Summer Watermelon Salad

Sometimes the most quick and simple salads are the most rewarding in flavor. This simple summer salad has no lettuce, while the base is base from fresh watermelon and rich feta cheese. It is perfect on hot days and gives you enough salt that you crave for during the heat. We made this dish at the summer place a couple of times and most often enjoyed it by the lake. I love to set the table here and after lunch it’s great to dip those toes into the water when it gets too hot.

Watermelon Feta & Egg salad

• 1 watermelon, roughly sliced

• 1 packet rich feta, roughly sliced

• 3 small Spring onions

• 3 boiled eggs, roughly chopped

• 1 packet Crispy bacon

• Handful Roasted cashews

• Pinch of Salt/pepper

• Pinch of Fresh Thyme

• 1 tablespoon Olive oil Lemon

• 1 tablespoon lemon juice

This salad is extremely easy to make that literally requires a little bit of chopping and merging all the flavors together. Begin by cooking the bacon (I placed them into an oven for a good 20 minutes until crispy) and boiling the eggs. Simultaneously, you can roast the cashews on a dry pan with a bit of salt, until they receive a bit of color for a few minutes. Once ready remove to the side to cool.

Meanwhile roughly chop the melon, feta and finely dice the spring onions. Take a big bowl or platter and add all the ingredients together. Once the bacon and eggs are ready, roughly mush them into the mixture. Squeeze some lemon juice on top along with good quality olive oil. Sprinkle salt and pepper, the cashews and thyme twigs in the end. This makes a wonderful simple summer salad that is light, yet rich with flavor.

Elegant Crayfish Party Menu

Step into the enchanting world of a Finnish crayfish dinner party, where the crisp air of anticipation mingles with the scent of freshly foraged greens and the warm glow of fall hydrangeas. I am thrilled to offer you a glimpse into this picturesque celebration, where nature's bounty intertwines with the joyous spirit of gathering.

Behold the centerpiece of our festivities—a beautifully adorned table that speaks of careful but relaxed curation. For this occasion, I ventured into the wild, gathering an array of greens that now gracefully adorn the table, creating an atmosphere of untamed beauty. The vases, brimming with fall hydrangeas, add a touch of seasonal charm, infusing the setting with the vibrant hues of autumn.

A subtle transformation has taken place as well, as my husband and I endeavored to create a new, longer table for our guests. The previous table, a century-old relic, had acquired a charming wonkiness over time, prompting the need for an upgrade. The result is a seamless blend of tradition and modernity—a stage set for the camaraderie that will unfold throughout the evening.

Not confined to the dining space alone, our attention has extended to the heart of our home—the kitchen. Here, a cozy transformation has occurred with the introduction of a bench in lieu of chairs, adorned with an abundance of linen pillows. This simple change imparts an inviting warmth, elevating the kitchen's ambiance and setting the stage for convivial conversations and shared laughter.

As you peruse these images from our crayfish party, may you be transported into the midst of this nordic soirée, where every detail, from the wild greens and menu, reflects the essence of Finnish hospitality and the joy of embracing the changing seasons.

I wanted to share a full (simple but impressive) menu with you, in case you are having a crayfish party in the near future. This menu begins with an amuse bouche, then a small porcini soup (served in tea cups) where the mushrooms are picked straight from the forest. The menu follows with an another started, a smoked salmon tartar, followed by crayfish. For dessert, a simple refreshing lemon posset will cleanse the pallet and leave you satisfied for the evening.

amuse bouche

porcini soup "cuppuccino"

On a spoon: add a slice of fresh fig, a slice of bresola, micro greens and a dollop of horseradish mayonnaise & crushed pecans

Menu

Amuse bouche spoon ( see image above)

porcini cuppuccino (served in small teacups)

Smoked salmon tartar

Crayfish

Lemon Posset

Creamy Porcini Soup Recipe:

This is essentially a porcini soup that is served in small tea cups with a little bit of froth on it to make it look like a cappuccino.

Ingredients:

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 cups fresh porcini mushrooms, cleaned and chopped (or substitute with button mushrooms)

• 3 cups vegetable or chicken broth

• 1 cup heavy cream

• Salt and pepper to taste

• Foam some milk for garnishing to make it look like a cuppuccino and serve in coffee cups

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

2. Add the fresh porcini mushrooms to the pot and cook until they release their moisture and become tender.

3. Pour in the vegetable or chicken broth, bring the mixture to a simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld.

4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious as the soup will be hot.

5. Return the pureed soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.

6. Serve the creamy porcini soup hot in coffee cups and foam mik on top as garnish. Foam the milk with a whisk or by pouring milk in a maison jar and shaking it.

Salmon Shrimp Tartare

• 400 g cooked salmon (mushed with a fork)

• 100g peeled shrimps

• Handful of capers (drained)

• 2 tablespoon crème fraîche

• 2 tablespoons mayonnaise

• 1/2 tablespoon dijon mustard

• pinch of salt/pepper

• 2 tablespoons fresh dill

• 1 small red onion finely chopped

• 1/2 juice of lemon

Directions

Combine the finely chopped red onion and lemon juice in a bowl and let it marinate for 15minutes. Meanwhile In another bowl, add the drained capers, dijon, creme fraiche, mayonnaise, dill, chopped shrimps and forked salmon. Then combine the lemon juice onion with the fish mixture and combine together well. Add ground black pepper and a pinch of salt. Cover the bowl with cling film and refrigerate until serving.

Ready to serve: With the help of a mould, plate each portion in a clean circle. Drizzle a bit of olive oil on top, pepper/salt and an edible flower.

Crayfish

When it comes to the crayfish, arrange the ready boiled crayfish on a beautiful silvertray/large plates or whatever you think looks most beautiful. Add a sprinkle of crown dill on top of the crayfish. Serve the crayfish with toasted bread and dill butter. (We often use garlic butter in our family). Serve the butter in a beatuiful bowl along with another bowl that has chopped dill.

Create bowls of water with lemon in them, so guests can clean their hands once in a while.

Salmon Tartare

Lemon Posset for Dessert

Making lemon posset in actual lemon shells can be a fun and creative way to serve this classic dessert. Here's a simple recipe:

Ingredients:

• 4 large lemons

• 600ml double cream

• 150g caster sugar

• Zest of 2 lemons

• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. Prepare the lemons:

   • Cut the lemons in half lengthwise. Carefully scoop out the flesh and juice from each half using a spoon, being careful not to puncture the skin. Set the hollowed-out lemon shells aside.

2. Make the posset:

   • In a saucepan, heat the double cream and caster sugar over medium heat, stirring constantly until the sugar dissolves.

3. Add lemon zest:

   • Stir in the lemon zest into the cream mixture. Let it simmer gently for about 5 minutes, stirring occasionally.

4. Fill the lemon shells:

   • Once the mixture has thickened slightly (it should coat the back of a spoon), remove it from the heat and allow it to cool for a few minutes.

   • Carefully pour or spoon the posset mixture into the prepared lemon shells. Fill each shell almost to the top.

5. Chill:

   • Place the filled lemon shells on a tray and refrigerate them for at least 2-3 hours, or until the posset has set and is firm.

6. Serve:

   • Before serving, you can garnish each lemon posset with mint leaves or violet flowers.

Simple Fig Toast & Tablescape Inspo

Nestled within the embrace of a cozy cocoon while the world outside glistens under a pristine blanket of snow, our home exudes an enchanting ambiance infused with the lingering aroma of fresh pine, courtesy of our resplendent Christmas tree. With the holiday drawing near, a profound inspiration blossoms, inspired by the allure of deep, opulent colors that weave a captivating spell across our surroundings. As we transition into the realm of culinary indulgence, savoring a simple fig toast emerges as an artful and sophisticated means of elevating our morning routine. The natural sweetness of figs, delicately harmonizing with the perfectly toasted slice, yields a culinary masterpiece that effortlessly marries simplicity with refined taste. This intersection of sensory delights transforms ordinary moments into extraordinary ones, where the magic of the season converges with the joy of palate-pleasing elegance.

The tree, standing proudly in the heart of the living room, evokes a sense of enchantment, infusing the atmosphere with a delightful festive spirit. My musings on the impending Christmas Day table setting lean towards an artistic creation—an envisaged tablescape crafted from the verdant embrace of pine and eucalyptus, punctuated by the delicate presence of hyacinths and the soft glow of scattered candles. The vision, still taking shape, hints at the allure of thick ribbons and cherished antique plates, promising a dining experience that transcends the ordinary and embraces the extraordinary.

In our festive abode, figs emerge as indispensable treasures, transforming our holiday culinary canvas into a celebration of opulence. These succulent jewels, versatile in their ability to elevate both savory and sweet dishes, become the epitome of Christmas indulgence. A mere whisper of luxury unfurls in the simplicity of a cream cheese toast adorned with velvety orange marmalade and crowned with slices of figs—a morning or evening delicacy that materializes in mere seconds. As a final touch, a sprig of fresh thyme, plucked from our herb haven, imparts an herbaceous essence to this gastronomic masterpiece. The alchemy lies in the generous union of cream cheese and jam, harmoniously dancing with the figs to orchestrate a symphony of flavors. With the fig-adorned feast savored, the scene transitions seamlessly into a cozy evening, adorned with the fragrant task of arranging hyacinths in dainty pots and the tender ritual of bathing our little one. The ambiance is further enhanced by the commencement of my husband's Christmas holidays, promising an intimate and tranquil evening within the warmth of our festive haven.

Simple Fig Toast

• Cream Cheese

• Orange marmalade

• Fresh Figs

• Thyme twig

when your hyacinths become too tall in the bulb, snip them into vases

lovely deep coloured festive flowers