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Starters

Wild Garlic and Crab Ravioli

I’m so excited to be sharing this recipe with you today. Last week, in eager anticipation, I took myself on my first woodland forage of the year! I’m happy to say, I returned with a basketful of edible, fragrant green leaves. Wild Garlic and Crab Ravioli was first on my list to make. The arrival…

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Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

Okay, today I have a dish for you that includes two vegetables that are right on trendy. Let’s begin with cauliflower. In recent years we have gone mad for it. Seared and served as steaks, riced or pureed, all delicious. However here I have prepared Charred Hispi Cabbage with Cauliflower, Miso Purée, it’s full of…

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Roasted Beetroot Dip with Feta 1

Roasted Beetroot Dip with Feta

A recipe full of colour today, in an attempt to combat the complete lack of sunshine outside!  Beetroot are delicious and plentiful from my vegetable patch at the moment so I thought I would share a great appetiser / mezze / side dish / open sandwich topper.  Roasted Beetroot Dip with Feta is an incredibly…

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Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

This recipe for Nettle and Pine Nut Parcels with Whipped Feta marks the start of the spring foraging season. They’re relatively quick and easy to make, using some store cupboard ingredients. Bronzed and crisp flaky pastry bites, filled with new season nettles, sautéed onion and garlic, with a hint of spice from the smokey paprika….

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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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Beetroot Carpaccio, Pickled Blackberries, Halloumi & Granola

Beetroot Carpaccio, Pickled Blackberries, Halloumi & Granola

I adore the deep purple hue of beetroot and its sweet, earthy flavour. Paired with cheese and you have a match made in heaven.  I’ve teamed this beetroot carpaccio with a tempting savoury granola, with hints of fennel and pickled blackberries for acidity. Extra virgin rapeseed oil is fast becoming a staple in my kitchen. …

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Best eaten on the day it's baked however it does freeze well.

Plaited Pesto Bread

Looking for the perfect bread to serve with soup or salad ? Or make this plaited white loaf to serve at barbecues, picnics and at family gatherings.  It’s most definitely a crowd pleaser.  You can vary the pesto ingredients to suit your taste and what’s in your fridge and larder. * Best eaten on the…

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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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Mezze Table

Muhammara Dip with Pitta Bread

I just like something really tasty to eat. Actually, I like it if I’m offered three or four small delicious plates from which I can choose. The way we eat has changed dramatically, far more appealing than the strict, formal, starter, main course and side dish.  Relaxed dining with multiple dishes in the centre of…

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Charred Courgette & Sumac Dip

Sumac Spiced Courgette Dip

It’s virtually impossible to grow courgettes without getting a glut? They grow so very easily and rapidly and virtually pest free. So what to do with them? Well I wanted to share this recipe with you as although it’s not the prettiest dish, it’s packed full of flavour and utilises a fair amount of 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

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

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Coconut and Spinach Dhal

Coconut and Spinach Dhal

20th January 2022

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As much as I love holidays and eating out, I do cr As much as I love holidays and eating out, I do crave a home cooked meal when I return. Lots of veg here, with a spicy peanut sauce (I add the juice of a lime to this to cut through the richness). This sounds complicated to make but it’s actually quite simple. 

Shiitake & Broccoli Satay, Peanut Sauce.

150g shiitake mushrooms
200g tenderstem broccoli 
3 Tbls soy sauce
1.5 Tbls lemon juice
1 clove garlic, minced
1 tsp minced ginger

130g red cabbage, shredded
Fine sea salt
1 Tbls white wine vinegar
 a handful beetroot leaves (because they were in my fridge & needed eating)
75g crunchy peanut butter
2 Tbls soy sauce
1 lime
1/4 tsp nutritional yeast
A good pinch chilli flakes
1 tsp runny honey
1 small clove garlic, minced

Served with 
Pre-blended Brown basmati, Camargue & wild rice blend. 

Begin with marinating the mushrooms & broccoli. Set to one side for 15 mins.
Place the cabbage in a bowl, season with salt and vinegar, massage and set to one side for 15 mins.
Place the peanut butter in a bowl, add the soy sauce, lime juice, chilli flakes, garlic and nutritional yeast, stir. Add 20-30 ml boiling water or until you have a runny emulsified sauce.

Sauté the mushrooms and broccoli on a high heat with the marinade in a frying pan with a tablespoon or so of water for 2-3 minutes. Tip into a warm bowl and cover.
Now briefly stir-fry the cabbage for 1-2 mins, then add the beetroot leaves, if using.
Spread the satay sauce on the plate. Add the cooked rice, then the vegetables. Top with chopped nuts and toasted seeds.
I’m writing this post from the beautiful city of I’m writing this post from the beautiful city of Porto, we are enjoying a few days stay. It feels so good to travel again. I’ve shared on stories our incredible meal @semea last night. But here’s a dish I made before we left…

This dish is a wonderful summer meal. The salad is also delicious in its own right or with chicken. I make it in advance, adding the beans when I am ready to serve. You can play around with the quantities and could add crumbled feta, or seeds and nuts etc.

Miso Salmon with pickled shallot & Chilli

2 salmon or sea trout pieces
2 tsp white miso
2 tsp runny honey
2 tsp Japanese soy sauce
2 tsp rice wine vinegar 
1 small clove garlic, minced
1 tsp minced ginger 

Combine all of the above and marinate the salmon/sea trout for 20 minutes before cooking.
Heat the oven or Airfryer to 180C and bake for 5 mins in the Airfryer or 8-10 in the oven. Grill for 1 minute to caramelise. (Or could be BBQ’d)

Fennel & Bean Salad
1 bulb fennel, very finely sliced, (I used a mandoline)
A handful French beans, blanched
Broad beans, podded and skinned

Dressing
1 tbls Lemon juice
1 tsp White wine vinegar 
3 Tbls Rapeseed oil
1 small clove garlic, minced
Fresh parsley leaves

Pickle 1 finely sliced chilli & shallot in 2 Tbls rice wine vinegar, 1 1/2 tsp sugar & 1/4 tsp salt.

In a small saucepan heat 1 tbls of the rapeseed oil and add the minced garlic, sauté on a low heat. Pour into small bowl and add the remaining garlic oil, vinegar, lemon juice and season. Add to the salad ingredients and toss.
One from the weekend, (you might have seen it on m One from the weekend, (you might have seen it on my stories) a 40th birthday cake for the lovely Ruth, looked as if she had a gorgeous weekend celebrating.

Fresh flowers from @maxwellandwebbpotager
I don't really know what to eat at the moment. Tod I don't really know what to eat at the moment. Today was supposed to be sunny but it seems almost cool enough for something warm for lunch - However I just gathered salad leaves & herbs from the veg patch in the rain, so salad it is.
Griddled Asparagus, raw courgette, peas, broad beans, salad leaves & herbs all dressed in Honey, Lemon & EVOO. Not forgetting the Honeyed Halloumi.

Heavenly heatwave next week…maybe?!
Remember I made lilac sugar last week? Well here’s what I did with it…
Lilac Madeleines, a post gardening teatime treat!

Lilac Madeleines

🌸Lilac Sugar
2 handfulls lilac blossoms, little stems removed
200g caster sugar
In a large jar alternate pouring the sugar and the petals into it. Seal the jar & place it in a cool, dark place for several days. Shake every couple days for 1-2 days.

Madeleines 
2 free-range eggs 
100g Lilac sugar
100 plain flour, plus extra for dusting
100g butter, melted & cooled slightly + extra for greasing
zest of a lemon 
¾ tsp baking powder

A handful unsalted pistachios, blitzed
Lemon juice
Icing sugar

Preheat the oven to 180C fan. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping away the excess.

Whisk the eggs & the sugar together in a bowl until light & frothy. Fold in the remaining ingredients. Leave to stand for 15 mins before pouring into the madeleine tray.

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Cool the madeleines on a wire rack.  Mix some icing sugar with lemon juice to make a thin glacé icing. Dip the Madeleine in the lemon icing, then the blitzed pistachios.

Best eaten within an hour of baking 😀
With delicate, pure white bell-like flowers, Lily With delicate, pure white bell-like flowers, Lily of the Valley tells us that summer is on the way. The scent is gorgeous but all parts of this plant are poisonous. 

It’s one of my favourite May flowers and supposedly symbolises happiness. What’s your’s?

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