Det hele starter med noe s\u00e5 hverdagslig som en sk\u00e5l med nudler. Men n\u00e5r Ida Bauhn presenterer \u00c5rets Rett 2026, er det tydelig at vi beveger oss langt forbi snarveier og pulverposer. Her m\u00f8tes samtidens matvaner med et h\u00e5ndverk som \u00f8nsker mer \u2013 og n\u00e5r flere. FOTO ROBIN GRAHN<\/p>\n\n\n\n
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Jeg liker selv konseptet med \u00e5 kunne lage noe godt av det du har hjemme, og da er denne retten perfekt<\/p>\n<\/blockquote>\n\n\n\n
Siden initiativet ble lansert i 2019, har det v\u00e6rt en selvf\u00f8lgelig del av oppdraget for hver vinner av \u00c5rets Kock \u00e5 sette sitt preg p\u00e5 en ny rett for norske hjem. Ida Bauhns bidrag er en svensk tolkning av ramen: varm, raus og bygd p\u00e5 en dypt smakfull buljong der hele kyllingen tas vare p\u00e5.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u2013 Nesten alle hjemmekokker jeg m\u00f8ter pleier \u00e5 be meg om tips p\u00e5 hvordan de f\u00e5r til kraften hjemme slik at den smaker som p\u00e5 restaurant, sier Ida Bauhn, da hun har invitert til smakspr\u00f8ver av \u00c5rets Rett p\u00e5 restauranten. Nour \u2013 der hun tidligere jobbet. Det er en rett der teknikken er klassisk, men uttrykket samtids. Den langkokte kraften b\u00e6rer nudlene, mens syret majro tattilf\u00f8rer syre og spenst. Hemmeligheten er \u00e5 bruke hele kyllingen.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u2013 P\u00e5 den m\u00e5ten kommer smaken direkte inn i tilberedningen, og ingen deler g\u00e5r til spille, forklarer Ida Bauhn. Men kanskje er det viktigste ikke hva som ligger i sk\u00e5len, men hva den vil si. Ida Bauhn beveger seg bevisst mellom det kjente og det ambisi\u00f8se. Hun tar utgangspunkt i noe s\u00e5 folkelig som nudler. I dag finnes svenske nudler i butikk, noe som gj\u00f8r retten mer b\u00e6rekraftig.<\/p>\n\n\n\n
Andre ingredienser avhenger av sesongen \u2013 og av hva du har hjemme i kj\u00f8leskapet.<\/p>\n\n\n\n
\u2013 Jeg liker selv konseptet med \u00e5 kunne lage noe godt av det du har hjemme, og da er denne retten perfekt, sier hun. Til den mustige ramen serveres Melleruds M\u00e4starbrygd \u2013 en lys og frisk \u00f8l med sitrus, blomsternoter og markert bitterhet. Det er et gjennomtenkt m\u00f8te der \u00f8len skj\u00e6rer gjennom buljongens fylde og renser ganen f\u00f8r neste bit. Vi har sl\u00e5tt oss ned ved bordet. Ramens rettene v\u00e5re er satt frem, og ved bordet mitt sitter bryggemester Rickard Nyman, som ut fra Idas visjoner har tatt frem en passende brygg. Hun har fortalt, han har tolket, og deretter har det blitt smakspr\u00f8ver. Resultatet: en Melleruds M\u00e4starbrygd i \u00c5rets Kocks tappning. Vi blir servert en frisk, lys lager med blomstrende og sitrusaktige toner, balansert maltighet og en elegant bitterhet som rammer inn smaken. Den finnes b\u00e5de som sterk\u00f8l og i en alkoholfri variant, men selges via bestillingssortimentet. Kombinasjonen mellom rett og \u00f8l er en fulltreffer!<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u00c5RETS RETT \u2013 OPPSKRIFT<\/strong> Oppskriften finner du p\u00e5 \u00c5rets Kocks nettside. \u00c5rets Rett har blitt presentert siden 2019 \u2013 alle rettene finner du her b\u00e5de som oppskrift og som inspirasjonsfilm. www.aretskock.se\/arets-ratt<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n
IDA BAUHN \u00c5RETS KOCK 2025<\/strong><\/p>\n\n\n\n
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F\u00f8dt i 1992 og oppvokst i S\u00e4tila i V\u00e4stra G\u00f6taland.<\/li>\n\n\n\n
I 2023 ble hun utnevnt til den f\u00f8rste kvinnelige kapteinen for Sveriges kokkelandslag og ledet laget til s\u00f8lv i Culinary Olympics 2024.<\/li>\n\n\n\n
Som debutant i SM i profesjonell matlaging imponerte hun juryen med sin presisjon og sin sikre sans for smak og balanse, og med 774 av 800 poeng tok hun hjem tittelen \u00c5rets Kokk 2025 og er n\u00e5 regjerende mestere i svensk profesjonell matlaging.<\/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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