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.
- 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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