%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Episode 5
Vad blir det för mat? - S9 - E5
Per is visited by chef Karl Jung and together they cook a new version of schnitzel, a spring roll with sashimi and nori mayonnaise and finish with a classic vanilla ice cream with caramelized apples.
Vad blir det för mat?: Season 9 - 10 Episode s
9x1 - Episode 1
September 1, 2016
Per is visited by confectioner Roy Fares, who impresses Per with his skills. They cook murkelmums in the puff pastry and Per makes a steak minute with béarnaise sauce and rösti.
9x2 - Episode 2
September 8, 2016
Per and Inese make a Swedish classic when they cook dinner with meat and potatoes. There will be home-made and home-smoked sausage, a wild boar sausage and a vegetarian version, as well as potato salad, tomato salsa and homemade mustard.
9x3 - Episode 3
September 15, 2016
Per visits a forge and invites the blacksmiths to lunch. There will be a hot goulash cooked in the knights' way over an open fire and waffles in self-made iron.
9x4 - Episode 4
September 22, 2016
Per hunts wild boar and offers freshly shot wild boar saddle with peach and thyme. For starters, there will be white asparagus with eggs and clarified butter, and to finish, Per makes a lightning-fast raspberry ice cream.
9x5 - Episode 5
September 29, 2016
Per is visited by chef Karl Jung and together they cook a new version of schnitzel, a spring roll with sashimi and nori mayonnaise and finish with a classic vanilla ice cream with caramelized apples.
9x6 - Episode 6
October 6, 2016
Per prepares different kinds of stocks to get the best possible base for his soups and sauces. He offers a soup with freshly picked nettles, turbot with murkel sauce and lingonberry parfait with punch cream.
9x7 - Episode 7
October 13, 2016
Per moves out of the kitchen to use his wood-fired pizza oven. He discovers that he forgot to bring the most important tools with him but solves it anyway. There is pizza, oven-baked apples and Norrland reindeer rub with mashed potatoes.
9x8 - Episode 8
October 20, 2016
Per fishes stream together with his friend Janne Lilliesköld. It nibbles well and the catch is enough for two meals, pickled fried sturgeon and deep-fried whole sturgeon flounder that Per cooks at home in the garden.
9x9 - Episode 9
October 27, 2016
Per offers his friend Adam Fietz classic sausage and is impressed by Adam's imitations of Bamse and Ernst-Hugo Järegård. As a starter, it will be raw with roe from Kalix.
9x10 - Episode 10
November 3, 2016
Per celebrates his and his wife Inese's 36th wedding anniversary by inviting her to a surprise dinner. He has the chef and friend Dollan von Essen to help him.