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SEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best Foreign NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignSEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.ANDREAS - NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignTINA - NSC
Tina’s warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars. Her 2001 television series “Mat med Tina Nordström” (Food with Tina Nordström) broke new ground for cooking shows in Sweden. More than 17 % of the Swedish population watched the first season.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20 Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20. Pancakes. Read More. Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20 Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20. Raspberry Whip with Cream Puffs and Raspberry Frosting. Read More. HOT CHOCOLATE WITH SAFFRON CREAM INGREDIENTS: 1 quart (1 liter) milk ½ lb. (225 g) chocolate 1 ½ cup (3 dl) cream ¼ g saffron PREPARATION: Melt the chocolate in a pan with the milk. Carefully bring to the boil while stirring. Take care to ensure that neither the milk nor the chocolate burns. Whisk thecream and saf
FESTIVAL SLIDERS WITH BACON MARMALADE INGREDIENTS: Number of servings Servings: 10 Burgers 1 ½ lbs. (700 g) ground beef ¼ lb. (100 g) pork fat, finely chopped 2-3 tbs. strong mustard 1 tbs. horseradish Salt and pepper Bacon marmalade ½ Ib. (100 g) bacon, finely chopped 2 red onions, thinly sliced 3 tbs. applesauce 2
S 14 - EPISODE 8
Burning Sweet Desire . There is a distinct word in Swedish for having something sweet together with a cup of coffee, namely fika. In today’s episode, Niklas makes sweet buns at his restaurant in the middle of Stockholm and enjoys them with a cup of coffee, before he travels to South America to investigate the coffee and food traditions from these faraway places. SWEDISH BREAKFAST SANDWICH Here is how chef Niklas Ekstedts recommend boiling the perfect egg: Add eggs in boiling water and cook for 6-7 minutes. Cool down in iced water. Spread some butter on the bread. Peel the eggs. Top bread with sliced eggs, anchovies, and radish. Check out the list of ingredients for another classic variation of the Swedish breakfast sandwich. SHOCKING PINK POTATO AND HERRING SALAD INGREDIENTS: Number of servings Serves 4 Main 2 shallots, chopped ½ lb. (225 g) or 2 filets cured herring, cut into 1-inch dice 2 lbs. (900 g) russet potatoes, unpeeled, newly boiled ½ cup (a little more than 1 dl) mayonnaise ½ cup (a little more than 1 dl) crème Fraiche2-3 tbs. chive
SOURDOUGH MADE WITH APPLE PEEL Peel the apples and put the peelings in a sterile glass with the flour and the sugar. Add the water and put on a loose-fitting lid on the dough, needs to breathe. Leave it at room temperature for 4-6 days until it starts to bubble and froth. It is important that the sourdough develops in a draft-free room. The sourdough keeps for aweek in the
NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best Foreign NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignSEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.ANDREAS - NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignTINA - NSC
Tina’s warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars. Her 2001 television series “Mat med Tina Nordström” (Food with Tina Nordström) broke new ground for cooking shows in Sweden. More than 17 % of the Swedish population watched the first season.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20 Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20. Pancakes. Read More. Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20 Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20. Raspberry Whip with Cream Puffs and Raspberry Frosting. Read More. HOT CHOCOLATE WITH SAFFRON CREAM INGREDIENTS: 1 quart (1 liter) milk ½ lb. (225 g) chocolate 1 ½ cup (3 dl) cream ¼ g saffron PREPARATION: Melt the chocolate in a pan with the milk. Carefully bring to the boil while stirring. Take care to ensure that neither the milk nor the chocolate burns. Whisk thecream and saf
FESTIVAL SLIDERS WITH BACON MARMALADE INGREDIENTS: Number of servings Servings: 10 Burgers 1 ½ lbs. (700 g) ground beef ¼ lb. (100 g) pork fat, finely chopped 2-3 tbs. strong mustard 1 tbs. horseradish Salt and pepper Bacon marmalade ½ Ib. (100 g) bacon, finely chopped 2 red onions, thinly sliced 3 tbs. applesauce 2
S 14 - EPISODE 8
Burning Sweet Desire . There is a distinct word in Swedish for having something sweet together with a cup of coffee, namely fika. In today’s episode, Niklas makes sweet buns at his restaurant in the middle of Stockholm and enjoys them with a cup of coffee, before he travels to South America to investigate the coffee and food traditions from these faraway places. SWEDISH BREAKFAST SANDWICH Here is how chef Niklas Ekstedts recommend boiling the perfect egg: Add eggs in boiling water and cook for 6-7 minutes. Cool down in iced water. Spread some butter on the bread. Peel the eggs. Top bread with sliced eggs, anchovies, and radish. Check out the list of ingredients for another classic variation of the Swedish breakfast sandwich. SHOCKING PINK POTATO AND HERRING SALAD INGREDIENTS: Number of servings Serves 4 Main 2 shallots, chopped ½ lb. (225 g) or 2 filets cured herring, cut into 1-inch dice 2 lbs. (900 g) russet potatoes, unpeeled, newly boiled ½ cup (a little more than 1 dl) mayonnaise ½ cup (a little more than 1 dl) crème Fraiche2-3 tbs. chive
SOURDOUGH MADE WITH APPLE PEEL Peel the apples and put the peelings in a sterile glass with the flour and the sugar. Add the water and put on a loose-fitting lid on the dough, needs to breathe. Leave it at room temperature for 4-6 days until it starts to bubble and froth. It is important that the sourdough develops in a draft-free room. The sourdough keeps for aweek in the
NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best Foreign NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignSEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.ANDREAS - NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignTINA - NSC
Tina’s warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars. Her 2001 television series “Mat med Tina Nordström” (Food with Tina Nordström) broke new ground for cooking shows in Sweden. More than 17 % of the Swedish population watched the first season.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20 Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20. Pancakes. Read More. Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20 Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20. Raspberry Whip with Cream Puffs and Raspberry Frosting. Read More. HOT CHOCOLATE WITH SAFFRON CREAM INGREDIENTS: 1 quart (1 liter) milk ½ lb. (225 g) chocolate 1 ½ cup (3 dl) cream ¼ g saffron PREPARATION: Melt the chocolate in a pan with the milk. Carefully bring to the boil while stirring. Take care to ensure that neither the milk nor the chocolate burns. Whisk thecream and saf
FESTIVAL SLIDERS WITH BACON MARMALADE INGREDIENTS: Number of servings Servings: 10 Burgers 1 ½ lbs. (700 g) ground beef ¼ lb. (100 g) pork fat, finely chopped 2-3 tbs. strong mustard 1 tbs. horseradish Salt and pepper Bacon marmalade ½ Ib. (100 g) bacon, finely chopped 2 red onions, thinly sliced 3 tbs. applesauce 2
S 14 - EPISODE 8
Burning Sweet Desire . There is a distinct word in Swedish for having something sweet together with a cup of coffee, namely fika. In today’s episode, Niklas makes sweet buns at his restaurant in the middle of Stockholm and enjoys them with a cup of coffee, before he travels to South America to investigate the coffee and food traditions from these faraway places. SWEDISH BREAKFAST SANDWICH Here is how chef Niklas Ekstedts recommend boiling the perfect egg: Add eggs in boiling water and cook for 6-7 minutes. Cool down in iced water. Spread some butter on the bread. Peel the eggs. Top bread with sliced eggs, anchovies, and radish. Check out the list of ingredients for another classic variation of the Swedish breakfast sandwich. SHOCKING PINK POTATO AND HERRING SALAD INGREDIENTS: Number of servings Serves 4 Main 2 shallots, chopped ½ lb. (225 g) or 2 filets cured herring, cut into 1-inch dice 2 lbs. (900 g) russet potatoes, unpeeled, newly boiled ½ cup (a little more than 1 dl) mayonnaise ½ cup (a little more than 1 dl) crème Fraiche2-3 tbs. chive
SOURDOUGH MADE WITH APPLE PEEL Peel the apples and put the peelings in a sterile glass with the flour and the sugar. Add the water and put on a loose-fitting lid on the dough, needs to breathe. Leave it at room temperature for 4-6 days until it starts to bubble and froth. It is important that the sourdough develops in a draft-free room. The sourdough keeps for aweek in the
NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20 Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20. Pancakes. Read More. Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20 Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20. Raspberry Whip with Cream Puffs and Raspberry Frosting. Read More.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20 Claus Meyer, S05, E05, Pancakes Lisa Lauritzen 9/22/20. Pancakes. Read More. Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20 Claus Meyer, S05, E06, Dessert Lisa Lauritzen 9/22/20. Raspberry Whip with Cream Puffs and Raspberry Frosting. Read More.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S06, E04, Roe Lisa Lauritzen 9/22/20 Claus Meyer, S06, E04, Roe Lisa Lauritzen 9/22/20. Lumpsucker Roe with Herbs and Skyr. Read More. Tina Nordström, S11 (US S05), E02, Starter Lisa Lauritzen 7/29/20 Tina Nordström, S11 (US S05), E02, Starter Lisa Lauritzen 7/29/20. Lightly Cured Fjord Salmon and Scallops withANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best ForeignTINA - NSC
Tina’s warm smile, outgoing personality, and outstanding cooking skills have made her one of Scandinavia’s most celebrated TV stars. Her 2001 television series “Mat med Tina Nordström” (Food with Tina Nordström) broke new ground for cooking shows in Sweden. More than 17 % of the Swedish population watched the first season.S 10 - EPISODE 3
Mighty Volcanic Oven. Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout. Grilled fillet of lamb with burnt leeks and pickled angelica. Salt-baked trout with angelica andrhubarb.
HOT CHOCOLATE WITH SAFFRON CREAM INGREDIENTS: 1 quart (1 liter) milk ½ lb. (225 g) chocolate 1 ½ cup (3 dl) cream ¼ g saffron PREPARATION: Melt the chocolate in a pan with the milk. Carefully bring to the boil while stirring. Take care to ensure that neither the milk nor the chocolate burns. Whisk thecream and saf
PORK KNUCKLES WITH PEAS Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil. Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil. Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start toS 14 - EPISODE 8
Burning Sweet Desire . There is a distinct word in Swedish for having something sweet together with a cup of coffee, namely fika. In today’s episode, Niklas makes sweet buns at his restaurant in the middle of Stockholm and enjoys them with a cup of coffee, before he travels to South America to investigate the coffee and food traditions from these faraway places.HOMEMADE KETCHUP
INGREDIENTS: Number of servings Produces just over 2 pints of ketchup. List of ingredients 2.2 lbs. small tomatoes 2 onions, cut into quarters 4 cloves of garlic 2-3 bay leaves 1-2 tsp. brown sugar a pinch of cinnamon 2-3 whole cloves ½ tsp. whole coriander seeds ½tsp. caraway
NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceSEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
S 10 - EPISODE 3
Mighty Volcanic Oven. Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout. Grilled fillet of lamb with burnt leeks and pickled angelica. Salt-baked trout with angelica andrhubarb.
PORK KNUCKLES WITH PEAS Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil. Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil. Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to MEDIEVAL SAFFRON AND CINNAMON CHICKEN WITH BARLEY In a large bowl, combine, the cinnamon, the salt, half the oil, the flour, the saffron and the saffron water, and stir. Add the chicken and toss together until the chicken is coated. In a large pan, heat the rest of the oil over a medium heat. Add the chicken and fry until golden brown. In a large pot, combine the barley, the bay leaves, the NSCRECIPESCONTACT USBY CHEFBRUSLETTO HUNTER PREMIUM CHEF KNIFEBYSEASONABOUT
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceBY CATEGORY
NEW SCANDINAVIAN COOKING. Rosenholmveien 25. 1414 Trollåsen NORWAY Mail to: post@newscancook.com. Made with SquarespaceSEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BY CHEF — NSC
Renowned in Nordic countries for his long-running Swedish food and travel TV series Niklas Mat, Eskstedt put Stockholm’s exploding food scene on the world map.Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago.SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.BLOG 2 — NSC
Blog 2 — NSC. Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20 Claus Meyer, S05, E12, Snow Crab Lisa Lauritzen 10/13/20. Snow Crab Compote with Potatoes. Read More. Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20 Claus Meyer, S05, E04, Fish Cakes Lisa Lauritzen 10/13/20. Fish Cakes with a Quick Remoulade and RyeBread. Read
S 10 - EPISODE 3
Mighty Volcanic Oven. Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout. Grilled fillet of lamb with burnt leeks and pickled angelica. Salt-baked trout with angelica andrhubarb.
PORK KNUCKLES WITH PEAS Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil. Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil. Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to MEDIEVAL SAFFRON AND CINNAMON CHICKEN WITH BARLEY In a large bowl, combine, the cinnamon, the salt, half the oil, the flour, the saffron and the saffron water, and stir. Add the chicken and toss together until the chicken is coated. In a large pan, heat the rest of the oil over a medium heat. Add the chicken and fry until golden brown. In a large pot, combine the barley, the bay leaves, theBY SEASON — NSC
By season. Season 15 (US season 9) Season 14 (US season 8) Season 13 (US season 7) Season 12 (US season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9SEASON 10 - NSC
Season 10 (US season 4) Episode 1. A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. Episode 2.SEASON 13 - NSC
Season 13 (US season 7) Episode 1. In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs.SEASON 9 - NSC
Season 9 (US season 3) Episode 1. Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potatogratin.
BLOG 2 — NSC
Bread on a Stick, Served with Spicy Sausage and Tartar Sauce. Read More. Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20 Niklas Ekstedt, S14 (US S08), E01, Cracker bread Lisa Lauritzen 6/5/20. Cracker Bread with Trout Roe and Dried Meat.ANDREAS — NSC
An Established Food Writer As a culinary expert, Andreas has written about food as a journalist for leading Norwegian newspapers and radio stations. In 2003, he published his first English language cookbook titled “Kitchen of Light: New Scandinavian Cooking”. In 2007, the prestigious World Gourmand Awards honored Viestad for “Best Foreign SWEDISH BREAKFAST SANDWICH Here is how chef Niklas Ekstedts recommend boiling the perfect egg: Add eggs in boiling water and cook for 6-7 minutes. Cool down in iced water. Spread some butter on the bread. Peel the eggs. Top bread with sliced eggs, anchovies, and radish. Check out the list of ingredients for another classic variation of the Swedish breakfast sandwich.GRAVLAX — NSC
PREPARATION: Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish SHOCKING PINK POTATO AND HERRING SALAD INGREDIENTS: Number of servings Serves 4 Main 2 shallots, chopped ½ lb. (225 g) or 2 filets cured herring, cut into 1-inch dice 2 lbs. (900 g) russet potatoes, unpeeled, newly boiled ½ cup (a little more than 1 dl) mayonnaise ½ cup (a little more than 1 dl) crème Fraiche2-3 tbs. chive
NORWEGIAN MEATBALLS IN GRAVY INGREDIENTS: List of ingredients 1 ½ pounds/ 750 grams minced beef (14% fat) ½ pound/250 grams minced pork 1-2 egg ½ onion, finely chopped 1 teaspoon allspice ½ teaspoon powdered ginger 1 teaspoon finely ground black pepper 2 teaspoons salt 3No results found.
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RECIPES FROM THE SHOWANDREAS' JAVA
A sweet cinnamon coffee drink by Andreas Viestad that will keep you warm during these cold winter days!BREAD-IN-A-POT
Baking bread in a pre-heated casserole dish produces a sort of baker'soven effect.
CINNAMON AND CARDAMOM BUNS What can possibly be more Swedish than a homemade cinnamon-cardamom bun and a warm cup of coffee?All Recipes
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