Slowing down for Christmas

As Sunday settles in, it is time to take care of some last minute food shopping and cleaning and then slow down and savor the simple joys and the anticipation of Christmas. I wanted to prepare some easy, comforting snacks to enjoy around the house, and let the warmth of the season fill every corner. We are going to watch a Christmas movie, letting the soft glow of the tree lights and the quiet hum of holiday tunes bring a sense of calm. With just two days until Christmas Eve, this is the perfect moment to soak in the cozy atmosphere, relax, and create cherished moments of rest before the holiday festivities begin.

As Christmas draws near, it’s easy to get swept up in the rush of to-dos and expectations. But the true Christmas spirit often lies in the small, meaningful moments that bring peace and joy. Start by slowing down and taking a long walk outside—let the crisp air and the quiet beauty of nature fill you with a sense of calm. Whether it’s the sparkle of holiday lights or the stillness of a winter afternoon, nature has a way of reminding us of the season’s simplicity. Whether you are alone or with family, it is the little things that can create your own Christmas feeling.

Back at home, the kitchen is a perfect place to reconnect with the spirit of Christmas. Cook something that warms you—maybe it’s a cozy soup, freshly baked cookies, or a dish that’s tied to fond memories. As the aroma fills the house, take a moment to appreciate the act of creating something with love.

Don’t forget the little things that can spark joy: wrapping gifts slowly, reading a Christmas book, or playing your favourite holiday songs. Christmas isn’t just about big celebrations or material things—it’s about creating an atmosphere of warmth, kindness, and togerthness. By embracing these small, meaningful moments, you’ll find that the Christmas spirit is already within you. 

The weather was beautiful yesterday with all the snow

festive breakfast

Elevated breakfast for days leading up to Christmas

Now that it is only a couple of days until Christmas eve, our home has transformed into a cosy little space, where I am trying to soak up as much moments together as possible. I wanted to share one of my simple but absolutely delicious breakfast ideas if you are into cured fish. Essentially make a plate of sliced cured fish. On this fish, add thinly sliced red onions, dollops of smetana (or creme fraiche) chopped dill, black pepper, chopped nuts of choice ( I used pistachio this time) and a good squeeze of lemon juice on top. You can add this spread on top of fresh sourdough or boiled jammy eggs, the way I like it.

• Cured salmon slices

• smetana

• lemon juice

• chopped dill

• chopped pistachios

• sliced red onion

• black pepper

Citrus plate with melted sage butter on top

making another wreath

Citrus plate with melted sage butter

This simple citrus plate is wonderful: You slice orange and bloog orange onto a beautiful plate. Then take a little pot, melt some butter with sage leaves. Let it brown a little and pour it over the citrus fruit. What a luxurious combination. I also added a little bit of parma ham as I had some laying around in the fridge. I also started creating another wreath so it is fresh and fragrant for Christmas.

we had glögi in the woods

Christmas Wreath Fish Spread

Looking for a little snack to enjoy over a glass of wine or festive cocktail as you celebrate the days leading up to Christmas? Well look no further, as this easy and quick wreath is exactly what you need. This festive season, elevate your holiday spread with a stunning, wreath-shaped snack that’s as beautiful as it is delicious. Perfect for Christmas gatherings, this white fish appetizer combines the freshness of dill, celery, and cream cheese, while the elegant wreath shape adds a touch of sophistication to your table. Topped with cucumber ribbons, capers, and a sprinkle of lemon zest, it's a light and flavorful dish is quick and easy to make. If you do not like some of the flavours, you can obviously swap things around to your liking. You can make a vegetarian one by using beetroot or avocado and add different seasoning/herbs whatever you have in your household. Once the wreath is done, place the dish in the center and share it with friends. We ate it with crackers on our coffee table around our Christmas tree to celebrate the weekend before Christmas.

This little plating trick makes various spreads look more pretty, where it is shaped into a wreath shape. For this you need two circular moulds with the right proportions; I used a tartare mould and small cake tin to create that wreath shape. I didn’t really use measurments for this mass- but I would say a “sprinkle here” means under a tablespoon. They key is to make the mass rather dense so it stays in shape.

White fish wreath Spread

• 2 dl cooked white fish of choice (salmon works too)

• sprinkle of finely chopped celery

• teaspoon of dijon mustard

• sprinkle of finely chopped sweet onion

• sprinkle of finely chopped dill

• salt/pepper to taste

• 1/2 dl cream cheese

• 1/2 dl sour cream

Garnish:

• Freshly cracked black pepper

• Lemon zest

• Capers

• Cucumber ribbons (using a vegetable peeler)

press the fish mass in between the 2 circles.

Directions:

1. In a mixing bowl, combine the cooked white fish, chopped celery, chopped dill, salt, and pepper. Add the cream cheese and sour cream, and mix until you have a thick, smooth mixture.

2. To create the wreath shape, place two circular moulds on a plate (I used a tartare mould and a small cake tin). Make sure the proportions work well together for a balanced, elegant wreath.

3. Spoon the fish mixture into the space between the moulds, pressing it down gently with the back of the spoon to create a smooth surface.

4. Carefully lift the moulds off to reveal the wreath shape. The result should be a neat, well-formed ring of the fish spread.

5. Garnish by draping cucumber ribbons around the wreath, then sprinkle with capers, lemon zest, and a dash of freshly cracked black pepper for an extra layer of flavor.

The wreath shape gives a striking presentation, while the garnish adds texture and fresh brightness. This technique is great for appetizers, allowing you to turn a simple dish into something beautifully refined and impressive.

Classic Oven Camembert

Baked camembert is the epitome of French comfort food, a simple yet luxurious dish that embodies the essence of French culinary tradition. We bought back some camembert from our recent Paris trip from a little fromagerie on rue Cler just to make this simple baked dish. Originating from the Normandy region in northern France, where the famous camembert cheese was first crafted in the late 18th century, this dish is a celebration of rich, creamy cheese in its purest form. When baked, the cheese softens to a velvety, gooey texture, releasing its mild, earthy flavor and transforming into a decadent easy treat. Once the Camembert is perfectly baked, remove it from the oven and let it cool for a couple of minutes. Serve it straight from the oven with crusty baguette slices or pear slices for dipping. I even added some on a slice of sourdough bread that had a sprinkling of pomegranate seeds on top. It tasted heavenly.

The beauty of baked Camembert lies in its simplicity — just a few added ingredients like garlic, rosemary, a splash of white wine brings this classic to a whole new level of indulgence. Whether enjoyed as an appetiser, a decadent snack, or a centerpiece for a cozy evening, baked Camembert is a perfect way to bring a little slice of France to your table. And there's no better time than during the festive season, when the warmth of the oven and the aroma of melting cheese make it the ideal pairing for a night of movie-watching, like the classic Home Alone, that we will watch today.

Baked Camembert with Rosemary, Garlic & White Wine

Ingredients:

• 1 whole Camembert cheese

• 1 garlic cloves (thinly sliced)

• 1-2 sprigs of fresh rosemary

• A splash of white wine (preferably something dry like Sauvignon Blanc)

• Crusty baguette, crackers or fresh pear slices (for serving)

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).

2. Prepare the Camembert: If your Camembert is in a wooden box, remove any plastic wrapping and place the cheese back in the box (if it's not in a box, you can place it on a small oven-safe dish). Using a knife, score the top of the Camembert in a criss-cross pattern or make a few shallow cuts. This will allow the garlic, rosemary, and wine to seep into the cheese as it melts. Insert the thinly sliced garlic cloves into the scored sections of the cheese. Tuck small sprigs of rosemary into the cuts, or you can sprinkle chopped rosemary over the top. Pour a splash of white wine over the top of the cheese, making sure it seeps into the cuts.

3. Bake the Cheese: Place the Camembert on a baking sheet or directly into the oven and bake for 15-20 minutes, or until the cheese is soft, gooey, and starting to ooze out of the rind. Keep an eye on it to make sure it doesn't overcook — you want it to be warm and melty, not a puddle of cheese.

Christmas Gingerbread Baking

A Cozy Baking Afternoon at Home

After our visit to Tuomaanmarkkinat, we headed home for some quiet family time, continuing the Advent traditions with a little holiday baking. This year, we decided to make easy gingerbread cookies from scratch—and it turned out to be a fun activity to do with my little one. The gingerbread dough itself is simple to make: flour, soda, sugar, syrup, butter, eggs and a mix of spices.

As we started baking my little one loved cutting out the cookie shapes with festive cookie cutters, pressing stars, sheep, and trees onto the dough. The house quickly filled with the sweet, warm aroma of baking gingerbread—truly the scent of Christmas! Once the cookies were done, we decorated them with icing and of course, tasted a few right out of the oven.

Baking gingerbread cookies has become a cute tradition in our family for the last three years, and it’s something I look forward to every year. It’s simple, yet it brings joy, especially when shared with loved ones. Whether you’re making them for yourself or giving them as gifts, there’s something special about creating these little treats by hand.

A Perfect Advent Weekend

Our visit to Tuomaanmarkkinat and the cozy afternoon of baking made for a perfect second Advent. Helsinki’s Christmas market offers a beautiful mix of holiday magic, from its festive stalls and delicious foods to its family-friendly atmosphere. Whether you’re enjoying the warm glögi, riding the Carusel, or simply soaking in the Christmas spirit, Tuomaanmarkkinat is a place where the joy of the season comes to life.

And at home, the simple tradition of baking gingerbread cookies with my little one added the perfect touch to a festive weekend. As the Christmas season draws closer, I can’t wait for more adventures, more cookies, and more moments of holiday joy.

Christmas Market in the morning

This makes 100 cookies ( I made a small batch about 1/3 of the recipe)

• 1½ dl syrup

• 2 dl brown sugar (normal sugar works too)

• 250g butter

• 1 tbsp cinnamon

• 1 tbsp ginger

• 1 tbsp cloves

• ½ tsp salt

• 2 eggs

• 2 tsp baking soda (baking powder works too)

• 9 dl wheat flour

Directions

Measure the syrup, sugar, butter, and spices into a saucepan. Cook, stirring, until the mixture is smooth and shiny. Let it cool.

Whisk the eggs into the mixture. Add the baking soda and flour mixture, and stir to form a smooth dough. Let it firm up in the refrigerator. Roll out the dough in small batches into thin sheets on a floured surface. Use a cookie cutter to shape the gingerbread cookies. Transfer them to a baking sheet lined with parchment paper. Bake at 200°C (400°F) until golden and crisp in the middle/upper part of the oven (depending on thickness, 5–8 minutes). Let cool.

Other Gingerbread Recipes

Read a similar gingerbread recipe from here, that has lemon zest in the mix.

Read a Gingerbread cake recipe from here.

How to make the gingerbread dough: Step by step images

Add the butter, syrup, sugar & spices

simmer until silky/let it cool

Add eggs, soda & flour

place the dough in the fridge

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

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

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:

1. Prepare the Berries:

   • Rinse the rowan berries and remove them from the stems.

2. 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.

3. Simmer:

   • Simmer the compote for about 20-30 minutes, stirring occasionally, until the berries are soft and the mixture thickens into a syrupy consistency.

4. 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:

1. 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.

2. Boil the Water:

   • In a small saucepan, bring the water to a boil. Once boiling, reduce the heat to a simmer.

3. 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.

4. 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.

5. 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.

6. 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.

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.

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 Morning

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

Christmas Date Cake

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

Date cake ingredients

• 250g dates (pit removed)

• 2dl sugar

• 2dl water

• 200g butter

• 1 egg

• 3 1/2dl flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon vanilla sugar

cake tin

• butter

• bread crumb- flour

toppings

• 1 cup icing sugar

• 1/4 cup tablespoons melted butter

• 1 tablespoon milk

• 1 tablespoon cream cheese

• macarons

Directions

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

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

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

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

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.

Blackberry Cocktail & Beetroot Tartar

In the enchanting embrace of this festive season, where craftiness, late-night culinary adventures, and the soft glow of dark candle-lit evenings converge to create a haven of warmth and coziness at home, my husband and I have already immersed ourselves in the charm of a few yuletide films. As we eagerly prepare to embark on the delightful tradition of selecting our Christmas tree, we find solace in staying one step ahead of the bustling holiday calendar, savoring the days leading up to the 24th. Elevate your festive tablescape with a symphony of flavors and vibrant hues. Indulge in the enchanting fusion of a Winter Blackberry & Rosemary Cocktail, where velvety blackberries meet the aromatic dance of rosemary in a champagne elixir. Complement this libation with the exquisite sophistication of Beetroot Tartare, a culinary masterpiece that marries earthy sweetness and zesty freshness, ensuring your holiday table is adorned with culinary delights that captivate both the palate and the eye.

Let not the Christmas rush consume you; instead, relish the anticipation that envelops these moments, for it is in the sweet expectancy of it all that the magic truly unfolds. Today, I am delighted to share with you a captivating cocktail and appetizer recipe, a harmonious prelude to the festive symphony that awaits. May it ignite inspiration for your Christmas table and infuse a dash of holiday spirit into your home.

Winter's Embrace: Blackberry Elixir with a Rosemary Symphony

Embark on a journey into the heart of winter with our enchanting Blackberry and Rosemary Champagne Cocktail – a masterpiece that sets the stage for any elegant evening. The velvety, deep burgundy hue serves as a sophisticated backdrop, casting a spell of allure over December gatherings or providing a delightful escape for those seeking a touch of luxury in the midst of the ordinary.

Elevating the art of preparation, our blackberry syrup can be meticulously crafted in advance, ensuring a seamless orchestration of flavors when the time comes. The versatility of this libation extends beyond expectation; feel free to dance between berries, transforming the symphony with a switch to your favorite variation. Picture the aromatic dance of thyme gracefully replacing rosemary, adding a unique twist to your sensory experience.

The crowning touch lies in presenting this elixir in 1920s-inspired crystal glasses, each with its own distinctive style, creating a vintage champagne boat that whispers of opulence with delicate, thin edges. Allow the Winter Blackberry & Rosemary Cocktail to be your portal to an evening of refined indulgence and timeless charm.

Cocktail Ingredients

• 1 cup fresh blackberries

• ½-1 cup sugar

• 1 cup water

• 1 twig of rosemary

• Butter & brown sugar for rimming the edges of the glasses

• Sparkling wine/champagne

• Garnish: long rosemary twig with fresh blackberries poked through stem

Directions

In a small saucepan, combine all the ingredients (water, sugar, blackberries, rosemary twig) to make the syrup. Bring to boil and reduce heat and cook for under 10minutes so the blackberries start to mush. Stir occasionally and let the mixture intensify into a red colour. Remove from heat, strain and allow to cool. Once cooled, place the syrup into an airtight maison jar and store in the fridge for up to a few weeks.

Rim each champagne glass with a bit of butter between your fingers. Then place some brown sugar onto a plate and press each glass rim into the sugar so it coats all around.

To make the cocktail; add some blackberry syrup to the glass, some ice and pour over some champagne or sparking wine. Give a little mix. Garnish each glass with a bare rosemary branch (except for the ends for visual impact) and pierce a few fresh berries through it. Allow it to gently rest on top of the glass. Enjoy.

Beetroot Tartar

Beetroot is a fantastic earthy compliment to a winter menu that is rich in flavour and colour. This winter root does not need much to be classic, simply paired as a salad with blue cheese, figs and walnuts is all you need to make it refined. However, a layered beetroot tartar is an exciting dish to serve at a dinner party, as it tastes wonderful. The filling is basically made from a beetroot puree and cream cheese that has some blackberries and spinach in between. You could defiantly incorporate slices of cured salmon and play around with the dimensions of flavours. For this recipe, I made the beetroot puree from scratch, but I suppose you could store by this as well.

Beetroot puree

• 5 large roasted beets (place in an oven dish, with oil, salt and pepper and roast in the oven (200c) for an hour until soft)

• 1 sweet potato roasted (place into same oven dish with beetroots to roast)

• 2 garlic cloves grated

• Butter for cooking

• About 1 dl cream

Directions

Begin by roasting the beetroot and sweet potato. Once ready, peel the skin off and roughly chop into smaller pieces.

In a large saucepan, add a generous dollop of butter and grated garlic. Stir and add in the chopped beetroot and sweet potato. Cook for about 7minutes and add in a splash of cream. This part can be left out if you prefer not to use cream, but it does a lovely taste. Let it gently cook so the cream reduces. Add salt and pepper to taste. Remove from heat and pulse with a handheld blender into a puree. It does not need to be silky smooth, as it needs to be thick to hold its shape. Place into a bowl and leave it to cool. Refrigerate the puree for an hour before using so it becomes denser.

Easy Winter Tea

Indulging in a heartwarming cup of homemade berry tea is like wrapping oneself in a cozy embrace, especially delightful when nestled under a blanket and immersed in the enchantment of Christmas movies. The infusion of flavors in this tea is a delightful symphony; the rich essence of black currant intertwines with a hint of citrus and a touch of honey, resulting in a delightful winter blend that warms both body and soul.

Crafting this comforting elixir is a simple yet rewarding process – just combine the ingredients in a pot, pour in boiling water, and let the magic unfold as it infuses with comforting aromas. Homemade tea, a canvas for experimentation, invites you to personalize the experience with your favorite flavors. Whether it's the tangy allure of raspberries, the sweetness of blueberries, or the vibrant burst of red currants, you have the freedom to tailor it to your taste. Elevate the infusion with the aromatic notes of mint or thyme, and perhaps add a touch of seasonal spices for that extra festive flair. This blend is not just a beverage; it's a celebration of simplicity and joy, perfectly capturing the spirit of the festive season.

Ingredients

(no need to measure anything, add according to your desires)

• Orange slices

• Lemon Slices

• Black currant berries

• honey

• rosemary twigs

• black tea

• Hot Water

For a Christmas twist add a cinnamon stick, cloves and ginger or any other festive spices to your liking.