• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad
  • img

    Pickled wild garlic (ramsons)

    PREPARATION: 1 Place the wild garlic in a clean jam jar. Mix the salt and vinegar and pour over the wild garlic. Put the lid on and leave it overnight before using. Ingredients Wild garlic …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , , | Comments Off on Pickled wild garlic (ramsons)
    img

    Birch salt

    PREPARATION: 1 Place the salt and birch leaves in a mortar and grind with the pestle until the leaves start to break up and the salt turns green and is fairly well mixed in. Ingredients …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off on Birch salt
    img

    Mussels steamed in their own water with wild herbs

    Snack for 2 PREPARATION:   1 Place the mussels in a dry pan over high heat. When liquid starts to seep out, add the sea plantain and sea campion. Allow the mussels to sizzle until …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off on Mussels steamed in their own water with wild herbs
    img

    Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs

    Tenderloin is a very tasty, tender type of meat. Serves 4 PREPARATION:   1 Light a BBQ kettle grill, with one hot zone and one slightly cooler zone. 2 Rub the meat with most of …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , | Comments Off on Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs
    img

    Raw meat with cheese and flowers

    When meat is raw, you can really taste its flavor. This is a sort of Norwegian carpaccio. Serves 4-6 as a starter PREPARATION:   1 Prepare this dish straight onto the plate on which you …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off on Raw meat with cheese and flowers
    img

    Goat brisket with two types of goats’ cheese and salt-baked rutabaga

    Goat meat has a mild, slightly gamy flavor, which is suitable for being accompanied by slightly sweet dark goats’ cheese and fresh white goats’ cheese. Serves 4-6 PREPARATION:   1 Pre-heat the oven to 350 …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off on Goat brisket with two types of goats’ cheese and salt-baked rutabaga
    img

    Salty cheese cake

    A sort of Norwegian quiche without any eggs. Serves 2 PREPARATION:   1 Melt the butter in a small pan. Crush the crackers and mix with the butter. 2 Place the cracker mixture into a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off on Salty cheese cake
    img

    Melkegodt (dulce de leche)

    If you slowly heat milk and sugar together you will obtain a sort of home-made caramelized milk, which is not unlike dulce de leche. PREPARATION:   1 Place the sugar and water in a pan …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged , | Comments Off on Melkegodt (dulce de leche)
    img

    Dark goat’s cheese ice cream with dulce de leche, nuts and berries

    This recipe makes about 1 liter of ice cream PREPARATION:   1 Put the egg yolks into a bowl that is large enough to accommodate all the ingredients. Place the milk, cream, sugar and dark …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged , | Comments Off on Dark goat’s cheese ice cream with dulce de leche, nuts and berries
    img

    Whey cheese shake

    More like an Indian lassi drink than a milkshake, because this is more refreshing than sweet. Makes one large drink PREPARATION:   1 Pour a bit of the milk into a pan and heat. 2 …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off on Whey cheese shake
    img

    Anna potatoes

    PREPARATION:   1 Pre-heat the oven to 360 Fahrenheit (180 Celsius). 2 Grease the bottom of a fireproof dish with butter. Place the potatoes in layers, overlapping in a roofing tile pattern. Brush each layer …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off on Anna potatoes
    img

    Blackcurrant sauerkraut

    PREPARATION:   1 Place the cabbage in a pan with the caraway, salt and stock. Bring to the boil and allow to simmer for around 45-55 minutes, until the cabbage is tender. Add the blackcurrants …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off on Blackcurrant sauerkraut
    img

    Roast leg of pork with sauerkraut and Anna potatoes

    Ham can either be used for party food or as sandwich filling, and the same ham could be used for both if you use what’s left over in your packed lunch during the rest of …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go, Uncategorized | Tagged , , | Comments Off on Roast leg of pork with sauerkraut and Anna potatoes
    img

    Wild garlic oil

    Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months. PREPARATION:   1 Coarsely chop the …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Wild garlic oil
    img

    Wild herb salad with duck eggs and wild garlic oil

    Serves 2 PREPARATION:   1 Fry the duck eggs in butter and place them on a plate. Arrange the herbs around the eggs. Drizzle the wild garlic oil over the top and sprinkle with a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Wild herb salad with duck eggs and wild garlic oil
    img

    Rustic liver paté

    The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Rustic liver paté
  • Recipes and articles

  • Join us on Facebook