 Granny Smith apple, finely diced
2-3 slices of serrano ham or parma ham, in thin strips
1 handful alfalfa sprouts
5-6 cherry tomatoes, halved
50-100 ml crème fraîche, depending on how wet you like your salad
salt
cayenne pepper
cumin
dried coriander

Boil the berries according to the packet instructions. Dice the onion, apple and cheese, halve the tomatoes and cut the ham into thin strips. Mix everything together, and season with salt, cayenne pepper, cumin and coriander. Enjoy!

Recipe in Swedish:
Matvetesallad

Unnecessary Wishlist, part 1

My friend Lena brought me back a Williams-Sonoma catalog from her trip to the US. Very nice to leaf through, but as I don't have a) a store anywhere remotely close, nor do they ship internationally b) unlimited kitchen space or c) tons of money, I won't be buying anything.

However, it was fun to make up a wishlist of stuff I'd perhaps get IF I had the space, money and chance. An unnecessary wishlist of fun gadgets, none of which I really need. Let's begin!



This is a baguette baking pan, for making nice, French bread. And wow, I really want one of these! (In fact, I'm trying to find one around here - this I can find place for!)



Williams-Sonoma calls this a Banneton Basket. I want one for letting my bread loaves prove, getting that lovely round basket shape. In fact, I want two.



My pancakes are never perfectly round. But with this handy batter dispenser, they would be!



This is just adorable, the Backyard Bugs Cakelet Pan. I want to make cute cakes too!



This Capri Linen tablecloth is really nice - I'd love to have this for my outdoor table. And matching chair pads too!



Here's a real gadget - the Corn Zipper. Can't be good for much, except for.. zipping corn. Which I bet it's great at.



Herb Snips! Yes, you *could* use your regular kitchen shears, but... this looks handier. And it has a stripper for removing the leaves from tough stems, like thyme and rosemary.



Aren't these the cutest? They're ice cream sandwich molds, and I could go ooh and aah over them all day. Not that I've ever made ice cream sandwiches, mind you...



This I really want, an Icing Spatula. I use a silicon paddle thing for icing, but as this is so long, I bet it's much easier to get a smooth surface.



A Kyocera Julienne Mandolin would sure come in handy sometimes! I have a straight mandolin just like this one, and I really like that it's so small and convenient to store. (As opposed to my old, huge mandolin!) It's also really sharp, and it has a ceramic blade.



Kitchen-Aid accessories are great - I wish I had more! This handy Fruit & Vegetable Strainer would make puréeing a breeze!



Although I think I'd get the Pasta Rollers first - if only they weren't so darn expensive. And come to think of it, my old hand-cranked pasta machine does work just fine... sigh.

Part two to come in a few days! (Yes, there's more!)

All photos from Williams-Sonoma.

Carrot Sunflower Bread

Yes, I *hate* posting without photos so I've been holding this post back for a while, but I'm sorry, I'm going to have to do it anyway. I just plain forgot to photograph these goodies, but they're too good not to have a write-up, so, well, here we go anyway.

They make perfect portion-sized little squares, that are really convenient to have at hand in the freezer.

Carrot Sunflower Bread

500 ml (2 cups) tepid water
50 g fresh yeast
50 ml dark syrup (molasses will work well)
2 tbsp sunflower oil or other neutral oil
100 ml (0,4 cups) sunflower seeds
1 large carrot, grated
1 tsp salt
300 ml (1,2 cups) coarse rye flour
300 ml (1,2 cups) fine rye flour
200 ml (0,8 cups) rye-wheat flour (rågsikt in Swedish, a mix between wheat and fine rye flour basically)
500 ml (2 cups) wheat flour
pinch of cinnamon (optional)

Crumble the yeast in a big bowl and pour the tepid water over it. Stir until the yeast is dissolved. Add syrup, oil, salt, sunflower seeds, grated carrot, cinnamon if you like, and all of the rye flour. Add the rest of the flour gradually and work into a firm dough. Leave to prove for at least 40 minutes. Press into a large, greased roasting pan and score into 24 squares. Prove again for 30 minutes. Bake at 225°C for 20-25 minutes.

Recipe in Swedish:
Morotsbröd med solrosfrön

Crispy Eggs

Certainly not one of my prettiest pictures, but it is a real staple at our house. I first learned this dish from Brownie Points, who thought it up for the great event "End of Month Eggs on Toast Extravaganza". And ever since, I make a point of having breadcrumbs in my fridge, seasoned with leftover parmesan, basil and garlic. With that at hand, I can whip up these eggs in about two minutes, which is perfect for when the blood sugar level is at an all-time low.

So. You need:
-leftover bread
-basil
-garlic
-parmesan cheese
-olive oil
-eggs

Blitz the bread with basil, parmesan and garlic in the processor. It should be mostly bread - the other items are seasonings. You can keep this in a tight jar in the fridge, it will keep very well.

When ready to cook, place a tablespoonful or two of crumbs in a bowl. Add a teaspoon of olive oil and mix. Place these oily crumbs in a frying pan and warm to medium heat - when the crumbs start to sizzle, add an egg directly on top of the crumbs. Or two, if you're having this for dinner. Fry as you normally would fry your eggs, and serve right away.

Recipe in Swedish:
Knapriga Ägg

Polenta Cheese Crackers

These beauties were found over at 101 Cookbooks. They're really tasty - great for a snack before dinner. I served them very simply with a Vasterbottens Cheesey Butter - just grate cheese (Vasterbottensost is sort of like a young Parmesan, so you could certainly substitute that, or a Pecorino, or why not a Gruyère?) and mix it with softened butter. Simple, and really delicious.

I made the crackers with spelt flour, and that was very nice. Use regular wholewheat or normal white flour if you wish.

Polenta Cheese Crackers
60-70 crackers

115 g spelt flour
150 g polenta
1 tsp salt
1/2 tsp baking soda
1/2 tsp cayenne pepper
handful - about 125 ml or half a cup - grated parmesan cheese
40 g butter, diced and cold
180 ml (3/4 cup) buttermilk or filmjolk

Heat the oven to about 175°C.

Mix flour, polenta, salt, baking soda, cayenne pepper and Parmesan in a food processor. Add the butter and process again. Andd the buttermilk and blitz briefly until the dough forms a ball. Knead it by hand to make it more uniform, wrap in plastic and let it rest, at room temperature, for half an hour or so. (Or make it in advance and keep in the fridge, but let it come to room temperature before using.)

Divide the dough into quarters, and roll out one piece at a time. It should be rather thin, so be gentle. Use a cookie cutter to make the crackers, and place them on a lined baking sheet. Keep going until all the dough is used up.

Bake the crackers for 8-10 minutes - it might need longer if yours are thick, but mine were definitely done.They burn easily - so watch them. Let them cool completely, then serve or store in airtight jars. The crackers can easily be refreshed by a minute in a warm oven, if you want to make them in advance.

Recipe in Swedish:
Polentakex med ost

Mystery Recipes - Garlic Tomato Chicken

Looks nice, doesn't it? Funny thing is, I can't remember at all what this is. The photo is called "Garlic Tomato Chicken" so I gather that's what it is, but as to what went in it? I have no idea. At all. I'm so sorry. Apparently I made it in April and.. well, I suppose it can't have been that memorable after all.

Avocado Tzatziki

Here's a slightly different summer sauce, perfect for a barbecue or a pic-nic. It's what would happen if a guacamole and a tzatziki had a baby! Well, sort of. You get the general idea.

You need:
-thick yogurt
-garlic
-grated cucumber
-finely diced or mashed up avocado
-fresh coriander
-salt
-pepper
-lemon
-honey

Give it a whirl! No point fussing with exact amounts here, just mix until you're happy.

Recipe in Swedish:
Tzatziki med avocado

Recipe testing can be quite teasing

Two more recipes that I test-made a while ago for Lisa, who's coming out with what promises to be a very exciting cookbook. The first is a pine-nut hoummus, that we really enjoyed, and the second is persian golden rice, which could have been more of a success here. I guess I need more practise!

My favorite Guacamole

I know, I've told you about this before, but being summer and all, I think it doesn't hurt to repeat. It's such a great recipe. And such a great dish. I can easily eat guacamole with almost anything - and any time. My favorite though, is probably just as a dip with nice, salty corn chips.

Anne's Guacamole

2-3 ripe avocados
handful of cherry tomatoes, halved or quartered
juice of 1 lime or half a lemon
1 large bunch coriander, chopped
2 cloves of garlic, minced
salt and freshly ground black pepper

Mash the avocados. I use a nifty handheld immersion blender. Add the garlic. Mash some more. Add the lime, the salt and the pepper. Add the tomatoes, and decide if you like the texture or if you'd like to thin it out a little bit with some creme fraiche. Finish with the coriander, and that's all there is to it. Enjoy on corn chips.

Please, if you've got a favorite recipe for guacamole - do share! I'd love to hear it!

Recipe in Swedish:
Guacamole