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Inspired by family recipes

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nordic flavours

Finnish Sourdough Rye (Ruisleipä)

This Finnish Rye Bread Ruisleipä has been on my baking list for a while.  And what better time to post than now, Real Bread Week, the international celebration of additive free loaves.  As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from…

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Seeded Sourdough Knäckebröd

Seeded Sourdough Knäckebröd

Knäckebröd or crispbread are widely baked in the Nordic region. Their origins lie in Sweden and Finland where they have been baked in their current form for around 500 years. You may wonder why they have a hole in the middle?  Before the invention of the iron stove, baking these crisp flat breads was something…

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Festive Saffron Star

Festive Saffron & Cinnamon Bread Star

This Saffron and Cinnamon Bread Star is a stunning centrepiece that’s so pretty nobody will want to be the first to cut into it. Enriched, soft, golden saffron dough layered with sweet cinnamon scented butter and folded into a festive star shape. It’s so, so good. This certainly is sometimes a little different to serve…

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Chocolate & Cardamom Buns

Swedish Chocolate & Cardamom Buns

Chocolate and Cardamom Buns, sound good don’t they?  Those of you who follow me will know that I love buns in all shapes, sizes and flavours.   After sharing a coffee with my son the other day, we talked about making them, so now I would like to share them with you. These tempting, sweet, enriched,…

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Kroppkakor with lingonberries & kale

Kroppkakor (Swedish Potato Dumplings)

Ask two people from different parts of Sweden, how to make kroppkakor (potato dumplings), more than likely they won’t agree, however what they will agree on is that you must make them. Originating on the Baltic island of Öland, inland to rustic Smaland, kroppkakor always consist of mashed potato, with the addition of flour and…

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Healthy Swedish Chocolate Balls (Chokladbollar)

Healthy Swedish Chocolate Balls (Chokladbollar)

Hand on heart, these delicate little bites are good for you. This recipe for Healthy Swedish Chocolate Balls chokladbollar are incredibly nutritious, quick, and easy to make.  They’re gluten, dairy, refined sugar and nut free, making them the healthiest treat possible. Classically, in Sweden, chokladbollar consist of oats, butter, refined sugar and cocoa, delicious but…

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Swedish Pickled Gherkins(Västeråsgurkor)

Classic Swedish Pickled Gherkins (Västeråsgurkor)

Pickles were always part of our meals at home, breakfast and lunch especially.  Dill and dill crowns are an integral part of Swedish pickled gherkins. They should also be both salty and sweet and definitely not too vinegary.  This is a family recipe, given to me by my grandmother, I’ve just tweaked it a little….

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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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Nordic Granola

Rye, Buckwheat & Blueberry Granola

I’m a breakfast lover.  I think it could be my favourite meal of the day. Waking from a natural fast, hungry for a healthy start. Granola, yogurt or milk with a little fruit and coffee of course, a big cup is a first class breakfast for me. I make granola frequently because, in my house…

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Swedish Vetebröd rhubarb and cardamom.

Swedish Vetebröd with Rhubarb & Cardamom

Swedish Vetebröd with Rhubarb and Cardamom, sound good, not sure? Well this recipe is a Swedish classic. An enriched, sweet yeasted bread, delicately spiced with cardamom, however the addition of roasted rhubarb is my twist. I think the cardamom works so incredibly well with this garden vegetable, often mistaken for a fruit. This bread is…

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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

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

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

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Easy, simple and delicious, love this Friday night Easy, simple and delicious, love this Friday night meal. 

Have a great weekend whatever you’re up to. I’m in search of wild garlic 🌱

Fish Tacos with Avocado Salsa
Serves 4

550g sustainable white fish, ie. Hake or pollack
1 1/2 limes
1 1/2 tsp paprika
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
3 tables olive oil
100ml sunflower oil
salt & pepper
1 avocado, peeled and diced
1 medium tomato, skinned & deseeded
a small handful of coriander leaves, chopped

To serve:
Quick pickled red onion (how to make on highlights) 
coriander
red chilli, sliced
8 tortillas
Little gem lettuce
2 limes, cut into wedges
Greek style yogurt

Method
To begin, slice the fish into thick chunks and place into a shallow dish. Combine the juice of a lime, spices and olive oil, pour over the fish, turn to coat. Leave to marinate for 20 minutes.
Put the avocado in a bowl and squeeze over the juice of half a lime. Finely chop the flesh of the tomato and add to the avocado with the coriander.  Season and stir.  Set to one side.
Heat the tacos according to the packet instruction.
Heat the sunflower oil in a heavy-based frying pan over a medium-high heat.  Season the fish and fry in batches so as not to over crowd the pan.  Fry each piece for 2-3 minutes.  Place the fish, once cooked on to kitchen paper, then onto a warm plate.
Place a little of each ingredient on the tacos, drizzle with lime juice and serve with a handsome dollop of yogurt.
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✨

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