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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

Spaghetti with Lemon, Asparagus and a Golden Yolk

19th May 2020

Gluten-Free Strawberry & Elderflower Tart with an Oat & Almond Crust.

14th May 2020

Dehydrated Sourdough Starter

10th May 2020

How to make a sourdough starter

5th May 2020

Sea Bass, Lemon Roasted New Potatoes & Fennel

4th May 2020

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I have some very exciting news to share with you m

I have some very exciting news to share with you my friends.
⁠
@CookforCharityUK have collected some wonderful recipes donated by a range of chefs and restaurants you’ll all know, collating them into an e-cookbook, to be released on 1st June. ⁠
⁠
The e-cookbook, entitled 'Cook for Charity', will be available to those who donate to the NHS Charities Together Covid-19 Urgent Appeal through their fundraising page. ⁠
⁠
The book will features recipes from: @hide_restaurant @oklava #therealgreek @hawsmoorrestaurants @rosasthaicafe @arabicalondon @thehindsheadbray @gbchefs @marcusbelgravia @wingmanschicken @dishoom @hiccelondon @francomancapizza @frenchiecoventgarden @barrafinalondon @theivywestst @awongsw1 @adamhandling @chucsrestaurants @longboys_uk @quovadissoho and many more to be announced...⁠
⁠
How am I involved you ask? Well on Saturday 30th May I will be showing you how to make Franco Manca’s sourdough pizza 🍕from the e-book. I’ll keep you posted on further details.
⁠
✒️Sign-up to their mailing list to receive an update when the book is ready! An easy click away.
www.cookforcharity.org/

Meanwhile it’s salad all the way this week for lunch and dinner. 🍉Watermelon sales with rocket, cucumber, feta & niçoise olives.

This is a firm favourite in my house. Fish kebabs

This is a firm favourite in my house. Fish kebabs marinated in lemon juice, olive oil, herbs and garlic, served with herby yogurt and cabbage slaw.

As it’s a Bank holiday and the weather is fine,

As it’s a Bank holiday and the weather is fine, it’s got to be a barbecue right?
Salmon and monkish kebabs.

Have you made elderflower cordial this year? You m

Have you made elderflower cordial this year? You may then want to make this as it’s bank holiday weekend?!
•
🥂 Elderflower and Prosecco Granita🥂

300ml Elderflower cordial
(I used my recipe, available in my blog archive. The sugar may vary in other recipes)
400ml Prosecco🍾

Combine the elderflower cordial with the Prosecco. Put it in a plastic, lidded box or if you have 2 and the room in your freezer the whole process will be quicker, by putting half the quantity in each box. Leave in the freezer until frozen around the edges; this should take 2-3 hours. Stir with a fork and freeze for another 2 hours. Then 45 minutes after that run a fork along sides of container to break up any large chunks of ice. Check on granita several times, every half-hour to an hour, gently breaking up chunks of ice with a fork. Granita is ready when the ice is full of large, irregular flakes with little to no liquid remaining.
Stir well and serve decorated with lemon zest & lemon balm. *For best flavour and texture, serve within two days of making.

Labneh, Heritage Tomatoes, Olives, Wild Garlic & B

Labneh, Heritage Tomatoes, Olives, Wild Garlic & Basil

Labneh is a doddle to make. All you need to do is mix 500g Greek full-fat yogurt ( I like to add equally quantities of goats yogurt & Greek yogurt) with 1 level tsp fine sea salt, then strain in a muslin for 24-48 hours. That’s it! Simple, easy and delicious!
You can serve it topped with chopped olives, minced garlic, oregano, nuts with a sprinkling of lemon zest and a glug of olive oil you now have the perfect mezze dish served with cruditee and bread sticks.

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