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RECIPES

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All types Baking Breakfast Burger Chicken and other poultry Cold drink Dessert Dinner Pie Dressing and seasoning Eggs Freshwater Fish Game Hot drink Meat Other Porridge Salad Sandwich Seafood Sides Soup Starters Stew
S 15 (US Season 9) EPISODE 10
Ida Gran-Jansen Brown Crab Rolls
This is an American classic with a Norwegian twist.
Sandwich
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 14 (US Season 8) EPISODE 05
Niklas Ekstedt Swedish Breakfast Sandwich
A traditional and delicious Swedish breakfast sandwich is rye bread topped with egg, anchovies, and radish.
Sandwich
S 14 (US Season 8) EPISODE 05
Niklas Ekstedt Rye Sourdough Bread
Instead of normal yeast, this is how to make a sourdough starter, with a sourdough recipe.
Sandwich
S 14 (US Season 8) EPISODE 01
Niklas Ekstedt Cracker Bread with Trout Roe and Dried Meat
Recipe includes how to make your own cracker bread.
Baking
S 12 (US Season 6) EPISODE 02
Andreas Viestad Shrimp Sandwich
Open-face sandwiches are an important part of the Norwegian cuisine and hospitality.
Sandwich
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Open Face Sandwich with Matured Goat Cheese and Norwegian-Style Pesto
In Norway, a slice of bread is a blank canvas. The problem is that people tend to forget how many colors you can actually combine -“ with a delicious result.
Sandwich
S 2 with Andreas Viestad EPISODE 09
Andreas Viestad Grilled Cheese Sandwich
Although we have many wonderful ingredients and rich culinary traditions, no Scandinavian food is more ubiquitous than the open-faced sandwich with cheese that is eaten for breakfast and lunch and often brought along as a snack when we are out skiing or hiking in the woods.
Sandwich
S 2 with Andreas Viestad EPISODE 04
Andreas Viestad Chanterelle Sandwich with Rye Bread and Maple Syrup
As a child I loved to collect the sap from maple trees. The sap was nice and sweet, although I must admit that I now find it rather nauseating. Still, the memory of my sap-drinking childhood inspired this dish, made with maple syrup and mushrooms from my farm in southern Norway. Makes 2 sandwiches, or 4 starters.
Sandwich
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Open Face Sandwich with Air-Cured Ham, Fudge Goat Cheese and Lingonberry Butter
The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency. The lingonberry butter: Fold […]
Sandwich
S 5 with Claus Meyer EPISODE 02
Claus Meyer Shrimp Sandwiches with Mayonnaise and Dill
Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. Beat in the oil, pouring it in a thin trickle – this is essential, take it slow and easy to keep the mayonnaise from separating. Season the shrimp with a little salt and pepper and if […]
Sandwich
S 5 with Claus Meyer EPISODE 09
Claus Meyer Veal Liver Paté with Pickled Beets
A Danish classic - fresh-baked liver paté. It is perfect for a snack sandwich with pickled beetroot.
Meat