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S 14 EPISODE 05
Niklas Ekstedt Swedish Breakfast Sandwich
There are endless variations to a delicious Swedish breakfast sandwich! A traditional version is, however, rye bread topped with egg, anchovies, and radish.
Sandwich
S 14 EPISODE 05
Niklas Ekstedt Rye Sourdough bread
Sourdough starter Day 1: Combine 7 oz water, 5 oz flour and 2 tbsp honey and whisk to a smooth paste. Cover with a tight lid or cling film and store in room temperature for two days Two days later: Ad 3½ oz water and 3 oz flour and whisk to a smooth paste. Cover […]
Sandwich
S 12 EPISODE 02
Andreas Viestad Shrimp Sandwich
Open-face sandwiches are an important part of the Norwegian cuisine and hospitality, and of all the different sandwiches, the shrimp sandwich has always been viewed as the very finest - a sandwich you serve at weddings, christenings, and funerals. Norwegian shrimp are wonderfully sweet and salty at the same time, quite different from the farmed varieties. Look for MSG certified shrimp from Norway or Greenland.
Sandwich
S 4 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 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 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 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 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 3 EPISODE 05
Tina Nordström Mushroom Sandwich with Apple
Scrub the chanterelles thoroughly until they are completely clean. Fry the mushrooms with the rosemary, onion and a little butter. Core the apple and slice it. Mix the apple slices, lemon zest and Swedish Cheese (or other soft cheese). Season with salt and pepper. Divide the mushroom mixture evenly between the toasts. Serve with cold […]
Sandwich
S 3 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 6 EPISODE 12
Sara La Fountain French Lunch Bread
First frizzle olive oil on top of the bread slice, then add 1/2 bunch of ruccola. Next add salami slices and then crumble the Roquefort cheese. Garnish the bread with fresh fig slices. Finally make the sauce for the bread: mix in a bowl honey, cinnamon, cognac and pecan nuts. At the end drizzle the […]
Sandwich
S 6 EPISODE 05
Sara La Fountain Shrimp Sandwiches
For the Sandwiches: Thinly slice the cucumber and the radish with a cheese or vegetable slicer. Mix in the lemon zest and the oil, then season with salt and pepper. For the Dill Mustard Mayonnaise: Whip the egg yolks with the coarse mustard, then carefully add the oil. Season with lemon juice, salt and pepper
Sandwich