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Festive

Festive Saffron Star

Festive Saffron & Cinnamon Bread Star

This Saffron and Cinnamon Bread Star is a stunning centrepiece that’s so pretty nobody will want to be the first to cut into it. Enriched, soft, golden saffron dough layered with sweet cinnamon scented butter and folded into a festive star shape. It’s so, so good. This certainly is sometimes a little different to serve…

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Saffron & Hazelnut Crinkle Cookies

Saffron & Hazelnut Crinkle Cookies

These golden saffron and hazelnut crinkle cookies are a foolproof treat that are fun to make and very easily devour! They’re a delicious Christmas cookie with a crisp exterior, a soft centre and a little crunch from the nuts. If you follow me you’ll know that I have a fondness for saffron, a Christmas spice…

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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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Jansson Frestelse

Janssons Frestelse ( Jansson’s Temptation)

Potatoes are always available, whether you like to mash, stuff or fry them they are deeply satisfying.  This potato dish is perfect for cold winter nights.  Normally served as part of a Swedish Smörgåsbord at Christmas or Easter and traditionally made with cured sprats, cream and onions. Swedish Grebbestads Ansjovis (cured sprats) are available from…

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Saffron Bread Flavoured with Almond & Vanilla

Swedish Saffron Bread with Almond & Vanilla Filling

Here we are the 1st December – and so the Festive season begins. Baking is one of my favourite activities at this time of year, I love the ritual of creating Christmas treats for family and friends. This is a Swedish classic; an enriched sweetened bread referred to as saffranslängd. Now the translation isn’t pretty:…

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GLÖGG

Swedish Glögg (mulled wine)

Glögg is a crucial part of the lead up to Christmas in Sweden with parties thrown throughout Advent and always served on 13th December, St Lucia day. Many Swedes attend several glögg parties every weekend in December! Glögg is the Swedish version of mulled wine, but it is not quite the same, the spices differ and an…

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Chocolate Truffle Selection

There is nothing like receiving a handmade gift! Choosing the right present for your a friend or relative can be difficult, particularly when you’re shopping for somebody who seems to have absolutely everything already! The last thing you probably want to do is spend money on something that’s going to sit on a shelf, unused. …

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Saffron Wreath

Christmas Saffron Wreath with Cranberries and Orange

The countdown is on!  Only 17 days left to go, sorry don’t want to stress you out but what will you be baking this Christmas? Maybe you don’t fancy making mince pies this year and want to try something a little different.  I want to share this with you in case you’re looking for any…

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Beetroot Cured Gravlax

Beetroot & Horseradish Cured Gravlax

The gravadlax I ate in Sweden as a child, prepared by my mother and grandmother always tasted so fresh, with vibrant flavours, accompanied with dill flecked mustard sauce, undoubtedly had a given place on the smörgåsbord served at Midsummer parties and the Christmas celebration Julbord.  Infact Swedes enjoy it at any celebration, served finely sliced,…

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Ris à la Malta (Swedish Rice Pudding)

Ris à la Malta (Swedish Rice Pudding)

It wouldn’t be Christmas in my house without  ‘Ris à la Malta’ A lightly sweetened rice pudding, infused with vanilla and cinnamon served with fruit. My Mother and Grandmother always used to serve it with a cherry compote, an appealing festive red next to the pure white of the rice looked so pretty.  It’s traditionally served after the…

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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

Spiced Beetroot Burgers

Spiced Beetroot Burgers

8th August 2022

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

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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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