Easy Rhubarb Pie

Embark on a delightful culinary journey with this exquisite Rhubarb Pie recipe that I'm eager to share—a testament to simplicity and sublime flavor. Crafted a few weeks ago, this pie quickly became a favorite in my kitchen, thanks to its irresistibly moist texture and the subtle yet distinctive undertones of almond flour.

Each slice is a harmonious blend of sweet and tart, with the rhubarb's natural vibrancy taking center stage. To elevate this delectable creation, we paired it with a dollop of lemon-flavored quark, adding a tantalizing tanginess that perfectly complements the pie's richness. Join me in savoring the joy of uncomplicated baking, where the essence of rhubarb and the nutty notes of almond flour combine to create a pie that is not just a dessert but a delightful celebration of seasonal flavors.

Honey Rhubarb Pie

• 170g butter (room temperature)

• 1kg rhubarb chopped, peeled and diced

• 200g sugar

• 3 eggs

• 3 teespoons baking powder

• 120g almond flour

• 1 tablespoon vanilla sugar

• 240g milk

• 80g honey

Whisk the butter and sugar into a pale froth with a hand-held mixer. One by one, add in the eggs.

Mix all the dry ingredients together. Add in the milk and mix together with the egg sugar batter.

Pour the batter into a parchment paper lined cake tin or a baking tray if you wish for a slim pie. In a bowl, mix the honey and rhubarb dices together and pour evenly into the cake tin with the batter.

Bake in 160 degrees Celsius for 40 minutes. Before serving, allow to cool and serve with vanilla sauce or lemon quark, as we did.

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.

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

Quick & Easy Rhubarb Compote

June mornings, with their gentle embrace of burgeoning warmth, hold a special place in my heart. As the weather gracefully ascends into the welcoming degrees of summer, each dawn unfolds with an enchanting blend of tranquility and pleasantness. The balcony, adorned with blossoms, seems to awaken with newfound vitality, the vibrant hues of flowers mirrored by the cerulean skies above. Summer, in all its glory, has unequivocally arrived. With the advent of June, the arrival of rhubarb season beckons, marking the perfect moment to embark on the creation of an easy homemade compote. The rhubarb compote (takes 15 minutes to make) promises to be a delightful symphony of flavors, a sweet tribute to the abundance that June brings.

Ingredients

• 2 cups chopped rhubarb

• 1 cup strawberries

• 1-2 tablespoons sugar

Directions

Delight your taste buds with this simple and exquisite Homemade Rhubarb Jam, a burst of seasonal goodness perfect for brightening up your mornings. Begin by roughly peeling and chopping the vibrant rhubarb and succulent strawberries, inviting their natural flavors into a saucepan. Add a tablespoon or two of sugar, allowing the mixture to simmer until the fruits release their luscious juices, creating a gooey compote-like texture. As the liquid gently dissolves, the concoction transforms into a heavenly jam. Set it aside to cool before transferring it into an airtight jar, ready to be stored in the refrigerator. For an indulgent morning treat, generously spread creamy ricotta on a slice of toast, crown it with fresh strawberries, and generously spoon the homemade rhubarb jam on top. Elevate the experience with a sprinkle of chia seeds, adding a delightful crunch to each delicious bite. With just a handful of ingredients, this rhubarb jam recipe promises a symphony of flavors that will undoubtedly elevate your breakfast ritual.

Nordic style Savoury Skagen Cake

The Nordic voileipä kakku, or sandwich cake, stands as a culinary emblem of joy and celebration in the Nordic countries, a savory masterpiece that graces festive occasions with its distinct charm. For Scandinavians, it carries the weight of a cherished tradition, a vessel of summer nostalgia that adds a layer of sentimental richness to each bite.

Comprising layers of delicate white bread, this gastronomic delight is a canvas for a symphony of flavors, with a skagen mass (nordic shrimp mixture with mayonnaise, dill and shrimp) taking center stage, its velvety richness harmonizing with layers of sumptuous cream cheese. The marriage of textures and tastes unfolds in each slice, offering a blend of creamy indulgence and the briny allure of the ocean.

Ingredients 

(cake tin 16cm Ø –I specifically wanted to use a smaller but taller one as I feel this looks visually more appealing)

Base

• 500g wheat toast

• ½ dl lemon juice

• 1/2dl water

• Pinch of salt 

Filling

• 3 gelatin leaves (soaked in cold water)

• 300g good quality shrimps 

• 1 red onion

• 1 bunch of dill

• 2 jars (150g each) of crème fraiche

• 1 packet (200g) cream cheese (can be herb flavored or natural)

• Black pepper

• Zest of 1 lemon

• 1 tablespoon lemon juice

Garnish

• Herbs of choice (thyme, dill)

• Lamb’s lettuce or any type of delicate micro leaves 

• About 100g cream cheese

• 2-3 teaspoons lemon juice

Directions

Begin by placing a parchment paper on the bottom base of your cake tin and it does not matter if the paper is a bit too large from the sides. Cut the edges into a rough frame of your base. 

Trim the edges away from your toast. On a plate, add the water/lemon juice and a pinch of salt. Dip the bread slice into the liquid and press the bread into the base of your cake tin. Repeat this process so the base is covered with toast. The bread is easily shaped by pressing it down so it covers all the surface area. 

Place the gelatin leaves into a cold bowl of water while you cook the filling. 

Meanwhile, create the filling: In a large bowl, add the shrimps (note: self-peeled shrimps are always more flavorful than ready peeled ones), finely chopped red onion and the chopped dill. 

In another bowl, add in the créme fraiche and cream cheese (I used a herb flavored version) and whisk until frothy. Pour this bowl with the shrimps and mix well. Add in the lemon zest, and a generous amount of black pepper. 

In a small pot, heat up the tablespoon of lemon juice. Squeeze the excess water away from the gelatin leaves and place into the heated lemon juice. Immediately stir with a wooden spoon, turn of the heat and allow the gelatin leaves to dissolve. Pour this into the filling and mix well. 

Now you are ready to layer the cake: Add a few large scoops of shrimp filling on top of the bread. Then gently dip the toast into the water/lemon liquid and create another layer. Add a round of filling. Add another layer of bread. Repeat the process until the filling and bread runs out. Once ready, place some kitchen foil on the cake tin and leave into the refrigerator for at least 4 hours or even overnight. 

Ready to serve: After four hours, gently remove the cake tin. Add a bit of “frosting” to the side by whisking crème cheese with a bit of lemon juice to thin it out. Depends on what type of look you are going for with the cake, but I like that not all sides are covered, just like with a semi-naked layer cake. With the help of a knife, spread some of the cream cheese on top and to the sides, to smoothen the surface. Garnish with microleaves (such as lamb’s lettuce) and fresh herbs like dill and thyme. I love to use the flowers from the thyme as well. 

Overall, the beauty of this sandwich cake is that it can be modified to your liking with many different ingredients and it is easy to make, even if you are a beginner at cooking. Not only does it look impressive, but it can also be a delightful first to many, while for Scandinavians it holds a long history of summer memories. The comforting sandwich cake is a visual statement that lures you in with its delightful fresh flavors. 

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.