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    Trailer Season 10

    Trailer Season 10

    April 16th, 2013

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    Marzipan with spices

    Marzipan with spices

    April 16th, 2013

    Almonds were a favorite food in medieval times. At that time, it was only the food of the privileged few. Today it is one of Norway’s favorite sweets, especially popular around... Read more

    Cabbage braised in Pinot des Charentes

    Cabbage braised in Pinot des Charentes

    April 16th, 2013

    PREPARATION: 1 Boil the buckwheat in vegetable stock. 2 Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper... Read more

    Hot apple grog with blackcurrant, honey and cinnamon

    Hot apple grog with blackcurrant, honey and cinnamon

    April 16th, 2013

    When the wind is howling outside, it's great to have a nice hot drink warm you up. During the Middle Ages, cider was a common drink up here in the cold lands of the north. Peop... Read more

    Slowly roasted suckling pig with Madeira and fruit

    Slowly roasted suckling pig with Madeira and fruit

    April 16th, 2013

    A long table burgeoning with fruit, wine and a suckling pig with an apple in its mouth is the typical picture that springs to mind when you think about the Middle Ages. Nothing... Read more

    Chicken with saffron and cinnamon

    Chicken with saffron and cinnamon

    April 16th, 2013

    In Medieval times, most Norwegians had a pretty basic diet. When they didn’t eat porridge, they had fish. And if they had neither, they had nothing. However, the upper classes ... Read more

    Crème fraiche ice cream

    Crème fraiche ice cream

    April 16th, 2013

    PREPARATION: 1 Churn the crème fraiche and the milk in an ice machine for 10 minutes. Ingredients 1 ½ cup (3 dl) crème fraiche 1 cup (2.5 dl) milk ... Read more

    Hot chocolate with saffron cream

    Hot chocolate with saffron cream

    April 16th, 2013

    St. Lucia’s Day on December 13 is one of the few old saints days that are still celebrated in Norway (saints are usually not celebrated in Norwegian Protestantism). The day was... Read more

    Chocolate mousse

    Chocolate mousse

    April 16th, 2013

    A very easy, but exhausting way to make a delicious chocolate mousse. PREPARATION: 1 Melt the milk chocolate over a hot bain-marie. Add the milk. When the chocolate has ... Read more

    Dark chocolate sauce

    Dark chocolate sauce

    April 16th, 2013

    PREPARATION: 1 Melt the dark chocolate and butter in a pan over a low heat. Ingredients ¼ lb. (100 g) dark chocolate 3 tbs. (50 g) butter ... Read more

    Dark chocolate cakes

    Dark chocolate cakes

    April 16th, 2013

    Lovely, moist, portion-sized chocolate cakes that are served hot and topped with hot chocolate sauce. PREPARATION: 1 Pre-heat the oven to 350 Fahrenheit (175 Celsius). ... Read more

    Halibut with cocoa

    Halibut with cocoa

    April 16th, 2013

    In our show about chocolate, we traveled to St. Lucia in the Caribbean to pick up fresh cocoa beans and to find inspiration for this dish. Fish and cocoa are an unusual combin... Read more

    Cider-steamed, smoked lamb ribs with honey and pepper crust

    Cider-steamed, smoked lamb ribs with honey and pepper crust

    April 16th, 2013

    The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the tradition... Read more

    Charred apple with candied rosemary, honey and ice cream

    Charred apple with candied rosemary, honey and ice cream

    April 16th, 2013

    We borrowed a big welding torch in Evanger to burn the apples. However, the same principle applies when you use a normal gas burner. The Norwegian thing would be to use a ski b... Read more

    Salted, dried and smoked lamb ribs with colorful vegetable dips

    Salted, dried and smoked lamb ribs with colorful vegetable dips

    April 16th, 2013

    Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradit... Read more

    Quick-cured lamb and trout with smoked apples

    Quick-cured lamb and trout with smoked apples

    April 16th, 2013

    Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smo... Read more

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    Marzipan with spices

    Marzipan with spices...

    ...

    Cabbage braised in Pinot des Charentes

    Cabbage braised in Pinot ...

    ...

    Hot apple grog with blackcurrant, honey and cinnamon

    Hot apple grog with black...

    ...

    Slowly roasted suckling pig with Madeira and fruit

    Slowly roasted suckling p...

    ...