>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM EVANGER AND VOSS IN WESTERN NORWAY.

I'M ANDREAS VIESTAD.

WE'RE IN THE MIDDLE OF THE NORWEGIAN TRADITION BELT, A PLACE WHERE ANCIENT CUSTOMS, BELIEFS AND TRADITIONS HAVE NEVER GONE OUT OF FASHION.

THIS IS OBVIOUS, NOT LEAST WHEN IT COMES TO COOKING, AND IN TODAY'S PROGRAM, WE'LL FOCUS ON SOME OF THE UNIQUE LAMB PRODUCTS THAT HAIL FROM HERE.

FIRST AMONG THEM IS THE SALTED, DRIED AND SMOKED LAMB RIBS, REFERRED TO AS "PINNEKJOTT," OR STICK MEAT.

I'M GOING TO START OFF BY USING THE SALTY MEAT AS A SNACK, SERVED WITH THREE DIFFERENT FRESH-TASTING AND COLORFUL DIPS.

THEN I'LL INVESTIGATE THE RELATIONSHIP BETWEEN FIRE AND SMOKE, FIRST BY CURING SOME LAMB AND TROUT AND SERVING IT WITH SMOKED APPLE.

THEN BY TAKING AN APPLE AND BURNING IT UNTIL ALMOST UNRECOGNIZABLE, NOT JUST TO SATISFY THE PYROMANIAC IN ME, BUT BECAUSE IT'S A FUN AND EFFICIENT WAY TO BAKE AN APPLE.

AND I'LL SERVE THE APPLES WITH HONEY, ROSEMARY AND ICE CREAM.

AND FINALLY I'LL SERVE AN ALMOST TRADITIONAL "PINNEKJOTT" MEAL, STEAMED WITH APPLE CIDER, HONEY-GLAZED, AND SERVED WITH TWO FRESH-TASTING CABBAGE DISHES.

WHEN WE TALK ABOUT GASTRONOMY, WE OFTEN THINK ABOUT THE ART OF COOKING, OF GREAT CHEFS AND WONDERFUL RESTAURANT EXPERIENCES.

BUT MUCH OF THE MOST INTERESTING AND DELICIOUS FOOD IS NOT BORN OUT OF THE WANT TO BRING US PLEASURE, BUT IT'S BASICALLY BORN OUT OF NECESSITY, A SORT OF INTERACTION BETWEEN NATURE, HUMAN NEEDS AND HUMAN INVENTIVENESS.

AND THAT'S WHY WE HAVE THE SMOKEHOUSES ALL OVER THIS REGION.

ALL THE FARMS IN THIS REGION HAD A SMOKEHOUSE.

THE SMOKEHOUSE WAS BASICALLY ANYTHING, IT WAS JUST A BUILDING AND IT HAD A FIREPLACE BUT NO CHIMNEY, AND THE ROOM WAS USED FOR MULTIPLE PURPOSES.

IT WAS USED FOR WASHING CLOTHES, BREWING BEER, BAKING.

BUT NEAR THE CEILING, THERE WAS MEAT THAT BENEFITED FROM ALL THE SMOKE, AND THAT'S THE BEGINNING OF THE RICH SMOKING TRADITIONS OF THIS REGION.

THE SMOKEHOUSE WAS AN INTEGRAL PART OF LIFE ON THE FARM.

THIS IS WHERE PEOPLE KEPT THE BOUNTY OF SUMMER, AND IT HAD TO LAST THROUGHOUT THE YEAR.

I'M GOING TO MAKE A SIMPLE DISH NOW, USING DRIED, SALTED AND SMOKED LAMB, VERY TRADITIONAL PRODUCE FROM WESTERN NORWAY.

BUT IF YOU CAN'T FIND THIS WHERE YOU LIVE, YOU CAN BASICALLY MAKE THE SAME DISH USING ANY SALTED AND SMOKED PRODUCT, SO YOU CAN USE BACON, OR YOU CAN USE SMOKED TURKEY.

WHAT I DO IS I JUST CUT THE MEAT OFF THE BONE.

NORMALLY, WHEN WE PREPARE THESE LAMB RIBS, WE RECONSTITUTE THEM IN WATER FOR A COUPLE OF DAYS AND THEN WE STEAM THEM.

THAT'S WHAT I'M GOING TO DO LATER IN THE PROGRAM, BUT NOW I'VE JUST BOILED THEM FOR A COUPLE OF HOURS SO THEY'RE STILL QUITE SALTY.

AND I FRY IT IN THE PAN SO THAT IT BECOMES REALLY CRISPY.

THINK OF IT AS A KIND OF LAMB VERSION OF BACON.

AND THIS IS QUITE SALTY, SO I NEED SOME SWEET FLAVORS AS WELL.

SO I TAKE SOME PEAS AND BOIL THEM JUST FOR A COUPLE OF MINUTES.

THE MOST IMPORTANT THING HERE IS NOT TO OVERCOOK THE PEAS, SO I ADD THIS TO A FOOD PROCESSOR.

A LITTLE BIT OF CREAM, JUST TO ROUND OFF THE FLAVOR.

A PEA DIP LIKE THIS IS REALLY INCREDIBLY VERSATILE.

YOU CAN SERVE IT WITH LOTS OF DIFFERENT SALTY THINGS.

AND THE FLAVOR IS AMAZING BECAUSE IT'S REALLY SO SWEET AND FRESH-TASTING, AND IT TASTES ALMOST MORE OF PEAS THAN JUST EATING PEAS DOES.

I DON'T KNOW HOW THAT CAN BE.

BUT I THINK THAT IT NEEDS A LITTLE CONTRADICTION IN THERE, SO I'M ADDING A LITTLE BIT OF APPLE CIDER VINEGAR AND A TOUCH OF POWDERED GINGER.

I'M GOING TO MAKE TWO MORE DIPS.

THIS IS JUST BEETROOTS THAT I'VE BOILED UNTIL THEY'RE SOFT.

THE BEETS, THEY'RE REALLY SO SWEET THAT THEY NEED MORE OF CONTRAST.

WHEREAS I USED CREAM WITH THE PEAS, I'M GOING TO USE SOUR CREAM HERE WITH THE BEETS.

AND LOOK AT THE COLOR HERE.

IT'S AMAZING.

IT'S QUITE COMMON TO COMBINE BEETS AND ONION.

HERE I'M GOING TO HAVE SOME OF THAT ONION-LIKE FLAVOR, BUT FROM CHIVES.

AND THE THIRD SWEET VEGETABLE THAT I'M GOING TO USE IS CARROT.

HERE I'VE GOT A COUPLE OF CARROTS THAT ARE BOILED UNTIL SOFT AND VERY SWEET.

WITH THE CARROT I'M GOING TO USE CREME FRAICHE.

I THINK THAT CREAM WOULD BE TOO MILD, AND SOUR CREAM WOULD PERHAPS BE TOO OVERPOWERING.

AND CREME FRAICHE IS THERE SOMEWHERE IN BETWEEN.

A COUPLE OF SPOONS OF CREME FRAICHE AND THEN A FEW ALMONDS.

AND A LITTLE BIT OF CARAWAY.

AND CARAWAY IS ACTUALLY IN THE SAME FAMILY AS CARROT, SO A SMALL FAMILY REUNION HERE.

AND IT'S REALLY INTERESTING HOW THE FLAVOR OF THE CARROT AND THE CARAWAY INTERACT, BECAUSE IT'S NOT LIKE TWO DIFFERENT FLAVORS NEXT TO EACH OTHER.

THEY REALLY UNITE AND CREATE A THIRD FLAVOR.

BUT I REMEMBER, AS A CHILD, I WAS REALLY AMBIVALENT TOWARDS CARROTS, BECAUSE I REALLY LOVED A FRESH CARROT AND I HATED BOILED CARROTS, AND I THOUGHT IT WAS SO STRANGE THAT THIS SAME INGREDIENT COULD TASTE SO DIFFERENT.

WELL, NOW I'M GOING TO UTILIZE BOTH OF THEM, JUST A LITTLE BIT OF FRESH CARROT IN HERE TO GET MORE FRESHNESS AND A LITTLE BIT OF CRUNCH AS WELL.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

AND THE MEAT IS NICE AND CRUNCHY, QUITE SALTY, AND IT'S WONDERFUL WITH THESE SWEET DIPS.

I THINK THIS IS A FABULOUS SORT OF TV SNACK, AND IT'S ALSO A GREAT STARTER THAT YOU CAN JUST PLACE ON THE TABLE FOR EVERYONE TO SHARE.

[ HORN HONKS ] WHAT ARE THE FLAVORS OF WESTERN NORWAY?

WHAT ARE THE MOST IMPORTANT INGREDIENTS?

WELL, IN THIS PART OF WESTERN NORWAY, THE ANSWER IS QUITE EASY.

TWO INGREDIENTS DOMINATE: LAMB OR SHEEP, AND TROUT.

TOGETHER THESE TWO INGREDIENTS CARRY WITH THEM SO MUCH OF THE CULTURE, AND THEY ALSO UTILIZE MUCH OF NATURE HERE.

I'M GOING TO USE BOTH OF THEM IN A DISH WITH ONE MORE FLAVOR, NAMELY SMOKE.

BUT HERE, THE SMOKE WILL PLAY A QUITE DIFFERENT ROLE THAN WITH THE TRADITIONAL, SMOKED DISHES.

THERE THE SMOKE BECOMES QUITE OVERPOWERING, IT BECOMES THE MAIN AND DOMINANT FLAVOR.

BUT HERE I'M GOING TO UTILIZE THE SMOKE MUCH MORE DISCREETLY, BRINGING OUT SOME OF THE SWEETNESS AND SOME OF THOSE HINTS OF VANILLA.

TO START WITH THE LAMB AND THE FISH, I'M GOING TO PREPARE THEM USING ANCIENT PRESERVATION METHODS.

BUT I'M NOT GOING TO USE A LOT OF TIME.

IT'S NOT GOING TO BE ABOUT MONTHS OR WEEKS, NOT EVEN DAYS, JUST MINUTES.

I'M GOING TO GIVE THEM BOTH A VERY QUICK CURE.

I'VE GOT THIS LOVELY SIRLOIN OF LAMB HERE, AND I START JUST BY SLICING IT INTO THIN, THIN SLICES.

AND WHILE TRADITIONAL CURING IS A PROCESS THAT YOU SHOULD MASTER, YOU SHOULD REALLY KNOW WHAT YOU'RE DOING, THEN THIS QUICK CURING IS REALLY FOR EVERYONE, IT'S INCREDIBLY SIMPLE.

THE RECIPE IS THIS: TWO PARTS SUGAR, ONE PART SALT.

AND I PLACE THE MEAT ON TOP OF THIS MIXTURE AND THEN I TURN IT AROUND SO THAT BOTH SIDES ARE COVERED, AND THEN COVER WITH PLASTIC.

AND THEN I LEAVE FOR A FEW MINUTES.

YOU COULD SAY THAT IT HAS GONE THROUGH A QUICK CURE AFTER 15 MINUTES.

I THINK THAT IT'S BEST AFTER ABOUT HALF AN HOUR TO 45 MINUTES.

AND MUCH THE SAME IS DONE WITH THE FISH.

I'VE GOT A LOVELY TROUT HERE THAT I'LL FILLET.

LOOK AT THAT FANTASTIC FLESH.

AND TO CURE THE FISH, WELL, YOU KNOW THE RECIPE.

TWO TEASPOONS OF SUGAR AND ONE TEASPOON OF SALT.

AND THEN I JUST FOLD THE FISH ON TOP OF ITSELF AND COVER.

AND THEN PLACE A WEIGHT ON TOP, AND THAT CAN BE BASICALLY ANYTHING.

FOR INSTANCE, A PLATE OF QUICK CURED LAMB.

AND TO INTRODUCE THAT SMOKY ELEMENT, I WANT TO COMBINE IT WITH SOMETHING THAT IS SOMEWHAT ACIDIC AND FRESH-TASTING, LIKE APPLES, SO I JUST TAKE ONE GREEN AND ONE RED APPLE.

I'M GONNA SMOKE THE APPLES WITH A SMALL, HAND-HELD SMOKER AND SOME APPLEWOOD CHIPS.

AND APPLEWOOD IS REALLY QUITE NICE FOR SMOKING.

IT DOESN'T TASTE OF APPLES, BUT IT HAS A SORT OF FRUITY SWEETNESS TO IT, AND I THINK ALSO A SORT OF HINT OF VANILLA.

AND AFTER JUST A COUPLE OF MINUTES...

THE APPLES TASTE QUITE PLEASANTLY OF SMOKE, BUT THEY ARE STILL, FIRST AND FOREMOST, APPLES, JUST WITH THAT LITTLE TWIST.

I SERVE ALSO WITH A FEW CHANTERELLES THAT I'VE JUST FRIED IN BUTTER, SOME REDCURRANTS.

AND THIS IS IT, A DISH WITH NO LESS THAN TWO CURED PRODUCTS MADE IN A LITTLE MORE THAN A HALF AN HOUR.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

EVEN THOUGH MANY FARMS STILL HAVE ACTIVE SMOKEHOUSES, NOT ALL THE PINNEKJOTT IS PRODUCED AT HOME ON THE FARMS.

I'M NOW AT THE GIANT SMOKEHOUSE IN EVANGER, WHERE MUCH OF THE PINNEKJOTT THAT GOES OUT TO THE CONSUMERS IS MADE.

AND THE INTERESTING THING ABOUT BEING HERE IS THAT IT'S NOT LIKE BEING IN A FACTORY, IT'S LIKE BEING IN ANY OTHER SMOKEHOUSE.

IT'S JUST A LITTLE BIT BIGGER.

IT'S PINNEKJOTT AS FAR AS THE EYE CAN SEE, BUT THE WAY IT IS PRODUCED IS BASICALLY JUST THE SAME.

YOU HAVE LAMB THAT HAS BEEN ROAMING THE LANDSCAPE FREELY FOR THEIR ENTIRE LIVES, AND IT'S BEEN SALTED AND THEN IT'S BEEN SMOKED.

SO IN ORDER TO PRESERVE THE MEAT, THEY HAD TO USE ALL THE TRICKS IN THE BOOK.

THEY DRIED IT, THEY SALTED IT AND, MOST CRUCIALLY, THEY SMOKED IT.

THE SMOKE ACTS AS A DISINFECTANT.

IT PREVENTS MOLD AND OTHER UNDESIRABLE THINGS FROM FORMING IN AND ON THE MEAT, AND OF COURSE IT ALSO ADDS A COMPLETELY NEW DIMENSION TO THE FLAVOR.

NOT ALL PINNEKJOTT IS SMOKED, AND WHEN YOU COME FURTHER OUT TOWARDS THE COAST, IT IS DRIER AND THERE'S NOT THAT MUCH WOOD OUT THERE, SO THERE THEY DON'T SMOKE THE MEAT.

THEY JUST DRY IT AND SALT IT.

IN EVANGER, THE CLIMATE IS RELATIVELY MOIST, BUT IF YOU COME FURTHER TOWARDS BERGEN, IT'S ACTUALLY TOO WET.

YOU CANNOT JUST HANG MEAT.

IT WILL SPOIL.

SO THERE THEY HAVE OTHER TRADITIONS, LIKE PICKLING MEAT.

ANOTHER EXAMPLE OF A FOOD THAT WAS BORN OUT OF NECESSITY AND THAT HAS BECOME A DELICACY IS SMALAHOVE, OR SHEEP HEAD.

THINK ABOUT IT, EVERY LAMB, EVERY SHEEP THAT LIVES HAS A HEAD.

AND I THINK ALSO I'M NOT EXAGGERATING IF I'M SAYING THAT THIS IS PERHAPS THE PART OF THE ANIMAL THAT'S LEAST SOUGHT AFTER ON THE MARKET.

BUT STILL, IN OLD TIMES, YOU COULDN'T THROW ANYTHING EDIBLE AWAY, SO WHAT THEY DID WAS, THEY BURNED THE HEAD TO BURN THE WOOL OFF, AND THE RESULT LOOKS KIND OF MACABRE.

AND THEN THEY WOULD SALT THE HEADS AND SMOKE IT AND IT WOULD BE EATEN AS SOME SORT OF EVERYDAY FOOD, POOR MAN'S FOOD, UP UNTIL SKULL SUNDAY, WHICH WAS THE SUNDAY BEFORE CHRISTMAS.

AND TODAY IT'S STILL EATEN, BUT NOT BECAUSE PEOPLE HAVE TO, BUT I THINK BECAUSE PEOPLE WANT TO RECONNECT TO THE PAST AND THE POMP AND CIRCUMSTANCE.

THE RITUALS AROUND IT ARE AS IMPORTANT AS THE GASTRONOMICAL ASPECTS.

WESTERN NORWAY IS ALSO AN IMPORTANT APPLE PRODUCING REGION, AND THERE ARE AT LEAST TWO DIFFERENT REASONS WHY THIS IS SO.

ONE IS JUST THE CLIMATE HERE.

IT SHOULDN'T BE POSSIBLE TO GROW APPLES THIS FAR NORTH, BUT IT IS BECAUSE OF THE FJORDS.

AND THIS AREA HAS OFTEN BEEN DESCRIBED AS THE BURGUNDY FOR APPLES, BECAUSE YOU HAVE THIS VERY, VERY SLOW RIPENING OF THE FRUIT, AND THEN YOU GET A MORE COMPLEX FLAVOR THAN YOU DO IF YOU GROW THE APPLES IN A WARMER CLIMATE.

BUT ANOTHER FACTOR IS OF COURSE THAT THERE IS QUITE A LOT OF, YOU KNOW, HEAVY FOOD LIKE THE DRIED AND SALTED LAMB, SO YOU NEED SOMETHING THAT IS FRESH-TASTING AND CUTS THROUGH THIS, AND APPLES IS THE PERFECT MATCH.

I'M GOING TO USE APPLES TO MAKE A DESSERT, QUITE SIMPLE AND QUITE BRUTAL, WELL SUITED FOR WELDERS AND PYROMANIACS.

RUB OFF THE CHARRED OUTSIDE, AND THE RESULT IS A BAKED APPLE.

IT'S NOT EVEN BAKED ALL THE WAY THROUGH.

YOU CAN ACTUALLY SEE HOW FAR THE HEAT HAS PENETRATED, AND THE FLAVOR OF THE OUTER LAYER IS VERY SWEET, ALMOST CARAMELIZED, AND ON THE INSIDE IT'S STILL GOT SOME OF THAT ACIDITY AND FRESHNESS.

I SERVE WITH VANILLA ICE CREAM, WITH A LITTLE BIT OF CANDIED ROSEMARY.

THIS IS JUST A TWIG OF ROSEMARY THAT I'VE DIPPED IN HONEY AND DRIED IN THE OVEN.

HERE IT IS.

BURNED APPLES, RICH, DEEP, AUTUMN FLAVORS.

SALTED AND SMOKED LAMB IS THE TYPICAL CHRISTMAS FOOD HERE IN WESTERN NORWAY.

AND FOR THIS TRADITIONAL CHRISTMAS MEAL, YOU GOTTA START ONE DAY IN ADVANCE, BECAUSE WHEN IT'S DRY, IT'S REALLY DRY AND HARD.

SO YOU GOT TO CUT IT INTO SMALLER PIECES AND RECONSTITUTE IT IN WATER OVERNIGHT.

THEN IT'S GOT A MEAT-LIKE TEXTURE TO IT.

BUT THAT'S NOT ENOUGH.

THEN YOU'VE GOT TO STEAM IT, AND IT'S TYPICALLY STEAMED OVER BIRCHWOOD, WHICH WILL ALSO ADD SOMETHING TO THE FLAVOR.

SO HERE I'VE JUST CUT A COUPLE OF BIRCH BRANCHES, AND THEN CUT THEM INTO SIZES THAT WILL FIT IN A POT.

AND FOR THOSE WHO DON'T HAVE A BIRCH TREE IN THEIR GARDEN, YOU CAN ACTUALLY BUY BIRCHWOOD FOR THIS PURPOSE, ONLY IN NORWEGIAN STORES.

AND I'M GOING TO STEAM THE MEAT AND APPLE CIDER, LOCAL APPLE CIDER.

JUST A COUPLE OF BLACK PEPPERCORNS.

ONE, TWO, THREE, FOUR, FIVE, SIX.

AND THEN THE MEAT SHOULD STEAM FOR ABOUT TWO AND A HALF HOURS.

ONE OF THE CHALLENGES WHEN YOU'RE COOKING WITH SALTED LAMB IS THAT IT'S QUITE HEAVY.

YOU NEED TO LIGHTEN IT UP, FRESHEN IT UP A BIT.

THAT'S WHY I'M USING APPLE CIDER TO STEAM THE MEAT.

AND THIS IS ALSO SOMETHING THAT I'M WORKING ON WITH THE SIDE DISHES, BECAUSE TYPICALLY IT'S WITH CABBAGE, CABBAGE DISHES.

AND THERE'S REALLY QUITE A LOT YOU CAN DO TO LIGHTEN AND FRESHEN THEM UP AS WELL.

HERE I'VE GOT NORMAL, WHITE CABBAGE.

AND SOME RED CABBAGE, PARTLY FOR AESTHETICAL REASONS, BUT ALSO BECAUSE IT TASTES A LITTLE BIT DIFFERENT.

IT'S GOT A LITTLE BIT MORE SWEETNESS TO IT, I THINK.

I ADD A LITTLE BIT OF SUGAR TO THE CABBAGE.

THIS IS BOTH TO ENHANCE THE SWEETNESS, BUT ALSO TO DRAW OUT SOME OF THE MOISTURE FROM THE CABBAGE.

AND TO DRAW OUT MOISTURE IS ALSO SOMETHING THAT YOU CAN DO WITH SALT, WHICH OF COURSE ALSO ADDS FLAVOR.

AND THEN SOME FRESH ACIDITY FROM A LITTLE BIT OF APPLE CIDER VINEGAR, AND SOME MORE FRESHNESS FROM A FRESH APPLE.

THIS IS AN APPLE THAT IS TYPICALLY AT ITS BEST IN A COUPLE OF MONTHS, WHEN IT'S BEEN STORED A LITTLE BIT, BUT NOW IT'S GOT REALLY PRONOUNCED ACIDITY, WHICH IS QUITE NICE.

SALTED LAMB IS ALMOST ALWAYS SERVED WITH MASHED RUTABAGA.

RUTABAGA IS INTERESTING, BECAUSE IT'S SOMEWHERE IN BETWEEN BEING A VEGETABLE AND A FRUIT.

ROOT VEGETABLES IN NORWAY ARE OFTEN REFERRED TO AS "ROOT FRUITS" BECAUSE OF THEIR SWEETNESS.

AND IT ALSO HAS A SORT OF CABBAGY NOTE TO IT.

AND I'M GONNA WORK AGAINST NATURE THERE, WORK AGAINST ITS CABBAGY NOTE AND TRY AND EMPHASIZE THE SWEETNESS.

AND I ADD A LITTLE BIT OF BUTTER, BUT MORE IMPORTANTLY, A LITTLE BIT OF VANILLA, BECAUSE THE SWEET VANILLA AROMAS WILL EMPHASIZE THE SWEETNESS THAT IS ALREADY IN THE RUTABAGA.

AND SOME FINELY CHOPPED APPLE.

AND THE APPLE WILL BE AT LEAST PARTLY COOKED IN THE MASHED RUTABAGA.

IT ADDS A NICE, EXTRA DIMENSION.

AND NOW THE MEAT IS DONE, AND THERE IS REALLY A VERY STRONG SMELL OF LAMB, BUT ALSO OF APPLES.

AND THE CIDER IS CONCENTRATED, SO IT'S JUST, YOU KNOW, A COUPLE OF DECILITERS, ONE CUP OR SO LEFT.

AND THE FLAVOR IS VERY INTERESTING.

IT IS A LITTLE TOO SALTY, LIKE THESE STOCKS ALWAYS BECOME WHEN YOU COOK WITH SALTED MEAT.

BUT THE APPLE FLAVOR IS THERE, CONCENTRATED, ALMOST CARAMELIZED IN THE SMOKY FLAVOR, AND TOGETHER IT TASTES ALMOST LIKE BEER, SO IT'S ALMOST LIKE A BEER SAUCE.

WELL, I'M GONNA TAKE THE MEAT AND JUST GLAZE IT WITH A LITTLE BIT OF HONEY.

AND THEN BLACK PEPPERCORNS, AND FINISH IT IN THE OVEN FOR ABOUT 15 TO 20 MINUTES.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]