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    Stockfish and pancetta stuffed bell peppers

    An Italian dish with Norwegian Stockfish. The pancetta can be replaced with bacon.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E03 Dry but Tasty | Comments Off on Stockfish and pancetta stuffed bell peppers
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    Boknafisk with bronka butter

    You can also use lightly salted cod, if you prefer it to the slightly sharp (and delicious) boknafisk. And what does bronka mean? Lightly browned.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E03 Dry but Tasty | Comments Off on Boknafisk with bronka butter
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    Boiled spawning cod with cream of broccoli

    When you are lucky enough to have the delicious Norwegian spawning cod from Lofoten, it is important that you don’t over-boil it..

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E03 Dry but Tasty | Comments Off on Boiled spawning cod with cream of broccoli
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    Røros Cabbage

    Is this Norway’s best casserole dish? Well, it would certainly reach the finals if it was ever nominated for a prize. Serves both as a soup starter as well as main course!

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E02 Old-Fashioned Sweet Tooth | Comments Off on Røros Cabbage
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    Smoked Char with Blue Cheese and Pickled Quinces

    This combination of fish and cheese is an unusual one, but I love the freshness of blue cheese combined with the taste of smoke – and the sweetness of the quinces.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E02 Old-Fashioned Sweet Tooth | Comments Off on Smoked Char with Blue Cheese and Pickled Quinces
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    Cheesecake with Sour Cream, Cloudberries and Spruce Sprigs

    This is a simple version that does not require any cooking.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E02 Old-Fashioned Sweet Tooth | Comments Off on Cheesecake with Sour Cream, Cloudberries and Spruce Sprigs
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    Ice-Cream Cake, Blueberries and Apple Cider

    Sour cream from the Røros dairy has a deliciously mild, acidic, fresh taste and is particularly good when served with salty food and desserts.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E02 Old-Fashioned Sweet Tooth | Comments Off on Ice-Cream Cake, Blueberries and Apple Cider
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    Potato Paella with Crabs, Shrimps and Blue Mussels

    A kind of Norwegian paella – using potatoes and root vegetables instead of rice. The use of two different types of potatoes gives variation in consistency – slightly firm and slightly creamy at the same …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E01 Shellfish for Summer | Comments Off on Potato Paella with Crabs, Shrimps and Blue Mussels
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    Grilled Crab with Coconut Margarine

    Crab meat has a sweetness that is brought out when grilled. A charcoal grill produces the best results, but it can also be grilled in the oven. This sauce is not a real sauce, but …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E01 Shellfish for Summer | Comments Off on Grilled Crab with Coconut Margarine
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    Shrimp Sandwich with Home-Made Mayonnaise

    Simple luxury. Each shrimp sandwich should have 16 shrimps (or invent another rule – there has to be a rule.) From the episode “Shellfish for Summer” with Andreas Viestad.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E01 Shellfish for Summer | Comments Off on Shrimp Sandwich with Home-Made Mayonnaise
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    Tandoori-flavored cod

    with Potato and Ginger Croquettes and Baked Tomatoes

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E03 Noble Causes | Tagged , , , | Comments Off on Tandoori-flavored cod
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    Spicy sponge cake roll

    Servings: 4 PREPARATION:   1 Preheat the oven to 175°C (350°F). 2 In a bowl, combine the eggs and the sugar and beat together until light and foamy. 3 In a separate bowl, combine the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E03 Noble Causes | Tagged , | Comments Off on Spicy sponge cake roll
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    Spicy poultry fricassee

    Servings: 4 PREPARATION:   1 Place the chicken into a large pot and cover with water. Add the bay leaf and black pepper. Bring to the boil over a medium-high heat, then reduce the heat …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E08 A Ship With High Spirits | Tagged , , | Comments Off on Spicy poultry fricassee
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    Shrimp soup

    Servings: 4 PREPARATION:   1 In a pot, sauté the onion and the garlic in the oil over a medium heat, until soft. 2 Add the bay leaves, pepper and the shrimp shells. Leave to …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E11 Southern Comfort | Tagged , , | Comments Off on Shrimp soup
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    Plum and marshmallow pie

    Servings: 4 PREPARATION:   1 In a medium-sized bowl, combine the egg yolks and the sugar, beat lightly and set to one side. 2 In a medium-sized pot, combine the milk and the cream and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E11 Southern Comfort | Tagged , , , , | Comments Off on Plum and marshmallow pie
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    Medieval saffron and cinnamon chicken with barley

    Servings: 4 PREPARATION:   1 In a pestle and mortar, finely crush the cinnamon. 2 In a large bowl, combine, the cinnamon, the salt, half the oil, the flour, the saffron and the saffron water, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S06 E03 Noble Causes | Tagged , | Comments Off on Medieval saffron and cinnamon chicken with barley
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