Electrolux Grand Cuisine - The Food Club (2024)

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Tilbage i oktober måned var jeg et smut i Stockholm, hvor jeg var så heldig at få lov til at lave mad i Electrolux’ Grand Cuisine. Jeg var i selskab med nogle meget søde mennesker, heriblandt pigerne fra Our Food Stories, som lavede de lækreste græskarpandekager, og en festkage med tyttebær og pærer – tjek deres blog ud, hvor du kan finde deres opskrifter.

Konceptet var at lave mad en hel dag – Day on a plate! Jeg havde valgt at lave tre forskellige retter, hvilket viste sig at være en yderst ambitiøs idé, men jeg nåede det hele og med et ret godt resultat. Det er jo altid en smule mere tidskrævende at lave mad i et ukendt køkken, men på den anden side fik jeg mulighed for at teste nogle ret fede køkkenmaskiner fra Electrolux.

{ Min menu }

Glutenfrie tærter med rødbede, gedeost og timian
Bagt fisk med selleri/græskarmos med pecorino
Grønkålssalat med vanilje og granatæble og andbryst

Jeg deler min opskrift på rødbedetærter, som er super nemme at lave – også selvom man ikke lige bruger udstyr fra Electrolux…Jeg må dog indrømme, at jeg har forelsket mig i deres kombinationsovn, som stort set kan alt :-) I bunden af indlægget deler jeg yderligere to opskrifter – disse er på engelsk, men jeg synes du skal tjekke dem ud alligevel.

Foto: Martin Kaufmann

FYLD:
5-6 små rødbeder
3 æg
100 g blød gedeost
salt og peber
frisk timian

Kom rødbederne i en lille gryde med vand og bring dem i kog – lad dem simre i ca. 25 minutter, eller til de er møre. Dræn rødbederne for vand og lad dem køle af. Tag forsigtigt skrællen af og skær rødbederne i skiver.

Tænd ovnen på 200 grader. Kom alle ingredienserne til tærtendejen i en skål og bland det hele godt sammen – brug hænderne til at ælte dejen sammen. Pres dejen ud i 4 små, smurte tærteforme og forbag tærtebundene i ca. 10-12 minutter, eller indtil de er lysebrune.

Bland æg, gedeost, salt, peber og timian i en skål og tilsæt rødbederne. Fordel blandingen i de forbagte tærtebunde og bag tærterne igen i ca. 20-25 minutter, eller indtil æggemassen har sat sig.

Back in October I went to Stockholm to cook at the Electrolux Grand Cuisine – I had such a great time, and it was amazing to cook in their beautiful kitchen, and try out all the excellent Electrolux equipment. I also had the pleasure of cooking with the sweet girls from Our Food Stories, and you can find a really great recipe for glutenfree pumpkin pancakes on their blog (they are soooo delicious).

I must say that I fell in love with the combination oven – it’s pretty amazing and gives you total control of heat and humidity. I used the combination oven for my small beet root pies, and gave them a little bit of steam, so the beet root didn’t dry out. You can of course still make these pies without an Electrolux oven :-)

The concept was for me to cook a whole day; Day on a plate, and I managed to make three dishes that day. I will share my recipes with you, and I hope you will give them a go – they are really tasty and so easy to make.

{ Small pies with beet root, goat cheese and thyme }
serves 4

CRUST:
200 g almond flour
3 tbsp flax seeds
1 egg
a pinch of salt
40 g soft butter or coconut oil

FILLING:
5-6 small beet roots
3 eggs
100 g soft goat cheese
salt and pepper
fresh thyme

Place beetroot in a pan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 25-30 minuts, topping with water if necessary, until tender. Drain. Refresh under cold water and leave to cool. Peel and chop into chunks. Set aside.
Preheat oven to 200 degrees celcius
Mix all ingredients for the crust in a mixing bowl – use your hands and mix it until it comes together in a ball.
Press the dough into small pie pans (greased) and bake the crust for about 10-12 minutes.

Mix eggs, goat cheese, salt, pepper and fresh thyme, and add the chopped beetroot
Spred the mixture into the pre-baked pie crust and bake again for about 20-25 minutes.

{ Baked fish with mashed celeriac }
Serves 4

FISH:
2 whole fish (sea bass)
2 tbsp olive oil
Salt and pepper
2 lemons
thyme

MASH:
1/2 celeriac
1/2 hokkaido pumpkin
6-8 tbsp olive oil
salt and pepper
125 g pecorino
parsley
thyme
lemon

Preheat oven to 220 degrees celcius (I used the combination oven)
Make 3 slashes in both sides of each fish – Rub the fish with oil, salt, pepper and stuff them with slices of lemon and fresh thyme. Bake the fish for about 16 minutes – depending on size.
Peel the celeriac and pimpkin, and cut it into chunks. Place the chunks in a saucepan with just enough water (or stock) to cover – bring to boil and let it simmer gently for about 20 minutes, until tender. Drain.
Mash the celeriac and pumpkin with a spoon into a chunky mash and add olive oil, salt and pepper.Chop the herbs and mix them into the mash with zest and juice from 1 lemon. Grate pecorino on top and serve it with the baked fish.

{ Salad with kale and duck }
Serves 4

SALAD:
300 g kale
2 apples
1 pomegranat

DUCK:
2 duck breasts (600 g)
2 tsp fennel seeds
2 tsp five spice
2 tsp sea salt
1 tsp chili flakes

DRESSING:
4 tbsp olive oil
juice from 1 lemon
zest from 1 lemon
1 tsp honey
1 vanilla bean
salt and pepper

Season duck breasts with the spices and seal in vacuum bags. Place in 56,5 degree celcius water bath for up to 3 hours. Remove from bags and dry thoroughly with paper towels.

Place breasts skin side-down in a non-stick pan and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely covered, about 30 seconds. Transfer to plate and allow to rest for 5 minutes.

Before serving slice breasts crosswise into 1cm strips

Chop/shreed the kale very fine and mix it with small pieces of apple and seeds from the pomegranat.Whisk all the ingredients for the dressing – add to the salad and toss well.Serve the salad with slided duck on top.