A masterclass is led by an expert in a specific subject. Expect two hours of hands-on knowledge in the world of food artisanal foods. You get to roll, touch, taste – be involved in the process of creating unique artisanal food products.
The number of participants is limited to 15 people per session, and registration is required in advance. The registration fee is SEK 500, incl. VAT. The activities are arranged by Eldrimner.
Jens Linder, is a chef, food writer and author
He loves old methods in the kitchen, for example fermenting vegetables. Jens writes for Dagens Nyheter, Realtid.se and is the chief editor for the food magazine Gastronaut. He has also written the book Mat för hand (Food by hand) published by Polaris.
Try out fermenting vegetables with Jens Linder
Welcome to a workshop where Jens will walk you through fermentation processes around the world and Sweden’s age old tradition of fermenting. Jens will give examples on how much can be fermented and how to season. Together we will make a jar each with mixed vegetables, that you can take home to simmer, before enjoying it. You will also get a compendium of recipes that you can try out at home.
She is a bakstra, a chocolate nomad and teacher… and a little more! Born and raised in Jokkmokk and Lillselet in Pärlälvsdalen. Made from gáhkko and juobmo, cloudberrys and blueberries, dreamed about wild strawberries and fairytale castles, played with those that are not seen, swam in fjällsjö, and sunbathed on her grandmother’s stairs. Moved to Stockholm, which became her Jokkmokk. She carries the mountains with her!
Theater, music and children, husband, food and life. And bread! Daughter to.. Mother to..always existing in a context. We belong! Today she is an entrepreneur that yoiks, sings and tells stories, often with their group Gålmuk. Food, chocolate and flatbread. Has been a pastry teacher at Medborgarskolan, worked seasons at Skansen in Saemien Sijte and Bagarstugan, the council for bread and for the championships with Eldrimner Mathantverk.
Passionate about creating a better world where we take care of each other and the earth we are walking on!
Try out baking flatbread with Nik Märak
The bread we share – flatbread! Together we will make some doughs, walk you through how we think about ingredients and doughs. We will roll out the dough beautifully, brush and dock… and swoosh in the oven! I will show how, then you will take over. After we taste the freshly baked flatbread with butter and salt (and maybe a nice cheese).
Sávvat bourisboahtemav/ Welcome! /Nik
Christer Deldning, Öland’s Kitchen creamery
Öland’s Kitchen creamery started in 2013 and is located in Alby southeast Öland. We make cheese in an artisanal way, from milk from cows in the area. The range consists of blue cheese, washed rind cheese, aged hard cheese, grilled cheese and flavored cream cheese.
Try flavoring cream cheese with Christer Delding
Welcome to a try out activity where Christer explains how to make cream cheese. Together we flavor cream cheese from Öland’s dairy farms with several flavors. We finish with a tasting and of course you get to bring fresh cheese home!
The activity is on Saturday 3 September at 09.30-11.30. Register at Eldrimner here.
Photography: Fanny Rådvik from the book ‘Plocka Tång och Strandväxter’ published by Natur och Kultur publishing.
Karolina Martinson @algblomman
Seaweed forager and food creator with a passion for artisanal food and sustainable relations to our food. Karolina hosts workshops, dining experiences and lectures about Swedish seaweed as a good and nutritious produce, that makes an ecological service where it is farmed. Karolina has together with Linnea Sjögren written the book ‘Plocka Tång och strandväxter’ (Picking Seaweed and beach furns) published by Natur and Kultur publishing.
Try out adding seaweed to artisanal food products with Karolina Martinson
Welcome to an inspiring workshop where Karolina teaches how seaweed, with its unique flavors, consistency and characteristics can become an addition to your own food creations. You will get to learn about different types of seaweed and taste artisanal foods where seaweed is used as an ingredient. You will also get the chance to make your own labneh balls with butter flavored with seaweed and herbal ferns from the beach.
Niklas grew up on a farm with livestock production and has worked as a butcher in Sweden for several years. He has a journeyman’s certificate from the three-year apprenticeship at the organic farm Herrmannsdorfer in Germany. There he learned both practically and theoretically how to work with different types of animals such as cattle, pigs and lambs. Now Niklas is back in Sweden and works at Almunge Kött, a family-owned company that runs a butchery and cuts for the local market. The company mainly works with contract manufacturing, but also with its own products in charcuterie. Niklas is also hired as an expert on Eldrimner’s charcuterie courses, where he trains both beginners and more experienced professionals in the industry.
Try out making fresh sausage with Niklas Sundström
Welcome to a try out activity where Niklas guides you through how to make fresh sausages in a simple refined way. During these two hours Niklas will walk us through using raw produce, which is porc meat from a small farm butchery, through seasoning, milling and together we will fill sausage syringes and weave them by hand. You will learn how to fill and twist the sausage casing and eventually have finished fresh sausages and the knowledge of why we do it the way we do. Of course we will fry them to try them together. You will also take with you a recipe and a description.