Here are four of Jens Linder’s recipe, with the emphasis on taste, and his tips on how you can pick and choose among the flavors.
see also Linder’s chronicle: Dare to trust yourself and your impressions
the Dip with deep fried salsify – see the recipe here. A little bit of fun appetizers, like French fries stuck on the tasty rotsaken salsify. It can begin a meal or be served as snacks for drinks. It is avsmakningen it hangs on.
Crispy savoy with sardelle and apelsinsmör. This grönsaksrätten can be served as it is on a buffet, perhaps with other green dishes? Or you have the accessories to fish, meat or fried tofu. Avsmakningen applies above all to the butter.
Key wat – ethiopian nötköttsgryta. I have a special fondness for the cuisine of Ethiopia and Eritrea. Key wat is one of many traditional stew from the north-east Africa. Here it is to taste of all the spices available in the spice mix.
the Pineapple in the oven with fruktströssel. This dessert is an explosion of exotic frukttoner. Ugnsbakningen concentrate and soften the pineapple. How sweet or sour you want the actual fruit flesh should be to decide yourself by tasting.
Photo: Beatrice Lundborg