Choose
chef_small_foodChoose a chef bellow to view their wonderful recipes:
Bengt
Bengt Sjöström from restaurant Linnéa in Gothenburg gives away Swedish Gravad Salmon the New Way
Paul
Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
Pekka


Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.

Karin

karin_small_portrait

Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

Watch the chef show:
chef_show_spotlight

Cooking with Falksalt.

Herb and salad Gazpacho with clams in pate a frie.

karin_clam
1green pepper seeded and chopped in smaller pieces
1/2green chili seeded and finely chopped
1 cucumber roughly chopped
3 spring onions cut in small rings
1granny smith apple in smaller pieces
1 stalk celery in smaller pieces
1 little gem-salad
50g rocket-salad
50g machesalad
50g lemon-basil
2dl parsley leaves
2 cloves garlic
juice and zest from 1lime
pinch of grated cumin
2 tblsp white wine vinegar
2dl well reduced chicken bullion
1dl really nice extra virgin olive-oil


Put the pepper,chili,cucumber, spring-onion , apple , cumin , celery and garlic in a bowl add salt , pepper, vinegar , lime juice and zest  and stir together let marinate over night. Put the vegetables in a blender and add the bullion, mix until smooth,add the salads to the blender and finish with olive-oil season with salt and pepper and maybe some sugar or some lime juice, it`s supposed to taste really fresh!
Clam pate a frie
20 clams cooked ala moules mariniere(shells removed)
Batter
200g flour
12g yeast
5g sugar
5g salt
3 grated garlic-cloves
30cl lager beer
Dip the clams in the batter and deep fry in 180 C oil until golden
product image of Falksalt smokeproduct image of Falksalt smoke
Try this with with Crystal Smoke or Crystal Natural
Karin

Karin Fransson was born in southern Germany and during a holiday in the seventies she ended up in Borgholm on Öland where she met the owner of the local Hotel Borgholm, Owe Fransson, and fell in love with both him and the island. Without any formal education, she took control of the hotel kitchen and turned it into one of the most famous in Sweden. Karin is well known in media with hundreds of morning shows on national TV and has, for more than 15 years, participated on national radio program “Meny”, the most popular cooking program on the air in Sweden. It took a German girl to teach the Swedes that Öland is the Swedish  equivalent to Provence with the same light, landscape and a richness in herbs that can and should be harvested to add splendor to the dinner table.

You may visit Karin at Hotel Borgholm and book a table by clicking here