Roasted pork fillet with béarnaise sauce on a griddle is a really nice summer dish that is both elegant but also relatively easy to prepare.

For us stovetop lovers, the easiest way is not prioritized, but the tastiest and best. This means that we always try our best to really avoid buying FUSKBEA and ruining our fantastic meat dishes with it. No, it really is just as easy to cook beans outside on the grill as it is in the kitchen. Check out my video to see how easy it really is.

Start by cooking a reduction of really finely chopped shallots, red wine vinegar and white pepper. Then whisk it together on the griddle together with 3 egg yolks until you get a fine foam.

Then add melted butter (max. 60 degrees) while whisking. At first drop by drop but then a jet. This particular moment is the most difficult of all, because you have to consider that:

• The griddle must not be too hot
• The pan must not get too hot
• The butter you add must not be too hot
• Do not add the butter too quickly

If you're not careful, every miss can cause the sauce to crack. If this happens, boil some water (0.5 dl) in a saucepan and then add the cracked sauce while whisking vigorously and you have saved the situation. So you can always be completely calm without an increase in heart rate if the accident were to happen.

Salt and pepper the meat. Brown the meat all around in the middle of the stove and then put the fillet on its side so that it can finish on a lower heat. Remove the meat and let it rest when it reaches just over 60 degrees. Then it will rise further to 65 degrees to be perfect.

A warm potato salad with freshly boiled fresh potatoes, spring onions, sugar peas, radishes and pressed garlic is a godsend for summer parties.

Roasted pork fillet with béarnaise sauce and warm fresh potato salad

• Pork tenderloin
• Freshly boiled, cooled new potatoes
• A bunch of spring onions
• A bunch of radishes
• A few pressed cloves of garlic
• Salt and black pepper
• Chives for garnish
• Butter to fry in

Recipe – Bearnaise sauce

• 400 g of butter
• 1 shallot
• 4-6 tbsp red wine vinegar
• white pepper
• some water
• 3 egg yolks
• salt

Buon appetito all frying pan lovers ⚓️?‍✈️❤️

Cooking outdoors on a grill when the weather is at its best and the European Football Championship is underway is true happiness. Put fresh Swedish meat and vegetables on the grill and let your cooking skills really blossom because summer is here.

This week I fry slices of nice pork loin and make a warm potato salad with seasonal vegetables. It is served with a cold fresh sauce and fried lemon. Simple, tasty and football-friendly. See you at the stove 

Satisfying and tasty 

Start by mixing the cold sauce so that the spices can bloom until it is time to serve.

Let the meat rest at room temperature for an hour and then rub it in oil and salt and pepper.

Place the meat in a hot frying pan.

Chop and slice peppers, chilli, tomatoes and spring onions quite roughly.

Cut the lemons in half and fry in butter.

Squeeze in a few cloves of garlic and add smoked paprika powder, salt and pepper.

Mix in boiled new potatoes and let the meat finish before it's time to serve.

Pork loin with warm potato salad served with cold sauce and fried lemon

• 4 slices of 200 grams fresh Swedish pork loin
• Peppers of various colors
• 4 large tomatoes
• Chilli fruits of the strength that suits you
• 2 lemons
• boiled cooled new potatoes
• Smoked paprika powder
• Salt and black pepper
• Parsley for garnish
• Butter to fry in

Recipe - Best cold sauce for meat

• 2 dl sour cream
• 2 dl sour cream
• 2 tablespoons sweet chili
• 1 tablespoon tomato puree
• 0.5 tsp smoked paprika powder
• 1 clove of garlic
• 2 tbsp smoked olive oil
• Chilli powder or flakes for desired heat
• Black pepper
• Salt

Buon appetito all frying pan lovers ❤️?‍✈️ ⚓️

Welcome to the year's easiest cooking episode on a griddle as close as the white beans in a juicy tomato sauce. Despite its simplicity, I want to inspire you to light the grill already for breakfast with the family or as a filling brunch with friends this summer. Enjoy your meal! ???‍✈️ ⚓️❤️

Recipe – English breakfast

• British sausages or German sausages of any kind
• Bacon
• Mushrooms
• Twig tomatoes
• Egg
• Pure butter to fry in

White beans in rich tomato sauce

• 2 packages of neutral white beans in spades
• 1 large finely chopped yellow onion
• 50-200 grams of tomato puree according to taste
• 1 tablespoon of oregano
• 1 tbsp basil
• 1 tsp chilli flakes
• Salt and black pepper
• 3 dl of water, but do not pour it all in from the beginning, but add according to taste

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Of course, you can nerd out as much as you want on the subject of the "Most perfect kebab roll", but here I show how simple and stripped down you can succeed with a really good roll at home on your grill. There are probably as many recipes as there are Turks, Greeks and Lebanese, but tape my recipe to the fridge door and you'll be king of the stove this summer. ?? ⚓️?‍✈️❤️

Recipe - Kebab roll (4-6 rolls)

• 1 kg fresh pork loin in pieces
• 2 tsp cumin
• 2 tsp smoked paprika powder
• 2 tsp thyme
• 2 teaspoons of oregano
• 2 tsp garlic powder
• 2 teaspoons of salt
• 1 tsp black pepper
• Iceberg lettuce
• Cucumber
• Tomato
• Red onion
• Oil to fry in
• Goat bread

Kebab sauce

• 2 dl Turkish yogurt
• 1 dl mayonnaise
• 3 tablespoons chili sauce
• 1 tablespoon Harissa (or more depending on how strong you want the sauce)
• 1 tbsp garlic powder
• 1 teaspoon of sugar
• 1 tsp salt
• Black pepper
• Water

Taste and mix in more Harissa until you find just the right strength for the sauce

Smash burger on a griddle sounds irresistibly good to many, while some wonder what kind of strange American invention it is to "smash". Isn't it enough to just call it a hamburger now... ?

Let me explain why from now on you will always want to eat smash burger over other cooking methods in the future? Smashing the burger means you're pressing a high-rib, high-fat ball down into a dry, hot griddle. Keep the pressure for 10 seconds and release, whereupon the now thin mince has stuck and the frying is in full swing. Turn after approx. 2 minutes and fry for another minute. With this method and the right accessories such as cheddar cheese, caramelized onions and dijonnaise, you create such a juicy and tasty hamburger that you didn't think was possible to make at home. The range of hamburger restaurants pales in comparison. If, contrary to expectations, after watching my video, you are not convinced, you are welcome to my house and I will show you. Enjoy your meal ?

Recipe - Smash burger ORIGINAL (4×200 gram burgers)

• 800 g. prime rib meatballs
• flake salt
• black pepper
• 8 strips of bacon
• 8 slices Cheddar cheese
• 4 brioche bread

Dijonnaise

• 1 egg yolk
• 1 tsp Dijon mustard
• 2 teaspoons balsamic vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

At the end, mix in another tablespoon of Dijon mustard and taste. Add if necessary additional acid, salt, etc.

Caramelized onions

• 2 yellow onions
• 3 tablespoons balsamic vinegar
• 1 teaspoon of sugar
• water
• Pure butter to fry in

Lamb and veggie skewers with chimichurri is definitely a dish to offer to rack up points on your invitation. Make two different skewers of lamb and vegetable mince but with the same basic ingredients where grated haloumi plays the main role. Then fry in plenty of butter and serve piping hot in a leaf of romaine lettuce topped with an authentic South American chimichurri. Feel free to serve as part of your summer buffet or as an entree with a double mojito as a party starter ??????

Recipe - Lamb skewers (6 skewers)

• 500 g. minced lamb
• 200 g haloumi
• 1 shallot
• 0.75 tsp salt
• 2 crm black pepper
• 1 tablespoon smoked olive oil

Recipe - Vego Skewers (6 Skewers)

• 500 g. malleable vegetable mince
• 200 g haloumi
• 1 shallot
• 0.75 tsp salt
• 2 crm black pepper
• 1 tablespoon smoked olive oil

Recipe – Chimichurri

• 1 shallot
• 2 cloves of garlic
• 2 limes – Zest and juice from both
• 1 pot or bunch of parsley
• 2 teaspoons chili flakes
• 1 tsp salt
• 2 tablespoons red or rose wine vinegar
• 1 dl olive oil

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Here comes the favorite dish No. 1 when the children get to decide on the birthday dinner. This luxurious pasta is as easy to prepare as it is delicious, and there will never be any leftovers. Forget that there will be lunch boxes for work, in other words...

Shred the beef fillet into finger-thick pieces. Plenty of salt and lots of black pepper

Recipe for at least five people

• 750 g. beef fillet
• 800 g pasta
• 300 g. portobello mushrooms and/or mushrooms
• 2 dl Crème Fraiche
• 3-4 dl cream
• 1 tsp Sambal Oelek
• 2 dl grated Parmigiano-Reggiano
• Rapeseed oil or pure butter
• Salt and black pepper

Spring lamb is classic and, alongside salmon, it is a truly traditional festive dish in May. In this week's episode, I fry fresh fine lamb chops on the stove, which I serve together with fresh accessories such as a mousse on Chèvre, a salsa of the finest cherry tomatoes and wedge potatoes with plenty of garlic and thyme.

I start by putting the wedged potatoes in the roasting pan. For best results, I first boiled it for 5 minutes and then cooled it down in cold water. Then it's just a matter of frying until it's golden brown and cooked through.

I cut open the coat in the meat so that it does not contract during frying. Then I massage olive oil into the meat and then salt and pepper.

Crumble a nice piece of Chèvre into the Crème Fraiche. Mash with a spoon or fork and add flake salt, black pepper and a little olive oil.

Prepare a tomato salsa on the griddle consisting of fresh cherry tomatoes, spring onions, garlic, balsamic vinegar, smoked olive oil, flake salt and black pepper. Saute on the hob while the meat rests.

What makes cooking on a griddle so superior is that after each component of the dish is ready, you just move it up to the edge and it's there in the heat before it's time to serve. Magically

Recipe for four people

• 4-8 lamb chops depending on size
• Potato wedges
• Garlic
• Thyme
• Pure butter
• Olive and rapeseed oil
• Salt and black pepper

Chevre mousse

• 200 g of Chèvre
• 2 dl Crème Fraiche
• 1 tablespoon olive oil
• Chopped chives
• Flaked salt and black pepper

Tomato salsa

• 300 g cherry tomatoes
• 2 spring onions
• 2 tbsp smoked olive oil
• 2 tablespoons balsamic vinegar
• Flake salt
• Black pepper

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