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S 15 (US Season 9) EPISODE 05
Andreas Viestad Potato Salad with Ramson Purée
Fresh new potatoes for a summer’s treat.
S 15 (US Season 9) EPISODE 04
Andreas Viestad Baked Root Vegetable Salad
The best is if you use different colored beets and other root vegetables. Here served with trout baked in the oven.
S 15 (US Season 9) EPISODE 03
Andreas Viestad Salad with Lettuce Dressing
How to make a real salady flavored salad.  
S 15 (US Season 9) EPISODE 02
Andreas Viestad Sweet and Sour Vegetable Chips
When it comes straight out of the oven or the dehydrator, it's really nice and crunchy, and you can eat it like chips.
S 4 with Andreas Viestad 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!
S 7 (US season 1) 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.
S 7 (US season 1) 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.
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.
S 2 with Andreas Viestad EPISODE 01
Andreas Viestad Vanilla Scented Rutabaga
Vanilla Scented Mashed Rutabaga and Potato by Andreas Viestad.
S 5 with Claus Meyer 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.
S 5 with Claus Meyer 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 […]
S 2 with Andreas Viestad 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.