Midsummer Treats

We took our little wooden boat ’Wilhelmina’ out on the day of midsummers eve. The day was hot and humid and people had anchored their boats in the middle of the waters to swim in the sea and soak in the beautiful summer weather. The waters were peaceful and quiet, a few dressed up boats passed us by, with celebratory flags on the sails and flowers or birch trees on row boats to show appreciation for summer solstice. Most people have migrated to the countryside but we will only be going there next week as my hubby’s holiday starts then. We keep the boat on our new property, where building will take in a few years’ time. It took a good year for us to design the house and apparently receiving the permit from the city can take up to a year in this specific area. However, it still feels rather dreamy that we will have our own beach and waterfront views and boating will become that much easier.

Today is midsummers day, and we started the day with breakfast on the balcony surrounded by all the growing flowers that have really appreciated all the daily warmth. I received these peonies from my hubby yesterday and I just cannot get over how beautiful and many there are. Their aromatic perfume takes over any space they are in, giving the air that wonderful summer fragrance. Today is another peaceful day, time spent outdoors in the midst of nature.

Summer Salad

Salmon Mousse

Dad Preparing Vendace for the smoker

Vendace (muikku in Finnish) or also known as the European cisco, is a freshwater whitefish that is found in Northern European lakes, such as in Finland, Sweden, Russia, Latvia and some lakes in Norway. It is a small fish, almost sardine-like that is commonly fried or smoked when eaten. The roe of Vendace is a real delicacy in Finland as is often eaten during Christmas time.

The lakes by our summer house are known for the muikku- fish and you can see locals pulling up fish nets from their boats right from our pier. To make this dish, you can also use other smoked fish such as salmon or sardines or whatever you have in the region you live. You can buy pre-smoked fish or smoke it yourself if you have the facilities for doing so. We have a smoker at the country house, so my father smoked the Vendace with juniper branches for some additional flavor. Cooked vendace is delicate and flakey, mild but delicious.

Meanwhile to make the salad, begin by marinating some red onion. Finely chop some onion slices and place into a bowl that fills with lemon juice. Leave them to soak in there for a good hour at least.

For the base of the salad, slice about 5 oranges and spread them on a plate.  Add some capers, spring onion and finely chopped dill on top. Then add your smoked fish on top by flaking it into smaller pieces. Add lots of black pepper and lastly, add some of the marinated red onions on top. Also pour some of the lemon juice the onion has soaked in that has turned a vibrant pink color. Add a gently drizzle of olive oil and a sprinkle of maldon salt.

To accompany the salad, I had a smoked salmon mousse bread for some additional carbohydrates. Basically, toast some sourdough bread, add some salmon mousse on top, fresh peas, some of the marinated red onion, black pepper and dill.

salmon mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

I love the consistency and flavors of this salad. The juicy oranges give a lot of moisture and sweetness that balances out the capers and red onion. The delicate white fish adds a new dimension of smokiness to the dish, making it a lovely refreshing summer salad. Meanwhile, the creamy salmon mouse toast adds an extra comfort that easily works well in so many other occasions. You can serve the mousse as an appetizer on canapes at a party or in form of a tartar on top of avocado for example.

Simple Scandinavian beauty on a plate

A beautiful plate of Scandinavia

Lunches al fresco are what slow summer days are made out of. These warm days have been something like no other and we try to each lunch in a little bit of shade, if possible. I love this spot at our country house, that is in the front of the house surrounded by woodland and the life in the old tall trees. Since we just approached crayfish season yesterday and August is around the corner, I thought this recipe is worth sharing if any of you are planning on having garden parties any time soon. This plate would make a beautiful side dish for crayfish to compliment the Nordic theme.

For other than Scandinavians, this dish may be an acquired taste. The beautiful thing about it however, is that you can alter it to your liking, for example by leaving out the herring completely. The plate is made to look like a crown and is decorated with eatable flowers and summers delights. You make the base of the crown with boiled new potatoes and eggs and add dollops of homemade salmon mousse. Then you basically add any seasonal produce you find at a farmer’s market, like peas, sweet summer onions and radish. Then you add some herring on top and sprinkle some dill and black pepper in the end. Lastly add some eatable flowers.

Easy Salmon Mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

Wild Flowers & Peace of mind

Just be silent and listen… So many of us are overwhelmed with anxiety and worry. Sometimes we just need to sit still and listen, remember what is important in life. Maybe because being in nature is such a big part of Finnish people’s lives, as we are taught this already at a young age, it becomes part of routine even in adulthood. It is known that nature can generate different types of positive emotions, such as calmness, creativity, joy and improve concentration. I can imagine that during the pandemic, spending time outdoors has been one of the key factors enabling people to cope with the stress.

That is why I love the feeling of being at the countryside, as you are constantly surrounded with woodland and water, breathing in the fresh air and soaking in all the goodness from outdoors. You feel it in your lungs and heart. It makes me feel better emotionally and clearly contributes to my physical wellbeing. It is also known to reduce blood pressure, heart rate, muscle tension, and the production of stress hormones. So, I cannot stress enough, but to encourage you to spend time outdoors, may it be in a park, forest or by the sea to clear your mind. At this current moment in time, I feel like I have a sense of peace of mind.

Still in my linen pj’s, I’ve made myself a frothy decaf cappuccino and walked down to the lake to dip my feet in the cooling waters. It’s only morning but the weather is already warm so it is nice to start the day by soaking my toes in the water. Siena always joins me no matter where I go, and together we gazed into the horizon as the day began to awake. That first sip of morning coffee is the best feeling in the world and pressing the tangy froth against my lips, while there is silence all around me, is a cleansing sensation. I think we sat here for twenty minutes or so, just reflecting on positivity around me and listening to the sounds from nature.

Our wonderful coffee moment by the pier was followed by a walk to the forest to pick some fresh wildflowers for the day. My mother loves flowers as much as I do, so we love to have flowers around us as much as possible. You can see how the sun sparkles through the trees that has not risen completely into the sky. A stone throw away, there’s a little meadow close to our cottage, that has old apple trees, an old barn and a little field filled with different flowers. Here you find bees and butterflies scattered in the long hay and it is the place to go pick some inspiration during different seasons. It’s funny when it comes to color, I prefer most neutral tones, but when it comes to flowers, I do appreciate some color. I picked some blooms into my basket while Siena lay hidden in the hay finding the joy in simple moments like these.

Countryside Breakfast Inspo

Morning swims, cups of coffee & comforting porridge bowls filled with fresh berries…is what summer mornings are made of.  Hubby and I started the day with a traditional picnic breakfast on the pier. Siena and hubs swam while I sat on the softest of blankets watching them fight over noodles in the water. Even though the pictures might not reflect it,  the weather was close to 30 degrees Celsius so you can imagine the lake was lovely and warm. According to my husband, there is nothing better than a refreshing swim and a hot cup of coffee afterwards, and I could not agree more.

Wild Strawberry Toast

One of my favorite summer breakfasts at the country house is to eat a wild strawberry toast. The red little pearls grow around the garden so in the mornings, I tend to take a little bowl and pick some for my morning toast. During this early hour of the day, Siena takes her first stroll around the property, listening to sounds of nature around her. Usually everyone else is asleep and I’m enjoying the nature to myself picking away the sweet wild strawberries along with some blueberries. We have blueberries and lingonberry growing all over our forest, which is a common wild berry in Finland.

To make this delicious bread, you need to toast some rustic bread and let it cool. Spread a generous amount of cream cheese on top, squeeze a little bit of lemon juice and pour the berries on top. I usually garnish with a bit of thyme and it’s ready to be indulged. It really is a simple toast and maybe it tastes so delicious with the handpicked berries or the atmosphere I eat it in, but it really does remind me of the best of summer mornings. I boil my tea into a little thermos, take a few baskets with blankets and freshly picked flowers and stroll down to the pier to set up a little breakfast spot. I used to do this with our old dogo Bella, who always accompanied me where ever I went, so I’m glad Siena is learning to do the same thing. She swam in the lake as I sipped my tea and at that very moment, I felt grateful about life. The two little seagulls you see in the photos, are the same pair that always come back to our country house when we arrive there. They have almost become like pets to us, they walk all over our garden almost to the front door, sit silently waiting for a slice of bread. My mom feeds them on occasion, which is why they keep returning to us. They also joined us for breakfast, waiting at the end of the pier, for a little bit of bread. These Finnish lakes are so beautiful; they are clear, basically drinkable in this region which makes it such a refreshing experience to swim in them. A few boats glide by and the day begins to get hotter as the sun rises, as I finish my slow breakfast and cup of tea.

Easy Thin Crust Berry Pie

Today we are leaving back to the summer place for a little bit of countryside time, but before leaving I wanted to share this easy and quick pie recipe. I love how this berry pie is slightly bitter from the berries with a small hint of sweetness from the edges of the crust. You can alter the sweetness to your liking if your berries are too sour, but I personally prefer to keep the berries as natural as possible. Once you learn to make this crust recipe, you can use it to make savory or sweet pies. It is one of those staple recipes to know as it bends in so many directions. Since we are right in the center of berry season, I wanted to share this really easy berry pie with you. The key is to roll out your dough as thin as possible, to get a lovely thin crispy surface for it. Then all you do is add berries on top with a little bit of syrup and place it into a hot oven.

Butter crust

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

• For a sweet version, add 1 tsp sugar

Butter crust Directions

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface of parchment paper as thin as possible. Place an upside-down bowl on top of the dough and trace the edges of the bowl with a knife to get a circle shape. Lift the parchment paper on an oven tray. In the center of the dough circle, add a handful of berries of choice. I used strawberry, blackberry and blueberry. Add a little drizzle of syrup on top of them. Then fold the edges of the pie inwards to create a little wall around the berries. Brush the sides with either egg yolk or melted melted butter and sprinkle a little bit of brown sugar on top of the edges.

Place into a hot oven (200 C) for about 20 minutes until golden on the edges and gooey in the middle. Before serving allow, the pie to cool a little, sprinkle icing sugar on top and coconut flakes.

Summer Watermelon Salad

Sometimes the most quick and simple salads are the most rewarding in flavor. This simple summer salad has no lettuce, while the base is base from fresh watermelon and rich feta cheese. It is perfect on hot days and gives you enough salt that you crave for during the heat. We made this dish at the summer place a couple of times and most often enjoyed it by the lake. I love to set the table here and after lunch it’s great to dip those toes into the water when it gets too hot.

Watermelon Feta & Egg salad

• 1 watermelon, roughly sliced

• 1 packet rich feta, roughly sliced

• 3 small Spring onions

• 3 boiled eggs, roughly chopped

• 1 packet Crispy bacon

• Handful Roasted cashews

• Pinch of Salt/pepper

• Pinch of Fresh Thyme

• 1 tablespoon Olive oil Lemon

• 1 tablespoon lemon juice

This salad is extremely easy to make that literally requires a little bit of chopping and merging all the flavors together. Begin by cooking the bacon (I placed them into an oven for a good 20 minutes until crispy) and boiling the eggs. Simultaneously, you can roast the cashews on a dry pan with a bit of salt, until they receive a bit of color for a few minutes. Once ready remove to the side to cool.

Meanwhile roughly chop the melon, feta and finely dice the spring onions. Take a big bowl or platter and add all the ingredients together. Once the bacon and eggs are ready, roughly mush them into the mixture. Squeeze some lemon juice on top along with good quality olive oil. Sprinkle salt and pepper, the cashews and thyme twigs in the end. This makes a wonderful simple summer salad that is light, yet rich with flavor.

Autumn Apple Pie

The end of August brings apple season as summer slowly begins coming to an end. The heatwaves have ended and it’s been raining exceptionally much for August and it feels like autumn is slowly making its way into the horizon. The air feels a tad crisper in the morning and at 9pm, the sky gets dark, which means our beautiful endless white nights are in the past. Give Autumn also brings apples, which means pie.

We took another trip to the summer place but this time around we didn’t swim as much, but we enjoyed the warmth of the sauna almost on a daily basis. Once again, I let nature inspire me, picked fresh apples from the trees, ate outside as much as possible and enjoyed the last of the summer days.

I made apple pie one day as I couldn’t resist on picking some fresh apples from the trees. I didn’t scout for any recipes and just went with the ingredient’s what we had at the cottage, and honestly everyone seemed to like it a lot. The filling is really moist as it is made from quark with chocolate wafers inside, so it is nothing like a traditional apple pie. I dressed a little iron table with flowers and candles that I had my husband carry down to the lake. I took some lovely images of it and after all the pictures, had my parents come down to eat the remaining of the pie. Everyone loved it, including Siena. Ps. I am officially in the third trimester already and tomorrow I enter week 29 already.

Ingredients

• 2 whole small apples, washed

• 1 packet of vanilla flavored quark (about 250g)

• 1 teaspoon cinnamon

• 2 teaspoons brown sugar

• 2-3 tablespoons of all-purpose flour

• Pinch of salt

• 1 teaspoon of melted butter

• 1 egg

• A few chocolate wafers or chocolate pieces

Preheat oven to 180 degrees Celsius

In a bowl, mix together the quark, the cinnamon, sugar, salt and flour. Then add in the egg and melted butter. Take your little cake tin and line it with parchment paper.  Place the two little apples in the center and pour the batter on the sides. I wanted to leave a little of the apples showing from the surface as this is visually rather appealing. Press the wafers into the batter. Brush the apple surfaces and stalks with a little bit of the melted butter so they do not burn in the oven and lastly, add a pinch of brown sugar on top. Place into the oven for about 30minutes until the batter is cooked throughout.

I served the pie with more vanilla quark and freshly picked blueberries from the ground.

Savoury Pumpkin & Fig Pie

Pumpkin pie does not always have to be sweet, a savoury version is beautifully salty, a bit tangy with a hint of sweetness from the pumpkin and figs. Now that autumn is in full bloom, there is nothing more enjoyable than pumpkin pie with a hot cup tea overlooking the kaleidoscope of fall colours. All the leaves have turned a vibrant yellow in Finland and slowly they will begin to drop as we get closer to colder more darker days. This morning the temperature was zero degrees, so it seems that winter is near us.

To make the crust, I use the same staple recipe that I mostly use, that requires butter, flour and a bit of water. It really is so easy to make and after this, you will not buy store bought dough anymore. For the pumpkin filling, I roast some pumpkin in the oven and mix it in with a little bit of garlic, onion and feta cheese. Eggs give the filling some solidity and it is topped with luscious figs. Figs are my favourite during this time of year all the way until winter, as I think they give that decedent festive feeling to nearly anything.

Pie crust ingredients 

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. This can also be done without a food processor, by hand. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface as thin as possible and place over the buttered cake tin. Press on all surfaces until even.

Pumpkin Filling

• Pumpkin Slices (small pumpkin)

• Pinch of salt/pepper/ thyme twigs

• 1 red onion

• 2 garlic cloves

• Crumbed feta cheese ( about 1 dl)

• ground nutmeg

• 1-2 tablespoon butter

• 2 eggs

• pinch of honey

Preheat your oven to 200 degrees Celsius. Slice the pumpkin (do not need to remove the crust) and place onto a baking tray lined with parchment paper. Drizzle some oil on top along with a pinch of salt. Place into the oven for about 45min or until the flesh is cooked.

Once the pumpkin is cooked. Take out the flesh (remove the skin and sides) and place in a bowl. Then, heat a sauce pan with a bit of butter and add in the chopped onion and garlic. Stir gently so them soften (not burn) and add in a few twigs of thyme. Then mix in the pumpkin flesh, along with some ground nutmeg. Let it gently simmer on low heat and add in the crumbled rich feta. Check for flavour in case it needs more salt or pepper. After a few minutes, remove from the heat and place the filling into a bowl to let it cool a bit. Once a little cool, mix in the eggs. Pour the filling on top on the crust in the cake tin. Slice some fresh figs and add them on top. Meanwhile, in a little pot over medium heat, melt a little butter that will be brushed on top of the figs. Allow the butter to brown on the stove and add in a pinch of honey. Remove from heat and brush over the figs and the sides of the crust.

Place into an oven of 180C for about 40 minutes until the sides begin to golden.

Autumn Spice Yogurt

These caramel apples work wonderfully on toast, porridge and even as a base for apple pie. You can essentially use whatever spices you please, but I wanted to highlight the flavors of autumn that maximise ze warmth and comfort. These apples are also from our neighbours apple tree at the countryside, which are lovely and small with a tangy slightly sweet flavour vor to them. I prefer to leave the skin on, but you can either peel and also use which ever apples you prefer. This little breakfast spot is by the corner of our shed at our country house. I just love the distraught wood and the dark backdrop it provides during autumn. After summer when everything is bright, airy and light, I crave for more darker spaces and moody imagery when autumn is upon us. Now, let’s begin by making the easiest sweet apples that are dressed in the most delightful spices.

Caramelised apples in Autumn Spices

• 2 cloves

• 1 teaspoon cinnamon

• 1 teaspoon cardamum

• 1 teaspoon honey

• 1 teaspoon ground nutmeg

• Pinch of salt

• Apples slices

• 1 tablespoon of butter

Yogurt bowl

• Cashews

• Gooseberry

• Yogurt of choice

• Herbs for garnishing (optional)

Place a saucepan over medium heat and add the butter to it. Once melted, add the apple slices, honey and spices. Gently mix and let it cook for under 10 minutes with a lid on. If the consistency looks too dry, add a little bit of water so it steams and realizes all the spices from the bottom of the pot.

Add some yogurt into a bowl and drizzle the apples slices (and juices) on top. Add some gooseberries (or whatever berry is in season where you live) and some toasted cashews. I added a few twigs of herbs in the end to add a bit of freshness and color.

To toast the cashews, add some cashews (gently broken) onto a dry pan with a little bit of salt flakes. Cook for a few minutes until the receive a bit of color and remove to the side.

Christmas Market & Cookies

Embarking on a festive escapade, we braved the winter chill to explore the Christmas market, where the air was filled with the irresistible scent of roasted chestnuts. Energized by the festive spirit, we returned home, little Lucas in tow, to embark on our cozy holiday tradition—baking gingerbread cookies. As the kitchen filled with the warm aroma of ginger and a touch of lemon zest, we eagerly dove into the sweet, joyous process of creating delicious memories together. Our little culinary adventure promises to sprinkle our home with the magic of the season, one gingerbread cookie at a time.

As our family gradually bounces back from the flu, we embraced the morning with a leisurely stroll to the Christmas market, where the enticing aroma of roasted chestnuts heightened our festive spirits. Amidst the stalls and the crisp winter air, we reveled in the simple joy of exploring and savoring the seasonal delights. Returning home, we embarked on a delightful new tradition – baking gingerbread cookies together with our little Lucas. The sweet fragrance of the gingerbread dough, enhanced with a touch of lemon zest, wafted through our kitchen, evoking cherished childhood memories of baking with my brother under the watchful gaze of our parents. Recreating these moments, we gathered around, watching movies in our cozy den, reminiscent of the warmth found beneath layers of blankets and a crackling fireplace. With a desire to forge lasting memories with our little one, I eagerly rolled out the gingerbread dough using a charming rolling pin from Tuscany, which, while possibly meant for pasta, added a touch of Italy to our kitchen. The intoxicating scent of Christmas lingered as we applied a quick and simple frosting, creating a symphony of flavors and nostalgia that made the day truly special.

Easter Treat

Easter has been relaxing and beautifully sunny here in Helsinki. We took a day trip to Porvoo, strolled around the old town, had lunch and coffee at a cute little restaurant. We have spent a lot of time outdoors basking in the sunshine. I wanted to share this 10 minute asparagus pie recipe with you all, that we have been making almost every morning this easter.

Quick Easter Treat

You need ready rectangle sheets of puff pastry, some cream cheese, spring asparagus and egg wash. Basically, cut the puff pastries into squares, scar a smaller square in the centre of your pastry, as seen in the image below. Do not cut all the way through however. Spread some cream cheese (that is mixed with herbs) into the square. Add asparagus on top. Wash the sides with egg and place into a hot oven of 200 degrees Celsius for 10 minutes. Once they come from the oven, add a sprinkling of Malden salt and eat warm.

The asparagus tarts come out golden tasting lovely and gooey in the middle with beautiful spring flavours from the herbs and asparagus.

Christening for our son

Here are a few images from the christening for some party inspiration if you are having a christening- we had a beautiful church ceremony and a n intimate party back at our place. Lucas was wearing our family christening gown that runs from our side of the family. We served some champagne and canapés and ended with party with some cake. It was a beautiful day and Lucas behaved like such a good boy all day. He did not cry once, just took it easy on everyones lap. Welcome Lucas Lionel Noah.

Bath time

Christmas Morning

Wishing you all a Merry Christmas! The world outside is adorned in a pristine blanket of snow, creating a magical spectacle in the crisp -10-degree weather. This morning holds an extra layer of enchantment as we celebrate our first Christmas as a blossoming family. Nestled together in bed, including our dear Siena, who is marking her second birthday today. Our festive feast comprises steaming bowls of rice porridge, generously adorned with a luscious sticky date and plum sauce. Crafting the sauce involves a delightful blend of dates, plums, seasonal spices like cinnamon, cloves, and a hint of orange zest, all harmoniously simmered with a touch of brown sugar if desired. Dried apples and an extra sprinkle of cinnamon crown this delicious creation. Christmas melodies fill the air as we gather around the tree to unwrap a few presents, adorned in cozy pajamas and festive hats. This precious moment, with our little one and my husband, is a cherished dream fulfilled. As we embark on this holiday, surrounded by the warmth of family, the magic of the season, and the joy of loved ones, it's a Christmas morning to be treasured forever.

Christmas Date Cake

Dates are the perfect sweet ingredient for a winter kitchen. The natural sweetener makes a great base for cakes, salads, jams, smoothies, sauces, breads and gives that lovely rich intensive caramel taste. I’ve done date coffee-style cakes every winter and since it is only three nights until Christmas, it was about time to make one. The sticky juicy cake was topped with a cream cheese icing and some macarons but the cake is great just on its own. I love to have it with a cup of tea or an espresso as a little pick me during the day. I enjoyed some while wrapping the last of the gifts and organising some last things that we have to do before winding down for the big day.

Date cake ingredients

• 250g dates (pit removed)

• 2dl sugar

• 2dl water

• 200g butter

• 1 egg

• 3 1/2dl flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon vanilla sugar

cake tin

• butter

• bread crumb- flour

toppings

• 1 cup icing sugar

• 1/4 cup tablespoons melted butter

• 1 tablespoon milk

• 1 tablespoon cream cheese

• macarons

Directions

Deseed and cut the dates into a saucepan and cook on medium heat . Add the sugar and water. Let the dates cook until soft and mushy for about 10 minutes. Add in the butter and allow to melt into the dates.

Allow the dates to cool a little and add in the egg. Add in the dry ingredients. Butter and flour the cake tin, then pour the date mixture into the cake tin. Place the cake tin into the oven ( 175 degrees Celsius) onto the lower level for 45 minutes. Check that the cake is ready by pressing a tooth pick into the mixture, if it comes out dry, it is ready. However, do not overcook the mixture and allow it to cool before tipping it over onto a cooling rack.

To make the icing, melt some butter and mix in with the icing sugar. Mix in some cream cheese and a splash of milk. Pour the frosting over the date cake and garnish with macarons. If the consistency seems too dry, add more milk or butter and if the consistency seems too wet, add more sugar.

Pour the icing over the cooled date cake and garnish with a few macarons. Sieve on some icing sugar.

Winter smoothie

Embracing the solace of the year's darkest morning, I kickstart the day with a burst of vitality encapsulated in a vitamin-rich smoothie. Balancing the nutritional demands amid the care of our little one, I've come to cherish the efficiency of liquid nutrition. Smoothies, a quick and easy dietary addition, ensure I seamlessly infuse a plethora of fruits and vegetables into my day. With the anticipation of a lavish Christmas feast just three days away, today's ritual involves sipping on a refreshing smoothie, a prelude to the indulgence that awaits. The harmony of ingredients - the crispness of celery, the creaminess of banana, the burst of antioxidants from frozen blueberries, the citrusy zing of an orange, the earthy crunch of walnuts, all delicately spiced with a pinch of cardamom - creates a symphony of flavors. This rich purple elixir not only nourishes but also complements the festive season's spirit, serving as a vibrant and immediate tonic for the senses.

Winter smoothie

• 1 cup milk of choice

• 2 celery stalks

• 1 banana

• 1/2 cup frozen blueberries

• 1 orange

• about 5-7 walnuts

• pinch of cardamum

Blend everything together and drink immediately

Christmas Coffee

While my morning routine usually revolves around a straightforward, quality cappuccino sans any sweetness, the holiday season beckons for a touch of festive flair. Enter the Maple Latte – a delightful departure from my usual, perfect for those occasional sweet-tooth cravings or as a midday indulgence. Seizing a moment while my husband tended to our little one, I crafted a simple wreath, immersing myself in Christmas tunes and savoring the exquisite combination of this smooth coffee infused with the warmth of maple. As cardamom takes center stage during this Scandinavian-inspired season, its aromatic embrace adds an extra layer of seasonal delight to the cup.

Amusingly, I stumbled upon the twigs for my impromptu wreath during a morning walk with Siena, our playful companion who happened to be nibbling on them. Recognizing their durability and flexibility, I couldn't resist gathering a few to bring home. Crafting the wreath was a breeze – a gentle bend into a circle, and the ends secured with floral wire. Foraged pine twigs and delicate white berries from the forest found their place on the wreath, effortlessly attached with more floral wire. It's truly as uncomplicated as it sounds. These petite wreaths, adorned atop gifts or adorning corners of our home, effortlessly bring a touch of nature indoors. In my opinion, wreaths stand as the epitome of Christmas decor – a touch of evergreen that is simply indispensable during the holiday season.

Maple Cardamom latte (serves 2)

• 1 1/2 cups cashew milk (or any milk of choice)

• pinch of ground cardamom

• 1 Tablespoon almond butter

• pinch of vanilla paste (or extract)

• 1 tablespoon of pure maple syrup

• 2 good quality espresso

• toasted almond flakes

• pinch of cinnamon for topping

Directions

In a saucepan combine the milk, cardamom, almond butter, vanilla and maple syrup. Bring to a high simmer over medium heat. Transfer the milk to a blender and blitz until smooth and frothy. Top the milk on top of your espresso. Garnish with toasted almond flakes and a sprinkling of cinnamon.

Herb Parmesan Shortbreads

These easy to make savoury shortbreads have a hint of parmesan and fresh herbs that makes a great little addition for a cheese platter. I love the way the fresh herbs looks and tastes on top of the cracker and these little savoury treats are a useful thing to know how to bake throughout the year. Not only are they great during garden party season, but similarily all through the festive winter season. Visiting friends over New Years? Why not bake these as a little gift…

Shortbread ingredients

• 1 ¼ cups flour

• 1 cup grated parmesan

• 2 tablespoons finely chopped rosemary

• Pinch of salt

• 1 tablespoon black pepper

• ½ cup (1 stick) unsalted butter at room temperature

• Extra herb leaves (thyme, sage, rosemary) for garnishing

Directions

Put the flour, cheese, rosemary, salt, and pepper into a food processor. Add in the soft chunks of butter and pulse once in a while so the dough begins to combine and crumble. Do this about 30 times and then remove it from the bowl. If the dough does not seem to stick together, you can add a drop of water.

Form the dough into a disk and place cling film around it. Place into the fridge for an hour.

Once the dough has chiled, take it out of the fridge and roll it out on a flat surface. Place a little flour on top soi t does not stick to your rolling pin. Spread of the leaves of herbs and roll them with the rolling pin so they stick better to the dough. I noticed that thyme sticks very well as it is soft and rosemary was a bit more difficult to get to stay. Press the dough with a cookie cutter and put on a baking tray that is lined with parchment paper. Sprinkle some maldon salt on top.

Bake in the oven (180c) for about 10-15 minutes until the cookies turn a bit golden. Leave to cook on a rack before serving.

Green Baubles & Pear Cocktails

Today has been all about finalising foods, gifts and preparations for tomorrow’s festivities. We went for a family dinner at a restaurant yesterday and we made some pear pre cocktails at home with my hubby. We also decorated the tree with more green toned baubles made from all kinds of textures. The tones range anywhere from olive greens to icy matte mint hues. I love how the greens look incorporated with the gold and silver that exists on the tree already. I can’t believe it’s Christmas eve tomorrow, now it’s finally time to sit down and enjoy the moment over some Christmas movies.

To assemble the cocktail

• Gin

• Pear nectar

• Sage and ginger syrup

• Ice

• Rim: brown sugar & butter

• Garnish: fresh sage leaves and star anise

Sage ginger syrup

• ¾ cup tablespoons white granulated sugar

• ¾ cup water

• 5 sage leaves

• 1 chuck ginger, peeled and diced

Combine the water and sugar in a small saucepan. Heat until the sugar has dissolved. Add the ginger and fresh sage leaves and cook for an additional 5 minutes. Turn off the heat and allow the ginger and sage to steep for 20minutes before discarding. Set aside.

Rim the cocktail glasses with brown sugar: press a bit of butter in between your fingers and spread it on the rim of the glass. Dip the edges in some brown sugar to create a coating around the sides.

To assemble a cocktail, fill the shaker with ice 1 egg white, 1 ounce of the sage ginger syrup, 2 ounces of gin and 5 ounces of pear nectar. Shake vigorously for15 seconds. Strain out the ice and dry shake for 30 seconds. Add the liquid onto a glass with ice cubes in it and garnish with fresh sage leaves and a star anise. Repeat the process for another cocktail.

Cinnamon Cake

‘Tiny cinnamon cakes perfect for a tea time over snowy days’

Nobody in our household has a crazy sweet tooth but Christmas brings out the cosiest time to bake. If it is not for you, let it be for those unexpected guests or friends coming over for drinks or coffee. I love making small sized cakes, so none of it ends up in waste as my hubby and I don’t really eat that much sugar. I also have a mild obsession with old-fashioned cake tins, particular French ones that I have “accidently” collected over the years. Gladly all of them are put to good use, especially over chilly dark winter days. I wanted to share this classic cinnamon coffee cake recipe, as cinnamon and Christmas go hand in hand.

This cinnamon cake is really simple and delicious, very similar to a layer cake and bullet proof easy even if you are not good at baking. I added a little icing on top, as a little sugar drizzle never hurt anyone, but that is totally up to you.

Cinnamon cake

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 2 tablespoons ground cinnamon

• Pinch of salt

• 1 cup sugar

• 2/3 cup softened butter

• 2 teaspoons vanilla extract

• 3 eggs

• 2/3 cup milk

• 1/2 cup dried cranberry

Icing Glaze

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

• 1-2 tablespoons milk

Mix all the ingredients together for a running icing

Directions

Preheat oven to 180 degrees Celsius. Grease the cake tin (1 large 10-inch or several small ones) and lightly flour.

In a bowl, whisk together the flour, baking powder, cranberry, cinnamon and salt. In another bowl, mix together the sugar, butter and vanilla with a handheld whisk. Add in the eggs and beat until light and fluffy. Mix in the flour mixture while beating at the same time and simultaneously adding in the milk.

Pour the batter into the cake tins and bake for about 40-45 minutes or until the toothpick inserted into the centre comes out clean. Sometimes the smaller cake tins cake a shorter time to cook so keep an eye on it occasionally. Allow the cake to cool before removing it from the tin.

Make the glaze and drizzle on top once the cake has cooled. Garnish with powdered sugar, dried cranberry and rose buds.

Minimalistic Spruce Wreath

I wish I could portray smell through writing at the moment… as it lingers of fresh pine and buttery sag in the kitchen. As I sat here making the wire base for the wreaths, I’m drinking warm glögi and indulging in figs, my favourite December fruit. These plump figs have been simply cooked in butter and fresh sage topped with toasted pine seeds with a touch of salt. Luxurious and elegant, just like these understated spruce wreaths. Even though the kitchen is an utter mess after making these wreaths, it really is worth it at the end of the day as they spread so much festive joy in the easiest way. Here is a simple tutorial for a minimalistic spruce wreath.

Last week, I picked up lots of excess spruce branches when we were chopping down our Christmas tree and wanted to take advantage of the beautiful branches. As I do every year, I made wreaths this time purely from traditional and a mixture of silver pine. You can essentially make wreaths from any material, such as natural evergreens, straw, pinecones, and eucalyptus. Since our forests are filled with blueberry and lingonberry branches, they also make a durable material for wreaths.

Wreaths are made to celebrate the cycles of nature to showcase the beauty of the current season. I don’t know is it because of the tradition of making wreaths than comes from my mother, or is it so that I love being crafty with my hands and always find beauty in the simplest of floral arrangements. A minimal Nordic style wreath is an elegant addition to Christmas decorations; it looks stunning on the front door and windows or even incorporated into a table setting. There is so much more meaning when you creative something yourself as you have to put much more effort into it than simply just buying something readymade.

figs with sage and pine nuts

Spruce twig with wire in the end that is twisted onto the base

glögi

Creating a Minimalistic Spruce Wreath: Simple Steps

Materials Needed:

1. Thick florist wire (for the base)

2. Fresh spruce branches

3. Floral wire (thin and flexible)

4. Scissors or wire cutters

Steps:

1. Prepare the Base:

   • Cut a length of thick florist wire to your desired size for the wreath. This will be the foundation.

2. Secure the First Spruce Branch:

   • Take a long spruce branch and align it with the base wire.

   • Use floral wire to tightly secure one end of the spruce branch to the base wire. Ensure it's snug.

3. Wrap and Seal:

   • Begin wrapping the spruce branch around the base wire, forming a loop or coil.

   • As you reach the end of the branch, secure the other end to the base wire using floral wire. This seals the first loop.

4. Repeat the Process:

   • Continue adding spruce branches, wrapping and securing each one to the base wire with floral wire.

   • Overlap the branches to create a full and uniform wreath.

5. Optional: Create Spruce Bouquets:

   • Bundle a small bouquet of spruce branches together.

   • Secure the end of the bouquet with floral wire, creating a compact bunch.

   • Attach these bouquets to the base wire by wrapping the wire around both the bouquet and the base wire.

6. Continue Building:

   • Keep adding spruce branches or bouquets until the entire base wire is covered.

   • Adjust the branches to achieve a balanced and minimalistic look.

7. Finishing Touch:

   • Trim any excess wire with scissors or wire cutters to tidy up loose ends.

8. Hang and Enjoy:

   • Your minimalistic spruce wreath is ready to adorn your space. Hang it on your door or wall and embrace the simple, natural beauty it brings.

This straightforward DIY project allows you to create an elegant spruce wreath with ease. Enjoy your minimalist masterpiece!