Podcasts about trine hahnemann

Cook-a-long with Trine Hahnemann in this pause-anytime episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Orlando Murrin finds out all there is to know about Trine Hahnemann's favourite traditional Danish dish, roast chicken, cucumber salad and separated gravy. Passionate about simple cooking with few ingredients, Trine shares how her upbringing in a commune harnessed her creativity in the kitchen and her family's obsession with Worcestershire sauce. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello and welcome to Tasty Pages, a podcast from Cooking The Books. In this episode, we chat about our quest for perfect nachos and cutting boards - both unrelated, yet equally important, topics of conversation. Johnny also shares a recent news story related to British Royalty and food. Our show question is: If you were a guest on Iron Chef, what would you want the secret ingredient to be for the challenge? Then, we talk about our featured cookbook, 'Scandinavian Green' by Trine Hahnemann. For our Gastro Obscura segment - Victoria keeps us in Scandinavia for a Viking beverage that prevents disease while boosting labido! Lastly, Johnny shares a food joke that is genuinely humorous and coaxes a laugh from Victoria. --- Support this podcast: https://anchor.fm/tastypages/support

Trine is someone that truly inspired me during my time studying at a culinary arts school in San Sebastian. During her powerful seminar at one of the many inspiring talks, she shared her vision and wish for the hospitality industry; for everyone to be treated, respected, loved and heard equally. She is a voice for change, that not only communicates her desired, but implements it through action and methodologies that have challenged the culinary environment. One of my favourite phrases by her are, you can walk the walk, but can you "walk the talk"? It is due to people like her that leadership is gaining a new paradigm, in which we value and respect everyones unique gifts, in order to accentuate their genius and help them grow. Hope you enjoy listening to an inspiring conversation. For more info on Trine, find her on instagram HERE

Welcome back to our podcast Honey & Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.  Enjoy!  Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

This Christmas week, Gilly talks with Danish food writer and activist chef, Trine Hahnemann about a gloriously plant-based, uncommercial hygge Christmas in her latest book Scandinavian Green. See acast.com/privacy for privacy and opt-out information.

Vi er alle sammen vokset op med rugbrødsmadder, og flere af os spiser det hver dag. Samtidigt har vi sikkert også prøvet at få et stykke smørrebrød, hvis vi har været ude på restaurant og få en fiskefilet eller dyrlægens natmad. Hvad er smørrebrødstrends? Hvordan bygger man et godt stykke smørrebrød op, og hvad siger vores smørrebrødsfavorit om os som personer? Det ved Trine Hahnemann, der er kok og kogebogsforfatter, og hun er netop aktuel med sin nye bog 'Smørrebrød. Hun besøger Søren Jonia Nissen i AFTENKLUBBEN, hvor hun bl.a. prøver at gætte Sørens favorit smørrebrød.

This week, in the packed monthly magazine-style episode, Gilly Smith has been finding out about the Islamic concept of hospitality with Lebanese author, Bethany Kehdy and how to keep Christmas simple this year with Skandi food writers, Bronte Aurell and Trine Hahnemann. We find out how to make your Yule tide very cool this year with a community banquet inspired by Cardiff's Green City Events; super-baker, Will Torrent tells us about the chocolate that keeps on giving and we've found a gastro gift to thrill your favourite cook this Christmas at Leiths School of Food and Wine. Hosted on Acast. See acast.com/privacy for more information.

Chef owner and author Trine Hahnemann has written 19 cookbooks and leads her own catering company and restaurant/ cooking school in the danish capital and food metropolis Copenhagen. But Trine also has strong political opinions: For choleric behaviour, sexist and racist comments she has a zero-tolerance policy in her company which applies not only for her employees but also for customers. The gender ratio within her company is 50:50 male/ female. In conversation with Sophia this impressive woman opens up about the impact and importance of #metoo, the evolution of the cookbook market, sustainability, eating habits, feminism, the up- and downsides of her hippie childhood as well as culinary inspirations and childhood memories from the danish countryside. Trines Restaurant Hahnemanns Køkken: http://hahnemannskoekken.dk/ A TedTalk Trine did about bread baking/ bread culture/ biodiversity: https://www.youtube.com/watch?v=4lzo_F4x_Ps A few of Trine's books have also been published in German, such as " 100 Wohlfühlgerichte - HYGGE" or "Skandinavisch Kochen", you can get/ order them in every bookshop - support your local bookshop!

The sudden proliferation of porridge is there for all to see, across the country. Café chains like Pret, Starbucks, McDonalds; instant tubs on offer in your local supermarket; on the train, even. Sheila Dillon explores the current fashion for porridge, and meets the "porridge pioneers" who have ridden the sticky porridge wave and created booming porridge businesses. She eats breakfast with Alex Healy Hutchinson, founder of the Covent Garden porridge restaurant 26 Grains; she tours the Edinburgh factory of Stoats Oats, a business which started from a mobile porridge van at rock festivals and is now on track for a turnover of £10 million. She hears from contestants from all over the world at this year's Golden Spurtle International Porridge Championship, and she talks to the Harvard scientist who published the largest study about the health benefits of porridge. (Yes it certainly is good for you.) Finally, back in her kitchen Sheila convenes her own porridge championship with Jamaican chef Levi Roots, Scandinavian chef Trine Hahnemann and Scottish chef Shirley Spear. Whose porridge will taste best? And which Bob Marley song has a verse about cooking porridge?

On the season premiere of Eat Your Words, host Cathy Erway is joined by Trine Hahnemann, owner and CEO of Hahnemann’s Kitchen and enthusiastic advocate for sustainable solutions, organic sourcing and food made with love. Hahnemann has also written eleven cookbooks in her native language Danish and also five in English, including The Scandinavian Cookbook and Scandinavian Baking. She is an enthusiastic advocate for sustainable solutions, organic sourcing and food made with love, and is a passionate opponent of food waste.

In this series of four programmes broadcast over Christmas, Sheila Dillon explores the link between tradition and food. For Christmas Day, Sheila celebrates The Wild Boar Feast - an ancient Viking tradition which still lingers on in Britain (think of 'pigs in blankets') and inspires our love of the Christmas Ham. Historian Eleanor Barraclough introduces Sheila to a stuffed boar's head in the cellars of Queen's College, Oxford, and explains about how the boar was at the centre of mid-winter pagan fertility rituals. In Cumbria, Sheila meets a field of wild boar and talks to farmer Peter Gott about the fearsome intelligence of his huge beasts. Scandinavian chef Trine Hahnemann reveals the huge importance of the Christmas boar in Sweden, and how to make a meatball sandwich for Boxing Day. And chef Giorgio Locatelli explores the passion for wild boar across Italy. With music from The Boar's Head Carol, the oldest printed carol in English, and recipes from Trine Hahnemann and Giorgio Locatelli. Producer: Elizabeth Burke.

Lauren Laverne and guests discuss home. What does home mean to you? Is domesticity a joy or a drudgery? And why has the Scandinavian art of Hygge become the word of the winter? Is it genius marketing or emotional need? Joining Lauren are:Trine Hahnemann, Chef and author of 'Scandinavian Comfort Food - Embracing the Arts of Hygge'.Susie Orbach, psychotherapist and author.Dr Rachel Hurdley, Research Fellow in the School of Social Science at Cardiff UniversityHelen Zaltzman, podcaster and crafter.This programme is available in two versions. The long version is podcast only and is available by clicking the MP3 button on the Late Night Woman's Hour programme page or subscribing to the Woman's Hour daily podcast. The shorter broadcast version will be available on Iplayer shortly after transmission on Friday 28th October.Presenter: Lauren Laverne Producer: Eleanor GarlandGuest: Susie Orbach Guest: Rachel Hurdley Guest: Trine Hahnemann Guest: Helen Zaltzman.

Cook the Perfect Christmas Dinner with Allegra McEvedy, Yotam Ottolenghi and Trine Hahnemann. On the menu, roast goose with golden breadcrumb and herb stuffing. Root mash with wine braised shallots; brussels sprouts with caramelised garlic and lemon peel; and Scandinavian style rice pudding with hot cherry sauce.