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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 14 EPISODE 00
Guest Chef Venison Pot with Vegetables and Chunky Potato Mash
This recipe is made by the Norwegian chef and food blogger Ida Marie Aamot Storbakken. In her cooking, Ida Marie focuses on quality, homemade food with traditional ingredients like fish, meat, and poultry. Her recipes range from hot to cold, from breakfast to dinner, and from sweet to sour. She has even dedicated a whole category to the […]
Meat
S 14 EPISODE 00
Guest Chef Thanksgiving Apple Pie with Cinnamon Crumble
This recipe is in Danish called "Æbletærte", or simply "apple pie", and it makes the perfect Thanksgiving dessert.
Dessert
S 14 EPISODE 00
Guest Chef Norwegian Meaty Vegetable Soup
Norwegian Meaty Vegetable Soup with sausages, meat, and thyme.
Soup
S 14 EPISODE 06
Niklas Ekstedt Cinnamon and cardamom buns
What can possibly be more Swedish than a homemade cinnamon-cardamom bun and a warm cup of coffee?
Baking
S 14 EPISODE 00
Guest Chef Homemade Iced Coffee
Homemade Iced Coffee by our guest chef Ida Gran-Jansen.
Cold drink
S 14 EPISODE 00
Guest Chef Coffee Mousse Chocolate Cake
Coffee Mousse Chocolate Cake by our guest chef Ida Gran-Jansen.
Dessert
S 14 EPISODE 05
Guest Chef Affogato
Ice cream always tastes great – regardless of the weather! Ice cream and coffee always make the perfect match, and directly mixing the two inevitably produces an irresistible drink – or dessert – depending on who you ask. Like many other great culinary creations, the Affogato originally comes from Italy. Somewhat dramatically, Affogato means “drowned”; […]
Cold drink
S 14 EPISODE 08
Niklas Ekstedt Sea Urchin Tacos with Mahogany Clams
Slice thin pieces of salmon into sashimi. Open the sea urchins using a thick knife to break the shell and use scissors all around the urchin’s mouth to open. Pour out the water and guts. Rinse the urchin roe in ice water. Open the mahogany clams. The big muscle is on the bottom right. Use […]
Seafood
S 14 EPISODE 08
Niklas Ekstedt Salmon Tartar and Woodfire Seared Scallops
Fire up your grill! Idealy use salmon meat scraped from the bones and collar. Chop it nicely to make sure there are no chunks left. Finely chop the schallots, mix half of it with the salmon tartar in a separate bowl, mix mustard, vinegar and soy sauce, then add the salmon. Rest in the fridge […]
Seafood
S 14 EPISODE 08
Niklas Ekstedt Hay-flamed Salmon and Cured Salmon with White Bean Hot Pot
To make cured salmon, put sea salt and add half of the hay in a cooking tray and set fire to it with a torch. Make sure all the hay is burnt before mixing the ashes with the salt and cover the back loin with it. Drizzle vodka and top and let rest in the […]
Seafood
S 14 EPISODE 07
Niklas Ekstedt Juniper Smoked Perch and Creamed Chanterelles
Slice half of the lemon in 3-4 thin pieces. Rub the fish with salt and stuff it with lemon slices. Place the soaked branch of juniper on top of the glow. Place the fish on top of the smoky juniper and let smoke for about 5-8 minutes on each side (add more juniper if needed – […]
Seafood
S 14 EPISODE 07
Niklas Ekstedt Green Vegetable Juice
If you want to make a juice there are really no rules to what you can and can’t mix. Try out what’s in your fridge and find your favorite. Just make sure you have a good machine that makes the most of your fruit and veg. Rinse all vegetables in cold water. Run through a […]
Cold drink