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    Dark chocolate cakes

    Lovely, moist, portion-sized chocolate cakes that are served hot and topped with hot chocolate sauce. PREPARATION: 1 Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Melt the butter and chocolate over a low heat …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off
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    Halibut with cocoa

    In our show about chocolate, we traveled to St. Lucia in the Caribbean to pick up fresh cocoa beans and to find inspiration for this dish. Fish and cocoa are an unusual combination, but it …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off
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    Cider-steamed, smoked lamb ribs with honey and pepper crust

    The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off
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    Charred apple with candied rosemary, honey and ice cream

    We borrowed a big welding torch in Evanger to burn the apples. However, the same principle applies when you use a normal gas burner. The Norwegian thing would be to use a ski burner normally …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off
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    Salted, dried and smoked lamb ribs with colorful vegetable dips

    Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off
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    Quick-cured lamb and trout with smoked apples

    Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged | Comments Off
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    Lightly charred lamb sirloin

    Lamb meat is very rich in flavor, and by frying the meat like this – on one side only – you get both raw and almost overdone meat in one mouthful. Main course for 2, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged | Comments Off
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    Baked root vegetables

    Serves 4-6 PREPARATION: 1 Peel and cut the root vegetables into similar sizes. Put the root vegetables in an ovenproof dish with vegetable oil, salt and pepper. Bake the root vegetables in the oven with …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , | Comments Off
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    Lamb belly with herbs

    The lamb belly is from a fatty and tasty part of the lamb, and it tastes even more when you season the meat with mountain herbs and spices. Serves 4-6 PREPARATION: 1 Rub the salt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , , | Comments Off
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    Lamb cheeseburger

    Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature. Serves 4 PREPARATION: 1 Mold the minced meat into four equal-sized patties, cover in plastic and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , | Comments Off
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    Lamb carpaccio with porcini

    I made this dish when we were doing a show from the mountain region of Norway, with lamb that have spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , | Comments Off
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    Crispy crackling

    Having the crispiest crackling is a matter of pride among Norwegians, and an area where cooks compete. This recipe is taking the competition to a new level. It’s a long-winded process. But the result is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Slow-roasted pork belly

    Roasted pork ribs with crackling are a very traditional Christmas dish in Norway. A similar cut of meat, but even better, is pork belly. Pork belly is one of the best pork cuts available. It …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Pan-fried bread

    Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Malt milkshake

    A Norwegian version of malted milk. Serves 2 PREPARATION: 1 Cut a vanilla pod in half and scrape out the seeds with the tip of a knife. 2 Place the quark, malt extract and vanilla …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Zander salad

    The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander. Spelt and barley are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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