Tea time

It’s tea time. Well not quite. It’s actually time for pudding. Tea on a plate, to be more precise. Earl Grey mousse: Prepare 200 ml super strong Earl Grey tea. Sweeten with honey. Allow to cool on the fridge. Add 4 bloomed gelatine leaves and gently fold in 100 ml whipped heavy cream. Transfer to…

Deconstructed salted honey pie

Welcome to the United Sweets of America – an Instagram collaboration and dessert journey through the American states. I joined late. I was the last participant, as a matter of fact. And obtained the only state left: Wyoming. As my knowledge regarding the culinary tradition of Wyoming is quite limited, I decided to consult my…

Honeyed yoghurt flan

Cook My Dish is a new collaboration I recently joined. Until the end of the year, I will recreate dishes from lovely Silvie’s blog Citronelle and Cardamome on a monthly basis. And she will do the same with my dishes. So exciting, isn’t it? Today, I will present to you my take on her gluten-free…

Scallop • Elderberry • Carrot • Bean

For the second dish I created on the occasion of this month’s Food Blog Challenge by Foodblogs Schweiz, I paired elderberries, different beans and heirloom carrots with scallops. This is the outcome. For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish…

Damson chutney with herb mountain cheese and walnuts

The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…

Blueberry • Apricot • Blackberry • Cinnamon

Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup….

Honeyed sour milk jelly with bee pollen

The first leg of this summer’s trip to Finland took me to Riga. Only to the airport, but still. Between changing planes, I had the chance to browse the tax-free shops and the interesting culinary treats Latvia has to offer. Bee pollen, for instance. Finally in Finland, I combined it with a jelly featuring one…

Honeyed Tomme with roasted walnuts and caramelized nectarines

Cheese is convenience food at its finest. It’s extremely versatile in taste and texture. When I think about combining a spicy, savory cheese with sweet, fruity flavors, I get all excited. Aged Gruyère with treacly fig jam. Or nutty Madrigal with sun-ripe strawberries. Or baked soft cheese with caramelized drupes. Heaven! Bake portion sized Tomme…

Raw strawberry and lemon balm soup with mascarpone cream

Fruit and berry soups have a strong tradition in the Nordic countries. As a child, at least once a week, I enjoyed rhubarb, red currant or gooseberry soup. And bilberry soup, of course. And rose hip soup. These soups are based on homemade fruit or berry juice thickened with potato starch. Some weeks ago, I…

Honey panna cotta with honeycomb and lilac

Honey is one of nature’s most amazing gifts. For thousands of years, people have sworn by its sweet benefits. Honey is beyond sweet, though. It has a vide range of flavors – from fruity, floral, nutty and earthy to spicy – and colors – from light and transparent as water to dark and opaque as…

Confit egg with bacon jam on black salsify

Bacon and egg – that’s a typical weekend breakfast in our household. Bacon and egg deluxe – that’s what this dish is. And a sensational way to kick off your Saturday. Enjoy! Start with the bacon jam, as it will need to slow cook. Fry finely chopped bacon, yellow onion and garlic. Remove any excess…

Purple carrot soup with hazelnut pesto

The base of this soup is a classic Sunday roast side: roasted rosemary and honey glazed carrots. Roasting vegetables before transforming them into soup unfolds authentically rich flavors. And the purple color of the heirloom carrots turns this soup into a feast not only for the taste buds, but for the eyes as well. This…

Pickled eggs 💚

I’ve revealed my predilection for eggs a couple of times on this blog, as eggs have played the leading role in my dishes more than once: I’ve made Japanese onsen eggs and French omelet. I’ve cured eggs and now, I’ve pickled them. Boil eggs softly (4 minutes – I prefer my yolks gooey). Peel them…

Chocolate cake

Today, we’ve celebrated my baby girl’s fifth birthday. She’s an amazing kid. Always up for a laugh. Childishly witty. Full of great ideas. Extremely cuddlesome. A bundle of joy, really. A perfect girl deserves a perfect cake for her birthday. And what suits that occasion better than a cake chosen the best chocolate cake in…

Where the wild things are

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…

Chorizo lamb with pressed cucumber salad

Soft lamb sirloin, spicy chorizo and crunchy cucumber – this summery low-carb dish combines French haute cuisine, Spanish tradición culinaria and Nordic husmanskost at their finest. Start with the pressed cucumber salad. Slice a cucumber very thinly (e.g. with a mandoline). Salt the cucumber slices and place them into a sieve. Cover and weight down…

Berries • Vanilla • Verbena • Flowers

Spongy rose water cakes with a soft creamy filling and a fresh berry topping. That sounds delicious, right? My initial plan was to combine the pudding and berries with crunchy honey meringues, though. Mini pavlovas for dessert. Meringues need a long oven time, so I started preparing them early this morning. And left them in…

Goat cheese • Nectarine • Honey • Rosemary

There’s a lot of varieties of goat cheese and a lot of ways to enjoy it. I like mine on a piece of bread instead of butter or hot on my salad. Or as a flan with fruit compote. Goat cheese flan: Bring 2.5 dl goat milk, 1 branch of rosemary, 5 branches of lemon…