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

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

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

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

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

    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 stones. After …

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    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    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 4 PREPARATION: 1 …

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    Oysters with Chervil and Ginger Relish

    Oysters with Chervil and Ginger Relish

    Serves 4 as a small starter PREPARATION: 1 Mix 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. Top …

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    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    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 mussels such …

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    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

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

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    Posted in Episodes, Recipes by chef, S07 E04 Rye Bread for a Queen, Sara La Fountain | Tagged , | Comments Off on Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables
    Open-Faced Dark Rye Roll with Cray Fish and Dill Butter

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

    Serves 4 as a snack PREPARATION: 1 Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir. 2 Fry the rolls in dill butter until they get …

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    Posted in Episodes, Recipes by chef, S07 E04 Rye Bread for a Queen, Sara La Fountain | Comments Off on Open-Faced Dark Rye Roll with Cray Fish and Dill Butter
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    Kvikklunsj with apples and mascarpone cream

    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 national versions of Kvikklunsj all …

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    Posted in Episodes, Recipes by chef, S10 E01 Packed to Go, Tina Nordstrom | Tagged , , | Comments Off on Kvikklunsj with apples and mascarpone cream
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    Pumpkin soup with coconut and meatballs

    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 vegetables are soft. Mash …

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    Posted in Episodes, Recipes by chef, S11 E01 A Taste of Winter, Tina Nordstrom | Tagged , | Comments Off on Pumpkin soup with coconut and meatballs
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    Grilled bread with salmon, summer cabbage and salsa verde

    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 it …

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    Posted in Episodes, Recipes by chef, S11 E01 A Taste of Winter, Tina Nordstrom | Tagged , , | Comments Off on Grilled bread with salmon, summer cabbage and salsa verde
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    Pickled seaweed

    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 garnish with …

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    Posted in Episodes, Recipes by chef, S11 E02 Fish on a Platter, Tina Nordstrom | Tagged , | Comments Off on Pickled seaweed
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    Cumin juniper salmon on birch wood with pickled seaweed

    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 grill. Grind the spices and …

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    Posted in Episodes, Recipes by chef, S11 E02 Fish on a Platter, Tina Nordstrom | Tagged , | Comments Off on Cumin juniper salmon on birch wood with pickled seaweed
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    Grilled langoustine and crab with potato and ramsons purée

    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 potatoes, but keep the potato water. Smash the …

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    Posted in Episodes, Recipes by chef, S11 E02 Fish on a Platter, Tina Nordstrom | Tagged | Comments Off on Grilled langoustine and crab with potato and ramsons purée
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    Lightly cured fjord salmon and scallops with brown butter and herbs

    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 the guts and the unwanted membrane, keeping …

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    Posted in Episodes, Recipes by chef, S11 E02 Fish on a Platter, Tina Nordstrom | Tagged , | Comments Off on Lightly cured fjord salmon and scallops with brown butter and herbs
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    Sausages in potato pancake bread

    Cooking sausages in a thermos flask is a very Norwegian type of meal, and it is also very practical for when you go for a walk in the forest or on a cold winter day. …

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    Posted in Episodes, Recipes by chef, S11 E01 A Taste of Winter, Tina Nordstrom | Tagged , , | Comments Off on Sausages in potato pancake bread
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    Trout sashimi with Vikingfjord Vodka

    Appetizer Serves 4 PREPARATION: 1 Place the thin slices of trout on a bed of ice. Season lightly with sea salt. 2 Pour the crushed glacial ice in a wide-brimmed glass. Chop the juniper berries …

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    Posted in Episodes, Recipes by chef, S11 E03 Land of Fish and Apples, Tina Nordstrom | Tagged , , , , , | Comments Off on Trout sashimi with Vikingfjord Vodka
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