- Following 3.8K
- Followers 115.3K
- Engagement 0.78%
- Avg likes 1K
- Avg comments 39
About Nina Olsson
Nina Olsson (@nourish_atelier) is a Public figure creator on Instagram, also filed under Lifestyle. The account has 115,324 followers and 497 published posts. Recent posts average 1,005 likes and 39 comments, an engagement rate of 0.78%.
An audience of 115.3K puts Nina Olsson in the mid-tier, between 100,000 and 1 million followers. Set against 3,833 accounts followed, the audience works out to about 30 followers per account Nina Olsson follows. Nina Olsson carries Instagram's verified badge and uses an Instagram professional account. Flinque files Nina Olsson under Public figure, with Lifestyle as a secondary category.
The Instagram bio for Nina Olsson runs to 10 words across 4 lines. The bio mentions @janmagazinenl. The latest activity Flinque has on record for Nina Olsson dates from April 2026.
Story Highlights
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497 Posts
Of the 10 most recent posts shown for Nina Olsson, 5 are videos and 5 are carousels. No single format accounts for most of them. 497 published posts give Nina Olsson a moderate archive on Instagram. Against the audience, that is roughly 232 followers for each post published. Nina Olsson also keeps 26 story highlights on the profile. All 10 carry captions, averaging 321 words each. The captions are written mainly in English. Words that recur across them include recipe, vegetarian, salt, pinch and until. The captions tag #vegetarian, #recipe, #rhubarb, #cheflife and #strawberryshortcake.
1. Let it soak! A good sponge is thirsty, and it’s a bit dry so it can soak up all the creamy juicy goodness. Assemble with syrup, middle layer cream and berries, and a smaller amount of the top layer cream, then let it rest in the fridge for at least 2-6 hours, or overnight. Finish with the rest of the cream and fresh berries just before serving.
2. Keep it simple. Your batter doesn’t need to be complicated; flour, egg (or egg replacer), sugar and olive oil or butter is the basic sponge. I always add a pinch of salt and vanilla, and then when I want more character, there’s ground citrus zest, cardamom and other spices, floral waters to add to the batter in small amounts.
3, Keep it firm: Whip your cream firm for a stable build and beautiful appearance. For the middle layer, you might want to swap the cream for pastry cream or whisk in an egg yolk, vanilla and extra sugar for a fluffy raw custard cream. You can also play with using a pinch of ground anise instead of vanilla.
4. Fresh, macerated or roasted berries?
Macerate your berries to push the juicy sweet flavour of the strawberries, or leave them just freshly cut. Roasting strawberries is another beautiful way to coax out extra sweetness.
5. Contrast flavours
Balance your cake flavours: if the batter has added citrus zest, then your whipped cream doesn’t need zest and so on. Rather think: if my sponge uses cardamom and vanilla, then lemon or lime zest might be a lovely contrast to add to the cream or the berries. And it’s never wrong to just keep it simple; fresh strawberries and good sponge coated with elderflower or other syrup, served with plain whipped cream, is also fantastic.
6. 1 or 2 tins?
You can divide the batter into two tins if you don’t like slicing through the cake for the layers. I usually use only one and enjoy the slicing part.
7. Make it vegan friendly:
For a vegan sponge, use a vegan cake mix as my recipe leans heavily on eggs. You can always sub butter for olive oil and use vegan cream.
8. How do I make it?
Comment “Strawberry” and I’ll send you the recipe.
#strawberryshortcake #recipe #vegetarian #summer
x Nina
Braised Broad Beans with Whipped Ricotta & Sourdough
Serves 2
Ingredients
500- 600g broad beans in pods
1 yellow onion, finely sliced
2 to 3 tbsp extra virgin olive oil, plus extra for serving
2 garlic cloves, finely minced
½ tsp cumin seeds or ground cumin
½ tsp paprika powder
Pinch chili flakes
salt and black pepper
400 tinned whole plum tomatoes
Small squeeze of lemon juice
To serve
150g ricotta, whipped
or cottage cheese or burrata stracciatella
slices sourdough bread
Optional:
Toasted Sesame seeds
Soft herbs such as parsley, dill or mint
Instructions
1. Pod the broad beans and separate the beans from the pods. Trim away any tough or bruised parts from the pods. Bring a pan of salted water to the boil and cook the beans for 2 to 3 minutes. Drain, refresh in cold water and pop the beans from their skins. Finely chop the skins and roughly chop the pods. Reserve a little of the cooking water.
2. Heat the olive oil in a wide frying pan over medium heat. Add the onion with a good pinch of salt and cook until softened and lightly golden.
3. Add the cumin, paprika, chili flakes and black pepper. Stir for a moment until fragrant, then add the chopped pods and finely chopped skins. Add a splash of the reserved cooking water and let everything simmer gently for 3-4 minute, adding a little more water as needed.
4. Add the tomatoes and garlic. Break up the tomatoes with a spoon and continue cooking on medium heat until the pods have softened and the liquid reduced.
5. Add the peeled broad beans and simmer for another 5 minutes adding another splash of water. Finish with a squeeze of lemon juice and adjust with salt and pepper. Let the stew thicken.
6. Spread the whipped ricotta ont. Spoon the warm broad bean stew over the top. Finish with extra virgin olive oil, black pepper and a tiny sprinkle of sesame seeds if using.
7. Serve with sourdough bread for scooping.
#vegetarian #recipe #beans #fava #spring
x Nina
Caramel Toast with Creme Anglaise, Poached Rhubarb and Mascarpone
Ingredients
Creme Anglaise:
150ml Heavy cream
50ml Whole milk
2 Egg yolks
30g Sugar
4 drops Vanilla extract
Pinch of salt
Poached Rhubarb (makes 200g-use 50g per portion):
200g Rhubarb
80g Sugar
40ml Water
Caramel Toast:
2 thick slices Bread
40g Clarified butter (or regular butter)
30g Sugar
Pinch of salt
To Serve
60g Mascarpone
Instructions
1. Creme Anglaise
Whisk yolks and sugar. Simmer cream, milk, vanilla, and salt. Whisk the hot liquid into the yolks, return to the pan on low heat, and stir until it coats the spoon. Strain into a jug.
2. Poached Rhubarb
Dissolve sugar in water over heat. Add rhubarb and simmer until tender. Leave to cool in the syrup.
3. Caramel Toast
Coat the bread in the sugar and salt. Melt the butter in a pan and fry the toast on medium heat until caramelized and golden on all sides.
4. Serving
Place the toast on the plate. Pour the sauce around it. Add a dollop of mascarpone and a dollop of poached rhubarb on top.
#rhubarb #frenchtoast #recipe #vegetarian
1. hosted an event for their collaboration with. Now is the season where we are all searching for the perfect cosy seat in the sun and Pulitzer’s garden is the best oasis for Al fresco dining in the city.
2. Returning a week later for more of chef Christian Baldassini’s food, I had long lunch with a friend, we absolutely loved the truffle pasta, but Chef Christian’s fried artichoke dish was incredible. Note to self, come back for it soon.
3. Recipe making and client content shoot. My Roman deep-fried artichoke was clearly inspired. I do love artichokes.
4. Radish and beet carpaccio with rhubarb and tomato consommé. recipe and content.
5. Wisteria in full bloom. Note to self, not edible.
6. Lavender turns beige after infusing, but you can always rely on blueberry for that lilac hue.
7. There’s a lot of wild garlic now, in the forest, in my fridge, and on my plates.
8. The coolest cat.
9. this shirt is my favourite private chef uniform and it’s from and this beet dish being prepared are a steady dish on my menus. At
10. I’m returning to typical Scandi dips with dill, caviar, and chives. Full circle.
11. My studio is one of my favourite spaces.
12. my newest table additions are from Thank you
13. An Acme dining plate dressed with pickles, cheese, and salad things. I love the thin green rim 💚
14. Saturdays are either Noordermarkt or Zuidermarkt 🍃
15. With spring here and summer around the corner, it’s also aperitivo time. I went to the launch of the Aperitivo Gids By its digital and downloadable so you can easily find the best Aperitivo spot in the city.
16. There’s a limited edition of the gorgeous collaboration between Anna + Nina available at the Pulitzer.
17. Pulitzer’s garden.
18. Gâteau Breton with plum and crème anglaise infused with anise. Private dining.
Photos 1.16,17 by photographer
I’m back with another rhubarb recipe from my recipe testing. if you saved my recent poached rhubarb recipe, you can use the poached rhubarb recipe (simmer the rhubarb for a few extra minutes to make compote).
Recipe below. X nina
Rhubarb & Vanilla Cloud Tiramisu
Serves 2-4
Ingredients
200g Rhubarb cordial (the strained juice from Rhubarb compote, see recipe 2 posts ago)
1 tbsp Fresh lime juice
10-12 Savoiardi (ladyfingers)
4 Large organic eggs, separated into yolks and whites
80g Powdered sugar
1 ½ tsp Vanilla bean paste or vanilla extract
100ml Heavy cream
Pinch of salt
140g Rhubarb compote (See my recent poached rhubarb recipe two posts ago)
For finishing: Raspberry powder (optional)
How to:
1. In a shallow container, add the rhubarb cordial and lime juice to create a soaking mix.
2. One by one, briefly submerge the ladyfingers in the container with the cordial mix. Once they are saturated but still hold their shape, line them at the base of your chosen container.
3. The Sabayon: Suspend a heatproof bowl over a pan of barely simmering water. Whisk the egg yolks, powdered sugar, and vanilla bean paste until the mixture is thick, pale, and holds a ribbon trail. Remove from the heat and set aside to cool completely.
4. In a chilled bowl, whisk the heavy cream to soft peaks. Gently fold the cream into the cooled vanilla sabayon base until smooth.
5. In a separate, clean bowl, whisk the egg whites with a pinch of salt until they reach stiff, glossy peaks.
6. Carefully fold the whisked whites into the vanilla and cream mixture in three stages. Use a gentle hand to maintain the air, ensuring a light, cloud-like consistency.
7. Build: Spoon half of the vanilla cream over the soaked biscuits. Spread the rhubarb compote as a vibrant central layer, then cover with the remaining cream. Seal the container. Chill for at least 4 hours (or overnight)
8. To serve spoon use a large spoon to scoop a generous, rustic portion from the glass box and place it into a silver cup. Sift a fine layer of raspberry powder.
Note: you can add as many layers and make it as thick as you like.
#recipe #tiramisu #cheflife #vegetarian #rhubarb
The asparagus with wild garlic hollandaise (recipe below). Made in a blender with olive oil instead of butter, easily made vegan, and the perfect sauce to take the stress out of cooking for a crowd. Rhubarb recipe in the post before this one.
RECIPE
White asparagus with wild garlic hollandaise
Ingredients serves 2-3 400 g white asparagus, peeled and trimmed 2 egg yolks (or 120 g silken tofu) 1 tbsp lemon juice 55 g extra virgin olive oil 10 g wild garlic leaves, finely chopped 1 tsp fine salt, plus extra for cooking water Freshly ground black pepper Fresh nutmeg, finely grated (optional)
Method
1. Bring a wide pan of well salted water to a gentle simmer. Cook the asparagus for 6 to 10 minutes until fully tender. Turn off the heat and let them rest in the warm water for 2 to 3 minutes. Lift out and drain.
2. In a blender, combine egg yolks (or silken tofu), lemon juice and a pinch of salt. Blend briefly.
3. With the blender running, slowly pour in the extra virgin olive oil until the sauce thickens and emulsifies.
4. Add the wild garlic and blend very briefly. Taste and adjust salt.
5. Arrange the warm asparagus on a plate, spoon over the sauce, finish with freshly ground black pepper and a light grating of nutmeg if using.
Slide number 5 - the Spring Garden Party, as a guest ( not cheffing), Spring - the first seated outdoor event this year 🌸
Slide 6, 15 + - catering bites; Poppy Lemonseed Almond Olive oil Cake with Créme Patisserie and Green Grapes. And a Rosemary Olive Foccacia with Wild garlic Pesto.
Slide 9, 16,17,18
Archive Spring 25 Spring Recipes; Wild Garlic Fazzoletti. Chiffon Layer Cake with Lemon.
#vegetarian #springrecipes #cheflife #asparagus
Recipes below
1. Poached rhubarb
500 g rhubarb
85 g sugar
1 cm ginger, grated
1 tsp lemon or lime juice
Toss in a pan, just cover with water.
Simmer 10-12 min.
Stir in the lemon or lime juice.
Drain the rhubarb and reserve a few tablespoons of the syrup to use as a sauce (also a perfect cordial).
2. Crème diplomate
300 ml whole milk
1 vanilla pod
3 egg yolks
30 g sugar
20 g cornflour
150 ml cold whipping cream
Whisk yolks, sugar, cornflour until pale.
Split the vanilla pod, scrape out the seeds and add both seeds and pod to the milk.
Heat to steaming. Remove from heat and remove the vanilla pod.
Pour the milk into yolks while whisking.
Return to pan and cook on medium low, whisking continuously. Let bubble for 20-30 sec. Remove from heat. Cover and chill.
Before serving: Whip the cream until soft peaks form. Fold into the custard, whisk lightly to combine before serving.
3. Seed + tahini crunch
1 tbsp tahini
2 tsp olive oil
1 tsp honey
Pinch salt
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp sorghum (or sesame)
1 tsp cinnamon
1½ tsp buckwheat flour
Mix.
Toast in a pan on medium low heat, stirring, 7-10 of crème diplomate to a bowl or deep plate.
Add rhubarb and 1-2 tbsp of the syrup as a base.
Top with 1-2 tbsp of the crunchy seeds.
X nina
#springdessert #seasonal #rhubarb
#vegetarian
The caviar linguini is like the seafood cousin of carbonara. I’m so fond of how the egg yolk sauce, with its caviar, pops and plays together. While not technically vegetarian, I made an exception for this recipe. Caviar, like the princess cake, is something from my childhood that I feel deeply nostalgic about. The longer I live away from Sweden, the more I seem to love them.
Tableware from
#ninaolsson #gourmet #seasonalflavours
January started beautifully but quickly erupted into a stubborn flu which I just recovered enough from to gain back my appetite for comfort food. This past week has been full of pasta - handmade pasta, store bought artisanal pasta, any kind really. The one common denominator is that I used wintery cabbage or spinach as a base for my sauces. It might not sound sexy but kimchi or kale or just plain old spinach adds both goodness and flavor to most of my foods this season.
Here’s a parade of pastas I enjoyed last week, and for the first image in this slide; you can make this ultra comforting coconut-spinach at home using the recipe below:
Spiced Spinach and Lemon Ricotta Pasta Recipe for 2
Ingredients
1 shallot, finely chopped
1 green chili pepper, finely chopped
1 teaspoon fennel seeds, toasted, ground
1 teaspoon garam masala
30 g butter
100 g fresh spinach leaves
150 ml coconut cream
1 tablespoon lemon juice
Salt and black pepper to taste
150 g rigatoni or pasta of choice
Lemony Ricotta
100 g ricotta
1 teaspoon lemon juice
Salt to taste
Optional alternatives to ricotta - crumbled feta or fried paneer
Extra topping: grated aged hard cheese like Parmesan, extra virgin olive oil
Instructions
Cook the pasta in salted boiling water according to package instructions minus 2 minutes. Drain and set aside.
In a pan, melt the butter and sauté the shallot and chili pepper until soft and fragrant.
Add the fennel seeds and garam masala, stir for 30 seconds. Stir in the spinach and cook until wilted. Add the coconut cream, lemon juice, salt, and black pepper, stirring until the sauce is smooth.
Blend the sauce for a silky texture, then return to the pan.
Add the cooked pasta to the sauce, tossing to coat evenly for 2-3 minutes.
Mix the ricotta with lemon juice and a pinch of salt. Plate the pasta, top with a drizzle of extra virgin olive oil, dollops of lemon ricotta, and shavings of pecorino or Parmesan and serve immediately.
This dish can also be served with rice as an alternative to pasta.
holefoodsplantbased #vegetarian #chefnina #pastalover #veganuary
1. My fall recipe feature for Living is on the shelves (in Dutch), and if you have this issue in your kitchen - I can’t tell you enough how delicious this selection of recipes is. You need to try them for yourself!
2. My Mushroom and Green Pea Bourgignon with Polenta is a pure comfort dream - these are flavours I crave when it gets nippy outside! And my most favourite pasta sauce is not the peanut pomodori from Chez Nina but this one - with capers, pickle brine and red pepper. So good. All in the latest Jan Living.
3 Another gem of a recipe in the feature: the Japanese Soufflé Pancakes makes weekend breakfast more fun and delicious, also in Jan Living! A new weekend fave,
4. It’s a real pleasure to shoot with
I love the clothes and jewelry for this shoot - from
5 best kitchen and catering team
6 I had the honour of catering a breakfast for - which gathered some amazing women for their launch and talk about their groundbreaking fertilty kit.
7. Beautiful styling by and production by
8, eggs en cocotte with spiced creamed greens!
9. The Elleloom event was shot by
Tableware The mini brioches is from lovely
10. It’s been such a busy time after my holiday in Spain - I popped into for a deep treating facial - I looove for their personalized analysis, the science based mostly natural ingredients, after lots of sun exposure lately I found that the customized serums and masks, plus the super relaxing facial collagen massage by Tanya the dermalogoist at Oasis, did me so good. Happy and restored.
If you read the caption this far; keep your eyes on this space for my coming events, I’ll be posting and dropping ticket in the coming days.
X nina
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Nina Olsson's engagement
Nina Olsson's engagement rate on Instagram is 0.78%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 128 followers. An average post collects 1,005 likes and 39 comments, close to 26 likes for each comment.
Engagement rate
0.78%
- Avg likes
- 1K
- Avg comments
- 39
- Interactions : followers
- 1 : 128
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These answers about Nina Olsson are generated from the Instagram profile data Flinque holds for the account.
Who is Nina Olsson?
Nina Olsson (@nourish_atelier) is a Public figure creator on Instagram, also filed under Lifestyle. Nina Olsson carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Nina Olsson runs to 10 words across 4 lines.
How many followers does Nina Olsson have?
Nina Olsson has 115,324 followers on Instagram (115.3K). Set against 3,833 accounts followed, the audience works out to about 30 followers per account Nina Olsson follows. 497 published posts give Nina Olsson a moderate archive on Instagram.
What is Nina Olsson's engagement rate?
Nina Olsson's engagement rate on Instagram is 0.78%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 128 followers. An average post collects 1,005 likes and 39 comments, close to 26 likes for each comment.
What does Nina Olsson post about on Instagram?
Flinque files Nina Olsson under Public figure, with Lifestyle as a secondary category. Of the 10 most recent posts shown for Nina Olsson, 5 are videos and 5 are carousels. The 10 recent Instagram captions Flinque holds for Nina Olsson repeatedly use the words recipe, vegetarian, salt, pinch and until. Nina Olsson's captions carry hashtags such as #vegetarian, #recipe and #rhubarb. Nina Olsson writes those captions mainly in English. Nina Olsson keeps 26 story highlights, which open with a free Flinque account.
How do I contact Nina Olsson for a collaboration?
Nina Olsson's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Nina Olsson and use Flinque's outreach tools wherever a contact route is on file.
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