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    Carrots in carrot juice (to be served with a porkchop)

    Servings: 6 PREPARATION: 1Peel the carrots and cut them in large pieces. 2Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise. 3Add the carrot …

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    Plum fool

    PREPARATION: 1 You actually want 4 dl double cream. Where unavailable pour 8 dl whipping cream into a container and refrigerate for at least 8 hours. Skim off the top half and you have 4 …

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    Plum compote

    This compote can also be used in a fool (whip) and you have a delicious and easy dessert.

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    Drained sour (clotted) milk with plum compote and toasted oats

    Servings: 8 PREPARATION: 1 Pour the sour milk into a clean dishcloth and drip off the thin liquid. Let the sour milk drain for a couple of hours until you get a lightly fluid consistence …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E06 A Dairy's Dream | Comments Off on Drained sour (clotted) milk with plum compote and toasted oats

    Vanilla parfait

    This parfeit is real easy an no ice cream machine is needed, just a bowl and an electric mixer.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E05 Sunny Strawberries | Comments Off on Vanilla parfait

    Fried plaice with potatoes and butter sauce

    Servings: 6 PREPARATION: 1 Skin and clean the fish, removing guts and blood, and rinse them in cold water. 2 Cut a slice the whole way through each plaice. This is to keep the super …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Fried plaice with potatoes and butter sauce

    Butter á la flaming love

    Servings: 6 PREPARATION:   1 Dice the onion and the bacon into very small cubes and put them in a cold pot. 2 Sauté them lightly for 6-7 minutes, until they start to caramelise. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off on Butter á la flaming love

    Skewered Norway lobsters and Læsø ham with a compote of potatoes and chanterelle

    Servings: 6 PREPARATION: 1 Shell the lobsters and remove the intestinal tracts. Wrap a slice of ham around each and skewer them. 2 Season with salt and pepper and baste with a little rapeweed oil. …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off on Skewered Norway lobsters and Læsø ham with a compote of potatoes and chanterelle

    Musk ox tartar with purée of turnip and fresh black crowberries

    Normally one would mix tartar with egg yolk or eat it on top but musk ox has a fairly high fat content and a very special taste. The tartar should be salted at the last …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Musk ox tartar with purée of turnip and fresh black crowberries

    Horseradish whip

    Servings: 6 PREPARATION: 1 Boil he milk, cream, salt, pepper, sugar and lemon zest in a pot. Take it off the heat. Now add the gelatin and the horseradish. 2 Let the mixture be for …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Horseradish whip

    Quince compote

    This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Quince compote

    Lamb sausage

    Servings: 6 PREPARATION:   1 Cut the lamb and fat into smaller pieces and grind it with a meat grinder. 2 Prepare the garlic, boiled potatoes and fennel and run them through the grinder. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Lamb sausage

    Buckwheat macaroons

    Servings: 8 PREPARATION:   1 Preheat the oven to 145°C. Sift the dry ingredients together into a bowl. 2 Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients. 3 Spoon …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Buckwheat macaroons

    Salad with Brussels sprouts, apples and salted almonds

    Servings: 4 PREPARATION: 1 Rinse the sprout leaves and slice them into large pieces. Core and quarter the apples, then dice them with the Brussels sprouts. 2 Put the almonds in a dry frying pan …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Salad with Brussels sprouts, apples and salted almonds

    Hare back part and Brussels sprout puré with a crisp Brussels sprout salad

    Servings: 4 PREPARATION: 1 Cut the fillets away from the bone and remove any tendons. 2 Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Hare back part and Brussels sprout puré with a crisp Brussels sprout salad

    Rygeost (soft smoked cheese) whip

    Servings: 4 PREPARATION:   1 Soften the gelatin in cold water. 2 Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit. 3 Add the gelatin, grated lemon …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Rygeost (soft smoked cheese) whip
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