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    Episode 12 – “Drama on a Plate”

    Andreas takes us to the port town of Skien in Eastern Norway, which is the hometown of Norway’s most important playwright, Henrik Ibsen. To honor this, Andreas makes herring salad and a dessert made with …

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    Episode 13 – “Tina’s French Pantry”

    Tina travels to France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and cognac and Norwegian salmon with warm grapes and crown dill.  

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    New Scandinavian Cooking back on Create TV

    New Scandinavian Cooking and APT are pleased to inform you that Create® TV’s July 2013 schedule will include the 10th season of New Scandinavian Cooking. Beginning July 11, episodes from the series will feed on …

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    Trailer Season 10

    Trailer for season 10 of New Scandinavian Cooking.

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    Marzipan with spices

    Almonds were a favorite food in medieval times. At that time, it was only the food of the privileged few. Today it is one of Norway’s favorite sweets, especially popular around Christmas time. If you …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off on Marzipan with spices

    Cabbage braised in Pinot des Charentes

    PREPARATION: 1 Boil the buckwheat in vegetable stock. 2 Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt …

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    Hot apple grog with blackcurrant, honey and cinnamon

    When the wind is howling outside, it’s great to have a nice hot drink warm you up. During the Middle Ages, cider was a common drink up here in the cold lands of the north. …

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    Slowly roasted suckling pig with Madeira and fruit

    A long table burgeoning with fruit, wine and a suckling pig with an apple in its mouth is the typical picture that springs to mind when you think about the Middle Ages. Nothing is grander …

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    Chicken with saffron and cinnamon

    In Medieval times, most Norwegians had a pretty basic diet. When they didn’t eat porridge, they had fish. And if they had neither, they had nothing. However, the upper classes and the clergy led a …

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    Crème fraiche ice cream

    PREPARATION: 1 Churn the crème fraiche and the milk in an ice machine for 10 minutes. Ingredients 1 ½ cup (3 dl) crème fraiche 1 cup (2.5 dl) milk

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off on Crème fraiche ice cream

    Hot chocolate with saffron cream

    St. Lucia’s Day on December 13 is one of the few old saints days that are still celebrated in Norway (saints are usually not celebrated in Norwegian Protestantism). The day was once thought to be …

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    Chocolate mousse

    A very easy, but exhausting way to make a delicious chocolate mousse. PREPARATION: 1 Melt the milk chocolate over a hot bain-marie. Add the milk. When the chocolate has melted, place the bowl into an …

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    Dark chocolate sauce

    PREPARATION: 1 Melt the dark chocolate and butter in a pan over a low heat. Ingredients ¼ lb. (100 g) dark chocolate 3 tbs. (50 g) butter

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    Dark chocolate cakes

    Lovely, moist, portion-sized chocolate cakes that are served hot and topped with hot chocolate sauce. PREPARATION: 1 Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Melt the butter and chocolate over a low heat …

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    Halibut with cocoa

    In our show about chocolate, we traveled to St. Lucia in the Caribbean to pick up fresh cocoa beans and to find inspiration for this dish. Fish and cocoa are an unusual combination, but it …

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    Cider-steamed, smoked lamb ribs with honey and pepper crust

    The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Cider-steamed, smoked lamb ribs with honey and pepper crust
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