Slice meat into nice steaks. Add smoked sea salt and let it rest for 30 minutes.
Barbecue the meat at high heat. Let it rest for 10 minutes before slicing it into strips.

Melt some butter in a casserole. Use a spoon to apply some butter on to the brioche bread; both sides.

Add generous amounts of cheese and lay some strips of barbecued meat. Finish with more cheese on top. Place a slice of bread on top and gently press together and grill on barbecue at medium heat. Wait for cheese to melt.
Add some chopped oregano and enjoy! :)

Prepare the meat
Slice meat into propper steaks. Add smoked sea salt and let it rest for 30 minutes.

Make condiment
Finely chop bacon, onion, garlic and chili. Roast in pan with some olive oil until it caramelises. Use medium+ heat. It takes about 15-20 minutes. 

Roughly chop mango.

Barbecue the meat at high heat. Rest for 10-15 minutes and chop into cubes.

Make the salsa
Finely chop tomatoes and red onion. Add good olive oil and chopped oregano. Finish with squeeze of lime and salt. Mix the salsa.

Put generous amounts of cheese on half of the tortilla. Add beef and mango. Put more cheese on top and finish with the burnt condiments. Fold the tortilla and press down firmly, so everything sticks. Barbecue at medium heat on both sides until the cheese is melted. Enjoy! :)

Recipe below video.

Cook the pasta in salted water. Cook it for half the time required. We'll finish it when crisping it in the oven in the end. 

Make the spiced milk.
Pour milk and chicken stock into a casserole. Add spices and chopped garlic. Heat close to boiling point. Strain the milk to get rid of all the spices.

Make browned butter.
Add medium+ heat to a casserole. I use 7 out of 9 on my stove.
Add butter and let it melt. It will go through a fase of light volcanic activity :) When it settles, you will see a foam starting to form. Small brown particles will start to surface. This is when you pull it off the heat and stir, breaking loose the particles that has stuck to the bottom. The laste fase goes quite quickly, so pay attention. Your butter should now look like this:

Add flour to the butter and whisk it smooth. 
Pour in the spiced milk and whisk using medium heat. The sauce will soon thicken.

Grate the cheddar and parmesan cheese into the sauce. Stir until smooth. Add celery salt (or regular salt) and pepper. Taste the sauce and make sure you're happy.

Add pasta and mix it well, making sure there is cheese in all corners of the pasta :)

Pour the mix in to an oven proof container and shred the Jarlsberg cheese on top.
Roast in oven at 250 degrees Celcius, until the crust is golden.

Important:
Let it rest for 15 minutes on the bench before eating. The flavours needs to settle and you don't wanna burn yourself.
​Serve with some chopped chives and a squeeze of lemon. Enjoy :) 

Recipe below video.

Start with peeling you shrimps. Make sure to slice the back to get everything you need out. (See video on how too)

Finely chop lemongrass and mix with Panko and shredded coconut. Zest in one lime, add chili and mix well.

Make the dipping sauce
Add light sour cream to a small bowl and pour in Dijon and mustard sauce. Squeeze the juice of 1/2 a lime and finely chopped fresh dill. Mix well.

Whip up an egg and pour plain flower into a bowl. Dip shrimps into:
​Flour - Egg - panko/coconut mix - in this order.
A good tip is to keep one hand for the dry mixes and one for the wet. When dipping into panko/coconut, squeeze the mix properly around the shrimp so you get a thick layer.

Heat oil in a casserole to 180-190 degrees Celcius. Use a thermometer. If the oil reaches higher temperatures, thing will burn more easily. 

NB! - I recommend using a casserole with a lid. In case something happens and flames appear, you can put the lid on to extinguish them. Never use water.
Do not use lid when cooking the shrimps.

Cooking takes 1-2 minutes, so watch closely. Use a pinch and make sure nothing sticks to the bottom. You're looking for that nice golden crust. Take out and place on kitchen paper to drain.

Add fine salt and some ground pepper. Plate the dish and enjoy a taste of the Caribbean.

Recipe below video.

Start out by slicing the bacon finely. Roast in oven at 200 degrees Celcius for about 15 minutes. You're looking for that super crisp crunch. Strain on kitchen paper when done.

Make the guacamole.
Use ripe avocados, or you will struggle to get this propper. 
Get the avocado meat out and into a bowl. Crush using a fork.
Finely chop 1/2 red onion and some red chili pepper. Add a pinch of smoked sea salt and ground black pepper. Squeeze the juice of 1/2 lime in there and mix well. Cover and set in fridge until serving.

Slice the chicken into cubes and roast in a hot pan using olive oil. Once you have a nice brown colour add chicken stock, soy sauce, curry and cumin. Cook without a lid until most of the liquid is gone. You wanna see a nice shiny coating around the chicken pieces. 

Shred the cheddar and finely chop 1/2 red onion and some cilantro.

Assemble the quesadilla by adding all the good stuff on half of the tortilla.
​Start out with chicken, onion, cilantro, smokey bacon and finish with cheddar.

Fold it in half and press it just a touch. Fry in dry pan using medium heat. I use 5 out of 9 on my stove. Flip it once you have the nice crust.

Once the cheese has melted and you have your crust, you're all done.
Cut in half and serve with generous amounts of guacamole and some sour cream on top.
​Enjoy :)

Recipe below video.

Finely chop porcini, shallot and garlic. Heat some olive oil in a pan and roast the three for two minutes at medium plus heat.

Add the cut barley to the mix and cook for another minute.

Add chicken stock, boiling water and finely sliced mushrooms. Splash in about 2 tbs of soy sauce and cook at medium heat for 18-19 minutes, without a lid.

Cut the fresh corn from the cob and finely chop parsley, chili and celeriac.

Cut halloumi in to propper slices and salt them using smoked sea salt and ground pepper. Let it sit on the bench for 5-10 minutes. This will drain more water from the chese, making flavours even tastier. 

Once most of the liquid in the barley has evaporated, take it off the stove and add generous amounts of finely grated Parmesan cheese. About 2 dl shaved or more. Mix and let it rest under a lid.

Pat the salted halloumi with some kitchen paper to remove excess water. Then heat some olive oil in a pan at medium plus heat. I use 7 out of 9 on mine. It's important to allow the pan to get hot before putting the halloumi in. You'll see when the oil starts to vibrate a little. 

Halloumi cheese is extremely heat sensitive. It should be eaten no more than 10 minutes after frying. If you for some reason need to wait a bit, keep them warm in the oven. Set it to 100 degrees Celcius; it will do the trick.

Right before serving, stir in the veggies.

USE A HOT PLATE to prevent everything from turing cold immediately. Plate the dish starting with the creamy barley, then halloumi and some extra corn on top. Enjoy :)

Recipe below video.

Get everything ready.
Finely chop carrots, celery, shallots, garlic and mushrooms. 
Heat some olive oil in a cast iron casserole (or other large casserole) and add carrots, celery and shallots. Cook until they start browning. Get the mushrooms in with stock, wine and soy sauce. Cook and reduce at medium high until 90% of the liquid is absorbed.

Make the bechamel sauce.
Pour milk into a casserole and add the finely chopped garlic. Heat gently until ir reaches 80-90 degrees Celcius. 
Brown the butter by adding it to a separate casserole and applying medium high heat. Each stove is different, I use 7 out of 9 on mine. Once the butter has melted keep a close watch. At an instance the butter will create a light brown foam. This means the browned butter is done. Pull it off the heat to prevent burning and scrape the bottom for the caramelized milk proteins.

Add flour to the butter and whisk so there are no lumps. Place the casserole on medium heat and add the heated garlic milk. Stir. Get the spices in. Celery salt, pepper, chili and nutmeg. Taste and adjust the flavours to your likings.

Assemble the lasagna.
Cover the inside of an oven proff pan with a thin layer of olive oil.
Start with a layer of bechamel sauce, then a layer of lasagna sheets. Continue with the mushrooms and then grate a layer of Parmesan on top of that. Continue building.
​Finish with a generous amount of Parmesan on top and cook in a 220 pre heated oven for 20 minutes.

Let the lasagne set for 20-30 minutes before enjoying it. 
Mark that this dish will taste even better if keep in fridge over night and re-heated next day. Serve with nice bread and butter.

This dish is also excellent for freezing and re-heating on bizzi days.

Recipe below video.

Start out by making the browned butter. Heat butter at medium plus heat in a casserole.
​I use 7 out of 9 on my stove.

Now make the batter.
Blend all dry ingredients and mix well.

Mix in the milk, a little at a time. Use a propper whisk to get all the lumps out. The batter should be very smooth in the end.

Crack the eggs in a separate bowl to make sure you don't get any shell in the batter. Add to batter and mix.

And finally get the browned butter in. Mix. 

Serve with cloudberries and brown cheese. 

Autumn and lamb season is upon us again. 
"Fårikål" - lam in cabbage - has for generations been Norways national dish. But younger generations are more sceptical, and with time we might see a change in what our flagship dish will be.
As the flavours of "Fårikål" are delicious, the general presentation of the dish is challenging.

In this recipe we've taken a few steps to better preserve both flavour and presentation. And if you click the bottle, we give you our best tip for wine pairing:

Recipe below video.

Start out by making the spiced butter.
I'm using the brand Olivero, which is a mix of butter and olive oil. This makes it softer and more smooth to work with, for this purpose.
If you wanna use pure butter, you can, just make sure that it's room temperature before you start.

Next make the corn flakes crust.
Put corn flakes in blender and crush it. You wanna aim for a texture that is medium to fine. Different sizes of flakes just makes it look better.
If you get the mix too fine, like flour, you'll just end up with a very thin crust.

Prepp for the frying.
Pour your buttermilk in a bowl and the crushed corn flakes in a large container.
Have a plate ready for the dipped chicken.

Dip the filets in buttermilk and then cover in crushed corn flakes. Squeeze the crust tight on to the chicken. Make sure all parts are covered.

Cook peas and corn in boiling water with salt. Add a splash of olive oil, salt and pepper when heated. Blend.

Fry the filets in a hot pan (I use 7 out of 9) using olive oil. The crust will absorb oil, so make sure you refill the pan as you go along.

PS! - If you're making this dish for many people, set the oven to 75 degrees Celcius, to keep the filets warm while frying the lot.

Plate the dish, starting with peas and corn. Add the crusted chicken and put some nice spiced butter on top. Serve with a slice of lemon to squeeze on top. Enjoy! :)

Recipe below video.

Take out the meat from the lobster. Both the juice tail and the claws.
Save the lobster shell and use it for stock, soup or similar. Packed with flavours, so be sure to use it.

Mix mayo, sour cream, Dijon. Add salt and ground pepper. 

Mix in finely chopped celery and mango. Add the lobster in the end.

Toast the buns in propper butter at low heat. You want the butter to caramelize, and crips up those buns.

When your buns look like this, you're ready to plate the dish :)

Fill the buns with the juicy lobster salad and top it off with fresh chives. Eat with your hands, or chop it up into smaller pieces and serve as an appetiser.

Recipe below video.

Start out by making the chili slaw. Finely chop the red cabbage. Mix equal parts of chili mayo and light sour cream. Add a good squeeze of fresh lemon juice. Mix.

Add propper butter to a pan. Use low heat. 4 out of 9 on my stove. Take one of the slices of brioche and toast on both sides.

Add cheddar to both of the remaining slices of brioche. Put ham on one and spicy sausage on the other.

Remove the first toasted slice and strain on kitchen paper. Add more butter and fry the two remaining slices on low heat. I use 3 out of 9 on my stove.

Finely slice red onion and assemble the club sandwich. Put some Dijon mustard on the middle slice, as well as the chili slaw. Enjoy! :)

Recipe below video

Heat a pan with some olive oil. Lightly roast the chopped shallots and garlic. When golden add the chicken stock and bring to a boil.

Add the onion/chicken stock to a tall bowl/container. Take the baked earth apples out of the aluminum foil and add to the same container. Run smooth with a hand blender.

Pour the contents back in a casserole and add the unsweetened condensed milk. Bring to a boil.

Taste the soup and add chili powder, salt, pepper and lemon juice, until you're happy with the balance. 

Plate the dish in a bowl and add roughly chopped mangoes, pomegranates and freshly ground pepper.

Recipe below video

Noodles for two:

• 400 grams of ground beef
• 2 portions, Noodles of your choice
• 2 dl beef stock
• 1/2 soy sauce
• 2 dl red wine
• 3 carrots
• 2 stalks of celery
• 1 yellow onion
• 1 red onion
• 6-8 sugar snaps
• 2-3 small corn on the cob
• 1 ts Chinese five spice
• 1 ts honey
• 70-80 grams of tomato puré
• 1 star anise
• A small handfull of dried Porcini mushrooms
• Extra virgin olive oil
• Salt
• Pepper
• Parmesan cheese

For decoration:

• Sour cream
• Spring onions
• Lemon

Add meat, beef stock, five spice, red wine, tomato puré, star anise, porcini, soy sauce and honey. Blend well. Let the pot simmer with a lid at medium heat for about an hour. Open once in a while to stir, making sure nothing sticks to the bottom. 

Cut the corn of the cob, finely slice some red onion and cut the sugar snaps in to nice pieces. Set in fridge.

Cook the noodles 10 minutes before the ragu is done.

When the ragu is done, add corn, red onion and sugar snaps. Blend. 
​Get the noodles in the cocotte and blend well.

Plate the dish. Use a propper tool and swirl up a good portion of the noodles. Add extra ragu on top. Take some Parmesan cheese and grate it finely on top. If you have, use a blow torch to burn the cheese slightly. 

Recipe below video.

Finely chop shallots and garlic. Heat a large pan with some extra virgin olive oil. Roast onions at medium heat for 5 minutes. I use 5 out of 9 on my stove.

Get your pasta water cooking. Use 7 grams of salt pr 1 liter of water. Add pasta when water is boiling. 
​
NB! - For best result cook the pasta 2 minutes less than it says on the box. You will finish the cooking in the sauce after.

Chop broccoli into small bouquets and asparagus in 2 cm cubes.

Mix eggs, sour cream, turmeric, curry, salt, pepper and Dijon. Set aside.
Add broccoli and asparagus to the pan and fry together with the onions for a couple of minutes. 

Take the pasta out of the water when 2 minutes of the cooking time remains. Add it to the pan with the veggies. Take the pan off the heat and let it sit for a minute.

Pour over the egg-sour cream mix and stir constantly, making sure the eggs dont turn into an omelette. As long as you've taken the pan off the heat, you should be fine.

Grate in both cheeses and stir so it melts. 

Chop mango into cubes and roughly chop the parsley; and mix in. Plate the dish in a bowl and enjoy your Mac & Cheese :)

Recipe below video.

Start out with the signature Buffalo sauce. This will also serve as a marinade.
Mix Frank's Red Hot with the dry spices and honey. Whisk well. Splash in some extra virgin olive oil and blend again.

Important: set aside half of the buffalo sauce, as this will serve as your glaze in the end.

With the other half you add 1 dl of buttermilk (skummet kefir). Blend.

Take the skin off the chicken filet and slice it so it has the most surface. See video if you need tip on how to do it. Slice the filet in half so you have 2 x 150 grams. Add to the marinade and cover with clingfilm.

Best result: marinate over night 24 hours
Acceptable: marinate 1-2 hours

Next is making the crust for the chicken.

Add 3/4 of the bowl of Kelloggs Corn Flakes to a blender and run it smooth. Pour into a wide bowl. Hand crush the remaining flakes to get a more textured blend. Mix both. Set aside.

Time to get things cooking. 

Take the chicken out of the marinade and pat it dry using propper kitchen paper.
Whip up an egg. Dip the chicken in egg, then in the Corn Flakes crunch. 

Cover every part of the chicken, pressing the crunch into all areas. 

Heat extra virgin olive oil in a pan. I use 7 of 9 on my stove. When oil is hot, fry the chicken golden on both sides.

Remove the chicken and take the pan off the heat. Wait 1 minute until the pan is slightly cooler and add the Buffalo sauce you set aside earlier. ​Stir the sauce for 10 seconds and leave it in the pan.

Toast the Brioche buns slightly in the oven. Finely slice red onion and clean the lettuce. 

Gently toss the chicken in the Buffalo sauce. It's important to do this just before finishing, to keep the crunch off the chicken. 

​Plate the burger starting with the bun. Add ranch dressing and melted cheddar. Continue with lettuce and then the chicken. Add red onion and more ranch and cheddar. Enjoy! :)

Recipe below video.

Start with the ranch dressing.
Mix mayo, sour cream and Kefir smooth. Finely chop the fresh herbs and toss in with the dried spices. Mix and taste in some fresh squeezed lemon juice.

Make the fries.
Cut the Halloumi cheese into slices, at the thickness of fries. Then cut each slice in three, leaving you with perfect sized fries.

Dip the fries separately in whipped egg, then in the flour-spice mix. 

Add extra virgin olive oil in a medium pluss hot pan. I use 7 out of 9 on my stove. Allow the oil to properly  heat before frying.

Fry on both sides until golden, like above. Place on kitchen paper to remove excess oil.
​ 
Plate the dish and add ranch, sweet ginger, finely sliced spring onions and pomegranate.
​Enjoy! :)

Recipe below video.

Two burgers:

• 300 grams of roast beef
• 2 burger buns
• 2 slices of Pepper Jack cheese
• Chili mayo
• Propper American mustard
• Pickled jalapeños
• 1 onion
• Smoked Sea Salt
• Pepper

​

Start with caramelizing the onion.
Slice it up finely and heat olive oil in a pan at medium heat. I use 6 of 9.
Add onions and a pinch of salt. Fry slowly until golden and soft. It takes about 15-20 minutes, but is well worth that wait.

Fold the meat into a burger shaped circle. You wanna cook it like this, not in a stack that gets to compact ;)  
​Slice the jalapeños and add it to the meat with smoked sea salt and ground pepper.

Heat a pan with olive oil. Use high heat. Place the meat in the pan and add cheese on top. Cover with a lid. Cook until the cheese is melted. It goes quite quick, so keep watching.
​Toast burger buns in oven.

Plate the dish with chili mayo on the bottom bun. Then caramelized onions and the meat. Finish with propper American mustard and enjoy:)

Recipe below video.

Break off the back end of the asparagus. It will break naturally, leaving the favourable part. Cut in to 1cm chunks. Save the tips for garnish.

Finely slice shallots and garlic. Heat in pan at medium heat with olive oil. Stir in the asparagus after 2 minutes.

Finely chop the cured meat and roast at 200 degrees Celcius in oven, until crisp. Place on kitchen paper to chill and remove access fat.

Add chicken stock and cream + Dijon, smoked paprika, salt, pepper and a squeeze of lemon juice. Bring to a boil.

Run smooth with a hand blender and fry the asparagus tips for 30 seconds in olive oil at high heat. Plate the dish and enjoy the tast of spring :)