WHRO MEDIA EDUCATE CORPORATE SUPPORT US COMMUNITY ENGAGEMENT DONATE CONTACT US ENEWS SIGN IN

NEW SCANDINAVIAN COOKING

Saturday, February 23rd

7:00am on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

10:30am on
Runtime: 00:27:28
Widescreen

Food for a Polar Expedition

In today's episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway. He visits the mountains of northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north east of the country and ends in Kirkenes with a perfect hot chocolate at the Snow Hotel.

7:00pm on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

10:30pm on
Runtime: 00:27:28
Widescreen

Food for a Polar Expedition

In today's episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway. He visits the mountains of northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north east of the country and ends in Kirkenes with a perfect hot chocolate at the Snow Hotel.

Sunday, February 24th

7:00am on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

1:00pm on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

4:30pm on
Runtime: 00:27:28
Widescreen

Food for a Polar Expedition

In today's episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway. He visits the mountains of northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north east of the country and ends in Kirkenes with a perfect hot chocolate at the Snow Hotel.

Monday, February 25th

1:00am on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

Wednesday, February 27th

7:00am on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

1:00pm on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Thursday, February 28th

1:00am on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Sunday, March 3rd

7:00am on
Runtime: 00:26:20
Widescreen

Rich Farmland

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 potato gratin.

Monday, March 4th

1:00am on
Runtime: 00:26:20
Widescreen

Rich Farmland

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 potato gratin.

Wednesday, March 6th

7:00am on
Runtime: 00:26:20
Widescreen

Popular Sausage

Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

1:00pm on
Runtime: 00:26:20
Widescreen

Popular Sausage

Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

Thursday, March 7th

1:00am on
Runtime: 00:26:20
Widescreen

Popular Sausage

Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

Sunday, March 10th

7:00am on
Runtime: 00:25:38
Widescreen

It All Starts with Kids

Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.

Monday, March 11th

1:00am on
Runtime: 00:25:38
Widescreen

It All Starts with Kids

Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.

Wednesday, March 13th

7:00am on
Runtime: 00:25:38
Widescreen

Oil Adventure

Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes, and Norwegian coleslaw.

1:00pm on
Runtime: 00:25:38
Widescreen

Oil Adventure

Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes, and Norwegian coleslaw.

Thursday, March 14th

1:00am on
Runtime: 00:25:38
Widescreen

Oil Adventure

Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes, and Norwegian coleslaw.

Sunday, March 17th

7:00am on
Runtime: 00:25:38
Widescreen

Costal Express

Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Monday, March 18th

1:00am on
Runtime: 00:25:38
Widescreen

Costal Express

Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Wednesday, March 20th

7:00am on
Runtime: 00:25:38
Widescreen

Fire in the Belly

Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

1:00pm on
Runtime: 00:25:38
Widescreen

Fire in the Belly

Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

Thursday, March 21st

1:00am on
Runtime: 00:25:38
Widescreen

Fire in the Belly

Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

Sunday, March 24th

7:00am on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Monday, March 25th

1:00am on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Wednesday, March 27th

7:00am on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

1:00pm on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

Thursday, March 28th

1:00am on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

Saturday, March 30th

7:00am on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

7:00pm on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

Sunday, March 31st

1:00pm on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.