Swedish Vetebröd with Rhubarb and Cardamom, sound good, not sure? Well this recipe is a Swedish classic. An enriched, sweet yeasted bread, delicately spiced with cardamom, however the addition of roasted rhubarb is my twist. I think the cardamom works so incredibly well with this garden vegetable, often mistaken for a fruit. This bread is…
baking
Swedish Gluten-free Seeded Crispbread
This recipe for Swedish seeded crispbread has been on my to-do-list to post for some time. It was one of my best sellers at Marlow’s Artisan food market. Packed full of healthy seeds, oats and gluten-free too so suitable for coeliacs. These hard crispbreads (frökex or fröknäcke) are incredibly popular in Sweden, with most households…
Warm Blueberry, Coconut & Spelt Cake
If you’re looking for something a little different then this is for you. An incredibly easy cake to make, which you can enjoy just as it is, served warm, however I like to eat it with a generous spoonful of Greek style yogurt or creme fraiche – those extra layers of flavour and texture really…
Dehydrated Sourdough Starter
So you’ve taken up the challenge of sourdough baking. You’ve made a starter, fed and nurtured it over several weeks. Basically it’s become your favourite pet! Well I’d like to share a handy tip with you. Your starter is wonderfully bubbly and active. You’re baking once or twice a week because you have time and…
How to make a sourdough starter
Below you can find a step-by-step guide on how to make a sourdough starter. In general I use a dark rye starter for my everyday bread, I really like the flavour however I do always have a white starter on the go. I use this for pizza, focaccia and ciabatta. Q and A Q…
Swedish Midsummer Berry Cake
Swedish Midsommar! Long days, blue skies, flower crowns, white dresses, and smörgåsbord. Sounds heavenly doesn’t it? Cake, cream and summer berries are an essential part of this celebration. This cake takes no time at all to make and bake. The key is to whip as much air a possible into the eggs and sugar and…
Plaited Pesto Bread
Looking for the perfect bread to serve with soup or salad ? Or make this plaited white loaf to serve at barbecues, picnics and at family gatherings. It’s most definitely a crowd pleaser. You can vary the pesto ingredients to suit your taste and what’s in your fridge and larder. * Best eaten on the…
The Ultimate Lemon Drizzle Cake
When I’m in need of a little comfort, this is my go to cake. Light, zingy and citrusy, perfect with a cup of tea and a good book. If you fancy, add a few berries for extra texture and fruitiness. Raspberries work incredibly well, straight from the freezer, as does blueberries and blackberries. The key…
Blackberry & Orange Financiers
I take great pleasure in stopping, normally mid-morning, for a break. And by that I don’t mean standing with a coffee checking my phone. I actually stop and move elsewhere, if only for a short time. I like to sip a coffee and occasionally eat something small and sweet, my fika time. Financiers are just…
Blood Orange & Almond Cake
Astonishing that these brightly coloured fruit are at their best during the bleakest of months. If you haven’t had the pleasure of tasting these little gems, I highly recommend you do. With a tart-sweet flavour and ruby-red juice they are wonderful to cook with too. There are three main varieties, Tarocco, Moro and Sanguinello, which…
