Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked salmon, followed by fricassee of hen and finally roast of goat. Naturally, Andreas tells you how these traditional dishes can be made with other more modern substitutes as well.
Recent Recipes:
More images:
Recipes and Articles
BOOKS FROM THE SERIES
Most Read
-
Tina Nordström
Tina Nordström grew up in Helsingborg in southern Sweden where her parent...
-
Sara La Fountain
Finnish cooking sensation Sara La Fountain's first cookbook, A la Sara, e...
-
Claus Meyer
Claus Meyer has published 14 cookbooks in Denmark and has hosted his own ...
-
Contact Us
We are honored that you found the time to visit New Scandinavian Cooking'...
Most viewed
-
Trailer Season 9!
See the trailer for season 9 of New Scandinavian Cooking with Andreas Vie...
-
Flourless chocolate cake
Watch Andreas prepare flourless chocolate cake with wild strawberries, an...
-
Goose Breast and Leg
Watch Andreas prepare goose breast and leg in Port Wine with pan seared a...
-
Trailer for season 7!
See the trailer for season 7 of New Scandinavian Cooking with Andreas Vie...
Recipes
-
Glassmestersild (Herring Pickled In a Glas...
Classic pickled herring, served at breakfast throughout the year.
-
Grandmother's Salt Herring
With a delicious taste of fresh apples.
-
Cheesecake with Sour Cream and Cloudberries
This is a simple version that does not require any cooking.
-
Swedish Herring Salad