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Raspberry & Hibiscus Birthday Cake That pink is Raspberry & Hibiscus Birthday Cake 

That pink is freeze-dried raspberry powder through the Swiss meringue buttercream - for flavour of course, but it also turns the whole lot this gorgeous natural pink. Finished with fresh edible flowers. You can catch the assembly over on stories if you fancy seeing how it all came together.

In other news, we’ve been making the most of these cooler temperatures for eating outside. Pizza, baked fish, spatchcock chicken, on the Big Green Egg. I love eating al fresco.
We’re off to the Cornish coast soon too, and very much looking forward to the sea air, proper coastal walks and even better fresh fish.

Cornflowers from @henhillcutflowers 

#raspberryhibiscus #swissmeringuebuttercream #birthdaycake #edibleflowers #cakedecorating
Crustless Quiche I’ve filled this with griddled c Crustless Quiche

I’ve filled this with griddled courgette and oven-roasted tomatoes, though it really is one of those recipes that works with whatever vegetables you have in the fridge.

The cottage cheese stands out here - it gives the whole thing a lovely creamy, slightly sour depth that you don’t expect. Along with 6 eggs, a good mature hard cheese and a couple of tablespoons of crème fraîche, that’s genuinely all you need. Bake in a 20cm/8inch lined tin.

180°C for 35 minutes. Equally good warm or at room temperature, which makes it very useful for this time of year.

#crustlessquiche #prepahead #easymeal
It’s been a while – I’ve been off grid since Easte It’s been a while - I’ve been off grid since Easter, caught up in family commitments that took over life for a bit. I hadn’t planned to be away quite so long, but sometimes things just unfold and life takes you in a direction you don’t expect.

I can’t quite believe we’re already at midsummer. The weeks seem to have slipped by at an alarming rate this year, and here we are with the longest days almost behind us. Time moves far too quickly.

Anyway, I’m back, and there’s plenty to share. Happy midsummer! 🌿

#midsommar #connectwithnature #helloagaininstagram
Happy Easter to everyone celebrating. The Swedish Happy Easter to everyone celebrating.

The Swedish half of me tends to take over in the kitchen at this time of year. Here are just a few of the things I’ve been cooking and baking this weekend — smörgåstårta using home-baked sourdough with savoury fillings. 

An appetiser of whipped cream cheese with fresh grated horseradish and lemon zest, topped with smoked salmon, pickled red onion and cucumber.

And buns filled with forced rhubarb and custard, which I think is a pretty hard combination to beat.

Our magnolia tree is stunning this year too — one of my favourite signs that spring is finally here. Hope everyone’s having a good one 🌷​​​​​​​​​​​​​​​​

#easter #easterweekend #swedishfood #scandinavianfood #homecooking
Now that we’re in wild garlic season this is a spr Now that we’re in wild garlic season this is a spring gratin worth making. You can swap half the potato for celeriac — it brings an earthiness that balances the richness of the cream and the smokiness of the salmon beautifully.

Wild Garlic, Potato & Hot Smoked Salmon Gratin — serves 4

250g hot smoked salmon, flaked
900g King Edward potatoes, peeled & thinly sliced (or swap with 450g for celeriac)
2 leeks, white part only, sliced
2 cloves wet garlic, sliced (or 1 regular clove)
80g wild garlic, roughly chopped
180ml whole milk
245ml whipping or double cream, or crème fraîche
35g mature hard cheese, grated
Butter and olive oil, for sautéing

Preheat the oven to 180°C fan. Sauté the leeks in a little butter and olive oil until soft, then add the wild garlic and wet garlic and cook until the leaves have wilted. Gently heat the milk and cream with 25g of the cheese, whisking until smooth. 

Layer the potatoes, leek mixture and flaked salmon in a baking dish, seasoning lightly between each layer, and finish with a top layer of potato and a few wild garlic leaves. Pour over the cream sauce and scatter with the remaining cheese. 

Cover with foil and bake for 40 mins, then uncover and bake and bake for a further 25-30 mins or until cooked through. Serve with a crisp green salad.

#WildGarlic #SpringRecipes #Gratin #HotSmokedSalmon
I’ve been a little quiet on here lately. Behind t I’ve been a little quiet on here lately.

Behind the scenes it’s been a full season — family needing me, and a steady stream of celebration cakes keeping the kitchen going. The two together don’t leave much space for anything else.

But March has a way of making you look up. The light is back, British Summer Time is almost here, and nature is doing something rather extraordinary this year — the bluebells are out almost a month early. Beautiful and a little baffling. And the wild garlic is here too, which always feels like a quiet celebration of its own.

Glad to be back. Tell me — what have you been up to?

#CelebrationCakes #WildGarlic #ForagingUK #BluebellSeason 
#BritishSummerTime
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