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Sæsoner 7
Udgivelsesdato
Apr 17, 2010
Andreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people are spoilt for choice. But their favorite fish is still the modest pollock. Andreas finds out
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Andreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people are spoilt for choice. But their favorite fish is still the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingon berries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin.
Udgivelsesdato
Apr 24, 2010
Andreas takes us on board an old steamer on the canals of Southern Norway and the Halden River “Haldenvassdraget”, a boat trip full of springs’ fresh delicacies, from steamed and grilled
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Andreas takes us on board an old steamer on the canals of Southern Norway and the Halden River “Haldenvassdraget”, a boat trip full of springs’ fresh delicacies, from steamed and grilled asparagus, multi-flavored fish cakes and a fish terrine, and herbed roast chicken.
Udgivelsesdato
Maj 01, 2010
Andreas travels to Norway’s Highland, in the area of Hallingdal, where the fight for survival has lead to the invention of many delicacies. Inspired by history, Andreas shows us how to
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Andreas travels to Norway’s Highland, in the area of Hallingdal, where the fight for survival has lead to the invention of many delicacies. Inspired by history, Andreas shows us how to make homemade yogurt and cream cheese, followed by quick gravlax and very slow, very tender lamb shanks with root vegetable puree.
Udgivelsesdato
Maj 08, 2010
Andreas takes the trip to the “rye belt” in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings’ Road, where they both make
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Andreas takes the trip to the “rye belt” in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings’ Road, where they both make their favorite open-faced sandwiches with rye bread, and Sara introduces memma an old rye-based Finnish dessert, followed by a roast, served with a variety of vegetables.
Udgivelsesdato
Maj 15, 2010
Andreas visits the Southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas takes us fishing for mackerel and along the way he cooks a variety of
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Andreas visits the Southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas takes us fishing for mackerel and along the way he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer; grilled and smoked mackerel.
Udgivelsesdato
Maj 22, 2010
Andreas travels through the South Western part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper fried lamb
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Andreas travels through the South Western part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper fried lamb liver, followed by ‘A One Pot Wonder’, lamb with rutabaga and mustard seeds and finally, a scientific twist on the Sunday roast.
Udgivelsesdato
Maj 29, 2010
Andreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia. Andreas and Claus guide us through cooking and stories of the past. Who said the
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Andreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia. Andreas and Claus guide us through cooking and stories of the past. Who said the Vikings didn’t enjoy themselves? They prepare fresh oysters and raw shells with herbs, followed by an herbal yogurt smoothie with honey, then a wholesome corn porridge dessert with fresh berries and finally a slow roasted beef sirloin, served with beans, nuts and thyme.
Udgivelsesdato
Jun 05, 2010
Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked
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Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked salmon, followed by fricassee of hen and finally roast of goat. Naturally, Andreas tells you how these traditional dishes can be made with other more modern substitutes as well.
Udgivelsesdato
Jun 12, 2010
Andreas takes us to the rugged coastline of Helgeland in Northern Norway. Here the mystical and delicious halibut has found a perfect breeding ground among the islets and skerries.
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Andreas takes us to the rugged coastline of Helgeland in Northern Norway. Here the mystical and delicious halibut has found a perfect breeding ground among the islets and skerries. Andreas shows us how different cooking methods of a fish can bring out different flavors and textures, from the smoked Greenland halibut with berries and potato salad, to pickled halibut, baked halibut with cucumber and herbs, and finally pan-fried halibut, served with veal demi-glace.
Udgivelsesdato
Jun 26, 2010
Andreas takes us to Fjord Norway on the West Coast and Sognefjord. Here, along the fjord’s snow-capped mountains where the deer run free and the mountain farms cling intrepidly to sheer
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Andreas takes us to Fjord Norway on the West Coast and Sognefjord. Here, along the fjord’s snow-capped mountains where the deer run free and the mountain farms cling intrepidly to sheer slopes, Andreas will make a variety of venison dishes. A millefeuille of venison fillet, with prune, and venison liver with caramelized tangerine gives French terrines some serious competition. A multi-flavored starter with smoked trout, a traditional hunter’s stew with sour cream and goat cheese, and finally the ultimate venison steak.
Udgivelsesdato
Jul 03, 2010
Andreas visits the island of Spitsbergen in the far North, the northernmost inhabited place in the world and Longyearbyen. This barren land offers some surprising delicacies, like wild
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Andreas visits the island of Spitsbergen in the far North, the northernmost inhabited place in the world and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here, to the rich fisheries. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, with tender-seafood-flavored vegetables, followed by chocolate cake with orange marmalade and coffee.
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