Christmas Time

Wishing everyone a Merry Christmas filled with warmth and love. I hope this festive season brings joy, peace, and comfort to all. For those who are feeling lonely or going through a difficult time, know you're in my thoughts as many find it hard to get through the holidays. We spent Christmas Eve with my husband's family, and Christmas day at our home with loved ones, creating beautiful memories. It was a lovely time, and I hope everyone can find moments of peace and happiness this holiday season. Here's to a fresh start and a bright New Year ahead!

Christmas Wrapping & Florals

Rich, Jewel-Toned Colours inspired by Paris

Once you have a lovely urn, pot or basket, you can create all kinds of center pieces in a few steps. If you access to foraging, I highly recommended bringing parts of the forest, garden or even fallen material from trees found in parks into a floral arrangement as it adds a beautiful degree of wildness. For this arrangment, I bought a ‘skimmia’ potted plant from the store and used some ivy from my balcony pots. The rest of the material has been found from the woods. I also used moss, that creates a lovely base layer and covers up all empty parts from the urn. Because this urn is so big, I used actual rocks underneath to fill up the space and lay the moss on top. Then I just poked, very randomly some twigs into the moss. I added juniper twigs that are covered with berries and some blueberry and lingonberry twigs. In the end I added a few long threads of ivy that I pulled from the balcony pots as this adds a lovely flow and casualness to the arrangement.

This year I just love the ‘skimmia’ flower as a main Christmas flower, even though I often love hyacinths and hellabores. However, this year the deep burgundy colour spoked to me, I think I was invoked in Paris and find deep rich colours, even lots of pattern and texture very inspirational. I found deep purple, almost aubergine coloured candles that I thought would look quite interesting on a brass candle holder on a Christmas table. This same deep colour palette is shown in the way I’m wrapping gifts this year, lots of thick ribbons, a little foliage added (like pine cones and florals) added on top. I feel like Parisian Christmas decorations evoked the elegance of a Fabergé egg. When you think about those stunning, intricate ornaments, you’re seeing a fusion of opulence and delicate artistry. The rich colours, sophisticated patterns, and the way ribbons and textures intertwine are part of what makes them so captivating.

Linen clothes can also be used as an organic way to wrap up gifts

Rich, Jewel-Toned Colours

Fabergé eggs are famous for their use of deep, luxurious colors — think rich emerald greens, ruby reds, sapphire blues, and golds. To evoke this in your holiday decorations, start with a color palette that mirrors these precious tones. Combine classic reds and golds with unexpected pops of deep purple, teal, or even charcoal gray. The mix of these jewel tones will feel both festive and elegant. Parisian window displays showed an array of textures and patterns that work in harmony. From the sheen of velvet ribbons to the lustre of glass ornaments, it’s all about adding depth and interest. Consider combining patterns like:

• Damask or brocade textures on ribbons or table runners.

• Intricate lace or metallic-thread details in garlands or tree skirts.

• Glass or ceramic ornaments in shapes like flowers, snowflakes, or even vintage-style baubles, to add that intricate, delicate feel.

The key is layering these elements so each one contributes to the overall richness without overwhelming the senses. Ribbons are essential in creating a sense of sophistication and festivity. Look for luxurious materials like silk, satin, or velvet in gold, deep red, or forest green. You can use them to:

• Tie elegant bows on wreaths, garlands, or tree branches.

• Create cascading ribbons that flow down a mantelpiece or chandelier.

• Wrap around candle holders or vases to add an extra touch of glamour.

Don’t be afraid to combine several types of ribbons (e.g., a velvet ribbon with a metallic gold thread) to create texture and dimension.

Thrifted this beautiful tin box and added hellebores on top with ribbon

Gilded Details and Metallic Accents

A touch of gold or silver can elevate the most humble decoration into something luxurious. Parisian Christmas windows often feature gilded elements, from gold leaf accents on ornaments to shining silver tinsel. You can use:

• Gold leaf details on candles, small vases, or frames.

• Metallic spray-painted branches or pinecones for a modern twist on classic decorations.

• Gold-painted ribbons or even decorative gold beads hanging from garlands.

Parisian windows are known for their glowing warmth. You can achieve this by using a combination of fairy lights or candlelight to create a soft, golden ambiance. Consider:

• Soft fairy lights woven through garlands or draped on the tree.

• Candles in elegant holders, like mercury glass or crystal, to provide a flickering, warm light.

• Luminous glass ornaments that reflect and refract the light in the most magical way.

Much like a Fabergé egg, every element in Parisian displays is meticulously arranged. Think about the balance and flow of your decorations:

• Centralize a statement piece (perhaps an intricate wreath, a centerpiece, or a large, opulent ornament) and then surround it with smaller pieces that complement the overall theme.

• Cluster ornaments in odd numbers for a more dynamic and visually interesting display.

• Use height variations (e.g., tall candlesticks, tiered displays, or ornaments of different sizes) to create movement and interest.

Incorporating fresh or faux florals adds an organic yet luxurious feel to your arrangements. Parisian displays often use a lot of natural material that is very organic:

• Burgundy or deep red poinsettias, combined with soft silver or gold leaves.

• Sprigs of holly, mistletoe, or ivy intertwined with ribbons or garlands.

• Rose gold or frosted pinecones mixed with evergreen sprigs.

By combining these elements — rich colors, elegant patterns, luxurious materials, and delicate finishing touches — you’ll be able to create holiday arrangements that have the same lavish, intricate beauty as a Fabergé egg. It’s all about balance: each piece should feel intentional, contributing to an overall sense of opulence, harmony, and joy.

Read more about Christmas decorating from here

French Style Christmas Florals

Gift Wrapping Inspo

thick ribbons

rich deep colours

Here you can see a lovely pot of skimmia in Paris

inspiration from Paris

Flower shop in Paris

Helsinki Christmas market

Riding the carusel (that is free)

Exploring the Helsinki Christmas Market: Tuomaanmarkkinat and a Cozy Advent Tradition

In honor of the second Advent, we decided to take a dog stroll around the market, a lovely way to enhance our Christmas spirit. The streets around the market were filled with other families, many of them also bringing their pets along for the festive occasion. Helsinki is known for being a dog-friendly city, and it was heartwarming to see so many dogs bundled up in coats, happily walking alongside their owners through the market. The atmosphere was warm and welcoming, with the scent of pine trees and the soft glow of Christmas lights creating a sense of peace and joy. As we strolled, we paused to admire the handcrafted gifts on display, from delicate ornaments to candles and food, like jams and lots of cured fish that you could take back home.

The holiday season in Helsinki is truly magical, and one of the best ways to soak in the festive spirit is by visiting the renowned Tuomaanmarkkinat (St. Thomas Christmas Market). Nestled in the heart of the city, this charming Christmas market has become a beloved tradition for both locals and visitors alike. From twinkling lights to festive treats, there’s no shortage of things to see and do. We are lucky this year, as we have a light coating of snow on the ground which makes it all that more lovely.

Tuomaanmarkkinat is located in the historic Senate Square, a picturesque setting with the iconic Helsinki Cathedral as its backdrop. The market is a delightful blend of Finnish tradition and modern holiday cheer. As we arrived, the scent of spiced mulled wine and roasted chestnuts filled the air. It’s a sensory experience, with each stall offering something unique, from hand-made crafts to delicious local treats. One of the highlights of the market for families is the carusel, a beautifully Venetian style carousel that’s free to ride. We couldn’t resist hopping on for a couple of spins, and the joy on my little one’s face as we rode around was priceless. The vibrant colors of the carousel horses and the festive atmosphere made it feel like we had stepped into a Christmas fairy tale.

Warming Up with Glögi, roasted chestnuts and Rice Porridge

No visit to a Finnish Christmas market is complete without sipping on glögi, the traditional Finnish mulled wine. Served warm and infused with spices like cinnamon, cloves, and cardamom, glögi is the perfect drink to warm you up on a chilly December day. We also enjoyed a cup of this festive drink while exploring the market—nothing beats the cozy feeling of wrapping your hands around a warm mug on a frosty day. As we wandered through the stalls, we were tempted by another holiday favorite: rice porridge with cinnamon. In Finland, it’s customary to serve this dish during Christmas time. The creamy porridge, dusted with cinnamon and sugar, was the perfect comfort food to enjoy as we took in the festive sights and sounds around us. It’s a taste of tradition that immediately transports you to the heart of Finnish Christmas celebrations.

If you are looking for more Christmas markets, the one in Porvoo is lovely too.

Love this roasted chestnut display

This year, there was a typical Finnish style smoked salmon display, that is cooked on an open fire. Our little one tasted glögi for the first time this year and he loved the warm spiced berry juice. Don’t forget to walk on Alexanterinkatu towards Stockmann’s department store and look at their Christmas window display, which children love.

Street: Alexanterinkatu

Beetroot Christmas Tarts

Christmas is around the corner and is there anything better than snacking on delicious easy treats before the days leading up to the eve. I have always though that beetroots are a great edition to festive foods, maybe it is the deep, rich red colour instantly evokes the festive hues of Christmas—think crimson poinsettias, red ornaments, and the colours of winter berries. It brings an elegant pop to the table, adding visual appeal to any dish. Whether used in salads, spreads, or as a roasted side, its striking appearance makes it stand out in a holiday spread. Beetroot is in season during the colder months, making it a naturally fitting ingredient for Christmas.

Christmas puff pastries (joulu torttuja) are often eaten in Finland during the Christmas season, whether they are sweet or savoury. This beetroot cream cheese spread is a great option to add on top of the pasty. Essentially it is cooked beets blitzed together with cream cheese and some seasoning. I added salt, lots of black pepper and a small drizzle of honey. Once the puff pastry is cooked in the oven (200 Celsius degrees) for ten minutes, I added the beetroot spread on top. Garnish with some chopped dill, chopped hazelnut and a bit more black pepper.

Beetroot creamcheese filling

• 1-2 cooked beetroots

• 1/2 cup of creem cheese

• 1 teaspoon of honey

• salt/pepper

• garnish: dill, hazelnut

Here is another puff pastry filling recipe with cured rainbow trout

This is how you make the puff pastry shape: cut the pastry into squares, then make L shapes on the opposite ends and fold them over each other.

Shape the puff pastry

Fresh from the oven

Cream cheese & cooked beets

blended cream cheese& beets

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:

1. Prepare the Ingredients:

   • Finely chop the cold smoked salmon, red onion, and dill. Place them in a large mixing bowl.

2. 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.

3. 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.

4. 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.

5. 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

chop all the ingredients

Mix together into a thick mousse

cut the bread into a circle

Add mousse on top

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:

1. Prepare the Ice Mould: Use a spherical ice cube mould (or any other shape you prefer). A round ball shape adds extra charm!

2. Fill the Mould: Pour black currant juice into the mould, filling it about halfway.

3. Add the Berries: Drop in a few fresh lingonberries (or cranberries) for a pop of color and tartness.

4. 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.

5. Freeze: Place the moulds in the freezer for a few hours, or until the ice is completely frozen.

6. 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.

pour ingredients into pot

add sugar to the pot

boil for 15 minutes & sieve

serve hot

Cured (gravlax) Rainbow trout

Cured salmon, a delicacy celebrated for its sublime taste and rich cultural significance, holds a special place in the culinary traditions of Finland and other Nordic countries. Also known as gravlax or gravad lax, is a testament to the region's deep connection with the sea and its commitment to preserving and enhancing the natural flavors of high-quality fish. This dish is a staple dish in most households and eaten all year around, also making an appearance in festive occasions, family gatherings, where its presence signifies a joyous appreciation for life's simple pleasures.

Curing, a preservation technique dating back centuries, has evolved into an art form, giving rise to the beloved cured salmon that graces Finnish tables. The traditional process involves coating fresh salmon fillets with a blend of salt, sugar, and often dill, allowing the fish to slowly cure and develop a unique and nuanced flavor profile. Beyond Finland, cured salmon is a culinary tradition shared among Nordic countries, including Sweden, Norway, Denmark, and Iceland. Each region puts its own spin on the curing process, incorporating local herbs, spices, and techniques to create variations that reflect the unique flavors of their landscapes. For this recipe, I added a coating of grated beetroot so the outer coating of the fish turns a lovely magenta color. This stage is optional however and can be left out if you wish to make the traditional version.

In these countries, cured salmon is not merely a dish but a cultural ambassador, transcending borders and bringing people together through shared culinary experiences. Whether served as a centerpiece in open-faced sandwiches known as smørrebrød in Denmark, or alongside crispbread and sour cream in Sweden, cured salmon embodies the essence of Nordic cuisine and the enduring connection between the people and the sea.

Ingredients

Layer ingredients on fish

Spread the grated beetroot

Cover fish & Refrigerate

Cured Salmon Recipe:

1. Choose fresh, wild-caught salmon (I used rainbow trout) with a firm and shiny surface. Ensure it stays cool during shopping.

2. Remove bones and fins, leaving the skin. Spread coarse salt (approx. 2 tbsp/kg) and sugar (approx. 1.5 tsp) on the fish. Add dill, grated beetroot & a bit of grated lemon zest spread evenly on top. I used no measurements for the dill/beetroot but maybe less than 1/2 cup depending on the fish size. It is important the the surface of the fish is covered.

3. Wrap the fillet tightly in clingfilm and place into a dish that can be refrigerated. If using two fillets, position them facing each other with the skin side outward.

4. Apply a light weight on top of the fillet. Allow it to cure in the refrigerator for 1-2 days.

5. Wipe the cured salmon's surface. Slice it thinly with a sharp knife, removing the skin.

6. Garnish the salmon plate with fresh dill, lots of black pepper and lemon for serving.

Cured salmon is also a great addition to add on canapes if you are having a dinner party. Add a little sour cream (perhaps mixed with chopped capers/red onion and dill) dolloped on top of a canape with a thin slice of cured salmon on top.

Puff Pastry (joulutorttu taikina levy) base

In Finland during the Christmas time we have a ready made frozen puff pastry base (joulu torttu taikina) that is often used to make different sweet or savory treats. It is essentially a puff pastry base- to make this shape see the images below:

Cut the puff pastry into squares: Cut a smaller square inside (an “L” shape) leaving 2 sides un-cut, opposite of each other as seen in the image below. Then fold one side to the other and repeat with the other side. Fork holes into the middle of the diamond so this part does not raise in the oven. Bake in the oven for 5-10 minutes in 200 C.

Oven Christmas Porridge

‘Oven Christmas Porridge during the days that lead up to Christmas’

It is tradition in Finland to eat rice porridge in the morning of the 24th, Christmas eve. The one who finds the hidden almond in the porridge is blessed with luck to the upcoming year. Traditionally the rice is cooked slowly in whole milk (constantly stirring) and served with a sprinkle of cinnamon and a dollop of butter. This tradition is not a must in our household but I do love a cozy rice porridge during the dark mornings leading up to Christmas. My favorite eve tradition with hubby (before visiting family) is to have a frothy coffee in bed with candle lights listening to Christmas songs and taking a long dog walk in the forest before all the hassle starts. Currently it is so dark outside, you easily forget is it morning or night time! Beautiful flowers can overcome these dark December days, just look at the coloring of this antique looking amaryllis? A few buds are still closed up, but these open ones are just magnificent. I love the muted pink and soft greens, really elegant as a flower itself. A couple of bouquets of amaryllis stems would look sophisticated in a table setting, paired with pine or eucalyptus for a softer look.

This 2.0 rice porridge is exemplified with various festive spices and is cooked slowly in the oven so it is gooey and oh so amazing. It doesn’t need stirring (only a few times in the beginning), and it cooks in 175 Celsius degrees for an hour and a half. Not only does it make the kitchen smell of cinnamon, but it tastes hearty and comforting as it should. Keeping in mind, Christmas may be a hard time for many out there so a little soulful food in the morning, is not such a bad idea.

Oven Porridge

• 2 dl rice porridge

• 1L whole fat milk

• Pinch of salt

• Butter to grease the oven dish

• ½ cup frozen berries of choice I used a mixture of frozen lingonberry and blueberry that we picked over the summer)

• 1 teaspoon cinnamon (optional: plus 1 cinnamon stick)

• 1 teaspoon cardamum

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 1 teaspoon of vanilla paste

Toppings

• Pecan nuts

• Brown sugar

• dates

Directions

Begin by greasing the oven dish. Add in all the ingredients and give a little stir. Do not be alarmed by the liquid consistency. Do not put the toppings yet. Place the lid on and put into the oven for 1.5 hours. After 1 hour, add on the toppings; arrange the pecans and dates and sprinkle a bit of brown sugar on top. Place it back into the oven for another 30min before serving. Once ready to eat, serve with fresh berries of choice and a little bit more of cinnamon. I would have served this with fresh figs, but did not have any in the store so blueberries will do.

Gooey Blueberry Cinnamon Buns

Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

While the buns were cooking in the oven, I was walking our dog and kid-you-not, there was the most wonderful smell lingering in the hallway of our apartment before I stepped back inside. I wanted to share this recipe with you as fast as possible, so you can bake this on Christmas morning if you love to start the day with something sweet.  My husband who does not have a major sweet tooth, loved this dish, so will be making it much more gladly than traditional cinnamon rolls. This little festive treat made to be eaten with woolen socks on, under the blanket with the fire roaring in the background. We ate the remaining of the buns last night while watching Home Alone 2, all cozy in our living room.

Bun Ingredients: (serves 1 baked tray)

• 2.5dl whole milk warm

• 75g dry yeast (1 packet)

• 1 egg

• 1dl sugar

• 1 tablespoon cardamum

• 1 teaspoon salt

• About 7dl flour

• 75g melted butter

Bun Filling

• 50g butter

• ½ dl brown sugar

• 2 tablespoons cinnamon

• 1 cup Blueberry filling (see recipe below)

Blueberry filling

• 1 1/2 cups frozen berries of any kind (I used blueberries)

• 1 cup icing sugar

• 2 teaspoon honey to taste

• 2 tablespoons corn starch

• Dash of vanilla extract

Blueberry Glaze

• ½ cup powdered sugar

• 1-2 teaspoons milk

• 1 tablespoon of blueberry filling

Blueberry filling Directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to gentle simmer and let the filling thicken. Leave to side to cool.

Blueberry Glaze Directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.

Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamum and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.

Meanwhile the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking.

Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.

Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving.

Velvety Hot Chocolate

Indulge in the epitome of decadence with this sumptuous hot chocolate, specially crafted for those enchanting Christmas movie nights. Unlike your typical hot beverage, this luscious concoction is a once-a-year delight, perfectly timed for the festive cheer that Christmas eve brings.

Immerse yourself in the velvety sweetness of this rich and thick chocolate elixir, designed to be savored slowly and luxuriously. Each sip unfolds like a taste of celestial chocolate, thanks to the infusion of heavy cream and premium-quality chocolate.

Here's how to create this exquisite treat: Begin by snapping a piece from your preferred dark chocolate bar and placing it in a saucepan with heating heavy cream. For a single serving, approximately 1/3 of a standard-sized bar (around 9 pieces) and 2 cups of cream should suffice, equating to one cup of cream per person. As the chocolate gracefully melts into the cream, introduce a hint of cinnamon and incorporate a touch of vanilla paste for a delightful flavor profile. Enhance the sweetness with the subtlest pinch of salt, creating a nuanced depth to the overall taste. Adjust sugar to your preference, although with the inherent sweetness of the chocolate, additional sugar may not be necessary.

Now, clad in your coziest pajamas, pour this heavenly hot chocolate into your favorite mug and snuggle in for an evening filled with Christmas classics. If your tree is yet to be adorned, let this exquisite beverage be your companion as you adorn it with festive decorations, creating a truly magical holiday ambiance.

Unwind with a Festive Pear Cocktail

As households wind down, with some preparing for an overnight pig roast and others wrapping gifts, a well-deserved cocktail is in order on this eve before Christmas. Amidst the hustle and bustle of the past two days filled with cooking, baking, errands, gift finalizations, and cleaning, the winding-down process has begun. As the late evening sets in, there are still a few tasks to complete, but a festive honey pear cocktail is the perfect way to kickstart the Christmas celebrations.

In the backdrop of a Christmas playlist and the warm glow of candles, I'm testing out tomorrow's outfit – a long glitter dress with an open back or a simple yet elegant champagne-colored silk gown. The air is uncertain globally, with many facing lockdowns and loneliness during the holidays. Let's take a moment to make those distant phone calls and extend a helping hand to those in need. My parents are opting for a quiet Christmas in the countryside, and despite the sadness, it's the responsible thing to do. This year has shown us the reality of uncertainty, and whether celebrating with loved ones or choosing to skip Christmas, let's be grateful for the small things.

Amidst the coziness of our house and the flickering lights of our stunning tree, I'm ready to sip on this honey-roasted pear cocktail I found on Pinterest, despite Siena having a puppy flu and a little coffee mishap with our linen curtains.

Ingredients:

• 5 pears, sliced in half

• 3-5 tablespoons honey

• 1 tbsp balsamic vinegar

• Pinch of cinnamon

• Pinch of ground nutmeg & ground clove

• 2 tbsp apple juice or water

• 1 tsp vanilla paste

• Sparkling wine

• Garnish: dried clementine slices & rosemary

• Brown sugar to coat the glass rims

Directions:

1. Preheat the oven to 200 degrees Celsius. Line a baking tray with a greased sheet.

2. Place the halved pears (remove stems) on the tray.

3. In a small bowl, whisk together 2 tbsp honey, 1 tbsp balsamic vinegar, cinnamon, and ground nutmeg. Brush this over the pears.

4. Bake for about 25 minutes until browned and soft.

5. Once cooled, remove the seeds with a spoon. Place into a blender with the vanilla paste and apple juice or water. Blitz into a puree.

6. Scoop the puree into a mason jar and refrigerate until served.

When ready to serve:

1. In a pitcher, combine some pear puree, a pinch of ground clove, 3 tablespoons of runny honey, and your choice of alcohol. Mix together.

2. Coat the cocktail glass rims with brown sugar by adding lemon to the sides and placing the rims into some brown sugar.

3. Pour the cocktail into the glasses and garnish with a twig of rosemary and a dried clementine slice.

Cheers to a delightful and relaxing pre-Christmas celebration!

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.

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.

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.

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!

Rosemary Wreath & Fall Golden Milk

As October gracefully bids adieu, a cascade of vibrant leaves flutters down from the trees, heralding the imminent arrival of winter. Today, a gentle Friday rain outside my window serves as a prelude to Sunday's official transition to winter time. In sync with the changing seasons, I've transformed my garden, swapping out summer blooms for the warm hues of autumn and winter. Alas, this shift required bidding farewell to my towering rosemary tree, yielding an abundance of fragrant branches. I wanted to share an easy rosemary wreath tutorial and a golden milk recipe.

With a surplus of rosemary, I embarked on a creative venture — freezing some, gifting others to my parents, and fashioning a collection of charming wreaths. These botanical creations, adorned with the essence of rosemary, hold the promise of infusing my kitchen with festive aromas when brought indoors during the Christmas season.

Anticipating November's arrival, I sought to complement my autumnal ambiance with a comforting cup of golden milk. While the concept isn't novel, my twist involves a hint of black pepper and the subtle inclusion of bay leaves, imparting a delightful punch to this sweet elixir. Meanwhile, for those inspired to craft a rosemary wreath, the process is elegantly simple – winding the flexible branches around a sturdy base with floral wire, a festive DIY project detailed in my blog.

As the stores gradually unveil their Christmas embellishments, the air is ripe with the promise of festive cheer. Soon, we'll be immersed in the magic of the season, guided by the fragrance of rosemary wreaths and the warm embrace of golden milk.

Autumnal Golden milk

• 1 cup oat milk

• 1 pinch cinnamon

• 1 pinch black pepper

• 1-2 bay leaves

• A few slices of fresh ginger

• 1 pinch cardamom

• 1 pinch turmeric

• 1 teaspoon honey for sweetening (optional)

Mix all ingredients together in a small saucepan and gently heat over a stove for a good 15-20 minutes.

Creating a Rosemary Wreath: A Simple Guide

Materials Needed:

1. Thick florist wire (for the base)

2. Fresh rosemary 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 Rosemary Branch:

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

   • Use floral wire to tightly secure one end of the rosemary branch to the base wire. Make sure it's snug.

3. Wrap and Seal:

   • Start wrapping the rosemary branch around the base wire, creating a coil.

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

4. Repeat the Process:

   • Take another rosemary branch and repeat the wrapping process.

   • Secure both ends with floral wire to the base wire.

5. Continue Building:

   • Keep adding rosemary branches, wrapping and securing them with floral wire until the entire base wire is covered.

   • Ensure each new branch overlaps the previous one, creating a lush and full wreath.

6. Finishing Touch:

   • Once you've covered the entire base, use scissors or wire cutters to trim any excess wire and tidy up loose ends.

7. Secure the Last Branch:

   • Ensure the last rosemary branch is tightly secured to the base wire to complete the wreath.

8. Hang and Enjoy:

   • Your rosemary wreath is ready! Hang it on your door, wall, or anywhere you desire. The fragrance of rosemary will add a delightful touch to your space.

Remember, rosemary is flexible, so feel free to bend and adjust the branches as needed during the process. Enjoy your charming and aromatic DIY rosemary wreath!