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RECIPES

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S 4 EPISODE 02
Andreas Viestad Baked Tomatoes: Solid Ketchup
If you want to make ketchup, you don't have to break any tomatoes. This is a way to get all of the delicious ketchup flavors inside the tomatoes!
Sides
S 7 EPISODE 03
Andreas Viestad Cured Cheese with Herbs
Curing your own cheese sounds like a bit of a challenge but with this simple recipe does not demand any special equipment - just time and a bit of luck.
Sides
S 7 EPISODE 03
Andreas Viestad Fresh Homemade Cream Cheese
This is a delicious cream cheese that anyone can make. May be flavored with fresh herbs, such as oregano, thyme or basil.
Sides
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S 13 EPISODE 06
Niklas Ekstedt Aioli of Roasted Garlic
Roast the garlic cloves in a frying pan until golden brown (using no oil or butter). Chop the garlic and mix with the rest of the ingredients before seasoning with salt and pepper.
Sides
S 2 EPISODE 01
Andreas Viestad Vanilla Scented Rutabaga
Vanilla Scented Mashed Rutabaga and Potato by Andreas Viestad.
Sides
S 5 EPISODE 05
Tina Nordström Pear and Horseradish Sauce
Cut the pear into small cubes. Mix all the ingredients in a bowl and season with salt and pepper.
Sides
S 5 EPISODE 05
Tina Nordström Fried Portobello Mushrooms with Thyme and Parmesan Cheese
Chop the mushrooms in two and coarsely chop the garlic. Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in the onion and fry for another couple of minutes. Pour over the balsamic vinegar and remove from heat. Sprinkle with the dill and parmesan cheese […]
Sides
S 2 EPISODE 05
Andreas Viestad Potato Gratin with Parsnip and Rutabaga
A luxurious potato dish, if there ever was one. Potato gratin is a good side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor. If you do not have the time for this slow cooking method, you can bake the gratin on a higher temperature -- say 350 degrees (175C) all the way - and use your fork to test for doneness.
Sides
S 5 EPISODE 13
Claus Meyer Potatoes Fried in Duck Fat, Rosemary and Garlic
Wash the potatoes and bake them in an oven at 180°C for about 45 minutes until they are tender. Remove the potatoes from the oven and cut them lengthwise. Give each potato a little cut at each end, pinch the peel so the potato slips out easily. Fry them crisp and golden on both sides […]
Sides
S 2 EPISODE 10
Andreas Viestad Cauliflower and Celeriac Gratin
This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin will need more time in the oven, up to 25 minutes, at a lower temperature, 350ºF (175ºC).
Sides
S 5 EPISODE 04
Claus Meyer Pickled Cranberries
Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars. Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids on the jars and let the cranberries soak up the liquid for a week before using.
Sides
S 5 EPISODE 02
Claus Meyer Patty Shells Filled With Asparagus, Peas and Oxheart Cabbage
Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the sauce boil 7-8 minutes. Combine the egg yolk and cream and whip it into the sauce, bringing it back to boil. Strain the sauce, […]
Sides