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Instafoodie chef

Are you one of those people who always uploads a photo of your dinner to social media? Like any good instafoodie chef, take note of these tips and learn how to choose pots and pans to suit your modern, urban lifestyle!

Because we know that it's important to have good taste when you show off the results of every dish that you cook with the perfect finishing touch. Therefore, it's essential that you choose utensils that make it easier for you to prepare your recipes and that they are simple to use and to clean because the process doesn't matter as much as the final presentation, does it?

✓ Easy to use and clean
✓ Perfect presentation
✓ You'll get lots of likes

IKEA 365+ is the series that works for you!

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

The IKEA 365+ series can be used with any type of hob. They are made of aluminium coated with Teflon® Professional, our best non-stick coating. To keep them looking as good as new, consider these tips:

  • To clean the pan, use warm water, detergent and a soft sponge to avoid scratching the non-stick layer.

  • Allow pans to cool before cleaning and do not stack them on top of each other.

  • HINT: If you have stains that you can't remove, wash them with vinegar. Pour a little vinegar into the pot and/or pan and boil. Add a teaspoon of vinegar per litre of water. It will keep it looking brand new.

These recipes work well with IKEA 365+

Ajo blanco white garlic soup

Serves 4–6 people
Time: 25 minutes


  • 200 g raw almonds
  • 2 cloves garlic
  • 100 g of loaf of bread or roll
  • 1 litre cold water
  • 100 ml olive oil, extra virgin
  • 35 ml wine vinegar and salt


1.Soak the bread and set aside.

2. Add the raw almonds, water and garlic cloves and beat everything until well mixed.

3. Add the bread in pieces, the olive oil and the salt.

4. Mix again using high power until all the ingredients are well mixed together and the cream is smooth and evenly textured.

5.Serve with toasted almonds with a splash of olive oil.

Cold smoked salmon tartare with scorched onions

Serves 4 people
Time: 30 min.


  • 300 g SJÖRAPPORT
  • cold smoked salmon fillet
  • 3–4 small silver or yellow onions
  • 1 tbsp white wine vinegar
  • 3 tbsp butter
  • 1 small bunch of lemon balm or other optional herb
  • Salt and pepper
  • Croutons heated in butter
  • Pickled mustard seeds

For the mustard seeds in vinegar

  • 4 tbsp mustard seeds
  • 150 ml water
  • 50 ml spirit vinegar
  • 100 ml sugar


1. Cut salmon into cubes of about 3–4 mm. Wrap in plastic and set aside.

2. Leaving the peel on, half the onions length-wise from root to top. Brush the cut surfaces with oil. Brown the onions, cut surfaces down, in a frying pan.

3. Put the onions in an oven-proof dish, cut surfaces down. Add vinegar and butter in small balls.

4. Bake in the oven for approx. 10 minutes (175°C) until soft.

5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion "cups" on a serving dish.

6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.

Pickled mustard seeds

1. Boil all the ingredients and stir until the sugar dissolves.

2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.