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Amateur chef

Do you love the kitchen and find that it's the centre of your home? Do you enjoy cooking for family and friends and putting your grandmother's recipes to good use? Hello, amateur chef, welcome to this space designed especially for you!

We are aware that your kitchen is your favourite place and that cooking is a relaxing, exciting and fun activity for you — an opportunity to unleash your creativity. You like it to be a personalised and welcoming space where you can entertain the most important people in your life. That's why you need some good-quality pots and pans but at an affordable price — especially ones that you can use every day so that you can continue your love affair with your favourite dishes and your hobby. Do you want to know what the best choice is for you? Read on!

✓ Good value for money
✓ Enjoy cooking
✓ Surprise family and friends

The OUMBÄRLIG series is designed for amateur chefs like you!

*No PFOA (perfluorooctanoic acid) is used to create the non-stick surface of this product.

OUMBÄRLIG pots and pans are made of stainless steel so they are highly shock-resistant and durable. But remember:

  • Do not use steel wool or powders to clean them as they may damage them.

  • As they have a non-stick coating, never wash them in the dishwasher, always by hand.

  • If food is stuck to the bottom, try adding a little detergent to it. Add water and heat it up. Bring it to the boil and you will be able to clean it easily.

Recipes that you can make with your new pans

Huevos rancheros with vegetable balls

Serves 4 people
Time: 35 minutes


  • 40 units (640 g) of ALLEMANSRÄTTEN vegetable balls
  • 2 onions, finely chopped
  • 2 red peppers, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp. olive oil, extra virgin
  • 1 tsp. smoked paprika powder
  • 1/2 teaspoon cayenne pepper
  • 1 tsp. sugar
  • 1 tsp. cumin
  • 1 can of blanched tomatoes
  • 1 lime, juice
  • Salt and pepper
  • 4 eggs


1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.

2. Add all the spices and the tomatoes. Mash the tomatoes into small pieces with a spoon. Simmer for 5–10 minutes and season with salt and pepper.

3. Fry the vegetable balls as instructed on the package.

4. Take down the heat to the lowest level of the tomato sauce and add the vegetable balls. Give it a stir and make 4 "holes" in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set.

5. Sprinkle coriander and chives on top and serve with rye bread.

Asparagus salad with seaweed pearls

Serves 4 people
Time: 30 min.


  • Serves four people Time 30 minutes
  • 2 bunches (250 g each) green asparagus
  • salt
  • 1 bunch spring onions
  • Oil for frying
  • 100 mg of grains e.g. wheat berries or oat grains
  • 1 tbsp vinegar
  • 2–3 tbsp olive oil
  • A pinch of IKEA PS spice mix
  • with apple and fennel
  • 50–100 ml crème fraîche
  • approx. ½ jar (slightly over 40 g)
  • SJÖRAPPORT black seaweed pearls


1. Cut and boil the asparagus in slightly salted water for approximately one minute; they should still be a little crunch. Cool in ice water to halt further cooking.

2. Trim the spring onions and fry in oil in a pan until they colour slightly.

3. Cook the grains as per the instructions on the pack. Drain the water and fry them in a little oil in a pan until slightly crispy.

4. Place the asparagus and spring onions onto a large dish. Mix the vinegar, oil and spices into a vinaigrette and drizzle over. Sprinkle the grains on top. Add tablespoons of fresh cream and seaweed pearls.