• 4 cup cream
• 2 dl crème fraîche
• 0,5 dl soy
• 3 tsk sambal olek
• 3 cloves of garlic
• 175 gr i 90 minutes

• Potato firm
• Yellow onion
• 2 section bacon
• 1 red bell pepper
• Egg
• 1 can pitted Kalamata olives
• Västerbotten cheese

• 500 gr 00 Flour
• 3% salt, 15 gram
• Yeast dry yeast (1%, 5 gram) , or fresh yeast (2%, 10 gram)
• Water 60% , 300 ml of water

• 1 tbsp soy sauce
• 1 tbsp pomegranate syrup
• 1 tbsp dijon mustard
• 2 cloves of garlic on a cast iron
• 1 tbsp zaatar mix spices
• 1,1 dl of oil

Season first with salt and pepper

68 gr i 1,5 sous vide timmes

Fridge 20 mine in a cold water bath

Wipe off all liquid

Fry in oil on high heat

INGREDIENT

• 1,5 tsp tomato paste
• 2 tsp red wine vinegar
• 2 msk dragon, fresh finely chopped
• 2 msk persilja, fresh chopped
• 1 msk Bong Touch of Taste Brynt Shalottenlökfond
• 1 tsk dijonsenap
• 1 tsk tabasco
• 200 g butter

Do this:

• Mix together all the ingredients except the butter.
• Whisk everything together with the room temperature butter. Feel free to use an electric whisk.
• Store in freezern

• 3 tbsp Dijon mustard
• 3 tablespoons vinegar
• 6 tablespoons olive oil
• 2 krm salt
• 1 krm svartpeppar

Do this:

• Measure out and mix together the mustard dressing in one bowl or shake it in a glass jar.
• The mustard dressing is ready to be poured over the salad

What is Épice Riche- Four spices? Épice Riche is a spice mixture consisting of 4 various spices (nutmeg, vitpeppar, allspice and cloves). It is a French spice that Tore Wretman has since Swedishized. He ran the restaurant Riche in Stockholm, hence the name Epiche riche – Riche's spice. 2 shares nutmeg and white pepper and 1 part of allspice and cloves.

Ingredients

• 2 cream ground nutmeg
• 2 pinch of ground white pepper
• 1 pinch ground allspice
• 1 cream ground cloves

Do this:

1 Grind in a spice grinder or pound all spices in mortar. Mix and store in an airtight container. Holds up meadow but the spice is best on freshly ground or freshly ground spices.

• 2 1/2 cups flour
• 1 tbsp baking powder
• 2 tablespoons granulated sugar
• 1 krm salt
• 2 1/2 cups milk (3%)
• 2 tablespoons melted butter
• 1 eggs
• butter for frying

Till serving:

• icing sugar to dust over
• Maple syrup
• Blueberry

Do this

For really fluffy pancakes, take a little less milk and mix in a dollop of cream insteadand fraiche or yogurt. The acid makes that the baking powder (basic) reacts properlyis.

• Mix the dry ingredients in a bowl.
• Whisk first down milk, then the butter and lastly the egg. Beat until smooth.
• Brush a griddle or a frying pan with it a little butter and press out approx 1 tbsp batter per pancake.
• Bake about 1 1/2 minutes, until it starts to get a little bubbles on the surface. Turn and bake further as 1 1/2 minutes.
• Till serving: Powder the freshly baked ones the pancakes with icing sugar and serve with maple syrup and blueberries.

• 4 bi!are of good quality meat (approx. 150-200g/piece)
• 2 dl majonnäs
• 2 tbsp coarse Scanian mustard
• 2 tsk dijonsenap
• 10 cm fresh horseradish
• 4 yolks
• 1 main salad
• 4 good bread such as sourdough bread with butter fried
• Oil for frying

How to use

1. Refrigerate the meat before cooking fried, salt and pepper both pages.

2. Mix mayonnaise together with both types of mustard and set aside page.

3. Fry the meat in oil over high heat so that it get surface, leave the meat in the frying pan and don't turn too much. When the meat lightly colored, add butter to pan for the sake of good taste. Roast a few minutes on each side and let then the meat rests on a cutting board before it is cut open.

4. Wash the lettuce and tear off fine leaves the sandwich. Peel and grate the horseradish.

5. Fry the bread slices in butter, let the butter become golden brown before the bread goes in. Fry on both sides and put on the plate. Spread the mustard cream on each sandwich, continue with salad and f!na pieces of cut meat.

6. Then build a bird's nest out of horseradish on each sandwich and place one egg yolk i. Serve the sandwich immediately with a little extra mustard cream and enjoy.

¼ part package yeast

640 gr water 6,5 dl)

18 gr salt (3 tsk)

840 gr wheat flour (14 dl)

Mix everything together, should not be kneaded.

After 20 mine, dra degen fr 4 hold. Do this procedure 3 there is gr dvs 20 mine (until Tim).

Preheat the oven to 230 gr and insert a cast iron pot with a lid 30 mine)

Pour the dough into the cast iron pot with the seam facing down. Put the lid on and into the oven 30 min.

After 30 mine, remove the lid and let it bake for more 15 mine without lid.

Take out and let the bread rest 1 hour.