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.
Lilac Cake
Lilacs are one of my favourite flowers, providing gorgeous colour and a sweet floral fragrance from May through June. This moist Fresh Spring Lilac Lemon Cake is fluffy, tangy, and so easy to make from scratch. Extremely seasonal and limited edition, every bite is cherished. This flavourful cake bursts with floral and zesty lemon notes, and the easy optional buttercream topping adds a round of deliciousness. I topped a slice of cake with a generous pouring of syrup made from lilacs and violets, that is great to have in the refrigerator this time of year. It takes 10 minutes to make and you can add the syrup to drinks and pancakes, it is my toddlers favourite.
Lilacs, which are part of the olive family, which are totally edible with the most gorgeous fragrance. If you have the opportunity, spend a beautiful day hand-plucking each individual flower from their stem and soaking them in a bath of cream to let the flowers infuse into a floral milk for this cake. This precious liquid can then be turned into creamy and dreamy lattes, buttercreams, and even lilac ice cream.
Ingredients:
184 grams buttermilk or heavy cream
85 grams butter, softened to room temperature
2 large eggs
1 teaspoon vanilla extract
240 grams (2 cups) all-purpose flour
200 grams (1cup) granulated sugar
1/3 cup freshly picked lilac petals*
2 teaspoons baking powder
zest and juice from two lemons
½ teaspoon salt
rhubarb (optional)
Directions
To prepare lilac petals for your cake: remove the small white or purple petals from the small green sepals that hold them to the branch.
Preheat the oven to 176 C. Add butter and flour to a loaf pan. Make lilac infused milk by combining your buttermilk or heavy cream with your fresh lilac in a small saucepan over low heat for ten minutes. Turn off heat and let it cool as you continue on with next steps.
Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the lemon zest, juice, and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Add to the creamed butter sugar mixture alternately with the lilac cream until well blended and pour the batter into the prepared pan. As an optional part: press in long thin pieces of rhubarb into the cake batter for a seasonal flavour.
Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.
Once cool, make the butter cream and dollop some on top and garnish with lilac petals. I also served a piece of cake with homemade lilac syrup for an extra touch of sweetness.
Make the butter cream
HOW TO MAKE SMALL-BATCH BUTTERCREAM FROSTING, no measurements needed
Add a dollop (room temperature) butter to the bowl
Add powdered sugar (maybe about 1-2 dl) and mix.
Add a drop of milk and vanilla extract.
Continue to mix until light and fluffy.
If the consistency is too too thick, add more milk and if it is too loose, add sugar.
Simple Nettle Cake
Simple, Green, Sweet: Stinging Nettle Cake
This stinging nettle cake is perfect for anyone who loves cakes and wants to try something new and delicious. Despite its prickly reputation, the stinging nettle is a versatile plant that can be used in countless dishes, both savory and sweet. This recipe is proof of its culinary potential! Impress your guests with this fun, green cake, and show children how wild plants found in nature can be transformed into delightful treats in the kitchen.
INGREDIENTS
100 grams Stinging nettles
150 grams sugar
100 grams soft butter
2 eggs
100-150 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
A pinch of salt
tablespoon of lemon zest
1 dl milk of choice
INSTRUCTIONS
Rinse the stinging nettles thoroughly in a sieve. In a large pot, bring water to a boil and add the nettles. Boil the nettles for 1 minute to remove the sting. Bring back the cooked nettles to the sieve and pour cold water on them. Now you will easily be able to touch the nettles without being stung. Squeeze out the water from the nettle leaves.
In a blender: add the nettles and milk and lemon zest. pulse until a smooth green liquid.
Mix flour, baking powder, vanilla sugar and salt. In another mixing bowl, whisk together the sugar and butter. Add the eggs and nettle/milk liquid, then mix.
Add the dry ingredients and mix well. Pour the cake batter into a suitable cake pan covered with baking paper or greased with butter. Bake the cake in the oven at 180 degrees Celsius for 25-30 minutes. Eat the cake just like that or serve with a dollop of whipped cream.
Make the cake into a mini layer cake
With the help of tartare mold, cut three circles from the cake. Place some whipped cream (with lemon zest) in between. Decorate with edible flowers. Enjoy as a little “high tea” cake.
Easy Nettle Pesto & a few recipes
Nettle pesto is a delightful twist on the classic recipe, bringing the unique, earthy flavour of nettles to your table. Packed with nutrients, this pesto is perfect for pasta, pies, or as a dressing. If you don't have enough nettles, feel free to combine them with other leafy greens like spinach, mint, parsley, or the classic basil for a delicious sauce. Nettles are in season now, so they are accessible for foraging spring and early summer.
Ingredients:
2 cups fresh nettle leaves, packed (blanched to remove sting)
1/2 cup grated Parmesan cheese
1/2 cup nuts (pine nuts, walnuts, or almonds work well)
2-3 cloves garlic, minced
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Prepare the Nettles:
Wearing gloves, rinse the nettle leaves thoroughly to remove dirt and bugs.
Blanch the nettles by boiling them in water for 1 minute, then immediately transferring them to a bowl of ice water to stop the cooking process.
Drain the nettles and squeeze out any excess water.
Blend the Pesto:
In a food processor, combine the blanched nettle leaves, grated Parmesan cheese, nuts, and minced garlic.
Pulse until the mixture is well chopped.
Add Oil and Seasoning:
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Add the lemon juice, salt, and pepper, and pulse a few more times to combine.
Prepare a simple summer plate
The nettle pesto pairs well with with an Italian style antipasto plate that has some nectarine slices, parma ham and a handful of micro greens (red and green daikon)
For this pesto: I foraged young birch leaves and nettles and also added in some basil. It made a great pesto for this pasta dish
Easy Savoury Nettle Pesto Pie
Puff pasty
Nettle pesto
Cream Cheese
Sliced Shallot
egg yolk for brushing the sides of the puff pastry
Directions
Preheat oven to 200C
Cut the puff pastry into a square. With the help of a knife, score another smaller square (indent) into the centre but make sure the knife does not go all the way through.
Take a few spoonfuls of your ready made pesto and mix it together with a few spoonfuls of creamcheese. Spread this mixture into the centre of the (smaller) square so that you are left with puff pastry sides all around. Add some shallot slices on top.
Brush the sides of the puff pastry with egg yolk and place into an oven for about 10- 15 minutes or until the puff pastry is golden brown from the edges.
Creamy Nettle & Tuscan kale Soup
Take an afternoon off and enjoy some quality family time by exploring the woods along the streams and riverbanks while spending time in nature. While soaking in the beauty of nature, forage for stinging nettles to make a quick, delicious, and hearty soup. To protect yourself from the sting of the nettles, wear long sleeves, rubber boots, and thick gloves. Just like dandelions, nettles often grow in gardens as well, so this can potentially be found in your backyard.
Once you're geared up, harvest nettles by either cutting with scissors or pinching them off just above a set of leaves. Similar to basil, nettles will produce new shoots when harvested this way. Aim to gather the top two to three sets of leaves, as the lower parts of the plant tend to be tougher and woodier. Before placing the nettles in your basket or bag, give them a good shake to remove any bugs and beetles. Focus on collecting the young, tender tops and avoid any older or insect-eaten nettles.
Foraging for nettles is a rewarding activity that connects you with nature while providing a bounty of nutritious and versatile greens. Nettles, particularly the stinging nettle (Urtica dioica), are often overlooked due to their sting, but they are a powerhouse of health benefits and culinary potential. Rich in vitamins A, C, K, and several B vitamins, nettles also boast high levels of minerals like iron, calcium, magnesium, and potassium. Additionally, they contain beneficial compounds like antioxidants and anti-inflammatory substances, making them a valuable addition to a healthy diet. Spring and early summer are the best times to harvest young, tender leaves, which are more palatable and nutritious.
In the kitchen, nettles are celebrated for their versatility and nutrient density. They can be used in soups, stews, pesto, teas, and smoothies, or simply sautéed as a side dish. Their flavour is often compared to spinach, but with a deeper, earthier taste. Cooking or drying neutralizes their sting, making them safe and enjoyable to eat. I have made savoury pies, sweet cakes, pesto and soups from nettles.
How to Remove the Sting
To prepare nettles, rinse them thoroughly and blanch them in boiling water for a couple of minutes to remove the sting. After this, they can be used in a variety of dishes, bringing both flavor and health benefits to your table. Whether you're a seasoned forager or a novice, incorporating nettles into your diet is a delightful way to enhance your meals and well-being.
Creamy Green Tuscan kale & Nettle soup
Ingredients
about 1/2- 1 cup prepared nettles (already blanched in water)
about 5 large leaves of Tuscan kale (black cabbage)
4 garlic cloves
few twigs of thyme
1 shallot
chicken stock cube
pinch of salt/ black pepper
about 1/2 L water
1/2cup heavy cream
garnish: Toasted nuts, herbs of choice, violet flowers
Directions
Prepare the nettles: When I'm at home from foraging nettles, the first thing I do is give them a good wash. Wearing gloves, I dunk them in batches into cold water to remove dirt, bugs, and other residue. Afterward, I pick off the leaves, boil them in water for one minute, and then immediately rinse them with cold water.
In a medium heated pot, sauté the roughly chopped garlic, thyme, shallot and kale and nettles in some olive oil. After five minutes, add in about a cup of water and let it simmer for a few minutes. Place the liquid in a blender and blitz until completely smooth. Place the liquid back into the pot and add in the remaining water and cream. add in the chicken stock cube and salt and pepper for seasoning. Let it gently boil on low heat so all the flavours become more in-depth.
Taste the soup for flavour, once ready to plate garnish the soup with toasted nuts or seeds of choice. Also add a few twigs of herbs, such as pea shouts/ parsley and violet flowers. To toast the nuts, roughly chop some almonds, pecan and brazilan nuts and add on a hot dry pan. Add a few sprinkles of maldon salt and cook for a couple of minutes until slightly golden.
Foraged Leaves into powder - Birch dust
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:
Collect Leaves:
Pick a bucketful of young birch leaves.
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)
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.
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.
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.
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.
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:
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.
Nature’s power Smoothie
Forage young tips of a spruce & birch leaves in May
Nature offers a treasure trove of health benefits through its myriad plants, and among these, young birch leaves and young spruce tips stand out for their remarkable properties. Young birch leaves, tender and vibrant in spring, are packed with vitamins, minerals, and antioxidants. They have been traditionally used to support kidney function, promote detoxification, and alleviate inflammation. Similarly, the young tips of spruce trees are a powerhouse of nutrients. Rich in vitamin C and other antioxidants, these fresh green tips have been cherished for their ability to boost the immune system, reduce fatigue, and improve respiratory health. Integrating these natural wonders into your diet or wellness routine can offer a delightful and effective way to enhance overall health. Both of these shall be foraged during spring time ( May in Finland) before the tips or leaves become too big and make sure to ask permission from the land owner before picking.
Smoothie ingredients
small handful of young tips of a spruce
small handful of young birch leaves
4-5 mint leaves
1 banana
1/2 cup kefir
small handful of cucumber
2 celery stalks
Blend the smoothie into a smoothie consistency and drink immediately.
Looking for another refreshing drink made from birch leaves?
Quick Home made Birch Leaf & Mint Drink
Foraging birch leaves involves collecting the young, tender leaves of birch trees, typically in spring when they are most nutritious and flavorful. These leaves can be used in various culinary applications, such as in salads, teas, or as a garnish, and are known for their slightly spicy and astringent taste. The leaves are rich in antioxidants and other beneficial compounds, making them a nutritious and versatile addition to your foraging repertoire.
Birch leaves are a good source of several vitamins and minerals. They contain:
Vitamin C: Important for immune function, skin health, and antioxidant protection.
Vitamin A: Essential for vision, immune system performance, and skin health.
B Vitamins (including B1, B2, and B6): Crucial for energy metabolism and maintaining nervous system health.
May ( in Finland) is the season to forage the young leaves from a birch tree. This easy and quick drink makes a spring refreshment with a few simple steps.
Ingredients
Collect a handful of birch leaves. (Make sure that these are washed from bugs)
Collect a handful of mint leaves.
Juice of 1 lemon
1-2 tablespoons of honey, depending on how sweet you like the drink to be.
1 Litre of water
Directions: In a pot, add all the ingredients and gently boil for 10 minutes. Strain the leaves away with a sieve and collect the golden coloured juice. Let it cool and place in a bottle and store in a refrigerator for up to a week.
In Finland, birch can only be foraged from your own land so make sure to ask permission from the land owner if you are foraging.
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)
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.
