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Waffle Making Classes at The Norwegian Bakery Bournemouth Dorset

Norwegian people are born with waffles in their mouths, almost literally!  Every time we want some comfort food, at every celebration, at every cafe, in every bakery and in every home waffles are what we crave. They’re an essential part of our culinary traditional, just as important as the croissants are to the French. They represent family, warmth and nurturing, something safe and homely. Norwegian waffles are different from Belgian waffles in that they are heart shaped, crisp on the outside and fluffy on the inside and obviously a lot tastier!

Join a Waffle Making Class at The Norwegian Bakery and learn how to make two types of Norwegian Waffles, sweet and savoury, and make as many waffles as you can eat! Book at www.thenorwegianbakery.co.uk.

  

You’ll be involved in the whole process from mixing, cooking to adding toppings, and not least enjoying your amazing handiwork with coffee, tea and cold drinks al fresco in our beautiful peaceful garden, (weather permitting), or in our conservatory.

Sweet Waffles

You’ll be making traditional sweet Norwegian waffles flavoured with aromatic cardamom. You can choose a wide variety of toppings for these waffles including jams, ice cream, fresh berries, cream, chocolate and ‘brunost’, a delicious sweet Norwegian cheese tasting of caramel.

Savoury Waffles

You’ll also learn how to make savoury waffles, adding for example spinach, beetroot and herbs, which are a more recent addition. Enjoy them with your choice of topping: fried egg, smoked salmon, avocado, chicken, salad and homemade dressings, coffee, tea and cold drinks. Here is a very healthy savoury waffle with spinach and dill, filled with salmon, avocado and salad.

  

 

We also offer bespoke classes, just get in touch and we can discuss your requirements. Maybe you’re a company or organisation and would like your employees to take part in team-building through Norwegian waffle making. Hen parties and parties/groups of friends and families are also warmly welcome.

 

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Norwegian Mulled Wine – Gløgg Recipe

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A Wonderful Warming Gløgg/Mulled Wine – The Ultimate Hygge

25 Whole Cloves

4 Cinnamon Sticks

Fresh Ginger, about 80 grams cut into bits

1 teaspoon Cardamom Seeds

1 Vanilla Pod split lengthways

1 Bay Leaf

8 Black Peppercorns

Freshly Grated Nutmeg about a quarter of a whole kernel

2 Star Anise

Zest of 1 Unwaxed Lemon

Zest of 1 Orange

800 ml Water

150 grams Demerara Sugar

4 Bottles of Fruity full bodied red wine

1 Bottle Port

Raisins and chopped or flaked blanched almonds or other dried berries and fruits.

How you make it

Bruise the spices in a pestle and mortar. In a pan add the spices, zests, vanilla pod and the water. Bring to the boil, and let it simmer for 10 minutes, leave to cool in the pan for 3 hours.

Sieve the spice extract mixture, bring to the boil again and add the sugar. It’s now ready to use. You don’t have to use it all at once as it keeps in the fridge for many days.

Heat of the amount of wine required, DO NOT boil the wine! While tasting gradually add the required amount of spice extract syrup and port. You can also add vodka and akevitt, (Norwegian Spirit). Add more sugar if you’d like it sweeter. You can also use honey if you prefer.

In Norway we often enjoy Gløgg with Pepperkaker, Gingerbread in front of a log fire.

SKÅL!

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http://dorsetbakingclasses.co.uk/

 

 

 

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Baking Class Gift Vouchers – The Perfect Token of Love

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When you give a loved one a Norwegian Bakery Gift Vouchers enabling them to experience one of our wonderful Baking Classes in Bournemouth Dorset they will be eternally grateful. They will enjoy a indulgent, informative and fun day creating delicious bakes including Sourdough, Aga Baking and Norwegian specialities such as Cinnamon Buns, tasting and learning the art and skill of Real baking. They will be inspired to continue their baking at home for you and others to enjoy for years to come!

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Here are some extracts from previous students’ reviews:

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The Sourdough course was the most fantastic day – not only did I get to hone my limited skills but I felt spoilt as well with all of Anne-Marit’s wonderful cooking and hospitality’

‘You have got us both hooked on baking bread.’

‘We enjoyed a great day laughing, sharing stories, learning about baking, and eating an amazing spread of Norwegian waffles, coffee, toasted sourdough with veggies/pesto/halloumi and dessert.’

‘Your sourdough baking course dispelled all the myths and my bad habits.’

‘The day was full of baking, tips and lots of notes and recipes to take away, not to mention, my own sourdough starter, two sourdough loaves, pitta bread and more.’

‘It was a great combination of feeling homely and professional!!!! Oh and the bread was AMAZING. I had a very happy family’.

‘Thank you so much for your hospitality, Anne-Marit, and for spreading your love’.

Buy BAKING CLASS GIFT VOUCHERS or book a BAKING CLASS at www.thenorwegianbakery.co.uk.

http://dorsetbakingclasses.co.uk/

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A gift from the The Norwegian Bakery: our Kransekakestenger, Almond Delight Recipe

At every important celebration in Norway, guests will be served this quintessential Norwegian showstopper party cake called ‘kransekake’. This is what this amazing cake looks like:

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Here at The Norwegian Bakery we ofter bake an easier variant of this cake called ‘kransekakestenger’. Today we’re sharing our recipe with you, find it further down this page. We call them Almond Delights, since they are mainly made of ground almonds and taste of delightful deliciousness. You can come to one of our Baking Classes here in Bournemouth, Dorset, be it our Amazing Sourdough Classes, or other Baking Classes where you can learn to bake Focaccia with Biga, Bagels, Norwegian Cinnamon Buns or even these kransekakestenger:

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We also often bake the kransekakestenger for our students to enjoy during their class with a cup of coffee or tea. If you fancy baking them yourself here’s the recipe:

Norwegian Kransekakestenger

Makes about 20

  • 300 grams Ground Almonds
  • 260 grams Icing Sugar
  • 2 large egg whites, (about 75 grams)

Melted Chocolate and icing for decoration.

Pre-heat the oven to 200°C.

Mix all the ingredients in a bowl until a smooth mass, using your hands to kneed the dough lightly. If it’s a bit sticky add more icing sugar.

The dough can be kept in the fridge for a couple of days, or shaped and baked straight away. Dust your work surface with icing sugar. Take some of the dough and roll it into finger-thick sausage shapes, and cut into ‘fingers’ about 8 cm long.

Bake on a lined baking tray for 5-10 minutes in 200°C or until they are just browning very slightly. Cool on a cooling rack. Eat them unadulterated or dip ends into melted chocolate and decorate with icing sugar. They keep for a couple of weeks in an airtight container in the fridge. Or freeze them. To prevent them from drying out, add a piece of bread to the box. That’s what we Norwegians do!

ENJOY!

http://dorsetbakingclasses.co.uk/

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Why is our Sourdough Bread Good for You?

The Sourdough Bread you learn to bake at the Sourdough Baking Classes or you buy here at the Norwegian Bakery is made from pure ingredients. It is also fermented for several hours, sometimes 18 hours or longer to develop flavour and to make it more nutritious and more digestible. Do you know what goes into factory produced bread? They add extra gluten, (YES!), various enzymes that don’t need to be declared on the packaging, numerous emulsifiers and acids. Google the Chorleywood Bread Process and you can read more about this shockingly unhealthy type of bread, which unfortunately accounts for 80% of the bread made today and eaten by most people.

If you haven’t tasted proper Sourdough Bread, (some supermarkets say they sell Sourdough Bread, but what they’ve added is SOUDOUGH TASTE, ugh!), you are missing out! It has a gorgeous chewy and satisfying texture, and a lovely aromatic slight tang, and is GOOD for you. The Norwegian Bakery is a proud member of The Real Bread Campaign, and this is the mark to look for to make sure you buy Real Bread, without any artificial additives:

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If you have never baked a Sourdough Loaf, you definitely have missed out! Baking Sourdough is very flexible and can easily be fitted into your schedule as there are lots of different methods and time scales for baking this amazing bread. You just need to apply LOVE and patience.  Good news: the Norwegian Bakery can help you out! Why not book onto our next Sourdough Baking Class on Saturday 12 March 2016 at www.thenorwegianbakery.co.uk?

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LOWER GLYCEMIC INDEX    Sourdough often has a LOWER GLYCEMIC INDEX than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

EASIER DIGESTION   Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

ALLEVIATES SENSITIVITY TO GLUTEN Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

MAINTAINS HEALTHY GUTS countrysourdoughThe fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria= happy body.

Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

MORE NUTRITIOUS  The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium (okay – some of these in fairly tiny amounts)–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

HISTORY SPEAKS FOR ITSELF Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature.                                                                                 IMG_3109

It’s only natural that we eat it as opposed to other adulterated factory produced bread.

BETTER KEEPING QUALITIES = LESS WASTE Acetic acid–which inhibits the growth of mould, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

                                                   F O R  T H E

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                                                                                              O F  S O U R D O U G H

http://dorsetbakingclasses.co.uk/

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Fabulous Sourdough Baking Classes at The Norwegian Bakery

 

Dear All Homemade Real Bread Lovers!!

We’ve had some amazing Sourdough Baking Classes here at the Norwegian Bakery in Bournemouth, Dorset, in the last few weeks. People have been learning about how to feed and look after a sourdough starter, and how to bake amazing flavoursome crusty sourdough bread with it.  Sourdough is a name for a mixture of water and flour containing a culture of naturally occurring yeasts and lactic acid bacteria, (the friendly type). Yeasts and bacteria are present all around us – for example in the air, soil and water. Those well suited to bread production are found in relatively high populations on the surface of cereal grains such as wheat. Maintaining a Sourdough Starter, containing wild yeast, requires adding water, keeping it at appropriate temperatures and providing food in the form of flour. This enables  it to thrive, and the microorganisms will co-exist in a perfect symbiotic relationship, making sure the bread will rise. The interaction of increasing bacteria and the product of their respiration, including lactic and acetic acids, also contribute to the flavour, texture and aroma of the bread. Check out the bubbles in our very active, well-fed and cared for sourdough starter:

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Images from our recent Sourdough Baking Classes:

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Our next Sourdough Baking Class is on 12 March 2016. Book and join us at: www.thenorwegianbakery.co.uk!! In addition to all the fabulous baking during the class, you’ll be served a lovely lunch with a glass of wine, and have the pleasure of tasting some amazing sourdough treats such as Luscious Norwegian Sourdough Waffles and a Scrumptious Raspberry and White Chocolate Sourdough Loaf. On top of that you can enjoy the spectacular seaside while you’re here:

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Learn how to bake, have fun, relax and enjoy life, meet new people, taste amazing food!!

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http://dorsetbakingclasses.co.uk/

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The Norwegian Bakery Website Launch – Check it out!!

 

Dear Fresh Homemade Bread & Cake Lovers!

I’m more excited than ever about the amazing bakes I’ll be sharing with you through this blog and by inviting you to an incredible array of fantastic Baking Classes here at The Norwegian Bakery here in sunny Southbourne near the Beautiful beach resort  of Bournemouth!! You can even order some of the loaves by contacting me and collect them from my bakery. Contact details are on the website. Here are a few images of what’s on offer:

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http://dorsetbakingclasses.co.uk/

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