Det starter med noget s\u00e5 hverdagsagtigt som en sk\u00e5l nudler. Men n\u00e5r Ida Bauhn pr\u00e6senterer \u00c5rets Ret 2026, er det tydeligt, at vi bev\u00e6ger os langt ud over genveje og pulverposer. Her m\u00f8des samtidens madvaner med et h\u00e5ndv\u00e6rk, der vil mere \u2013 og n\u00e5r ud til flere. FOTO ROBIN GRAHN<\/p>\n\n\n\n
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Jeg kan godt lide konceptet med at kunne lave noget l\u00e6kkert ud af det, du har hjemme, og s\u00e5 er denne ret perfekt<\/p>\n<\/blockquote>\n\n\n\n
Siden initiativet blev lanceret i 2019 har det v\u00e6ret en selvf\u00f8lge for enhver vinder af \u00c5rets Kock at s\u00e6tte sit pr\u00e6g p\u00e5 en ny ret til de svenske hjem. Ida Bauhns bidrag er en svensk fortolkning af ramen: varm, gener\u00f8s og bygget p\u00e5 en dybt smagfuld bouillon, hvor hele kyllingen bliver brugt.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u2013 N\u00e6sten alle hjemmekokke, jeg m\u00f8der, beder mig om tips til, hvordan de laver bouillon derhjemme, s\u00e5 den smager som p\u00e5 restaurant, siger Ida Bauhn, da hun inviterede til smagspr\u00f8ver af \u00c5rets Ret p\u00e5 restauranten Nour \u2013 hvor hun tidligere arbejdede. Det er en ret, hvor teknikken er klassisk, men udtrykket er nutidigt. Den langtidstilberedte bouillon b\u00e6rer nudlerne, mens syret majroder tilf\u00f8rer syre og sp\u00e6ndstighed. Hemmeligheden er at bruge hele kyllingen.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u2013 P\u00e5 den m\u00e5de kommer smagen direkte i tilberedningen, og ingen dele g\u00e5r til spilde, forklarer Ida Bauhn. Men m\u00e5ske er det vigtigste ikke, hvad der ligger i sk\u00e5len, men hvad den vil sige. Ida Bauhn bev\u00e6ger sig bevidst mellem det velkendte og det ambiti\u00f8se. Hun tager udgangspunkt i noget s\u00e5 folkeligt som instant-nudler. I dag findes der svenske nudler i butikkerne, hvilket g\u00f8r retten mere holdbar.<\/p>\n\n\n\n
Andre ingredienser afh\u00e6nger af s\u00e6sonen \u2013 og af hvad du har hjemme i k\u00f8leskabet.<\/p>\n\n\n\n
\u2013 Jeg kan selv godt lide konceptet med at kunne lave noget l\u00e6kkert af det, du har derhjemme, og s\u00e5 er denne ret perfekt, siger hun. Til den fyldige ramen serveres Melleruds M\u00e4starbrygd \u2013 en lys og frisk \u00f8l med citrus, blomsternoter og en tydelig bitterhed. Det er et gennemt\u00e6nkt m\u00f8de, hvor \u00f8llen sk\u00e6rer igennem bouillonens fyldighed og renser ganen til n\u00e6ste bid. Vi har sat os ved bordet. Vores ramenretter er serveret, og ved mit bord sidder brygmester Rickard Nyman, som ud fra Idas visioner har udviklet en passende bryg. Hun har fortalt, han har tolket, og derefter er der blevet smagt. Resultatet: en Melleruds M\u00e4starbrygd i \u00c5rets Kocks version. Vi bydes p\u00e5 en frisk, lys lager med blomstrede og citrusagtige toner, balanceret malt og en elegant bitterhed, der indrammer smagen. Den findes b\u00e5de som st\u00e6rk\u00f8l og i en alkoholfri variant, men s\u00e6lges via bestillingssortimentet. Kombinationen mellem ret og \u00f8l er en fuldtr\u00e6ffer!<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u00c5RETS RET \u2013 OPSKRIFT<\/strong> Opskriften finder du p\u00e5 \u00c5rets Kocks hjemmeside. \u00c5rets Ret har v\u00e6ret pr\u00e6senteret siden 2019 \u2013 alle retterne finder du her b\u00e5de som opskrift og i form af en inspirationsvideo. www.aretskock.se\/arets-ratt<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n
IDA BAUHN \u00c5RETS KOK 2025<\/strong><\/p>\n\n\n\n
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F\u00f8dt i 1992 og opvokset i S\u00e4tila i V\u00e4stra G\u00f6taland.<\/li>\n\n\n\n
2023 blev hon utsedd till den f\u00f6rsta kvinnliga lagkaptenen i Svenska Kocklandslaget och ledde laget till silver i Culinary Olympics 2024.<\/li>\n\n\n\n
Som debutant i SM i professionell matlagning imponerede hun juryen med sin pr\u00e6cision og sin sikre sans for smag og balance, og med 774 ud af 800 mulige point tog hun titlen som \u00c5rets Kok 2025 og er nu regerende mestre i svensk professionel madlavning.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"
Det b\u00f6rjar i n\u00e5got s\u00e5 vardagligt som en sk\u00e5l nudlar. Men n\u00e4r Ida Bauhn presenterar \u00c5rets R\u00e4tt 2026 \u00e4r det tydligt att vi r\u00f6r oss l\u00e5ngt bortom genv\u00e4gar och pulverp\u00e5sar. H\u00e4r m\u00f6ts samtidens matvanor med ett hantverk som vill mer \u2013 och n\u00e5r fler.FOTO ROBIN GRAHN Jag gillar sj\u00e4lv konceptet att kunna laga n\u00e5got gott […]<\/p>\n","protected":false},"author":8,"featured_media":6375,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[368,1115,1117,87,1113,993,42,1114,1119,58,905,954,1110,303,1118,1111,1116,1112],"class_list":["post-6371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-dryck","tag-arets-kock","tag-asiatiska-smaker","tag-billig-mat","tag-dryck","tag-enkel-mat","tag-ida-bauhn","tag-inrikes","tag-kocktips","tag-kreativ-matlagning","tag-mat","tag-mat-och-dryck","tag-matlagning","tag-nudlar","tag-recept","tag-snabb-lunch","tag-snabbnudlar","tag-topping","tag-vardagsmat"],"acf":[],"yoast_head":"\n
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