Crudités on peppered goat cheese 💚

Crudités is the fancy French word for “raw things” within the meaning of veggie dippers. Fancy words call for fancy plating, don’t you think? Clean and halve or quarter baby carrots, French breakfast radish and snack cucumbers lengthwise. Stick into a generous dollop goat cheese seasoned with black pepper. Decorate with baby carrot tops and…

Bilberry muffins

My girls L O V E bilberry muffins. And they L O V E helping me bake them. Years ago, I found a great recipe in Louise Pickford’s book al fresco. I’ve slightly modified it, but the idea remains the same: Mix the dry and wet ingredients separately, combine and add the berries. As simple…

Apple oatmeal crisp

Autumn is harvest season! And our lovely neighbors were kind enough to share their harvest with us. Wonderful, tart Gravenstein apples straight from the tree. With a little help from my girls, the apples transformed into a delicious oven dish in the twinkling of an eye. Peel and slice 1 kg Gravenstein (or other tart…

Mirabelle, plum and damson flaugnarde

Twelve years ago, I had this amazing French dessert for the first time. In a small restaurant in Paris. And the dish has followed me ever since. This oven pancake with stone fruits or drupes (other than black cherries, since that by definition would turn it into a clafoutis) is fluffy and soft at the…

Artisan ice cream

It’s a big day today – my older daughter started her school career and my younger one went off to Kindergarten. They’ve been looking forward to this moment for so long. My baby girl would happily have given up her last holiday week in favor of an earlier Kindergarten start. Yesterday, they could barely fall…

Happy Birthday Switzerland 🇨🇭

Today, 727 years ago, the cornerstone of what we now know as Switzerland was laid. At that time, the three cantons of Uri, Schwyz and Unterwalden swore one another eternal allegiance, promising mutual help and assistance, mainly against the Habsburgs. The foundation of the Swiss Federation has been celebrated since August 1, 1891. This scrumptious…

Viili with my mother’s own grown berries

Viili is a typical Finnish fermented milk product consumed mainly at breakfast or as a snack. It has a a ropey, gelatinous texture and a velvety, yeast-like fungus surface. The taste is pleasantly mild with a subtle acid note. I like viili best with my mother’s own grown strawberries, raspberries, gooseberries, blackcurrant, redcurrant and wild…

Dark rye loaf with liver sausage and blackcurrant

Compact dark loaf with a distinctive taste of rye, malt and sugar beet molasses is a speciality of the archipelago. Every village has its very own variation. My favorite is Rosalalimpan with sunflower seeds. Another popular Finnish comestible product is the liver sausage. It’s typically served as a spread or in slices on open-faced sandwiches….

Healthy three-ingredient snack 🌱

Sometimes time is of great matter. Like when your kids are hungry. Or hangry. For those occasions, this quicke and healthy vegan snack is perfect. Mash a ripe banana, mix it with a handful oatmeal and a good splash cashew milk. The batter should be rather thick. Fry spoonfuls in coconut oil on medium heat….