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nordic flavours

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

Traditionally, hard bread, such as knäckebröd is present at the table during every Swedish meal. The top surface is always more undulating than the base and is known as ‘the rich mans side’ because when you spread your chosen topping, most commonly butter, more gathers on the rough, uneven surface. The same can be said…

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Spiced Pear & Rye Cake

Spiced Pear & Rye Cake

I am delighted to be sharing this lovely recipe for Spiced Pear & Rye Cake with you: it’s wholesome, lightly spiced, soft and deliciously moist.  It’s the perfect fika treat! I have loved baking cakes for as long as I can remember.  I was very fortunate as a child to have an orchard to inspire…

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#comfortfood #easyrecipe #sodomino

Swedish Fishballs – Fiskbullar

Here it is, December, I don’t know about you but this year has flown by. Let’s hope for a much happier festive season with our friends and family at the end of the month.  Not a festive dish exactly, and quite different from my recipe for Smoked Haddock Fishcakes with Lemon Butter Sauce. However if…

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Christmas EBooklet Cover

A Swedish-Style Christmas Wrapped-up

If you follow me on Instagram you’ll know that I’ve dropped a few hints in the last few weeks about a Christmas related project I have been working on. Well it is with great excitement and trepidation that I can now finally share my Ebooklet with you! When you open ‘Yulefest’ you can start planning…

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Swedish Apple Cake

Swedish Apple Cake (Äppelkaka)

Apple cake recipes are ten to the dozen at this time of year, but this version I absolutely love. Consisting of brown butter, eggs and sugar.  I also add chopped and ground almonds, cardamom (of course!) and coconut. This brings comfort and sustenance on a Sunday afternoon after a long walk in the autumn sunshine. …

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Cinnamon Bun- Tangzhong Method

Fluffy Swedish Cinnamon Buns

Did you know it was Swedish Cinnamon Bun day Kannelbullensdag on 4th October!  When Swedes, and it seems the rest of the world indulge in even more of these moreish spiced buns than usual. A date I can easily remember because it’s also my niece’s birthday too! If you follow my blog you’ll know that…

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Smörgåstårta (Swedish Sandwich Cake)

Smörgåstårta (Swedish Sandwich Cake)

Swedish Midsummer’s Eve falls on 25th June this year. Midsommar is the purest celebration of the summer solstice, involving flowers in your hair, dancing around a maypole and a never-ending supply of pickled herring, crispbread, beer and aquavit (snaps). As it’s not possible to spend it in Stockholm this summer, we’ll be celebrating in style…

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National Sweden Day Cupcakes

National Sweden Day Cupcakes

Buttery light vanilla cupcakes with a fresh strawberry filling and velvety crème pâtissière, trust me, they’re so irresistible, you won’t be able to stop at one. It’s not strange that the house is full of so many baked goods at the moment, the vast majority of them produced by me. I’m a natural baker, and…

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Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

This impressive-looking Easter Salad of Quails Eggs & Hasselback Potatoes with a saffron dressing is actually very easy to make. The rich, velvety dressing can be prepared ahead and stored in the fridge for up to 3 days.  The rest is really very straight forward with delicious results. Saffron and citrus, the sunshine in all…

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Swedish Saffron and Vanilla Buns

It might surprise you to find out that saffron is a very popular spice at Christmas and Easter in Sweden, especially in baked goods. With a glorious splash of honey yellow and a delicious subtle floral yet earthy flavour, it adds a wonderful warmth to these Swedish Saffron and Vanilla Buns. A sweet, enriched yeasted…

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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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