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Our in the pantry with stjärnkockens raw materials

Here are five of the Johan Björkman recipe from the book ”nordic pantry” (Natur & Kultur). The pictures are taken by Simon Bajada.

Rabarbervinäger. This vinegar may a the location and summery rabarbersmak. I tend to cut down some apple pieces and mix them in rabarbervinäger and then I turn down the apple pieces in a salad. The vinegar is also good to the grated carrots and raw oysters. Also try adding a few drops of an apple pie.

Celery and libbsticksalt. I freely admit that this is the salt I use the absolute most. I have it all – the bloody mary, gazpacho, soups and pasta dishes, but also on the frukostmackan and tomato salad. Both the celery and the lovage is perfect to use in broths, so perhaps that's why this salt is suitable for the most part.

Posted grilled peppers. Grilled peppers fits most – in the salad, to the pasta or on some "pinchos". Even if it is not so common to grow peppers in the English gardens also have the peppers a season, not least on price. This recipe is great to pick up when you will find cheap pepper at the grocery store or on the market.

Kimchi radish. Kimchi is available in how many varieties, but the most common is the kimchi of chinese cabbage. Here I have made a kimchi radish that was really good. I like it when there is just enough heat, but you can easily control the heat by dosing the amount of chili according to your own taste.

Solrostahini. Solrostahini works in recipes where you would normally add regular tahini made from sesame seeds, the sauces, hummus, or mixed with yogurt. It is also possible to mix with a little water and bring to a boil as a solrosgrädde or stew to vegetables and mushrooms. Good for those who do not eat the classic dairy products.

Johan Björkman has written the book ”nordic pantry” (Natur & Kultur). Photo: Simon Bajada

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