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    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 …

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

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

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    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 …

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    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
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    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 …

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    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 …

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    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 …

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    Bread-in-a-pot

    Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf. PREPARATION:   1 Mix all the dry …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Bread-in-a-pot
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    Beetroot soup with horseradish sour cream

    Servings: 4 PREPARATION: 1 Run beetroots and stock (or water) through a blender until it’s smooth. Pour it over in a pan and heat up. Season to taste with salt. 2 Serve in deep dishes. …

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    Cucumber Soup

    This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off on Cucumber Soup
    Steamed, whole brown trout

    Steamed, whole brown trout

    Servings: 6 PREPARATION: 1 Put the fish in a large, oval fish pan. Add cold water until it covers the fish, around 1.3 gallons. Stick a meat thermometer into the thickest part of the fish. …

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    Bergen fish soup

    The Bergen fish soup is one of the world’s most superior fish soups – much better than the dull, white instant soup. Servings: 6-8 PREPARATION: 1 Chop the root vegetables into sticks (0.25 by 1.25 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off on Bergen fish soup
    Potted lamb

    Potted lamb

    A classic pot stew from Bergen. Delicious, tasty and traditional. Servings: 4 PREPARATION: 1 Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid. Place the lamb …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off on Potted lamb
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    Traditional fish roll

    Servings: 4 Ingredients 4 brandade 1 cucumber 1 large carrot 8 slices of smoked brown trout 8 brisling sardines fresh dill

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    Stock fish brandade

    Stock fish brandade

    PREPARATION: 1 Shred the stock fish into thin strings with your hands. Knead in the potatoes and oil. Ingredients 0.2 lbs. stock fish reconstituted in water 0.2 lbs. boiled, peeled potatoes 0.4 cup olive oil

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    Fish and potatoes

    This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock | Comments Off on Fish and potatoes
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