Original title
Vad blir det för mat?
Released
1/25/2007
Origin country
SE
Status
Returning series
Number of seasons
10
Number of episodes
100
Per Morberg takes mushroom expert Klas Jaederfeldt on a tour of the mushroom forest. Then there will be cooking on the theme, both mushroom soup and pasta with mushroom sauce.
Morberg goes to the Anthroposophers outside. Once back in the kitchen, there will be a starter with fresh root vegetables and the main course will be cheese fondue. Per's wife Inese shows how to lactic acid cucumber.
Per Morberg has invited to a gentlemen's dinner. The gang of boys is treated to a sauna, Cajun crayfish and grilled perch. For dessert, there will be crêpes in true French style.
A cycling excursion is on the agenda and Per Morberg will of course fix the lunch bag. The theme is Russian with borscht and pierogies. The children's favorite is the dessert, fruit skewers with nougat sauce, grilled on site.
After a trip to the bullpen is Morberg inspired by a Spanish theme. And he makes tapas and paella, and rolls dates in Serrano ham and makes two chive dishes fried in butter: one with haricot vert and one with mushrooms.
Morberg makes a luxurious weekday dinner for the family at home in Tullgarn. There will be slaw, boiled potatoes and white wine sauce. He also cooks calamares and cranberries with cream and caramel sauce for dessert.
Per Morberg will invite the hunting team to wild duck after a successful duck hunt. There will be a mussel soup for a starter. For wild spirits, Per cooks a root vegetable cake and tosses wax beans in butter.
Per Morberg makes his favorite dishes for the Christmas table. Inger Löf, who has worked as a butler for more than 40 years, helps in the kitchen and shows how to cook some forgotten classics.
The writer couple Bengt Ohlsson and Helena von Zweigbergk come to visit Morberg at Tullgarn. Per cooks one of his childhood favorite dishes, with a little modification.
Per cooks a meal for himself and Inese. He starts by composing the perfect cheese tray in a cheese shop in Trosa. He prepares a classic veal roast with homemade stock, which he serves with hazelnut potatoes.
Per Morberg has been deer hunting and makes dinner from the fruits of the forest. There will be a starter with mushroom stew and a main course with harsadel bound with pork rind. The sauce is made from onions, carrots and spring onions.
The dinner this time will be an interesting meeting between Sweden and Russia. Per prepares roe tongue and blinis for starters and black pudding for main course with raw stir-fried lingonberries.
When Per Morberg's friends, the writer Ernst Brunner and the artist Sulo, visit him at Tullgarn, he prepares plants that can be poisonous if not prepared properly.
Morberg offers roast lamb with garlic, rosemary and thyme. He also tries an appetizer his wife once ate. For dessert, Per's own summer explosion is offered; lemon curd served with digestive biscuits, lightly whipped cream and raspberries.
Per Morberg cooks a royal meal inspired by princes and princesses. For starters, there will be crêpes à la Bertil with shrimp paste. The main course consists of castle steak with summer cucumber and cream sauce.
Per Morberg heads to the Reijmyre glassworks to treat the glassblowers to food. Among other things, there will be Glashytte herring cooked by the children at the mill and a Thai-inspired glass noodle salad.
Morberg goes out into the woods to cook. It becomes an all-day project when he grills a baby pig with onions, root vegetables and herbs. For starters there will be raw rasak with sour cream.
Per Morberg and his wife Inese are trying their hand at crofter life the Morberg way. They prepare croft stew with meat, root vegetables and vegetables which they cook over an open fire.
Per takes inspiration from the neighboring country of Denmark and prepares butter bread with, among other things, smoked salmon, hand-peeled prawns and crispy bacon. For dessert, he offers homemade ice cream and rum-soaked raisins.
Per Morberg invites Fares Fares, Gerhard Hoberstorfer and Andreas Kundler. The menu consists of vinegar strömming served on crisp bread with beer and schnapps.
Per Morberg is fishing for pike that he will use for dinner. French quenelles with rhubarb parfait are offered for dessert. Per's guests are the musicians Kikki Danielsson and Sulo.
Per Morberg cooks on a wood-burning grill. On the menu is beef fillet provencale and to get the right surface of the fillet, Per uses a welder.
Per's friends Lars and Margit Abrahamsson, who run a restaurant in the West Indies, are visiting and they cook Jerk chicken with Caribbean spices. The chicken is served with a mango, pineapple, papaya and chilli salsa.
Per cooks in the outdoor kitchen for his family. On the menu is turbot, which he roasts and serves with a murkel sauce. The starter consists of a prawn soup with Armagnac and the dessert is a fruit salad.
Per takes an archipelago cruise with Jesper Taube. They prepare a feast in the ship's galley. There will be clay pot herring, food herring and steamboat steak with a cloud, fried onions and potatoes.
Per Morberg is visited by Leif Mannerström and his wife Lilian. They cook seafood burgers à la Carl XVI Gustaf and venison fillet with cream-stewed skewers and truffles.
On the menu is venison fillet with chanterelles for starters and stewed leek with pressed potatoes for main course. For dessert, there will be glace au four, vanilla ice cream mixed with sponge cake, fresh berries and meringue.
Per and Inese go into the forest to pick karljohan for a mushroom carpaccio with arugula, shredded parmesan and a few sprinkles of lemon. There will be pasta vongole, pasta with mussels and lemon sorbet with vodka.
Per cooks home cooking and invites Martin Timell to Tullgarn. It will be smoked flounder with old man batter served on a piece of dark breadcrumbs. The main course is a real slow cooker, pork leg with root mash.
Per Morberg is visited by Henrik Schyffert and Erik Haag. Per serves freshly boiled beets together with parmesan and pine nuts as a starter and cod loin as a main course.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Per Morberg is visited by his old squires from Sweden's master chef, Leif Mannerström and Markus Aujalay. They talk about memories and cook together. There will be boiled crayfish, fried deer saddle and Per's favorite pavlova cake.
Per sets out in the Trosa archipelago with the fisherman Fredrik Bäck to try to catch a pike or two for the evening's menu, which consists of fish and chips. Artichokes and French lemon pie are also served.
Per Morberg cooks moules marinières, rib-eye steak and pommes allumettes. His wife Inese whips up a chocolate fondant for dessert.
Morberg visits a goat farm in the Sörmland countryside where he purchases several products. And once at home in the kitchen so is he making a classic chicken stew with curry and watermelon with goat yoghurt.
Per Morberg prepares pasta in three ways. There will be our own version of ravioli, pasta vongole and a pasta dish with Italian sausage.
Per Morberg cooks pork legs with root mash and cooks corn on the cob in a different way. There will also be homemade coconut flavored ice cream.
The theme will be apples when Per goes out to pick his own and then makes both applesauce and apple pancakes in the oven. He also cooks a personal favorite, meat soup with vegetables.
Inese has fished for pikeperch, so it will be grilled pikeperch fillet with butter-tossed vegetables out in the open.
Per Morberg makes salmon mousse with the help of a mixer and prepares roast lamb with a variation on oven-baked potatoes. There will also be Italian crusts.
Per Morberg prepares a classic old man's mash and dill meat, which is prepared according to all the rules of the art. For dessert there will be gooseberry compote.
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