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Preserving

Swedish Pickled Gherkins(Västeråsgurkor)

Classic Swedish Pickled Gherkins (Västeråsgurkor)

Pickles were always part of our meals at home, breakfast and lunch especially.  Dill and dill crowns are an integral part of Swedish pickled gherkins. They should also be both salty and sweet and definitely not too vinegary.  This is a family recipe, given to me by my grandmother, I’ve just tweaked it a little….

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How to make Rosehip Jam

Autumn brings a whole host of delicious fruit for us to cook and preserve.  Among them are blackberries, crab apples, sloes and rosehips. Well, what are rosehips? They’re the fruit of the rose plant, orangey-red in colour, ready and ripe to pick in early September in the UK.  The most common rose hips are from…

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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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Hot smoked salmon

Home Hot Smoked Salmon

Hot smoking fish sounds intimidating but it’s something anyone can do. I have used my Big Green Egg to smoke mine but all you need is a kettle barbecue or a stove top smoker. The process takes a few hours but the only tricky part is the ability to control the heat if you’re using…

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dehydrated starter

Dehydrated Sourdough Starter

So you’ve taken up the challenge of sourdough baking. You’ve made a starter, fed and nurtured it over several weeks.  Basically it’s become your favourite pet! Well I’d like to share a handy tip with you. Your starter is wonderfully bubbly and active.  You’re baking once or twice a week because you have time and…

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Scandinavian Quick Pickled Red Onions

Generally you’ll always find a jar of these sweet piquant vegetables in my fridge.  Pickled red onions transform raw onion from pungent and crunchy to delicate and mellow.  Occasionally I add chilli flakes for extra spice or herbs for extra flavour.  They couldn’t be quicker to make either, just measure out the ingredients and mix,…

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Spiced Preserved Pears

As winter is almost upon us I like to have a few hidden gems stored away in my larder to pull out at the last minute. These are just that, fragrant autumn jewels that see me through the winter months. Simple as they are, they bring warmth to salty cheese and work perfectly with game….

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Pickled Blackberries

Pickled Blackberries

I love the ritual of blackberry picking, time spent, basket in hand choosing the ripest juiciest fruit for dessert. When my children were small it was a family affair and a competition as to who could pick the most berries.  Now I’ll take a friend and my dogs to forage and chatter.  Is it me…

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Brined Salmon with Dill infused Potatoes

Brined Salmon with Creamy Dill Infused Potatoes & Lightly Pickled Cucumber

Most of you are familiar with Gravad Lax, a popular delicacy in the English-speaking world, and English has naturally adopted the short version of its name, gravlax. There seems to be endless ways to flavour this fish from beetroot, horseradish to gin and juniper. You may not be aware of the lesser known Swedish classic…

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Elderflowers & Lemons

Elderflower & Lemon Cordial

If you are really quick and very lucky, you may just get the end of the elderflower season. Ambling home after a dog walk last week I spotted a glut of elderflowers on the edge of a field, which I duly and promptly helped myself to. I made sure I picked evenly and left enough…

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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

Finnish Sourdough Rye (Ruisleipä)

24th February 2021

Raw Blueberry Bites

Raw Blueberry Bites

22nd February 2021

Mazariner (Swedish Almond Tarts)

Mazariner (Swedish Almond Tarts)

11th February 2021

Seeded Sourdough Knäckebröd

Seeded Sourdough Knäckebröd

31st January 2021

Semla bun Lent bun

Swedish Semlor (Lent Buns)

28th January 2021

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I hope those of you who want to have a go at bakin I hope those of you who want to have a go at baking the Finnish Sourdough Rye noticed that I’ve now posted the recipe on the blog and the step-by-step is on my IGTV. If you have a starter on the go at the moment then you’ll be ready to bake it tomorrow.

I embarked on the challenge of baking sourdough baguettes yesterday. I don’t make them often as it’s quite a long winded exercise😅
Not my prettiest loaves but they taste really good.  I added a little too much water to the dough, so it got too saturated 🤦🏼‍♀️ Lesson learnt!
I’ve wanted to share this loaf with you for some I’ve wanted to share this loaf with you for sometime, after several attempts to perfect, I think I’m there!

Since #ryelove week I’ve been pondering a sourdough bake using the scalded flour method, this involves adding nearly boiling water to the flour (I’ll talk more about this when I post the recipe on the blog) I was vaguely familiar with this method from baking traditional Swedish breads with my mum and granny, but never attempted it myself until now.

I’m going to post a step-by-step on how to make this glorious loaf on my IGTV. It really is a simple method so if you’re fairly new to sourdough baking AND you love a wholegrain healthy loaf, that’s low in gluten, then you’re sure to love this. The ultimate pairing with this dense, moist loaf is gravlax however with cheese it’s heavenly too.
Yesterday marked the start of Real Bread Week. We Yesterday marked the start of Real Bread Week.

Welcome to my new followers, lovely to have you here. You won’t know that I’m passionate about real bread, sourdough mainly.  If it’s something you’ve been longing to try, you can find how to make a starter on my website. 

So expect a few sourdough posts next week 😀
I seem to be on a mission with blueberries at the I seem to be on a mission with blueberries at the moment - ‘best ways to use them when they’re out of season’ 😃 
It may not look the prettiest but this blueberry raw bar is packed full of flavour. 
I’ve used unsweetened organic dried blueberries, soaked in boiling water before adding to the other ingredients. The colour of the water is so intense, I’m not throwing it away, I’m guessing it’s packed full of goodness. 

I’ll be posting the recipe on the blog next week, if you tap on the link in my profile and sign up to my e-newsletter, I’ll send the recipe directly to you.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀#norefinedsugars
Red Peppers stuffed with Mushroom Ragout. I love Red Peppers stuffed with Mushroom Ragout.

I love it when a Thursday evening looks like this! Inspired by the lovely produce at my local green grocer, I set to work….

I finely chopped a  banana shallot, then sauted in olive oil. Chestnut & portobello mushrooms were sliced and finely diced and added to the pan with garlic of course. Fry until all the liquid has evaporated.  Add a tin of good quality chopped tomatoes, I used @muttipomodorouk & left it to reduce for 10-15 on a low heat. I then roasted 2 red peppers until their skins were slightly blackened. In went the mushroom ragout, topped with mozzarella and straight back into the oven to melt the cheese.  Serve with a seasonal salad and bread for mopping.  This is obviously the vegetarian version however occasional I melt a slice of N’djua with the shallots for extra flavour and a chilli kick.

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