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Dinner

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

I’m a fish lover, I’d go as far as to say that I’m a pescatarian…..almost.  I can’t think of a fish that I don’t like, but sea trout is my current favourite oily fish.  With its sweet, delicate flesh, I think it pairs beautifully with peas and asian flavours.  Fresh peas in season are the…

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Thai Coconut Congee

Thai Coconut Congee

Thai Coconut Congee, so what is it? Essentially it is a rice porridge made by boiling rice in a great deal of water or stock until it breaks down into a pudding-like consistency.  It’s a classic Chinese breakfast dish. It’s also a staple in many other countries, including Burma, Indonesia, Thailand, Japan, and even parts…

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Roasted Vegetables with Tonnato Sauce

Charred Vegetables with Tonnato Sauce

Ever heard of Vittelo Tonnato? It’s a dish from Northern Italy, very popular in ’80’s. Consisting of a creamy mayonnaise-like sauce flavoured with tuna and anchovies, served with cold sliced veal.  It may sound odd to you but this combination works tremendously well. The dish was born thanks to a particularly creative chef who wanted…

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Speedy Laxpudding

Speedy Laxpudding (Swedish Salmon Pudding)

This has to be one of the finest examples of Swedish home cooking (husmanskost). This, for me, is nostalgia on a plate; Laxpudding or Salmon Pudding is a meal that is a wonderful way of using up leftovers, however that doesn’t mean it needs to be relegated to the status of a mere mid-week supper. …

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Swedish Venison Casserole with Wild Mushrooms and Lingonberries

Swedish Venison Casserole with Wild Mushrooms and Lingonberries or Rengryta has a beautifully earthy sweetness with a rich velvety sauce and good deal of umami flavour.  This delicious and comforting dish is often served in the festive period in Scandinavia. Endless forests and a varied landscape are home to numerous game such as elk and deer…

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Spiced Monkfish, Barley & Beetroot Risotto

Spiced Monkfish, Barley & Beetroot Risotto

Monkfish has to be one of the ugliest fish in the sea, but it totally makes up for it in taste.  The fillets or tails are often slimy and have a thin membrane, which must be removed but don’t let that put you off.  The flesh is meaty and has a lobster-like texture and flavour,…

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Kroppkakor with lingonberries & kale

Kroppkakor (Swedish Potato Dumplings)

Ask two people from different parts of Sweden, how to make kroppkakor (potato dumplings), more than likely they won’t agree, however what they will agree on is that you must make them. Originating on the Baltic island of Öland, inland to rustic Smaland, kroppkakor always consist of mashed potato, with the addition of flour and…

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Laminated Wild Mushroom Ravioli

Laminated Wild Mushroom Ravioli with Parmesan Sauce

There are few things more satisfying in life than eating a delicious bowl of fresh pasta – even more so if you’ve made, rolled and filled it yourself. You need little equipment; a worktop, a rolling pin, a sharp knife and lots of elbow grease. A pasta machine will make life easier, particularly if you’re…

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Stuffed Gem Squash

Mushroom & Spinach Stuffed Gem Squash

There are so many beautiful and unusual squashes available in farmers markets now. So appealing to look at with their colourful, speckled skins and knobbly shapes.  Any squash works well stuffed, however Gem and Acorn happen to be my absolute favourites. With delicate, creamy flesh, they’re delicious just baked with a knob of butter, salt…

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Provencale Sardines

Catalan-Style Sardines

I first devoured a dish similar to this some years ago in the Costa Brava; I’ve endeavoured to emulate it since.  Tried and tested, I think I’ve now mastered the recipe.  Fresh sardines, coated in flour and shallow fried until they’re just cooked through to preserve them. Then marinated in a tasty, piquant tomato sauce. …

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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

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

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I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

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