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    Steamed Limfjord mussels with local beer and parsley

    Servings: 6 PREPARATION: 1 Clean the mussels and check that they’re alive: If they are open, lightly rap them against the tabletop. If they close they are alive, but if they stay open they’re dead …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E08 Waters of Shells | Comments Off
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    Pork Rib Roast with Cloves

    Pork Rib Roast is the most common thing to eat during Christmas. By adding whole cloves and sage, interesting flavors are added to the traditional dish.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E03 Merry Christmas | Comments Off
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    Halibut with leek in capers vinaigrette

    Servings: 6 PREPARATION: 1 Cut into a fillet and remove the skin. Cut the fillet into 12 nice pieces. 2 Clean the leeks in lots of cold water to get rid of all the dirt. …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off
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    Glazed Leg of Lamb with Roasted Root Vegetables

    Root vegetables are important ingredients in Scandinavian cuisine. In this dish the lamb meat is accompanied by a plethora of root vegetables – scented with mustard, rosemary and garlic.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E02 Honey-Coated Lamb | Comments Off
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    Grilled Cheese Sandwich

    Although we have many wonderful ingredients and rich culinary traditions, no Scandinavian food is more ubiquitous than the open-faced sandwich with cheese that is eaten for breakfast and lunch and often brought along as a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off
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    Aquavit Sorbet

    This spicy and sweet sorbet can also be used as a palate cleanser if you reduce the sugar content. It will probably be a little grainier but I like that — just think that it …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E08 Town of two Spirits | Comments Off
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    Apple cake with syrup and cider

    PREPARATION: 1 Wash the apples, peel and core them. Cut into smaller pieces. Dip them in the apple sauce, cider, vanilla and sugar and let them soak 10-15 minutes. 2 Finely chop the hazelnuts and …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E10 Stones and Pomes | Comments Off
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    Slow-baked rye bread

    PREPARATION: 1 Rye bread sourdough: Start a sour rye dough by mixing all the ingredients. Leave the dough at rest on the kitchen table for 24 hours. 2 The first time you use it for …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off
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    Pancakes

    Servings: 4 PREPARATION: 1 Whip the eggs, flour, rapeweed oil, vanilla grains, beer and sugar into a smooth dough. Stir in the milk a little at a time. 2 Let the batter rest for 30 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E05 Sunny Strawberries | Comments Off
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    Roulade sausage

    Servings: 15 PREPARATION: 1 Peel and chop the onion and garlic finely. Rinse the parsley in cold water and let it drip dry. Cut it coursely and mix with the onion and garlic. 2 Pound …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off
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    Red Potato Salad

    This is one of my favorite potato salads. The name may seem a bit confusing, since the only red thing in the salad is the red onion. The name derives from Marit Røed (Røed is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E03 Fierce Creatures | Comments Off
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    Home-made pickled beets

    Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off
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    Lobster Bisque

    When you eat lobster, you often discard the best part — the shells. The shells can be used to make a wonderful stock. This bisque is full of flavor and spice — from curry powder …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E03 Fierce Creatures | Comments Off
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    Syllabub with marinated berries and raspberry liquor

    The marinated berries make a fantastic fruit dessert if given a quick boil and thickened with corn or potato starch. Serve cool with refrigerated cream on top.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S05 E06 A Dairy's Dream | Comments Off
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    Veiled Farm Girls

    This is a traditional Norwegian dessert that has not changed much in a century or so, yet it still tastes fresh as ever. It consists of layers of applesauce, cinnamon toasted breadcrumbs and whipped cream.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E06 Where Everything Smells of Apples | Comments Off
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    Pears with Ginger, Juniper Berries, and Caraway Cream

    This experiment proved to be a great success. Using the juniper berry in a dessert is not common but I found that it added an interesting layer of flavor to this pear dessert.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine | Comments Off
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