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A Swedish-Style Christmas Wrapped-up

16th November 2021 By Louise 4 Comments

Christmas EBooklet Cover

If you follow me on Instagram you’ll know that I’ve dropped a few hints in the last few weeks about a Christmas related project I have been working on. Well it is with great excitement and trepidation that I can now finally share my Ebooklet with you!

When you open ‘Yulefest’ you can start planning and preparing for a fresh approach to Christmas in 15 exclusive and innovative recipes: interpretations of Swedish dishes with a twist of British best and a few vegan options too.

From the Festival of Lucia, when you bake Saffron Buns and cookies to Christmas Eve: Swedish Vegan Meat-free Balls with Pickled Cucumber and Spiced Apple Brûlées with Pepparkakor Crumb – this ebooklet will give you a new and delicious taste for Christmas. 

Spiced Apple Brûlées with Pepparkakor Crumb

Spiced Apple Brûlées with Pepparkakor Crumb.

Everyone in the family can join in with the baking, but I’ve also included two ‘how to do’ pages where you learn to make a beautiful, Foraged Wreath and stunning Cranberry Place Settings to decorate the table for Christmas Eve’s feast and onwards in the festive season.  

Swedish Vegan Meat-free Balls with Pickled Cucumber

Swedish Vegan Meat-free Balls with Cream Sauce & Pickled Cucumber.

 

All you need to do is head to my home page and tap on the Ebooklet link in the navigation bar, from there you will be guided on how to download. It’s as easy as Ett två tre!

 

 

It may seem a little early but I am all for careful planning to combat stress at this time of year. It makes the few days prior to Christmas far more laid-back and relaxing. So in early December I plan to share one of the recipes from the ebooklet to get you all in the Scandi Christmas mood.  So keep an eye on your inbox.

If you would like to download the Yulfest EBooklet just head to the navigation bar at the top of this page.

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Filed Under: Lifestyle Tagged With: christmas, drinks, festive, festivefood, nordic flavours, scandinavian, scandinavian flavours

Previous Post: « Swedish Apple Cake (Äppelkaka)
Next Post: Swedish Fishballs – Fiskbullar »

Reader Interactions

Comments

  1. Mariah

    16th November 2021 at 8:50 pm

    I can’t figure out where to go to download the eBooklet? I went to Home but didn’t find the download there.
    Please imbed the link htere

    Reply
    • Louise

      16th November 2021 at 8:56 pm

      Hello Mariah, you should have received an email from Nordic Kitchen stories with a download attachment. Please check your spam/junk box. In the meantime I will check that your payment has gone through. A few teething problems tonight but I will make sure this issue is sorted.
      Louise

      Reply
  2. Deborah Castle

    17th November 2021 at 1:30 pm

    Same happened to me: I paid for it but couldn’t pick it up anywhere. No email received either. Huge thanks! Looking forward to seeing it!

    Reply
    • Louise

      17th November 2021 at 1:36 pm

      Hello Deborah, huge apologies for this. I am assuming you’ve had a look through junk/trash mail? If it’s not there I will send you a copy directly. Please can you just confirm your surname. (You can send me a direct email if you like)

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Shiitake & Broccoli Satay, Peanut Sauce.

150g shiitake mushrooms
200g tenderstem broccoli 
3 Tbls soy sauce
1.5 Tbls lemon juice
1 clove garlic, minced
1 tsp minced ginger

130g red cabbage, shredded
Fine sea salt
1 Tbls white wine vinegar
 a handful beetroot leaves (because they were in my fridge & needed eating)
75g crunchy peanut butter
2 Tbls soy sauce
1 lime
1/4 tsp nutritional yeast
A good pinch chilli flakes
1 tsp runny honey
1 small clove garlic, minced

Served with 
Pre-blended Brown basmati, Camargue & wild rice blend. 

Begin with marinating the mushrooms & broccoli. Set to one side for 15 mins.
Place the cabbage in a bowl, season with salt and vinegar, massage and set to one side for 15 mins.
Place the peanut butter in a bowl, add the soy sauce, lime juice, chilli flakes, garlic and nutritional yeast, stir. Add 20-30 ml boiling water or until you have a runny emulsified sauce.

Sauté the mushrooms and broccoli on a high heat with the marinade in a frying pan with a tablespoon or so of water for 2-3 minutes. Tip into a warm bowl and cover.
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2 salmon or sea trout pieces
2 tsp white miso
2 tsp runny honey
2 tsp Japanese soy sauce
2 tsp rice wine vinegar 
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Combine all of the above and marinate the salmon/sea trout for 20 minutes before cooking.
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1 bulb fennel, very finely sliced, (I used a mandoline)
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Dressing
1 tbls Lemon juice
1 tsp White wine vinegar 
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100g Lilac sugar
100 plain flour, plus extra for dusting
100g butter, melted & cooled slightly + extra for greasing
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¾ tsp baking powder

A handful unsalted pistachios, blitzed
Lemon juice
Icing sugar

Preheat the oven to 180C fan. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping away the excess.

Whisk the eggs & the sugar together in a bowl until light & frothy. Fold in the remaining ingredients. Leave to stand for 15 mins before pouring into the madeleine tray.

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Best eaten within an hour of baking 😀
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