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…
A family heirloom, the traditional way of making pizza dough of my family, perfected over the years is now available on The Adagio Blog along with everything you need to know in order to make a perfectly Italian, bubbly and crunchy pizza dough.
About a year ago we hosted a little cocktail party at our house with few friends, and upon invitation one of them said that he wasn’t drinking at the time and asked whether we would be serving any non-alcoholic options. Now I always had reserved some coke or club soda for those who don’t feel…
Weight measurement or Volume measurement? Which one is better? Does 1 ml of water weight 1 gram? What’s the difference between fl oz and oz?
How to scale a recipe? Discover the answer to all those questions in the Cooking Measurements Guide with Measurement Conversion Chart for baking!