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Events

Sourdough Workshop
Sourdough Workshop

Beginners Sourdough Workshop

NEXT WORKSHOP – DATE TBC

*COVID-19 – Louise is running this small workshop, with a maximum of 4 students at her home.  There’s plenty of room to socially distance with good ventilation.

09:30 – 13:00

Bourne End BUCKS

Sourdough can be a difficult thing to master, but with Louise’s help you’ll gain the skills and confidence to bake tasty sourdough loaves. On this workshop, along with your creations you’ll take home a banneton basket, scraper and a some of Louise’s precious starter to get you going.
 
The morning will commence with coffee/tea and a selection of freshly baked Swedish buns. We will guide you through on choosing the best ingredients to working and shaping the dough, to get the best results.

A perfect gift for a budding sourdough baker!

Cost: £70.00

To secure your place drop me an email:

Louise@nkstories.co.uk

Handmade Sourdough Loaves
Handmade Sourdough Loaves

 

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Scandinavian Baking Workshop

NEXT WORKSHOP – DATE TBC

09:30 – 13:30

Bourne End BUCKS – Venue TBC

To borrow the Danish word hygge (a feeling of contentment and cosiness) perfectly describes this workshop.  Glorious Scandinavian cardamom buns, Swedish småkakor: melt in the mouth small cookie selection and you won’t be able to resist vaniljlängd a sweet yeasted vanilla loaf .

The morning will commence with coffee/tea and a run through of what we will be baking. Louise will guide you through on choosing the best ingredients, to working and shaping the enriched dough for the buns, to get the best results. We’ll prepare Swedish cookie dough that can then be used in several recipes.  Finally the star of the show a sweet vanilla loaf, enriched with almonds, it’s an ultimately indulgent treat.  

Suitable for all levels of experience.

Cost: £60.00

To secure yours place drop me an email:

louise@nordickitchenstories.co.uk

Cardamom Buns

When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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