Autumn Spice Yogurt
These caramel apples work wonderfully on toast, porridge and even as a base for apple pie. You can essentially use whatever spices you please, but I wanted to highlight the flavors of autumn that maximise ze warmth and comfort. These apples are also from our neighbours apple tree at the countryside, which are lovely and small with a tangy slightly sweet flavour vor to them. I prefer to leave the skin on, but you can either peel and also use which ever apples you prefer. This little breakfast spot is by the corner of our shed at our country house. I just love the distraught wood and the dark backdrop it provides during autumn. After summer when everything is bright, airy and light, I crave for more darker spaces and moody imagery when autumn is upon us. Now, let’s begin by making the easiest sweet apples that are dressed in the most delightful spices.
These caramel apples work wonderfully on toast, porridge and even as a base for apple pie. You can essentially use whatever spices you please, but I wanted to highlight the flavors of autumn that maximise ze warmth and comfort. These apples are also from our neighbours apple tree at the countryside, which are lovely and small with a tangy slightly sweet flavour vor to them. I prefer to leave the skin on, but you can either peel and also use which ever apples you prefer. This little breakfast spot is by the corner of our shed at our country house. I just love the distraught wood and the dark backdrop it provides during autumn. After summer when everything is bright, airy and light, I crave for more darker spaces and moody imagery when autumn is upon us. Now, let’s begin by making the easiest sweet apples that are dressed in the most delightful spices.
Caramelised apples in Autumn Spices
2 cloves
1 teaspoon cinnamon
1 teaspoon cardamum
1 teaspoon honey
1 teaspoon ground nutmeg
Pinch of salt
Apples slices
1 tablespoon of butter
Yogurt bowl
Cashews
Gooseberry
Yogurt of choice
Herbs for garnishing (optional)
Place a saucepan over medium heat and add the butter to it. Once melted, add the apple slices, honey and spices. Gently mix and let it cook for under 10 minutes with a lid on. If the consistency looks too dry, add a little bit of water so it steams and realizes all the spices from the bottom of the pot.
Add some yogurt into a bowl and drizzle the apples slices (and juices) on top. Add some gooseberries (or whatever berry is in season where you live) and some toasted cashews. I added a few twigs of herbs in the end to add a bit of freshness and color.
To toast the cashews, add some cashews (gently broken) onto a dry pan with a little bit of salt flakes. Cook for a few minutes until the receive a bit of color and remove to the side.
Lilac Water
Discover the serene allure of lilac-infused water, a liquid balm that soothes the soul and revives the spirit. Beyond its captivating aesthetics, this elixir imparts a delicate and beautiful flavor to your water, transforming it into a vessel of pure summer bliss.
Discover the serene allure of lilac-infused water, a liquid balm that soothes the soul and revives the spirit. Beyond its captivating aesthetics, this elixir imparts a delicate and beautiful flavor to your water, transforming it into a vessel of pure summer bliss.
Simply snap some pristine lilac blossoms, ensuring they are free from any chemicals, give them a gentle wash, and let them gracefully infuse your water until it takes on the subtle essence of the blossoms. It's more than a beverage; it's like sipping on the very essence of summer captured in a glass. Perfect for garden parties, showers, or a refreshing pitcher in the fridge to accompany your day, these lilac-infused drinks are a testament to the beauty found in simplicity. As the last blooms of lilacs gently dry on the trees, and warm weather envelops us, taking mere minutes to create, this darling elixir effortlessly elevates ordinary water into a delightful experience.
Lilac flowers, with their delicate fragrance and vibrant hues, offer a multitude of simple and delightful uses. Here are a few ideas:
Lilac Sugar: Infuse sugar with lilac blossoms by placing clean, dry lilac flowers in a jar with sugar. Let it sit for a week or two, allowing the sugar to absorb the floral essence. Use this fragrant lilac sugar in baking or to sweeten beverages.
Lilac Syrup: Create a sweet lilac syrup by simmering lilac flowers with sugar and water. Strain the mixture, and the resulting syrup can be drizzled over desserts, pancakes, or used to sweeten beverages.
Lilac Bath Bombs: Incorporate dried lilac blossoms into homemade bath bombs for a luxurious and aromatic bathing experience. Combine them with other soothing ingredients like Epsom salt and essential oils.
Lilac Ice Cubes: Freeze lilac blossoms in ice cube trays with water to create enchanting lilac-infused ice cubes. Add them to drinks for a touch of elegance during summer gatherings.
Lilac Perfume: Craft a simple lilac-infused perfume by combining lilac flowers with carrier oil and allowing them to infuse for a few weeks. Strain and transfer the fragrant oil to a roller bottle for a delightful natural perfume.
Lilac Honey Butter: Mix finely chopped lilac flowers into softened butter along with a drizzle of lilac-infused honey for a unique and flavorful spread. Enjoy it on toast or scones.
Lilac Potpourri: Dry lilac blossoms and combine them with other dried flowers and herbs to create a fragrant potpourri. Place it in decorative bowls around your home for a burst of floral aroma.
Lilac-Infused Vinegar: Infuse white vinegar with lilac flowers by placing them in a clean, airtight jar and covering them with vinegar. Let it sit for a few weeks, then strain. Use the lilac-infused vinegar in salad dressings or as a culinary accent.
Remember to harvest lilac flowers from areas free of pesticides and chemicals, and always ensure they are clean and dry before incorporating them into your creations.
Easy Lilac Honey
Embarking on a dream of a fragrant garden adorned with both purple and white lilac trees is a vision steeped in the enchantment of June. In Finland, where lilacs have graced the landscape for centuries, their wild and common presence weaves a tapestry of timeless beauty. Imagining the sweet perfume of lilacs wafting through the air, I find inspiration in crafting a delicacy that captures the essence of this fleeting bloom—Lilac Honey.
Embarking on a dream of a fragrant garden adorned with both purple and white lilac trees is a vision steeped in the enchantment of June. In Finland, where lilacs have graced the landscape for centuries, their wild and common presence weaves a tapestry of timeless beauty. Imagining the sweet perfume of lilacs wafting through the air, I find inspiration in crafting a delicacy that captures the essence of this fleeting bloom—Lilac Honey.
A simple yet captivating recipe, it merely takes a minute to create, inviting the lilac blossoms to infuse their aromatic charm into honey. This enchanting concoction, a product of just two days of patience, can intensify over the course of two weeks, allowing you to tailor the strength of lilac essence to your liking. Whether you choose to pluck out the delicate lilac flowers or savor them in your honey, this creation is a tribute to the ephemeral beauty of June, encapsulating the magic of a few precious weeks when lilacs grace the world with their aromatic allure.
Lilac honey
Lilac flowers washed and dried (make sure to use flowers that do not have chemicals in them)
Raw honey
In a sterilized mason jar, carefully place these fragrant blooms into the jar, creating a bed for the infusion. Pour raw honey generously over the lilac flowers until they are fully submerged, creating a captivating marriage of floral essence and golden sweetness. Seal the jar, allowing the magic to unfold over the next several days to two weeks as the lilac imparts its aromatic charm to the honey. As time passes, the delicate flowers will gracefully rise to the top, making them easily spoonable if desired. For a refined touch, gently heat the honey and strain it through a sieve to remove the petals while retaining the essence. Alternatively, revel in the whimsical beauty of leaving the lilac petals in, creating not just a honey infusion but a visual and aromatic delight. An ode to the fleeting beauty of lilac blooms, this homemade honey beckons you to savor the essence of June in every sweet spoonful.
Homemade Dandelion Marmelade
Embark on a culinary adventure this spring by foraging dandelions, nature's hidden treasures. With vibrant yellow blooms and versatile flavors, these resilient wildflowers offer a delightful array of culinary possibilities, from tender leaves in salads to the creation of fragrant dandelion marmalade, bringing the essence of the season to your plate.
Embark on a culinary adventure this spring by foraging dandelions, nature's hidden treasures. With vibrant yellow blooms and versatile flavors, these resilient wildflowers offer a delightful array of culinary possibilities, from tender leaves in salads to the creation of fragrant dandelion marmalade, bringing the essence of the season to your plate.
This spring, I embarked on a culinary adventure, venturing beyond the familiar realms of berries and mushrooms to explore the bounty of edible treasures that nature graciously offers. My foraging journey began with the iconic dandelion, a perennial herb with a myriad of culinary and medicinal applications. Recognizable by its sunny blossoms, this versatile plant unfolds its edible treasures during the springtime. Optimal foraging occurs when the leaves are young, showcasing fewer lobes and a milder, less bitter flavor than their summertime counterparts. Bursting with vitamins A, C, and K, along with rich stores of folate and iron, these leaves are nutritional powerhouses. The delicate petals of the dandelion, on the other hand, beckoned me to experiment with a delightful creation—dandelion marmalade. Surprisingly easy to make with just flower petals, sugar, water, and a touch of lemon, the marmalade captures the petal's sweet subtlety, while the leaves impart a more tangy, spinach-like essence. Further culinary exploration led me to discover the deliciousness of fried dandelion buds, reminiscent of zucchini flowers, and the flowers' versatility in infusing honey, vinegars, syrups, and even ice cream. With their nuanced flavors, dandelion flowers have become a remarkable addition to both sweet and savory culinary creations, unveiling the untapped potential of springtime foraging.
Good to know
Do not forage anything near roads, golf courses or farmlands so the produce has not collected any chemicals. Pick them from unpolluted areas so they are as clean as possible. To be environmentally friendly, do not pick every flower and leave some to grow.
Everything needs to be thoroughly washed to eliminate bugs
Make sure you identify all items that you pick, as many similar looking plants can be poisonous.
How to make the marmalade (to make a small batch)
1 cup dandelion flowers
1 cup water
1/2 juice of lemon ( & some lemon zest)
about 1 cup sugar
Crafting a small batch of dandelion marmalade is a delightful venture that captures the essence of spring. Begin by washing and drying one cup of dandelion flowers. Gently pluck the petals into a bowl, discarding any stems. In a saucepan, combine one cup of water, the dandelion petals, and the juice of half a lemon, adding in a few strips of lemon zest for an extra citrus kick. Bring this vibrant mixture to a boil, then let it simmer for approximately 30 minutes, allowing the flavors to meld into a fragrant infusion.
Once the dandelion petals have generously imparted their essence, strain the liquid through a sieve into a cup, separating and discarding the spent petals and lemon zest. This yields a golden dandelion water, the base for your marmalade. Measure this liquid (aiming for about 1 cup) and match it with an equivalent amount of sugar in a separate bowl.
Return the dandelion-infused water to the saucepan, adding in the measured sugar. Bring the concoction to a gentle boil, stirring until the sugar dissolves. Lower the temperature and let the mixture simmer, gradually thickening as it cools. Once the desired consistency is achieved, pour the luscious marmalade into a Mason jar. Allow it to cool, and voilà—your homemade dandelion marmalade is ready to grace your table with the vibrant flavors of spring.
