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    Strawberries with spiced bread and mint sour cream

    Dessert Serves 4 PREPARATION: 1 Grate the bread roughly with a box grater. Place a frying pan on the stove or open fire. Melt the butter together with the spices and sugar in the pan, …

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    Posted in Episodes, Recipes by chef, S11 E07 Fisherman's Harbor, Tina Nordstrom | Tagged , , , , | Comments Off
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    Alder-smoked mackerel with pickled rhubarb and redcurrants

    Main Course Serves 4 PREPARATION: 1 Preheat the oven to 350 degrees Fahrenheit or light the grill. Make sure the charcoal is really hot. 2 Clean and rinse the rhubarb, split them in half and …

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    Posted in Episodes, Recipes by chef, S11 E07 Fisherman's Harbor, Tina Nordstrom | Tagged , , , , | Comments Off
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    Baked trout with herbs, wrapped in cured ham

    This dish is very much what this program is all about, which is taking in the local food traditions wherever you go. Sometimes when you’re hungry, it’s better to keep things simple, with quality ingredients …

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    Posted in Episodes, Recipes by chef, S11 E08 Hiker's Food, Tina Nordstrom | Tagged , , , , | Comments Off
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    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 …

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

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

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

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , , , | Comments Off
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    Creamy chanterelles with cured mutton and lingonberries

    Cooking in the rain is possible, but it made my mascara run. I didn’t care, though. I sat down on a tree stump and cooked a delicious and fast wok with dried yellow chanterelles, cured …

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    Posted in Episodes, Recipes by chef, S11 E10 Mountain Riches, Tina Nordstrom | Tagged , , , , | Comments Off
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    Thick pancake with Cognac raisins

    I used eggs and cream that I picked up from the farm next door. Cognac has ties to Norway, and I drew inspiration from Norwegian cognac back when I worked in Austria. This dish is …

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    Posted in Episodes, Recipes by chef, S11 E10 Mountain Riches, Tina Nordstrom | Tagged , , , | Comments Off
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    Fried brown cheese with cloudberry and parsley

    Brown cheese, or brunost, is something you must try when you come to Norway. All Norwegians eat it, and it’s almost like a religion. It is sweet and savory at the same time. However, it …

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    Posted in Episodes, Recipes by chef, S11 E10 Mountain Riches, Tina Nordstrom | Tagged , , | Comments Off
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    Glazed dove breast with vinegar pork belly and beets

    There are two things that make my heart jump: diamonds, or a crate of fresh vegetables, earthy and sweet, harvested with a farmer’s passion and pride. I did not intend to cook this dish with …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , | Comments Off
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    Herb dumplings

    PREPARATION: 1 Crush the herbs with a pestle and mortar, and add salt and olive oil to make a paste. Mix with the other ingredients and add enough milk to make a rough dough. (Its …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , , | Comments Off
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    Chicken soup with parsnip and herb dumplings

    I made slow cooked chicken by a lake in Østfold. You can cook basically anything outdoors, for instance a nice and smooth chicken, drawing inspiration from both Norwegian and French cuisine. The chicken was boiled …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , , | Comments Off
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    Open omelet with broccoli, Jarlsberg cheese and horseradish

    Open omelets are beautiful, and you can use all kinds of ingredients. Jarlsberg cheese is sweet and nutty. It takes three years to bring out all these distinct flavors in the cheese. Be sure to …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , | Comments Off
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    Melkeringe (junket)

    Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , | Comments Off
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    Cold cucumber soup with freshwater crayfish

    In the olden days, it was common to serve cold soup, or any sort of soup, as a starter. Here I have made a soup which takes just 10 seconds to prepare if you have …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , , | Comments Off
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