How to do it

First make the dill cream. Mix ingredients in a bowl and add finely chopped dill. Stir them in. Set in fridge while making the rest.

​Make the meatballs.
Set oven to 230 degrees Celsius. In a bowl add minced pork meat, spices, Dijon and grate in sweet potato. Get your hands in and work the mix in to a propper dough. 
Add some olive oil to a oven proof pan or a baking tray. Form meatballs and place in pan. Drizzle a bit of olive oil on top once done. Roast in hot oven for about 15 minutes. You're looking for that golden crust.

Prepare the veggies.
Peel carrot and parsley root. Use the peeler to shave it to nice strips. Finely chop celery and spring onion. Cut red onion in too thin rings. Wash your Pak Choy leaves and dry them with a kitchen towel. 

Heat the tortillas and plate the dish starting with raw and crunchy veggies. Add a good amount of meatballs. Finish with pickles red onions, dill cream and a sprinkle of spring onions. 

Overfilling your wrap is not a problem :) Just eat with a fork until it's "wrapable".

There are a number of ways to serve the meatballs. Here I've done them both as a wrap and as dish with oat rice. Whatever you fancy; go for it! :)

Chili for 4:

• 1 kg of minced beef. Use quality meat (I used grass feed Dexter from Holte Gård)
• 1 red chili
• 1 ts Cayenne pepper
• 25 grams of 70% chocolate
• 50 grams of Parmesan cheese
• 3 tbs tomato purée
• 1/2 dl fresh Rosemary 
  
• 1 dl dried Porcini mushrooms
• 3 dl beef stock
• 2 onions
• 2 carrots
• ​2 stacks of celery
• 3 cloves of garlic
• 1 star anise
• 3 dl red wine
• 1/2 dl Soy sauce
• Olive oil

 

• A handfull of pomegranates 
• 2 dl oat rice (or preferred chocie)

Lemon Cream

• 1/2 organic lemon - the juice 
• 1 organic lemon - the zest
• 2 dl light sour cream (Røros)
• 1 ts sugar or honey

How to do it:

Start with putting the dried Porcini mushrooms in 1 dl of hot water.
Soak for some minutes, take out and finely chop the mushrooms. Keep the Porcini water.

Using a cast iron casserole:
Fry the minced meat in batches at high heat using olive oil, giving it a quick browning. Make sure to do it in small enough batches, so you don't cook the meat.
Get all the juices out of the pan by adding a cup of water in the end. Pour the juices over the meat and set aside.

Finely chop rosemary, onions, carrots, chili and celery. Fry with olive oil at medium heat, using the same casserole, for 10 minutes. 

Add the minced meat, red wine, beef stock, Porcini and Porcini water, chocolate, star anise, Parmesan, tomato purée, soy sauce and Cayenne pepper.
Bring to a boil and take of the impurities in the foam on top, using spoon. Cook on medium/low heat on the stove using a lid for 2 hours. Check on it once in a while, so you don't dry cook it. If it starts to get dry, reduce heat and add water. 
​In the end take of the lid and reduce to propper consistency. Not to runny, not like porridge ☺️
Remove the star anise.

Make the lemon cream
Mix the zest of 1 lemon and the juice of 1/2 a lemon. Add sugar and mix.
The cream is best when let to rest in the fridge for some time. So make it once the casserole is left to boil. 

Serve in a bowl with pomegranates, oat rice and lemon cream on top.

PS! 
Excellent for freezing and even taste better the day after. Keep in fridge over night.

Enjoy 😊

How to do it

Cook the confit chicken legs in a 230 degree oven for 10 minutes. Take it out and pull the meat off the bones. Remove the bones. Add soy sauce and smoked sea salt. Roast in oven for 10-15 minutes, until the meat is golden and crusted.

Make marinated yellow beet
Finely slice the beet using a mandolin. Use your cutting skills with a knife if you don't have a mandolin. Squeeze the juice of the lemon over it and let it sit for 15-20 minutes. 

Make the "remulade"/tartare sauce
Add egg yolks, vinegar, Dijon, water, salt and pepper to a high jar/mug. Put the hand blender in and leave it. Do not run yet. Gently add the oil, so it layers on top og the rest. Now run the hand blender, leaving it in place. Use medium speed. Once the mayo starts to form, work the blender up and down using maximum speed.You should now have a fluffy mayo. If you want more fluff, add 1/2 - 1/1 tbs more cold water.
​Add finely chopped red onions, pickles and curry powder. Blend using a spoon. Taste to season further.

Assemble the burger
Toast the buns in the oven at 200 degrees for 3-4 minutes. Put "remulade" on the bottom bun and add Pak Choy. Add the lemon marinated yellow beets and then a generous load of crispy confit chicken. Add some more "remulade" and sprinkle on finely chopped spring onions. 

Enjoy! 😊

Tasty, colourful twist on a childhood favourite. 

How to do it

Make parsley cream
Peel and cut the parsley roots into chunks. Heat in a casserole with milk. Gently boil until tender. About 15 minutes. Strain and add sour cream, fresh ground pepper and salt. Mix using a hand blender. Make the puré smooth. Set aside under a lid to keep warm.

Prepare potatoes, beets and caramelise the onion
Cut potatoes in half and roast in oven av 230 degrees using olive oil and flaked sea salt. About 20-30 minutes, depending on the size.
Pel and cut beets into cubes. Squeeze on a little lemon and set aside. They will be served raw.
Finley slice the onion into rounds and roast in a medium hot pan with olive oil. Keep stirring until golden. This should take about 20 minutes. It's worth the effort.

Fry the halibut and plate it
Season the halibut chops with salt and pepper. Fry in a hot pan using olive oil. I would use a 7/9 on my induction plate. Important to use propper heat to get that nice crust on the fish, but not burn it. Fry on both sides, for a total of 3-4 minutes. Feel the fish. You want it medium firm to keep it nice and flakey. 
Take the chops out of the pan and take the pan off the heat. Add propper sour cream and finely chopped dill. Stir. Taste it with salt, pepper and a squeeze of lemon.

Plate the dish starting with the parsley cream. Build with colours around and place halibut chop on top of the cream,. Top it with caramelised onions, spring onions and the dill sauce from the pan. Enjoy 😊

A simple but impressive dish. Excellent for that weekend meal or dinner with friends.

How to do it

Halve potatoes and cut carrots on an angle into nice bite sized chunks. Splash with olive oil and flaked sea salt.Put on separate baking trays and roast in oven at 230 degrees. The carrots will be done in 10-15 minutes and the potatoes after 30-35 minuets. Your looking for crispy on the outside and fluffy on the inside.

Make the Crémant sauce
Finely chop the shallot and fry in a small casserole with some olive oil. 5 minutes at medium heat should do. Add apple cider vinegar and cook for another 5 minutes.
​Add 1 dl of Crémant and reduce for 3-4 minutes. Strain the liquid to get rid of the shallots. Put the liquid back in the casserole and add sour cream, curry powder, chives and a squeeze of lemon juice. Add a pinch of salt. Gently heat the sauce and keep it under a lid.

Prepare the salmon
Coat the salmon filet with extra virgin olive oil and smoked sea salt.
Fry in a medium hot pan using olive oil. Fry only on the skin side. Use a lid. 
After frying for 4-5 minutes add 1 dl of Crémant and finely chopped parsley. Immediately cover with a lid to keep the Crémant steam inside. Steam for about 2 minutes.

Heat the plates in the oven. If you use cold plates, this dish will quickly turn cold as well.

Plate the dish starting with the Crémant sauce, covering the most of the plate. Place potatoes and carrots around. Finish with the steamed salmon in the middle.

This dish is excellent with a glass of Crémant.

Enjoy! 😊

Old fashioned comfort food. Hard to beat. This slow cooked casserole serves about 3-4 and is perfect for cold and rainy days.

How to do it

Cut the meat into 2x2 cm cubes. Trim away excess fat and other impurities.

Mix plain flour with generous amounts of freshly ground pepper. Coat all the beef cubes in this mix, dust off the excess and fry in a medium hot cast iron casserole using olive oil.
After finishing pour 2 dl of water in to the casserole, to get all the browned good bits sticking to the pan. Pour over the meat and set aside.

Save 1 onion, half the carrots and the potatoes. 

Finely chop the rest. Mushrooms makes better by cutting them in to four.
Heat some more olive oil in the casserole and add the veggies. Fry at medium heat for about 10 minutes. Add meat, soy sauce, red wine, dill, tarragon and water. 
Cook in oven, using a lid, at 200 degrees Celcius for 3 hours. 
When you've cooked for 2,5 hours, add the vegetables you saved. Cut carrots and onion in larger, bite sized chunks and leave potatoes whole. This trick will hadd nice texture and colour to the casserole.

After cooking for 3 hours, season with salt and pepper to taste.

Serve in bowls with chopped spring onions.

This dish is excellent for freezing and leaving it overnight in the fridge will make it even tastier the next day. Enjoy 😊

High comfort level on this crunchy delight. Chicken nuggets and Padron peppers, served with asian slaw and passion fruit dip.

How to do it:

Start with the slaw.
Shred cabbage and carrots. Slice red onions thinly. Finely chop ginger and chili.
In a separate bowl mix sour cream, mayo, honey and a squeeze of lemon. Taste it and adjust to your likings. There should be a nice balance between richness, sour and sweet.
In a large bowl mix all veggies with the dressing. Set in fridge.

Make the passion fruit dressing.
Slice open the passion fruits and scoop out fruits and seeds. Press trough a fine strainer to get all the concentrated juice. Mix this with sour cream, mayo, honey and a squeeze og lemon. Taste it and adjust. There should be a sweet and acidic kick to it.

Make the nuggets.
​Take the skin off the filet/filets. Cut into thumb sized cubes.
Put Corn Flakes in a blender or kitchen machine and run it to fine crumbles.
Whip up two eggs. Place fin flour in one bowl, eggs in one and fine crunched Corn Flakes in one. Put the chicken first in eggs, then in flour, then again in eggs and finish in Corn Flakes. Press the fine crushed Corn Flakes on to the chicken, covering all.
Heat sunflower oil in a casserole to 180 degrees Celsius. Use a thermometer to get this right. Too hot oil will burn the outside and risk leaving the inside undercooked.
Get 5-6 nuggets down in to oil at a time and cook until golden. About 1-2 minutes. Take them out and strain on kitchen paper. Salt them well using flaked sea salt.

Fry the Padron peppers in a pan using olive oil for 2 minutes at medium to high heat. 

Plate the dish on a large wooden cutting board. Slaw and dips in separate bowls. Get inspired by the pictures. Enjoy as a sharing plate :)

How to do it

Clarify the butter by heating it in a casserole using low-medium heat. When melted the salt and milk proteins will fall to the bottom, leaving you the clarified butter on top. You're going to use this for frying the fish.

Cut delicacy potatoes in halves and coat them in a thin layer of olive oil. Put the rough salt in the bottom a cast iron casserole and put potatoes with the cut side up on the salt. Put on a lid and roast in oven at 230 degrees for 20-25 minutes. 

Wash carrots and cut in to smaler bits. Cover in thin layer of olive oil and flaked sea salt.
Roast in the oven using the grill function at 250-300 degrees for about 10-12 minutes. You want the carrots to slightly burn. Pay attention.
Put in a bowl and add sour cream. Make puré using a hand blender.

Finely chop red onion, pickles and chives. Add in a small bowl with a pinch of salt, ground pepper and a splash of good olive oil. Mix.

Gently pour the clarified butter in to a pan. Make sure none of the white in the bottom gets in. Salt and pepper the halibut and fry at medium-high heat on both sides, 2 minutes each. You want the outside to crisp up and caramelize and the inside to be soft and flakey. Add washed green asparagus in the pan for the last minute.

​Plate the dish as pictured and enjoy :)

How to do it

Rinse barley in running fresh water. Pour vegetable stock in a casserole and add barley. Cook using medium temperature for approximately 17-18 minutes. Stir so it doesn't stick to the bottom. You wanna absorb all the stock in the grains. Season with salt and pepper.

Season the chicken with salt and pepper and brown it in a pan using olive oil and high heat. Mix the juice of an orange, honey and soy sauce. Pour it over the chicken and roast in oven at 200 degrees for 10 minutes.

Shred carrot using a mandolin. Finely chop sprig onion, red onion and chili. Chop Pak choy leafs in 3-4 slices. 
Mix all vegetables and 2-3 tbs of the marinade from the cooked chicken with the barley and let it sit under a lid for 2-3 minutes. You don't need to add more heat to the casserole, you're just using the residual heat. 

Slice chicken into cubes and soak with the marinade.

Plate in a heated deep plate or a bowl. Start with the barley-veggie mix, and add chicken on top. Finish with fresh cilantro.

​Eat with chopsticks or a fork. Enjoy :)

How to do it

Add 2-3 crushed ice cubes to a bowl.
Peel the prawns and place them in the bowl with ice. Serving the prawns properly chilled makes a huge difference.

Slice the bread length vice, making rectangular big slices. Trim away the edges.
Heat butter in a pan at medium heat. I use 5 out of 9. Caramelize the bread on both sides. Put on kitchen paper to drain excess butter.

Wash and dry the Pak Choy leaves. Tear each leaf in to 2-3 slices. Finely chop spring onions. If you cut them at an angle, you get a cooler shape ;)

Plate the dish starting with the bread. Add 1-2 ts of "Eriks remulade". Continue with Pak choy and add some flaked sea salt. Add generous amounts of prawns. It's important that it's enough :)

Finish with spring onions, salt, pepper and a drizzle of Gastromat spice. Enjoy :)

How to do it

Make the Corn flakes crust
Run Corn flakes in a hand blender until well crushed. Whip an egg.

Take the skin off the chicken and flatten it. Best way to do this is by slicing the thickest part almost in half and folding it over. Beat it flat with your hand or a propper tool. The goal is to maximise the surface and having an even thickness.
Rub it with salt, cayenne pepper and black pepper.

Dip it in whipped egg and then in Corn flakes. Press the crust so it sticks.
​Fry in medium-hot pan using olive oil. The crust takes in quite a bit of oil, so make sure you refill then pan. Fry on both sides until nice and golden. Cut in to strips.

Wash and rinse Pak choy. Finely slice red onion, spring onion, celery, pickles and leek.

Heat tortillas with cheddar slices quickly in the oven. Heat the plates you are going to serve with as well. This prevents the dish from going cold too quick.

Plate the dish starting with Pak choy and red onion. Add strips of crusted chicken and continue with the rest of the greens. Top it with your favourite dressing and enjoy! :)

How to do it:

Finely chop shallots, garlic and ginger.

Heat some olive oil in a cast iron casserole. Fry shallots, garlic and ginger soft for 2-3 minutes. Add chicken stock, soy sauce and curry paste. Cook for another minute or two.

Pour in coconut milk and the ground turmeric.
Heat it all to a light simmer. Add a nob of butter and take it off the heat. Taste it and add more salt if preferred. Keep a lid on to keep it warm.

Rinse all veggies properly in cold water.

Cut pak choy, peppers, red onion and leek in fine long slices. 
Use a mandolin to do the same operation with peeled carrots.

Heat some olive oil in a wok or a large pan. Use maximum heat. When the oil is steaming toss in the prawns. Cook while stirring for 20 seconds. Take them out. Add more oil and do the same with all the vegetables in one go. 

Add the vegetable to warm bowls and continue with the prawns. Pour over the hot soup and top it with finely sliced spring onions.
​Enjoy :)

Toast 90% of the Smacks "Honnikorn" in the oven at 150 degrees for 10 minutes.

Mix milk and cream in a large bowl. Add the toasted Smacks "Honnikorn" and blend well. Make sure to get it all soaked. Let it sit for 20 minutes in room temperature.
Drain and squeeze all the milk using a straining cloth (silklede). 

Heat the milk in a casserole to 70 degrees. Add sugar if needed. Taste the mix and decide for yourself.
Take it off the heat.

Whip egg yolks well using a hand blender.

Pour the milk over the yolks while whisking.

Put casserole back on the stove and heat to 85 degrees Celcius. Use a thermometer. 
Do not heat over 85 degrees. The yolks will coagulate and your ice project is in ruins.
A good tip is to heat it to 80 degrees and take the casserole of the stove. The residual heat will continue to heat the mix enough to reach 85-ish degrees.

Pour the mix in an ice machine and make magic :)
Enjoy!​

If you do not have an ice machine you could use a steel container and a freezer. You will need to take the mix out every 2 hours to stir it. If you don't, the ice will just be a massive block and fluffy ice dreams shattered. 

How to do it:

Heat some olive oil in a pan. Use medium+ heat. Rub salt and pepper on the chicken filet. Brown it in the pan on both sides. Take it off the heat and place in a baking tray. Finish it in the oven at 200 degrees for 5 minutes. 

Continue with the pan on the stove, now using medium heat.
Finely chop garlic, shallots, carrots, celeriac and fresh oregano. Add this to the pan and simmer for about 5 minutes. Add some more olive oil if it runs too dry.
Pour in white wine, chicken stock, soy sauce and tomato puré. Reduce this to half at medium heat and whisk in the Mascarpone cheese. Let it cook for another 5 minutes. Tast it with salt and pepper.

Cut the bottom 2cm off the asparagus, and chop the rest in four. Peel and slice the red onion in to boats. Stir this in to the pan with 2 minutes remaining.

Slice the chicken and plate the dish using hot plates. Start with the Mascarpone and tomato sauce and add chicken on top. Serve with cooked barley, rice or some nice fresh bread. 

​Enjoy!

How to do it:

Start out by making the dressing. Mix ingredients and add a squeeze of lemon. Place in fridge while prepping the rest of the meal.

Heat some olive oil in a pan.
Cut about 2cm off the back of the green asparagus. Cut the remaining in three.
Cut about 2 cm off the white asparagus and peel the rest using a potato peeler. Cut the remaining in three. Fry both green and white for 1 minute. Add flaked sea salt and pepper.

Finely cut sweet peppers in long stems. 

Use your biggest wooden cutting board for this plating.
Start out by shredding the salad leaves and placing them as a bed. Fold in "roses" of roast beef. Add asparagus and sweet peppers. Finish by adding the sweet mustard dressing. Adding a tea spoon here and there looks nice. Extra virgin olive oil, salt and pepper. Serve with toasted bred and propper butter.

This unique piece of meat comes from the neck of the Iberico pig. This is the one that produces the famous Iberico ham, commonly produced in the south of Spain. It has a fantastic marbling that is somewhat similar to the Kobe beef from Japan.
In Oslo you can find this cut at Annies Pølsemakeri in Mathallen and some selected other butchers around town. If they don't have it in stock, just ask and I'm sure they will provide.

How to do it:
​
Start out by trimming the meat to your liking. I usually cut away some of the largest chunks of fat. The marbling inside does the trick for me.
Salt it, using smoked sea salt and let it rest for 1 hour.

Heat some olive oil in a pan. I use cast iron for this.
Fry at high heat for 1,5 minute on each side. Let the meat rest for 10 minutes.

Chop tomatoes in halves and take the fresh burrata out of the box.
Plate on a large wooden cutting board. Place a burrata on each side along with tomatoes and some finely chopped red onion. Drizzle some good olive oil on top. Slice the tender meat and place it on top of some spinach. Add some of the nice olive oil here as well. Sprinkle good flaked sea salt on it all and hit it with some freshly grounded pepper.

Enjoy your little Italian-Spanish fiesta with a Roero Arneis white wine from Malvira, Piedmont. 

How to do it:

Start by pouring 1 dl hot water over chopped dried porcini mushrooms. Use a cup.

I use a cast iron casserole for this dish.
Heat olive oil in the casserole at medium+ heat. Cut chicken thighs in to bite size cubes.
When the oil is hot, fry the chicken to get it golden brown. Do this in 2-3 batches, so you don't overcrowd the pan. Pour some sherry in between each batch to cook out the pan. Pour the juice over the fried chicken and set aside.

After frying the chicken, using the same casserole, heat some olive oil at medium heat. Add finely chopped garlic and shallots, and portobello in cubes. Fry for 2-3 minutes while stirring. Make sure not to burn them.

Add browned chicken and the sherry juice. Pour in the cup of porcini mushrooms and the chicken stock. Add half a pot of roughly chopped fresh tarragon and Cayenne pepper. Finish with soy sauce and cook under lid for 20 minutes, at medium heat.
You wanna reduce the liquid about half.

When done cooking, take the casserole of the heat and add 1/2 pot of chopped fresh tarragon and creme fraiche. Stir in. Taste it with salt and pepper.

Serve with cauliflower rice and spring onions, or just nice bread and butter. Enjoy :)

I use these. Meat from the chicken thighs makes for really juice burgers. Alternatively you could buy boneless thighs and grind them into burgers yourself. 

How to do it

Set oven to 220 degrees Celcius.

Caramelized onions
Finely chop yellow onion in half circles. Caramelize the onion by heating olive oil in a pan at medium heat. I use 6 of 9 on mine. Stir onion in the pan util soft golden brown. This will take you about 20 minutes, but it’s worth the wait. Slow and low.

Burgers
Heat olive oil in a pan using medium+ heat. I use 7 of 9 on my stove. Let the pan get properly warm before cooking.

​Season the burgers with flaked sea salt, curry powder and ground pepper on both sides.
Fry in hot pan, 4 minutes on both sides. Take it of the heat and add slices of cheese. Put pan in pre heated oven and let the cheese melt. It takes about 4-5 minutes.
It's important that the burgers are cooked all the way through. Let burgers rest for 3-4 minutes.

Toast buns in oven until golden.

Assemble the burgers
Start with the bun. Add your preferred burger dressing and add caramelized onions, finely sliced red onions and pickles. Place burger on top. Add fresh dill, pepper and American yellow mustard. Finish with chopped spring onions and enjoy :)

Set oven to 230 degrees celsius.
Use a cast iron casserole with a lid. Fill the bottom 1/2 cm with raw sea salt. 
Sprinkle some olive oil on the potatoes, making sure to cover all of the skin. Place potatoes on the sea salt bed and roast in oven using a lid for 1 hour.
This process will drain some of the liquid out of the potatoes, intensifying the flavours.

Make hasselback carrots.
Brush and rinse the carrots. Cut them almost through, about 1 cm between each slice. Putting the carrot next to a flat wooden spatula makes this easier, when cutting.
Brush the carrots with olive oil and place on a small baking tray. Roast in oven with the potatoes for about 30 minutes. You want them to caramelize well.

Cut broccoli in to bouquets and brush with olive oil. Roast in oven for 15 minutes using a small baking tray.

Cut back edges of the white asparagus. About 1,5 cm. Peel the skinn off using a potato peeler. Cut each asparagus in 3-4 chunks. Cook in well salted boiling water for 2 minutes. Strain the water and sprinkle with nice olive oil.

Finely chop red onion and spring onion.

Make the tartar sauce by mixing remulade, light sour cream, pickle juice, curry powder, a good squeeze of lemon and finely chopped pickles. Finish with a pinch of salt.

This is my preferred choice of spice blend and sherry. The spice blend is sold at Meny and selected gourmet shops. Sherry at Vinmonopolet.

Slice chicken thighs in bite size chunks and massage in the spice blend.
Heat olive oil in a cast iron casserole and brown chicken at medium+ heat.
Do this in 2-3 batches so you don't end up cooking the chicken. Add a splash of sherry after each batch to cook out the pan. Pour the liquid over the browned chicken and set aside.

Add olive oil to the casserole and fry finely chopped shallots, garlic, carrots and ginger, using medium heat. Let it sizzle for 3-4 minutes.

Add browned chicken in sherry, finely chopped dried mango and the sultana raisins. 
Pour in soy sauce and chicken stock.

Put a lid on and cook using medium+ heat for 20 minutes. Keep an eye on it. You want the amount of liquid to reduce to 1/3.

Reduce to low heat and pour in coconut cream/milk. Let it simmer for 2-3 minutes. Taste it with salt and pepper, and a good squeeze of lemon juice. 

Two minutes before serving add red onion chopped in to boats and strips of leek. 

Serve with cauliflower rice and dried coconut flakes on top. Finish with fresh herbs.