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Survivor chef

If you don't spend much time in the kitchen and have a love-hate relationship with that room in the house, you're in the right place.
Welcome, survivor chef!

We know that for you the kitchen is merely a functional place that you pass through but you like it to be organised and clean so that you can enjoy your free time. We also imagine that you're interested in healthy food and are concerned about the environment and sustainability in your home. That's why we have some advice to help you when you come to buy your pots and pans, so that you choose affordable options that best suit your needs and are easy to look after and very practical. Do you want to see our best options for you? Read on!

✓ You won't spend much money
✓ Easy-to-use and practical utensils
✓ You'll save time in the kitchen

The KAVALKAD series will provide you with everything that you need

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

The KAVALKAD series consists of aluminium pots and pans, making them light and rust-resistant. However, always keep the following tips in mind:

  • Always read the instructions before you start using your new utensil.

  • Aluminium pans are not dishwasher safe. Always wash them by hand.

  • Dry them after scrubbing to maintain shine.

  • Do not leave food in them for a long time so that the material does not discolour.

  • Use wooden or plastic utensils without sharp edges to prevent damage to the aluminium.

Here are some recipes for you to keep practising

Vegetable ball wrap with avocado

Serves 4 people
Time: 30 min.


  • 40 units (640 g) of ALLEMANSRÄTTEN vegetable balls
  • 4 tbsp. of hummus
  • 4 sheets of BRÖD TUNNBRÖD soft thin bread
  • 2 avocados
  • 4 spring onions, finely sliced
  • 50 ml mint leaves, roughly chopped
  • 1 tbsp. olive oil, extra virgin
  • 1/2 lemon, juice
  • Salt and pepper


1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.

2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Spread it on top of the avocado and hummus.

3. Oven roast or pan fry the vegetable balls as instructed on the package. Leave them on a piece of kitchen roll to remove excess grease, split them in half and put them on top of the previous mixture.

4. Roll them up tightly and wrap them in baking paper.

Vegetable balls with baked celery root and gremolata

An easy-to-cook dinner that almost makes itself!

Serves 4 people
Time: 60 min.


  • 40 units (640 g) of ALLEMANSRÄTTEN vegetable balls
  • 2 small celery roots, well washed
  • 2 tbsp. + 100 ml olive oil, extra virgin
  • 100 ml parsley, roughly chopped
  • 1 lemon, juice and zest
  • 1 garlic clove, grated
  • 2 tbsp. Dijon mustard
  • Salt and black pepper


1. Heat the oven to 185°C.

2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they're cooked all the way through and the skin is golden brown.

3. Combine parsley, garlic and lemon zest in a bowl with your fingers to make the gremolata.

4. Whisk Dijon mustard with lemon juice and the rest of the oil into a vinaigrette. Season with salt and pepper.

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

6. Cut the celery in smaller pieces. Spread some of the vinaigrette on a big plate and put the celery and vegetable balls on top. Finish with some gremolata and a few drops of olive oil.