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    Pork sausages with fennel and sage

    Many see sausages as second range food, but in reality, few things can be better. I was once a judge in a cooking competition where the food was ambitious and super-fancy. After a while one …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Pork sausages with fennel and sage
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    Green and yellow pea soup with salted pork knuckle

    In this dish I combine great patience with impatience, making one soup that takes five minutes and another that takes twelve hours. By serving them together they give both the freshness and the richness you …

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    Meltingly-delicious-sweet-Norwegian-caramel-custard, baby!

    Serves 4 PREPARATION: 1 Make the caramel by adding the sugar and a tablespoon of water to a dry frying pan, and place it over medium high heat. Using a heat resistant, plastic spatula, stir …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E01 To the Lighthouse | Tagged , | Comments Off on Meltingly-delicious-sweet-Norwegian-caramel-custard, baby!
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    Pan-seared langoustines (Norway lobsters) with tarragon

    The small, lobster-like crustaceans that the French call langoustines are among the best you can find, with a similar but even sweeter flavor and more tender meat than lobster. I find it incredibly cool that …

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    Colorful carrot soup with orange and fresh ginger

    This is the soup I made in the lighthouse on the island on Fedje. It is easy to make, and it adds color and fresh taste to otherwise grey days. Serves 4 PREPARATION: 1 Heat …

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