• You are here: New Scandinavian Cooking > Articles by: Tellus Works
  • Author Archives: Tellus Works

    Webshop

    To buy a product please contact Skandisk, Phone: (952) 829-8998 (see box on right side for more information).

    Read more
    Posted in Webshop | Comments Off

    Beetroot soup with horseradish sour cream

    Servings: 4 PREPARATION: 1 Run beetroots and stock (or water) through a blender until it’s smooth. Pour it over in a pan and heat up. Season to taste with salt. 2 Serve in deep dishes. …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Gravlaks (cured salmon)

    Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it. PREPARATION: 1 Rinse the fish in …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off

    Baked Arctic char

    Servings: 4 PREPARATION:   1 Start by filleting the fish, then squeeze some lemon juice over the fish and sprinkle them with a little salt. 2 Let the fish rest while you make the rest …

    Read more
    Posted in Episodes, Recipes by chef, S03 E07 Ice Cold Cooking, Tina Nordstrom | Tagged | Comments Off

    Cod Carpaccio

    When preparing raw fish, you must make sure you have sushi quality fish.

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Crispy Ryebread with Gravlax

    A great snack !

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Bacon and Beef Tenderloin

    Servings: 6 Difficulty: 3/5 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F (200°C). 2 Season the meat generously with salt …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Pear and Horseradish Sauce

    Servings: 4 PREPARATION: 1 Cut the pear into small cubes. Mix all the ingredients in a bowl and season with salt and pepper. Ingredients 2 pears, peeled and seeded 1 tablespoon grated horseradish 1 red …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Fried Portobello Mushrooms with Thyme and Parmesan Cheese

    Servings: 4 PREPARATION: 1 Chop the mushrooms in two and coarsely chop the garlic. 2 Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Cheese Quiche with New Potatoes

    Servings: 4 PREPARATION:  1 Preheat oven to 350 F (180C). Mix all the ingredients for the pie crust and put aside. 2 Slice the potatoes into thin slices. Mix the parsley, cheese, eggs and the …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Aioli of Roasted Garlic

    Servings: 4 PREPARATION:  1 Roast the garlic cloves in a frying pan until golden brown (using no oil or butter). 2 Chop the garlic and mix with the rest of the ingredients before seasoning with …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Venison Steak with Jerusalem Artichoke Puree

    Accompanied by Date and Parsley Salad and Blackberry Reduction. Jerusalem artichokes have a light and ephemeral flavor that goes very well together with the rich flavors of venison.

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

    A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon.

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Venison Fillet “Terrine” with Herb Butter

    If you are lucky enough to get hold of venison fillet there is very little you need to do with it, here alternate layers of fillet and herb butter constitute a kind of terrine, although …

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Pan-Fried Venison Liver with Caramelized Tangerine

    When serving liver it is always nice to contrast with something sweet and a little tart, in this case caramelized tangerine sections. You can also substitute veal liver for the venison.

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off

    Hunter Stew with Goat Cheese and Lingonberries

    A rich game dish that can also be made with lamb or beef. The most important is to use tough and flavourful meat and cook it for a long time.

    Read more
    Posted in Other chefs, Recipes by chef | Comments Off
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes