Tag Archives: Andreasviestad

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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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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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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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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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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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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Trailer season 11

Trailer for season 11 of New Scandinavian Cooking.

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Episode 4 – “The Taste of Trees”

Andreas visits Hedmark in Eastern Norway, a region with large farms, abundant food and vast forests. Andreas cooks over an open fire to infuse the dish with a smoky flavor, before whipping up sweet, apple-flavored …

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Episode 5 – “An Edible Park”

Andreas and Finnish co-host Sara La Fountain visit Frogner Park in downtown Oslo. Here, Andreas gathers edible herbs and flowers, and with them makes homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta …

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Episode 6 – “Summer on a Plate”

In the Eastern Norway seaport of Hvaler, Andreas makes several coastal delicacies, including blue mussels grilled with fresh herbs and flatfish in a nutty butter sauce. As the main course, Andreas oven-roasts a chicken and …

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Episode 9 – “Bergen Food Renaissance”

Andreas visits Bergen in Western Norway to present the city’s food culture. First he collects oysters and wild scallops, then he makes a trout tartar and a smoked trout dish with a bitter-sweet summer salad. …

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Episode 12 – “Drama on a Plate”

Andreas takes us to the port town of Skien in Eastern Norway, which is the hometown of Norway’s most important playwright, Henrik Ibsen. To honor this, Andreas makes herring salad and a dessert made with …

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Hazelnut fish fingers

When I was a child, fish fingers was the first fish dish I started to like, even love. But I suspect they were factory made. Homemade ones are much better. These are made extra crunchy …

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Tandoori-flavored cod

with Potato and Ginger Croquettes and Baked Tomatoes

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Spicy sponge cake roll

Servings: 4 PREPARATION:   1 Preheat the oven to 175°C (350°F). 2 In a bowl, combine the eggs and the sugar and beat together until light and foamy. 3 In a separate bowl, combine the …

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Spicy poultry fricassee

Servings: 4 PREPARATION:   1 Place the chicken into a large pot and cover with water. Add the bay leaf and black pepper. Bring to the boil over a medium-high heat, then reduce the heat …

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