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italian

Roasted Vegetables with Tonnato Sauce

Charred Vegetables with Tonnato Sauce

Ever heard of Vittelo Tonnato? It’s a dish from Northern Italy, very popular in ’80’s. Consisting of a creamy mayonnaise-like sauce flavoured with tuna and anchovies, served with cold sliced veal.  It may sound odd to you but this combination works tremendously well. The dish was born thanks to a particularly creative chef who wanted…

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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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Seared Sea Trout with Pea & Lemongrass veloute. W Seared Sea Trout with Pea & Lemongrass veloute.

With spring in the air I fancied something fresh and light for dinner. Who doesn’t have peas in the freezer? Always good to add to a dish or be the star of the show.
I’ll pop the recipe on the blog tomorrow. If you sign up for my e-newsletter you’ll receive all my latest recipes.
Sending you a big hearty bowl of BEETROOT & DILL S Sending you a big hearty bowl of BEETROOT & DILL SOUP, with a side of labneh balls, leftover form the weekend, just incase you need something super comforting.

BEETROOT & DILL SOUP 

Preheat the oven to 190C fan. Top & tail 4 medium beetroot, wash them & cut into smallish chunks. Cut a medium red onion into quarters. Place onto a baking tray with a fat clove of garlic, unpeeled, then drizzle with oil & stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Meanwhile, heat 1 tbsp of oil in a large pan. Add a diced stick of celery & saute for 5 minutes until soft but not browned.

Stir in the roasted beets & onion and 750ml stock & season with salt & pepper. Peel the cooked clove of garlic and add too.  Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add chopped dill and puree the soup in a blender, blitz until smooth.

Serve in bowls with a drizzle of yogurt and sprinkling of dill.
Yesterday was the perfect spring day 🌞I spent t Yesterday was the perfect spring day 🌞I spent the afternoon, weeding,  hoeing  and preparing my vegetable patch for planting. I haven’t a hundred percent decided what I’m going to grow this year apart from my staples of carrots, beetroot, broad beans and cavolo nero. I’m dedicating one bed to dahlias after seeing so many beautiful blooms on here last year, Cafe au lair being one. 
So any suggestions folks, I know many of you grow vegetables, what would you recommend?
To mark the end of Real Bread Week, I’d like to To mark the end of Real Bread Week, I’d like to share with you how I make garlic bread, 2 ways.  And that I don’t always use a sourdough starter when I bake! 
Flatbread recipes, if you’re pushed for time.
So simple to knock up and really delicious served with mezze or a curry.

Have a lovely spring weekend friends. 🌞🌱🌷

Flatbreads

Option 1
250g plain flour
1/2 tsp fine sea salt
1 1/4 tsp baking powder
1/4 tsp bicarbonate of soda
 1 tsp honey
70g live yogurt
100-120ml milk
2 Tbls olive oil

Combine the ingredients with 100ml milk to begin with, add more if the dough seems dry. Rest for a minimum of half an hour preferably an hour, drizzled with a little oil and covered,.

Or

Option 2
250g plain flour
1 tsp fast action yeast
2 Tbls olive oil
1 tsp honey
1/2 tsp salt
75 ml water
75 ml milk

Melted butter combined with finely chopped parsley, grated garlic, chilli flakes &  a sprinkling of Malden salt

Yeasted method.
Combine all the ingredients, knead until you have a smooth dough. Prove for no less than an hour, preferably 2. drizzled with a little oil and covered,  You can prove in the fridge overnight and bake the next day.  Once the dough has proved, divide into 4 equal pieces, roll into buns &  leave on a floured work surface, covered with a tea towel for 25 if the dough isn’t cold, 45 minutes if it is.  Roll out and bake in a cast iron pan on a high heat for approximately 2 minutes.

✨See story highlights on how to make option 1✨
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!

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