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.
Grapefruit Rosé Cocktail
Delicious Pale pink cocktail and a balcony full of flowers
Rosé season begins as soon as summer arrives and I personally love dry pale french rosé as a go to wine of choice. Rosé also makes a great base for summer cocktails and spritzers, adding a refreshing element to the drink. I love how the grapefruit adds a bit of flavour and the hibiscus gives that fragrant taste to the drink. This cocktail is perfect for summer brunches, garden parties as it is so light and refreshing.
Summer rosé cocktail
1/2 cup pale french rosé wine
1/2 cup sparkling water
1 slice lemon
thyme twig
Dired hibiscus
2 tablespoons freshly squeezed red grapefruit juice
ice cubes
To make the cocktail, mix all the ingredients together and enjoy.
Rhubarb Lemon Mousse Semi-naked Cake
‘The beginning of summer brings out the most prettiest of cakes’
It almost seems to have become a tradition that during this time, I tend to make a semi-naked cake for my birthday. I would honestly say, I’m starting to get the hang of them as I’ve played around with so many flavours these past years. Since it is rhubarb season, I opted for a lemon mousse rhubarb filling with a classic butter frosting on top. I used to rose buds, black berries and mint leaves for garnishing to keep it pretty and on theme. All the ladies loved the flavour combination as it’s lemony fresh but with density and sweetness from the rhubarb jam and frosting. For anyone who seems insecure about making a layer cake, it really is not that difficult and it can be made a day in advance which makes your life much easier on the day of the event. Semi-naked cakes is a beautiful cake to learn how to cake as it really makes a statement every single time.
We will begin by making the lemon mousse, frosting, layers for the cake and the rhubarb was ready from jar.
Beautiful magnolia is in bloom
Let’s make a cake
Start by making the lemon curd (unless it is store bought) and then the layers for the cake. Make the butter frosting last. Depending on when you are going to assemble the cake, make the butter frosting during that moment.
Frosting Ingredients
500g sifted icing sugar
250g butter
1-2 tablespoons boiling water
To make the butter cream, beat together butter (room temperature) and icing sugar on low speed with a hand held mixer. Add a few drops of boiling water to loosen the butter so it forms a lovely frosting as you mix.
Ingredients for Lemon Mousse
1/2 cup lemon curd
1 cup cold heavy whipping cream
1/4 cup powdered sugar
For the lemon mousse, you basically mix 3 ingredients together; lemon curd, whipped cream and powdered sugar. You could store by the curd, but if you wish to make it yourself, the recipe below. When making a layer cake, I tend to make the curd the day before along with the layers to save some time.
To make the Mousse: In a bowl, whisk the whipped cream and powdered sugar. Whisk in the lemon curd for about 3 minutes until soft peaks start to form. Place into a clean bowl, cover with clingfilm and refrigerate overnight.
Lemon curd
2 eggs room temperature
1 egg yolk (optional)
100 dl sugar
Juice of 1 lemon
zest of 1 lemon
50g-70g butter, roughly cubed (room temperature)
In a sauce pan, add in all the ingredients and gentle stir over love heat for about 10-15 minutes with a whisk. The sauce will begin to thicken slowly and once thickened, pour into a jar to cool. This can be done the night before so the flavours really intensify and the mixture becomes more stiff.
Ingredients for cake base (x3)
3 eggs
1dl sugar
1/2 teaspoon baking powder
1 dl + 1 1/2 tbs flour
1 tablespoons vanilla powder
½ tablespoon lemon zest
* oil for lining the cake tine / milk when assembling the cake
Cake Base Directions (cake tin 16cm Ø )
Baking the cake layers:
In a bowl, add together the dry ingredients (minus sugar & lemon zest). 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 and add the lemon zest.
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 once more for another layer
Freeze Cake layers (optional):
Freeze cakes once cooled, as this process makes the assembling much easier. Wrap each cake layer individually in plastic wrap and freeze for 4-6 hours. This part is optional but it ensures that crumbs don’t break into the icing, so if you are short in time, freeze at least for an hour. If you freeze them overnight, give them a bit of time to defrost as they are hard to cut otherwise.
When you are ready to assemble the cake, remove layers from freezer and unwrap. Level the layers with a serrated knife to make sure the surfaces are straight. I removed the top half of the cake layers as they were dome-shaped. I also cut one of the layers in half, to get an extra layer for the center of the cake.
Assemble the cake
At this point, remove the lemon mousse from the fridge and have your rhubarb jam and butter frosting ready. I used an organic jam from the store but it’s great to do it yourself too, but I was feeling a bit lazy.
Use your “ugliest cake bottom” for the base of the naked-cake. Save the prettiest bottom for the top part. Place a bit of frosting on your cake plate and place the first layer on top. This keeps it from moving. Moisten each layer with a bit of milk.
Fill each layer with rhubarb jam and lemon mousse. Repeat this process until the top and place the last layer “with the bottom half of the layer facing the surface” so it looks flat this way. Add buttercream frosting around the edges of the cake and push it in the middle to fill any gaps and scrape to almost bare with a sharp knife. Place into fridge to set the frosting before decorating.
Decorate with black berries, mint leaves and dried rose buds, that you would use for tea.
Morning coffee by the cherry blossom trees
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)
Simple Moules Mariniere
Indulging in the timeless (and cheap) allure of French cuisine, my husband and I find ourselves drawn to the exquisite simplicity of moules marinière, a cherished classic that graces our table year-round. Within its embrace lies a symphony of flavors—a delicate dance of mussels ensconced in a broth where the essence of dry white wine commingles with the aromatic union of garlic and shallots, harmonizing seamlessly in a buttery embrace. The verdant flourish of fresh herbs, whether it be the traditional parsley or an adventurous twist like dill, lends a tantalizing dimension to the ensemble.
Preparation is swift, a mere ten minutes sufficing to conjure this culinary delight. With meticulous care, the mussels undergo a ritual of cleansing, purged of any vestiges of the sea. Then, in a vessel of ample proportions, butter sizzles as shallots and garlic surrender their essence, infusing the air with their savory perfume. A splash of wine ignites the senses, marrying with the verdant notes of dill as it gracefully pirouettes in the simmering broth.
As the mussels surrender to the embrace of the pot, a brief interlude ensues, a mere five minutes of gentle coaxing until they tenderly yield, their shells parting to reveal succulent treasures within. Throughout this culinary ballet, the lid is raised intermittently, allowing a symphony of aromas to escape and mingle with the surrounding air, tantalizing the senses.
Yet, no feast of moules marinière is complete without the pièce de résistance—a crusty bouquet of grilled sourdough bread, its golden contours eagerly awaiting immersion into the ambrosial broth. Each dip into this elixir of flavors yields a symphony of sensations, a testament to the culinary finesse encapsulated within this simple yet profound dish.
Though our memories may evoke the warmth of a summer's eve, shared moments by the lake with our beloved Siena, the allure of moules marinière knows no season. Its siren call beckons, offering solace and sustenance in equal measure, a timeless tribute to the enduring legacy of French gastronomy.
Ingredients:
1kg live mussels, cleaned
Pinch of salt
3 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon butter
Handful of herbs (traditionally parsley, or dill for a contemporary twist)
150ml dry white wine
Directions:
Thoroughly wash the mussels under cold running water, ensuring removal of any barnacles or beards. Discard any mussels that remain closed or float.
In a generously sized pot, melt the butter over gentle heat. Add the finely chopped shallots, garlic, and a pinch of salt, allowing them to soften and release their aromatic bouquet.
Introduce the dry white wine and fresh herbs to the pot, allowing them to meld into a fragrant infusion.
Gently add the mussels to the pot, stirring them to ensure even distribution within the broth. Cover the pot and allow the mussels to steam for approximately five minutes, periodically lifting the lid to stir and ensure even cooking. A gentle shake of the pot aids in the distribution of flavors.
Meanwhile, prepare the accompaniment by brushing both sides of the sourdough bread with olive oil. Grill until golden and crispy.
Serve the moules marinière piping hot, accompanied by the grilled sourdough bread for savoring every last drop of the delectable broth. Note: Discard any mussels that remain closed after cooking.
The Beauty of Micro Greens
Growing microgreens in your kitchen is not just a hobby; it's a journey into a world of culinary and health wonders. Imagine transforming a corner of your kitchen into a lush mini-garden, vibrant with fresh green shoots bursting with flavor and nutrients. Aged terracotta pots become vessels of life, nurturing tiny seeds into vibrant greens right on your countertop.
The greatness of growing microgreens lies in their speed and convenience. Within a matter of days, tender shoots emerge, ready to be harvested for a burst of freshness in your dishes. Their compact size makes them perfect for even the smallest of spaces, turning any kitchen into a green oasis. Plus, the process is incredibly satisfying – witnessing the miracle of growth firsthand is a joyous experience.
But the benefits extend far beyond mere aesthetics. Microgreens are packed with essential nutrients, often even more concentrated than their mature counterparts. These miniature powerhouses are rich in vitamins, minerals, and antioxidants, offering a potent boost to your health with every bite. Incorporating them into your diet can enhance immunity, support digestion, and promote overall well-being.
What's more, growing microgreens at home allows you to exercise full control over their cultivation. You know exactly what goes into their growth – no pesticides or harmful chemicals, just pure, wholesome goodness. And the freshness they provide is unparalleled; there's nothing quite like snipping a handful of greens right before mealtime, infusing your dishes with a burst of flavor and vitality.
Prepare your materials: Gather terracotta pots or any shallow containers suitable for growing microgreens. Ensure they have drainage holes to prevent waterlogging. You'll also need potting soil or a soilless growing medium, microgreen seeds, and water.
Fill the pots with soil: Add a thin layer of potting soil to each pot, filling them almost to the brim. Ensure the soil is loose and well-draining to support healthy root growth.
Sow the seeds: Sprinkle a generous amount of microgreen seeds evenly across the surface of the soil. Gently press them into the soil, but avoid burying them too deeply; microgreens prefer to be close to the surface for optimal growth.
Water the seeds: Using a gentle spray or a watering can with a fine rose, moisten the soil thoroughly. Ensure the soil is evenly moist but not waterlogged, as excess moisture can lead to mold or rot.
Cover with clingfilm: To create a mini-greenhouse effect and speed up germination, cover the pots with a layer of clear clingfilm or plastic wrap. This helps to retain moisture and warmth, creating an ideal environment for seed germination.
Monitor and water: Keep an eye on the pots daily and water as needed to maintain soil moisture. Avoid overwatering, as this can lead to damping-off disease or mold growth.
Remove the clingfilm: Once the seeds start to sprout and push through the soil, typically within a few days, remove the clingfilm or plastic covering. If using clingfilm, you can poke a few holes in it to allow for air circulation while still retaining some moisture.
Provide light: Place the pots in a bright location, preferably near a window where they can receive ample sunlight. If natural light is limited, you can supplement with a grow light to ensure healthy growth.
Watch them grow: As the microgreens grow, continue to water them regularly and monitor their progress. Depending on the variety, they can be ready for harvest in as little as one to two weeks.
Harvest and enjoy: Once the microgreens reach a height of a few inches and develop their first set of true leaves, they are ready to be harvested. Simply snip them off just above the soil line with clean scissors and add them to your favorite dishes for a nutritious and flavorful boost.
With a bit of soil, seeds, and care, you can enjoy a continuous supply of fresh and vibrant microgreens right from your kitchen countertop. Happy growing!
3 days of growth (red daikon)- you can see the seeds are just starting to burst with slight growth
Naturally Dyed Easter Eggs
Embrace Nature's Palette: Naturally Dyed Easter Eggs
As Easter approaches, the air is filled with anticipation, and homes echo of a holiday coming up. It's a time of celebration, marked by traditions old and new. Among these cherished customs is the art of decorating Easter eggs, a practice that spans cultures and generations. While the market shelves dazzle with vibrant synthetic dyes and glittering embellishments, there's an understated elegance in embracing nature's hues for our Easter decorations.
Crafting ( alone or with children) during Easter is not just about creating beautiful adornments for the home; it's about fostering creativity, sharing moments, and passing down traditions. And what better way to engage in this timeless activity than by using natural ingredients to color eggs?
The Beauty of Natural Dyes
Gone are the days when artificial dyes were the only option for coloring Easter eggs. Today, we rediscover the beauty and simplicity of natural dyes sourced from everyday ingredients found in our kitchens and gardens. Not only do natural dyes produce stunning results, but they also offer a safer and more eco-friendly alternative for crafting with children.
Creating Nature's Palette
Let's embark on a journey of natural dyeing, starting with a recipe that utilizes the rich pigments of hibiscus, red onion peel, and dark berries. Begin by boiling water with these ingredients, allowing the color to intensify. Once the dye is ready, gently submerge boiled eggs into the vibrant liquid, letting them soak up nature's hues. As the eggs absorb the colors, they transform into works of art, each with its own unique pattern and shade.
But why stop there? For an added touch of opulence, consider rolling the warm eggs in edible gold dust. This final step adds a shimmering finish, elevating your Easter eggs to a level of sophistication fit for any festive gathering. And the best part? These eggs are not just for display; they're entirely edible, making them a delightful treat for both the eyes and the palate.
Exploring Other Natural Dyes
While our featured recipe offers a mesmerizing blend of colors, the possibilities for natural dyeing are endless. Experiment with a variety of ingredients to create your own signature palette. Here are a few suggestions to spark your creativity:
Coffee: Brew a strong pot of coffee for a rich, earthy hue that exudes warmth and coziness.
Purple Cabbage: Boil chopped purple cabbage to extract its vivid purples and blues, resulting in dreamy pastel shades.
Cumin: Infuse water with cumin seeds for a warm, golden-yellow dye reminiscent of sunlit fields.
Tea: Steep black tea or herbal teas like chamomile or hibiscus for soft, muted tones that evoke tranquility.
As we prepare to celebrate Easter, let's embrace the beauty of natural dyes and the joy of crafting with loved ones. Whether you're a seasoned crafter or embarking on your first dyeing adventure, the simplicity and charm of natural Easter eggs are sure to captivate hearts and inspire new traditions for years to come. So gather your ingredients, unleash your creativity, and let nature's palette paint a picture of Easter bliss in your home.
DIY Elegant birds nest for Easter
Add some decorative quail eggs along with natural looking chocolate eggs for a beautiful finish.
Creating a birds nest with a few simple woodland material - a touch of elegance to your Easter festivities
Welcome to the world of natural and elegant Easter decorations. Easter is only a week away and for the first time, I have been more inspired to decorate for this holiday. Easter is a time of renewal and celebration, and what better way to honour this season than by bringing the beauty of the outdoors into your home? I personally like to decorate with muted colours with timeless beauty. I try to explore how to create beautiful decorations using materials gathered from nature, such as willow branches, handmade bird's nests, naturally dyed eggs, and arrangements of seasonal flowers like snowdrops, meleagris and seasonal cut flowers.
With a few simple techniques and a touch of creativity, you can transform natural elements into stunning decorations that will add a touch of elegance to your Easter festivities. Whether you're looking to adorn your Easter table, create a festive centerpiece, or simply add a touch of seasonal charm to your home, these DIY decorations are sure to delight both you and your guests. I made a few of these birds nests as we created a little easter egg hunt for our son in the woods, where we hid little treats in the nests. I also think the nest looks beautiful in the house as decorations while also making a lovely gift to give someone. filled with chocolate eggs.
4 steps in the following pictures to get started:
Creating a decorative bird's nest for Easter using materials gathered from the woodland can be a fun and creative project. Here are step-by-step instructions to guide you through the process:
Materials Needed:
Young twigs (gathered from the woodland)
Hay or straw
Pampas grass (optional)
Floral wire (optional)
Easter eggs or chocolate eggs
Scissors
Step 1: Gather Materials
Collect young twigs, hay or straw, and pampas grass from the woodland. Ensure that the twigs are flexible enough to be shaped into a nest.
Step 2: Prepare Twigs
Inspect the twigs to remove any excess leaves or branches. Choose the most flexible and durable twigs, such as those from young birch trees, for easier manipulation.
Step 3: Create the Outer Ring
Start by forming the outer ring of the nest. Take a handful of twigs and intertwine them together, similar to how you would create a wreath. Shape them into a circle of the desired size for your nest.
Step 4: Secure with Wire (Optional)
If needed, use floral wire to secure the twigs in place. Wrap the wire around sections of the twigs to hold them together firmly. This step is optional but can provide added stability to the nest.
Step 5: Build the Base
Repeat the process to create a base for the nest. This base should be slightly smaller in diameter than the outer ring. Intertwine the twigs together, forming a circle.
Step 6: Add Hay or Straw
Place a ball of hay or straw in the center of the nest. This will serve as the nesting material for your decorative birds.
Step 7: Incorporate Pampas Grass (Optional)
For added decoration, tuck a few pieces of pampas grass into the center of the nest. This will give the nest a natural and rustic appearance.
Step 8: Decorate
Once the nest is complete, decorate it with Easter eggs or chocolate eggs. You can place the eggs inside the nest or scatter them around the outer edge for an Easter egg hunt.
Step 9: Display
Find a suitable location to display your decorative bird's nest. You can place it on a table as a centerpiece or let it sit back in a bookshelf. It will add a festive touch to your Easter celebrations. You can re-use it yearly in an easter egg hunt and create beautiful memories with loved ones.
Mini Savoury Sandwich Cakes
The traditional Finnish voileipä kakku, or sandwich cake, is a culinary delight that transcends the boundaries between savory and sweet. As its name suggests, it is indeed a cake, but one made entirely of layers of bread and various fillings, resembling a large, layered sandwich. This unique creation is a staple at Finnish celebrations throught the seasons. I was inspired from a swedish gardening program (trädgårds tider) where they made small individual sandwich cakes layered up from single slices of toast. They looked so pretty (like a small layer cake) and elegant especially for a garden party. This is literally like making a sandwich that is coated with a creamy mascarpone and decorated beautifully.
To construct a traditional voileipä kakku, one typically starts with a base of hearty rye bread slices, although white bread can also be used for a lighter version. The bread is often thinly sliced and layered with an assortment of fillings, much like assembling a traditional sandwich. These fillings can include a variety of ingredients such as cold cuts, smoked salmon, shrimp, cheese, vegetables, and spreads like mayonnaise or cream cheese. Each layer is meticulously arranged, and the cake is built up to several layers high, resembling a towering confection. Once the layers are assembled, the entire cake is coated with a generous layer of creamy topping, usually made from a mixture of cream cheese, sour cream or mascarpone. This topping not only adds a luscious texture but also serves as a blank canvas for decorative elements. Traditionally, the cake is garnished with a colorful array of vegetables, herbs, seafood, and sometimes even edible flowers, arranged artfully on top to create a visually stunning presentation.
The voileipä kakku is not only appreciated for its aesthetic appeal but also for its versatility and convenience. It can be prepared in advance and refrigerated, allowing the flavors to meld together and the bread to soften slightly, resulting in a harmonious blend of tastes and textures. Sliced and served cold, it makes for an elegant and satisfying addition to any festive occasion, providing a refreshing alternative to more conventional cakes and pastries.
3 x Smoked Salmon & skagen Sandwich Cake
4 slices of toast cut into circles ( use a tartare mold to help create circles) = 1 cake x 3
Frosting: 1/2 cup of room temperature mascarpone cheese, 1 teaspoon milk, 1 teaspoon lemon juice
Filling
4 slices of cold smoked salmon
1 cup sour cream
1/2 cup cooked shrimps
2 tablespoons mayonnaise
2 tablespoons chopped dill
2 tablespoons of fish roe (optional)
pinch of black and white pepper
1 teaspoon lemon juice
1/2 red onion finely chopped
Garnish
Mirco greens, pee shoots & pressed violet flowers
Finely chop everything and mix together in a bowl. check the flavour and add more acidity from the lemon juice or more sour cream or creme fraiche if the consistency is unbalanced. It is better the consistency is more thick so it stays in between the white breads. In Finland we can buy ready made skagen (or something similar) spreads, you can also use one of these packets if you do not want to make the filling from scratch.
For the frosting- whisk the mascarpone cheese so it softens up and is easier to spread on the bread. I also added a few drops of milk and lemon juice to soften the texture.
Directions
Begin by cutting your white breads into circles. I did this by pressing a tartare mold into the bread. Repeat this process four times. This makes one cake. Repeat the process 3 times.
Make the filling. Place one bread slice onto a plate, add some filling on top. Add black pepper, place another bread on top, add filling and repeat until four breads are used. Like you would with a layer cake, leave teh top of the bread without anyfilling as this will be coated with “frosting”. Put the sandwich into the refrigerator while you cake the frosting.
For the frosting- whip the room temperature mascarpone cheese with a whisk so it softens. Add in a drop of milk and lemon juice to aid softening. Take teh sandwich out of the refrigerator and with a knife, coat the top and the sides with the cheese spread.
Garnish: Let your creative juices flow here, I used micro greens, pee shoots and pressed violet leaves that I had from last year.
Two simple Fresh appetisers & Spring setting
Despite we are only in February, I couldn’t help myself and pot a few spring arrangements to bring a degree of loveliness into the house. I potted some ivy and deep purple crocus into my main french cast iron vase and individual crocus into separate little pots. I personally think spilling plants like ivy, always add a wild carefree feeling to the arrangement. The latter pots being so small, the tiny crocus bulbs are the perfect size for these. I also added a little bit of moss on the edges for a more natural finish. I couldn’t help and buy a few pots of herbs; some lemon thyme and rosemary and a fresh bouquet of tulips, as they are back in season. Usually after the Christmas season is over, I have an urge to cleanse the house, declutter and make everything light and airy. Immediately after the festive season, I am ready for Spring to arrive that is very wishful thinking, since I live in Finland. I’m happy, days are longer and lighter now which makes me crave for more fresh types of foods. Two easy and simple appetisers that I made last week were endive leaves in caesar salad dressing & slow roasted tomatoes with buffalo mozzarella. Both extremely simple and elegant.
Two simple appetisers : Endive leaves in casear salad dressing & slow roasted tomatoes with buffalo mozzarella
Endive leaves in caesar salad dressing
Endive leaves are a lovely yet simple way to elevate your casual salad giving it that crisp and bitter taste. The creamy garlic infused caesar salad dressing softens the flavour leaving a refined and interesting aftertaste. This takes a few minutes to make and adds a little spring to the house, despite us being only in February.
Ingredients
1/2 garlic cloves (depending on how much garlic you like)
2 anchovies in oil
small handful (15g) of grated parmesan
5 tbsp mayonnaise
1 tbsp lemon juice
Finely grate the garlic, then mash in the anchovies – you can also do this with the edge of a knife on a chopping board. Spoon into a bowl and finely grate in the parmesan, then stir in the mayonnaise and dijon and a little bit of lemon juice. For this recipe, I also toasted a bunch of almond flakes on a dry pan for a bit of extra crunch. Garnish with lots of black pepper.
Slow roasted tomatoes with buffalo mozzarella
Another wonderfully simple appetiser is a good quality buffalo mozzarella (or burrata, which is even better) paried with oven roasted tomatoes.
Ingridents (serves 2)
4-5 tomatoes sliced into quarters
2 whole buffalo mozzarellas
Olive oil/salt/pepper/thyme
Preheat oven to 150˚C.
Line an oven tray with baking paper and spread tomatoes out on it.
Drizzle with oil and sprinkle with salt, pepper and sugar (optional). Add a few herbs on top like thyme or rosemary
Bake for 1 1/4 hours or until slightly shrivelled.
Serve when slightly warm with an entire ball of mozzarella. Drizzle extra oil on top, a sprinkling of salt and pepper and a few twigs of thyme.
Easy DIY Christmas Garland
DIY Foraged Christmas Garland Tutorial with Chicken Wire Base
Materials Needed:
Chicken wire
Wire cutters
Protective gloves
Foraged branches (evergreen, pine, cedar, holly, eucalyptus, etc.)
Pruners or scissors
Water spray bottle
Step 1: Gather Materials: Collect all the materials you'll need for your foraged Christmas garland.
Step 2: Prepare the Chicken Wire Base: using wire cutters, cut a length of chicken wire according to the desired size of your garland. Form it into a long cylinder, connecting the ends to create a continuous shape. Make sure to wear protective gloves to avoid any scratches from the wire.
Step 3: Shape the Garland Base: manipulate the chicken wire cylinder into the desired shape, whether it's a traditional swag, a circular wreath, or a straight garland. The chicken wire will hold the branches securely in place. I slightly crunched the wire together to make the wire holes smaller.
Step 4: Trim any excess chicken wire and place the cylinder wire on top of your shelf. I also placed some parchment paper underneath the wire to protect from any scratches.
Step 5: Prepare Foraged Branches: trim the foraged branches to manageable lengths using pruners or scissors. Create bundles of branches with varied textures and colors for a visually appealing garland or simply use wild untrimmed branches as I did.
Step 6: Insert Branches into Chicken Wire: starting at the center of the wire base, poke the trimmed ends of the foraged branches into the holes of the chicken wire. Insert them at various angles to create a full and textured look. Continue adding branches along the length of the garland.
Step 7: Overlap and Mix Textures: overlap the branches to conceal the chicken wire and create a seamless appearance. Mix different types of branches to add variety and interest to your garland. Ensure that the branches are inserted securely to prevent them from falling out.
Step 8: Add Decorative Touches If desired: Add ribbons, dried clementine, baubles or any decorative items you prefer. I tried adding baby’s breath and long thin green ribbons but came to the conclusion that I liked the look more without any excess decorations.
Step 9: Spray with Water: lightly mist your foraged garland with water using a spray bottle. This helps to keep the branches hydrated and fresh, extending the lifespan of your creation. Ensure not to soak it; a gentle misting is sufficient.
I added some eucalyptus to the garland from a left over bouquet of flowers
2x Christmas Wreaths
Forage some greens - mainly spruce, pine and blueberry/lingonberry branches
Wreath base
You need bendable young branches or thick florist wire to create the base. If you can forage young branches that bend easily, collect a bunch and bend them into a circle. Secure the circle with florist wire that is twisted around the branches so it stays in place.
If you do not have branches- you can simple twist thick florist wire into a circle and repeat this process a few times so it create strength into the base.
Creating a wreath with foraged goods is a wonderful way to bring a touch of nature into your home. Here's a step-by-step tutorial to guide you through the process:
Materials Needed:
Florist wire or a sturdy wire frame
Pruners or scissors
Foraged goods such as evergreen branches, twigs, pinecones, dried flowers, and berries
Ribbon or twine for hanging
Make the Wreath
Step 1: Gather Your Materials Collect a variety of foraged goods from your garden, local park, or nearby woods. Look for items like evergreen branches, twigs, pinecones, dried flowers, and berries. Ensure they are in good condition and free of pests.
Step 2: Prepare the Base: If you're using a wire frame, shape it into a circle or any desired wreath shape. If you don't have a wire frame, you can create a base by bending a sturdy wire into a circular shape. Ensure the base is strong enough to hold the weight of the foraged materials. You can also make the base from bendable twigs.
Step 3: Create Small Bouquets Take small bunches of foraged goods, making sure they are of similar length. Arrange them in a way that looks pleasing to you. Hold the bundle together and trim the ends to a uniform length.
Step 4: Secure with Florist Wire Use florist wire to tightly bind the trimmed ends of the bouquet. Wrap the wire around the stems a few times and twist the ends together to secure the bundle.
Step 5: Attach to the Base Place the secured bouquet on the wire frame and use additional florist wire to attach it securely. Wrap the wire around the stems and the base, ensuring it's tight and stable.
Step 6: Repeat the Process Continue creating small bouquets and attaching them to the base. Overlap each bouquet with the previous one to ensure full coverage and a lush appearance. Vary the types of foraged goods to add texture and interest to your wreath.
Step 7: Fill Gaps As you work, fill in any gaps or sparse areas by adding smaller pieces of greenery or other foraged items. This will give your wreath a more polished and cohesive look.
Step 8: Add a Hanging Mechanism Once the wreath is complete, attach a ribbon or twine to the top for hanging. Ensure it's securely fastened, especially if your wreath is on the heavier side.
Step 9: Trim Excess Trim any excess stems or wire to give your wreath a neat and finished appearance or let it be wild and free, imperfectly perfect.
Step 10: Hang and Enjoy Find a suitable place to hang your foraged wreath, whether it's on your front door, above the fireplace, or as a beautiful centerpiece. Admire your creation and enjoy the natural beauty it brings to your space.
Cured (gravlax) Rainbow trout
Cured salmon, a delicacy celebrated for its sublime taste and rich cultural significance, holds a special place in the culinary traditions of Finland and other Nordic countries. Also known as gravlax or gravad lax, is a testament to the region's deep connection with the sea and its commitment to preserving and enhancing the natural flavors of high-quality fish. This dish is a staple dish in most households and eaten all year around, also making an appearance in festive occasions, family gatherings, where its presence signifies a joyous appreciation for life's simple pleasures.
Curing, a preservation technique dating back centuries, has evolved into an art form, giving rise to the beloved cured salmon that graces Finnish tables. The traditional process involves coating fresh salmon fillets with a blend of salt, sugar, and often dill, allowing the fish to slowly cure and develop a unique and nuanced flavor profile. Beyond Finland, cured salmon is a culinary tradition shared among Nordic countries, including Sweden, Norway, Denmark, and Iceland. Each region puts its own spin on the curing process, incorporating local herbs, spices, and techniques to create variations that reflect the unique flavors of their landscapes. For this recipe, I added a coating of grated beetroot so the outer coating of the fish turns a lovely magenta color. This stage is optional however and can be left out if you wish to make the traditional version.
In these countries, cured salmon is not merely a dish but a cultural ambassador, transcending borders and bringing people together through shared culinary experiences. Whether served as a centerpiece in open-faced sandwiches known as smørrebrød in Denmark, or alongside crispbread and sour cream in Sweden, cured salmon embodies the essence of Nordic cuisine and the enduring connection between the people and the sea.
Cured Salmon Recipe:
Choose fresh, wild-caught salmon (I used rainbow trout) with a firm and shiny surface. Ensure it stays cool during shopping.
Remove bones and fins, leaving the skin. Spread coarse salt (approx. 2 tbsp/kg) and sugar (approx. 1.5 tsp) on the fish. Add dill, grated beetroot & a bit of grated lemon zest spread evenly on top. I used no measurements for the dill/beetroot but maybe less than 1/2 cup depending on the fish size. It is important the the surface of the fish is covered.
Wrap the fillet tightly in clingfilm and place into a dish that can be refrigerated. If using two fillets, position them facing each other with the skin side outward.
Apply a light weight on top of the fillet. Allow it to cure in the refrigerator for 1-2 days.
Wipe the cured salmon's surface. Slice it thinly with a sharp knife, removing the skin.
Garnish the salmon plate with fresh dill, lots of black pepper and lemon for serving.
Cured salmon is also a great addition to add on canapes if you are having a dinner party. Add a little sour cream (perhaps mixed with chopped capers/red onion and dill) dolloped on top of a canape with a thin slice of cured salmon on top.
Puff Pastry (joulutorttu taikina levy) base
In Finland during the Christmas time we have a ready made frozen puff pastry base (joulu torttu taikina) that is often used to make different sweet or savory treats. It is essentially a puff pastry base- to make this shape see the images below:
Cut the puff pastry into squares: Cut a smaller square inside (an “L” shape) leaving 2 sides un-cut, opposite of each other as seen in the image below. Then fold one side to the other and repeat with the other side. Fork holes into the middle of the diamond so this part does not raise in the oven. Bake in the oven for 5-10 minutes in 200 C.
French-Style Potting with Inspired Flowers
Elevate Your Christmas Decor: French-Style Potting with Inspired Flowers
As the festive season approaches, it's time to infuse your home with the spirit of Christmas, and what better way to do so than with a touch of French elegance and timeless flowers? Picture this: Hellebores, Hyacinths, and delicate ornaments, potted in exquisite French-style cast iron and terracotta pots, creating a scene that effortlessly combines sophistication with simplicity. To add an extra touch of magic, imagine the gentle drape of beard lichen delicately adorning these floral arrangements, transforming your home into a winter wonderland.
Hellebores: The Winter Jewels
Known as the Christmas Rose, Hellebores are the stars of the winter garden. These enchanting flowers, available in various shades ranging from creamy whites to deep purples, are resilient and add a touch of elegance to any setting. Potting them in French-style containers enhances their charm, providing a classic and refined look. Consider placing these pots strategically around your home, perhaps on a mantle or as a centerpiece for your Christmas table.
Hyacinths: A Fragrant Symphony
Hyacinths bring not only vibrant colors but also a delightful fragrance to your holiday decor. These bulbs, when potted in French-style containers, create a visual symphony that harmonizes with the festive spirit. Opt for a mix of colors – from the traditional Christmas reds to soothing whites – and let their intoxicating scent permeate your home. Placing them in cast iron or terracotta pots adds an extra layer of sophistication, making them a visual and olfactory delight.
French-Style Pots: A Timeless Touch
French-style cast iron and terracotta pots are synonymous with understated luxury. Their ornate detailing and classic shapes complement the simplicity of Christmas flowers, creating a look that is both opulent and unpretentious. Consider varying sizes and shapes to add visual interest to your arrangements. These pots not only serve as vessels for your Christmas blooms but also become statement pieces that elevate your holiday decor. Terracotta and aged pots, with their timeless appeal, effortlessly weave a narrative of history and tradition into any space. Crafted from natural clay, terracotta pots exude warmth and authenticity, their earthy tones creating a rustic yet elegant ambiance. Aged pots, weathered by time, carry the marks of seasons past, telling a story of enduring beauty. Whether adorning a garden or gracing an interior setting, these vessels add character and a sense of heritage, their weathered surfaces inviting a connection to the past while infusing a touch of enduring charm into the present. Each crack and patina tells a tale, making them not just containers but vessels of time itself.
Beard Lichen: Nature’s Garnish
To add a whimsical touch to your floral arrangements, consider incorporating beard lichen. This delicate, hanging moss adds texture and an ethereal quality to your displays. Gently draping it around the potted flowers evokes a sense of winter magic, creating a scene reminiscent of a French countryside Christmas. Additionally, you could use green moss around pots that also leaves a beautiful finish. I used lichen as it grows in our spruce trees in our property.
Table Setting Extravaganza
Extend the charm of your Christmas floral arrangements to your table setting. Place potted Hellebores and Hyacinths in the center of the table in a curated arrangement of French-style pots. Intertwine beard lichen between the pots, creating a cohesive and enchanting tableau that will be the talk of your festive gatherings.
In conclusion, this Christmas season, embrace the art of French-inspired floral arrangements. Potting Hellebores and Hyacinths in French-style cast iron and terracotta pots, adorned with beard lichen, brings an unparalleled level of elegance to your holiday decor. Transform your home into a haven of festive beauty, where every corner tells a story of refined simplicity and timeless charm.
DIY Candle holder
Make your own candle holer by adding soil to a small planting pot. Then add a candle stick to it. Add mroe soil on top and then a last layer of moss or beard lichen. The lichen secures the candle in tightly and makes a beautiful handle holder for a dinner table.
old brass cooler with a hellbeboris