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RECIPES

All Recipes By chef By type By season
All chefs Guest Chef Niklas Ekstedt Tina Nordström Sara La Fountain Claus Meyer Andreas Viestad
S 15 (US Season 9) EPISODE 06
Andreas Viestad Potato Paella with Fish and Mussels
If you do not have a paella pan, you can use a large frying pan.
Seafood
S 15 (US Season 9) EPISODE 06
Andreas Viestad Potato Soup with Fish and Mussels
This is a delicious potato soup with fish.
Seafood
S 15 (US Season 9) EPISODE 06
Andreas Viestad Persetorsk – Sugar and Salt-Cured Codfish
This is a traditional dish from Bergen, mostly served on festive occasions.
Seafood
S 15 (US Season 9) EPISODE 05
Andreas Viestad Potato Salad with Ramson Purée
Fresh new potatoes for a summer’s treat.
Sides
S 15 (US Season 9) EPISODE 05
Andreas Viestad Beef and Duck Hamburger
A hamburger is just pure meat, with a little salt and pepper added when cooked.
Burger
S 15 (US Season 9) EPISODE 05
Andreas Viestad Ramson Purée
Ramson purée will make the summer last longer.
Dressing and seasoning
S 15 (US Season 9) EPISODE 05
Andreas Viestad Smoked Pork Neck in rhubarb leaves
Wrap the pork neck in a rhubarb leaf. The leaf protects the surface of the meat and prevents the liquid in the meat to evaporate and get dry.
Meat
S 15 (US Season 9) EPISODE 05
Andreas Viestad Cardamom Ice Cream
This is a very good recipe for a warm summer’s day.  
Dessert
S 15 (US Season 9) EPISODE 04
Andreas Viestad Baked Root Vegetable Salad
The best is if you use different colored beets and other root vegetables. Here served with trout baked in the oven.
Sides
S 15 (US Season 9) EPISODE 04
Andreas Viestad Boiled Ham
Making your own sandwich ham is simple, but it takes time.
Meat
S 15 (US Season 9) EPISODE 04
Andreas Viestad Open Face Sandwich with Hot Smoked Trout
Smoked fish is often served on open face sandwiches. If you cannot find trout, you can also use mackerel, herring, kippers or salmon.
Sandwich
S 15 (US Season 9) EPISODE 03
Andreas Viestad Rack of Lamb with Mashed Potatoes, Baked Beets and Kale and Sour Cream Coleslaw
My favorite rack of lamb is first seared in a pan, and then finished off in an oven that's not too hot.
Meat