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    • Pastry – Savoury Tarts
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Pastry – Savoury Tarts


Next Workshop – TBC

09.30 – 13.30

Venue: Bourne End BUCKS

Are you someone who typically shies away from making pastry? Are you eager to perfect a savoury filled tart for your next gathering? If so, this workshop is tailor-made for you. Delve into the techniques that will enable you to create delectable pastry using a variety of unique ingredients.

Louise will guide on how to make a variety of delicious fillings.

The Workshop includes:

  • 4 hours of practical tuition
  • take home recipes sheets
  • all equipment
  • your bakes
  • plenty of refreshments & a sweet treat

Venue: Bourne End BUCKS

Cost: £85.00

*Not suitable for coeliacs or gluten intolerant. Please make Louise aware of any other allergies.

*All bookings are non-refundable and non-cancellable. If you inform me one calendar month before the scheduled workshop date, I will provide a credit, redeemable for future classes. Please note unfortunately, I am unable to make any exceptions to this policy, irrespective of the reason.

*For this workshop to proceed, we require a minimum number of attendees to cover the costs of purchasing class supplies and equipment. In the event that the class is cancelled by me due to unforeseen circumstances, you will be offered a full refund or a spot in the next scheduled class. If you opt to reschedule for a future class, the option for a refund will be forfeited, and the cancellation policies will apply to the new booking. This means that if you are unable to attend the rescheduled class, a refund will not be provided.

Testimonials:

“I wanted to say thank you for another wonderful workshop. All the tarts were delicious; there is still some quiche left but it won’t last too long! I feel that I am much more confident now in making pastry, and experimenting with different fillings. Thank you”!

Anna W
A huge thank you to everyone who came to my book l A huge thank you to everyone who came to my book launch last night — it was such a lovely evening, and I’m so glad it was enjoyed by all.

Big thanks as well to @marlowbookshop for so kindly hosting the event.

Always so grateful to @wasielewskamarta and @glamorousglutton for taking such lovely photos for me 🤍

#booklaunch #marlow #bakingbook #bunssweetandsimple #abakersgonnabake #thebakefeed #nordickitchenstories #bakinginspiration #cookbooklaunch #bakerlife #homebaking #bakeandshare
No food photos today — just summer flowers. I’ No food photos today — just summer flowers. I’m in the kitchen baking buns, getting ready for my (belated) book launch tonight at the Marlow Bookshop.


#BookLaunch #MarlowBookshop #slowdownwithstills #summerloving #BritishSummer #BakingDay #SummerBlooms #BelatedButBrilliant #SupportLocalBookshops #nordickitchenstories
Crab & Lemon Spaghetti I had some brown crabmeat Crab & Lemon Spaghetti

I had some brown crabmeat left over from a dressed crab, so I made a simple but delicious bowl of spaghetti. The crab was mixed with finely sliced garlic, chopped chilli and parsley, a good squeeze of lemon juice, and a little zest to brighten things up. Not entirely traditional, but I added a touch of Parmesan, melted into the pasta water with a knob of butter, and added it to the spaghetti at the end. It brought everything together. Finished with a drizzle of the wild garlic oil I made last week. Clean, fresh flavours — nothing fussy.

#CrabPasta #MidweekMeal #NotQuiteItalian #WildGarlicoil #PastaNight #EasyDinners #InMyKitchen #FoodieFavourites #Seafoodfix #homecooking #simpleeats #nordickitchenstories
As promised, here’s the step-by-step video for s As promised, here’s the step-by-step video for shaping these elderflower and strawberry buns. 

They take a little more time, but I promise they’re worth every minute. Soft, sweet, floral, and full of summer.

The full method, including the exact dimensions for rolling and cutting the dough, is in the book. Please let me know if you give them a go and I’d love you to add the hashtag #BunsSweetandSimple.

#BakingReel #SummerBakes #Elderflower #StrawberryBuns #BakingTutorial #StepByStepBaking #FromTheBook #BunsSweetandSimple #nordickitchenstories
Making my own water kefir is a summer ritual –
a naturally fizzy, fermented drink full of beneficial bacteria. 

Made using water kefir grains – tiny, jelly-like crystals that are a mix of friendly bacteria and yeast. They ferment sugar water into a light, tangy, gut-loving tonic.

Once the first ferment is complete, you can infuse it with fresh ingredients in a second ferment, adding natural flavour and even more fizz.

Some favourite flavours:
🍓 Strawberry & Basil
🌿 Strawberry & Fennel
🥒 Cucumber, Mint & Lime
🍉 Watermelon, Mint & Lime
🌼 Elderflower & Lemon
🍋 Root Ginger & Lemon

Ever so slightly sweet, naturally sparkling, and full of character – perfect for warm days and a happy gut.

Have you tried water kefir yet? You can read more about it if you follow the link in my bio.

#WaterKefir #SecondFerment #FermentedDrinks #Probiotics #GutHealth
#HomemadeKefir #NaturalFermentation #fermenteddrink  #KefirFlavours #nordickitchenstories
If you caught my Stories the other day, you’ll h If you caught my Stories the other day, you’ll have seen I made a wild garlic oil (with some leaves I’d forgotten about in the fridge). Well, here’s what I ended up making:

POACHED SKATE WITH WILD GARLIC AIOLI

The skate is lovely and delicate — just slides off the bone — and the aioli was creamy, punchy, and full of that fresh wild garlic flavour. A perfect way to make the most of the last of the leaves. You can absolutely make a more classic aioli with garlic and a pinch of saffron instead, if you prefer.

Here’s how I did it:

For the skate:
Poach the skate gently in barely simmering water with a splash of white wine, a bay leaf, a few slices of lemon, and 5 black peppercorns for around 5–8 minutes, until just cooked. Take approx. 75ml of the poaching liquor and pour it into a small saucepan. Boil and reduce to 1 tablespoon, then set aside.

For the wild garlic aioli:
– 1 egg yolk
– 1 tsp Dijon mustard
– 1 tsp white wine vinegar or lemon juice
– About 100ml wild garlic oil

Whisk the yolk, mustard, and vinegar together, then slowly drizzle in the wild garlic oil while whisking, until it thickens. Season with salt, and stir in the reduced poaching liquor to loosen and flavour the aioli.
Serve the skate warm, with crushed new potatoes and griddled asparagus. So simple — and so good.

📌How to make flavoured oil is in highlights

#skate #wildgarlic #foragedfood #myseasonaltable #seasonaleating #homecooking #britishfood #springontheplate
#easyrecipe #raywings #nordickitchenstories
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