Posts tagged with "dinner"

Campfire griddle salmon with lemon and potatoes

Crisp potatoes and crisp-skinned salmon, cooked side by side over the campfire. The griddle gives you a hot zone and a cooler one, so potatoes and fish are ready together.

2026-11-06

Plaice with brown butter, capers and lemon

Flour-dusted plaice fried golden and finished with nutty brown butter, capers and lemon. A carbon steel pan responds quickly when you turn down the heat, so the butter browns without burning.

2026-11-06

Campfire köfte with griddled vegetables

Spiced beef and lamb meatballs with carrots, mushrooms, courgette and corn, cooked on the griddle over the fire. Make the mince and the dip at home; the rest happens by the fire.

2026-11-06

Prawn pad thai

Pad thai is flat rice noodles stir-fried fast with prawns, egg and a tangy tamarind sauce. A deep carbon steel pan takes the high heat it needs, and the tall sides let you toss the noodles properly.

2026-11-06

Grilled steak with pointed cabbage and fried potatoes

The steak goes on the grate while potatoes and pointed cabbage fry in butter on the half-round griddle beside it. Two zones in one kettle barbecue, and dinner is ready all at once.

2026-11-06

Cashew chicken stir-fry

Stir-fried chicken with pepper, onion and toasted cashews in a glossy soy and oyster sauce. In a hot, deep carbon steel pan the chicken browns instead of stewing in its own juices.

2026-11-06

Egg fried rice with vegetables

Egg fried rice with carrot, peas and spring onion turns yesterday's rice into a quick supper. Cold rice and a hot carbon steel pan give separate grains with a lightly toasted edge.

2026-11-06

Thick-crust pan pizza

A thick pizza proved and baked in an oiled carbon steel pan. The base fries crisp on the hob and the top finishes in a hot oven.

2026-11-06

Smash burgers with cheddar and pickles

A smash burger gets its crisp crust from pressing the ball of mince thin against a very hot surface in the first few seconds. A heavy, flat smash press gives even pressure and a patty that is thin all over.

2026-11-06

Red curry with sweet potato and chickpeas

A vegetarian red curry with coconut milk, sweet potato, chickpeas and spinach. The deep carbon steel pan holds a whole curry for four, and the curry paste gets a proper fry before the coconut milk goes in.

2026-11-06

Black bean veggie burgers with guacamole and radishes

Bean burgers are best with a crisp outside, and you get it by pressing them lightly against a hot surface. The smash press gives even pressure, so the patty flattens without cracking.

2026-11-06

Beef and broccoli in oyster sauce

Thinly sliced beef and crisp broccoli in a glossy oyster sauce, stir-fried in minutes. The high heat of carbon steel sears the beef straight away, and the broccoli keeps its bright colour.

2026-11-06

Pepperoni pizza on a pizza steel

Pepperoni should curl into small crisp cups, and that takes a blazing hot pizza steel. A thin stainless steel peel makes it easy to launch the pizza onto the steel in one quick move.

2026-11-06

Steak au poivre with cognac cream sauce

Peppered steak needs a pan that can take serious heat. Carbon steel gives the meat a dark crust in minutes, and the browned bits left behind become the base of a glossy cognac sauce.

2026-11-06

Raggmunk – Swedish potato pancakes with pork belly and lingonberries

Raggmunk should be thin, lacy and crisp at the edges. That takes a hot pan and plenty of butter, and in carbon steel you fry the pork belly first, then the pancakes in the same fat.

2026-11-06

Butter-fried cod loin with prawns, horseradish and clarified butter

A Swedish celebration dish that works on a weeknight: thick cod loin with a golden top, prawns, horseradish and clarified butter. The carbon steel pan browns the fish fast so it stays moist inside.

2026-11-06

Classic beef lasagne

Slow-simmered beef ragù, silky béchamel and a golden cheese top. The enamelled baking tin takes the tomato sauce in its stride and is easy to clean afterwards.

2026-11-06

Roast chicken with lemon, red onion and potatoes

Sunday lunch in one tin: the chicken roasts on top of potatoes, red onion and lemon, which soak up all the buttery juices. Enamel copes with the lemon and cleans easily.

2026-11-06

Coq au vin (chicken braised in red wine)

Coq au vin is French chicken braised in red wine with bacon, mushrooms and small onions. The enamelled cast iron casserole browns everything well and lets the wine simmer for an hour without reacting with the pot.

2026-11-06

Ribeye steak with corn and roasted carrots

A hot carbon steel pan gives the same deep sear as a grill, right on your hob. The vegetables go in last, in the steak's butter, and end up as good as the meat.

2026-11-06

Ärtsoppa – Swedish yellow pea soup with pork

Yellow pea soup with salted pork is the classic Swedish Thursday dinner. The 4 L enamelled pot holds a full batch for six, and the enamel is easy to clean after a thick pea soup.

2026-11-06

Lamb loin with rosemary and garlic butter

Lamb does not need much: high heat, butter, garlic and rosemary. Basting at the end is what makes the dish.

2026-11-06

Saffron fish soup with prawns and aioli

A festive fish soup with saffron, fennel and tomato that Swedes often serve at Christmas. The enamel pot takes the wine and tomato without any taint, and its even heat lets the fish poach gently.

2026-11-06

Duck legs with orange and thyme

Duck with orange is not just for restaurants. It is a slow braise in one pan, and the oven does most of the work. A good Sunday dinner in December.

2026-11-06

Black bean and cheese quesadillas

Crisp tortillas filled with spiced black beans, sweetcorn and melted cheese. The long griddle takes four quesadillas at once, so everyone can eat together.

2026-11-06

Steak fajitas with peppers and onions

Spice-rubbed flank steak, peppers and onions seared on a smoking-hot round griddle. The meat and vegetables cook side by side and go to the table on the griddle.

2026-11-06

Salmon and dill quiche

Crisp pastry, juicy salmon, plenty of dill and a creamy egg custard, baked in a round enamel oven dish. Serve warm or cold with crème fraîche and roe.

2026-11-06

Okonomiyaki – Japanese cabbage pancakes

Thick Japanese pancakes packed with shredded cabbage and pork belly, finished with a sweet-savoury sauce and mayonnaise. The square Kockumshäll fits two large okonomiyaki at once.

2026-11-06

Potato and rosemary pizza bianca

A white pizza with no tomato sauce, topped with paper-thin potato, mozzarella and rosemary on a cold-proved base. The pizza steel gives a blistered, leopard-spotted crust in 6–8 minutes in a home oven.

2026-11-06

Tagliata – sliced steak with rosemary

Italian tagliata is steak seared hard, rested and sliced. A hot carbon steel pan gives it the dark crust the dish depends on.

2026-11-06

Lahmacun – Turkish flatbread with spiced lamb

Thin Turkish flatbreads spread with spiced minced lamb and baked crisp in minutes. The rectangular pizza steel fits two lahmacun at a time and gives a crisp base in a home oven.

2026-11-06

Campfire steak in creamy mushroom sauce with asparagus

A whole dinner in one pan over the embers: the steak is seared first, then mushrooms, asparagus and pepper, and finally a creamy sauce for the steak to rest in.

2026-11-06

Spatchcock chicken with roasted vegetables

A whole chicken cut open and flattened roasts in under an hour with crisp skin all over. The vegetables underneath cook in the juices in the same pan.

2026-11-06

Swedish meatballs in cream sauce with lingonberries

Everyday Swedish meatballs, browned and juicy, in a cream sauce made from the pan juices in the same pan. Served with boiled potatoes, lingonberries and pickled cucumber.

2026-11-06

Pan-fried salmon with hasselback potatoes and dill

Salmon with crisp skin, fried in a carbon steel pan and finished with butter, lemon and dill. Served with golden hasselback potatoes from the oven.

2026-11-06

Pan-fried sardines with charred lemon

Small whole fish need a properly hot pan. In carbon steel the flour crisps up at once, and the lemon chars at the edges right beside the fish.

2026-11-06

Campfire tomato, pepper and mushroom stew

A vegetarian stew made in a single pan on a grate over the embers. Carbon steel takes the direct heat, so the mushrooms and peppers brown properly before the tomatoes go in.

2026-11-06

Pork neck steaks seared under a grill weight with garlic, soy and honey

Pork neck steaks buckle as they cook, so only parts of the meat colour. With a grill weight on top, the whole slice stays against the hot griddle and glazes evenly.

2026-11-06

Flygande Jacob – Swedish chicken, banana and peanut bake

The Swedish 1970s classic of chicken, banana and bacon in a creamy chilli sauce, topped with salted peanuts. In the enamelled steel baking tin the sauce bubbles evenly and browns lightly on top.

2026-11-06

Salmon in lemon cream sauce with chilli and potatoes

The potatoes fry until golden, the salmon finishes gently in lemon cream, and it all comes to the table in one pan. The enamel is fine with lemon, so the sauce can stay in the pan.

2026-11-06

Pizza margherita on a pizza steel

A home oven can't match a pizza oven, but a preheated carbon steel pizza steel gets you close. Steel drives heat into the dough fast, so the rim puffs up and the base chars in 5–7 minutes.

2026-11-06

Sausage hash with fried eggs

Cold boiled potatoes, sausage and vegetables fried until crisp and topped with two eggs right in the pan. Carbon steel browns everything, and the pan goes straight to the table.

2026-11-06

Vegetable soup with dill

A clear, warming soup of onion, carrot, celeriac, potato and leek, simmered in an enamel saucepan. Plenty of dill and black pepper at the end keeps it fresh.

2026-11-06

Creamy salmon tagliatelle over the campfire

Tagliatelle cooked right in the pan, then tossed with cream, hot-smoked salmon, lemon and dill. The pan sits on a fire stand over the embers, so everything is done in one vessel.

2026-11-06

Braised veal shank with potatoes, garlic and green beans

Veal shank browned on the hob, then braised in stock in the oven until tender, with potatoes, carrots and halved garlic bulbs around it. The handle comes off, so the pan fits in the oven.

2026-11-06

Roast chicken legs with orange, red onion and broccolini

Chicken legs, potatoes and orange in a single pan. The skin is crisped on the hob, then you take off the handle and let the oven do the rest.

2026-11-06

Biff Rydberg – Swedish beef fillet with fried potatoes, onion and egg yolk

Biff Rydberg is three simple things fried separately: potatoes, onion and beef fillet. A carbon steel pan takes the high heat that crusts the beef in a minute, before it has time to stew.

2026-11-06

Wallenbergare – Swedish veal patties with mash, peas and lingonberries

Wallenbergare are finely minced veal patties enriched with egg yolk and cream, crumbed and fried in butter. In an evenly heated carbon steel pan the crumb turns golden without the butter burning.

2026-11-06

Stekt strömming – fried Baltic herring with mash and lingonberries

Stekt strömming is pairs of small herring fillets with dill between them, coated in rye flour and fried crisp in butter. In a properly hot carbon steel pan the fish forms a golden crust and lifts away easily.

2026-11-06

Flank steak and vegetables on the griddle

Soy and lime marinated flank steak and colourful vegetables cooked side by side and carried straight to the table. The long griddle means everything is ready at once.

2026-11-06

Pannbiff – Swedish beef patties with fried onions and cream gravy

Pannbiff is thick beef patties under a layer of slow-fried onions, in a cream gravy made in the same pan. The browned bits the patties leave in the carbon steel pan give the gravy its flavour.

2026-11-06