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Jimmy Wallentin

@jimmys_kitchen

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- Sausage stroganoff! Metod and recipe for a bit more "luxurious", really tasty stroganoff for 8 people: fry sausage ("falukorv", 800 g) separately from the onion on high heat until it got som serious color, almost burnt (will create a sauce that has more depth and umami compared to when you fry it more gently). When finished, put the sausage on a plate and lower the heat of the pan. Fry 2 finely chopped onions and 2-3 garlic gloves in lots of butter on low/medium heat for 10-15 minutes, until it start to caramelize (if fried in the same heat as the sausage the onion will burn). Increase the heat, add the sausage and 0.5 dl of tomato puree and fry for a couple of minutes. Then add 1 can of whole cherry tomatoes, 4 dl creme fraiche and a tablespoon of reduced chicken stock and boil for 5 minutes. Add a handful of finely chopped parsley, a can of rinsed mixed beans, a tablespoon of vinegar and lots of freshly ground black pepper. Bring to a boil, then serve with rice! I cooked the rice in vegetable stock, hence the yellow color. #middag #dinner #korvstroganoff #stroganoff #sausage #korv #falukorv #vardagsklassiker #husmanskost #matlådor #foodprep #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- Sausage stroganoff! Metod and recipe for a bit more "luxurious", really tasty stroganoff for 8 people: fry sausage ("falukorv", 800 g) separately from the onion on high heat until it got som serious color, almost burnt (will create a sauce that has more depth and umami compared to when you fry it more gently). When finished, put the sausage on a plate and lower the heat of the pan. Fry 2 finely chopped onions and 2-3 garlic gloves in lots of butter on low/medium heat for 10-15 minutes, until it start to caramelize (if fried in the same heat as the sausage the onion will burn). Increase the heat, add the sausage and 0.5 dl of tomato puree and fry for a couple of minutes. Then add 1 can of whole cherry tomatoes, 4 dl creme fraiche and a tablespoon of reduced chicken stock and boil for 5 minutes. Add a handful of finely chopped parsley, a can of rinsed mixed beans, a tablespoon of vinegar and lots of freshly ground black pepper. Bring to a boil, then serve with rice! I cooked the rice in vegetable stock, hence the yellow color. #middag #dinner #korvstroganoff #stroganoff #sausage #korv #falukorv #vardagsklassiker #husmanskost #matlådor #foodprep #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- Sausage stroganoff! Metod and recipe for a bit more "luxurious", really tasty stroganoff for 8 people: fry sausage ("falukorv", 800 g) separately from the onion on high heat until it got som serious color, almost burnt (will create a sauce that has more depth and umami compared to when you fry it more gently). When finished, put the sausage on a plate and lower the heat of the pan. Fry 2 finely chopped onions and 2-3 garlic gloves in lots of butter on low/medium heat for 10-15 minutes, until it start to caramelize (if fried in the same heat as the sausage the onion will burn). Increase the heat, add the sausage and 0.5 dl of tomato puree and fry for a couple of minutes. Then add 1 can of whole cherry tomatoes, 4 dl creme fraiche and a tablespoon of reduced chicken stock and boil for 5 minutes. Add a handful of finely chopped parsley, a can of rinsed mixed beans, a tablespoon of vinegar and lots of freshly ground black pepper. Bring to a boil, then serve with rice! I cooked the rice in vegetable stock, hence the yellow color. #middag #dinner #korvstroganoff #stroganoff #sausage #korv #falukorv #vardagsklassiker #husmanskost #matlådor #foodprep #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- First visit to Lilla Ego! Definitely one of the best, and probably THE best restaurant I've ever been to. Fantastic food with amazing flavors, presented in a really artistic way in a restaurant with great atmosphere and service. Starters: Horse Tataki with green strawberries and mushrooms Blackened salmon with pumpkin, apple and ginger Main: Jerusalem artichoke with beef and pickled tomatoes Fried lobster with celery and ginger Dessert: Chocolate with Miso caramel sauce, nuts, sesame and passion fruit cream If you haven't been there, a tip is to grab one of the drop-in seats in the bar late in the evening on a weekday (or make a reservation 3 months ahead, which is option nr 2). Apart from the amazing food, I managed to get my hands on a signed cook book. Will definetly try some of the dishes in it! Thank you @lillaegokrog for an amazing experience! #lillaego #dinner #foodporn #matporr #jimmys_kitchen #middag #hummer #lobster #beef #biff #tatake #chocolate #choklad #plating #theartofplating
- First visit to Lilla Ego! Definitely one of the best, and probably THE best restaurant I've ever been to. Fantastic food with amazing flavors, presented in a really artistic way in a restaurant with great atmosphere and service. Starters: Horse Tataki with green strawberries and mushrooms Blackened salmon with pumpkin, apple and ginger Main: Jerusalem artichoke with beef and pickled tomatoes Fried lobster with celery and ginger Dessert: Chocolate with Miso caramel sauce, nuts, sesame and passion fruit cream If you haven't been there, a tip is to grab one of the drop-in seats in the bar late in the evening on a weekday (or make a reservation 3 months ahead, which is option nr 2). Apart from the amazing food, I managed to get my hands on a signed cook book. Will definetly try some of the dishes in it! Thank you @lillaegokrog for an amazing experience! #lillaego #dinner #foodporn #matporr #jimmys_kitchen #middag #hummer #lobster #beef #biff #tatake #chocolate #choklad #plating #theartofplating
- First visit to Lilla Ego! Definitely one of the best, and probably THE best restaurant I've ever been to. Fantastic food with amazing flavors, presented in a really artistic way in a restaurant with great atmosphere and service. Starters: Horse Tataki with green strawberries and mushrooms Blackened salmon with pumpkin, apple and ginger Main: Jerusalem artichoke with beef and pickled tomatoes Fried lobster with celery and ginger Dessert: Chocolate with Miso caramel sauce, nuts, sesame and passion fruit cream If you haven't been there, a tip is to grab one of the drop-in seats in the bar late in the evening on a weekday (or make a reservation 3 months ahead, which is option nr 2). Apart from the amazing food, I managed to get my hands on a signed cook book. Will definetly try some of the dishes in it! Thank you @lillaegokrog for an amazing experience! #lillaego #dinner #foodporn #matporr #jimmys_kitchen #middag #hummer #lobster #beef #biff #tatake #chocolate #choklad #plating #theartofplating
- Halloumi and chickpea Tikka masala with roasted cashew nuts, fluffy basmati rice, cucumber raita and homemade naan! Or "naan" to be fair; it's no way near the original, but definetly good enough for a mid week dinner! Recipe coming soon, this was ridiculously good! First time I cooked rice and actually was satisfied with the result. Reason for resent failure: cooking it in a too small pan, creating an uneven heat distribution due to the small cooking surface in comparison to the height => perfect rice on the top, soggy porridge rice on the bottom. Lesson learned. This time i soaked and rinsed the rice 6 times, then soaked it for 30 minutes before cooking (pouring it into boiling salted water, cooking 10 minutes on low heat then 5-10 minutes resting off the stove with a lid). #tikkamasala #halloumi #vego #vegetarian #indianfood #raita #naan #nybakat #bread #bröd #måndag #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #spices #chickpeas #kikärtor #cucumber #gurka #yoghurt
- Halloumi and chickpea Tikka masala with roasted cashew nuts, fluffy basmati rice, cucumber raita and homemade naan! Or "naan" to be fair; it's no way near the original, but definetly good enough for a mid week dinner! Recipe coming soon, this was ridiculously good! First time I cooked rice and actually was satisfied with the result. Reason for resent failure: cooking it in a too small pan, creating an uneven heat distribution due to the small cooking surface in comparison to the height => perfect rice on the top, soggy porridge rice on the bottom. Lesson learned. This time i soaked and rinsed the rice 6 times, then soaked it for 30 minutes before cooking (pouring it into boiling salted water, cooking 10 minutes on low heat then 5-10 minutes resting off the stove with a lid). #tikkamasala #halloumi #vego #vegetarian #indianfood #raita #naan #nybakat #bread #bröd #måndag #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #spices #chickpeas #kikärtor #cucumber #gurka #yoghurt
- Halloumi and chickpea Tikka masala with roasted cashew nuts, fluffy basmati rice, cucumber raita and homemade naan! Or "naan" to be fair; it's no way near the original, but definetly good enough for a mid week dinner! Recipe coming soon, this was ridiculously good! First time I cooked rice and actually was satisfied with the result. Reason for resent failure: cooking it in a too small pan, creating an uneven heat distribution due to the small cooking surface in comparison to the height => perfect rice on the top, soggy porridge rice on the bottom. Lesson learned. This time i soaked and rinsed the rice 6 times, then soaked it for 30 minutes before cooking (pouring it into boiling salted water, cooking 10 minutes on low heat then 5-10 minutes resting off the stove with a lid). #tikkamasala #halloumi #vego #vegetarian #indianfood #raita #naan #nybakat #bread #bröd #måndag #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #spices #chickpeas #kikärtor #cucumber #gurka #yoghurt
- Vegetarian meze! Halloumi and carrot fritters with tabbouleh, hummus, mhamara, lemon yoghurt, sun dried tomatoe dip and flat bread! So much flavors! Great to make in advance and have ready in the fridge! All the dips/sauces can be stored in jars for at least a week (taste/smell, if ok then eat it), and the fritters can be exchanged to create som change in the dish (chicken, lamb koftas, addition of beans to the tabbouleh etc.). That way you can have several dishes ready just by making some minor changes/minor preparations. #dinner #middag #meze #vegetarian #vego #halloumi #hummus #mhamara #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #foodprep #tabbouleh
- Vegetarian meze! Halloumi and carrot fritters with tabbouleh, hummus, mhamara, lemon yoghurt, sun dried tomatoe dip and flat bread! So much flavors! Great to make in advance and have ready in the fridge! All the dips/sauces can be stored in jars for at least a week (taste/smell, if ok then eat it), and the fritters can be exchanged to create som change in the dish (chicken, lamb koftas, addition of beans to the tabbouleh etc.). That way you can have several dishes ready just by making some minor changes/minor preparations. #dinner #middag #meze #vegetarian #vego #halloumi #hummus #mhamara #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #foodprep #tabbouleh
- Vegetarian meze! Halloumi and carrot fritters with tabbouleh, hummus, mhamara, lemon yoghurt, sun dried tomatoe dip and flat bread! So much flavors! Great to make in advance and have ready in the fridge! All the dips/sauces can be stored in jars for at least a week (taste/smell, if ok then eat it), and the fritters can be exchanged to create som change in the dish (chicken, lamb koftas, addition of beans to the tabbouleh etc.). That way you can have several dishes ready just by making some minor changes/minor preparations. #dinner #middag #meze #vegetarian #vego #halloumi #hummus #mhamara #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #foodprep #tabbouleh
- Blackened teriyaki salmon with rice, rice vinegar pickled cucumber, roasted sesame seeds and coriander! REALLY good, I definitely recommend you trying this! This recipe is made with a piezo burner. If you don't have one, buy one! Totally worth the money (most bang for the buck is at "Biltema" where you get the burner for around 150 sek). Recipe and method for four portions: Teriyaki sauce: combine 0,5 dl of rice vinegar, 0,75 dl of brown sugar ("farinsocker"), 1 dl soy, 1 tbsp grated ginger and 1 grated garlic glove in a saucepan. Bring to a boil, let simmer for a couple of minutes. Add 1 teaspoon of corn starch mixed with a tablespoon of water and whisk, boil a couple of minutes. Pour through a strainer into a clean bowl and let it cool. Pickled cucumber: see last picture for recipe. Salmon: put the oven on 150 degrees. Brush the teriyaki glaze over the fillets and put it in the oven. Take out when the core temperature of the salmon reaches 48-50 degrees C (10-15 minutes). Use a piezo burner to blacken the fillets and caramelized the glaze. If you don't have a burner, skip the oven and burner and fry the fish in a frying pan until crisp! Roast sesame seeds in a dry pan for 10 minutes, or until golden. Toss frequently to avoid burning. Serve the salmon with the picked cucumber, rice drizzled with some of the glaze, roasted sesame seeds and coriander leaves! #teriyaki #teriyakisalmon #salmon #lax #fish #japanesefood #japan #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #asianfood
- Blackened teriyaki salmon with rice, rice vinegar pickled cucumber, roasted sesame seeds and coriander! REALLY good, I definitely recommend you trying this! This recipe is made with a piezo burner. If you don't have one, buy one! Totally worth the money (most bang for the buck is at "Biltema" where you get the burner for around 150 sek). Recipe and method for four portions: Teriyaki sauce: combine 0,5 dl of rice vinegar, 0,75 dl of brown sugar ("farinsocker"), 1 dl soy, 1 tbsp grated ginger and 1 grated garlic glove in a saucepan. Bring to a boil, let simmer for a couple of minutes. Add 1 teaspoon of corn starch mixed with a tablespoon of water and whisk, boil a couple of minutes. Pour through a strainer into a clean bowl and let it cool. Pickled cucumber: see last picture for recipe. Salmon: put the oven on 150 degrees. Brush the teriyaki glaze over the fillets and put it in the oven. Take out when the core temperature of the salmon reaches 48-50 degrees C (10-15 minutes). Use a piezo burner to blacken the fillets and caramelized the glaze. If you don't have a burner, skip the oven and burner and fry the fish in a frying pan until crisp! Roast sesame seeds in a dry pan for 10 minutes, or until golden. Toss frequently to avoid burning. Serve the salmon with the picked cucumber, rice drizzled with some of the glaze, roasted sesame seeds and coriander leaves! #teriyaki #teriyakisalmon #salmon #lax #fish #japanesefood #japan #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #asianfood
- Blackened teriyaki salmon with rice, rice vinegar pickled cucumber, roasted sesame seeds and coriander! REALLY good, I definitely recommend you trying this! This recipe is made with a piezo burner. If you don't have one, buy one! Totally worth the money (most bang for the buck is at "Biltema" where you get the burner for around 150 sek). Recipe and method for four portions: Teriyaki sauce: combine 0,5 dl of rice vinegar, 0,75 dl of brown sugar ("farinsocker"), 1 dl soy, 1 tbsp grated ginger and 1 grated garlic glove in a saucepan. Bring to a boil, let simmer for a couple of minutes. Add 1 teaspoon of corn starch mixed with a tablespoon of water and whisk, boil a couple of minutes. Pour through a strainer into a clean bowl and let it cool. Pickled cucumber: see last picture for recipe. Salmon: put the oven on 150 degrees. Brush the teriyaki glaze over the fillets and put it in the oven. Take out when the core temperature of the salmon reaches 48-50 degrees C (10-15 minutes). Use a piezo burner to blacken the fillets and caramelized the glaze. If you don't have a burner, skip the oven and burner and fry the fish in a frying pan until crisp! Roast sesame seeds in a dry pan for 10 minutes, or until golden. Toss frequently to avoid burning. Serve the salmon with the picked cucumber, rice drizzled with some of the glaze, roasted sesame seeds and coriander leaves! #teriyaki #teriyakisalmon #salmon #lax #fish #japanesefood #japan #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #asianfood
- Picked cucumber Asian style! Let 0,5 dl each of water, rice vinegar and sugar come to a boil so that the sugar desolve. Thinly slice one cucumber on a mandolin. Let the brine cool for a couple of minutes, then pour it over the cucumber. Add a splash of sesame oil, a pinch of salt and some finely chopped coriander. Serve with pretty much any Asian food, especially good to dishes with rice! #pickledcucumber #asianfood #pickles #inlagdgurka #coriander #koriander #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen
- Picked cucumber Asian style! Let 0,5 dl each of water, rice vinegar and sugar come to a boil so that the sugar desolve. Thinly slice one cucumber on a mandolin. Let the brine cool for a couple of minutes, then pour it over the cucumber. Add a splash of sesame oil, a pinch of salt and some finely chopped coriander. Serve with pretty much any Asian food, especially good to dishes with rice! #pickledcucumber #asianfood #pickles #inlagdgurka #coriander #koriander #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen
- Picked cucumber Asian style! Let 0,5 dl each of water, rice vinegar and sugar come to a boil so that the sugar desolve. Thinly slice one cucumber on a mandolin. Let the brine cool for a couple of minutes, then pour it over the cucumber. Add a splash of sesame oil, a pinch of salt and some finely chopped coriander. Serve with pretty much any Asian food, especially good to dishes with rice! #pickledcucumber #asianfood #pickles #inlagdgurka #coriander #koriander #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen
- Tonight's dinner and lunch boxes for a couple of days: libanese meze! Wanted to make it vegetarian, so made Halloumi and carrot fritters instead of köfte, but used the same flavoring (onion, parsley and cumin). Served with tabbouleh, hummus, mhamara (dip made on mixed roasted, peeled peppers, olive oil and walnuts), lemon yoghurt and flat breads! Really delicious! Apart from the extra flavoring I followed this recipe for the Fritters: https://www.ica.se/recept/morots-och-halloumibiffar-720975/. They were good, but next time I'll use less eggs, since they did become a bit "omelette-ish"...regarding the flavor I think a combination of zucchini and carrots will work better, and that the addition of slowly caramelized onions will add an extra umami boost...to be continued. #meze #vegetableporn #vego #vegetarian #vegetariskt #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #hummus #peppers #lemon #halloumi #fritters #vegobiffar
- Tonight's dinner and lunch boxes for a couple of days: libanese meze! Wanted to make it vegetarian, so made Halloumi and carrot fritters instead of köfte, but used the same flavoring (onion, parsley and cumin). Served with tabbouleh, hummus, mhamara (dip made on mixed roasted, peeled peppers, olive oil and walnuts), lemon yoghurt and flat breads! Really delicious! Apart from the extra flavoring I followed this recipe for the Fritters: https://www.ica.se/recept/morots-och-halloumibiffar-720975/. They were good, but next time I'll use less eggs, since they did become a bit "omelette-ish"...regarding the flavor I think a combination of zucchini and carrots will work better, and that the addition of slowly caramelized onions will add an extra umami boost...to be continued. #meze #vegetableporn #vego #vegetarian #vegetariskt #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #hummus #peppers #lemon #halloumi #fritters #vegobiffar
- Tonight's dinner and lunch boxes for a couple of days: libanese meze! Wanted to make it vegetarian, so made Halloumi and carrot fritters instead of köfte, but used the same flavoring (onion, parsley and cumin). Served with tabbouleh, hummus, mhamara (dip made on mixed roasted, peeled peppers, olive oil and walnuts), lemon yoghurt and flat breads! Really delicious! Apart from the extra flavoring I followed this recipe for the Fritters: https://www.ica.se/recept/morots-och-halloumibiffar-720975/. They were good, but next time I'll use less eggs, since they did become a bit "omelette-ish"...regarding the flavor I think a combination of zucchini and carrots will work better, and that the addition of slowly caramelized onions will add an extra umami boost...to be continued. #meze #vegetableporn #vego #vegetarian #vegetariskt #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #hummus #peppers #lemon #halloumi #fritters #vegobiffar
- Lunch at Totemo Ramen! This time I tried their Niboshi ramen with Chicken and pork broth, seafood dashi, marinated pork, niboshi, fermented bamboo shoots and white onion (which was raw, they could have skipped that part I think). Also added a soy marinated egg. Really umami-packed, rich broth with great flavors. My personal favorite is however the Spicy Ramen with Miso base! No matter which you choose, Totemo Ramen is well worth a visit! #ramen #totemoramen #porkbelly #dashi #noodles #egg
- Lunch at Totemo Ramen! This time I tried their Niboshi ramen with Chicken and pork broth, seafood dashi, marinated pork, niboshi, fermented bamboo shoots and white onion (which was raw, they could have skipped that part I think). Also added a soy marinated egg. Really umami-packed, rich broth with great flavors. My personal favorite is however the Spicy Ramen with Miso base! No matter which you choose, Totemo Ramen is well worth a visit! #ramen #totemoramen #porkbelly #dashi #noodles #egg
- Lunch at Totemo Ramen! This time I tried their Niboshi ramen with Chicken and pork broth, seafood dashi, marinated pork, niboshi, fermented bamboo shoots and white onion (which was raw, they could have skipped that part I think). Also added a soy marinated egg. Really umami-packed, rich broth with great flavors. My personal favorite is however the Spicy Ramen with Miso base! No matter which you choose, Totemo Ramen is well worth a visit! #ramen #totemoramen #porkbelly #dashi #noodles #egg
- Yesterday's dinner: fried vietnamese spring rolls, served with soy-and rice vinegar sauce and sriracha mayonnaise! Got a request for spring rolls, but since I made it just a couple of days ago I felt that I needed to to something different, so this time they were vegetarian and made with rice paper. The filling is made on fried shiitake mushrooms (fried with some soy and sesame oil), spring onions, de-watered white cabbage and carrots (shred, salt and let rest 15 minutes, then put in a clean kitchen towel, put the ends together and squeeze the hell out of it), bean sprouts, garlic, ginger, chili, soy sauce, sesame oil and fish sauce (swipe to picture 5 to see all ingredients). Put the filling on wet rice paper, roll to a spring roll. Let dry out a bit then fry in 180 degree oil until golden, about 4-6 minutes. Keep warm in a 80-100 degree oven (don't stack them, then they end up soggy). Overall really good results, but I prefer "regular" spring roll sheets made on wheat, since these ones made on rice tend to puff up when fried, and are more soft in the consistency overall. Recipe upon request! #vietnamesespringrolls #vietnamesefood #springrolls #vårrullar #friterat #deepfried #vegetableporn #vego #vegetarian #vegetariskt #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- Yesterday's dinner: fried vietnamese spring rolls, served with soy-and rice vinegar sauce and sriracha mayonnaise! Got a request for spring rolls, but since I made it just a couple of days ago I felt that I needed to to something different, so this time they were vegetarian and made with rice paper. The filling is made on fried shiitake mushrooms (fried with some soy and sesame oil), spring onions, de-watered white cabbage and carrots (shred, salt and let rest 15 minutes, then put in a clean kitchen towel, put the ends together and squeeze the hell out of it), bean sprouts, garlic, ginger, chili, soy sauce, sesame oil and fish sauce (swipe to picture 5 to see all ingredients). Put the filling on wet rice paper, roll to a spring roll. Let dry out a bit then fry in 180 degree oil until golden, about 4-6 minutes. Keep warm in a 80-100 degree oven (don't stack them, then they end up soggy). Overall really good results, but I prefer "regular" spring roll sheets made on wheat, since these ones made on rice tend to puff up when fried, and are more soft in the consistency overall. Recipe upon request! #vietnamesespringrolls #vietnamesefood #springrolls #vårrullar #friterat #deepfried #vegetableporn #vego #vegetarian #vegetariskt #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- Yesterday's dinner: fried vietnamese spring rolls, served with soy-and rice vinegar sauce and sriracha mayonnaise! Got a request for spring rolls, but since I made it just a couple of days ago I felt that I needed to to something different, so this time they were vegetarian and made with rice paper. The filling is made on fried shiitake mushrooms (fried with some soy and sesame oil), spring onions, de-watered white cabbage and carrots (shred, salt and let rest 15 minutes, then put in a clean kitchen towel, put the ends together and squeeze the hell out of it), bean sprouts, garlic, ginger, chili, soy sauce, sesame oil and fish sauce (swipe to picture 5 to see all ingredients). Put the filling on wet rice paper, roll to a spring roll. Let dry out a bit then fry in 180 degree oil until golden, about 4-6 minutes. Keep warm in a 80-100 degree oven (don't stack them, then they end up soggy). Overall really good results, but I prefer "regular" spring roll sheets made on wheat, since these ones made on rice tend to puff up when fried, and are more soft in the consistency overall. Recipe upon request! #vietnamesespringrolls #vietnamesefood #springrolls #vårrullar #friterat #deepfried #vegetableporn #vego #vegetarian #vegetariskt #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden
- The starter for yesterday's Chinese/vietnamese dinner: sweet potatoe and carrot soup with lemongrass, garlic, chili and coconut cream! Topped with roasted coconut flakes, pumpkin seeds and lots of micro greens. I followed this recipe, but skipped the coriander oil, used more ginger, fresh chili instead of dried, coconut cream instead of milk and added different toppings: http://alltommat.se/recept/asiatisk-soppa-med-sotpotatis-kokosmjolk-och-koriandersalsa/. Great flavors and really easy to cook! #soup #soppa #förrätt #lördag #saturday #asianrecipes #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #ginger #ingefära #vitlök #garlic #chili #lemongrass
- The starter for yesterday's Chinese/vietnamese dinner: sweet potatoe and carrot soup with lemongrass, garlic, chili and coconut cream! Topped with roasted coconut flakes, pumpkin seeds and lots of micro greens. I followed this recipe, but skipped the coriander oil, used more ginger, fresh chili instead of dried, coconut cream instead of milk and added different toppings: http://alltommat.se/recept/asiatisk-soppa-med-sotpotatis-kokosmjolk-och-koriandersalsa/. Great flavors and really easy to cook! #soup #soppa #förrätt #lördag #saturday #asianrecipes #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #ginger #ingefära #vitlök #garlic #chili #lemongrass
- The starter for yesterday's Chinese/vietnamese dinner: sweet potatoe and carrot soup with lemongrass, garlic, chili and coconut cream! Topped with roasted coconut flakes, pumpkin seeds and lots of micro greens. I followed this recipe, but skipped the coriander oil, used more ginger, fresh chili instead of dried, coconut cream instead of milk and added different toppings: http://alltommat.se/recept/asiatisk-soppa-med-sotpotatis-kokosmjolk-och-koriandersalsa/. Great flavors and really easy to cook! #soup #soppa #förrätt #lördag #saturday #asianrecipes #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #ginger #ingefära #vitlök #garlic #chili #lemongrass
- Friday FIFA-dinner: chuck and bacon burger with slowly caramelized onions, mayo, pickles and american mustard! I wanted to make chuck only burgers, but did not find enough when shopping. To compensate for that I finely chopped smoked bacon and mixed into the mince, which was a quite good last minute solution. I always use the smash method when cooking burgers (the same method used by numerous burger restaurants like flippin Burgers, Phil's, bun meat bun, barrels etc.). To do so, grind chuck (högrev) two times with a course grinder. Make sure that the meat as well as all parts of the grinder is stone cold, otherwise the fat in the burgers will melt => more compact, dry burgers. Method for achieving this is to cut the meat in grinder-compatible sizes and put it, as well as all parts of the grinder, in the freezer for 20-30 minutes before grinding. When you have the mince, weigh out 120-150 grams and roll it carefully into a ball, not pressing to much (same reason as stated above). Chill if not cooking directly. To fry the burgers, ideally use a steak weight to smash them. If you don't have it, see picture 3 for something similar function-wise made up from a jug and some aluminum foil. Use really (really) hot pans, put in the overgrown meatballs. Fry 10 sek on one side, then flip it and smash it to desired thickness. Season with salt and pepper. Fry 2-3 minutes, then flip and season other side as well. Meanwhile, butter and roast brioche bread in a 200 degree oven (I think Garants bread are the best and most accessible). When done, put mayo and caramelized onion on the bottom (see comments for method for the onion). Put on the fried burgers, top with cheese (my favorite here is Garant as well). Put in a really hot oven for 5 minutes so that the cheese melts. Add the top of the buns to the baking tray the last minute (otherwise they will burn). When finished, topp with pickled cucumber and mustard and put the whole thing together! #burgers #hamburgare #hamburgers #burgare #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #svensktkött #friday
- Friday FIFA-dinner: chuck and bacon burger with slowly caramelized onions, mayo, pickles and american mustard! I wanted to make chuck only burgers, but did not find enough when shopping. To compensate for that I finely chopped smoked bacon and mixed into the mince, which was a quite good last minute solution. I always use the smash method when cooking burgers (the same method used by numerous burger restaurants like flippin Burgers, Phil's, bun meat bun, barrels etc.). To do so, grind chuck (högrev) two times with a course grinder. Make sure that the meat as well as all parts of the grinder is stone cold, otherwise the fat in the burgers will melt => more compact, dry burgers. Method for achieving this is to cut the meat in grinder-compatible sizes and put it, as well as all parts of the grinder, in the freezer for 20-30 minutes before grinding. When you have the mince, weigh out 120-150 grams and roll it carefully into a ball, not pressing to much (same reason as stated above). Chill if not cooking directly. To fry the burgers, ideally use a steak weight to smash them. If you don't have it, see picture 3 for something similar function-wise made up from a jug and some aluminum foil. Use really (really) hot pans, put in the overgrown meatballs. Fry 10 sek on one side, then flip it and smash it to desired thickness. Season with salt and pepper. Fry 2-3 minutes, then flip and season other side as well. Meanwhile, butter and roast brioche bread in a 200 degree oven (I think Garants bread are the best and most accessible). When done, put mayo and caramelized onion on the bottom (see comments for method for the onion). Put on the fried burgers, top with cheese (my favorite here is Garant as well). Put in a really hot oven for 5 minutes so that the cheese melts. Add the top of the buns to the baking tray the last minute (otherwise they will burn). When finished, topp with pickled cucumber and mustard and put the whole thing together! #burgers #hamburgare #hamburgers #burgare #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #svensktkött #friday
- Friday FIFA-dinner: chuck and bacon burger with slowly caramelized onions, mayo, pickles and american mustard! I wanted to make chuck only burgers, but did not find enough when shopping. To compensate for that I finely chopped smoked bacon and mixed into the mince, which was a quite good last minute solution. I always use the smash method when cooking burgers (the same method used by numerous burger restaurants like flippin Burgers, Phil's, bun meat bun, barrels etc.). To do so, grind chuck (högrev) two times with a course grinder. Make sure that the meat as well as all parts of the grinder is stone cold, otherwise the fat in the burgers will melt => more compact, dry burgers. Method for achieving this is to cut the meat in grinder-compatible sizes and put it, as well as all parts of the grinder, in the freezer for 20-30 minutes before grinding. When you have the mince, weigh out 120-150 grams and roll it carefully into a ball, not pressing to much (same reason as stated above). Chill if not cooking directly. To fry the burgers, ideally use a steak weight to smash them. If you don't have it, see picture 3 for something similar function-wise made up from a jug and some aluminum foil. Use really (really) hot pans, put in the overgrown meatballs. Fry 10 sek on one side, then flip it and smash it to desired thickness. Season with salt and pepper. Fry 2-3 minutes, then flip and season other side as well. Meanwhile, butter and roast brioche bread in a 200 degree oven (I think Garants bread are the best and most accessible). When done, put mayo and caramelized onion on the bottom (see comments for method for the onion). Put on the fried burgers, top with cheese (my favorite here is Garant as well). Put in a really hot oven for 5 minutes so that the cheese melts. Add the top of the buns to the baking tray the last minute (otherwise they will burn). When finished, topp with pickled cucumber and mustard and put the whole thing together! #burgers #hamburgare #hamburgers #burgare #foodfromscratch #matfrångrunden #foodporn #matporr #jimmys_kitchen #dinner #svensktkött #friday
- Homemade spring rolls with sweet and sour sauce and cabbage! Wanted something that you could eat in front of the TV (to watch the premiere of "Bron"!) and something asian/chinese, so spring rolls it is! It takes a while to make them, but it's not difficult! Recipe and method för ~30 spring rolls: fry 500 g of minced pork or chicken in neutral oil on high heat. When browned, add one grated carrot, 3-4 dl of shredded white cabbage and equal amount of bean sprouts, 5-6 finely chopped scallions, half a chopped chili, 2-3 tablespoons of grated ginger and 4 grated garlic gloves. Fry for 10 minutes until some of the moisture has evaporated. Add 1-2 teaspoons of sesame oil, 3-4 tablespoons of soy and 3-4 tablespoons of oyster sauce. Fry until all liquid has evaporated, then transfer to a clean bowl and chill (I spread it out on a small baking tray and put it in the fridge for 15 minutes). When the filling has cooled, take out your defrosted spring roll sheets from the bag and put them in a damp towel (keeps them from drying out when you make the rolls). Put about two tablespoons of the filling in the corner of the sheet and start rolling. Halfway you fold in the sides, then continue rolling so that you have the shape of an envelope (link to a video tutorial below). Brush the end with a mix of equal parts water and corn starch, then glue them together. Fry the spring rolls in 180-degree oil for 3-5 minutes, or until golden. Take them out and let them dry on a kitchen paper before serving. Recipe for the dipping sauce and video of how you should fold them can be found here (not mine): http://www.recipetineats.com/spring-rolls/ I took inspiration to the filling from that recipe, but made some changes. The dipping sauce was really good, so I recommend you trying that as well! Tip: If you don't want to fry all spring rolls at one time you can put them on a plate and out them in the freezer. Once frozen, transfer to a container (this way, you can take out as many as you want without risking them sticking together). Great when you want to have a quick meal; just fry straight from the freezer! #springrolls #foodfromscratch #matfrångrunden #foodporn #matporr #chinesefood
- Homemade spring rolls with sweet and sour sauce and cabbage! Wanted something that you could eat in front of the TV (to watch the premiere of "Bron"!) and something asian/chinese, so spring rolls it is! It takes a while to make them, but it's not difficult! Recipe and method för ~30 spring rolls: fry 500 g of minced pork or chicken in neutral oil on high heat. When browned, add one grated carrot, 3-4 dl of shredded white cabbage and equal amount of bean sprouts, 5-6 finely chopped scallions, half a chopped chili, 2-3 tablespoons of grated ginger and 4 grated garlic gloves. Fry for 10 minutes until some of the moisture has evaporated. Add 1-2 teaspoons of sesame oil, 3-4 tablespoons of soy and 3-4 tablespoons of oyster sauce. Fry until all liquid has evaporated, then transfer to a clean bowl and chill (I spread it out on a small baking tray and put it in the fridge for 15 minutes). When the filling has cooled, take out your defrosted spring roll sheets from the bag and put them in a damp towel (keeps them from drying out when you make the rolls). Put about two tablespoons of the filling in the corner of the sheet and start rolling. Halfway you fold in the sides, then continue rolling so that you have the shape of an envelope (link to a video tutorial below). Brush the end with a mix of equal parts water and corn starch, then glue them together. Fry the spring rolls in 180-degree oil for 3-5 minutes, or until golden. Take them out and let them dry on a kitchen paper before serving. Recipe for the dipping sauce and video of how you should fold them can be found here (not mine): http://www.recipetineats.com/spring-rolls/ I took inspiration to the filling from that recipe, but made some changes. The dipping sauce was really good, so I recommend you trying that as well! Tip: If you don't want to fry all spring rolls at one time you can put them on a plate and out them in the freezer. Once frozen, transfer to a container (this way, you can take out as many as you want without risking them sticking together). Great when you want to have a quick meal; just fry straight from the freezer! #springrolls #foodfromscratch #matfrångrunden #foodporn #matporr #chinesefood
- Homemade spring rolls with sweet and sour sauce and cabbage! Wanted something that you could eat in front of the TV (to watch the premiere of "Bron"!) and something asian/chinese, so spring rolls it is! It takes a while to make them, but it's not difficult! Recipe and method för ~30 spring rolls: fry 500 g of minced pork or chicken in neutral oil on high heat. When browned, add one grated carrot, 3-4 dl of shredded white cabbage and equal amount of bean sprouts, 5-6 finely chopped scallions, half a chopped chili, 2-3 tablespoons of grated ginger and 4 grated garlic gloves. Fry for 10 minutes until some of the moisture has evaporated. Add 1-2 teaspoons of sesame oil, 3-4 tablespoons of soy and 3-4 tablespoons of oyster sauce. Fry until all liquid has evaporated, then transfer to a clean bowl and chill (I spread it out on a small baking tray and put it in the fridge for 15 minutes). When the filling has cooled, take out your defrosted spring roll sheets from the bag and put them in a damp towel (keeps them from drying out when you make the rolls). Put about two tablespoons of the filling in the corner of the sheet and start rolling. Halfway you fold in the sides, then continue rolling so that you have the shape of an envelope (link to a video tutorial below). Brush the end with a mix of equal parts water and corn starch, then glue them together. Fry the spring rolls in 180-degree oil for 3-5 minutes, or until golden. Take them out and let them dry on a kitchen paper before serving. Recipe for the dipping sauce and video of how you should fold them can be found here (not mine): http://www.recipetineats.com/spring-rolls/ I took inspiration to the filling from that recipe, but made some changes. The dipping sauce was really good, so I recommend you trying that as well! Tip: If you don't want to fry all spring rolls at one time you can put them on a plate and out them in the freezer. Once frozen, transfer to a container (this way, you can take out as many as you want without risking them sticking together). Great when you want to have a quick meal; just fry straight from the freezer! #springrolls #foodfromscratch #matfrångrunden #foodporn #matporr #chinesefood
- Definitely not the healthiest dish I've made, but damn tasty! Oven roasted beetroot with fresh time and rosemary, chèvre, walnuts, pine nuts, fresh figs, truffle honey, kress and panfried, crispy brioche croutons! Recipe and method (4-6 persons): Put the oven on 200 degrees C. peal 1 kg of beetroot. Chop up in bite-sized pieces and add to a baking tray lined with parchment paper. Add olive oil, salt, pepper and fresh time. Toss them around so every part is a gently coated. Roast for 40-60 minutes, stirring every 20 minutes to ensure even roasting. When the beets are ready and have som color (use a potatoe stick to see if they are soft enough), add 200 g of diced chevré and a handful each of walnuts and pine nuts. Roast for another 10-20 minutes. Take out the tray and add chopped, fresh figs and drizzle with honey mixed with good quality truffle oil. Roast another 8-10 minutes. Lastly, sprinkle over fresh thyme and kress and drizzle over some more honey. Serve with crispy croutons (see below)! Method to get the croutons real crisp and tasty (apart from using a lot of oil and/or butter): start off with a hot pan to get some color on them, then lower the heat and continue frying them without giving them too much color. By doing so, the moisture in the bread evaporates without burning the outside => crispy, not burned croutons. Also, season them with salt, peppar and fresh herbs (I prefer thyme)! #beetrots #rödbetor #vegetableporn #vegetarian #vegetariskt #vego #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #chevre #cheese #honung #honey
- Definitely not the healthiest dish I've made, but damn tasty! Oven roasted beetroot with fresh time and rosemary, chèvre, walnuts, pine nuts, fresh figs, truffle honey, kress and panfried, crispy brioche croutons! Recipe and method (4-6 persons): Put the oven on 200 degrees C. peal 1 kg of beetroot. Chop up in bite-sized pieces and add to a baking tray lined with parchment paper. Add olive oil, salt, pepper and fresh time. Toss them around so every part is a gently coated. Roast for 40-60 minutes, stirring every 20 minutes to ensure even roasting. When the beets are ready and have som color (use a potatoe stick to see if they are soft enough), add 200 g of diced chevré and a handful each of walnuts and pine nuts. Roast for another 10-20 minutes. Take out the tray and add chopped, fresh figs and drizzle with honey mixed with good quality truffle oil. Roast another 8-10 minutes. Lastly, sprinkle over fresh thyme and kress and drizzle over some more honey. Serve with crispy croutons (see below)! Method to get the croutons real crisp and tasty (apart from using a lot of oil and/or butter): start off with a hot pan to get some color on them, then lower the heat and continue frying them without giving them too much color. By doing so, the moisture in the bread evaporates without burning the outside => crispy, not burned croutons. Also, season them with salt, peppar and fresh herbs (I prefer thyme)! #beetrots #rödbetor #vegetableporn #vegetarian #vegetariskt #vego #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #chevre #cheese #honung #honey
- Definitely not the healthiest dish I've made, but damn tasty! Oven roasted beetroot with fresh time and rosemary, chèvre, walnuts, pine nuts, fresh figs, truffle honey, kress and panfried, crispy brioche croutons! Recipe and method (4-6 persons): Put the oven on 200 degrees C. peal 1 kg of beetroot. Chop up in bite-sized pieces and add to a baking tray lined with parchment paper. Add olive oil, salt, pepper and fresh time. Toss them around so every part is a gently coated. Roast for 40-60 minutes, stirring every 20 minutes to ensure even roasting. When the beets are ready and have som color (use a potatoe stick to see if they are soft enough), add 200 g of diced chevré and a handful each of walnuts and pine nuts. Roast for another 10-20 minutes. Take out the tray and add chopped, fresh figs and drizzle with honey mixed with good quality truffle oil. Roast another 8-10 minutes. Lastly, sprinkle over fresh thyme and kress and drizzle over some more honey. Serve with crispy croutons (see below)! Method to get the croutons real crisp and tasty (apart from using a lot of oil and/or butter): start off with a hot pan to get some color on them, then lower the heat and continue frying them without giving them too much color. By doing so, the moisture in the bread evaporates without burning the outside => crispy, not burned croutons. Also, season them with salt, peppar and fresh herbs (I prefer thyme)! #beetrots #rödbetor #vegetableporn #vegetarian #vegetariskt #vego #foodporn #matporr #jimmys_kitchen #foodfromscratch #matfrångrunden #chevre #cheese #honung #honey

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