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
Festive Champagne & Christmas Tree
Christmas Diaries: Picking up the Christmas tree & Easy decorative ice cubes
This year, we kicked off the holiday season with our annual tradition of picking out the Christmas tree from a local farm an hours drive away. The snowy weather made it feel like something straight out of a winter wonderland, and our little one was over the moon, helping to cut down the perfect tree. We went sledding, listened to Christmas music and made drinks in the evening as we set up the tree. We placed it into an urn this year, which I really love. To celebrate the festive spirit, we also decided to create these simple but stunning festive ice cubes. They’re quick to make and add a beautiful, seasonal touch to any drink—whether you're sipping on champagne, prosecco, or sparkling water. Here's how to make them and elevate your holiday gatherings with a little extra sparkle!
These ice cubes are not only visually stunning but also bring a touch of elegance to any drink. The combination of black currant juice, lingonberries, and rosemary adds both a burst of colour and a subtle infusion of flavour. Here's a simple breakdown of your festive ice cubes:
Festive Ice Cubes for Champagne, Prosecco, or Sparkling Water
Ingredients:
Black currant juice (or any dark berry juice of your choice)
Fresh lingonberries (or cranberries as an alternative)
Fresh rosemary sprigs
Instructions:
Prepare the Ice Mould: Use a spherical ice cube mould (or any other shape you prefer). A round ball shape adds extra charm!
Fill the Mould: Pour black currant juice into the mould, filling it about halfway.
Add the Berries: Drop in a few fresh lingonberries (or cranberries) for a pop of color and tartness.
Add a Rosemary Sprig: Gently place a sprig of fresh rosemary into each mould. The herb will infuse a slight aromatic note into your drink.
Freeze: Place the moulds in the freezer for a few hours, or until the ice is completely frozen.
Serve: Once frozen, pop the ice balls out of the mould and drop them into glasses of champagne, prosecco, or sparkling water for an elegant touch.
These ice cubes not only look amazing but also subtly infuse your drinks with refreshing flavors as they melt. Perfect for holiday parties, special occasions, or just adding a touch of glamour to any bubbly!
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 homemade glögi
Easy Berry Glögi (mulled wine) in 15 minutes
As the air cools and we reach Decemeber, a hot spicy mulled wine is a kick start to the festive season. Homemade mulled wine tastes really good and it only requires a few ingredients to make. Glögi is a seasonal drink traditionally consumed during Christmas time. In Europe, hot wine has been enjoyed since the 1600s and Glögi arrived to Finland from Sweden in the early 20th century and was originally a drink for the upper class. It spread to the general public in the 1960s and has maintained its popularity ever since. Ready-made mulled wine drinks are widely available in stores, but it is easily made from scratch.
3 dl black or red currant juice
1-2 dl fresh lingonberry or black/red currants
2 dl brown sugar ( I used less)
5 dl water
2 cinnamon sticks
a few pieces of dried ginger
1 tbsp cardamom seeds
1 tbsp cloves/ 1 star anise
Optional :
- when serving, spike the mulled wine with alcohol of choice, such as red wine, orange liquor or brandy.
Directions
Measure the juice, water, sugar, and spices into a pot. Simmer gently for about 15 minutes. Strain the spices from the juice.
Heat the juice and add the alcohol, if you wish. Warm it up, but do not boil. Pour the spiced mulled wine into glasses over raisins and almonds. Serve the glögi hot.
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.
Rowan Berry Wreath
How about these antique candle holders? They are my newest find from our Italy trip to Puglia.
This beautiful Rowan Berry Wreath is a celebration of nature’s bounty, carefully foraged from the wild during the crisp days of November. The vibrant red berries, framed by their delicate autumn leaves, make for a stunning and natural decoration that brings warmth and color to the home as the seasons shift. Rowan berries, known for their striking appearance, have long been cherished for both their beauty and their practical uses. Beyond adorning wreaths, these berries can be transformed into delicious homemade goods like jam and tea, offering a delightful taste of the season. Whether displayed on your door or hung inside, this wreath serves as a reminder of nature’s generosity, adding both festive charm and a touch of rustic elegance to your November decor. I feel this wreath is a natural stepping stone to start thinking about the festive season.
I collected fallen twigs from trees to make the base of the wreath. The key is use bendable twigs that easily form a circle. I bend them around into a circle and tie them together with florist wire. You can make this as thick or thin as you wish.
Wreath base
You need bendable young branches or thick florist wire to create the base. If you can forage young branches that bend easily, collect a bunch and bend them into a circle. Secure the circle with florist wire that is twisted around the branches so it stays in place.
If you do not have branches- you can simple twist thick florist wire into a circle and repeat this process a few times so it create strength into the base.
Materials Needed:
Florist wire or a sturdy wire frame
Pruners or scissors
Foraged goods; rowan berries and green branches
Make the Wreath
Step 1: Gather Your Materials Collect a variety of foraged goods from your garden, local park, or nearby woods. Look for items like evergreen branches, twigs, pinecones, dried flowers, and berries. Ensure they are in good condition and free of pests. This wreath needs twigs for the base, rowan berries and green branches.
Step 2: Prepare the Base: If you're using a wire frame, shape it into a circle or any desired wreath shape. If you don't have a wire frame, you can create a base by bending a sturdy wire into a circular shape. Ensure the base is strong enough to hold the weight of the foraged materials. You can also make the base from bendable twigs, like I did.
Step 3: Create Small Bouquets- Take small bunches of foraged goods, in this case a rowan berry twig and some grenery. Arrange them in a way that looks pleasing to you. They can either be wild or more structured. Hold the bundle together that will then be attached the base.
Step 4: Secure with Florist Wire- Use florist wire to tightly bind the ends of the bouquet. Wrap the wire around the stems a few times and twist the ends together to secure the bundle.
Step 5: Attach to the Base- Place the secured bouquet on the wire frame and use additional florist wire to attach it securely. Wrap the wire around the stems and the base, ensuring it's tight and stable.
Step 6: Repeat the Process- Continue creating small bouquets and attaching them to the base. Overlap each bouquet with the previous one to ensure full coverage and a lush appearance. Vary the types of foraged goods to add texture and interest to your wreath. You can be creative here, by making the bouquet wild and effortless or create a more full and manicured look.
Step 7: Fill Gaps As you work- fill in any gaps or sparse areas by adding smaller pieces of greenery or other foraged items. This will give your wreath a more polished and cohesive look.
End of Summer Dinner Party
Last weekend, my husband and I hosted a traditional crayfish party for seventeen of our friends. The scale of the gathering prompted us to completely rearrange our furniture, creating a spacious five-meter table in the center of our living room. To ensure continuity, my husband crafted an additional table that harmonized perfectly with our existing setup. We were fortunate to have a variety of beautifully aged chairs in storage, which I refurbished with a chalk white finish to complement the decor.
As autumn gradually unfolds, I adorned the table with arrangements featuring fall hydrangeas, foraged leaves, autumn joy stonecrop, and dahlias. I adored the soft hues of dusty pink and muted green, harmonizing seamlessly with each other. To add a touch of wild greenery, I incorporated cascading vines from our balcony. The table sparkled with an assortment of candles in various sizes, alongside a collection of mixed silver vases and cherished trinkets accumulated over the years.
The evening commenced with cocktails and canapés, followed by a delightful pumpkin duck risotto as dusk settled in. The main event, succulent crayfish and snaps, unfolded amidst the cozy glow of candlelight. For dessert, we indulged in pavlova adorned with fresh figs, complemented by an array of smaller sweet treats. It was an unforgettable evening, marking the perfect transition into fall.
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.
Lilac Cake
Lilacs are one of my favourite flowers, providing gorgeous colour and a sweet floral fragrance from May through June. This moist Fresh Spring Lilac Lemon Cake is fluffy, tangy, and so easy to make from scratch. Extremely seasonal and limited edition, every bite is cherished. This flavourful cake bursts with floral and zesty lemon notes, and the easy optional buttercream topping adds a round of deliciousness. I topped a slice of cake with a generous pouring of syrup made from lilacs and violets, that is great to have in the refrigerator this time of year. It takes 10 minutes to make and you can add the syrup to drinks and pancakes, it is my toddlers favourite.
Lilacs, which are part of the olive family, which are totally edible with the most gorgeous fragrance. If you have the opportunity, spend a beautiful day hand-plucking each individual flower from their stem and soaking them in a bath of cream to let the flowers infuse into a floral milk for this cake. This precious liquid can then be turned into creamy and dreamy lattes, buttercreams, and even lilac ice cream.
Ingredients:
184 grams buttermilk or heavy cream
85 grams butter, softened to room temperature
2 large eggs
1 teaspoon vanilla extract
240 grams (2 cups) all-purpose flour
200 grams (1cup) granulated sugar
1/3 cup freshly picked lilac petals*
2 teaspoons baking powder
zest and juice from two lemons
½ teaspoon salt
rhubarb (optional)
Directions
To prepare lilac petals for your cake: remove the small white or purple petals from the small green sepals that hold them to the branch.
Preheat the oven to 176 C. Add butter and flour to a loaf pan. Make lilac infused milk by combining your buttermilk or heavy cream with your fresh lilac in a small saucepan over low heat for ten minutes. Turn off heat and let it cool as you continue on with next steps.
Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the lemon zest, juice, and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Add to the creamed butter sugar mixture alternately with the lilac cream until well blended and pour the batter into the prepared pan. As an optional part: press in long thin pieces of rhubarb into the cake batter for a seasonal flavour.
Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.
Once cool, make the butter cream and dollop some on top and garnish with lilac petals. I also served a piece of cake with homemade lilac syrup for an extra touch of sweetness.
Make the butter cream
HOW TO MAKE SMALL-BATCH BUTTERCREAM FROSTING, no measurements needed
Add a dollop (room temperature) butter to the bowl
Add powdered sugar (maybe about 1-2 dl) and mix.
Add a drop of milk and vanilla extract.
Continue to mix until light and fluffy.
If the consistency is too too thick, add more milk and if it is too loose, add sugar.
Simple Nettle Cake
Simple, Green, Sweet: Stinging Nettle Cake
This stinging nettle cake is perfect for anyone who loves cakes and wants to try something new and delicious. Despite its prickly reputation, the stinging nettle is a versatile plant that can be used in countless dishes, both savory and sweet. This recipe is proof of its culinary potential! Impress your guests with this fun, green cake, and show children how wild plants found in nature can be transformed into delightful treats in the kitchen.
INGREDIENTS
100 grams Stinging nettles
150 grams sugar
100 grams soft butter
2 eggs
100-150 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
A pinch of salt
tablespoon of lemon zest
1 dl milk of choice
INSTRUCTIONS
Rinse the stinging nettles thoroughly in a sieve. In a large pot, bring water to a boil and add the nettles. Boil the nettles for 1 minute to remove the sting. Bring back the cooked nettles to the sieve and pour cold water on them. Now you will easily be able to touch the nettles without being stung. Squeeze out the water from the nettle leaves.
In a blender: add the nettles and milk and lemon zest. pulse until a smooth green liquid.
Mix flour, baking powder, vanilla sugar and salt. In another mixing bowl, whisk together the sugar and butter. Add the eggs and nettle/milk liquid, then mix.
Add the dry ingredients and mix well. Pour the cake batter into a suitable cake pan covered with baking paper or greased with butter. Bake the cake in the oven at 180 degrees Celsius for 25-30 minutes. Eat the cake just like that or serve with a dollop of whipped cream.
Make the cake into a mini layer cake
With the help of tartare mold, cut three circles from the cake. Place some whipped cream (with lemon zest) in between. Decorate with edible flowers. Enjoy as a little “high tea” cake.
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.
Foraged Leaves into powder - Birch dust
Birch powder is a fine, green dust made from young birch leaves almost resembling the texture of matcha powder. This versatile powder can be used year-round as a natural flavoring, nutritional supplement, or herbal remedy. The process of making birch powder is straightforward, involving drying and blending the leaves to preserve their beneficial properties.
This method can also be applied to other foraged goods such as nettles or young spruce tips. By following a similar process, you can create natural powders from a variety of plants, each offering its unique flavor and health benefits. Whether you're an outdoor enthusiast or simply interested in harnessing the power of nature, making your own plant powders is a rewarding and sustainable practice.
Reminder: When foraging, make sure to pick the produce in areas that are non-polluted away from large roads, farm lands etc. In Finland, when foraging anything from trees, you need to ask permission from the landowner.
How to Make Birch Powder
Ingredients:
Young birch leaves (a bucketful)
Equipment:
Large sieve (optional)
Baking tray
Parchment paper
Powerful blender
Airtight container
Instructions:
Collect Leaves:
Pick a bucketful of young birch leaves.
Initial Cleaning:
Place the leaves into a large sieve to allow bugs to crawl out.
Sort through the leaves, removing any bad ones and longer stems as needed.
Do not wash the leaves to prevent bruising. (however nettles can be boiled before to kill the stinging)
Drying Process:
Line a baking tray with parchment paper.
Spread the leaves evenly on the tray.
Place the tray in the sun to dry the leaves from within. This might take several hours, but you can feel the leaves starting to crisp.
First Blending:
Once the leaves are dry, transfer them to a powerful blender.
Pulse blend to break the leaves into smaller granules. If moisture is released and the leaves are not fully broken down, proceed to the next step.
Additional Drying:
Spread the partially broken-down leaves back onto the baking tray.
Place them in the sun again to ensure they are fully dry and crispy.
Final Blending:
Once the leaves are completely dry, blend them again until they turn into a fine, beautiful green powder. Keep in mind, that you can blend them into the consistency you like.
Storage:
Transfer the birch powder into an airtight container.
Store in a cool, dry place and use year-round.
This method ensures you get a fine, dry birch powder suitable for various uses.
A bucketful of young birch leaves
Try this method with other foraged goods:
End result of the dried young tips of a spruce. it turned a slightly more brownish colour, almost like cumin in texture.
Cooking inspo for dried foraged goods:
Here you can see dried foraged leaves are great for cooking. They add into smoothies and on top of breakfast toasts. Ive added them into omelettes, salad dressings, pasta (pestos) and savoury pies. These foraged goods add a great degree of flavour to your food along with the health benefits (antioxidants and vitamins) they provide.
Nature’s power Smoothie
Forage young tips of a spruce & birch leaves in May
Nature offers a treasure trove of health benefits through its myriad plants, and among these, young birch leaves and young spruce tips stand out for their remarkable properties. Young birch leaves, tender and vibrant in spring, are packed with vitamins, minerals, and antioxidants. They have been traditionally used to support kidney function, promote detoxification, and alleviate inflammation. Similarly, the young tips of spruce trees are a powerhouse of nutrients. Rich in vitamin C and other antioxidants, these fresh green tips have been cherished for their ability to boost the immune system, reduce fatigue, and improve respiratory health. Integrating these natural wonders into your diet or wellness routine can offer a delightful and effective way to enhance overall health. Both of these shall be foraged during spring time ( May in Finland) before the tips or leaves become too big and make sure to ask permission from the land owner before picking.
Smoothie ingredients
small handful of young tips of a spruce
small handful of young birch leaves
4-5 mint leaves
1 banana
1/2 cup kefir
small handful of cucumber
2 celery stalks
Blend the smoothie into a smoothie consistency and drink immediately.
Looking for another refreshing drink made from birch leaves?
Quick Home made Birch Leaf & Mint Drink
Foraging birch leaves involves collecting the young, tender leaves of birch trees, typically in spring when they are most nutritious and flavorful. These leaves can be used in various culinary applications, such as in salads, teas, or as a garnish, and are known for their slightly spicy and astringent taste. The leaves are rich in antioxidants and other beneficial compounds, making them a nutritious and versatile addition to your foraging repertoire.
Birch leaves are a good source of several vitamins and minerals. They contain:
Vitamin C: Important for immune function, skin health, and antioxidant protection.
Vitamin A: Essential for vision, immune system performance, and skin health.
B Vitamins (including B1, B2, and B6): Crucial for energy metabolism and maintaining nervous system health.
May ( in Finland) is the season to forage the young leaves from a birch tree. This easy and quick drink makes a spring refreshment with a few simple steps.
Ingredients
Collect a handful of birch leaves. (Make sure that these are washed from bugs)
Collect a handful of mint leaves.
Juice of 1 lemon
1-2 tablespoons of honey, depending on how sweet you like the drink to be.
1 Litre of water
Directions: In a pot, add all the ingredients and gently boil for 10 minutes. Strain the leaves away with a sieve and collect the golden coloured juice. Let it cool and place in a bottle and store in a refrigerator for up to a week.
In Finland, birch can only be foraged from your own land so make sure to ask permission from the land owner if you are foraging.
Grapefruit Rosé Cocktail
Delicious Pale pink cocktail and a balcony full of flowers
Rosé season begins as soon as summer arrives and I personally love dry pale french rosé as a go to wine of choice. Rosé also makes a great base for summer cocktails and spritzers, adding a refreshing element to the drink. I love how the grapefruit adds a bit of flavour and the hibiscus gives that fragrant taste to the drink. This cocktail is perfect for summer brunches, garden parties as it is so light and refreshing.
Summer rosé cocktail
1/2 cup pale french rosé wine
1/2 cup sparkling water
1 slice lemon
thyme twig
Dired hibiscus
2 tablespoons freshly squeezed red grapefruit juice
ice cubes
To make the cocktail, mix all the ingredients together and enjoy.
Rhubarb Lemon Mousse Semi-naked Cake
‘The beginning of summer brings out the most prettiest of cakes’
It almost seems to have become a tradition that during this time, I tend to make a semi-naked cake for my birthday. I would honestly say, I’m starting to get the hang of them as I’ve played around with so many flavours these past years. Since it is rhubarb season, I opted for a lemon mousse rhubarb filling with a classic butter frosting on top. I used to rose buds, black berries and mint leaves for garnishing to keep it pretty and on theme. All the ladies loved the flavour combination as it’s lemony fresh but with density and sweetness from the rhubarb jam and frosting. For anyone who seems insecure about making a layer cake, it really is not that difficult and it can be made a day in advance which makes your life much easier on the day of the event. Semi-naked cakes is a beautiful cake to learn how to cake as it really makes a statement every single time.
We will begin by making the lemon mousse, frosting, layers for the cake and the rhubarb was ready from jar.
Beautiful magnolia is in bloom
Let’s make a cake
Start by making the lemon curd (unless it is store bought) and then the layers for the cake. Make the butter frosting last. Depending on when you are going to assemble the cake, make the butter frosting during that moment.
Frosting Ingredients
500g sifted icing sugar
250g butter
1-2 tablespoons boiling water
To make the butter cream, beat together butter (room temperature) and icing sugar on low speed with a hand held mixer. Add a few drops of boiling water to loosen the butter so it forms a lovely frosting as you mix.
Ingredients for Lemon Mousse
1/2 cup lemon curd
1 cup cold heavy whipping cream
1/4 cup powdered sugar
For the lemon mousse, you basically mix 3 ingredients together; lemon curd, whipped cream and powdered sugar. You could store by the curd, but if you wish to make it yourself, the recipe below. When making a layer cake, I tend to make the curd the day before along with the layers to save some time.
To make the Mousse: In a bowl, whisk the whipped cream and powdered sugar. Whisk in the lemon curd for about 3 minutes until soft peaks start to form. Place into a clean bowl, cover with clingfilm and refrigerate overnight.
Lemon curd
2 eggs room temperature
1 egg yolk (optional)
100 dl sugar
Juice of 1 lemon
zest of 1 lemon
50g-70g butter, roughly cubed (room temperature)
In a sauce pan, add in all the ingredients and gentle stir over love heat for about 10-15 minutes with a whisk. The sauce will begin to thicken slowly and once thickened, pour into a jar to cool. This can be done the night before so the flavours really intensify and the mixture becomes more stiff.
Ingredients for cake base (x3)
3 eggs
1dl sugar
1/2 teaspoon baking powder
1 dl + 1 1/2 tbs flour
1 tablespoons vanilla powder
½ tablespoon lemon zest
* oil for lining the cake tine / milk when assembling the cake
Cake Base Directions (cake tin 16cm Ø )
Baking the cake layers:
In a bowl, add together the dry ingredients (minus sugar & lemon zest). In another bowl, whisk together the eggs and sugar until light and fluffy with the help of an electric whisk. Through a sieve, combine the dry ingredients to the egg/sugar mixture. Gently fold the batter together and add the lemon zest.
Pour some oil into the cake tin so the bottom and sides are coated, pour excess out. Pour batter into the cake tin and place into the bottom part of the oven for 40 minutes at 175 °C. Check the cake by inserting a tooth pick into the centre and if it comes out clear, it is fully cooked. Cool in cake tins on a heat rack (about 10 minutes); remove cakes from tins and cool completely on wire racks for about an hour.
Repeat this process once more for another layer
Freeze Cake layers (optional):
Freeze cakes once cooled, as this process makes the assembling much easier. Wrap each cake layer individually in plastic wrap and freeze for 4-6 hours. This part is optional but it ensures that crumbs don’t break into the icing, so if you are short in time, freeze at least for an hour. If you freeze them overnight, give them a bit of time to defrost as they are hard to cut otherwise.
When you are ready to assemble the cake, remove layers from freezer and unwrap. Level the layers with a serrated knife to make sure the surfaces are straight. I removed the top half of the cake layers as they were dome-shaped. I also cut one of the layers in half, to get an extra layer for the center of the cake.
Assemble the cake
At this point, remove the lemon mousse from the fridge and have your rhubarb jam and butter frosting ready. I used an organic jam from the store but it’s great to do it yourself too, but I was feeling a bit lazy.
Use your “ugliest cake bottom” for the base of the naked-cake. Save the prettiest bottom for the top part. Place a bit of frosting on your cake plate and place the first layer on top. This keeps it from moving. Moisten each layer with a bit of milk.
Fill each layer with rhubarb jam and lemon mousse. Repeat this process until the top and place the last layer “with the bottom half of the layer facing the surface” so it looks flat this way. Add buttercream frosting around the edges of the cake and push it in the middle to fill any gaps and scrape to almost bare with a sharp knife. Place into fridge to set the frosting before decorating.
Decorate with black berries, mint leaves and dried rose buds, that you would use for tea.
Morning coffee by the cherry blossom trees
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.
