Norsk Matpakke – Our top facts, tips and insights about Matpakke
- If you’re very lucky, your mum or dad makes it for you.
They’re usually busy busy in the morning – hence the lack of variety.
If you make it yourself, well, having the same every day is part of the charm, ikke sant?
- We all secretly love the little notes mamma sometimes write on the paper. ‘Have a lovely day sweetheart’ or ‘ Kisses from mummy’
- Cucumber is never good in matpakke. It goes soft and looses its crunch. Choose pepper for retained crunch.
- If having cheese, the key to avoiding dry edges is to ensure the cheese is perfectly bread shaped – ie. tear or cut of any bits hanging of the side. They will go dry. Two of the most popular cheeses in Norway are Norvegia and Nokkelost. Versatile and yummy.
Tine Nøkkelost – Cheese with Cloves 500g
Tine Norvegia – Mild Cheese 500g
Tine Gudbrandsdalen Brunost – Brown Cheese 500g
- Prefer crispbread for lunch? The two top sellers in Norway are oat – Wasa Havre and wheat/poppy seed – Wasa Frukost (also enjoyed other times of the day). Pack the toppings in clingfilm and assemble when ready to eat to avoid the crispbread going soft.
Wasa Husman – Traditional Rye Crispbread 260g
Wasa Havre – Oat Crispbread 280g
Wasa Frukost – Wheat Crispbread 240g
- Mackarel in tomato is great, but it will smell (not to you – just everyone around you).
- Liver pate MUST be fully and tightly wrapped or covered by mellomleggspapir* – otherwise it will go brown and dry and not very nice.
- Salami – usually mutton salami – goes really well with mayonnaise, but be sure to put the mayo underneath the salami so it doesn’t stick to the mellomleggspapir.
Stabburet Makrell I Tomat – Mackerel in Tomato 170g
Stabburet Leverpostei – Liver Paté 100g
Mills Ekte Majones – Mayonnaise 165g
- Ham and cheese is a classic. Perhaps the ultimate packed lunch topping as it can be varied so much (not that anyone ever does this, mind you). Add pesto, some mustard, or perhaps some piffi-spice for a cheese-toastie feeling.
- Brown cheese – but of course… Sometimes it can go soft and sticky on very warm days (luckily rarely an issue in Norway) – especially if paired with jam.
Your average Norwegian classroom (no, not really).
- And to drink? Most schools in Norway have a milk-subscription offer – where you pay a small amount for a daily 250 ml of milk that gets delivered to your school. Some schools offer the same with fruit. Every week, one or two people in class – ordenselever* – are responsible for collecting and passing these out to those on the list. Allergic to milk? Bring a bottle – water is encouraged, juice or squash frowned upon by your lærer (teacher).
*Ordenselever – a title given to one or two pupils who are responsible for keeping the classroom in order – by for example wiping the blackboard between lessons, emptying the recycling – and of course bringing the milk.
Aaah matpakke. Something we love to hate, but nevertheless look forward to every single day – if not for the contents, then just for the fact that it offers a little break. And we get to eat.
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