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    Finger food with St. Kristina ham

    If you use really thin slices of gammon you can easily make finger food for your party.

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    Posted in Andreas Viestad, Recipes by chef, S09 E01 Rich Farmland | Comments Off on Finger food with St. Kristina ham
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    Yellow and Red Cod with Pomegranate-Mango Salad

    This is one of my signature cod dishes – a colorful celebration of the many possibilities of the wonderful codfish. I serve it with an exotic mango and pomegranate salad.

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    Posted in Andreas Viestad, Recipes by chef, S02 E02 Ugly but Delicious | Leave a comment
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    Home-made muesli

    This is health food that tastes good! Carrots contain a lot of natural sugars, so in this dish we are almost using them like fruit.

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    Posted in Andreas Viestad, Recipes by chef, S09 E03 It All Starts with Kids | Leave a comment
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    Lamb casserole with apples and celery

    For this dish you can use the shoulder or other slightly tougher cuts of lamb. This meat is very tasty and juicy, but it requires a bit more time to cook or roast than more …

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    Posted in Andreas Viestad, Recipes by chef, S09 E03 It All Starts with Kids | 1 Comment
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    Norwegian style barley risotto with baked lamb shanks and red onions

    I love risotto. When I found out that I could make it using Norwegian ingredients, I was so happy. And when I discovered how only a bit of white wine lifted this meal to a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E05 Nuclear Family Food | Tagged , , , | Comments Off on Norwegian style barley risotto with baked lamb shanks and red onions
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    Rye bread and fois gras with bacon, apple and cabbage sauté

    I love the sweet combination of cabbage and apples. Combining these major, Northern ingredients with the French classic fois gras is outstanding. Serves 4 PREPARATION: 1 In a medium pot, placed over medium high heat, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E05 Nuclear Family Food | Tagged , | Comments Off on Rye bread and fois gras with bacon, apple and cabbage sauté
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    Cream of mushroom with lingonberry preserves and parsley oil

    Here I utilize the stock from dried mushrooms, making a soup so rich you could easily think it was a meat stock. Serves 8 PREPARATION: 1 For the parsley oil: Rinse the parsley, and clap …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E05 Nuclear Family Food | Tagged , , | Comments Off on Cream of mushroom with lingonberry preserves and parsley oil
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    Luxurious Lista pancakes

    These pancakes makes a wonderful desert; served with honey, ice cream or fresh berries, or as a small meal; with cheese, or cured ham and sour cream. Opportunities are endless. Serves 4 PREPARATION: 1 In …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E04 The Flatlands | Tagged , | Comments Off on Luxurious Lista pancakes
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    Vanilla-scented turbot with curry-glazed carrots

    This dish is my favorite; two luxurious tastes combined to perfection, together with the sweet and pungent carrot. You really don’t know which culinary heaven to praise! (If you can’t find turbot, halibut is nearly …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E04 The Flatlands | Tagged , , | Comments Off on Vanilla-scented turbot with curry-glazed carrots
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    Shocking pink potato and herring salad

    This salad brings out the best in two simple ingredients that have has tremendous importance in the traditional Norwegian kitchen: potatoes and herring. With the shockingly colored beet it is transformed to a visual explosion …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E04 The Flatlands | Tagged , , , | Comments Off on Shocking pink potato and herring salad
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    Smoked and grilled duck breast with grilled zucchini

    This version of the classic honey glazed duck is my absolute favorite. The combination of grilling and smoking gives you the best of both worlds; the nice caramelized surface, with the sweetness from the honey, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E03 Back in Paradise | Tagged , | Comments Off on Smoked and grilled duck breast with grilled zucchini
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    Boiled artichoke with wild garlic mayonnaise

    Artichoke is wonderful as a snack or a starter for a big meal. Many people stress the importance of removing the prickly leaves. I say that adds a nice and dangerous aspect too the meal. …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E03 Back in Paradise | Tagged , | Comments Off on Boiled artichoke with wild garlic mayonnaise
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    Refreshing and strengthening vegetable soup

    This soup is health in a glass. It’s so full of vitamins and proteins it’s amazing it still tastes as good as it does. As I have eggs from my own hens, I serve this …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E03 Back in Paradise | Tagged , | Comments Off on Refreshing and strengthening vegetable soup
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    Bloody beet martini

    A bloody marriage between Mary and Martini – with a beet as the bridesmaid. A really cool thing with this drink is that you get a fun, pinkish foam on top of the drinks. I …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Bloody beet martini
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    Rutabaga and potato mash

    PREPARATION: 1 Bring water to a boil in a large pot over medium high heat. Peel and cut the potatoes and rutabaga in 1 inch dices, and boil for 8-10 minutes, until tender. Strain. 2 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , , , | Comments Off on Rutabaga and potato mash
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    Baked tomatoes: solid ketchup

    If you want to make ketchup, you don’t have to break any tomatoes. This is a way to get all of the delicious ketchup flavors inside the tomatoes! PREPARATION: 1 With the tip of a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Baked tomatoes: solid ketchup
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