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    Salad with Blackberries and Goat Cheese

    Servings: 4 PREPARATION: 1 Rinse the salad. 2 Slice the spring onions thinly and mix with the salad and place on a platter. 3 Place the bread, berries, cheese, raisins and the roasted wheat kernels …

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    Posted in Episodes, Recipes by chef, S03 E01 An Island Well Done, Tina Nordstrom | Comments Off on Salad with Blackberries and Goat Cheese
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    Sashimi on Baltic Salmon with Coleslaw

    Servings: 4 PREPARATION: 1 Cut the salmon in cubes. 2 Mix all the ingredients for the sashimi sauce. 3 Place the salmon in a bowl and cover with the sauce. Let it marinade for 20-30 …

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    Posted in Episodes, Recipes by chef, S03 E01 An Island Well Done, Tina Nordstrom | Comments Off on Sashimi on Baltic Salmon with Coleslaw
    Brussels sprout pure

    Brussels sprout pure

    Servings: 4 PREPARATION: 1 Rinse the Brussels sprouts, cutting off the base of the stem and the outer leaves, until you reach the leaves that loosen easily. Save the choicest outer leaves for a salad …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Brussels sprout pure
    Friskostcream

    Friskostcream

    Servings: 6 PREPARATION: 1 Mix the friskost with the cream and rhubarb juice. 2 Whip the yolks with the powdered sugar and vanilla until creamy. 3 Gently fold the cheese mixture with the egg mixture …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Friskostcream
    Patty shells (croustades)

    Patty shells (croustades)

    Servings: 4 PREPARATION: 1 Mix the flour, sugar, water and beer. Add the eggs, oil and a little salt. Mix until it has the consistency of a good crepes batter. Let it stand for 30 …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Patty shells (croustades)
    Smoked eel with artichokes, salad, apples, blackberries, and horseradish

    Smoked eel with artichokes, salad, apples, blackberries, and horseradish

    Servings: 10 PREPARATION: 1 Soak the whole rye kernels in cold water for at least 12 hours. 2 Boil the rye in a mixture of 1/2 and 1/2 apple juice for 40-45 minutes, until they …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Smoked eel with artichokes, salad, apples, blackberries, and horseradish
    Shore crab bisque

    Shore crab bisque

    Servings: 6 PREPARATION:   1 Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs. 2 Cut the apple …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Shore crab bisque
    Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple

    Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple

    Servings: 6 PREPARATION: 1 Rinse the barley and soak it for 12 hours in cold water. 2 Boil the barley in lightly salted water for 30-35 minutes, until tender. For taste add the rapeweed oil, …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple
    Veal liver paté with pickled beets

    Veal liver paté with pickled beets

    Servings: 10 PREPARATION: 1 Place the onion, anchovies, garlic, thyme, rosemary, eggs and spices in a food processor and mix. 2 Mix in the liver and fat spices. 3 Melt the butter in a pot, …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Veal liver paté with pickled beets
    Carrots in carrot juice (to be served with a porkchop)

    Carrots in carrot juice (to be served with a porkchop)

    Servings: 6 PREPARATION: 1Peel the carrots and cut them in large pieces. 2Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise. 3Add the carrot …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Carrots in carrot juice (to be served with a porkchop)
    Plum fool

    Plum fool

    PREPARATION: 1 You actually want 4 dl double cream. Where unavailable pour 8 dl whipping cream into a container and refrigerate for at least 8 hours. Skim off the top half and you have 4 …

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Plum fool
    Plum compote

    Plum compote

    This compote can also be used in a fool (whip) and you have a delicious and easy dessert.

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    Posted in Claus Meyer, Recipes by chef | Comments Off on Plum compote
    Rhubarb compote

    Rhubarb compote

    Servings: 8 PREPARATION: 1 Trim away the leaves and the base of the rhubarb stalks, rinse them well in cold water and slice them in 2-3 cm pieces. 2 Combine all the ingredients in a …

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    Posted in Andreas Viestad, Recipes by chef | Comments Off on Rhubarb compote
    Potatoe Pancake

    Potatoe Pancake

    Servings: 4 PREPARATION: 1 Mash potatoes until smooth. Mixs in the rye and wheat flour a little at the time until you have a nice dough. Use a rolling pin and make thin pancakes — …

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    Posted in Andreas Viestad, Recipes by chef | Comments Off on Potatoe Pancake
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    Flatbread and Lefse Canapés

    The traditional Norwegian flatbreads used to be a part of everyday peasant food but they can also be used to make wonderful canapés. Here are a few of my favourites.

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    Posted in Andreas Viestad, Recipes by chef | Comments Off on Flatbread and Lefse Canapés
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    King crab cocktail

    When I use king crab to make a crab cocktail, I like to make two different versions, one fresh tasting version with mustard and gherkins — and one sweet and colorful version with beetroots. I …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on King crab cocktail
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