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    Rhubarb trifli

    Servings: 6 PREPARATION: 1 Cut away the tops and bottoms of the rhubarb stalks, rinse and cut them into 2-3 cm slices. 2 Roll the rhubarb pieces in sugar, vanilla, lemon zest and juice. Place …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Rhubarb trifli
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    Potatoes fried in duck fat, rosemary and garlic

    Servings: 6 PREPARATION: 1 Wash the potatoes and bake them in an oven at 180°C for about 45 minutes until they are tender. 2 Remove the potatoes from the oven and cut them lengthwise. Give …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Potatoes fried in duck fat, rosemary and garlic
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    Snow crab compote with potatoes

    Servings: 6 PREPARATION: 1 Wash the potatoes and boil them in lightly salted water until tender. 2 Pour off the water and steam away the moisture on the potatoes in the pot. Then mash them …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Snow crab compote with potatoes
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    Grill Skewers with Monkfish and Wolfish

    Monkfish and wolfish are not only two of the ugliest fish in the ocean but also two of the best tasting. Here I make one spicy skewer with a fresh tasting mint and dill sauce, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Grill Skewers with Monkfish and Wolfish
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    Roast leg of lamb with turnips, ground elder and elderberry flower vinegar

    Servings: 6 PREPARATION: 1 Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.Peel the onions and cut them in thick pieces. Place them in a roasting pan …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Roast leg of lamb with turnips, ground elder and elderberry flower vinegar
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    Vegetarian soup with beer and poached eggs

    Servings: 8 PREPARATION: 1 Clean and peel all the vegetables and cut them in small pieces. 2 Heat the rapeweed oil in a pot. Sauté the garlic, thyme and rosemary a little, but not enough …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off on Vegetarian soup with beer and poached eggs
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    Oxheart cabbage salad with sheep’s feta and cider vinegar

    Servings: 6 PREPARATION: 1 Finely slice the cabbage and rinse it in cold water. Let it drip dry in a colander. Peel the shallot and finely cut it. 2 Place the cabbage in a bowl …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Oxheart cabbage salad with sheep’s feta and cider vinegar
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    Strawberries in strawberry wine

    Servings: 8 PREPARATION: 1 Rinse the strawberries and remove the stems, let the water drip free. 2 Cut the berries in quarters and marinate them in wine, honey and chopped mint. Let them soak the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E05 Sunny Strawberries | Comments Off on Strawberries in strawberry wine
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    Fast-pickled herring with red onion, fennel, juniper berries and Norwegian caraw

    Servings: 6 PREPARATION: 1 A day ahead: Remove the skin from the herring fillets and check against bones. Salt the fish lightly and place them in the freezer for at least 24 hours. 2 On …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off on Fast-pickled herring with red onion, fennel, juniper berries and Norwegian caraw
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    Raspberry whip with cream puffs and raspberry frosting

    Servings: 8 PREPARATION: 1 Raspberry whip: Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes. Crush the raspberries with a fork until you get a thick compote. Whip the cream to …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E06 A Dairy's Dream | Comments Off on Raspberry whip with cream puffs and raspberry frosting
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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 on Steamed Limfjord mussels with local beer and parsley
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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 on Pork Rib Roast with Cloves
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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 on Halibut with leek in capers vinaigrette
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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 on Glazed Leg of Lamb with Roasted Root Vegetables
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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 on Grilled Cheese Sandwich
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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 on Aquavit Sorbet
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