How many times have you sat in the pub and longed for a Bookmaker's toast to satisfy your hunger before midnight. Unfortunately, I have been disappointed too many times when the ingredients have not been up to par or the chef had a bad day or simply disregarded the guest's expectations. The tip is to choose a good hook over a bad jam or you go over to the sausage stand on the other side of the street and eat a flatbread roll. Then you continue to roll your hat into the wee hours...

Cooking the Bookmaker at home at the stove is both exciting and powerful. After all, we are talking about the king of all toasts and that commands a little respect. Follow my procedure in the video below and you will succeed to 100%. I promise!

The camerawoman is a tough camerawoman, you should know. She hardens in all weathers and temperatures. In the past year, we have filmed in temperatures from almost 35° degrees down to -15° degrees. Then add hail, snow, rain and storm and you understand the challenge.

Recipe Bookmaker's toast by Captain Mat. 4 people

• 500 grams of beef fillet
• 4 large slices of your favorite bread
• 3 dl Mayonnaise
• 2 tablespoons Dijon
• 1 tbsp Dijon Honey
• Romaine salad or leaf lettuce or your favorite bagged salad
• 1 nice horseradish
• 8 thick tomato slices
• 1 dl beef stock
• 4 egg yolks
• Salt and plenty of freshly ground black pepper
• Oil
• Butter

What's better than a warming goulash when winter tightens its grip on us lucky northerners. In this week's episode, I show you step-by-step how to cook a Hungarian goulash soup on a griddle. It might sound a little strange, but if you have a reasonably bowl-shaped frying pan, it's actually not that difficult. Sure, it's a bit fiddly with several steps, but if you only have time and warm long underwear, you'll fix it in no time.

If you really have plenty of time, you can buy a whole piece of prime rib and cut it into smaller cubes, but otherwise it works just as well with prime rib, I think. Here comes the recipe.

Hungarian goulash soup

• 1 kg. high rib sphere
• 2 yellow onions
• 6 cloves of garlic
• 0.5 dl of oil to fry in
• 1.5 tbsp paprika powder
• 1 tsp cumin
• 1 teaspoon chili powder
• 2 tablespoons marjoram
• 0.5 dl meat stock
• 1 lit. water (dilute with more water at the end to a good soup consistency)
• 1 bottle of Porter
• 1 can of whole tomatoes
• 6 potatoes
• 2 red peppers
• 2 fresh hot chilies
• Salt and freshly ground black pepper to taste

Gremolata

• 4 cloves of garlic
• 1 pot of parsley
• Grated peel from a lemon. (not the white, just the zest)

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The food, the myth and the legend

The restaurant "Café de Paris" in Geneva opened its doors exactly 90 years ago and then just as today with the as simple as it is ingenious business idea to serve only one dish, namely a perfectly grilled entrecôte together with a uniquely produced herb butter and fries.

This is served in a restaurant environment that only breathes the classic interior, timelessness and nonchalant service of a neighborhood restaurant on the Seine in Paris.

In this week's episode, I try to crack the code to the recipe for the spiced butter that will lift my already perfectly marinated entrecôte to heavenly heights. Instead of fries, I serve fried root vegetables and a sprig of thyme.

I also saber a bottle of good Champagne in the fog by the beach.

Sink into the TV sofa and enjoy. Remember to subscribe to my YouTube channel so you don't miss an episode. Buon appetito and enjoy the weekend.

Autumn is soon a thing of the past as winter approaches. Of course it will be wonderful with Christmas and all the good food, but a classic Wallenberger on the grill is still in a class of its own. Wallenberger. Just taste the word. Certainly gets the feeling of power, money and the good in life.

This classic with almost a hundred years behind it is still served in the original bottling in pubs with a little self-respect. In all its simplicity with few ingredients such as minced veal, cream, egg yolks and salt and pepper, it is one of the best things you can enjoy. Serve together with freshly tossed mashed potatoes (or pressed potatoes), raw stir-fried lingonberries, boiled green peas and clarified butter.

As a minced meat dish, this is number one and it also stands up well in the competition with the finest party dishes for that matter as well. Buon Appetito and enjoy life all you foodies.

A true pub classic originating from Stockholm's pub world from the 1930s. Of course, it can be cooked on the grill, and I would like to say that with advantage.

The ingredients are few and the preparation is very simple (if everything has to be simple, this dish really is). Serve with a better bottle of Châteauneuf du Pape and the love is eternal! Check out Kapten Mat on YouTube for exact cooking.

As we have longed for. The month with a capital M has arrived. M as in May, food, mingling and Moët & Chandon. I cook all year round on my grill, but it's only now that I can really enjoy the solar gas. In upcoming episodes, I cook yummy burgers and drink pink Champagne. It will be the most educational food show you've ever seen and the only one you need to see... I promise. Almost.