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    Herring salad

    The flag that was used during the Union between Norway and Sweden was called the herring salad. Here I have made a herring salad that looks like the Union flag. Obviously you do not need …

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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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    Veal roulade with chanterelles and sherry

    In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I 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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    Duck stock

    Serves 4 PREPARATION: 1 Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an …

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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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    Pressed wild duck with Madeira

    Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under “Preparation”. …

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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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    Warm brie with grilled tomatoes, honey and lemon

    The important thing here is that you buy a white mold cheese where the mold covers the whole cheese. The cheese needs to melt in the middle and stay there until someone cuts it open. …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , , | Comments Off
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    Mussels with herbs and XO Cognac

    Clams and cognac are an unusual combination. Using local crème fraiche, probably the best I have ever tasted, this dish turned out to be really yummy! Serves 4 PREPARATION: 1 Rinse and scrub the mussels. …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , , | Comments Off
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    Salmon with warm grapes and crown dill

    This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which are cooked in a peppery olive oil. This …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , | Comments Off
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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
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    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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged | Comments Off
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged | Comments Off
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off
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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
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    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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off
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