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Baking

National Sweden Day Cupcakes

National Sweden Day Cupcakes

Buttery light vanilla cupcakes with a fresh strawberry filling and velvety crème pâtissière, trust me, they’re so irresistible, you won’t be able to stop at one. It’s not strange that the house is full of so many baked goods at the moment, the vast majority of them produced by me. I’m a natural baker, and…

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High hydration sourdough loaf

High Hydration Sourdough Loaf

This is my favourite rustic white sourdough loaf, with just the right amount of whole grains to give it the perfect balance of flavour.  If you’ve been baking sourdough for a while and want to achieve really lovely airy loaf with an open crumb then this is the recipe for you. Here are a few pointers…

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Wild Garlic and Nettle Tart

Wild Garlic & Nettle Tart

Wild Garlic and Nettle Tart – a wholegrain pastry base, with a creamy, savoury custard filling and foraged greens. As regular readers may have noticed, I go through obsessive periods with either certain dishes or ingredients. So, you’ll be unsurprised to see that you’ve had two different wild garlic recipes from me recently. However, unlike…

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Brioche Buns

Soft and Light Brioche Buns

These Featherlight Brioche Buns are made using the tangzhong method, they’re fluffy, pillow-soft and not too sweet!  Enjoy freshly baked or lightly toasted. Fill with just about anything savoury but they’re the obvious choice for beef, salmon or veggie burgers and pulled pork. Using the tangzhong method is a must in this recipe.  While traditional…

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arl Gey, Lemon & Yogurst Loaf

Earl Grey, Lemon & Yogurt Loaf

This is a wonderful Earl Grey, Lemon & Yogurt Loaf: a moist cake incorporating two flavours that work so very well together. I had every intention of posting this recipe at the beginning of the week however with a flurry of cake orders to fulfil and food photography assignments to complete, it was pushed to…

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Swedish Saffron and Vanilla Buns

It might surprise you to find out that saffron is a very popular spice at Christmas and Easter in Sweden, especially in baked goods. With a glorious splash of honey yellow and a delicious subtle floral yet earthy flavour, it adds a wonderful warmth to these Swedish Saffron and Vanilla Buns. A sweet, enriched yeasted…

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Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

This Rhubarb & Ginger Cake is equal parts delicious and easy to make. With a rich, melt-in-your-mouth sponge dotted with crimson rhubarb and warm hints of spice from the ginger.  Add Coconut Kefir and you have a delicious afternoon tea treat or dessert. It really is a joy to make and eat. I’ve been working…

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Finnish Sourdough Rye (Ruisleipä)

This Finnish Rye Bread Ruisleipä has been on my baking list for a while.  And what better time to post than now, Real Bread Week, the international celebration of additive free loaves.  As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from…

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Mazariner (Swedish Almond Tarts)

Mazariner (Swedish Almond Tarts)

My first encounter with Mazariner or Swedish almond tarts was in my mormor’s (granny’s) kitchen, she was invariably baking one thing and another.  I recall being given the task of icing, not too taxing for an eager to help 6 year old.  Traditionally made in oval tins, they’re a delicate balance of buttery pastry and…

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Seeded Sourdough Knäckebröd

Seeded Sourdough Knäckebröd

Knäckebröd or crispbread are widely baked in the Nordic region. Their origins lie in Sweden and Finland where they have been baked in their current form for around 500 years. You may wonder why they have a hole in the middle?  Before the invention of the iron stove, baking these crisp flat breads was something…

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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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Latest posts

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Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

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Griddled Sardines, Spiced Mayo I spotted fresh C Griddled Sardines, Spiced Mayo
 
I spotted fresh Cornish sardines at my fishmonger’s yesterday morning. I had to buy them because I have been wanting to replicate a dish we had in Porto when we visited recently. I obviously didn’t have the exact ingredients for the mayonnaise but I think I came pretty close to the original. Simple, tasty and a very inexpensive midweek meal!
I don’t know about you, but we have been eating I don’t know about you, but we have been eating salads all week. I have no inclination to cook in this extreme heat. Here’s one we ate yesterday…

Halloumi, Morello Cherries, Salad leaves, Red Onion, French & runner beans, Pearl Cous cous & Mint blossom with a simple EVOO dressing.

#foodstagram #foodiesofinstagram #foodstyling #9vaga_food9 #foodfluffer #onourcreativetable#cuisine_captures #foodartblog #foodartclick#vegetarianfood #fromgardentotable #healthyfood #seasonaltable #summertime #halloumi #summersalad #dappledlight#nikonphotography #nordickitchenstories #foodreel  #seekinspirecreate #stylingtheseasons #distractionsandinspirations  #alittlebeautyeveryday
You’ve probably got ripe bananas in your fruit b You’ve probably got ripe bananas in your fruit bowl, right? Slice and freeze them, they’re great for nice-cream. Perfect for hot sunny days like today. 🍦😎 

Freeze sliced ripe bananas until completely frozen. The riper the bananas, the sweeter the nice cream.
Blend the chunks in a food processor or high-speed blender until smooth, with a little yogurt and milk of your choice (I used coconut). Then add flavourings of your choice.

Serve immediately for a soft-serve texture, or place in the freezer 1 to 2 hours for a firmer consistency.

Flavour options:
(Freeze the fruit in chunks)
Passionfruit
Mango
Peach
Nectarine
Raspberries
Strawberries
Cacao
Which one would you choose? Have a great weekend Which one would you choose?

Have a great weekend friends…stay cool 😎
Anyone else dreaming of this 🥵 #beach #swim #c Anyone else dreaming of this 🥵

#beach #swim #cooldown
Rifling through my recipe file, going back a long Rifling through my recipe file, going back a long way! I came across this Swedish breakfast bread recipe. I used to bake this all the time, and had totally forgotten about it.
This is a yeasted loaf, made with wholegrains, kefir, stout and caraway. It has the most amazing depth of flavour, delicious for breakfast or lunch.

If you have no interest in learning how to bake sourdough but like to eat nutritious and healthy bread, then this is definitely worth having a go at. It’s a simple and straightforward process.

On the other hand, I’ll be converting this recipe to a sourdough loaf. I’ll be posting both some time in the next week.

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