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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 on Hot apple grog with blackcurrant, honey and cinnamon
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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 on Slowly roasted suckling pig with Madeira and fruit
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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 on Chicken with saffron and cinnamon
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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
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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 on Hot chocolate with saffron cream
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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 on Chocolate mousse
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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 on Dark chocolate sauce
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off on Dark chocolate cakes
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off on Halibut with cocoa
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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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    Charred apple with candied rosemary, honey and ice cream

    We borrowed a big welding torch in Evanger to burn the apples. However, the same principle applies when you use a normal gas burner. The Norwegian thing would be to use a ski burner normally …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Charred apple with candied rosemary, honey and ice cream
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    Salted, dried and smoked lamb ribs with colorful vegetable dips

    Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Salted, dried and smoked lamb ribs with colorful vegetable dips
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    Quick-cured lamb and trout with smoked apples

    Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged | Comments Off on Quick-cured lamb and trout with smoked apples
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    Lightly charred lamb sirloin

    Lamb meat is very rich in flavor, and by frying the meat like this – on one side only – you get both raw and almost overdone meat in one mouthful. Main course for 2, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged | Comments Off on Lightly charred lamb sirloin
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    Baked root vegetables

    Serves 4-6 PREPARATION: 1 Peel and cut the root vegetables into similar sizes. Put the root vegetables in an ovenproof dish with vegetable oil, salt and pepper. Bake the root vegetables in the oven with …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , | Comments Off on Baked root vegetables
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    Lamb belly with herbs

    The lamb belly is from a fatty and tasty part of the lamb, and it tastes even more when you season the meat with mountain herbs and spices. Serves 4-6 PREPARATION: 1 Rub the salt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , , | Comments Off on Lamb belly with herbs
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