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Venison à la Lindström with Spiced Celeriac Remoulade

January feels like we’re lumbering through the grey and the cold that forces its way through our clothes and into our bones.  I need comfort at this time of year and it had occurred to me whilst sitting in my kitchen flicking through my recipe notebook that I hadn’t made this Swedish classic for some time. ‘Biff à la Lindström’  Beetroot,…

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Ris à la Malta (Swedish Rice Pudding)

Ris à la Malta (Swedish Rice Pudding)

It wouldn’t be Christmas in my house without  ‘Ris à la Malta’ A lightly sweetened rice pudding, infused with vanilla and cinnamon served with fruit. My Mother and Grandmother always used to serve it with a cherry compote, an appealing festive red next to the pure white of the rice looked so pretty.  It’s traditionally served after the…

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Slow Cooked Pigs Cheeks

Slow Cooked Pork Cheeks

Each year, the plunge into winter makes me grateful for a well-stocked larder and freezer, it makes it easy to create a repast even when it’s too cold to go outside and stock up on this-or-that. This is a wonderful prepare ahead dish, requires a little effort but well worth it. It’s comfort food at its best, a casserole with deliciously tender…

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Lussekatter

Lussekatter – Lucia Saffron Buns

Lussekatter (Lucia saffron buns) are traditionally eaten on the day of Lucia. Each bun is shaped into an S-shape, which is supposed to resemble a cat’s tail. Nobody knows for sure the origins of the shape and the connection with Saint Lucia, but it seems likely that they were originally called djävulskatter (the devil’s cats)….

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Santa Lucia (St Lucy’s Day) 13th December

Lucia is a magnificent advent tradition in Sweden, for the music, white gowns, candles and the sheer beauty of the event – it is definitely worth seeing if you can, you won’t have to go far to find a Lucia celebration in Scandinavia at this time of year. In the past, the feast of Lucia was celebrated during the Winter Solstice and…

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The Scandinavian Open Sandwich

The Scandinavian Open Sandwich

Open sandwiches (smörgås) are a favourite of mine and also one of the simplest things to create. You don’t need a recipe for them, it’s really just about using your favourite kind of bread and adding the toppings that you’d like to go on it. Begin by spreading just the right amount of butter on your chosen bread. On…

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Venison Casserole

Venison Casserole with Pickled Chanterelles

In the north, they have the advantage of being able to indulge in a lot of game during the autumn. Approximately 300,000 Swedes have hunting licenses. In total, they contribute 20,000 tonnes of wild game to the Swedish table every year. As only a certain number of animals can be killed each year thanks to decades of…

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Swedish Crispbread

Knäckebröd (Swedish Crispbread)

Oh I love this cold weather, hardy grain, it’s extremely tasty, high in fibre and sustaining. You’ll find it’s the dominant ingredient in most crispbreads across the Nordic region and not forgetting the large array of dense and dark rye breads too. These rye or wholemeal flatbreads are widely baked in the Nordic region. Their…

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Lingonberries

Lingonberries

I’m going to introduce you to a few Nordic ingredients, some you may or may not know in my next few posts.  Although lingonberries look so delicious in their natural form they are not good to eat raw as they are really tart and bitter, adding sugar transforms them into something that goes incredibly well with…

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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

Spiced Beetroot Burgers

Spiced Beetroot Burgers

8th August 2022

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

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

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Griddled Sardines, Spiced Mayo I spotted fresh C Griddled Sardines, Spiced Mayo
 
I spotted fresh Cornish sardines at my fishmonger’s yesterday morning. I had to buy them because I have been wanting to replicate a dish we had in Porto when we visited recently. I obviously didn’t have the exact ingredients for the mayonnaise but I think I came pretty close to the original. Simple, tasty and a very inexpensive midweek meal!
I don’t know about you, but we have been eating I don’t know about you, but we have been eating salads all week. I have no inclination to cook in this extreme heat. Here’s one we ate yesterday…

Halloumi, Morello Cherries, Salad leaves, Red Onion, French & runner beans, Pearl Cous cous & Mint blossom with a simple EVOO dressing.

#foodstagram #foodiesofinstagram #foodstyling #9vaga_food9 #foodfluffer #onourcreativetable#cuisine_captures #foodartblog #foodartclick#vegetarianfood #fromgardentotable #healthyfood #seasonaltable #summertime #halloumi #summersalad #dappledlight#nikonphotography #nordickitchenstories #foodreel  #seekinspirecreate #stylingtheseasons #distractionsandinspirations  #alittlebeautyeveryday
You’ve probably got ripe bananas in your fruit b You’ve probably got ripe bananas in your fruit bowl, right? Slice and freeze them, they’re great for nice-cream. Perfect for hot sunny days like today. 🍦😎 

Freeze sliced ripe bananas until completely frozen. The riper the bananas, the sweeter the nice cream.
Blend the chunks in a food processor or high-speed blender until smooth, with a little yogurt and milk of your choice (I used coconut). Then add flavourings of your choice.

Serve immediately for a soft-serve texture, or place in the freezer 1 to 2 hours for a firmer consistency.

Flavour options:
(Freeze the fruit in chunks)
Passionfruit
Mango
Peach
Nectarine
Raspberries
Strawberries
Cacao
Which one would you choose? Have a great weekend Which one would you choose?

Have a great weekend friends…stay cool 😎
Anyone else dreaming of this 🥵 #beach #swim #c Anyone else dreaming of this 🥵

#beach #swim #cooldown
Rifling through my recipe file, going back a long Rifling through my recipe file, going back a long way! I came across this Swedish breakfast bread recipe. I used to bake this all the time, and had totally forgotten about it.
This is a yeasted loaf, made with wholegrains, kefir, stout and caraway. It has the most amazing depth of flavour, delicious for breakfast or lunch.

If you have no interest in learning how to bake sourdough but like to eat nutritious and healthy bread, then this is definitely worth having a go at. It’s a simple and straightforward process.

On the other hand, I’ll be converting this recipe to a sourdough loaf. I’ll be posting both some time in the next week.

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