Sunday breakfast: ‘smashed avo’, feta and chorizo on grilled sourdough

One of my favourite breakfast dishes is the, at the moment (and for some time) quite trendy, ‘smashed avo’ sandwich.

In this weekend’s version I used fried chorizo “crumble” to add some fatty, spicy and meaty crunch to the dish.

What you need (for 2 persons)

1 fresh chorizo (remove the casings)

2 eggs

about 100 grams feta cheese

2 quite thick slices of good quality sourdough bread

1 avocado per person

Fresh Coriander/cilantro



How to make it

Fry the de-cased chorizo in olive oil and use a wooden spoon to divide the sausage into small pieces like minced meat for the chorizo crumble. When it’s crisp, turn off the heat and set aside.

Use a griddle pan or an actual bbq to char the sourdough bread. It should have nice char marks but not be too crisp, so a minute or so per side depending on the heat should do the trick. Of course you could just toast the bread as well.

Poach the eggs by adding cracked eggs to just boiling water (with salt and vinegar in the cooking water). Let boil for a minute and a half, then pick them up with a slotted spoon or similar. Set aside while making the final preparations.

Take the pit out of the avocado and mash the flesh together with a little bit of salt. Put the mix on the grilled bread. Crumble feta cheese on top of the avocado and finally a poached egg. Top with the chorizo crumble, coriander and chives.

Serve with a cup of coffee, a bloody mary, or why not a glass of bubbly – it’s still weekend after all!

Weekend eating

Had a very nice weekend, especially eating wise, last week. Thought I’d share some pics from it.

Slow cooked Sunday Bolognese, probably my all time favourite dish. Made extra tasty with spaghetti from Italian company Martelli (found at Urban Deli if you’re in Sweden).

I had a slice of Nutella and strawberry pizza when we visited Brazil in January and I’ve been wanting to try to make it ever since. Basically bake a pizza crust without anything on it, when done smear on Nutella, and then add strawberries, whipped cream and icing sugar when it has cooled. So good.

A homemade pizza with shrimps, bacon, feta cheese, buffalo mozzarella and chilli flakes. We actually had this one from Dominos while living in Australia. Great combo of flavours. Washed down with rosé.

Probably the best burger I’ve ever made. Fresh ground chuck roll, cheese, my favourite burger dressing, brioche buns (from Garant if in Sweden), pickles, tomatoes and onion rings. So fatty the grill went crazy but turned out to be incredibly juicy and delicious. Served with kimchi slaw (kimchi mixed with mayo), fries and smoky Brazin Zinfandel.

Risotto cacio e pepe

Got a revelation the other day to try to combine one of my favourite pasta dishes ‘cacio e pepe’ with a risotto. Turned out really well. Below is how to do this cheesy, peppery and smooth risotto cacio e pepe.


Arborio rice or other prefered “risotto rice”

One onion


Chicken stock (or vegetable)


Pecorino cheese


Cooking the risotto

The recipe is really simple. You make a standard risotto by first frying finely chopped onion and garlic in butter. When cooked till soft (but now browned), add uncooked arborio rice and “toast” for a couple of minutes. Poor in a glass of wine and let it reduce for a bit. Then just add stock (I use chicken stock) in portions (like with the wine let reduce, then add some more) until the rice is done. It should have some bite still in my mind and the risotto should be relatively runny.


Add finely grated pecorino cheese (you could use parmesan but it won’t really be the same), a knob of butter and lots of black pepper to the risotto. Stirr and taste. If taste’s good you’re ready to serve.

I added a layer of grated pecorino at the bottom, then the risotto on top, and then some extra pecorino, black pepper and finely chopped chives on top of the risotto. Enjoy!

Birthday weekend

Turned one year older last weekend, and chose, maybe not that surprisingly, to celebrate with a decent amount of food and drink. Below are a few pics from the birthday dinner.

Wine! The spectacularly tasty Charles “Champagne Charlie” Heidsieck, Juris (Austrian red) and a Brunello di Montalcino. Good stuff!

Steak tartare on grilled sourdough with dijon mayo, red onion, chives and capers.

Grilled lobster with chive butter. Oh so good. The smoke from the grill really worked well with the sweet lobster meat and the herb butter.

Grilled steak with marinated gem lettuce, fries, grilled vegetables and truffle mayonnaise.

Dessert: weed tarte tatin. No, not the weed some smoke, but weed as in stuff you pick from the side of the road. Well, actually my mother does that. And it resulted in this delicious weed tarte tatin.
The Sunday was my actual birthday, and it started nicely with nutella, cream and strawberry waffles for breakfast.

Moving on to Italian cold cuts in the sun.

And finally, my favourite dish in the entire world (sort of at least): Bolognese, served with garlic bread, Martelli spaghetti, parmesan cheese and red wine.