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    Pot-roasted grouse served in its own sauce with mountain berries

    Servings: 4 PREPARATION:   1 Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper. 2 Wrap …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off
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    Apple punch

    Servings: 15 GLASSES PREPARATION: 1 Bring all the ingredients (except the spirits) to a boil. As soon as a boil is achieved, remove from heat for 5-10 minutes. Add the liquor or dark rum. 2 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E10 Stones and Pomes | Comments Off
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    Wheat bread

    The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them through and through without scorching the crust. Delicious baguettes can also be made with this recipe.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off
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    Celery root baked in straw and clay on a campfire

    Servings: 6 PREPARATION: 1 Wash the celery root well with a sponge. If there is lots of dirt on it you can peel it with a potato peeler. 2 Dry off any moisture on the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off
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    Grilled pork chops

    Servings: 6 PREPARATION: 1 Rub the pork chops with a little course sea salt and let them absorb it for 5 minutes. 2 Grill on high heat for 3-4 minutes on each side, keeping them …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off
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    Patty shells filled with asparagus, peas and oxheart cabbage

    Servings: 6 PREPARATION: 1 Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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    Paté of hare and pheasant thighs

    with nuts and mushrooms with quince compote

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off
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    Broiled culotte of Jersey beef

    Servings: 8 PREPARATION: 1 Remove tendons from the culotte and score the fat lightly with a knife. Mix the herbs with salt in a food processor, producing green salt. 2 Rub the culotte with salt, …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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    Turnips with ground elder (goutweed, Aegopodium podagraria) and elderberry flower

    Servings: 6 PREPARATION:   1 Peel and dice the turnips into large cubes. Heat a pot of salted water to a boil. Add the turnips and let them boil for 1-2 minutes until tender. 2 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off
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    Brandade with olives

    This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , | Comments Off
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    Stylish potato blueberry cocktail

    When Sverre Braastad went from Potato Land to Grape Land, he brought with him a little piece of Norway. As an aperitif to our adventure in Sverre’s footsteps, I made a fresh and stylish cocktail …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , , , | Comments Off
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    Kid goat simmered in milk and honey, and grilled with lovage

    Billy goats aren’t allowed to grow very old. For good reasons. I once had a goat named Stinkyfeet that used to pee in his own face for fun. That cost him his life. This is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off
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    Luxurious fish gratin

    Eyvind Hellstrøm, the head chef at Bagatelle Restaurant in Norway, served this gratin as a staff meal once when I happened to be there, doing an interview on him. It was absolutely amazing. There is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , | Comments Off
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    Cow shake

    In the show from the beautiful Sognefjord, I made a milkshake with the freshest milk possible, straight from a cow we met on set. Then the milk was warm, but incredibly rich and fresh, at …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off
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    Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter

    PREPARATION: 1 The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , , | Comments Off
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    Fish cakes with a quick remoulade and rye bread

    Servings: 6 PREPARATION: 1 Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off
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