Lilac & Violet syrup in 10 min

Lilac & violet syrup served with ice & tonic water

I have a serious love affair with flowers and that is why I love using lilacs and violets when they are in season. Lilacs are not only beautiful but also edible. Just be sure that the lilacs you pick are pesticide-free. In Finland, lilac trees bloom wild in the countryside and I’m lucky to have a sister and mother in law that both have lilac trees in their gardens, that I can pick from. I have a balcony filled with violets, which is why I also incorporated them into this recipe. There are many simple culinary uses for lilacs, such as infusing sugar, alcohol, syrups or honey. This syrup is perfect for sweetening cocktails or mocktails and is incredibly easy to prepare in just 10 minutes. It also works as a sauce for cakes or pancakes or even a base when freezing popsicles.

When making lilac syrup, use only the blossoms, removing any leaves or stems before infusing. Gently rinse the lilacs in a fine mesh strainer to remove any dirt and insects. This ensures your syrup is clean and ready to add a delightful floral note to your drinks or on top of cakes.

Helsinki is experiencing a lengthy heatwave, so a few small drops of the syrup mixed with ice and soda water (or tonic water) makes a great refreshing drink during warm days. Our two year old absolutely loved this combination, we enjoyed it on our balcony garden.

• Water and Granulated sugar: No fancy sugars needed. Just your basic granulated sugar.

• Lilac & violet blossoms: You are fresh and aromatic lilacs that are pesticide free.

• Blueberries (or other dark berries): Lilac syrup by itself is kinda brown in colour. I add a small handful of blueberries/lingonberry to give it a pretty purple colour.

Ingredients

• 3dl sugar

• 2dl water

• 1dl blueberries (or partly lingonberry)

• 2dl mixture of lilacs and violet flowers

Boil the water and sugar until the sugar has melted. Add in the berries and edible flowers and let it boil for 10 minutes. Strain, let it cool and bottle. Store in Refrigerator.

boiling the syrup

Foraged Leaves into powder - Birch dust

Final result, birch dust

birch drying in the sun

Birch powder is a fine, green dust made from young birch leaves almost resembling the texture of matcha powder. This versatile powder can be used year-round as a natural flavoring, nutritional supplement, or herbal remedy. The process of making birch powder is straightforward, involving drying and blending the leaves to preserve their beneficial properties.

This method can also be applied to other foraged goods such as nettles or young spruce tips. By following a similar process, you can create natural powders from a variety of plants, each offering its unique flavor and health benefits. Whether you're an outdoor enthusiast or simply interested in harnessing the power of nature, making your own plant powders is a rewarding and sustainable practice.

Reminder: When foraging, make sure to pick the produce in areas that are non-polluted away from large roads, farm lands etc. In Finland, when foraging anything from trees, you need to ask permission from the landowner.

How to Make Birch Powder

Ingredients:

• Young birch leaves (a bucketful)

Equipment:

• Large sieve (optional)

• Baking tray

• Parchment paper

• Powerful blender

• Airtight container

Instructions:

1. Collect Leaves:

   • Pick a bucketful of young birch leaves.

2. Initial Cleaning:

   • Place the leaves into a large sieve to allow bugs to crawl out.

   • Sort through the leaves, removing any bad ones and longer stems as needed.

   • Do not wash the leaves to prevent bruising. (however nettles can be boiled before to kill the stinging)

3. Drying Process:

   • Line a baking tray with parchment paper.

   • Spread the leaves evenly on the tray.

   • Place the tray in the sun to dry the leaves from within. This might take several hours, but you can feel the leaves starting to crisp.

4. First Blending:

   • Once the leaves are dry, transfer them to a powerful blender.

   • Pulse blend to break the leaves into smaller granules. If moisture is released and the leaves are not fully broken down, proceed to the next step.

5. Additional Drying:

   • Spread the partially broken-down leaves back onto the baking tray.

   • Place them in the sun again to ensure they are fully dry and crispy.

6. Final Blending:

   • Once the leaves are completely dry, blend them again until they turn into a fine, beautiful green powder. Keep in mind, that you can blend them into the consistency you like.

7. Storage:

   • Transfer the birch powder into an airtight container.

   • Store in a cool, dry place and use year-round.

This method ensures you get a fine, dry birch powder suitable for various uses.

A bucketful of young birch leaves

Try this method with other foraged goods:

young tips of birch drying (blended once)

Picking nettles

End result of the dried young tips of a spruce. it turned a slightly more brownish colour, almost like cumin in texture.

Cooking inspo for dried foraged goods:

Here you can see dried foraged leaves are great for cooking. They add into smoothies and on top of breakfast toasts. Ive added them into omelettes, salad dressings, pasta (pestos) and savoury pies. These foraged goods add a great degree of flavour to your food along with the health benefits (antioxidants and vitamins) they provide.

A more coarse version of the dried birch

Burrata with Home made Dandelion Marmalade

It is May and dandelions are in season. Just about five weeks ago, our grounds in Helsinki were covered in 10cm of snow and to think that mid May, we are all of a sudden experiencing full on summer weather. Nature has sporadically turned a vibrant shade of green and foraging season has begun. Dandelions are on the top of my foraging list. This quick burrata dish is simply elevated with a homemade dandelion marmalade that is very easy to make. You only need to collect a handful of dandelion flowers and boil it together with lemon, sugar and water and watch is emergr into a golden syrup-like texture. You can make as small or as big batches as you please and it only takes a few simple steps.

Find the Dandelion marmalade recipe here.

To make the burrata dish, you need a few small leafy greens, such as red diakon micro greens. A few figs that are sliced around the burrata, lots of black pepper/ pinch of salt and a drizzle of olive oil. For a touch of sweetness, drizzle some dandelion marmalade on top and garnish with violet flowers.

Ingredients for this Burrata Salad

• Good quality burrata

• 2 figs

• handful of small leaves or micro greens

• salt/black pepper/ olive oil

• Dandelion Marmalade ( water, lemon, sugar, dandelion flower petals)

Naturally Dyed Easter Eggs

the small quail eggs are decorative but the chicken eggs are painted

Embrace Nature's Palette: Naturally Dyed Easter Eggs

As Easter approaches, the air is filled with anticipation, and homes echo of a holiday coming up. It's a time of celebration, marked by traditions old and new. Among these cherished customs is the art of decorating Easter eggs, a practice that spans cultures and generations. While the market shelves dazzle with vibrant synthetic dyes and glittering embellishments, there's an understated elegance in embracing nature's hues for our Easter decorations.

Crafting ( alone or with children) during Easter is not just about creating beautiful adornments for the home; it's about fostering creativity, sharing moments, and passing down traditions. And what better way to engage in this timeless activity than by using natural ingredients to color eggs?

dyed eggs

add edible gold dust

The Beauty of Natural Dyes

Gone are the days when artificial dyes were the only option for coloring Easter eggs. Today, we rediscover the beauty and simplicity of natural dyes sourced from everyday ingredients found in our kitchens and gardens. Not only do natural dyes produce stunning results, but they also offer a safer and more eco-friendly alternative for crafting with children.

Creating Nature's Palette

Let's embark on a journey of natural dyeing, starting with a recipe that utilizes the rich pigments of hibiscus, red onion peel, and dark berries. Begin by boiling water with these ingredients, allowing the color to intensify. Once the dye is ready, gently submerge boiled eggs into the vibrant liquid, letting them soak up nature's hues. As the eggs absorb the colors, they transform into works of art, each with its own unique pattern and shade.

But why stop there? For an added touch of opulence, consider rolling the warm eggs in edible gold dust. This final step adds a shimmering finish, elevating your Easter eggs to a level of sophistication fit for any festive gathering. And the best part? These eggs are not just for display; they're entirely edible, making them a delightful treat for both the eyes and the palate.

Exploring Other Natural Dyes

While our featured recipe offers a mesmerizing blend of colors, the possibilities for natural dyeing are endless. Experiment with a variety of ingredients to create your own signature palette. Here are a few suggestions to spark your creativity:

• Coffee: Brew a strong pot of coffee for a rich, earthy hue that exudes warmth and coziness.

• Purple Cabbage: Boil chopped purple cabbage to extract its vivid purples and blues, resulting in dreamy pastel shades.

• Cumin: Infuse water with cumin seeds for a warm, golden-yellow dye reminiscent of sunlit fields.

• Tea: Steep black tea or herbal teas like chamomile or hibiscus for soft, muted tones that evoke tranquility.

As we prepare to celebrate Easter, let's embrace the beauty of natural dyes and the joy of crafting with loved ones. Whether you're a seasoned crafter or embarking on your first dyeing adventure, the simplicity and charm of natural Easter eggs are sure to captivate hearts and inspire new traditions for years to come. So gather your ingredients, unleash your creativity, and let nature's palette paint a picture of Easter bliss in your home.

DIY Elegant birds nest for Easter

Add some decorative quail eggs along with natural looking chocolate eggs for a beautiful finish.

Creating a birds nest with a few simple woodland material - a touch of elegance to your Easter festivities

Welcome to the world of natural and elegant Easter decorations. Easter is only a week away and for the first time, I have been more inspired to decorate for this holiday. Easter is a time of renewal and celebration, and what better way to honour this season than by bringing the beauty of the outdoors into your home? I personally like to decorate with muted colours with timeless beauty. I try to explore how to create beautiful decorations using materials gathered from nature, such as willow branches, handmade bird's nests, naturally dyed eggs, and arrangements of seasonal flowers like snowdrops, meleagris and seasonal cut flowers.

With a few simple techniques and a touch of creativity, you can transform natural elements into stunning decorations that will add a touch of elegance to your Easter festivities. Whether you're looking to adorn your Easter table, create a festive centerpiece, or simply add a touch of seasonal charm to your home, these DIY decorations are sure to delight both you and your guests. I made a few of these birds nests as we created a little easter egg hunt for our son in the woods, where we hid little treats in the nests. I also think the nest looks beautiful in the house as decorations while also making a lovely gift to give someone. filled with chocolate eggs.

our little son loves birds so this nest was special to him

I colored some eggs with red onion peels & hibiscus

4 steps in the following pictures to get started:

Creating a decorative bird's nest for Easter using materials gathered from the woodland can be a fun and creative project. Here are step-by-step instructions to guide you through the process:

Materials Needed:

1. Young twigs (gathered from the woodland)

2. Hay or straw

3. Pampas grass (optional)

4. Floral wire (optional)

5. Easter eggs or chocolate eggs

6. Scissors

Make a circle out of the hay and press it into the middle

Add pampas grass and decorative eggs

Step 1: Gather Materials

Collect young twigs, hay or straw, and pampas grass from the woodland. Ensure that the twigs are flexible enough to be shaped into a nest.

Step 2: Prepare Twigs

Inspect the twigs to remove any excess leaves or branches. Choose the most flexible and durable twigs, such as those from young birch trees, for easier manipulation.

Step 3: Create the Outer Ring

Start by forming the outer ring of the nest. Take a handful of twigs and intertwine them together, similar to how you would create a wreath. Shape them into a circle of the desired size for your nest.

Step 4: Secure with Wire (Optional)

If needed, use floral wire to secure the twigs in place. Wrap the wire around sections of the twigs to hold them together firmly. This step is optional but can provide added stability to the nest.

Step 5: Build the Base

Repeat the process to create a base for the nest. This base should be slightly smaller in diameter than the outer ring. Intertwine the twigs together, forming a circle.

Step 6: Add Hay or Straw

Place a ball of hay or straw in the center of the nest. This will serve as the nesting material for your decorative birds.

Step 7: Incorporate Pampas Grass (Optional)

For added decoration, tuck a few pieces of pampas grass into the center of the nest. This will give the nest a natural and rustic appearance.

Step 8: Decorate

Once the nest is complete, decorate it with Easter eggs or chocolate eggs. You can place the eggs inside the nest or scatter them around the outer edge for an Easter egg hunt.

Step 9: Display

Find a suitable location to display your decorative bird's nest. You can place it on a table as a centerpiece or let it sit back in a bookshelf. It will add a festive touch to your Easter celebrations. You can re-use it yearly in an easter egg hunt and create beautiful memories with loved ones.

Mini Savoury Sandwich Cakes

pressed and dried violet flowers from last year

The traditional Finnish voileipä kakku, or sandwich cake, is a culinary delight that transcends the boundaries between savory and sweet. As its name suggests, it is indeed a cake, but one made entirely of layers of bread and various fillings, resembling a large, layered sandwich. This unique creation is a staple at Finnish celebrations throught the seasons. I was inspired from a swedish gardening program (trädgårds tider) where they made small individual sandwich cakes layered up from single slices of toast. They looked so pretty (like a small layer cake) and elegant especially for a garden party. This is literally like making a sandwich that is coated with a creamy mascarpone and decorated beautifully.

To construct a traditional voileipä kakku, one typically starts with a base of hearty rye bread slices, although white bread can also be used for a lighter version. The bread is often thinly sliced and layered with an assortment of fillings, much like assembling a traditional sandwich. These fillings can include a variety of ingredients such as cold cuts, smoked salmon, shrimp, cheese, vegetables, and spreads like mayonnaise or cream cheese. Each layer is meticulously arranged, and the cake is built up to several layers high, resembling a towering confection. Once the layers are assembled, the entire cake is coated with a generous layer of creamy topping, usually made from a mixture of cream cheese, sour cream or mascarpone. This topping not only adds a luscious texture but also serves as a blank canvas for decorative elements. Traditionally, the cake is garnished with a colorful array of vegetables, herbs, seafood, and sometimes even edible flowers, arranged artfully on top to create a visually stunning presentation.

The voileipä kakku is not only appreciated for its aesthetic appeal but also for its versatility and convenience. It can be prepared in advance and refrigerated, allowing the flavors to meld together and the bread to soften slightly, resulting in a harmonious blend of tastes and textures. Sliced and served cold, it makes for an elegant and satisfying addition to any festive occasion, providing a refreshing alternative to more conventional cakes and pastries.

cut into circles

make the filling

layer the sandwich

ready to coat

3 x Smoked Salmon & skagen Sandwich Cake

• 4 slices of toast cut into circles ( use a tartare mold to help create circles) = 1 cake x 3

• Frosting: 1/2 cup of room temperature mascarpone cheese, 1 teaspoon milk, 1 teaspoon lemon juice

Filling

• 4 slices of cold smoked salmon

• 1 cup sour cream

• 1/2 cup cooked shrimps

• 2 tablespoons mayonnaise

• 2 tablespoons chopped dill

• 2 tablespoons of fish roe (optional)

• pinch of black and white pepper

• 1 teaspoon lemon juice

• 1/2 red onion finely chopped

Garnish

• Mirco greens, pee shoots & pressed violet flowers

Finely chop everything and mix together in a bowl. check the flavour and add more acidity from the lemon juice or more sour cream or creme fraiche if the consistency is unbalanced. It is better the consistency is more thick so it stays in between the white breads. In Finland we can buy ready made skagen (or something similar) spreads, you can also use one of these packets if you do not want to make the filling from scratch.

For the frosting- whisk the mascarpone cheese so it softens up and is easier to spread on the bread. I also added a few drops of milk and lemon juice to soften the texture.

Directions

Begin by cutting your white breads into circles. I did this by pressing a tartare mold into the bread. Repeat this process four times. This makes one cake. Repeat the process 3 times.

Make the filling. Place one bread slice onto a plate, add some filling on top. Add black pepper, place another bread on top, add filling and repeat until four breads are used. Like you would with a layer cake, leave teh top of the bread without anyfilling as this will be coated with “frosting”. Put the sandwich into the refrigerator while you cake the frosting.

For the frosting- whip the room temperature mascarpone cheese with a whisk so it softens. Add in a drop of milk and lemon juice to aid softening. Take teh sandwich out of the refrigerator and with a knife, coat the top and the sides with the cheese spread.

Garnish: Let your creative juices flow here, I used micro greens, pee shoots and pressed violet leaves that I had from last year.

chocolate mousse layer cake

It is officially the first of March, which means that the snow should slowly start melting allowing space for little buds to push through the surface of the ground. This was the first weekend the temperatures got a little warmer and we were able to enjoy a cup of coffee on the balcony in the wonderful warmth of the sunlight. I also scrapped the balcony floor and cleaned all the dirt that piles up over winter time.

This morning I heard the first screeching sound of the seagulls that to me, symbolizes the beginning of Spring. The park is still filled with ice and snow, but I love that the streets are getting a bit drier day by day. Hopefully soon, it’s time to get rid of all winter jackets that is exchanged for a lighter wardrobe.

My husband and I will be going to our summer house in the next couple of days to enjoy a little change of scenery. Finland is going into a partial lockdown mode so it’s nice to escape into the countryside away from the city.

However, since the month has changed, I wanted to make a little layer cake to hopefully kick off the start of Spring. The filling is a light chocolate mousse with blueberries tucked in the middle and the base is a basic sponge type cake, that I always use when making layer cakes.

For the chocolate mousse filling, all I did was add heavy cream with sugar and whipped it and then added some coco powder and whipped it more. I like the cream to be quite solid so it is a bit easier to control when spreading it on the cake. For this cake, I made 2 base layers, but you could three just as easily. After one layer, add some coco mousse in the middle and fill with berries, add another base on top. Then cover the outer surfaces with the mousse and garnish with blueberries and a dusting of powder sugar.

Have you heard of ‘tulip massaging’? I read it from somewhere, that once the tulip begins to wilt, you gently peel back each petal to open the flower up. This gives the tulip a new look (almost like a poppy flower) and gives the flower a longer life. I tested it with a few buds (see in the image below, where I am holding the buds), and thought it looked quite nice. Nevertheless, tulips are a definite sign of spring.

Have a great start to the new week-

For the cake base I used this recipe:

Cake Filling recipe:

Ingredients for cake base (x2)

• 3 eggs

• 1dl sugar

• 1/2 teaspoon baking powder

• 1 dl + 1 1/2 tbs flour

• 1 tablespoons vanilla powder

• 1/2 tablespoons cardamom

* oil for lining the cake tine / milk when assembling the cake

Cake Base Directions

Baking the cake layers:

In a bowl, add together the dry ingredients (minus sugar). In another bowl, whisk together the eggs and sugar until light and fluffy with the help of an electric whisk. Through a sieve, combine the dry ingredients to the egg/sugar mixture. Gently fold the batter together.

Pour some oil into the cake tin so the bottom and sides are coated, pour excess out. Pour batter into the cake tin and place into the bottom part of the oven for 40 minutes at 175 °C. Check the cake by inserting a tooth pick into the centre and if it comes out clear, it is fully cooked. Cool in cake tins on a heat rack (about 10 minutes);  remove cakes from tins and cool completely on wire racks for about an hour.

Repeat this process again for 2 cake layers.

Cherry Blossoms in May

And then all of a sudden, it was cherry blossom season…

Summer came in an instant, where the sun blessed us with its warm rays and amazing heat wave. Just last week the weather was 3 degrees and rainy and today, it is +25 degrees and clear blue skies. Our morning began under the beauty of cherry blossom trees that opened up to bloom today. The sweet aromatic smell of cherry flower and the fleeting nature of life, the short-lived trees are just as stunning, every year. The pale pink trees take over the entire park, where we enjoyed our morning coffee amongst the singing of the birds.

Citrus Pavlova & Apple Blossoms

‘A weekend filled with blooming apple trees & a beautiful cloud-like citrus pavlova´

Apple Blossom Season is here to bring us joy from its speckles of white delicate flowers that light up the path of May. We took an evening route to our favorite apple orchard that are just bursting into bloom to capture a few memories as we do every year. Last year I was still able to lift Siena in my lap for some pictures but not anymore, she was outgrown in size for that already. Back home for the sake of the weekend, I decided to make a citrus pavlova for dessert. In this tiny elegant dessert, a crisp white meringue layer is filled with lemon infused whipped cream and decorated with little flowers.

I’ve learned that to keep your meringue from being flat, do not overbeat as this loses volume when other ingredients are added to the mixture. The key is to beat the whites stiff but not dry. Also, slowly fold in the sugar rather than dumping it all at a fast rate. Then beat into a thick white glossy mass. Make sure no yolks or grease gets into your whites, as this ruins the pavlova.

Base Ingredients

• 4 egg whites

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 teaspoons cornstarch

• 1 teaspoon of lemon juice

Topping Ingredients

• 1 cup heavy cream

• 1-2 teaspoons of lemon juice

• Zest of 1 lemon

• About 2 tablespoons of sugar

Directions

Preheat the oven to 100 degrees Celsius (200 Fahrenheit) and adjust the rack to the lower part of the oven. Line a baking sheet with parchment paper. In a large bowl, beat egg whites until stiff but not dry. Slowly add in the sugar while continuously beating with an electric whisk. Beat until thick and glossy. Gently fold in the vanilla extract, lemon juice and cornstarch.

Spoon the mixture on the parchment paper and shape into a circle. You can make a larger flatter version or smaller and a taller version. However, keep in mind that if you are making a taller version, it cannot take any heavy filling on top as falls through the lightness of the pavlova.

Ready to bake: Bake for 1 hour and 30 minutes. Once ready turn the oven off and leave in the hot oven (with the door slightly open) and leave in for a remaining hour. It is in this hour that the meringue will dry out completely. Then remove from oven onto a wire rack and allow to cool.

While the meringue is cooling whip the topping: Whip some cream with the sugar. Once stiff, add lemon juice and lemon zest. Once the meringue is cool add the whipped cream on top. To decorate, add a little bit more lemon zest and little flowers on top.

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.

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.

You only need a little bit of petals to make the marmelade

dandelion buds coated in flour and sautéd on top of toast

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.