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    Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs

    Tenderloin is a very tasty, tender type of meat. Serves 4 PREPARATION:   1 Light a BBQ kettle grill, with one hot zone and one slightly cooler zone. 2 Rub the meat with most of …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , | Comments Off
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    Raw meat with cheese and flowers

    When meat is raw, you can really taste its flavor. This is a sort of Norwegian carpaccio. Serves 4-6 as a starter PREPARATION:   1 Prepare this dish straight onto the plate on which you …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off
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    Goat brisket with two types of goats’ cheese and salt-baked rutabaga

    Goat meat has a mild, slightly gamy flavor, which is suitable for being accompanied by slightly sweet dark goats’ cheese and fresh white goats’ cheese. Serves 4-6 PREPARATION:   1 Pre-heat the oven to 350 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off
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    Salty cheese cake

    A sort of Norwegian quiche without any eggs. Serves 2 PREPARATION:   1 Melt the butter in a small pan. Crush the crackers and mix with the butter. 2 Place the cracker mixture into a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off
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    Melkegodt (dulce de leche)

    If you slowly heat milk and sugar together you will obtain a sort of home-made caramelized milk, which is not unlike dulce de leche. PREPARATION:   1 Place the sugar and water in a pan …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged , | Comments Off
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    Dark goat’s cheese ice cream with dulce de leche, nuts and berries

    This recipe makes about 1 liter of ice cream PREPARATION:   1 Put the egg yolks into a bowl that is large enough to accommodate all the ingredients. Place the milk, cream, sugar and dark …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged , | Comments Off
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    Whey cheese shake

    More like an Indian lassi drink than a milkshake, because this is more refreshing than sweet. Makes one large drink PREPARATION:   1 Pour a bit of the milk into a pan and heat. 2 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E02 The Sweetest Cheese | Tagged | Comments Off
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    Anna potatoes

    PREPARATION:   1 Pre-heat the oven to 360 Fahrenheit (180 Celsius). 2 Grease the bottom of a fireproof dish with butter. Place the potatoes in layers, overlapping in a roofing tile pattern. Brush each layer …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off
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    Blackcurrant sauerkraut

    PREPARATION:   1 Place the cabbage in a pan with the caraway, salt and stock. Bring to the boil and allow to simmer for around 45-55 minutes, until the cabbage is tender. Add the blackcurrants …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off
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    Roast leg of pork with sauerkraut and Anna potatoes

    Ham can either be used for party food or as sandwich filling, and the same ham could be used for both if you use what’s left over in your packed lunch during the rest of …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go, Uncategorized | Tagged , , | Comments Off
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    Wild garlic oil

    Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months. PREPARATION:   1 Coarsely chop the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off
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    Wild herb salad with duck eggs and wild garlic oil

    Serves 2 PREPARATION:   1 Fry the duck eggs in butter and place them on a plate. Arrange the herbs around the eggs. Drizzle the wild garlic oil over the top and sprinkle with a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off
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    Rustic liver paté

    The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off
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    Bread-in-a-pot

    Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf. PREPARATION:   1 Mix all the dry …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off
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    Beetroot soup with horseradish sour cream

    Servings: 4 PREPARATION: 1 Run beetroots and stock (or water) through a blender until it’s smooth. Pour it over in a pan and heat up. Season to taste with salt. 2 Serve in deep dishes. …

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    Posted in Other chefs, Recipes by chef | Comments Off
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    Cucumber Soup

    This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off
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