Where food becomes
an experiment

EXPERIMENT

What happens if beetroot, tahini, Greek yogurt, honey, and chili oil are combined into a creamy spread for toasted sourdough?

RESULT

The combination works better than expected. The beetroot gives an earthy sweetness, the tahini adds depth, and the yogurt balances everything with freshness. Chili oil creates a surprising contrast and makes the dish feel more complex.

EXPERIMENT

Rye flour, water, salt — fermented for 36 hours. No dairy, no sweetener, no shortcuts. Does fermentation alone create complexity?

RESULT

Yes. By hour 36, the sourness was balanced by something almost nutty. With brown butter poured over it was extraordinary. With nothing — still very good. This is the most Nordic thing I have ever made and I'm not sure if that's a compliment.

EXPERIMENT

Can hard-boiled eggs be transformed into a smooth chocolate pudding without tasting like eggs?

RESULT

The pudding becomes surprisingly smooth when blended well. The cocoa, vanilla, and sweetener help cover the egg flavor, while the eggs create a creamy and protein-rich texture. The result is unusual but interesting.

EXPERIMENT

Muz, tahin, fıstık ezmesi, bal ve kakao birleşince rafine şekersiz ama yoğun tatlı isteğini karşılayan bir pudding olabilir mi?

RESULT

Muz doğal tatlılık ve yumuşak kıvam veriyor. Tahin daha derin, hafif acımsı ve fındıksı bir tat eklerken, fıstık ezmesi pudingi daha doyurucu hale getiriyor. Bol kakao tatlıyı çikolatalı bir mousse gibi hissettiriyor.