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RECIPES

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All seasons Season 15 (US Season 9) Season 14 (US Season 8) Season 13 (US Season 7) Season 12 (US Season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9 (US season 3) Season 8 (US season 2) Season 7 (US season 1) Season 6 (Perfect Day with all chefs) Season 5 with Claus Meyer Season 4 with Andreas Viestad Season 3 with Tina Nordström Season 2 with Andreas Viestad Season 1 with Andreas Viestad Season Guest Chefs
S 3 with Tina Nordström EPISODE 11
Tina Nordström Nougat with Almonds and Hazelnuts
One of the easiest candy recipes there is, wrap it in waxed paper, and tie a nice ribbon around it. It’s an easy-to-make great gift!
Dessert
S 3 with Tina Nordström EPISODE 13
Tina Nordström Cheese Quiche with New Potatoes
Preheat oven to 350ºF (180ºC). Mix all the ingredients for the pie crust and put aside. Slice the potatoes into thin slices. Mix the parsley, cheese, eggs and the cream in a bowl. Whisk until evenly mixed. Season with salt and pepper. Roll out the dough and place in a pie shell. Make sure that […]
Dinner Pie
S 3 with Tina Nordström EPISODE 13
Tina Nordström Fried Portobello Mushrooms with Thyme and Parmesan Cheese
This is a very nice side dish, when having a crayfish party in late summer.
Sides
S 3 with Tina Nordström EPISODE 11
Tina Nordström Christmas Ham
Mix the egg yolk and mustard in a bowl, and spread the mixture evenly over the ham. Sprinkle with the bread crumbs and crushed gingersnaps. Bake the ham in the oven at 475 Fahrenheit (250 Celsius), or make it golden brown with a kitchen blowtorch. (The breadcrumbs should become golden brown.) If you use the […]
Meat
S 3 with Tina Nordström EPISODE 11
Tina Nordström Apple Drink with Absolut Vanilla
This vanilla and apple drink makes a great welcome drink - serve it right away!
Cold drink
S 3 with Tina Nordström EPISODE 10
Tina Nordström White Wine Strawberries with Whipped Crème Fraîche
Tip! What makes it possible to whip the Crème Fraîche is its fat content, so don't use Crème Fraîche light if you want to achieve the right consistency. On the other hand, it'€™s possible to serve the strawberries with a dab of unwhipped Crème Fraîche.
Dessert
S 3 with Tina Nordström EPISODE 10
Tina Nordström Oysters with Anchovies, Cucumber and Dill
Place the oysters on a dish of crushed ice. Scatter the cucumber and dill over the oysters. Finish it off with a teaspoon of anchovy juice.
Seafood
S 3 with Tina Nordström EPISODE 10
Tina Nordström Open-Faced Fried Mackerel Sandwich
Season the fish with salt and pepper. Grill the mackerel in butter and oil for about 5 to 7 minutes on each side. Put it in a plate and brush with the hickory sauce. Sauce: Mix all the ingredients for the sauce and season with salt and pepper. The Avocado: Slice the avocado into pieces […]
Sandwich
S 3 with Tina Nordström EPISODE 10
Tina Nordström Norwegian Lobster with Vanilla and Mango
Tip: If the Norwegian lobsters are too fresh, they may be difficult to peel. If so, dip them for about 1 minute in boiling water. This way the shell will come off more easily. This cooking technique is called blanching.
Seafood
S 3 with Tina Nordström EPISODE 10
Tina Nordström Fried Lobster with Gremolata
The key to cooking a whole lobster is that the tails and claws have different cooking times. I recommend cutting the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.
Seafood
S 3 with Tina Nordström EPISODE 09
Tina Nordström Wild Boar Stew with Anis and Cinnamon-candied Root Vegetables
What is really nice about this dish is that all the vitamins and minerals stay in the pot. And I guarantee that it makes fantastic bullion! Personally, I think that potatoes are not necessary since the stew already contains the root vegetables. It can sometimes become a habit to serve potatoes with everything. As for me, I wouldn't do it, especially not in this case.
Stew
S 3 with Tina Nordström EPISODE 09
Tina Nordström Bread on a Stick, Served with Spicy Sausage and Tartar Sauce
This dough is often called “scout bread” because it can be baked on a bonfire. You mix the dry ingredients at home, put it in a plastic bag and bring it with you on your trek in the wilderness. When it’s time for baking, you just add water, milk or buttermilk and butter. Work it through the dough, wind it around a stick and bake it over an open fire. Pretty cool! I did it many times myself during my scouting days. This recipe includes the “hotdogs”.
Meat