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RECIPES

All Recipes By chef By type By season
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 8 (US season 2) EPISODE 07
Andreas Viestad Bread Pudding with Wild Raspberries and Mountain Berries
Delicious, and an excellent way of using leftover food!
Dessert
S 8 (US season 2) EPISODE 08
Andreas Viestad Aioli of Roasted Garlic
Roasting the garlic before making the aioli makes it seem all fresh and new. Also, this version of aioli broadens the range of dishes you can serve it with. For instance, it will go very well with fried meat or crayfish.
Sides
S 8 (US season 2) EPISODE 07
Andreas Viestad Berry Soup with Sour Cream
Dilute the juice so that it is not too sweet. Place the raspberry and cranberry juice in a blender with the frozen strawberries. Blend until smooth. Add redcurrants, wild raspberries, blueberries and cranberries. Top up the soup with a spoon of sour cream and a few cloudberries. Serve, close your eyes and think of summer […]
Soup
S 8 (US season 2) EPISODE 08
Andreas Viestad Fried Fillet of Pike with Crayfish Sauce and Two Types of Mashed Potato
Using pike just for making pike cutlets is a prejudice that I would like to overcome. It is our best fresh water fish! On the programme I made two different types of mashed potato, something that one rarely does at home.
Seafood
S 8 (US season 2) EPISODE 08
Andreas Viestad Potato Bread with Mustard and Entrecôte Steak
We built our own little baking oven using stones and we baked our bread on this. It was a mixture of pinnebrød (stick bread) and stone-baked bread. Delicious food for walkers, which can easily be made indoors and served with either entrecôte steak or other types of meat.   This recipe is suitable for baking outdoors over an open fire, but it can also be prepared at home in your oven.
Baking
S 8 (US season 2) EPISODE 08
Andreas Viestad Cabbage Roulades with Freshwater Crayfish, Potatoes and Caraway
Cabbage roulades come from Turkey (as stuffed vine leaves) and this version, containing lots of delicious ingredients from Toten, has arrived in Norway via Sweden.
Seafood
S 8 (US season 2) EPISODE 08
Andreas Viestad Boiled Freshwater Crayfish
Having a crayfish party is expensive, but delicious. You need to calculate for at least 1 kilo of crayfish per person. I usually serve it as a starter.
Seafood
S 8 (US season 2) EPISODE 11
Andreas Viestad Plum Tapenade
I make this mixture using Norwegian olives. Are there such things? Yes, if you pickle unripe plums they will be like olives. You can also use green olives, but then they wouldn't be Norwegian olives.
Sides
S 8 (US season 2) EPISODE 11
Andreas Viestad Raspberry Drink with a Taste of Smoke and Carbonated Blueberries
Place the blueberries in a cream siphon and add two CO2 cartridges. Leave to stand for 20 minutes. This allows the blueberries to be filled with filled with carbonic acid. Fill a shaker with ice and add all the ingredients. Shake well and pour into a cocktail glass. Add the carbonated blueberries to each drink.
Cold drink
S 8 (US season 2) EPISODE 11
Andreas Viestad Oven-Baked and Cold-Smoked Chicken with Onions
Smoking is a great way of preparing chicken and you can either build your own smoking oven (like I have) or you can just sprinkle a few wood chips on a charcoal grill and put the lid on. I also have a small hand-held food smoker called Smoking Gun which is not very expensive and is extremely useful!
Chicken and other poultry
S 8 (US season 2) EPISODE 11
Andreas Viestad Stargazy Pie
The sprats peep out of the pie, even in this Norwegian version of the world's most famous sardine pie.
Dinner Pie
S 8 (US season 2) EPISODE 11
Andreas Viestad Marinated Sprats
White, marinated fish which is slightly acidic is often served in Spain and Portugal. This Norwegian version is just as good. Frozen sprats can often be purchased and they are just as tasty as fresh ones.
Seafood