• img
  • You are here: New Scandinavian Cooking > Articles by: Andreas Viestad
  • Author Archives: Andreas Viestad

    Smoked pulled pork with spring cabbage

    We built a smoke box for smoking the pork, but the easiest way to do this is to roast it overnight in an oven, and then smoke it in a kettle grill the following day. …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E04 The Taste of Trees | Tagged , , , | Comments Off

    Homemade birch syrup

    Really hard work, but absolutely fantastic. This method explains how to do everything from scratch. If you are not able to do this or do not want to, you can also buy good ready-made birch …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E04 The Taste of Trees | Tagged , , , | Comments Off

    Waffles with birch syrup

    10 waffles PREPARATION: 1 Soak the oats in milk for 30 minutes. Mix all the other ingredients in a separate bowl. Mix the oats and milk into the other ingredients. Allow the mixture to swell …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E04 The Taste of Trees | Tagged , , , , | Comments Off

    Smoked pork chops with potato salad and spruce shoots

    Fresh grilled or smoked chops are a classic dish which is very popular at BBQs during the summer months. In this recipe we will be preparing summer chops from scratch, and we will smoke them …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E04 The Taste of Trees | Tagged , , , | Comments Off

    Spruce and birch shoot syrup

    Makes 4 cups (1 liter) of each type of syrup PREPARATION: 1 Boil 1 gallon (3 liters) of water, 2½ cups (600 g) of sugar and the birch shoots. Continue boiling until there is about …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E05 An Edible Park | Tagged , , , | Comments Off

    Norwegian Wood

    When I wanted to find a drink that would be suitable for the Norwegian Wood music festival, which takes place in Frogner Park in the middle of Oslo, I was inspired by the name. There …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E05 An Edible Park | Tagged , , , | Comments Off

    Chlorophyll pesto and bruschetta

    There are wild, edible plants growing everywhere in the countryside (and in this case in Frogner Park in Oslo), including the ingredients I have used in this recipe, i.e. ground elder, ramsons and stinging nettles, …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E05 An Edible Park | Tagged , , , | Comments Off

    Wild rose ice cream

    Wild roses make great flavoring for ice cream, and the best thing is that they grow almost everywhere and are free. This wild rose ice cream was prepared using an old-fashioned, manual ice cream maker. …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E05 An Edible Park | Tagged , , , , | Comments Off

    Spring chicken cooked in milk

    Spring chickens are very flavorful, and milk brings out the mild and sweet flavors in the chicken meat. The meat also becomes very juicy when cooked in milk. Serves 4 PREPARATION: 1 Bind the fresh …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E06 Summer on a Plate | Tagged , , | Comments Off

    Lemon sole and Dover sole with butter sauce, kale and chives

    I love all types of small flatfish, for instance lemon sole and Dover sole. The lemon sole is fried with the skin on, while the Dover sole’s skin is so thick and chewy that it …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E06 Summer on a Plate | Tagged , , , , | Comments Off

    Strawberry milkshake

    For this drink, I used fresh cream and milk straight from the cow, which were separated in a separator on the farm I visited. As far as flavor and appearance go, Norwegian strawberries are among …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E06 Summer on a Plate | Tagged , , , | Comments Off

    Grilled blue mussels with cream and herbs

    Wild blue mussels can be found along the whole coast of Norway. I’ve put together a bouquet of wild herbs, among them fennel shoots and chive blossoms. These herbs add a great deal of flavor …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E06 Summer on a Plate | Tagged , , , | Comments Off

    Hamburger buns

    Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off

    Trout burger with maple syrup and onion marmalade

    Serves 4 PREPARATION: 1 Gently fry the red onions with the maple syrup over a low to medium heat. Remove the frying pan from the hot plate once the onions are soft and have a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off

    Smoked trout with fresh berries and salad

    Smoking fish is an old traditional method used in Norway for storing raw produce. The only thing you need to do this yourself is a BBQ grill with a lid and some wood chips. Serves …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off

    Trout tartare with quails’ eggs and salmon roe

    Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , , , | Comments Off
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes