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    Vanilla Scented Rutabaga

    Servings: 4 PREPARATION: 1 Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher. 2 Cut the vanilla bean in half lengthwise, scrape …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Vanilla Scented Rutabaga
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    Svalbard Beet Soup

    The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine | Comments Off on Svalbard Beet Soup
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    Vodka-Marinated Sirloin

    It was a very good friend of mine who introduced me to this dish. The first time I tasted it – I just could not stop eating. You will be surprised by how much flavor …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine | Comments Off on Vodka-Marinated Sirloin
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    Pork Meat Balls with Prunes

    Pork meat balls are traditional Christmas fare in Norway but I like them all year round. The stuffing made with apples, prunes and port wine is no less than divine.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E08 Town of two Spirits | Comments Off on Pork Meat Balls with Prunes
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    Halibut with Herbs and Rosemary-Lemon Butter

    This is truly one of my favorite recipes. The herbs will gently flavor the fish and the fabulous halibut will keep all its natural qualities.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E01 The Royal White Halibut | Comments Off on Halibut with Herbs and Rosemary-Lemon Butter
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    Mulled Wine

    This is my take on the traditional Norwegian Christmas drink that we warm ourselves on. The vodka is optional. I leave it out most of the time – otherwise this drink can go right to …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E08 Town of two Spirits | Comments Off on Mulled Wine
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    Crispy rye bread with gravlax

    A great snack !

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    Posted in Episodes, Recipes by chef, S07 E04 Rye Bread for a Queen, Sara La Fountain | Tagged , , | Comments Off on Crispy rye bread with gravlax
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    Bacon and Beef Tenderloin

    Servings: 6 Difficulty: 3/5 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F (200°C). 2 Season the meat generously with salt …

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    Posted in Other chefs, Recipes by chef | Comments Off on Bacon and Beef Tenderloin
    Pear and Horseradish Sauce

    Pear and Horseradish Sauce

    Servings: 4 PREPARATION: 1 Cut the pear into small cubes. Mix all the ingredients in a bowl and season with salt and pepper. Ingredients 2 pears, peeled and seeded 1 tablespoon grated horseradish 1 red …

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    Posted in Other chefs, Recipes by chef | Comments Off on Pear and Horseradish Sauce
    Fried Portobello Mushrooms with Thyme and Parmesan Cheese

    Fried Portobello Mushrooms with Thyme and Parmesan Cheese

    Servings: 4 PREPARATION: 1 Chop the mushrooms in two and coarsely chop the garlic. 2 Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in …

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    Posted in Other chefs, Recipes by chef | Comments Off on Fried Portobello Mushrooms with Thyme and Parmesan Cheese
    Cheese Quiche with New Potatoes

    Cheese Quiche with New Potatoes

    Servings: 4 PREPARATION:  1 Preheat oven to 350 F (180C). Mix all the ingredients for the pie crust and put aside. 2 Slice the potatoes into thin slices. Mix the parsley, cheese, eggs and the …

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    Posted in Other chefs, Recipes by chef | Comments Off on Cheese Quiche with New Potatoes
    Aioli of Roasted Garlic

    Aioli of Roasted Garlic

    Servings: 4 PREPARATION:  1 Roast the garlic cloves in a frying pan until golden brown (using no oil or butter). 2 Chop the garlic and mix with the rest of the ingredients before seasoning with …

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    Posted in Other chefs, Recipes by chef | Comments Off on Aioli of Roasted Garlic
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    Lamb stew with mustard, leek and rutabaga

    Easy, lovely and fun to cook. Enjoy.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Lamb stew with mustard, leek and rutabaga
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    Leg of lamb with grilled root vegetables and lamb glace

    A whole roasted leg of lamb is a wonderful thing for a Sunday supper. Here the meat is first cooked by submerging into warm water and then finished off under the broiler, leading to a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Leg of lamb with grilled root vegetables and lamb glace
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    Seared lamb liver with burnt black pepper, prunes and lemon

    Seared lamb liver with burnt black pepper, prunes and lemon.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Seared lamb liver with burnt black pepper, prunes and lemon
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    Beer-braised lamb shanks with star anise, almonds and onions

    Shanks are tough, but flavorful. When cooked for a long time they become wonderfully tender and juicy. They go well together with spices and the Norwegian cuisine has a long tradition for using spices, such …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Beer-braised lamb shanks with star anise, almonds and onions
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