Hungriest Guy In The World

Hungriest Guy In The World đŸ”Ș Nordic cooking and beyond
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01/11/2026

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City cruising and plenty of good food along the way. And doing it all in an absolute icon: the MINI Cooper John Cooper Works. Feels like driving a gokart 🚗💹

MINI Nordics

22/10/2026

Tarte Tatin with Cognac Cream đŸŽâ€ïžâ€đŸ”„

🧈 In a 20 cm (8-inch) ovenproof pan, melt 100 g (7 tbsp) butter. Add 1 dl (Âœ cup) granulated sugar and 1 tbsp lemon juice. Cook over medium-high heat for a few minutes, stirring, until the mixture bubbles and turns lightly golden.

🍎 Peel, core, and halve 4 apples. Arrange them carefully in the caramel, then reduce the heat to medium. Let them cook for about 5 minutes, watching closely so the caramel doesn’t burn.

🍎 Once the caramel deepens in color, cover the apples with a round piece of parchment paper (a cartouche) and lower the heat slightly. This allows the apples to cook gently while keeping them moist.

🍎 After about 10 minutes over low heat, the caramel should be a rich golden brown. Remove the pan from the heat and let it cool briefly. When it’s warm rather than hot, cover the apples with a sheet of puff pastry. Brush with beaten egg yolk and prick a few small holes to release steam.

đŸ„§ Bake at 200°C (400°F) until the pastry is puffed and deeply golden. Remove from the oven and let rest for about 30 minutes.

⏳ While the tarte rests, prepare the cognac cream. Whip 200 ml (Ÿ cup plus 1 tbsp) heavy cream until softly whipped. Add 2 tbsp powdered sugar or vanilla sugar, then gently fold in 1–2 tbsp cognac, adjusting to taste.

đŸœïž To serve, carefully invert the tarte onto a plate. If it sticks, warm the pan briefly on the stovetop to release it. Serve warm with plenty of cognac cream.

Enjoy 🍎✹

30/09/2026

Knife Work đŸ”Ș Pt. 4 Paysanne: Soupe Paysanne đŸ„ŁđŸ‡«đŸ‡·

Recipe serves 2 👇

đŸ„• Paysanne: Cut 1 large carrot, 1 large parsnip and 3–4 medium potatoes into 1 cm (⅓ inch) batons, then slice them into flat pieces about 3 mm (⅛ inch) thick. Keep them in water while you make the mushroom stock, and save the carrot and parsnip scraps for the stock. đŸ”Ș The board and knife from I’m using are perfect for this: 67 layers of Damascus steel with a Japanese VG-10 core. Razor-sharp and built to hold a razor-sharp edge.

🔗 Check out my link in bio and use code HUNGRIEST10 for 10% off.

đŸ„â€đŸŸ« Mushroom stock: Roughly slice 500 g (1.1 lb) button mushrooms and sear them in a little butter or oil over high heat until deeply browned. Add 1 roughly chopped yellow onion, 1 carrot, 1 celery stalk, 1–2 garlic cloves and the carrot and parsnip scraps. Cook for a few minutes, then add 1 bay leaf, a few sprigs of thyme and 5–6 black peppercorns. Pour in 1.2 liters (5 cups) of cold water, bring to a boil, then reduce the heat and gently simmer for 30–45 minutes, skimming regularly to keep the stock clear. Strain through a fine-mesh sieve.

đŸ„Ł Soup: Cut about 150 g (5 oz) bacon or sliced pork belly into small pieces and fry until nicely browned in a saucepan or deep skillet. Pour in the stock and add the paysanne vegetables. Skim and gently simmer until the vegetables are tender but still have a slight bite. Season with salt to taste.

đŸœïž To serve: Ladle into bowls and top with finely chopped dill, a dollop of crĂšme fraĂźche and a drizzle of good olive oil.

Enjoy â€ïžâ€đŸ”„

24/09/2026

Knife Work đŸ”Ș Pt. 3 Brunoise: Salmon Crudo đŸ„ŁđŸ‡«đŸ‡·

Recipe serves 2 👇

đŸ”Ș Brunoise: Start by separating the shallot layers and trimming the sides to create flat surfaces. Stack the layers, slice them into 3 mm (⅛ inch) strips, then turn and finely dice into small, uniform cubes. đŸ”Ș The board and knife from I’m using are perfect for this: 67 layers of Damascus steel with a Japanese VG-10 core. Razor-sharp and built to hold a razor-sharp edge.

🔗 Check out my link in bio and use code HUNGRIEST10 for 10% off.

đŸ„Ł Sauce: Mix 2 tbsp soy sauce with 1 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp lemon juice, 1 tsp honey and a pinch of dashi powder or MSG. Crush 1 tbsp blueberries against the side of the bowl, I’m using Swedish blueberries. Add the brunoise shallots just before serving so they retain their crunch.

🍏 Fine dice: Start by cutting the apple into even slices about 5 mm (⅕ inch) thick. Cut the slices into thin strips, then turn and cut across to create small, uniform cubes.

đŸ«‘Â Jalapeño: Thinly slice 1 small jalapeño.

🍣 Salmon: Slice 200 g sushi-grade salmon into pieces about Âœ cm (ÂŒ inch) thick.

đŸœïž To serve: Arrange the salmon on a plate and grate over some lemon zest. Top with the diced apple and jalapeño, pour the sauce around the salmon, drizzle the sauce with good olive oil, and garnish with sprigs of dill.

Enjoy â€ïžâ€đŸ”„

10/09/2026

Knife Work đŸ”Ș Pt. 2: French Carrot Salad đŸ„•đŸ‡«đŸ‡·

Recipe serves 4 👇

đŸ„Ł Start by making the dressing. Whisk together 3 tablespoons olive oil, 1 tablespoon honey , 2 teaspoons Dijon mustard , 1Âœ tablespoons lemon juice , the zest of Âœ a lemon, and salt to taste.

đŸ„• Now for the julienne carrots. Take about 500 g (1.1 lb) of carrots and cut a thin slice off one side so the carrot can sit securely on your cutting board. Then slice the carrot thinly on a diagonal, creating long, oval-shaped slices. Stack the slices in an overlapping row, with each slice covering about half of the one before it. Then simply slice straight across the stack to create beautiful julienne strips.

đŸ”Ș The knife from I’m using is perfect for this. It’s made with 67 layers of Damascus steel and a Japanese VG-10 core. It’s razor-sharp and built to hold a razor-sharp edge.

🔗 Check out the link in my bio and use my code HUNGRIEST10 for 10% off.

đŸŒ± For the parsley, use a chiffonade cut. Stack the leaves on top of each other, roll them up tightly like a little cigar, and slice across the roll into thin ribbons.

🌿 Finely chop some chives.

đŸ„Ł Toss the carrots with the dressing and parsley until everything is evenly coated.

đŸœïž Serve in a bowl and finish with the finely chopped chives.

Enjoy â€ïžâ€đŸ”„

26/08/2026

Tokyo Tomato Tonnato đŸ…đŸ—ŒđŸ‡ŻđŸ‡”

Recipe for 2 👇

đŸ„ŁÂ Start by combining 125 g canned tuna (about 4.4 oz), 20 g capers (about 1Âœ tbsp), 3 anchovy fillets, 1 grated garlic clove, 1 egg yolk, 1 tsp dashi powder, a pinch of MSG, and a dash of sriracha in a food processor. Blend while slowly drizzling in 50 ml neutral oil (3Âœ tbsp) in a thin, steady stream to emulsify the sauce. Finish with lemon juice and salt to taste.

🍅 Slice 6 tomatoes into medium-thin slices. đŸ”Ș The knife from I’m using is perfect for this. 67 layers of Damascus steel with a Japanese VG-10 core. It’s razor-sharp and built to hold a razor-sharp edge

🔗 Check out my link in bio and use my code: HUNGRIEST10 for 10% off.

đŸœïžÂ  Arrange the tomato slices on plates and spoon the tonnato sauce over the top. Finish with chili oil, roasted seaweed flakes (or furikake), and katsuobushi.

Enjoy â€ïžâ€đŸ”„

21/06/2026

Spaghetti alla Nerano đŸ„’đŸ

A few humble ingredients and no shortcuts. Just technique and balance transforming a few humble ingredients into something incredibly comforting and rich in flavor.

đŸ„’Â Start by pouring olive oil into a pan and adding two cloves of garlic. Heat the oil to 160°C (320°F). Slice the zucchini into thin rounds and fry them until golden. They should be crisp and caramelized, not pale, soggy or overcooked. Place them on paper towels to drain excess oil, then mix with sea salt and fresh basil.

🧀 Grate some Provolone del Monaco cheese (regular provolone works too and in emergency cases parmesan).

🍝 Bring water to a boil in a large pot and salt it until it tastes like the sea. Cook the spaghetti until just before al dente, about two minutes less than the maximum suggested cooking time.

đŸ„’Â Add butter, a little olive oil and most of the fried zucchini to a pan, reserving some for serving. Add some of the starchy pasta water and let it all simmer together. Season with salt and pepper to your taste, adjusting with more pasta water if needed. Trust your palate.

🍝 Turn off the heat and add the cooked spaghetti. Pour in more pasta water and stir in the provolone cheese while tossing the pasta to create a creamy sauce. Add a bit more pasta water if needed to reach the desired consistency.

đŸœïžÂ Top with the rest of the fried zucchini, some basil and a touch of olive oil

Enjoy â€ïžâ€đŸ”„

03/06/2026

Wild Garlic Tsukune đŸąđŸŒ±

This recipe is originally with garlic but wild garlic makes it a bangin spring dish ☀

Recipe 👇

đŸ„ŁÂ Pour 100 ml (about ⅓ cup + 1 tbsp) soy sauce, 100 ml mirin, and 100 ml sake (or sherry) into a wide saucepan or frying pan. Bring to a boil. Slice the ginger into three 1 cm pieces. Add them to the saucepan/pan together with a fair amount of wild garlic (or garlic) and let simmer. Cook until the liquid has reduced by half and the glaze has become glossy. Strain then set aside.

🍱 For the tsukune, combine 500 g (1.1 lb) ground chicken with 50 g (about 1Ÿ oz) finely chopped wild garlic, 20 g panko breadcrumbs (about 70 ml or ÂŒ cup), 1 small egg, and 2 teaspoons sesame oil. Mix everything thoroughly, then let the mixture rest for 20–30 minutes so the texture firms up and the flavours meld together. Shape the mixture into small sausage-like logs around skewers. Lightly oiling your hands with sesame oil makes this much easier and prevents sticking.

đŸ”„Â Grill over direct heat until almost cooked through. Brush the tare glaze onto the skewers toward the end of grilling.

đŸ„ąÂ Serve the chicken skewers with an egg yolk for dipping, along with rice.

Enjoy â€ïžâ€đŸ”„

22/05/2026

Löjromspizza 🍕

Recipe 👇

đŸ§…đŸŒ±đŸ§€ Finely chop the red onion and chives, and grate the cheese. VĂ€sterbotten cheese gives the pizza its classic flavor, but gouda or gruyĂšre work beautifully as well.

🍕 Stretch the pizza dough into a nice round shape and spread a thin layer of sour cream over the base. Sprinkle generously with the grated cheese and finish with a drizzle of olive oil. Bake the pizza at the highest temperature your oven allows, ideally at least 250°C (about 500°F) on the top rack until the crust is crisp and golden. If you have a pizza steel or pizza stone, use it for the best result.

🍕 Once the pizza is out of the oven, top it with the finely chopped red onion, chives, dollops of crĂšme fraĂźche, vendace roe (or any roe of your choice), and fresh dill sprigs. Slice it up nicely and enjoy â€ïžâ€đŸ”„

  🍕

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