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    New Scandinavian Cooking inducted in the Taste Hall of Fame

    New Scandinavian Cooking inducted in the Taste Hall of Fame

    September 3rd, 2014

    New Scandinavian Cooking has been inducted in the Taste Hall of Fame along with other big names, such as Martha Stewart, Gordon Ramsay, and the Culinary Institute of America. This ... Read more

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    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

    June 25th, 2014

    This porridge can be served as breakfast or dessert.Serves 4PREPARATION:1Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally... Read more

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    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

    June 25th, 2014

    On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with st... Read more

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    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    June 25th, 2014

    The saltiness from the glasswort makes this smoothie both fresh and sweet at the same time. If you can’t find glasswort, you can use rocket and a small pinch of salt.Serves 4PREPAR... Read more

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    Oysters with Chervil and Ginger Relish

    June 25th, 2014

    Serves 4 as a small starterPREPARATION:1Mix the cucumber, onion, chervil, ginger and malt vinegar in a small bowl. Open the oysters, cut the muscle loose and pour out the sea water... Read more

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    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    June 25th, 2014

    This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mus... Read more

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    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

    June 22nd, 2014

    Serves 6 to 8PREPARATION:1Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400 Fahrenheit (200 Celsius).2Season the meat gene... Read more

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    Open-Faced Dark Rye Roll with Cray Fish and Dill Butter

    June 22nd, 2014

    Serves 4 as a snackPREPARATION:1Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir.2Fry the rolls in dill butter until they get an appeti... Read more

    Skien - The canal city and birthplace of Henrik Ibsen

    Skien - The canal city and birthplace of Henrik Ibsen

    March 5th, 2014

    Skien is the county capital of Telemark County in Norway. The city has around 50,000 inhabitants, and is beautifully situated between the two water reservoirs of Bryggevannet a... Read more

    Kvikklunsj with apples and mascarpone cream

    Kvikklunsj with apples and mascarpone cream

    February 22nd, 2014

    Kvikklunsj is just about as Norwegian as you can get. All Norwegians have been bought up to eat Kvikklunsj after long skiing trips in the mountains at Easter. There are nationa... Read more

    Pumpkin soup with coconut and meatballs

    Pumpkin soup with coconut and meatballs

    February 22nd, 2014

    Serves 8 PREPARATION: 1 Fry the vegetables in a pan with the olive oil for a few minutes. Add the coconut milk and water. Allow the mixture to simmer until the vegetable... Read more

    Grilled bread with salmon, summer cabbage and salsa verde

    Grilled bread with salmon, summer cabbage and salsa verde

    February 22nd, 2014

    Serves 10 PREPARATION: 1 Dissolve the yeast in a bowl of water. Mix in the flour, 1 tbs. oil and salt. Knead the dough for 5 minutes until it is pliant and even. Cover i... Read more

    Pickled seaweed

    Pickled seaweed

    February 22nd, 2014

    PREPARATION: 1 Mix the vinegar, sugar and water in a bowl. Add the seaweed and onion and mix well. Let it marinade for 1-2 hours. Serve the pickled seaweed on a plate and... Read more

    Cumin juniper salmon on birch wood with pickled seaweed

    Cumin juniper salmon on birch wood with pickled seaweed

    February 21st, 2014

    Main course Serves 4 PREPARATION: 1 Soak the birch wood plank in cold water overnight to prevent it from burning when you place it on the charcoal. 2 Light the gril... Read more

    Grilled langoustine and crab with potato and ramsons purée

    Grilled langoustine and crab with potato and ramsons purée

    February 21st, 2014

    Appetizer Serves 4 PREPARATION: 1 Light the grill. Meanwhile, get started on the potato and ramsons purée. 2 Boil the potatoes in seawater until soft. Drain the pot... Read more

    Lightly cured fjord salmon and scallops with brown butter and herbs

    Lightly cured fjord salmon and scallops with brown butter and herbs

    February 21st, 2014

    Appetizer Serves 4-6 PREPARATION: 1 Mix the cold water and salt until the salt dissolves. Cut the salmon into large chunks. To clean the scallops, remove and discard th... Read more

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