WELCOME TO MY KITCHEN

I'm Nina, a Swedish chef and cookbook author based in Amsterdam. I cook vibrant vegetarian food, and through the years I have shared thousands of recipes with my cookbook readers, and served my signature brasserie dishes at my former restaurant, Chez Nina. My passion and purpose then and now is to share the goodness of whole-food cooking and vegetables with my community of readers and table guests. I've seen the positive impact of this way of eating and I am truly excited about sharing inspiration and recipes that make it easy, fun and delicious. Nourish Atelier is a community, content platform and culinary studio where you can find real inspiration and expertise for eating well.

My culinary DNA is a mash-up of childhood spaghettis, dill and buttery baby potatoes, foraged mushrooms and berries, French mother sauces, macrobiotic bowls (my mom's rainbow coloured kitchen), chive-sprinkled eggs, a good rye sourdough, my dad's breakfast sandwiches, or walnut bread with creamy butter. I have a penchant for Dijon mustard, cheese and pickles and other Northern European essentials while my summer palate craves Mediterranean food, sunny tomatoes, peppers, romesco, almonds and swirls of extra virgin olive oil with freshly baked bread. My kitchen is based on my life living in culturally diverse capitals of Europe, the old and the new, a recipe for exciting culinary meetings.

My cooking style is creative and I find inspiration everywhere, especially while traveling. I have a longstanding love affair with seaweed, preferably as a frutti di mare with pasta or a noodle dish. I also have a thing for floral and zesty flavours, and frequently use kaffir lime leaves and adjuma peppers which I find in the local tokos (asian food stores) here in Amsterdam. Meanwhile as a recipe maker I adjust recipes to audiences and make sure ingredients are accessible by adding options where more unusual foods are used. Many of my favorite recipes are simple classics with an easy twist, like the almond butter plum cake with a simple creme anglaise whipped with a hint of anise and lemon zest.

That's the foundation. Now let's cook some good food together. Join my table here.

Bon appétit!

x Nina

Cookbooks
JAN Magazine
For Consulting & collaborations
hello@nourishatelier.com