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 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.
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.
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 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.
Beetroot Christmas Tarts
Christmas is around the corner and is there anything better than snacking on delicious easy treats before the days leading up to the eve. I have always though that beetroots are a great edition to festive foods, maybe it is the deep, rich red colour instantly evokes the festive hues of Christmas—think crimson poinsettias, red ornaments, and the colours of winter berries. It brings an elegant pop to the table, adding visual appeal to any dish. Whether used in salads, spreads, or as a roasted side, its striking appearance makes it stand out in a holiday spread. Beetroot is in season during the colder months, making it a naturally fitting ingredient for Christmas.
Christmas puff pastries (joulu torttuja) are often eaten in Finland during the Christmas season, whether they are sweet or savoury. This beetroot cream cheese spread is a great option to add on top of the pasty. Essentially it is cooked beets blitzed together with cream cheese and some seasoning. I added salt, lots of black pepper and a small drizzle of honey. Once the puff pastry is cooked in the oven (200 Celsius degrees) for ten minutes, I added the beetroot spread on top. Garnish with some chopped dill, chopped hazelnut and a bit more black pepper.
Beetroot creamcheese filling
1-2 cooked beetroots
1/2 cup of creem cheese
1 teaspoon of honey
salt/pepper
garnish: dill, hazelnut
Here is another puff pastry filling recipe with cured rainbow trout
This is how you make the puff pastry shape: cut the pastry into squares, then make L shapes on the opposite ends and fold them over each other.
Cold Smoked Salmon Tartare
Cold Smoked Salmon Tartare Mousse
This Cold Smoked Salmon Tartare Mousse on Danish Rye Bread is the perfect appetizer to elevate any occasion, offering both elegance and flavour in a simple yet impressive presentation. With its delicate salty and sweet textures, it’s a showstopper that’s surprisingly quick and easy to prepare. The rich, smoky flavour of the salmon, paired with the creamy crème fraîche and the subtle tanginess from the grated lemon, creates a harmonious bite that will delight your guests. Garnished with fresh dill, pistachios, and zesty lemon, this dish is not only a treat for the taste buds but also a feast for the eyes. Whether you're hosting a festive gathering or a special dinner, this tartare mousse is sure to impress and bring a touch of easy sophistication to your table.
Ingredients:
200g cold smoked salmon, finely chopped
1 small red onion, finely chopped
A handful of fresh dill, finely chopped
150g crème fraîche
Salt and freshly ground black pepper, to taste
Zest of 1 lemon
1-2 tbsp pistachio nuts, chopped
1 tbsp capers, drained and chopped
Extra dill and black pepper, for garnish
Instructions:
Prepare the Ingredients:
Finely chop the cold smoked salmon, red onion, and dill. Place them in a large mixing bowl.
Make the Mousse:
Gradually add the crème fraîche to the bowl, mixing gently. Be careful not to make the mixture too liquid – the texture should be thick and mousse-like as this helps to create shape with the mould. Add salt and black pepper to taste.
Mould the Tartare:
Using a circular mould or ring (to create a neat presentation), place the rye bread in the bottom and pierce through to make it into a circle shape. Leave it in the bottom of the mould. Then carefully press the salmon mixture into the mould on top of the bread to form a compact, even layer. Remove the mould.
Garnish:
Top the tartare with a sprinkle of lemon zest, extra chopped dill, freshly ground black pepper, chopped pistachios, and capers for an added burst of flavour and crunch.
Serve:
Serve the tartare chilled, as a refreshing appetiser, with toasted bread or crackers on the side. An impressive starter for a elegant festive dinner party.
Steps how to make the tartare
Beautiful snowy roads to lift up our Christmas Spirit
Finnish Suppilovahvero mushroom salad
Traditionally, a smetana based mushroom salad is part of a Finnish festive table, that is made from foraged mushrooms like pickle milk caps (haaparousku in Finnish). In late autumn our forests are filled with yellowfoot chanterelles and still often by the end of November- December, they can be found. Thus, I wanted to try the tradition recipe with mushrooms that are easily accessible in the woods. With hand to heart, I was very impressed with how the yellowfoot chanterelle mushrooms tasted in this recipe. It only takes a few minutes to make and requires, onion, dill and crème fraîche or smetana. This quick little spread tastes absolutely perfect on a piece of toasted rye bread or even a blini.
Festive Finnish Yellowfoot Chanterelle Salad
Around 3 dl yellowfoot chanterelle (suppilovahvero) mushrooms
1 red onion, chopped
Salt
Black pepper
about 1 dl crème fraîche (or smetana)
handful of chopped dill
Add the yellowfoot chanterelle mushrooms to a hot pan and sauté them (without any fat) until all the moisture has evaporated. Let them cool. If needed, press any excess water away with kitchen paper. Finely chop mushrooms, onion and dill. Mix all the ingredients together in bowl. When adding crème fraîche, add gradually so the texture does not become too runny. the Add salt and lots of black pepper. Taste to make sure the seasoning is to your liking. Serve
Suppilovahveroista en ole salaattia ennen tehnyt, eli tämä oli ihan uusi kokeilu, mutta oli todella hyvää ja menee ehdottomasti jatkoon. Sienisalaatti on helppo ja nopea tehdä. Suppilovahvero on siitä hauska sieni, että se kyllä kasvaa niin myöhään syksyyn, kun vaan kelit ovat edes vähän plussan puolella. Itse asiassa olen myöhimmillään käynyt jouluaattona noukkimassa sieniä niin sen takia, tämä sopii kivasti juhlakattaukseen.
Juhlava Suppilovahvero salaatti
noin 3dl Suppilovahveroita
1 puna Sipuli silputtuna
kourallinen tilliä
Suolaa
Mustapippuria
about 1 dl creme fraiche (or smetana)
Lisää suppilovahverot kuumalle pannulle ja pyörittele niitä (ilman mitään rasvaa) kunnes neste on haihtunut kokonaan pois. Anna jäähtyä. Pilko sienet, sipuli ja tilli. Sekoita kaikki aineet keskenään. kun lisäät crème fraîchiä niin älä laita liikaa kerrasta ettei koostumuksesta tule liian juoksevaa. Maista että mausteita on omaan makuusi sopivasti.
Easy Rowan Berry Recipes
Rowan berries, also known as mountain ash berries, are small, vibrant fruits that begin to ripen in the late autumn, making them a perfect symbol of the transition from the cooler months to the heart of the festive season. Their bright red hue and striking clusters make them a popular choice for creating beautiful, natural wreaths, adding a touch of seasonal charm to any home. As November rolls in and we prepare for the holidays, these berries mark the stepping stone to more festive traditions.
Beyond their aesthetic appeal, rowan berries offer a wealth of health benefits and can be transformed into a variety of delicious recipes. Packed with vitamin C, antioxidants, and fiber, these berries have long been used in folk medicine for their ability to support immune health, improve digestion, and even help with inflammation. They are also known for their natural ability to boost circulation and maintain heart health.
In the kitchen, rowan berries can be used in a range of delightful treats, from homemade jams to soothing teas. A warming cup of rowan berry tea is perfect for cold evenings, while rowan berry compote can add a tangy twist to your breakfast spread.
Rowan Berry Compote Recipe
If you prefer a simpler, less sweet option than jam, a rowan berry compote can be made, which is perfect for serving with desserts like ice cream, yogurt, or pancakes. To slowly introduce Christmas season, we had it with rice porridge this weekend.
Ingredients:
500 g fresh rowan berries
1/2 cup sugar (or to taste)
1 cup water
1-2 cinnamon sticks
1/2 teaspoon lemon juice
Instructions:
Prepare the Berries:
Rinse the rowan berries and remove them from the stems.
Cook the Berries:
Place the rowan berries in a saucepan with the water and bring to a simmer over medium heat.
Add the sugar, cinnamon sticks, and lemon juice, stirring to dissolve the sugar.
Simmer:
Simmer the compote for about 20-30 minutes, stirring occasionally, until the berries are soft and the mixture thickens into a syrupy consistency.
Cool and Store:
Once the compote has thickened, remove from heat and discard the cinnamon sticks.
Allow the compote to cool before transferring it to a jar or serving dish.
Store in the refrigerator for up to a week.
Rowan berry tea is a delightful, warming beverage that combines the tartness of the berries with the aromatic flavors of herbs and spices. Here’s a cozy Rowan Berry Tea Recipe that incorporates rosemary, honey, and a touch of cinnamon for an added festive touch.
Rowan Berry Tea with Rosemary, Honey, and Cinnamon
Ingredients:
1/4 cup fresh rowan berries (about 20-30 berries)
1-2 sprigs fresh rosemary
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1-2 tablespoons honey (adjust to taste)
2 cups water
Optional: a slice of lemon or a few cloves for extra flavor
Instructions:
Prepare the Berries:
Rinse the rowan berries thoroughly. If using fresh berries, crush them lightly with the back of a spoon or a muddler to release their flavor.
Boil the Water:
In a small saucepan, bring the water to a boil. Once boiling, reduce the heat to a simmer.
Add the Ingredients:
Add the crushed rowan berries, rosemary, cinnamon stick (or ground cinnamon), and any optional spices like cloves or lemon slices to the water.
Simmer the Tea:
Let the mixture simmer for 10-15 minutes, stirring occasionally, until the flavors meld together, and the water takes on a deep, reddish hue from the rowan berries.
Strain and Sweeten:
Remove from heat and strain the tea into a cup, discarding the solid ingredients (or keeping the rosemary sprig for decoration).
Stir in honey to taste, adjusting the sweetness to your preference.
Serve:
Enjoy the tea warm, and if desired, garnish with a small sprig of rosemary or a thin slice of lemon.
Tips:
If you prefer a stronger flavor, you can let the tea steep for a longer time or crush the rowan berries more to release more of their juices.
Rowan berries are naturally quite tart, so the honey will help balance that out. You can also experiment with other sweeteners like maple syrup or agave if you prefer.
The cinnamon and rosemary complement the rowan berries nicely, but feel free to adjust or add other spices like cloves or star anise for a more festive, spiced aroma.
This rowan berry tea, with its mix of herbs, spices, and natural sweetness, is perfect for warming up during the colder months and can become a comforting ritual as you get ready for the holidays.
Stuffed Zucchini Flowers
These stuffed zucchini flowers take me right back to our Italian holidays, where every meal felt like a celebration of simple, fresh ingredients. I remember sitting ifor cozy dinners, savouring the delicate crunch and creamy filling of these flowers, each bite capturing the essence of Italian summers. The vibrant colors, the fragrant herbs, and the creamy ricotta filling wrapped in a light, crispy batter make these zucchini flowers not just a dish, but a delightful memory of warm evenings and leisurely dinners. They’re the perfect appetizer to share with loved ones, bringing a touch of Italy to our table every time.
Stuffed zucchini flowers are a delicate and delicious Italian appetizer. Here’s a classic recipe:
Ingredients:
12 zucchini flowers
200g ricotta cheese
50g grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh basil (or parsley)
Salt and pepper to taste
about 100g all-purpose flour
1-2 egg yolks
Vegetable oil for frying
Enjoying cosy cooking and dinners under the pergola, listening to the sound of nature as the evening sky falls into sunset
Instructions:
Prepare the zucchini flowers:
Gently rinse the zucchini flowers under cold water and pat them dry with a paper towel. Carefully remove the stamens from inside the flowers without tearing the petals.
Make the filling:
In a bowl, mix the ricotta cheese, grated Parmesan, minced garlic, chopped basil (or parsley), salt, and pepper until smooth and well combined.
Stuff the flowers:
Using a small spoon or a piping bag, gently stuff each zucchini flower with the ricotta mixture. Be careful not to overfill them, and twist the petals at the top to close the flower.
Dip the flower in egg yolk, then roll in a bit of plain flour. Add a pinch of salt.
Fry the zucchini flowers:
Heat vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking.
Carefully place the coated flowers into the hot oil and fry until golden brown, turning them occasionally, for about 2-3 minutes on each side.
Drain and serve:
Remove the fried zucchini flowers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately
enjoying the beautiful countryside view in Umbria from our villa
Lilac & Violet syrup in 10 min
Lilac & violet syrup served with ice & tonic water
I have a serious love affair with flowers and that is why I love using lilacs and violets when they are in season. Lilacs are not only beautiful but also edible. Just be sure that the lilacs you pick are pesticide-free. In Finland, lilac trees bloom wild in the countryside and I’m lucky to have a sister and mother in law that both have lilac trees in their gardens, that I can pick from. I have a balcony filled with violets, which is why I also incorporated them into this recipe. There are many simple culinary uses for lilacs, such as infusing sugar, alcohol, syrups or honey. This syrup is perfect for sweetening cocktails or mocktails and is incredibly easy to prepare in just 10 minutes. It also works as a sauce for cakes or pancakes or even a base when freezing popsicles.
When making lilac syrup, use only the blossoms, removing any leaves or stems before infusing. Gently rinse the lilacs in a fine mesh strainer to remove any dirt and insects. This ensures your syrup is clean and ready to add a delightful floral note to your drinks or on top of cakes.
Helsinki is experiencing a lengthy heatwave, so a few small drops of the syrup mixed with ice and soda water (or tonic water) makes a great refreshing drink during warm days. Our two year old absolutely loved this combination, we enjoyed it on our balcony garden.
Water and Granulated sugar: No fancy sugars needed. Just your basic granulated sugar.
Lilac & violet blossoms: You are fresh and aromatic lilacs that are pesticide free.
Blueberries (or other dark berries): Lilac syrup by itself is kinda brown in colour. I add a small handful of blueberries/lingonberry to give it a pretty purple colour.
Ingredients
3dl sugar
2dl water
1dl blueberries (or partly lingonberry)
2dl mixture of lilacs and violet flowers
Boil the water and sugar until the sugar has melted. Add in the berries and edible flowers and let it boil for 10 minutes. Strain, let it cool and bottle. Store in Refrigerator.
Easy Nettle Pesto & a few recipes
Nettle pesto is a delightful twist on the classic recipe, bringing the unique, earthy flavour of nettles to your table. Packed with nutrients, this pesto is perfect for pasta, pies, or as a dressing. If you don't have enough nettles, feel free to combine them with other leafy greens like spinach, mint, parsley, or the classic basil for a delicious sauce. Nettles are in season now, so they are accessible for foraging spring and early summer.
Ingredients:
2 cups fresh nettle leaves, packed (blanched to remove sting)
1/2 cup grated Parmesan cheese
1/2 cup nuts (pine nuts, walnuts, or almonds work well)
2-3 cloves garlic, minced
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Prepare the Nettles:
Wearing gloves, rinse the nettle leaves thoroughly to remove dirt and bugs.
Blanch the nettles by boiling them in water for 1 minute, then immediately transferring them to a bowl of ice water to stop the cooking process.
Drain the nettles and squeeze out any excess water.
Blend the Pesto:
In a food processor, combine the blanched nettle leaves, grated Parmesan cheese, nuts, and minced garlic.
Pulse until the mixture is well chopped.
Add Oil and Seasoning:
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Add the lemon juice, salt, and pepper, and pulse a few more times to combine.
Prepare a simple summer plate
The nettle pesto pairs well with with an Italian style antipasto plate that has some nectarine slices, parma ham and a handful of micro greens (red and green daikon)
For this pesto: I foraged young birch leaves and nettles and also added in some basil. It made a great pesto for this pasta dish
Easy Savoury Nettle Pesto Pie
Puff pasty
Nettle pesto
Cream Cheese
Sliced Shallot
egg yolk for brushing the sides of the puff pastry
Directions
Preheat oven to 200C
Cut the puff pastry into a square. With the help of a knife, score another smaller square (indent) into the centre but make sure the knife does not go all the way through.
Take a few spoonfuls of your ready made pesto and mix it together with a few spoonfuls of creamcheese. Spread this mixture into the centre of the (smaller) square so that you are left with puff pastry sides all around. Add some shallot slices on top.
Brush the sides of the puff pastry with egg yolk and place into an oven for about 10- 15 minutes or until the puff pastry is golden brown from the edges.
Creamy Nettle & Tuscan kale Soup
Take an afternoon off and enjoy some quality family time by exploring the woods along the streams and riverbanks while spending time in nature. While soaking in the beauty of nature, forage for stinging nettles to make a quick, delicious, and hearty soup. To protect yourself from the sting of the nettles, wear long sleeves, rubber boots, and thick gloves. Just like dandelions, nettles often grow in gardens as well, so this can potentially be found in your backyard.
Once you're geared up, harvest nettles by either cutting with scissors or pinching them off just above a set of leaves. Similar to basil, nettles will produce new shoots when harvested this way. Aim to gather the top two to three sets of leaves, as the lower parts of the plant tend to be tougher and woodier. Before placing the nettles in your basket or bag, give them a good shake to remove any bugs and beetles. Focus on collecting the young, tender tops and avoid any older or insect-eaten nettles.
Foraging for nettles is a rewarding activity that connects you with nature while providing a bounty of nutritious and versatile greens. Nettles, particularly the stinging nettle (Urtica dioica), are often overlooked due to their sting, but they are a powerhouse of health benefits and culinary potential. Rich in vitamins A, C, K, and several B vitamins, nettles also boast high levels of minerals like iron, calcium, magnesium, and potassium. Additionally, they contain beneficial compounds like antioxidants and anti-inflammatory substances, making them a valuable addition to a healthy diet. Spring and early summer are the best times to harvest young, tender leaves, which are more palatable and nutritious.
In the kitchen, nettles are celebrated for their versatility and nutrient density. They can be used in soups, stews, pesto, teas, and smoothies, or simply sautéed as a side dish. Their flavour is often compared to spinach, but with a deeper, earthier taste. Cooking or drying neutralizes their sting, making them safe and enjoyable to eat. I have made savoury pies, sweet cakes, pesto and soups from nettles.
How to Remove the Sting
To prepare nettles, rinse them thoroughly and blanch them in boiling water for a couple of minutes to remove the sting. After this, they can be used in a variety of dishes, bringing both flavor and health benefits to your table. Whether you're a seasoned forager or a novice, incorporating nettles into your diet is a delightful way to enhance your meals and well-being.
Creamy Green Tuscan kale & Nettle soup
Ingredients
about 1/2- 1 cup prepared nettles (already blanched in water)
about 5 large leaves of Tuscan kale (black cabbage)
4 garlic cloves
few twigs of thyme
1 shallot
chicken stock cube
pinch of salt/ black pepper
about 1/2 L water
1/2cup heavy cream
garnish: Toasted nuts, herbs of choice, violet flowers
Directions
Prepare the nettles: When I'm at home from foraging nettles, the first thing I do is give them a good wash. Wearing gloves, I dunk them in batches into cold water to remove dirt, bugs, and other residue. Afterward, I pick off the leaves, boil them in water for one minute, and then immediately rinse them with cold water.
In a medium heated pot, sauté the roughly chopped garlic, thyme, shallot and kale and nettles in some olive oil. After five minutes, add in about a cup of water and let it simmer for a few minutes. Place the liquid in a blender and blitz until completely smooth. Place the liquid back into the pot and add in the remaining water and cream. add in the chicken stock cube and salt and pepper for seasoning. Let it gently boil on low heat so all the flavours become more in-depth.
Taste the soup for flavour, once ready to plate garnish the soup with toasted nuts or seeds of choice. Also add a few twigs of herbs, such as pea shouts/ parsley and violet flowers. To toast the nuts, roughly chop some almonds, pecan and brazilan nuts and add on a hot dry pan. Add a few sprinkles of maldon salt and cook for a couple of minutes until slightly golden.
Kermainen mustakaali–nokkoskeitto
Ainekset
n. ½–1 dl esikäsiteltyjä nokkosia (keitetty ja huuhdeltu)
5 isoa mustakaalin lehteä
4 valkosipulinkynttä
muutama timjaminoksa
1 salottisipuli
1 kanaliemikuutio
suolaa ja mustapippuria maun mukaan
n. ½ l vettä
½ dl kuohukermaa
Koristeluun: Paahdetut pähkinät, yrttejä (esim. herneenversot, persilja), orvokin kukkia
Ohjeet
Pese nokkoset hyvin käsineitä käyttäen ja keitä lehtiä n. minuutti. Huuhtele kylmällä vedellä.
Kuumenna kattila ja kuullota öljyssä karkeasti pilkottu valkosipuli, salottisipuli, timjami, mustakaali ja nokkoset. Lisää n. 1 dl vettä ja anna hautua hetki. Soseuta seos tehosekoittimessa sileäksi.
Kaada takaisin kattilaan, lisää loput vedestä, kanaliemikuutio ja kerma. Mausta suolalla ja pippurilla. Anna keiton kiehua hiljalleen, jotta maut syventyvät.
Tarjoile keitto paahdettujen pähkinöiden ja yrttien kanssa. Paahda pähkinät (mantelit, pekaanit, parapähkinät) kuivalla pannulla, ripottele päälle sormisuolaa ja paahda kevyesti kullanruskeiksi.
Burrata with Home made Dandelion Marmalade
It is May and dandelions are in season. Just about five weeks ago, our grounds in Helsinki were covered in 10cm of snow and to think that mid May, we are all of a sudden experiencing full on summer weather. Nature has sporadically turned a vibrant shade of green and foraging season has begun. Dandelions are on the top of my foraging list. This quick burrata dish is simply elevated with a homemade dandelion marmalade that is very easy to make. You only need to collect a handful of dandelion flowers and boil it together with lemon, sugar and water and watch is emergr into a golden syrup-like texture. You can make as small or as big batches as you please and it only takes a few simple steps.
Find the Dandelion marmalade recipe here.
To make the burrata dish, you need a few small leafy greens, such as red diakon micro greens. A few figs that are sliced around the burrata, lots of black pepper/ pinch of salt and a drizzle of olive oil. For a touch of sweetness, drizzle some dandelion marmalade on top and garnish with violet flowers.
Ingredients for this Burrata Salad
Good quality burrata
2 figs
handful of small leaves or micro greens
salt/black pepper/ olive oil
Dandelion Marmalade ( water, lemon, sugar, dandelion flower petals)
Simple Moules Mariniere
Indulging in the timeless (and cheap) allure of French cuisine, my husband and I find ourselves drawn to the exquisite simplicity of moules marinière, a cherished classic that graces our table year-round. Within its embrace lies a symphony of flavors—a delicate dance of mussels ensconced in a broth where the essence of dry white wine commingles with the aromatic union of garlic and shallots, harmonizing seamlessly in a buttery embrace. The verdant flourish of fresh herbs, whether it be the traditional parsley or an adventurous twist like dill, lends a tantalizing dimension to the ensemble.
Preparation is swift, a mere ten minutes sufficing to conjure this culinary delight. With meticulous care, the mussels undergo a ritual of cleansing, purged of any vestiges of the sea. Then, in a vessel of ample proportions, butter sizzles as shallots and garlic surrender their essence, infusing the air with their savory perfume. A splash of wine ignites the senses, marrying with the verdant notes of dill as it gracefully pirouettes in the simmering broth.
As the mussels surrender to the embrace of the pot, a brief interlude ensues, a mere five minutes of gentle coaxing until they tenderly yield, their shells parting to reveal succulent treasures within. Throughout this culinary ballet, the lid is raised intermittently, allowing a symphony of aromas to escape and mingle with the surrounding air, tantalizing the senses.
Yet, no feast of moules marinière is complete without the pièce de résistance—a crusty bouquet of grilled sourdough bread, its golden contours eagerly awaiting immersion into the ambrosial broth. Each dip into this elixir of flavors yields a symphony of sensations, a testament to the culinary finesse encapsulated within this simple yet profound dish.
Though our memories may evoke the warmth of a summer's eve, shared moments by the lake with our beloved Siena, the allure of moules marinière knows no season. Its siren call beckons, offering solace and sustenance in equal measure, a timeless tribute to the enduring legacy of French gastronomy.
Ingredients:
1kg live mussels, cleaned
Pinch of salt
3 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon butter
Handful of herbs (traditionally parsley, or dill for a contemporary twist)
150ml dry white wine
Directions:
Thoroughly wash the mussels under cold running water, ensuring removal of any barnacles or beards. Discard any mussels that remain closed or float.
In a generously sized pot, melt the butter over gentle heat. Add the finely chopped shallots, garlic, and a pinch of salt, allowing them to soften and release their aromatic bouquet.
Introduce the dry white wine and fresh herbs to the pot, allowing them to meld into a fragrant infusion.
Gently add the mussels to the pot, stirring them to ensure even distribution within the broth. Cover the pot and allow the mussels to steam for approximately five minutes, periodically lifting the lid to stir and ensure even cooking. A gentle shake of the pot aids in the distribution of flavors.
Meanwhile, prepare the accompaniment by brushing both sides of the sourdough bread with olive oil. Grill until golden and crispy.
Serve the moules marinière piping hot, accompanied by the grilled sourdough bread for savoring every last drop of the delectable broth. Note: Discard any mussels that remain closed after cooking.
