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    Fried brown cheese with cloudberry and parsley

    Brown cheese, or brunost, is something you must try when you come to Norway. All Norwegians eat it, and it’s almost like a religion. It is sweet and savory at the same time. However, it …

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    Posted in Episodes, Recipes by chef, S11 E10 Mountain Riches, Tina Nordstrom | Tagged , , | Comments Off on Fried brown cheese with cloudberry and parsley
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    Glazed dove breast with vinegar pork belly and beets

    There are two things that make my heart jump: diamonds, or a crate of fresh vegetables, earthy and sweet, harvested with a farmer’s passion and pride. I did not intend to cook this dish with …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , | Comments Off on Glazed dove breast with vinegar pork belly and beets
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    Herb dumplings

    PREPARATION: 1 Crush the herbs with a pestle and mortar, and add salt and olive oil to make a paste. Mix with the other ingredients and add enough milk to make a rough dough. (Its …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , , | Comments Off on Herb dumplings
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    Chicken soup with parsnip and herb dumplings

    I made slow cooked chicken by a lake in Østfold. You can cook basically anything outdoors, for instance a nice and smooth chicken, drawing inspiration from both Norwegian and French cuisine. The chicken was boiled …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , , | Comments Off on Chicken soup with parsnip and herb dumplings
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    Open omelet with broccoli, Jarlsberg cheese and horseradish

    Open omelets are beautiful, and you can use all kinds of ingredients. Jarlsberg cheese is sweet and nutty. It takes three years to bring out all these distinct flavors in the cheese. Be sure to …

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    Posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom | Tagged , | Comments Off on Open omelet with broccoli, Jarlsberg cheese and horseradish
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    Melkeringe (junket)

    Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , | Comments Off on Melkeringe (junket)
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    Cold cucumber soup with freshwater crayfish

    In the olden days, it was common to serve cold soup, or any sort of soup, as a starter. Here I have made a soup which takes just 10 seconds to prepare if you have …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , , | Comments Off on Cold cucumber soup with freshwater crayfish
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    Herring salad

    The flag that was used during the Union between Norway and Sweden was called the herring salad. Here I have made a herring salad that looks like the Union flag. Obviously you do not need …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , , | Comments Off on Herring salad
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    Veal roulade with chanterelles and sherry

    In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , | Comments Off on Veal roulade with chanterelles and sherry
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    Duck stock

    Serves 4 PREPARATION: 1 Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , | Comments Off on Duck stock
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    Pressed wild duck with Madeira

    Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under “Preparation”. …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , | Comments Off on Pressed wild duck with Madeira
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    Warm brie with grilled tomatoes, honey and lemon

    The important thing here is that you buy a white mold cheese where the mold covers the whole cheese. The cheese needs to melt in the middle and stay there until someone cuts it open. …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , , | Comments Off on Warm brie with grilled tomatoes, honey and lemon
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    Mussels with herbs and XO Cognac

    Clams and cognac are an unusual combination. Using local crème fraiche, probably the best I have ever tasted, this dish turned out to be really yummy! Serves 4 PREPARATION: 1 Rinse and scrub the mussels. …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , , | Comments Off on Mussels with herbs and XO Cognac
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    Salmon with warm grapes and crown dill

    This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which are cooked in a peppery olive oil. This …

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    Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , | Comments Off on Salmon with warm grapes and crown dill
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    Marzipan with spices

    Almonds were a favorite food in medieval times. At that time, it was only the food of the privileged few. Today it is one of Norway’s favorite sweets, especially popular around Christmas time. If you …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off on Marzipan with spices
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    Cabbage braised in Pinot des Charentes

    PREPARATION: 1 Boil the buckwheat in vegetable stock. 2 Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged | Comments Off on Cabbage braised in Pinot des Charentes
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