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Soups

Onion, Pearl Barley & Cider Soup

Onion, Pearl Barley & Cider Soup

There’s nothing more comforting than a hearty, steaming bowl of soup when the wind is howling and the rain is lashing down outside. This delicious onion, pearl barley and cider soup is packed with intense caramelised onion flavour, with hints of thyme.  To make this extra special I like to add a side of cheesy…

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Healthy Green Gazpacho

Healthy Green Gazpacho

I have been making this green gazpacho for some time now, it’s become one of my favourites.  It’s super healthy, full of plant power and certainly easy to prepare.  Not only that, the vivid green is so appealing, you just know it’s going to be good for you! The wonderful thing about this soup is…

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Spring asparagus soup

Chilled Spring Asparagus Soup

Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We welcome asparagus in late April and then the season ends in June.  Take advantage while you can, I’d say! That’s why I’ve created this fresh spring-like recipe for you.  We’re experiencing…

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celeriac, spiced apple & pancetta soup

Celeriac, Spiced Apple & Pancetta Soup

  I don’t know about you but I really welcome a steaming hot bowl of soup in the winter months.  It’s quick to prepare and I generally have a variety of vegetables in my fridge to chop and simmer in a pan to then blitz to have for my lunch. Celeriac or celery root, this…

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Thai Spiced Chicken Soup

Chicken soup is often a staple when you’re fighting a cold or flu but did you know that homemade chicken soup actually has health benefits too? Cuddling up with a bowl of hot chicken soup is the best cure for colds in the winter months, according to researchers.  A study found that chicken soup could…

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Cucumber & Crayfish Soup

Chilled Cucumber & Crayfish Soup

I am a huge fan of Greek style yogurt, it is so versatile, protein packed, loaded with probiotics and sustaining. This kind of yogurt is high in fat and in stark contrast from the consensus of even just 10 years ago, when we were all told to shun fat and supermarkets responded with shelves upon…

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Swedish Fish Soup with a French Kick

Swedish Fish Soup with Saffron Rouille

If ever you find yourself in Stockholm at the Food-hall (Saluhall) at lunchtime you will do well to join the local shoppers and office workers in a bowl of fish soup. Swedes like to eat lunch early, we’re talking midday or even earlier!  You’ll find yourself sitting at a table where you will be jostled…

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Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

Neither from Jerusalem or an actual artichoke, this strange, knobbly vegetable is, in fact, a tuber from the sunflower family. The white flesh of this vegetable is nutty, sweet and is a good source of iron, B vitamins and thiamin. It will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to…

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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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