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    Smoked and grilled duck breast with grilled zucchini

    This version of the classic honey glazed duck is my absolute favorite. The combination of grilling and smoking gives you the best of both worlds; the nice caramelized surface, with the sweetness from the honey, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E03 Back in Paradise | Tagged , | Comments Off on Smoked and grilled duck breast with grilled zucchini
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    Boiled artichoke with wild garlic mayonnaise

    Artichoke is wonderful as a snack or a starter for a big meal. Many people stress the importance of removing the prickly leaves. I say that adds a nice and dangerous aspect too the meal. …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E03 Back in Paradise | Tagged , | Comments Off on Boiled artichoke with wild garlic mayonnaise
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    Refreshing and strengthening vegetable soup

    This soup is health in a glass. It’s so full of vitamins and proteins it’s amazing it still tastes as good as it does. As I have eggs from my own hens, I serve this …

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    Bloody beet martini

    A bloody marriage between Mary and Martini – with a beet as the bridesmaid. A really cool thing with this drink is that you get a fun, pinkish foam on top of the drinks. I …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Bloody beet martini
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    Rutabaga and potato mash

    PREPARATION: 1 Bring water to a boil in a large pot over medium high heat. Peel and cut the potatoes and rutabaga in 1 inch dices, and boil for 8-10 minutes, until tender. Strain. 2 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , , , | Comments Off on Rutabaga and potato mash
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    Baked tomatoes: solid ketchup

    If you want to make ketchup, you don’t have to break any tomatoes. This is a way to get all of the delicious ketchup flavors inside the tomatoes! PREPARATION: 1 With the tip of a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Baked tomatoes: solid ketchup
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    Pork sausages with fennel and sage

    Many see sausages as second range food, but in reality, few things can be better. I was once a judge in a cooking competition where the food was ambitious and super-fancy. After a while one …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Pork sausages with fennel and sage
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    Green and yellow pea soup with salted pork knuckle

    In this dish I combine great patience with impatience, making one soup that takes five minutes and another that takes twelve hours. By serving them together they give both the freshness and the richness you …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages | Tagged , | Comments Off on Green and yellow pea soup with salted pork knuckle
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    Meltingly-delicious-sweet-Norwegian-caramel-custard, baby!

    Serves 4 PREPARATION: 1 Make the caramel by adding the sugar and a tablespoon of water to a dry frying pan, and place it over medium high heat. Using a heat resistant, plastic spatula, stir …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E01 To the Lighthouse | Tagged , | Comments Off on Meltingly-delicious-sweet-Norwegian-caramel-custard, baby!
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    Pan-seared langoustines (Norway lobsters) with tarragon

    The small, lobster-like crustaceans that the French call langoustines are among the best you can find, with a similar but even sweeter flavor and more tender meat than lobster. I find it incredibly cool that …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E01 To the Lighthouse | Tagged , | Comments Off on Pan-seared langoustines (Norway lobsters) with tarragon
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    Colorful carrot soup with orange and fresh ginger

    This is the soup I made in the lighthouse on the island on Fedje. It is easy to make, and it adds color and fresh taste to otherwise grey days. Serves 4 PREPARATION: 1 Heat …

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