A recipe for a delicious rowan jam, sweetened with apples and with a hint of cinnamon, to enjoy with hard cheeses and game or just as a spread on a toast.
I discovered rhubarb only when I moved to Finland. Here it’s a very common ingredient, especially to make a variety of desserts such as tarts, pies and sweet soups. Since it has a slightly bitter aftertaste, it is usually paired with strawberries and together they create a perfect balance for a number of desserts When…
The recipe for a herbal liqueur that smells and tastes like a summer night in a Finnish forest, using spruce tips. The Nordic version of Limoncello.
Summer has finally arrived full on here in Northern Finland and the time of foraging has begun! This time in Nordic Foraging we talk about Spruce Tips and all their traditional uses. Also we share a recipe for a cake that tastes like a Nordic forest in springtime, with spruce syrup to moisten the mint sponge cakes, topped with spruce tip sugar and a lemon zest frosting. Mouthwatering, huh? Grab the recipe in this article!
A non-alcoholic Blueberry Lavender Mocktail that has a Nordic twist to it and that fits right into the Italian concept of aperitivo.
Lavender is probably my favorite flavour. Doesn’t that taste like soap? You might ask. Granted, it can be an overpowering flavour, but if used wisely lavender can give a really interesting twist to many of your desserts. Lavender Pairing There are many ways to pair lavender. In my opinion lavender + blueberry is the best…