Fig Carpaccio - elegant & simple
As summer fades and the air begins to crisp, early autumn brings with it one of the season’s most delicate treasures: fresh figs. Their soft, honeyed sweetness makes them the perfect base for this elegant Fig Carpaccio with Burrata—a dish that feels indulgent yet effortless.
Velvety figs are gently pressed onto the plate, their juices mingling with creamy burrata and a drizzle of olive oil. A scattering of chives, crushed pistachios, and a whisper of thyme adds freshness and texture, while slices of warm sourdough invite you to scoop up every last bite. Play around with the flavours of the toppings, other great options are goat/gorgonzola cheese, honey, or prosciutto.
Whether served as a refined starter or a centerpiece for a leisurely lunch, this dish captures the quiet richness of autumn in every mouthful.
Fig Carpaccio with Burrata, Chives & Pistachios
Serves: 1 plate
Prep time: 10 minutes
No cooking required
Ingredients:
4-5 ripe figs (save one as a topping)
1 ball of fresh burrata
1 tablespoon chopped fresh chives
Extra virgin olive oil, to drizzle
Sea salt, to taste
Freshly ground black pepper, to taste
Small pinch of fresh or dried thyme (optional)
1 tablespoon crushed pistachios (optional)
Fresh sourdough bread, for serving
Instructions:
Prepare the figs:
Gently peel the figs. Slice them in half, then press each half down onto a serving plate to flatten slightly, creating a “carpaccio” layer. Let the juices pool naturally on the plate.Add the burrata:
Tear open the burrata and place it gently in the center of the figs, allowing the creamy interior to spread slightly.Season:
Sprinkle chopped chives evenly over the dish. Add a pinch of sea salt and a few cracks of black pepper to taste. Add a few slices of fig on top for visual effect.Garnish:
Drizzle generously with good-quality olive oil. Add a light sprinkle of thyme for a fragrant herbal note—or, for a bit of crunch, scatter over some crushed pistachios.Serve:
Bring the plate to the table with slices of fresh sourdough bread, perfect for scooping up the creamy burrata and fig juices.
August Fig Pie with a creamy ricotta filling
This savoury fig and ricotta pie is a delicate balance of creamy, salty, and subtly sweet — perfect for late summer when figs are at their peak. Made with a light ricotta base enriched with honey and egg white, and studded with whole figs that caramelize beautifully as they bake, this small pie is ideal for a solo brunch, light lunch, or a refined appetizer. Add a sprinkle of herbs or a tangy cheese topping, and you’ve got a dish that’s simple yet deeply flavorful.
Ingredients
For the crust (optional if you want a firmer base):
1/2 cup all-purpose flour
3 tbsp cold butter, cubed
Pinch of salt
1–2 tbsp cold water
For the filling:
1/2 cup ricotta cheese (full-fat preferred)
1 egg white
1 tsp honey (adjust to taste — for a more savoury pie, use less)
Pinch of salt
Pinch of black pepper
A few fresh thyme leaves or 1/4 tsp chopped rosemary (optional — for a herby twist)
3 ripe figs, halved or quartered (depending on size)
Olive oil, for drizzling
Optional toppings (after baking):
Crumbled feta or gorgonzola
Extra thyme or rosemary
A drizzle of balsamic glaze or chili oil
more fresh figs
Instructions
1. Make the optional crust: or buy ready bought from the store
In a bowl, mix flour and salt. Add butter and rub in with your fingertips until crumbly.
Add water gradually and mix until the dough comes together.
Press into a small tart tin or oven-safe ramekin (4–5 inch diameter). Prick the base with a fork.
Blind bake at 180°C (350°F) for 10 minutes while you prepare the filling.
2. Prepare the filling:
In a bowl, whisk together ricotta, egg white, honey, salt, pepper, and herbs (if using) until smooth.
Pour into the pre-baked crust or directly into a greased ramekin if going crustless.
3. Add figs:
Nestle the whole fig into the ricotta mixture, cut side up. I made little scores on top of the fig so it creates a nice shape.
Lightly drizzle figs with olive oil and sprinkle a bit more salt and pepper on top.
4. Bake:
Return to oven and bake for 25–30 minutes, or until the ricotta mixture is set and lightly golden around the edges.
5. Garnish and serve:
Let cool slightly before serving.
Top with crumbled gorgonzola cheese and fresh herbs and finely chopped toasted nuts.
Serving Suggestions
Serve warm or at room temperature with a side salad of arugula and toasted nuts.
Excellent for brunch, a light lunch, or a savory dessert for cheese lovers.
Porcini Recipes x2 -From Forest to Plate
Beautiful mushroom forest in the Finnish countryside
Deep within the mossy forests of Finland, hidden beneath spruce and pine, grows the crown jewel of the woodland: the porcini mushroom. Known locally as herkkutatti, this prized fungus thrives in the rich, damp soil of old-growth forests, particularly from late summer to early autumn. You’ll often find them nestled among fallen leaves and needles, near birch or conifer trees, their thick, brown caps rising like treasure from the forest floor. For foragers and chefs alike, the porcini is a true gift of the Nordic wilderness—earthy, nutty, and full of flavour.
Porcini Carpaccio
Last year in Tuscany, I tasted a porcini carpaccio that left a lasting impression—delicate, raw slices of porcini paired with thinly sliced pear, a celebration of simplicity and forest flavors. Inspired by that memory, I’ve reimagined the dish with a Finnish touch, gently sautéing the mushrooms to bring out their deep, buttery essence while preserving the elegant, carpaccio-style presentation. Technically, it may no longer be a true carpaccio, since the mushrooms aren’t raw, but the spirit remains: thin, beautiful slices arranged with care, letting the ingredients speak for themselves.
In our family, mushroom foraging is more than a hobby—it’s a tradition passed down from my childhood, and now my son shares in that same quiet joy of searching the forest floor. Finding a herkkutatti, or porcini, in the Finnish woods feels like striking gold. With their earthy, nutty, almost creamy flavor, these mushrooms are the undisputed treasures of the late summer forest.
This dish is a simple tribute to that flavor. Thinly sliced, lightly sautéed porcini are arranged on a plate and topped with finely chopped chives, a few slivers of red spring onion, and tart lingonberries—their sharpness beautifully balancing the rich mushroom. A scattering of crushed pistachios adds crunch, thyme flowers bring a gentle floral note, and a generous twist of black pepper along with a flake or two of Maldon salt finishes the plate. It’s an ideal appetizer or side dish for late August, as the light begins to soften and summer quietly turns toward autumn. If you do not have lingonberry in your country, you can simplify the entire dish by just adding pickled red onions (for some acidity) on top of the mushrooms along with black pepper and pistachios.
Ingredients
2 Porcini cleaned and thinly sliced diagonally
1 red spring onion
handful of pistachios, roughly chopped
blackpepper/ maldon salt
thyme flowers
tablespoon of lingonberry
olive oil
Directions
Gently sauté the sliced porcini mushrooms in a generous amount of olive oil for about 3-5 minutes on each side, so that they become slightly golden. While they are cooking add a pinch of maldon salt on them. Once ready, arrange on a plate. On top, add some thinly sliced red spring onion, a bit of lingonberry, roughly chopped pistachios and the little purple flowers from thyme. If needed, add a little bit more salt and ground black pepper. Enjoy immediately.
Porchini Spaghettini - From Forest to Plate
Porcini Spaghettini
A delicate pasta dish that highlights the buttery, nutty flavor of fresh porcini mushrooms.
Serves: 2–3
Cook Time: 20 minutes
Ingredients:
250g spaghettini (or thin spaghetti)
250g fresh porcini mushrooms, cleaned and sliced thinly
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 shallot, finely chopped
1 garlic clove, finely sliced
1 small splash of dry white wine (optional)
Salt and freshly ground black pepper, to taste
A few sprigs of fresh thyme (leaves only)
Fresh parsley, finely chopped (for garnish)
Parmesan or Pecorino cheese, finely grated (optional)
Lemon zest (optional, for brightness)
Instructions:
Bring a large pot of salted water to a boil.
Cook the spaghettini until just al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining.While the pasta cooks, prepare the mushrooms.
Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and garlic, and sauté gently until softened and fragrant, about 2 minutes.Add the sliced porcini mushrooms.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and start to turn golden. Avoid overcrowding the pan—let them caramelize slightly for the best flavor. I also saved an extra mushroom that I cut diagonally into thin slices, that I in the end sauté in butter to add on top of each serving plate for a visual effect.Deglaze (optional):
Add a small splash of dry white wine to lift the fond from the pan. Let it simmer for 1 minute until mostly evaporated.Season and finish the sauce.
Add thyme leaves, a pinch of salt, and plenty of freshly cracked black pepper. Taste and adjust seasoning as needed.Combine with pasta.
Add the drained spaghettini to the pan with the mushrooms. Pour in a splash of the reserved pasta water and toss everything together over low heat until the sauce lightly coats the pasta. Add more water if needed to loosen.Serve:
Plate the pasta and garnish with chopped parsley, extra black pepper, and a sprinkling of grated Parmesan or Pecorino if you like. A touch of lemon zest can be added at the end for freshness.
August at the countryside
We took a spontaneous holiday to the countryside last week. We got to enjoy another round of crayfish, which was just heavenly. It was also just us three at the countryside, so it was very calming and lovely. Our three year old enjoyed the crayfish too for the first time, which made me extra happy. We had our own little party by the lake, dressed the table with wild flowers and enjoyed the warmth of August on our faces. We swam and had a sauna every single day, picked mushrooms and berries and made delicious food. You could feel that autumn in the air already, mornings and late evenings were colder and nature seems to be slowly transitioning. Trees had large red rowan berries, we found lots of porcini mushrooms, sunflower fields are blooming and apples are ripening on trees. Lingonberry and heather appear on grounds and there is a lovely freshness in the air. Our countryside is so inspirational, I really relax here by the beautiful lakes and nature far away from the city.
August Meadow Flowers & chive butter
In the soft golden light of a summer afternoon, wandering through a flower meadow feels like stepping into a quiet dream. The field sways gently with cosmos, morning glory, Iris, poppies, cornflowers, and buttercups, their colours dancing in the breeze like nature’s own watercolors. Picking flowers here is more than a simple act—it's a calming ritual, a moment of presence where the mind slows and the senses awaken. The rustle of tall grasses, the hum of bees, and the warmth of the sun all combine to soothe the soul. Back home, the joy continues: you can create a wild, abundant bouquet—an armful of tangled beauty spilling from a weathered ceramic jug—or place individual, delicate blooms into old crystal bottles and antique vases, each one a quiet reminder of the meadow's peace and poetry.
This beautiful meadow/sunflower fields is just a 30 minute drive from Helsinki. The exact address is Porkkalantie 274. I was alone on the meadow and got to enjoy all this beauty to myself.
Chive Flower butter
I made a beautiful chive flower butter using the delicate pink blossoms from countryside chive plants from my mother in laws garden, and it turned out to be one of the simplest, most flavourful ways to elevate plain butter. The process is easy and satisfying: just pick the petals from the chive flowers, chop a small handful of fresh green chives, and mix both into softened butter. The floral, slightly garlicky flavor of the blossoms pairs wonderfully with the sharpness of the chives. Once everything is mixed, shape the butter into a log using parchment paper and let it chill. The result is both rustic and elegant—perfect spread over a slice of my homemade sourdough. The subtle lavender hue from the petals makes it as pretty as it is delicious. Next, I think I’ll try making my own butter from scratch—it’s said to be simple, and I love the idea of taking one more step toward fully handmade kitchen staples.
Meadow Flower Bouquet
Seaside Scallops
Let’s make simple seaside scallops
Ingredients
2 scallops/person
marinade: grated garlic, melted butter, olive oil, parsley, dill, salt, pepper, bread crumbs
Finely chopped chili
grated Parmesan
Begin by drying each scallop with kitchen paper. Then make a marinade for them. In a bowl, add melted butter, grated garlic, olive oil, bread crumbs, chopped parsley and dill, salt and pepper. Roll the scallops in the marinade and place each individual scallop onto a small oven proof dish (I used a scallop shell). Pour the rest of the marinade on top of each scallop. On top of each scallop, add finely chopped chili and grated parmesan. Place into an oven 200 Celsius degrees for 10 minutes. Serve piping hot with a lemon slice and fresh bread that you can use to scrape all the delicious juices.
We took a lovely day trip to Hanko, a lovely seaside summer city outside of Helsinki. We had lunch, icecream, did some shopping and relaxed on the long sandy beaches enjoying the sunshine. When we came home, we wanted to cook something delicious but easy so had some scallops for starters. I always serve scallops on their own shells as I think they are beautiful like that, and I love this hand painted lobster plate from Grottaglie, Italy. I picked some fresh draping flowers for our table setting, put some candles on and cooked together as a family.
2x easy summer salads
Summer salads are light, refreshing dishes perfect for hot weather. Seasonal salads are a lovely way to incorporate vegetables into your diet with variety to flavour and colour on your plate. I have a balcony where I grow herbs and peas that I often add to my dishes. Even though my gardening is very limited on the balcony, it is greatly satisfying to eat (even if it is just herbs), something you have self cultivated. Salads do not need to be boring and only leaf based, these two dishes are filled with vegetable and an abundance of texture.
1) Summer carrot salad
Ingredients for dressing
greek yogurt
lemon juice
garlic
salt/pepper
Ingredients for toppings
3-4 summer carrots
chopped feta
toasted pine nuts
Edible flowers : violet and mint flowers
chopped mint
grated black pepper
spring onions
As a base, begin by making a greek yogurt dressing. It can be as simple as you like it to be or add twists of your own to suit your palette. Take a bowl, mix in ( 1/2 cup or so), greek yogurt, grate in a garlic clove, add a splash of lemon juice, salt and black pepper. mix well. This is the dressing, you can of course add any chopped herb to it or spices such as paprika or tahini/honey. Spread this on the bottom of your plate when it is time to serve.
For the main ingredient, take three or four summer carrots. Wash them, peel gently, remove the tips (leave a bit of green on the ends for visual effect) and cut in half. In a pan, add a dollop of butter, a few twigs of thyme and olive oil. Place the carrots on the pan and gently cook with a lid covered until they are slightly soft. This may take about 7-10 minutes. If you prefer a bit of sweetness, midway through cooking, add a bit of honey into the pan. Gently salt the carrots. Once ready, add them on top of the greek yogurt dressing.
Add the rest of the toppings on the carrots -
Sprinkle some feta cheese on top, edible flowers like violet/mint flowers, chopped mint, spring onions, toasted pine nuts, grated black pepper.
Pickled chanterelle & New potato summer salad
mushroom season is here and we have been a few times to pick chanterelle mushrooms from the forrest. It has barely rained the entire July, so mushroom picking has been slow this summer. There is a chanterelle mushroom pickling trend going on at the moment and decided to try it myself too. It is a very easy and a lovely way of eating the mushrooms, however if this intimidates you, you certainly can sauté the mushrooms for this salad too. If you are interested in pickling the mushrooms, see the recipe below.
For this salad you need
Chopped watermelon
Chopped Cooked Beetroot
Crumbled feta chese
Boiled New potatoes halved
Pickled chanterelle mushrooms
summer peas
violet flowers
thyme
toasted almonds
olive oil/ salt/pepper
begin by preparing the beetroot and new potatoes. Boil them both separately until cooked. Let them cool and chop into smaller pieces. To make the salad, combine together chopped watermelon, feta, the cooled boiled potatoes and beetroots, summer peas and pickeld chanterelle mushrooms. Make sure not to toss the salad around too much as the beet tends to colour everything purple. Add good quality olive oil on top and a pinch of salt and pepper to taste. Sprinkle some thyme and violet flowers on top. Lastly, add toasted almonds to your salad.
Here's a simple and easy recipe to pickle chanterelle mushrooms — perfect for preserving their earthy flavour and adding a tangy twist:
Easy Pickled Chanterelle Mushrooms
Ingredients:
2 cups fresh chanterelle mushrooms, cleaned and trimmed
1 cup water
1 cup white vinegar (or apple cider vinegar for a milder flavor)
1 tsp salt
1 tsp sugar
2 cloves garlic, sliced
1–2 sprigs fresh thyme or dill (optional)
1/2 tsp black peppercorns
1 bay leaf
Optional: 1 small chili pepper for heat
Instructions:
Clean the mushrooms
Gently brush off any dirt with a soft brush or cloth. Trim stems and rinse briefly if needed, then pat dry.Blanch the chanterelles
Bring a pot of salted water to a boil. Add the mushrooms and boil for 5 minutes. Drain and set aside.Prepare the pickling brine
In a small saucepan, combine:Water
Vinegar
Salt
Sugar
Garlic
Peppercorns
Bay leaf
(plus herbs or chili if using)
Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes.
Pack and pour
Place the blanched mushrooms into a clean jar. Pour the hot brine over them, making sure they’re fully submerged.Cool and store
Let the jar cool to room temperature, then seal and refrigerate.
Let them sit at least 24 hours before eating for best flavor — they’ll last about 2–3 weeks in the fridge.
Summer smoked salmon cake
A refreshing, Nordic-inspired no-bake cake ideal for Midsummer lunches.
This elegant yet effortless savory cake captures the essence of easy summer days. With a buttery cracker base and a creamy, herb-laced filling of smetana and smoked salmon, it’s the kind of dish that feels both refreshing and indulgent. Perfectly suited for garden lunches or casual gatherings, it pairs beautifully with a crisp, acidic salad—or, surprisingly, even with a strong cup of coffee for an unconventional savory snack.
Best enjoyed outdoors, under blooming lilac trees, this cake brings a touch of Scandinavian charm to your table. Whether you're hosting a Midsummer celebration or simply seeking a no-fuss meal to share with friends, this chilled delight is sure to become a seasonal favorite.
Ingredients
Base
150g (about 5 oz) salty crackers (e.g. Ritz or tuc tuc crackers)
75g (5 tbsp) unsalted butter, melted
handful of mint leaves
Filling
2 x 200g jars smetana (or substitute with crème fraîche or even cream cheese if needed)
100g cold-smoked salmon, finely chopped
100g hot-smoked salmon, flaked
2 tbsp fresh chives, chopped
1 red onion, finely chopped
2 tbsp fresh dill, chopped (or other herbs of choice)
Juice of 1 lime
Freshly ground black pepper, to taste
3 sheets gelatine
2 tbsp lime juice (for soaking gelatine)
To Garnish
Fresh herbs (e.g. dill, chives, microgreens)
Thin lime slices or zest
Instructions
1. Prepare the Base
Crush the salty crackers into fine crumbs (a food processor works best). Add in the mint leaves and blitz them with the crakers. Mix with the melted butter until evenly coated. Press the mixture firmly into the base of a springform cake tin (approx. 20 cm). Refrigerate for at least 30 minutes while preparing the filling.
2. Make the Filling
In a large bowl, mix the smetana with the chopped herbs, both types of salmon, lime juice, and black pepper. Soak the gelatine sheets in cold water for 5–10 minutes until soft. Gently heat 2 tbsp lime juice in a small pan. Remove the softened gelatine sheets from water, squeeze out excess liquid, then dissolve them into the warm lime juice. Stir the gelatine-lime mixture into the salmon filling, mixing thoroughly to combine.
3. Assemble the Cake
Pour the salmon and smetana filling over the chilled cracker base. Smooth the top with a spatula and refrigerate for at least 3 hours, or until set.
4. Garnish and Serve
Before serving, decorate with fresh herbs and lime slices or zest.
Serve chilled as a savoury lunch or light dinner centerpiece.
Tips
This cake is best served cold and can be made a day in advance.
Pair it with new potatoes or an acidic vinaigrette salad for a perfect summer meal.
3 course Midsummer Menu
Midsummer in Finland is a magical celebration of light, nature, and slowing down. Whether you’re spending it by a quiet lake at the countryside or enjoying the long, golden evening in town, it’s a day to pause and soak in the beauty of summer. People gather with friends and family, eat simple but delicious seasonal food, and take time to connect with nature. It’s traditional to pick wildflowers and weave them into flower crowns, a joyful nod to Finnish folklore and the spirit of the season. Bonfires are lit, saunas are heated, and the midnight sun casts a soft glow over a night that never fully darkens. As midsummer is just around the corner, I wanted to share this summer menu based on nordic flavours rounded with a buttercream summer cake. The starter is a creamy shrimp spread that's typically served on toasted bread or in small tartlets topped with vendace roe. As a main course, is a simple grilled white fish that is stuffed with fresh herbs and lemon. Often at the countryside, the fish is caught from our lake and it is cooked on an open-fire style barbecue. This can be done with whatever fish you like and if you do not have a grill, it can be done in an oven too. The fish is accompanied with a few larger grilled prawns on the side and some boiled new potatoes that are shaped like a wreath on a plate. On top of the potatoes you can add boiled halved eggs, pickled herring, onion or simply fresh herbs and summer peas. As for dessert, this summer buttercream layer cake is rich and creamy filled with summer berries. It can be made a day in advance which helps with preparations if you are having guests over. It can be garnished as over or understated as you like; possibly with wild strawberries, mint leaves or any kind of berries that remind you of summer.
Midsummer menu
Skagen with vendace roe
Grilled whole fish & prawns served with a new potato wreath
Berry summer cake with buttercream
Classic Skagenröra (Shrimp Salad)
Ingredients (serves 2–4):
200g cooked shrimp (peeled) - I always purchase whole shrimp that you peel yourself as these are more flavourful
2 tbsp mayonnaise
2 tbsp sour cream (or crème fraîche)
1 tbsp finely chopped red onion
1 tbsp finely chopped fresh dill (plus extra for garnish)
1 tsp lemon juice
Salt and freshly ground black pepper, to taste
Garnish: dill and optional fish roe (vendace roe)
To Serve:
Toasted white bread (like brioche or sourdough)
Instructions:
Peel the shrimp and coarsely chop them if they’re large. In a bowl, combine mayonnaise, sour cream, red onion, dill, and lemon juice. Add a pinch of salt and pepper. Gently fold in the shrimp until evenly coated. Taste and adjust seasoning if needed. For best flavor, refrigerate the mixture for about 30 minutes. Spoon the “Skagenröra” onto buttered, toasted bread. I shaped the white bread for a pretty look and then gently fried in butter. Garnish with a sprig of dill, lots of black pepper, and a generous spoonful of vendace roe if desired.
Grilled whole fish & prawns with a side of new potatoes
Grilled Whole White Fish with Lemon and Herbs
Ingredients:
1 whole white fish (like sea bass, bream, or pike), cleaned and scaled — about 800g–1.2kg
1 lemon, thinly sliced
A handful of fresh herbs (e.g. dill, parsley, thyme, or rosemary)
2–3 garlic cloves, smashed
Olive oil
Salt and pepper
Optional: twine or toothpicks to secure the cavity
Grill Setup:
A hot grill with a clean, oiled grate
Or an open fire with a grilling grate over embers (not high flames)
Instructions:
Pat the fish dry. Rub the skin and inside the cavity with olive oil. Season generously with salt and pepper. Place lemon slices, herbs, and garlic inside the cavity. Use butcher’s twine or toothpicks to close the fish so the stuffing doesn’t fall out when flipping.
Grill the fish: Place the fish directly on a well-oiled grill over medium-high heat. Grill for about 6–8 minutes per side, depending on thickness. Don’t move it too much — wait until the skin is crisp and releases easily. Flip gently using two spatulas or a fish basket. The flesh should be opaque and flake easily with a fork. The skin should be golden and crisp. Transfer to a wooden board or platter. Place it in the center of the table with lemon wedges, a drizzle of olive oil, and extra herbs.
Grilled Large Prawns with Garlic and Chili
Ingredients:
8–12 large prawns or langoustines, shell-on (head-on if possible)
3 tbsp olive oil
2 garlic cloves, minced
1 small red chili, finely chopped (or a pinch of chili flakes)
Juice of ½ lemon
Salt and pepper
Fresh parsley for garnish
Instructions:
Prepare the Prawns: Rinse and pat dry. If desired, butterfly the prawns by cutting along the back to remove the vein, keeping the shell on. Make the Marinade: Mix olive oil, garlic, chili, lemon juice, salt, and pepper. Toss the prawns in the marinade and let sit for 15–30 minutes. Grill: Place prawns directly on the hot grill. Grill about 2–3 minutes per side, until shells are pink and slightly charred. Serve hot with a squeeze of lemon and a sprinkle of fresh parsley. Perfect with crusty bread or alongside the grilled fish.
These dishes are ideal for long summer evenings, meant to be eaten slowly and together, with fingers and laughter. Let me know if you want a side dish or dipping sauce to go with it!
New potato Wreath
Ingredients (serves 4–6):
800g small new potatoes, boiled until tender and slightly cooled
2–3 hard-boiled eggs, halved or quartered
150g pickled herring (classic, mustard, or onion variety), cut into bite-sized pieces
1 small bunch spring onions, finely sliced
A few sprigs fresh dill
Edible violets or other seasonal edible flowers (optional, but beautiful)
Freshly ground black pepper
100ml sour cream or smetana (or crème fraîche)
Optional: a drizzle of good cold-pressed olive oil
Instructions:
Boil the Potatoes: Scrub and boil new potatoes in salted water until just tender (about 15–20 min). Drain and let cool slightly so they’re warm but not hot.
Shape the Wreath:
On a large round serving plate or platter, arrange the potatoes in a circle to form a wreath shape. Leave the center empty for a clean, decorative look.
Add Toppings:
Nestle halved boiled eggs, pieces of pickled herring, and sliced spring onion around and on top of the potatoes.
Add small dollops of sour cream around the wreath.
Sprinkle with chopped or torn fresh dill, a generous grind of black pepper, and scatter edible violets for color.
Serve
Bring to the table as a centerpiece. Guests can spoon from the wreath or you can pre-plate smaller versions.
I love a peaceful evening swim in the summer as the sun slowly drops into the horizon. During midsummer it is also lovely to dress the table and add florals to everything. Sometimes I add a small bouquet to antique glasses for a delicate look.
Summer berry buttercream cake
This three-layer berry jam cake with buttercream frosting is a simple yet stunning dessert, perfect for summer gatherings. Soft, buttery sponge layers are filled with sweet berry jam and creamy vanilla buttercream, creating a beautiful balance of richness and brightness. It’s easy to make, easy to decorate, and even easier to love—especially when topped with fresh berries or edible flowers.
Simple Layer Cake with Berry Jam & Buttercream
For the Cake (makes three 20 cm / 8-inch layers):
300g sugar (about 1 ½ cups)
300g all-purpose flour (about 2 ½ cups)
2 tsp baking powder
¼ tsp salt
300g unsalted butter, softened (about 1 ¼ cups)
6 eggs
2 tsp vanilla extract
3–4 tbsp milk, as needed
For the Filling:
200g berry jam (about ¾ cup – raspberry, strawberry, or lingonberry work well)
For the Buttercream:
250g unsalted butter, room temp (about 1 cup + 2 tbsp)
350–400g powdered sugar, sifted (about 3 cups)
1–2 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt
Instructions:
1. Bake the Cake Layers
Preheat oven to 175°C (350°F). Grease and line three 20 cm (8-inch) cake pans (or bake in batches).
Cream butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each, then add vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture. Add milk if the batter is too thick—it should be smooth but not runny.
Divide the batter evenly between the three pans.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Let cool completely before frosting.
2. Make the Buttercream
Beat butter until smooth and creamy.
Gradually beat in sifted powdered sugar.
Add vanilla, salt, and milk to reach a soft, spreadable texture.
3. Assemble the Cake
Place the first cake layer on a plate or cake stand. Spread a layer of berry jam, then a layer of buttercream.
Repeat with the second layer.
Top with the third cake layer and frost the top and sides of the cake with the remaining buttercream.
You can go for a semi-naked look by scraping off some of the frosting on the sides, or go full coverage for a more polished finish.
4. Decorate (Optional)
Add fresh berries, edible flowers, or a few mint leaves on top.
Timeless table setting & home decor
timeless elegance
As the seasons shift into the softer light and longer evenings of spring and summer, there’s a quiet joy in creating a table that feels both timeless and alive. My approach to seasonal entertaining begins with a deep love for pieces that carry history—antique plates collected over time, many from the charming markets and brocantes of France, and old crystal glassware that sparkles effortlessly in the sunlight. These heirloom elements, with their patina and delicate imperfections, lend an “old world” spirit that never feels out of place, even when paired with newer finds, like the linen napkins.
What makes this mix so seamless is tone—soft, neutral hues dominate, allowing the details of each plate, glass, or candlestick to shine without overwhelming the table. Rather than aiming for a perfectly matched set, I lean into the charm of contrast. A plate with a faded floral rim from Provence sits comfortably next to a hand-thrown bowl with a modern glaze. The conversation between old and new creates a kind of quiet elegance.
Candles—especially in antique holders—bring warmth and height, while terra cotta pots spilling with ivy or filled with seasonal blooms like peonies breathe life into the tablescape. I love to tuck in foraged elements too—branches of soft green leaves, trailing vines, even a bit of moss for texture. These found pieces blur the lines between the indoors and out, grounding the table in the season.
The result is a table that feels lived-in and layered—welcoming, not staged. It tells a story of places visited, flowers gathered, and meals shared. And while each element has its own voice, together they create a setting that feels enduringly beautiful. A table not just for a moment, but for memories.
Spring pound cake
Mother’s day weekend is here and I wanted to bake a spring pound cake that we can enjoy with coffee over the weekend. Magnolia trees and cherry blossoms are in full bloom in Helsinki, so I wanted the cake to reflect the delicate beauty of spring flowers, with hints of lemon and vanilla. This light and flavorful spring pound cake is the perfect treat to welcome the season. With a touch of cardamom, it’s both refreshing and comforting—ideal for afternoon coffee or a simple dessert.
Easy and Delicious Pound Cake
For a 1-liter or 1.2-liter loaf pan.
Baking temperature: +190 °C (375 °F)
Ingredients:
2 eggs
2 dl (200 ml) fine sugar
150 g butter, melted
4.5 dl (450 ml) all-purpose flour
2 tsp baking powder
1 vanilla pod
A pinch (about the tip of a teaspoon) of ground cardamom
1 dl (100 ml) milk
3 tbsp lemon juice
2 tbsp lemon zest
Preheat the oven. Melt the butter. Measure the dry ingredients (except for the sugar) into a separate bowl. Crack the eggs into another bowl and mix in the sugar. Do not whisk—just stir. This cake batter should only be mixed gently, as it rises easily and could overflow or crack if overmixed.
Add the flour mixture and melted butter alternately to the egg-sugar mixture. Finally, stir in the milk, seeds from the vanilla pod and lemon juice and zest. Just mix until the batter is smooth—don’t overmix.
Grease a metal loaf pan, for example with butter. (If you’re using an old-fashioned tin pan, also coat it with flour.) Pour the batter evenly into the pan and smooth the surface with a spoon or spatula.
Place the pan on the lowest rack in the oven and bake at 190 °C (375 °F) for 30–35 minutes. You can check doneness with a cocktail stick—if it comes out with batter, bake a bit longer.
Easter Decor & Treats
As the first signs of spring begin to bloom, the world feels like it’s waking up again. The days stretch a little longer, trees start to bud, and the air carries that fresh, earthy scent of new beginnings. With Easter weekend just around the corner, it’s the perfect time to celebrate the season with nature-inspired traditions.
Dyeing eggs in soft pastels or vibrant hues brings a splash of color to the home, while crafting little birds’ nests from twigs, moss, and dried grasses makes for charming, rustic decorations. These simple touches capture the essence of spring—renewal, creativity, and the beauty of the outdoors. Spring has sprung here in Helsinki, we have not had any snow for quite some time and there is a growth spurt happening in nature. We have been doing a little bit of decorating at home for easter, growing grass from seeds and naturally dyed eggs with my three year old. I also made some simple but beautiful birds nests that we use in our traditional easter egg hunt in the woodlands.
This year, we made vibrant yellow eggs by gently boiling them in cumin, a splash of vinegar and blueberries. After removing them from the water, I dusted a bit of eatable gold glitter on top to give them a bit of shine.
Easter Lemon Lavender Posset
Here’s a lovely and simple recipe for Lemon Lavender Posset served in antique tea cups — a silky, citrusy dessert with a floral twist that’s perfect for spring or Easter weekend.
Serves: 4-6
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Ingredients:
2 cups (500 ml) heavy cream
¾ cup (150 g) granulated sugar
1 tbsp dried culinary lavender
Zest of 1 lemon
⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
Optional: Edible flowers or extra lemon zest for garnish
Instructions:
Infuse the Cream
In a medium saucepan, combine the cream, sugar, dried lavender, and lemon zest. Heat over medium heat until it just begins to simmer — do not boil. Stir gently to dissolve the sugar. Once you see small bubbles around the edges, remove from heat.Steep the Lavender
Cover and let the mixture steep for 10–15 minutes to infuse the lavender flavor. Strain out the lavender and zest using a fine mesh sieve, then return the infused cream to the saucepan.Add Lemon Juice
Bring the cream back to a gentle simmer, then remove from heat. Stir in the lemon juice. You’ll notice the mixture begins to thicken slightly — that’s the acid working its magic.Pour and Chill
Pour the warm posset mixture into small teacups or ramekins. Let cool at room temperature for 15–20 minutes, then cover and refrigerate for at least 4 hours (or overnight) until set.Serve
Just before serving, garnish with a sprinkle of lemon zest, a sprig of lavender, or edible flowers for a fresh spring touch. As it is Easter, I garnished with little chocolate eggs.
Easy Beginners Micro Green Guide
Here is a quick easy guide to grow microgreens
Microgreens are young, edible plants harvested at an early stage of growth, typically when the first true leaves (cotyledons) have developed. These tiny greens pack a punch when it comes to flavour, color, and nutritional value. If you are begininng on your microgreen journey, growing green and red daikons are very easy, along with peashoots. All these grow super fast, with little fuss needed. I grow all of these on my kitchen window sill.
Microgreens are known for being easy to grow, requiring minimal space, and are often grown in small containers, making them ideal for urban gardening or even indoor cultivation. They are rich in vitamins, minerals, and antioxidants, offering a concentrated dose of nutrition in a small serving.
In culinary settings, microgreens are used as garnishes, salad ingredients, or toppings for dishes to add flavour, texture, and visual appeal. They're also gaining popularity in health-conscious diets due to their dense nutrient content.
read more about microgreens from here
You need:
Shallow pots ( I use terracotta pots with drainage holes)
Herb soil
Plastic bag/clingfilm
Spray bottle/can for watering
1) Growing Pea sprouts
Growing pea sprouts is very easy. You take some dried peas that can be purchased from a food store. You soak a handful of them in a bowl in room temperature water overnight. Soaking them, will soften the shell of the seed and help them grow faster. The following day, you take a somewhat shallow pot (as you eat the pea shoots when they are maximum about 15cm long) that has a drainage hole in the bottom. I used a terracotta pot, as can be seen above.
Place a little bit of herb soil on the bottom of your pot. Only around 2-3cm will do so you do not waste your soil. Now you can water the soil so it is nice and moist. Place the pea seeds on top of the soil. I used a lot of the seeds at once, tightly next to each other so I get a maximum harvest at once. Then just add a small amount of soil on top of the seeds, just enough that they are gently covered. It really needs the smallest amount. Then spray the top of the soil with a water bottle so they are moist.
Create a warm moist atmosphere:
Take some clingfilm or a plastic bag that you poke about 10 holes into. Place this on top of your terracotta pot for the first 2-3 days until your seeds start to sprout. Spray a little water inside the plastic cover so the plastic creates a moist roof on top of the seeds. Tuck it under the pot and place it on a windowsill, where it catches sunlight. Water daily. After about 3 days the pea sprouts start pushing through the soil, then you can remove the clingfilm. Watch them grow and enjoy the harvest possibly after a week. I eat them all away and do not let them grow over 20cm. Once I have eaten it all. I literally dump the soil out and start over again with the same process.
pea shoots pushing through after about 4 days
2) Growing Green & Red Daikon, Radish microgreens
If you are going to start growing your first set of micro greens, start with green or red daikon radish. The reason for this, is because they grow very fast, the greens are durable and easy to grow in simple conditions.
Radish microgreens contain various vitamins such as A, B, C, E, and K, numerous minerals (iron, calcium, magnesium, phosphorus, potassium, zinc), essential amino acids, and antioxidants.
In general, microgreens are an extremely nutrient-rich food. They can contain up to tens of times more nutrients than their full-sized plant counterparts. It's genuine superfood that doesn't come in a powder form in a jar.
Radish is a very popular and fast growing microgreen, this is why I love to grow them on my windowsill throughout March-November. It literally grows in a week and the fastness of the harvest is very satisfying. The red radish as a mild spiciness and together the green and the red make a beautiful garnish. Add these micro greens to my morning sourdough that is topped with avocado or eggs. I often garnish a main dish like fish or seafood with these microgreens or add a handful to a smoothie for extra health benefits.
Often the internet says to place the seeds into a dark place to help the germination process, however I have never done this and place the pots directly onto my windowsill and the seeds germinate in the next few days.
How to grow?
This growing process works the exact same way as growing the pea shoots. With green and red daikon radish, you do not need to soak the seeds prior to planting. For these, I always use a shallow pot as this makes it easier when harvesting them.
Place about 2cm of herb soil on the bottom of a shallow pot. My pots always have a drainage hole so I do not over water. Press the soil down with your hands so it is flat and water it. Now sprinkle a good amount of seeds next to each other. Add a small amount of soil on top, just enough so the seeds are gently covered. It does not matter if all the seeds are not under the soil. Then spray the top of the soil with water. The reason I use a spray bottle is because if you use a normal watering can, it tends to expose the seeds from under the soil.
Cover with clingfilm: To create a mini-greenhouse effect and speed up germination, cover the pots with a layer of clear clingfilm or plastic wrap. Poke a few holes in to the plastic to allow for air circulation while still retaining some moisture. This helps to retain moisture and warmth, creating an ideal environment for seed germination. Keep an eye on the pots daily and water as needed to maintain soil moisture. Avoid overwatering. Once the seeds start to sprout and push through the soil, typically within a few days, remove the clingfilm or plastic covering. Do not be alarmed by the little furry looking sprouts once they start to push through the soil, this is not mould. It is part of the process as they develop, the little fur starts to disappear.
Place the pots in a bright location, preferably near a window where they can receive ample sunlight. If natural light is limited, you can supplement with a grow light to ensure healthy growth. As the microgreens grow, continue to water them regularly and monitor their progress. Green and red daikon radish is usually ready in about a week or two. During the warm summer months, I’ve had the microgreens grow within a week.
Once the microgreens reach a height of about 4-6cm and develop their first set of true leaves, they are ready to be harvested. Simply snip them off just above the soil line with clean scissors and add them to your favorite dishes for a nutritious and flavorful boost.
Once you have eaten all the greens, dump the soil out and start the process again. It is difficult to plant them into the same soil, as they develop such long roots, thus it is easier to start the process again.
After 2-3 days the seeds have started to sprout. After about 3-4 days, I remove the plastic cover. Remember to water daily.
how to use microgreens/ peashoots
3) Growing Chia Seed Microgreens on wet kitchen paper (without soil)
Chia sprouts are high in calcium and magnesium, which support bone and muscle health. These sprouts can be grown without soil, simply on wet kitchen paper, on your window sill. These take longer than green and red daikon, about 10 days until they are ready to be eaten.
How to grow?
Take 2-3 pieces of kitchen paper. Fold the wet paper over and place onto a plate. Sprinkle store bought chia seeds (yes, the same that you eat) on to the wet paper. Spray with water. Add the same type of plastic (with holes poked into it) on top of the plate. Place onto a windowsill. Spray with water daily so the paper does not dry and watch them grow. Once they start to grow, uncover the plastic. Harvest when the leaves are open and the microgreens are about 3-5 cm tall.
February at the Countryside
We spent a week at the countryside during the last week of February. There was less snow than usual, but the scenery was idyllic and wintery; we spent days outdoos and in the evenings we where cosy indoors. We enjoyed a warm sauna everyday, went iceskating on the lake in front of our house and even made a campfire outside, where we cooked delicious food. I thought the scenery was so beautiful that I wanted to share some typical nordic style of inspiration with you all.
Rye Bread loaves without Sourdough
The rye breads were easily prepared by simply mixing the ingredients together without kneading. The dough required only five ingredients, and none of them were sourdough starter. After a quick mix and a couple of rises, the loaves were ready for the oven, and soon enough, we were enjoying these breads made with 100% rye flour. Even if you are not a baker, these easy loaves are simple to make!
Recipe for Rye Bread without Sourdough
Makes about 8 loaves
Ingredients:
5 dl (about 2 cups) buttermilk
1 packet (11 g) dry yeast
1 tablespoon syrup
about 6.5 dl (about 2.7 cups or 400 g) organic rye flour
2 teaspoons fine sea salt
Instructions:
Warm the buttermilk slightly to about 40 degrees Celsius (104 degrees Fahrenheit). You can do this by heating the buttermilk gently on the stove.
Whisk the dry yeast and syrup into the warmed buttermilk. Let the mixture sit at room temperature for 5-10 minutes to activate the yeast.
Add the rye flour and fine sea salt to the buttermilk mixture. Stir until all ingredients are well combined. You don't need to knead the dough much, just mix until everything is evenly incorporated.
Cover the bowl with a cloth and let the dough rest for about 15 minutes.
Sprinkle a generous amount of rye flour on your work surface, as the dough will be sticky. Divide the dough into 8 roughly equal portions and place them on the floured surface.
Sprinkle more flour on top. Gently shape each piece into round disks about 1 cm thick. Place the disks on a baking sheet lined with parchment paper.
Let the disks rise for about an hour in a warm place, covered with a kitchen towel.
Before baking, prick the breads with a fork.
Bake at 225 degrees Celsius (435 degrees Fahrenheit) for about 30-35 minutes, until the breads have gained color on both the top and bottom, and the surface of the loaves feels fairly firm.
Allow the breads to cool without covering them with a kitchen towel.
Once cooled, slice the loaves with a sharp knife and press the halves back together until ready to eat to keep the interior soft.
Blood orange pound cake
A blood orange pound cake is great little treat for the weekend that is quick and easy to whip up. The cream cheese butter frosting adds a rich and tangy contrast, while the sprinkle of pistachios provides a lovely crunch and nutty flavour.
January has felt like a long month, we have had beautiful winter days and other days with full rain, where the snow has now fully melted away. It almost feels like a stepping stone to spring, as typically January is very cold and snowy but now it is warmer and no sight of snow for the future. I have found inspiration from fresh bouquets of flowers and cooking new recipes. This month I learned to cook beef bone broth and now I am learning how to bake easy breads with the hope of one day perfecting a sour dough recipe. However, it is blood orange season so I wanted to share this simple pound cake recipe with you all, to cheer up a January weekend. When I made this cake, I actually winged it and didn’t properly measure anything which means you don’t need to be too precise on the measurements. I left the batter fairly running as I wanted a moist cake and feel free to add seasonal spices like cinnamon on or cardamom if you wish to alter the flavour.
Ingredients
3 tablespoons blood orange juice (can also add some zest if you please)
about 50g melted butter
about 1/2- 1dl sugar (depending on how sweet you want it)
pinch of salt
2 teaspoons baking powder
2 teaspoons baking soda
2 eggs
2dl (or slightly under) plain flower
With an electric whisk, mix together the 2 eggs and sugar in a bowl until it becomes light and frothy. Once ready, mix in the blood orange juice and melted butter. With a spoon fold in the flour, baking soda and powder and a pinch of salt.
Take your cake tin (I used a fairly small cake tin) 23cm x 12cm and line it with butter and flour as this helps to prevent the cake from sticking to the sides. Pour in the cake mixture and place it in a pre heated oven of 175C for roughly 40 minutes. it does not matter if the cake mixture comes out soft as this ensures it is moist. Let the cake cool in the tin before taking it out.
Cream cheese butter frosting
1 dl cream cheese
about 40g room temperature butter in small cubes
2 tablespoons icing sugar
tablespoon of blood orange juice
Cake garnish: 2 slices of blood orange, a bit of blood orange juice and crushed pistachio nuts
Then make the butter frosting: In a bowl add your cream cheese, softened butter and icing sugar. Whisk until combined. It helps to whisk everything when all the ingredients have been sitting in room temperature for a while. Mix in the blood orange juice.
Once the cake is cooled, place it on a plate. Add the butter frosting on top of the cake. Place a few slices of blood orange on top. Sprinkle crushed pistachios on top and drizzle some blood orange juice on top.
Homemade Beef Bone Broth
Beef bone broth is a nutrient-packed powerhouse that offers a range of health benefits. Rich in collagen, gelatin, and amino acids, it supports gut health, joint function, and skin vitality. It can also boost the immune system, reduce inflammation, and aid digestion. For the best homemade broth, start with beef marrow bones, which are the most nutrient-dense part of the bone. Adding meaty bones like oxtail, shank, short ribs, and knuckles will enhance the flavour and richness.
This January, I learned to make beef bone broth and now have a freezer full of portion sized batches of it to last for a while. Thus far I have done the broth about 10 times and every time it turns out tasty, a really healthy treat for the entire family. I have decided to keep making batches, so we all can drink a small every other day to gain the benefits the broth has to offer. This broth becomes perfectly jiggly when stored in the fridge indicating that it has lots of collagen and consists of gelatin, a form of protein that is rich in anti-inflammatory amino acids, which gives it that property.
The nourishing dish is as good for your gut as it is for your taste buds. I use bone marrow and oxtail to make the broth. This simple yet deeply flavourful recipe brings together the rich, collagen-packed goodness of beef marrow bones and the tender, melt-in-your-mouth oxtail to create a hearty, healing broth that supports gut health and boosts overall vitality.
Beef bone broth has been revered for centuries for its ability to soothe the digestive system, promote joint health, and strengthen the immune system. The marrow bones and oxtail simmered slowly over hours release vital nutrients like collagen, gelatin, amino acids, and minerals that are easy for the body to absorb. the rich, (but not fatty) liquid gold nourishes the body from the inside out.
Ingredients
2-3 stalks of celery
1/2 leek
4-5 cut bone marrows (or one large long one)
5 medium sized oxtail
3 white onions peeled
3 entire garlic bulbs (cut but do not need to peel)
5 bay leaves
3-4 springs of thyme
Sea salt
about 2 tablespoons olive oil
whole black peppercorns
all spice (maustepippuri in Finnish)
1 organic vegetable stock cubes
about 2 L of water (depending on the size of your large pot)
How to make the bone broth
In a large pot add some olive oil. Place onto heat. Add the oxtail and marrows and let them gently simmer and gain a bit of colour on the sides. Add all the vegetables. Add as much water as possible, all the way to the top. I added about 2 litres. Add in all the spices and let it come to boil. Let it gently simmer for 3-4 hours with the lid on. Stir it once in a while. Then you can turn off the heat but keep it on the stove so the pot remains warm. After about 3 hours I turned on the heat again and let it gently simmer for another couple of hours. The key is that the broth is constantly warm for a longer period of time. I let the pot sit on the stove for 1 entire day, 24hours. For the night time, I turn off the heat from the stove but let it sit there with the lid on until the following day. In the morning I turn on the heat again and let it simmer until it the 24h has passed in total. At this point the beef, easily falls off the bones.
After the 24hours, the broth has turned a deep golden brown colour. Strain the broth into a large pot and get rid of the vegetables. Then remove the meet from the bones and save for later.
Pour the clear soup into a container and add the meat into it. Let it cool and place the broth into the fridge until it solidifies into a jelly-like structure. At this point there is a layer of white fat coating on top of the broth. Remove it away into the bin. Now your jelly broth is ready to eaten or frozen into batches.
Christmas Time
Wishing everyone a Merry Christmas filled with warmth and love. I hope this festive season brings joy, peace, and comfort to all. For those who are feeling lonely or going through a difficult time, know you're in my thoughts as many find it hard to get through the holidays. We spent Christmas Eve with my husband's family, and Christmas day at our home with loved ones, creating beautiful memories. It was a lovely time, and I hope everyone can find moments of peace and happiness this holiday season. Here's to a fresh start and a bright New Year ahead!
Slowing down for Christmas
As Sunday settles in, it is time to take care of some last minute food shopping and cleaning and then slow down and savor the simple joys and the anticipation of Christmas. I wanted to prepare some easy, comforting snacks to enjoy around the house, and let the warmth of the season fill every corner. We are going to watch a Christmas movie, letting the soft glow of the tree lights and the quiet hum of holiday tunes bring a sense of calm. With just two days until Christmas Eve, this is the perfect moment to soak in the cozy atmosphere, relax, and create cherished moments of rest before the holiday festivities begin.
As Christmas draws near, it’s easy to get swept up in the rush of to-dos and expectations. But the true Christmas spirit often lies in the small, meaningful moments that bring peace and joy. Start by slowing down and taking a long walk outside—let the crisp air and the quiet beauty of nature fill you with a sense of calm. Whether it’s the sparkle of holiday lights or the stillness of a winter afternoon, nature has a way of reminding us of the season’s simplicity. Whether you are alone or with family, it is the little things that can create your own Christmas feeling.
Back at home, the kitchen is a perfect place to reconnect with the spirit of Christmas. Cook something that warms you—maybe it’s a cozy soup, freshly baked cookies, or a dish that’s tied to fond memories. As the aroma fills the house, take a moment to appreciate the act of creating something with love.
Don’t forget the little things that can spark joy: wrapping gifts slowly, reading a Christmas book, or playing your favourite holiday songs. Christmas isn’t just about big celebrations or material things—it’s about creating an atmosphere of warmth, kindness, and togerthness. By embracing these small, meaningful moments, you’ll find that the Christmas spirit is already within you.
The weather was beautiful yesterday with all the snow
Elevated breakfast for days leading up to Christmas
Now that it is only a couple of days until Christmas eve, our home has transformed into a cosy little space, where I am trying to soak up as much moments together as possible. I wanted to share one of my simple but absolutely delicious breakfast ideas if you are into cured fish. Essentially make a plate of sliced cured fish. On this fish, add thinly sliced red onions, dollops of smetana (or creme fraiche) chopped dill, black pepper, chopped nuts of choice ( I used pistachio this time) and a good squeeze of lemon juice on top. You can add this spread on top of fresh sourdough or boiled jammy eggs, the way I like it.
Cured salmon slices
smetana
lemon juice
chopped dill
chopped pistachios
sliced red onion
black pepper
Citrus plate with melted sage butter
This simple citrus plate is wonderful: You slice orange and bloog orange onto a beautiful plate. Then take a little pot, melt some butter with sage leaves. Let it brown a little and pour it over the citrus fruit. What a luxurious combination. I also added a little bit of parma ham as I had some laying around in the fridge. I also started creating another wreath so it is fresh and fragrant for Christmas.
Christmas Wreath Fish Spread
Looking for a little snack to enjoy over a glass of wine or festive cocktail as you celebrate the days leading up to Christmas? Well look no further, as this easy and quick wreath is exactly what you need. This festive season, elevate your holiday spread with a stunning, wreath-shaped snack that’s as beautiful as it is delicious. Perfect for Christmas gatherings, this white fish appetizer combines the freshness of dill, celery, and cream cheese, while the elegant wreath shape adds a touch of sophistication to your table. Topped with cucumber ribbons, capers, and a sprinkle of lemon zest, it's a light and flavorful dish is quick and easy to make. If you do not like some of the flavours, you can obviously swap things around to your liking. You can make a vegetarian one by using beetroot or avocado and add different seasoning/herbs whatever you have in your household. Once the wreath is done, place the dish in the center and share it with friends. We ate it with crackers on our coffee table around our Christmas tree to celebrate the weekend before Christmas.
This little plating trick makes various spreads look more pretty, where it is shaped into a wreath shape. For this you need two circular moulds with the right proportions; I used a tartare mould and small cake tin to create that wreath shape. I didn’t really use measurments for this mass- but I would say a “sprinkle here” means under a tablespoon. They key is to make the mass rather dense so it stays in shape.
White fish wreath Spread
2 dl cooked white fish of choice (salmon works too)
sprinkle of finely chopped celery
teaspoon of dijon mustard
sprinkle of finely chopped sweet onion
sprinkle of finely chopped dill
salt/pepper to taste
1/2 dl cream cheese
1/2 dl sour cream
Garnish:
Freshly cracked black pepper
Lemon zest
Capers
Cucumber ribbons (using a vegetable peeler)
Directions:
In a mixing bowl, combine the cooked white fish, chopped celery, chopped dill, salt, and pepper. Add the cream cheese and sour cream, and mix until you have a thick, smooth mixture.
To create the wreath shape, place two circular moulds on a plate (I used a tartare mould and a small cake tin). Make sure the proportions work well together for a balanced, elegant wreath.
Spoon the fish mixture into the space between the moulds, pressing it down gently with the back of the spoon to create a smooth surface.
Carefully lift the moulds off to reveal the wreath shape. The result should be a neat, well-formed ring of the fish spread.
Garnish by draping cucumber ribbons around the wreath, then sprinkle with capers, lemon zest, and a dash of freshly cracked black pepper for an extra layer of flavor.
The wreath shape gives a striking presentation, while the garnish adds texture and fresh brightness. This technique is great for appetizers, allowing you to turn a simple dish into something beautifully refined and impressive.
