Category Archives: Recipes

Food challenge – Master chef of the Decade

Inspired by the winner of Master chef of the Decade, Catarina König’s, menu Patrik, Gisle and I made this our food challenge 19 December. You find the original recipes, in Swedish, on – Starter | Main

Starter: Lightly pickled Char (röding) tartare with smoked quail eggs, dill mayonnaise and fried beetroot (We skipped smoked quail eggs)

Ingredients: 4 servings

Char (Röding)
3 char fillets
1 tablespoon caster sugar
1 tablespoon salt
1 teaspoon cold-pressed rapeseed oil
black pepper, freshly ground

Dill mayonnaise
2 egg yolks
1 teaspoon vinegar 12%
1 teaspoon Dijon mustard
0.5 teaspoon liquid honey
4-5 leaves of baby spinach
1-2 tablespoons fresh dill, coarsely chopped
2 dl rapeseed oil
black pepper, freshly ground

Fried beetroot and potatoes
1-2 almond potatoes
2 small beets

White asparagus
3-4 white asparagus
0.5 lemon, peeled + juice

red onion, finely chopped
fresh horseradish, grated
fresh chervil (“körvel”, we used cress (“krasse”)

How to:

Fillet the fish, peel and bone it out. Mix salt and sugar and rub in the char fillets. Let soak for about 30-40 minutes. Rinse and dry with kitchen paper. Cut the char into small cubes into a tartar. Mix the tartar with cold-pressed rapeseed oil and freshly ground black pepper.

Dill mayonnaise
Heat the spinach leaves in a dry frying pan until it “withers” becomes dark and soft, just a few seconds.
Add egg yolks, vinegar, Dijon mustard, honey, dill and the heated spinach leaves in a blender or cylindrical container. Mix smoothly until completely green and then gradually add the oil to a thick mayonnaise. When the mayonnaise is really thick, remove the mixer and taste it with possibly more vinegar (for higher acidity), Dijon mustard, salt and freshly ground black pepper. The mayonnaise should taste Swedish summer and have a sweet and sour character.

Fried beets and potatoes
Slice potatoes and beets thinly on mandolin with the skins on. Heat the oil to 160-170 degrees and fry the potatoes first and then the beets until golden and crispy. Take up and let drain on kitchen paper and salt immediately.

White asparagus
Peel the asparagus. Boil lightly salted water with lemon peel and the peel from the asparagus. There should only be so much water that it only covers the asparagus.
When the water boils, lower it so that it just boils and put down the peeled asparagus. Let it cook “al dente” for a couple of minutes. Take up and set aside while the boiling water should now be reduced down to about 1 tablespoon left. Remove the lemon peel and asparagus peel towards the end.
Cut the asparagus into pieces, 2 cm long. Put back in the pan with the asparagus reduction. Add butter and a splash of lemon juice.

Put a tartar form in the middle of a plate, spoon in char tartar and press with a spoon so that it holds together when the form is lifted up. Add finely chopped red onion. Carefully lift off the form. Nicely wrap the dill mayonnaise with the white asparagus around the tartar. Put beetroot and potato chips in each clique of mayonnaise. Grate fresh horseradish over the tartar (like a bird’s nest) and put the egg in the middle. Garnish with chervil and dill.

Main: Beef fillet Rossini with magic Madeira sauce and planed truffle

Ingredients: Serves 4

4 pieces of beef fillet, tenderloin (à 200 g)
2 sprigs of fresh thyme
1 clove garlic, crushed
4 slices of duck liver
1 black truffle (we used deep fried parsnip)
butter, for frying
rapeseed oil, for frying

Madeira sauce
2 shallots
1 clove garlic, crushed
3 sprigs of fresh thyme
3 dl red wine
2-3 dl veal stock, not concentrated
2 tbsp madeira vine (we used Sherry)
25 g butter
black pepper

Deluxe Potato Fondant
2 baked potatoes
3-4 tablespoons duck fat
3-4 sprigs of fresh thyme

Green beans
150 g green beans (Haricote Vertes)
lemon, finely grated peel and juice

oxalis (we used parsley)

How to:

Madeira (Sherry) sauce
Start with the sauce, which must take plenty of time to become juicy, round and delicious.
Peel and finely chop the shallots. Fry the onion soft in butter together with crushed garlic and thyme. Add the red wine and reduce to half. Add the veal stock and reduce to half again.
Strain the sauce into a new saucepan. Add a whole sprig of thyme and let reduce a little more. Add madeira and finally stir in the butter. Whisk and set aside until serving.

Potatoes fondant
Punch out round, tall and nice cylindrical potatoes from the baked potatoes. Cut them evenly after punching.
Put the potatoes in vacuum bags and add melted duck fat, fresh thyme and salt. Vacuum the  potatoes with a vacuum machine. Boil the bags in a saucepan of boiling water for 15-20 minutes, the time depends on the size.
Before serving, burn the potatoes with a burner to get a wonderful “charcoal character” on the potatoes. (We fried the potatoes quickly on very high heat)

Set the oven to 100-125 degrees. Salt and pepper the meat all around. Quickly brown the meat in a hot frying pan with butter and rapeseed oil, a few sprigs of fresh thyme and a crushed clove of garlic. Scoop the meat during frying. Place in an ovenproof dish, pour over the frying suace and put the meat in the oven until the internal temperature is 53-54 degrees.

Green beans
Cut off the ends so that the green beans are evenly long. Boil them soft in lightly salted water. Pour off and turn in butter, salt and lemon.

Duck liver
Cut the duck liver into 1 cm thick slices. Salt and pepper lightly. Quickly roast in a hot and dry pan on both sides just before serving.

Burn the potato fondant with a burner so it has a nice surface. (we fried them in a very hot pan) Place about 10-12 green beans next to each other on each plate. Place the pieces of meat on the beans. Place the grilled duck liver on the meat. Plane over the black truffle (we used deep fried Parsnip) and decorate with oxalis (we used chopped Parsley). Serve with the sauce on the side.

Dessert: Chocolate Mousse
(not from Catarina’s menu)

Ingredients: approx. 6 servings
3 egg
1 pinch of salt
2½ dl cream
1 large pinch (krm) of vanilla powder
100 gr dark chocolate
Little Kahlua
Berries and chopped chocolate for garnish

How to:

Separate the eggs. Wisp the egg whites hard with salt. Wisp the cream with the vanilla, not too hard.

Melt the chocolate. Let it cool a little bit. Add the egg yolk, one at the time. Add some Kahlua. Stir the mixture nice and easy into the egg whites until it becomes an even mix. Mix with the  whipped cream. 

Pour in serving glasses covered with plastic and put in the fridge for at least 2 hours.

Garnish with berries, chopped chocolate and/or whipped cream.

New Year Menu 2015

Starter: Salmon Carpaccio with scampi and pine nuts

  • Sliced smoked salmon
  • Scampi
  • Lemon
  • Pine nuts
  • Rocket sallad
  • Roasted italian ham, e.g. Serrano

Roast the pine nuts golden in a dry frying pan, add little salt.
Place the salmon and scampi on the plate. Sprinkle with lemon peel, horseradish and chives (optional). Season with a little sea salt and black pepper. Top with rocket salad and ham flakes. Drizzle with olive oil and little lemon-/lime juice.

Main: Pepper steak with red wine sauce, roasted rose mary potatoes, selection of “grilled” veggies and cucumber salad.

Pepper steak
Fillet of beef
Coarsely ground black pepper

Cover and press black pepper on the beef. Let it rest for 1 hour. Fry the beef in butter for apprx. 3 min. on each side. Let it rest for 5-10 min.
Tip: At the end, lower the heat, add some more butter if needed, turn the meat every 15 sek. a few times. 

Roasted potatoes
Cut the potatoes in cloves. Put in a oven pan. Add cloves of garlic. Sprinkle with rose mary, lemon peel and olive oil. Season with salt and pepper. Bake in oven 180o until golden.

Red wine sauce
4 pers.
1 carrot
3 dl red wine
3 dl water
2 tbs soy sauce
2 tbs honey
1/2 – 3/4 tsp salt
1 – 1 1/2 tsp pepper
2 tbs butter
1 1/2 tbs cornstarch mix (dark) (alternative, use cream)
Optional: beef stock, tomato puré, balsamic vinegar, garlic… 

Peel and cut the carrots into small pieces. Boil them in the wine and water about 10 minutes. Remove the carrots. Add soy sauce and honey. Season with salt and pepper. Add the butter and whisk in cornstarch mix or cream. Cook for about 1 minute or until thickened.

Cucumber sallad
4 pers.
2 shallots
½ dl lemon juice
2 tbs honey
1 cucumber
½ dl sesame seed
crispy salad
olive oil, salt and pepper

Peel and chop the shallots finely. Mix onion, lemon juice, honey and 1 dl oil. Season to taste with salt and pepper. Peel and half the cucumber. Remove the seed and cut into fine dices. Roast the sesame seeds in a hot and dry frying pan. Mix Cucumber and sesame seed into the dressing and let it stand for approx an hour. Mix in the salad at serving. 


Dessert: Chocolate mousse, whipped cream and raspberry topped with roasted white chocolate

Serves 6-8

  • 3 egg
  • pinch of salt
  • 2½ dl cream
  • 100 gr dark chokolate (70%)
  • pinch of vanilla powder
  • optional: 1 teasp liquorice or coffe powder. I added a dash of Cointreau 

Separate the yolks from the white. Whip the whites hard with salt. Whip the crea, not too hard. Melt the chocolate. Remove from heat. Add the yolks, one by one. Stir the chocolate mix gently into the egg whites. Stir in the whipped cream. Pour into serving dishes and place them in the fridge for min. 2 hours. 
Garnish with whipped cream and raspberries, top with roasted chocolate and serve.

Fish dish II – with bacon


Photo from

Inspired by the recipe “The fisherman’s chive cod with bacon”…

600 gr cod sirloin (the back of the cod)
1 pack of bacon
3 shallots onion, finally chopped. Alternative: use leeks and/or red onion
1 pinch of black peppar
2 dl cream
2 dl creme fraiche. Alternative: use a cream cheese with or without seafoodtbs
1 dl grated cheese, e.g. “västerbottenost
1 tbs dijon mustard
1 dl finely chopped chives
2 pinch black pepper
1 tsp salt
Alternative: add some white wine and lobster stock if you like

How to:
Turn the oven  to 225°C. Place the fish in a greased oven proof dish. Add little salt and pepper.
Fry bacon and onion. Mix cream fraiche/cheese, cream, lobster stock, mustard, chives. Note! Be careful with the salt. Taste. Spread the mix over the fish. Cover with grated cheese. Bake in the oven for about 20-25 min. Serve with a salad, mushed cauliflower and lemon wedge.


New Year Menu 2014

Jerusalem artichoke mousse with sea food saladStarter: Jerusalem artichoke mousse with sea food sallad

Serves 6

  • 2 sheets of gelatin
  • 300 g of Jerusalem artichoke
  • 3 dl whipping cream
  • 1 teaspoon of concentrated lobster stock
  • 1/2 pinch cayenne pepper (fresh chili)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 300 g prawns in shell (fresh or frozen)
  • 1 boiled lobster (450 g)
  • 1 tablespoon sweet chili sauce
  • freshly squeezed juice of 1 lime
  • 1/2 teaspoon grated fresh ginger
  • 50 g wakame seaweed or 1 cup coarsely chopped arugula
  • (I added sauteed scallops)

Soak the gelatin leaves in cold water.
Peel and boil Jerusalem artichoke soft in lightly salted water, about 10 minutes. Pour off the water.
Add 1 dl of the cream, lobster stock and cayenne pepper. Season with salt and pepper. Bring to boil. Remove from heat and blend with a hand blender until smooth.
Squeeze excess water from the gelatin leaves. Stir them into the puree. Let stand about 20 minutes.
Whip the remaining cream solid and mix it gently into the puree. Divide into 6 glasses, cover and let stand in refrigerator at least 3 hours.

Sea food salad:
Peel the prawns. Peel the lobster, cut the meat into pieces. Stir together sweet chili sauce, lime juice and ginger. Keep the dressing and seafood separately and covered in the fridge.
Prepare to here.

About 30 minutes before serving: Mix shrimp, lobster meat and seaweed/arugula with the dressing. Top the mousse with sea food salad.

Halibut in white wine and cream sauceMain: Marinated halibut in white wine and cream sauce

Serves 4

600 gr halibut filé
1 tsp salt
1 pinch of black pepper
150 gr crayfish tails
250 gr crayfish cream cheese
2,5 dl cream
2 tbs lobster stock
Finely chopped dill
Finely sliced leek
White wine
0,5 tsp salt
1 pinch cayennepeppar
1 dl grated “västerbottenost

Marinate the fish for a few hours in herbs and spice of your choice, e.g thyme and lemon olive oil.
Turn the oven  to 200° C. Place the fish in an oven proof dish. Add olive oil and white wine, season with little salt and pepper. Add leek. Spread the cray fish tails over the fish.
Mix cream cheese, cream, lobster stock, dill, salt and pepper. Note! Be careful with the salt. Spread the mix over the fish. Sprinkle over the cheese. Bake in the oven for about 20-25 min.

Oven baked tomatoesServed with cauliflower puree, baby spinach salad with crispy Italian ham and oven baked cocktail tomatoes.

Elder flower Panna CottaDessert: Elder flower Panna Cotta with whipped cream and strawberry

Serves 4-6

5 dl whipping cream
1 vanilla bean
3,5 sheets of gelatin
0,5 dl sugar (e.g. sukrin)
2 dl concentrated elder flower juice
Whipped cream and strawberries for garnish

Soak the gelatin leaves in cold water.
Spilt the vanilla bean and scrape of the seeds. Bring cream, sugar, vanilla bean and seeds to boil. Let it rest for 10 min.
Squeeze excess water from the gelatin leaves and mix it with the cream. Pick up the vanilla bean and add the elderberry flower juice.
Pour it into 4-6 glasses and leave it cold a few hours.
Garnish with whipped cream and strawberries and serve.

Fish dish – “Sandkullens lax”

Sandkullens lax - Photo "Gourmet morsan"

Photo “Gourmet morsan”

At the traditional department Christmas lunch Wednesday 10 dec. I made a fish dish called “Sandkullens lax” from a recipe that I got from my sister. Don’t know the original source but Google took me to “Gourmetmorsan” (in Swedish). The dish was a great success among my colleagues and I promised to post it here in English. Good luck 😀

Serve 4

600 gr salmon with out skin and bone. Cod works really well too
1 tsp salt
1 pinch of black peppar
1 jar of crayfish tails (340 gr)’
275 gr. crayfish cream cheese. Other seafood cream cheese works fine
2,5 dl cream
2 tbs lobster stock
1 dl finely chopped dill
0,5 tsp salt
1 pinch cayennepeppar
1 dl grated “västerbottenost” ( a special Swedish cheese with a characteristic taste that goes very well with seafood)
Some white wine if you like

How to:
Turn the oven  to 200°C. Place the fish in an oven proof dish. I add a little olive oil in the dish first. Add little salt and pepper. Pour off the cray fish tails and spread them over the fish.
Mix cream cheese, cream, lobster stock, dill, salt and pepper. Note! Be careful with the salt. Taste. Spread the mix over the fish. Sprinkle the cheese over. Gratin in the oven for about 20-25 min. Serve with a salad, potatoes and lemon wedge.

LCHF /Paleo bread

[from] in Danish…

Paleo breadIngredienser:

100 g græskarkerner
100 g solsikke kerner
100 g mandler
100 g valnødder
100 g hørfrø
100 g sesamfrø
5 æg
1 dl ekstra jomfru olivenolie
2 tsk salt

Bland alle ingredienser i en skål. Kom massen i en smurt form. Bag brødet i en time ved 160 grader (forvarmet ovn)

Det er vigtigt at nødder, kerner og mandler kommer HELE i brødet. Blendes eller kværnes de, så frisættes de sunde men sarte fedtsyrer og de kan harskne, når brødet bages ved 160 grader (og så er de ikke spor sunde mere).


et alternativ fra kantinen på arbetet…

130 g græskarkerner
130 g hørfrø
130 g sesamfrø
120 g peanuts
80 g mandler
5 æg
1 dl ekstra jomfru olivenolie
2 tsk salt

New Year Menu 2013

Starter: Asian sea food cocktail with Ponzu dressing

New Year 2013 starter

Serves 6

  • 200 g scallop
  • 1 mango
  • 4 radish
  • 2 spring onions
  • 300 g fillet of fresh salmon
  • 1/2 red chili 
  • 1/2 – 1 tbs fresh grated ginger
  • 1 avocado
  • 2 1/2 tbs Japanese soy
  • (Add e.g. shrimps)

Prep: 4-5 hours before serving:
Defrost scallops. Peel mango, cut into 1 cm pieces. Slice radish and spring onion thin. Cut salmon and scallop in 1 cm pieces. Cut the chili, remove the seed , chop. Mix gently mango, salmon, scallop, radish, spring onions, chili and ginger. Put in fridge.

Ponzu dressing:

  • 2 tbs fresh orange juice
  • 2 tbs fresh lime juice
  • 1 tbs fresh lemon juice
  • 1 tbs olive oil

Mix all ingredients. Put in fridge


  • 80 g salmon roe
  • 1 tbs roasted sesame seed
  • dill or cilantro 

15 min. before serving:
Cut avocado in 1 cm pieces. Mix with the sea food. Put in glass and drizzle the dressing over. Garnish with roe, roasted sesame seed and dill/cilantro

Main: Roast beef with red wine sauce, roasted roots & beets and garlic/Tabasco mushrooms

New Year 2013 main course

Serves 6-8

  • 1 1/2 kg sirloin or tenderloin
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter

Trim the meat. Preheat oven to 175 ° C. Wipe meat dry and rub it with salt and pepper. Place the meat in a baking dish. Insert a meat thermometer in the thickest part. Roast in the oven until the internal temperature is 54 ° C , it takes about 30 minutes. Turn the meat once. Take out and place the meat on a platter.
Just before serving, fry the meat quickly on all sides in the butter. Cut into slices . Serve with the sauce and other accessories

Red wine sauce

  • 1 small leek
  • 1 red onion
  • 2 carrots
  • 1 parsnip
  • 3 tbsp butter
  • (4 tbsp raw cane sugar)
  • 6 dl red wine
  • 4 tbsp Japanese soy sauce
  • 2 tbsp of concentrated veal stock
  • salt and pepper
  • (2 tbsp Maizena cornstarch)

Peel and cut the onions and root vegetables in cm – sized pieces. Fry hard in 2 tablespoons of butter in a wide saucepan or sauté pan. Add the sugar and continue to fry for a minute. Pour in the wine, soy sauce and stock. Bring to boil and simmer until about half the liquid remains, about 30 minutes. Taste in-between. Strain. Season with salt and pepper. Stir in the remaining butter. Thicken, if needed with corn starch mixed with little bit of cold water (I used Creme Fraiche instead). 

Roasted beet root, carrot, fennel, parsnip, red onion, garlic.
Grilled red pepper and leeks
Mushroom “filled” with garlic and Tabasco

Dessert: Mocca parfait with chocolate fudge

New Year 2013 dessert

Serves 4-6

  • 4 egg yolk
  • 1 dl. icing sugar
  • 1 tsp. vanilla sugar/powder
  • 1 tbsp. instant coffee powder
  • 3 dl. whipping cream

Whisk egg yolks – icing sugar – vanilla – coffee powder until fluffy. Whip the cream until thick – fold into the egg mixture. Pour into serving bowls
Freeze for 4-5 hours. Put the parfait in the fridge approx. 30 min. before serving.


  • 1 ½ dl. whipping cream
  • 1 tbsp. sugar (coconut palm sugar)
  • 100 gr. dark chocolate

Boil cream – sugar – break the chocolate – add the cream and melt over low heat


  • 1 tbsp. crushed coffee beans
  • 1 tsp. flakes of sea ​​salt

Serve the parfait with warm chokladfudgesås – garnish with coffee beans / salt flakes