Gift Wrapping Inspo

As the countdown to Christmas Eve dwindles down to just ten days, the fleeting nature of this time becomes all too apparent. This year's Christmas season has unfolded against the backdrop of a distinctive landscape, markedly different from the usual array of little gatherings and festive cocktails in town, a departure enforced by the prevailing pandemic. Undeterred, we're determined to infuse the season with the warmth of the holidays, despite the unconventional circumstances.

Venturing into town for the remaining gifts is still on the to-do list, although some thoughtful purchases have already been secured. Amidst the hustle, I find solace in the art of gift wrapping, an activity that elevates the spirit of giving. Personally, I gravitate towards wrapping paper with natural, muted tones, eschewing the ostentatious brightness for a more refined aesthetic. Plain "brown" paper, not only easily recyclable but also exuding sophistication through its simplicity, is my go-to choice. Adorned with delicate strings or the verdant charm of evergreen branches, it attains a subtle yet captivating beauty.

Lace or jute, in an array of muted colors, complements the wrapping paper seamlessly. For an added touch of elegance, consider snipping a fresh flower bud from around the house just before placing the gift under the tree. For recipients who relish adorning their homes, incorporating a homemade wreath or a glass jar filled with dried herbs alongside the presents adds a personalized touch.

For an eco-conscious twist, opt for fabric cloths as reusable gift wrap, destined to be passed down through generations of celebrations. A nugget of information worth noting – glitter-adorned paper may look enchanting, but it isn't recyclable, making it a less eco-friendly choice.

If you find yourself in need of gift ideas, consider the timeless allure of artisan perfumes, the luxury of cashmere, or the indulgence of silk pajamas. Special candles, French soaps, coffee table books, linen, and antiques make for delightful presents, resonating with a touch of sophistication. For the gentlemen, cozy joggers, driving gloves, thick knits, or quality leather goods may be just the ticket.

When visiting friends, a thoughtful gesture can be a nice bottle of wine, accompanied by specialty coffee beans and perhaps a homemade wreath. And in the spirit of the season, never underestimate the allure of edible goods as gifts.

As the evening settles in, I look forward to creating a cozy atmosphere with a steaming mug of glögi and settling down for a heartwarming Christmas movie alongside my beloved husband.

Oven Christmas Porridge

‘Oven Christmas Porridge during the days that lead up to Christmas’

It is tradition in Finland to eat rice porridge in the morning of the 24th, Christmas eve. The one who finds the hidden almond in the porridge is blessed with luck to the upcoming year. Traditionally the rice is cooked slowly in whole milk (constantly stirring) and served with a sprinkle of cinnamon and a dollop of butter. This tradition is not a must in our household but I do love a cozy rice porridge during the dark mornings leading up to Christmas. My favorite eve tradition with hubby (before visiting family) is to have a frothy coffee in bed with candle lights listening to Christmas songs and taking a long dog walk in the forest before all the hassle starts. Currently it is so dark outside, you easily forget is it morning or night time! Beautiful flowers can overcome these dark December days, just look at the coloring of this antique looking amaryllis? A few buds are still closed up, but these open ones are just magnificent. I love the muted pink and soft greens, really elegant as a flower itself. A couple of bouquets of amaryllis stems would look sophisticated in a table setting, paired with pine or eucalyptus for a softer look.

This 2.0 rice porridge is exemplified with various festive spices and is cooked slowly in the oven so it is gooey and oh so amazing. It doesn’t need stirring (only a few times in the beginning), and it cooks in 175 Celsius degrees for an hour and a half. Not only does it make the kitchen smell of cinnamon, but it tastes hearty and comforting as it should. Keeping in mind, Christmas may be a hard time for many out there so a little soulful food in the morning, is not such a bad idea.

Oven Porridge

• 2 dl rice porridge

• 1L whole fat milk

• Pinch of salt

• Butter to grease the oven dish

• ½ cup frozen berries of choice I used a mixture of frozen lingonberry and blueberry that we picked over the summer)

• 1 teaspoon cinnamon (optional: plus 1 cinnamon stick)

• 1 teaspoon cardamum

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 1 teaspoon of vanilla paste

Toppings

• Pecan nuts

• Brown sugar

• dates

Directions

Begin by greasing the oven dish. Add in all the ingredients and give a little stir. Do not be alarmed by the liquid consistency. Do not put the toppings yet. Place the lid on and put into the oven for 1.5 hours. After 1 hour, add on the toppings; arrange the pecans and dates and sprinkle a bit of brown sugar on top. Place it back into the oven for another 30min before serving. Once ready to eat, serve with fresh berries of choice and a little bit more of cinnamon. I would have served this with fresh figs, but did not have any in the store so blueberries will do.

Gooey Blueberry Cinnamon Buns

Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

While the buns were cooking in the oven, I was walking our dog and kid-you-not, there was the most wonderful smell lingering in the hallway of our apartment before I stepped back inside. I wanted to share this recipe with you as fast as possible, so you can bake this on Christmas morning if you love to start the day with something sweet.  My husband who does not have a major sweet tooth, loved this dish, so will be making it much more gladly than traditional cinnamon rolls. This little festive treat made to be eaten with woolen socks on, under the blanket with the fire roaring in the background. We ate the remaining of the buns last night while watching Home Alone 2, all cozy in our living room.

Bun Ingredients: (serves 1 baked tray)

• 2.5dl whole milk warm

• 75g dry yeast (1 packet)

• 1 egg

• 1dl sugar

• 1 tablespoon cardamum

• 1 teaspoon salt

• About 7dl flour

• 75g melted butter

Bun Filling

• 50g butter

• ½ dl brown sugar

• 2 tablespoons cinnamon

• 1 cup Blueberry filling (see recipe below)

Blueberry filling

• 1 1/2 cups frozen berries of any kind (I used blueberries)

• 1 cup icing sugar

• 2 teaspoon honey to taste

• 2 tablespoons corn starch

• Dash of vanilla extract

Blueberry Glaze

• ½ cup powdered sugar

• 1-2 teaspoons milk

• 1 tablespoon of blueberry filling

Blueberry filling Directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to gentle simmer and let the filling thicken. Leave to side to cool.

Blueberry Glaze Directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.

Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamum and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.

Meanwhile the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking.

Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.

Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving.

Velvety Hot Chocolate

Indulge in the epitome of decadence with this sumptuous hot chocolate, specially crafted for those enchanting Christmas movie nights. Unlike your typical hot beverage, this luscious concoction is a once-a-year delight, perfectly timed for the festive cheer that Christmas eve brings.

Immerse yourself in the velvety sweetness of this rich and thick chocolate elixir, designed to be savored slowly and luxuriously. Each sip unfolds like a taste of celestial chocolate, thanks to the infusion of heavy cream and premium-quality chocolate.

Here's how to create this exquisite treat: Begin by snapping a piece from your preferred dark chocolate bar and placing it in a saucepan with heating heavy cream. For a single serving, approximately 1/3 of a standard-sized bar (around 9 pieces) and 2 cups of cream should suffice, equating to one cup of cream per person. As the chocolate gracefully melts into the cream, introduce a hint of cinnamon and incorporate a touch of vanilla paste for a delightful flavor profile. Enhance the sweetness with the subtlest pinch of salt, creating a nuanced depth to the overall taste. Adjust sugar to your preference, although with the inherent sweetness of the chocolate, additional sugar may not be necessary.

Now, clad in your coziest pajamas, pour this heavenly hot chocolate into your favorite mug and snuggle in for an evening filled with Christmas classics. If your tree is yet to be adorned, let this exquisite beverage be your companion as you adorn it with festive decorations, creating a truly magical holiday ambiance.

Unwind with a Festive Pear Cocktail

As households wind down, with some preparing for an overnight pig roast and others wrapping gifts, a well-deserved cocktail is in order on this eve before Christmas. Amidst the hustle and bustle of the past two days filled with cooking, baking, errands, gift finalizations, and cleaning, the winding-down process has begun. As the late evening sets in, there are still a few tasks to complete, but a festive honey pear cocktail is the perfect way to kickstart the Christmas celebrations.

In the backdrop of a Christmas playlist and the warm glow of candles, I'm testing out tomorrow's outfit – a long glitter dress with an open back or a simple yet elegant champagne-colored silk gown. The air is uncertain globally, with many facing lockdowns and loneliness during the holidays. Let's take a moment to make those distant phone calls and extend a helping hand to those in need. My parents are opting for a quiet Christmas in the countryside, and despite the sadness, it's the responsible thing to do. This year has shown us the reality of uncertainty, and whether celebrating with loved ones or choosing to skip Christmas, let's be grateful for the small things.

Amidst the coziness of our house and the flickering lights of our stunning tree, I'm ready to sip on this honey-roasted pear cocktail I found on Pinterest, despite Siena having a puppy flu and a little coffee mishap with our linen curtains.

Ingredients:

• 5 pears, sliced in half

• 3-5 tablespoons honey

• 1 tbsp balsamic vinegar

• Pinch of cinnamon

• Pinch of ground nutmeg & ground clove

• 2 tbsp apple juice or water

• 1 tsp vanilla paste

• Sparkling wine

• Garnish: dried clementine slices & rosemary

• Brown sugar to coat the glass rims

Directions:

1. Preheat the oven to 200 degrees Celsius. Line a baking tray with a greased sheet.

2. Place the halved pears (remove stems) on the tray.

3. In a small bowl, whisk together 2 tbsp honey, 1 tbsp balsamic vinegar, cinnamon, and ground nutmeg. Brush this over the pears.

4. Bake for about 25 minutes until browned and soft.

5. Once cooled, remove the seeds with a spoon. Place into a blender with the vanilla paste and apple juice or water. Blitz into a puree.

6. Scoop the puree into a mason jar and refrigerate until served.

When ready to serve:

1. In a pitcher, combine some pear puree, a pinch of ground clove, 3 tablespoons of runny honey, and your choice of alcohol. Mix together.

2. Coat the cocktail glass rims with brown sugar by adding lemon to the sides and placing the rims into some brown sugar.

3. Pour the cocktail into the glasses and garnish with a twig of rosemary and a dried clementine slice.

Cheers to a delightful and relaxing pre-Christmas celebration!

Savoury Fig Pie

‘Savoury fig pie & Frosty January Days’

Sunday, we had our pajamas on longer than usual that was followed by a little bit of baking. I love lounging around the house in crispy white linen pj’s and frothy cappuccino in the other hand, it definitely falls for one of my weaknesses. I decided to make a savory fig pie for breakfast as we had lots of them in the fridge. You begin by making of the butter pie crust, as it sits in the fridge for a good hour so it’s a good excuse to through yourself back into bed for a while longer. This pie crust is a great easy recipe to remember as it works well with so many other pies, sweet or savory. For the sweet version, you just add a teaspoon of sugar into the dough recipe. For the filling, I wanted something easy and classic to accompany the delicious sweet figs. It builds up of feta, cream cheese and cream, no eggs are needed for this filling. The filling is luscious and soft that sets once the pie cools down.

We had a little bit of sunlight today, as the temperature dropped from zero to -20 degrees Celsius overnight. As a morning walk with Siena, I decided to snap a few images with my camera of the magical process when the sea freezes. It looks just whimsical, when the sun rises and the water is steaming that minute by minute gets coated with ice.

Butter crust

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

• For a sweet version, add 1 tsp sugar

Butter crust Directions

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Feta Whip Filling

• 1 block of feta

• ½ packet of cream cheese

• ½ cup heavy cream

• Salt/pepper

• 2-3 tablespoons of all-purpose flour

Topping

• Sliced fresh figs

• Honey

• Serve with chopped pistachio & dried oregano on top

In a food processor, blend together the feta and cream cheese. Then add the cream, salt and pepper. Place into a bowl and mix in a few tablespoons of flour to add a bit of thickness to the filling.

Make the pie:

Take the dough out of the fridge and layout on a flour surface. Roll out the dough to the shape of your pie tin (I used smaller rectangular ones). Butter the pie tin and place the dough on top. Then, scoop some of the feta filling on top and garnish with slices of figs. Lastly, brush some honey over the figs and add a sprinkling of salt. Brush the pie eggs with melted butter.

Place into a preheated oven of 180 Celsius degrees for about 30minutes until the pie was become golden in color. Once the pie comes out, don’t be alarmed if it looks too soggy, it will stiffen up once it cools down. Serve with chopped pistachios and sprinkle some dried oregano on top.

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.

Easter Escape to the Countryside

Our days were filled with the exhilaration of gliding gracefully on ice, immersing ourselves in the great outdoors, creating delectable culinary delights, and indulging in leisurely sessions of soothing saunas. Mornings were a symphony of shared coffee moments nestled in the warmth of our bed, while afternoons unfolded with seafood feasts, cooked over an open flame on the serene, frozen lake. As the snow bids its farewell, we eagerly anticipate the arrival of spring and summer, brimming with anticipation for new adventures and vibrant experiences.

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.

Apricot Cream cheese Toast

‘Apricot toast on a bed of grass’

As the summer season comes to an end, the waves at our summer house start to get stronger with the breeze of a gentle autumn wind. The weather however, is still warm enough to enjoy breakfast outside and those little chills are warmed up by some piping hot espresso. One of my favorite spots at our summer house is in the empty woods in our garden where the hay is overgrown and wildflowers come and go as they please. Not only is it home to the most gorgeous porcini mushrooms, but it also inhabits so many birds that are a blessing to listen to. A collection of rocks and sand makes up the bordering of the water making it a cozy little spot to enjoy a picnic. This morning I gently caramelized halved apricots in honey, thyme and butter with a pinch of cardamum, maybe for about five minutes or so. I let them get a bit mushy and spread them on top of some toasted rustic sourdough bread that was smeared with cream cheese. To balance the sweetness, I squeezed a bit of lemon juice on top and added a few eatable flowers on top as we happen to have some growing on our porch. As our Bialetti espresso stove cooker came to a boil, I put everything into a little basket and headed out to enjoy these last warmer moments that will keep me going through out the darker autumn. Accompanied by Siena, we sat and listening to nature around us watching the waves crash against the lakes near us.

Midsummer Treats

We took our little wooden boat ’Wilhelmina’ out on the day of midsummers eve. The day was hot and humid and people had anchored their boats in the middle of the waters to swim in the sea and soak in the beautiful summer weather. The waters were peaceful and quiet, a few dressed up boats passed us by, with celebratory flags on the sails and flowers or birch trees on row boats to show appreciation for summer solstice. Most people have migrated to the countryside but we will only be going there next week as my hubby’s holiday starts then. We keep the boat on our new property, where building will take in a few years’ time. It took a good year for us to design the house and apparently receiving the permit from the city can take up to a year in this specific area. However, it still feels rather dreamy that we will have our own beach and waterfront views and boating will become that much easier.

Today is midsummers day, and we started the day with breakfast on the balcony surrounded by all the growing flowers that have really appreciated all the daily warmth. I received these peonies from my hubby yesterday and I just cannot get over how beautiful and many there are. Their aromatic perfume takes over any space they are in, giving the air that wonderful summer fragrance. Today is another peaceful day, time spent outdoors in the midst of nature.

Summer Salad

Salmon Mousse

Dad Preparing Vendace for the smoker

Vendace (muikku in Finnish) or also known as the European cisco, is a freshwater whitefish that is found in Northern European lakes, such as in Finland, Sweden, Russia, Latvia and some lakes in Norway. It is a small fish, almost sardine-like that is commonly fried or smoked when eaten. The roe of Vendace is a real delicacy in Finland as is often eaten during Christmas time.

The lakes by our summer house are known for the muikku- fish and you can see locals pulling up fish nets from their boats right from our pier. To make this dish, you can also use other smoked fish such as salmon or sardines or whatever you have in the region you live. You can buy pre-smoked fish or smoke it yourself if you have the facilities for doing so. We have a smoker at the country house, so my father smoked the Vendace with juniper branches for some additional flavor. Cooked vendace is delicate and flakey, mild but delicious.

Meanwhile to make the salad, begin by marinating some red onion. Finely chop some onion slices and place into a bowl that fills with lemon juice. Leave them to soak in there for a good hour at least.

For the base of the salad, slice about 5 oranges and spread them on a plate.  Add some capers, spring onion and finely chopped dill on top. Then add your smoked fish on top by flaking it into smaller pieces. Add lots of black pepper and lastly, add some of the marinated red onions on top. Also pour some of the lemon juice the onion has soaked in that has turned a vibrant pink color. Add a gently drizzle of olive oil and a sprinkle of maldon salt.

To accompany the salad, I had a smoked salmon mousse bread for some additional carbohydrates. Basically, toast some sourdough bread, add some salmon mousse on top, fresh peas, some of the marinated red onion, black pepper and dill.

salmon mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

I love the consistency and flavors of this salad. The juicy oranges give a lot of moisture and sweetness that balances out the capers and red onion. The delicate white fish adds a new dimension of smokiness to the dish, making it a lovely refreshing summer salad. Meanwhile, the creamy salmon mouse toast adds an extra comfort that easily works well in so many other occasions. You can serve the mousse as an appetizer on canapes at a party or in form of a tartar on top of avocado for example.

Simple Scandinavian beauty on a plate

A beautiful plate of Scandinavia

Lunches al fresco are what slow summer days are made out of. These warm days have been something like no other and we try to each lunch in a little bit of shade, if possible. I love this spot at our country house, that is in the front of the house surrounded by woodland and the life in the old tall trees. Since we just approached crayfish season yesterday and August is around the corner, I thought this recipe is worth sharing if any of you are planning on having garden parties any time soon. This plate would make a beautiful side dish for crayfish to compliment the Nordic theme.

For other than Scandinavians, this dish may be an acquired taste. The beautiful thing about it however, is that you can alter it to your liking, for example by leaving out the herring completely. The plate is made to look like a crown and is decorated with eatable flowers and summers delights. You make the base of the crown with boiled new potatoes and eggs and add dollops of homemade salmon mousse. Then you basically add any seasonal produce you find at a farmer’s market, like peas, sweet summer onions and radish. Then you add some herring on top and sprinkle some dill and black pepper in the end. Lastly add some eatable flowers.

Easy Salmon Mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

Wild Flowers & Peace of mind

Just be silent and listen… So many of us are overwhelmed with anxiety and worry. Sometimes we just need to sit still and listen, remember what is important in life. Maybe because being in nature is such a big part of Finnish people’s lives, as we are taught this already at a young age, it becomes part of routine even in adulthood. It is known that nature can generate different types of positive emotions, such as calmness, creativity, joy and improve concentration. I can imagine that during the pandemic, spending time outdoors has been one of the key factors enabling people to cope with the stress.

That is why I love the feeling of being at the countryside, as you are constantly surrounded with woodland and water, breathing in the fresh air and soaking in all the goodness from outdoors. You feel it in your lungs and heart. It makes me feel better emotionally and clearly contributes to my physical wellbeing. It is also known to reduce blood pressure, heart rate, muscle tension, and the production of stress hormones. So, I cannot stress enough, but to encourage you to spend time outdoors, may it be in a park, forest or by the sea to clear your mind. At this current moment in time, I feel like I have a sense of peace of mind.

Still in my linen pj’s, I’ve made myself a frothy decaf cappuccino and walked down to the lake to dip my feet in the cooling waters. It’s only morning but the weather is already warm so it is nice to start the day by soaking my toes in the water. Siena always joins me no matter where I go, and together we gazed into the horizon as the day began to awake. That first sip of morning coffee is the best feeling in the world and pressing the tangy froth against my lips, while there is silence all around me, is a cleansing sensation. I think we sat here for twenty minutes or so, just reflecting on positivity around me and listening to the sounds from nature.

Our wonderful coffee moment by the pier was followed by a walk to the forest to pick some fresh wildflowers for the day. My mother loves flowers as much as I do, so we love to have flowers around us as much as possible. You can see how the sun sparkles through the trees that has not risen completely into the sky. A stone throw away, there’s a little meadow close to our cottage, that has old apple trees, an old barn and a little field filled with different flowers. Here you find bees and butterflies scattered in the long hay and it is the place to go pick some inspiration during different seasons. It’s funny when it comes to color, I prefer most neutral tones, but when it comes to flowers, I do appreciate some color. I picked some blooms into my basket while Siena lay hidden in the hay finding the joy in simple moments like these.

Countryside Breakfast Inspo

Morning swims, cups of coffee & comforting porridge bowls filled with fresh berries…is what summer mornings are made of.  Hubby and I started the day with a traditional picnic breakfast on the pier. Siena and hubs swam while I sat on the softest of blankets watching them fight over noodles in the water. Even though the pictures might not reflect it,  the weather was close to 30 degrees Celsius so you can imagine the lake was lovely and warm. According to my husband, there is nothing better than a refreshing swim and a hot cup of coffee afterwards, and I could not agree more.

Wild Strawberry Toast

One of my favorite summer breakfasts at the country house is to eat a wild strawberry toast. The red little pearls grow around the garden so in the mornings, I tend to take a little bowl and pick some for my morning toast. During this early hour of the day, Siena takes her first stroll around the property, listening to sounds of nature around her. Usually everyone else is asleep and I’m enjoying the nature to myself picking away the sweet wild strawberries along with some blueberries. We have blueberries and lingonberry growing all over our forest, which is a common wild berry in Finland.

To make this delicious bread, you need to toast some rustic bread and let it cool. Spread a generous amount of cream cheese on top, squeeze a little bit of lemon juice and pour the berries on top. I usually garnish with a bit of thyme and it’s ready to be indulged. It really is a simple toast and maybe it tastes so delicious with the handpicked berries or the atmosphere I eat it in, but it really does remind me of the best of summer mornings. I boil my tea into a little thermos, take a few baskets with blankets and freshly picked flowers and stroll down to the pier to set up a little breakfast spot. I used to do this with our old dogo Bella, who always accompanied me where ever I went, so I’m glad Siena is learning to do the same thing. She swam in the lake as I sipped my tea and at that very moment, I felt grateful about life. The two little seagulls you see in the photos, are the same pair that always come back to our country house when we arrive there. They have almost become like pets to us, they walk all over our garden almost to the front door, sit silently waiting for a slice of bread. My mom feeds them on occasion, which is why they keep returning to us. They also joined us for breakfast, waiting at the end of the pier, for a little bit of bread. These Finnish lakes are so beautiful; they are clear, basically drinkable in this region which makes it such a refreshing experience to swim in them. A few boats glide by and the day begins to get hotter as the sun rises, as I finish my slow breakfast and cup of tea.

Easy Thin Crust Berry Pie

Today we are leaving back to the summer place for a little bit of countryside time, but before leaving I wanted to share this easy and quick pie recipe. I love how this berry pie is slightly bitter from the berries with a small hint of sweetness from the edges of the crust. You can alter the sweetness to your liking if your berries are too sour, but I personally prefer to keep the berries as natural as possible. Once you learn to make this crust recipe, you can use it to make savory or sweet pies. It is one of those staple recipes to know as it bends in so many directions. Since we are right in the center of berry season, I wanted to share this really easy berry pie with you. The key is to roll out your dough as thin as possible, to get a lovely thin crispy surface for it. Then all you do is add berries on top with a little bit of syrup and place it into a hot oven.

Butter crust

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

• For a sweet version, add 1 tsp sugar

Butter crust Directions

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface of parchment paper as thin as possible. Place an upside-down bowl on top of the dough and trace the edges of the bowl with a knife to get a circle shape. Lift the parchment paper on an oven tray. In the center of the dough circle, add a handful of berries of choice. I used strawberry, blackberry and blueberry. Add a little drizzle of syrup on top of them. Then fold the edges of the pie inwards to create a little wall around the berries. Brush the sides with either egg yolk or melted melted butter and sprinkle a little bit of brown sugar on top of the edges.

Place into a hot oven (200 C) for about 20 minutes until golden on the edges and gooey in the middle. Before serving allow, the pie to cool a little, sprinkle icing sugar on top and coconut flakes.

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.

Autumn Apple Pie

The end of August brings apple season as summer slowly begins coming to an end. The heatwaves have ended and it’s been raining exceptionally much for August and it feels like autumn is slowly making its way into the horizon. The air feels a tad crisper in the morning and at 9pm, the sky gets dark, which means our beautiful endless white nights are in the past. Give Autumn also brings apples, which means pie.

We took another trip to the summer place but this time around we didn’t swim as much, but we enjoyed the warmth of the sauna almost on a daily basis. Once again, I let nature inspire me, picked fresh apples from the trees, ate outside as much as possible and enjoyed the last of the summer days.

I made apple pie one day as I couldn’t resist on picking some fresh apples from the trees. I didn’t scout for any recipes and just went with the ingredient’s what we had at the cottage, and honestly everyone seemed to like it a lot. The filling is really moist as it is made from quark with chocolate wafers inside, so it is nothing like a traditional apple pie. I dressed a little iron table with flowers and candles that I had my husband carry down to the lake. I took some lovely images of it and after all the pictures, had my parents come down to eat the remaining of the pie. Everyone loved it, including Siena. Ps. I am officially in the third trimester already and tomorrow I enter week 29 already.

Ingredients

• 2 whole small apples, washed

• 1 packet of vanilla flavored quark (about 250g)

• 1 teaspoon cinnamon

• 2 teaspoons brown sugar

• 2-3 tablespoons of all-purpose flour

• Pinch of salt

• 1 teaspoon of melted butter

• 1 egg

• A few chocolate wafers or chocolate pieces

Preheat oven to 180 degrees Celsius

In a bowl, mix together the quark, the cinnamon, sugar, salt and flour. Then add in the egg and melted butter. Take your little cake tin and line it with parchment paper.  Place the two little apples in the center and pour the batter on the sides. I wanted to leave a little of the apples showing from the surface as this is visually rather appealing. Press the wafers into the batter. Brush the apple surfaces and stalks with a little bit of the melted butter so they do not burn in the oven and lastly, add a pinch of brown sugar on top. Place into the oven for about 30minutes until the batter is cooked throughout.

I served the pie with more vanilla quark and freshly picked blueberries from the ground.

Savoury Pumpkin & Fig Pie

Pumpkin pie does not always have to be sweet, a savoury version is beautifully salty, a bit tangy with a hint of sweetness from the pumpkin and figs. Now that autumn is in full bloom, there is nothing more enjoyable than pumpkin pie with a hot cup tea overlooking the kaleidoscope of fall colours. All the leaves have turned a vibrant yellow in Finland and slowly they will begin to drop as we get closer to colder more darker days. This morning the temperature was zero degrees, so it seems that winter is near us.

To make the crust, I use the same staple recipe that I mostly use, that requires butter, flour and a bit of water. It really is so easy to make and after this, you will not buy store bought dough anymore. For the pumpkin filling, I roast some pumpkin in the oven and mix it in with a little bit of garlic, onion and feta cheese. Eggs give the filling some solidity and it is topped with luscious figs. Figs are my favourite during this time of year all the way until winter, as I think they give that decedent festive feeling to nearly anything.

Pie crust ingredients 

• 1 cup all purpose flour

• Pinch of salt

• 6 Tbsp cold unsalted butter cut in cubes

• About 4 Tbsp cold water

• 1 Tbsp unsalted butter melted (for brushing)

To make the butter crust, add the flour and salt in the bowl of a food processor. Pulse to combine. This can also be done without a food processor, by hand. Add the cold cubed butter and pulse about 20-30 times, until the butter is incorporated and the mixture is crumbly. Drizzling in the cold water while pulsing again until a dough is formed. If the mixture looks too dry, add a little more water. Turn out onto a floured surface and form it into a flat disk. Wrap in plastic and refrigerate for at least an hour. This process can be done a day in advance as well.

Roll out the dough on a floured surface as thin as possible and place over the buttered cake tin. Press on all surfaces until even.

Pumpkin Filling

• Pumpkin Slices (small pumpkin)

• Pinch of salt/pepper/ thyme twigs

• 1 red onion

• 2 garlic cloves

• Crumbed feta cheese ( about 1 dl)

• ground nutmeg

• 1-2 tablespoon butter

• 2 eggs

• pinch of honey

Preheat your oven to 200 degrees Celsius. Slice the pumpkin (do not need to remove the crust) and place onto a baking tray lined with parchment paper. Drizzle some oil on top along with a pinch of salt. Place into the oven for about 45min or until the flesh is cooked.

Once the pumpkin is cooked. Take out the flesh (remove the skin and sides) and place in a bowl. Then, heat a sauce pan with a bit of butter and add in the chopped onion and garlic. Stir gently so them soften (not burn) and add in a few twigs of thyme. Then mix in the pumpkin flesh, along with some ground nutmeg. Let it gently simmer on low heat and add in the crumbled rich feta. Check for flavour in case it needs more salt or pepper. After a few minutes, remove from the heat and place the filling into a bowl to let it cool a bit. Once a little cool, mix in the eggs. Pour the filling on top on the crust in the cake tin. Slice some fresh figs and add them on top. Meanwhile, in a little pot over medium heat, melt a little butter that will be brushed on top of the figs. Allow the butter to brown on the stove and add in a pinch of honey. Remove from heat and brush over the figs and the sides of the crust.

Place into an oven of 180C for about 40 minutes until the sides begin to golden.

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.

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.