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    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
    - This porridge can be served as breakfast or dessert. Serves 4 PREPARATION: 1 Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until ...
    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme
    - On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After ...
    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple
    - The saltiness from the glasswort makes this smoothie both fresh and sweet at the same time. If you can’t find glasswort, you can use rocket and a small pinch of salt. Serves 4 PREPARATION: 1 ...
    Oysters with Chervil and Ginger Relish
    - Serves 4 as a small starter PREPARATION: 1 Mix the cucumber, onion, chervil, ginger and malt vinegar in a small bowl. Open the oysters, cut the muscle loose and pour out the sea water. Top ...
    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar
    - This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such ...
    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables
    - Serves 6 to 8 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400 Fahrenheit (200 Celsius). 2 Season the meat generously ...
    Open-Faced Dark Rye Roll with Cray Fish and Dill Butter
    - Serves 4 as a snack PREPARATION: 1 Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir. 2 Fry the rolls in dill butter until they get ...
    Erik Roeed©2012NSC Tina Rauland_MG_1296
    Kvikklunsj with apples and mascarpone cream
    - Kvikklunsj is just about as Norwegian as you can get. All Norwegians have been bought up to eat Kvikklunsj after long skiing trips in the mountains at Easter. There are national versions of Kvikklunsj all ...
    Erik Roeed©2012NSC Tina Rauland_MG_1184
    Pumpkin soup with coconut and meatballs
    - Serves 8 PREPARATION: 1 Fry the vegetables in a pan with the olive oil for a few minutes. Add the coconut milk and water. Allow the mixture to simmer until the vegetables are soft. Mash ...
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    Grilled bread with salmon, summer cabbage and salsa verde
    - Serves 10 PREPARATION: 1 Dissolve the yeast in a bowl of water. Mix in the flour, 1 tbs. oil and salt. Knead the dough for 5 minutes until it is pliant and even. Cover it ...
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