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New Scandinavian Cooking
Packed to Go
Season 4
Episode 401
A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver paté and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo’s best restaurants ,shares advice on making the most of Norway’s wild herbs.
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26:40
Andreas investigates historical food from two of Norway’s former capitals.
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26:40
Andreas cooks several recipes using chocolate, a favorite of Norwegians.
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26:40
Andreas combines salted and smoked lamb with three different, fresh-tasting dips.
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26:40
Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal.
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26:40
Andreas visits Nes in Eastern Norway, the grain belt of the country.
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26:40
Andreas visits hot spots around Iceland, even grilling inside of a volcano.
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26:40
Andreas channels the Vikings as he travels west to Iceland.
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26:40
Visit Andreas at his farm in Southern Norway for Sunday roast with oxtail sauce.
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26:40
Andreas cooks using the Norwegian delicacy known as brown cheese.
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26:21
Andreas visits the fishing capital of Bergen, the wettest city in Norway.
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26:21
Andreas visits the wind-blown peninsula of Stad, where boats set sail to catch haddock.
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26:21
Andreas examines how fire changed the way people cook.