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RECIPES

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S Guest Chefs EPISODE 00
Guest Chef Fudgy Brownie with Coffee Frosting
The idea behind this brownie is that I wanted to make a fudgy brownie with LOTS of chocolate, frosted with even more chocolate, and coffee! I love the combination of coffee and chocolate so I knew this would be a success.
Baking
S 14 (US Season 8) 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 (US Season 8) EPISODE 06
Niklas Ekstedt Swedish Donuts – Munkar
Swedish Donuts, also called Munkar, made by Niklas. So yummy!
Baking
S 2 with Andreas Viestad EPISODE 07
Andreas Viestad Artisan Bread
On a table, mix the flour and salt with your hands and form it into a volcano shaped heap. Mix the water, beer and yeast. Mix the water mixture slowly into the flour mixture, pour slowly and work the water into the flour with your hands before adding more. Continue kneading slowly until you have […]
Baking
S 5 with Claus Meyer EPISODE 09
Claus Meyer Slow-Baked Rye Bread
Rye bread sourdough: Start a sour rye dough by mixing all the ingredients. Leave the dough at rest on the kitchen table for 24 hours. The first time you use it for baking it will be good enough. But if handled right the sourdough will get better and better with age. For best results use […]
Baking
S 2 with Andreas Viestad EPISODE 07
Andreas Viestad Bread on a Stick
Work the cheese into the dough. Wrap the dough around two or three sticks and grill over an open fire, or rather at one side of the fire so the bread is not in direct contact with the flames.
Baking
S 5 with Claus Meyer EPISODE 09
Claus Meyer Wheat Bread
The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them through and through without scorching the crust. Delicious baguettes can also be made with this recipe.
Baking
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 09
Andreas Viestad Sourdough Made with Apple Peel
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. In the recipe we use apples.
Baking
S EPISODE 0
Andreas Viestad Sourdough Bread
When baking with sourdough you need to remember that the bread is alive. Before you get to know the sourdough you have no way of knowing how long it needs to rise – you have to wait and see, and get to know it. If it takes too long, you can gradually add a little yeast. Then you won't have a sourdough-risen bread, but you will get that good taste. Use a baking stone or pizza stone if you have one.
Baking
S 11 (US season 5) EPISODE 09
Andreas Viestad Hamburger Buns
Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a long time.
Baking
S 13 (US Season 7) EPISODE 06
Andreas Viestad Scones with Red and Yellow Beets
Scones ware leavened by a chemical reaction between an alkaline and an acidic compound. When we visited the island of Helgøya, where limestone is predominant, we made our baking powder with the limestone. It is probably more convenient for most to use store-bought baking powder.
Baking