Here we are the 1st December – and so the Festive season begins. Baking is one of my favourite activities at this time of year, I love the ritual of creating Christmas treats for family and friends. This is a Swedish classic; an enriched sweetened bread referred to as saffranslängd. Now the translation isn’t pretty:…
baking
Berry & Lemon Custard Tart
Autumn is almost upon us, August brings a softer golden light and a slight chill to the evening air. I seized every opportunity I could this last week to forage for blackberries as they are so incredibly sweet this year. This dessert was inspired by my love of lemon tart. I adore the citrusy, creamy,…
Courgette, Pistachio & Lime Cake
Some years ago I supplied cakes to a lovely local coffee shop in Marlow. Without doubt this along with my carrot cake were their best sellers. Made with sunflower oil it seems to keep for several days in the fridge without deteriorating, if you can resist! You can also make a dairy free version by…
Danish Stenalder Brød (Seed & Nut Loaf)
Delicious, nutritious and filling, this ‘bread’ is so delectable you’ll want to bake it weekly. I’ve honestly made four loaves this month so far for a variety of friends and functions. A healthy snack eaten on its own or add a little cheese or smashed avocado and you have a scrumptious lunch. I say ‘bread’…
Christmas Saffron Wreath with Cranberries and Orange
The countdown is on! Only 17 days left to go, sorry don’t want to stress you out but what will you be baking this Christmas? Maybe you don’t fancy making mince pies this year and want to try something a little different. I want to share this with you in case you’re looking for any…
Lussekatter – Lucia Saffron Buns
Lussekatter (Lucia saffron buns) are traditionally eaten on the day of Lucia, served with either coffee or glögg are delicacies unique to this festival. Each bun is shaped into an S-shape, which is supposed to resemble a cat’s tail. Nobody knows for sure the origins of the shape and the connection with Saint Lucia, but…
Moorish Swedish Crispbread (Knäckebröd)
Oh I love this cold weather hardy grain, it’s super tasty, high in fibre and sustaining. You’ll find it’s the dominant ingredient in most crispbreads across the Nordic region and not forgetting the large array of dark rye bread too. You can’t go far in the Nordic region without seeing rye flatbreads. Their origins lie in Sweden…
