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    Kvikklunsj with apples and mascarpone cream

    Kvikklunsj is just about as Norwegian as you can get. All Norwegians have been bought up to eat Kvikklunsj after long skiing trips in the mountains at Easter. There are national versions of Kvikklunsj all …

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    Posted in Episodes, Recipes by chef, S10 E01 Packed to Go, Tina Nordstrom | Tagged , , | Comments Off on Kvikklunsj with apples and mascarpone cream
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    Anna potatoes

    PREPARATION:   1 Pre-heat the oven to 360 Fahrenheit (180 Celsius). 2 Grease the bottom of a fireproof dish with butter. Place the potatoes in layers, overlapping in a roofing tile pattern. Brush each layer …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off on Anna potatoes
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    Blackcurrant sauerkraut

    PREPARATION:   1 Place the cabbage in a pan with the caraway, salt and stock. Bring to the boil and allow to simmer for around 45-55 minutes, until the cabbage is tender. Add the blackcurrants …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Tagged , , | Comments Off on Blackcurrant sauerkraut
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    Roast leg of pork with sauerkraut and Anna potatoes

    Ham can either be used for party food or as sandwich filling, and the same ham could be used for both if you use what’s left over in your packed lunch during the rest of …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go, Uncategorized | Tagged , , | Comments Off on Roast leg of pork with sauerkraut and Anna potatoes
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    Wild garlic oil

    Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months. PREPARATION:   1 Coarsely chop the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Wild garlic oil
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    Wild herb salad with duck eggs and wild garlic oil

    Serves 2 PREPARATION:   1 Fry the duck eggs in butter and place them on a plate. Arrange the herbs around the eggs. Drizzle the wild garlic oil over the top and sprinkle with a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Wild herb salad with duck eggs and wild garlic oil
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    Rustic liver paté

    The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Rustic liver paté
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    Bread-in-a-pot

    Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf. PREPARATION:   1 Mix all the dry …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off on Bread-in-a-pot
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