Mat med Max episode 5

Well everyone, this is the final episode of Mat Med Max. In this episode, I thought Id make for you two absolutely fresh and bubbly fruit juice cocktails along with one of my favorite snacks, guacamole. But don’t be fooled, this isn’t just any regular guacamole. Ill be frying up a secret element to this classic party dish that will send an already stellar dip into deep space! With a heavy heart and a semester full of memories, I introduce episode five of Mat Med Max.


1kg of ripe avocados
1 Coriander plant
1 medium lemon
1 medium lime
100g pearl tomatoes
Salt to taste

  1. Slice the avocadoes length wise with a sharp knife, moving the avocado around the blade; twist open and remove the pit.
  2. Slice the avocado into strips and scoop out with a spoon.
  3. Take a fork and gently squish the avocado meat until it is the desired consistency.
  4. Cut the lime and lemon in half; add enough of both juices for there to be a balance (not too much lemon or too much lime).
  5. Take a handful of coriander and chop finely.
  6. Cut the pearl tomatoes in half and add to the guacamole.
  7. Add salt to taste, mix all ingredients and cover with cling wrap; place in refrigerator for at least 30 min.

Skogsbacon Chips
One package of Skogsbacon between 250g-400g

  1. Heat a pan to medium to medium-high heat; no extra cooking fat needed.
  2. Place the bacon in the pan and allow it to cook until dark brown and hard, flipping sides until an even colour is achieved.
  3. Drain excess fat into a metal or tempered glass container.
  4. Place the cooked bacon into a tray with paper towels to drain even more fat.

Mango Lemonade with ginger and mint
One ripe mango
Half a lemon
20g of ginger
Handful of mint
Half a liter of sparkling water

  1. Take one ripe mango and cut away the peel on both; chop as much of the fruit off of the seed as possible.
  2. Place the fruit into a food processor and add a touch of lemon juice and sparkling water and blend until pureed.
  3. Pour the mango puree into a large vase or jar.
  4. Add crushed mint leaves and sliced ginger.
  5. Add half a liter of sparkling water and mix thoroughly.

Citrus Trinity
1kg of oranges
A lime and lemon
Half a liter of sparkling water
Sprig of mint as garnish

  1. Cut and peel 1kg of oranges.
  2. Place fruit into a food processor and blend until roughly liquid.
  3. Add lime and lemon juice but not too much to where the sweetness of the oranges are completely dominated by the sourness of the lime and lemon.
  4. Add half a liter of sparkling water.

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