The Lagom Christmas Sourdough Recipes Edition (part two)
- lagombakery
- Dec 11, 2025
- 3 min read
You’ve already tasted the sweetness of Denmark, served up a big pasta salad and successfully won ‘most appetising appetiser’ with an oversized cob loaf.
(And if you have no idea what we’re talking about, read up on part one here.)
We believe in simple, slow and balanced at Lagom Bakery, and the next three recipes in our staff sourdough recipes collection are so easy you’ll almost feel like it’s cheating. These are the ones that you memorise and whip out at a moment’s notice (and maybe a quick pop-in to the bakery for extra supplies) — because a satisfying, nourishing meal that showcases the best local produce and fresh ingredients doesn’t have to take hours.
Add these to your prep list. We always love to hear your favourite recipes, too.
Pip is cooking: Nduja Tacos (for something a l’il different) and Avo Kraut Toast (for a recovery brekkie)
Nduja Tacos
Martins Ridge Farm nduja
500g beef mince (or squeeze out delicious Martins Ridge Farm snags)
La Tortilleria corn tortillas
½ red onion
1 lemon
1 cucumber
Iceberg lettuce
2 large tomatoes
1 garlic clove
2 tbsps Greek yoghurt
Homemade Tzatziki
½ cucumber, finely diced
2 tbsp Greek yoghurt
Big lemon wedge, squeezed (zest optional)
½ garlic clove, grated
Salt + pepper to taste
For the salad, dice the tomatoes, cucumber and lettuce.
Finely slice the red onion, then place in a small bowl and drench with fresh lemon juice.
In a large bowl, mix mince with a generous amount of nduja (optional based on your heat level).
Grab a small handful of mince mix and press into a tortilla (as thin and even as you can).
Pop a big pour of olive oil into a medium to high heat small pan. Then place the tortilla mince-side down for about 5 minutes. Flip and crisp for another 3 minutes.
For the tzatziki, mix all the ingredients in a small bowl.
Add your desired salad and homemade tzatziki. Voila!
Avo Kraut Toast
Lagom Bakery Sesame Boule
Tilba Dairy pepperberry goats cheese
BK Kraut sauerkraut
Pepe Saya butter
Avocado
Toast ya sourdough.
Whack on some butter and avocado.
Top with sauerkraut and goats cheese.
Lil is cooking: Avocado + Prosciutto Salad (Lagom-style)
Lettuce
Termeil Forest Gardens microgreens
1 ripe avocado, cubed
Small red onion, diced
5 slices of prosciutto (or Martins Ridge Farm lonza)
4 slices of Lagom Bakery sourdough (recommend House Loaf)
150g Meredith Goats Cheese
1 tbsp minced garlic (or as much garlic as you like)
75g Pepe Saya butter, softened
For the croutons, toast sourdough slices in the toaster. In a bowl, mix/mash the goats cheese, garlic and butter to create a delicious paste. Spread the mix evenly over the toasted bread, then place on a baking tray in the oven for 10-12 minutes, or until the bread is crispy and golden brown.
For the crispy prosciutto/lonza, line a baking tray and place the slices on top. Place a second piece of baking paper over this, and weigh it down with a second baking tray. Bake in the oven for approximately 10-12 minutes, or until the prosciutto starts to crisp.
Place the salad leaves, microgreens, sliced avocado and red onion in a large bowl.
Once cooled, crumble the prosciutto over the top.
Cut the croutons into bite-sized pieces and scatter them into the bowl.
Dressing
2 tbsp olive oil
¼ cup caster sugar
½ cup spicy tomato sauce
1 tbsp soy sauce
½ cup red wine vinegar
Place all ingredients in a small jar and shake.
Dress the salad just before serving.
