Foodblog with seasonal recipes

In our hectic daily lives, caught up in appointments, to-do lists and quick meals, we often lose sight of what eating should really be: a moment to savour.
This foodblog with seasonal recipes is an invitation to consciously make time for cooking again – using fresh ingredients and taking pleasure in preparing your own meals. Because when you cook for yourself, you rediscover the value of good food and create space for genuine flavour, mindful enjoyment and shared moments around the table.

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Plum crumble muffins with pecans

There’s that brief moment in the year when summer isn’t quite over yet, but autumn is already making its presence felt very quietly. The days may still be warm, but in the evening the air suddenly turns cooler. The light changes slightly, becoming warmer, and the sun sits lower in the sky; and after weeks of preferring to avoid the oven, it suddenly feels incredibly tempting to bake something again. By the time the first plums appear, at the very latest, the time has come. I

Overhead view of jam thumbprint cookies, Hallongrottor, with raspberries and currants on a blue table, with a hand reaching for one.

Swedish Hallongrottor with homemade ‘cookie-jam’

Some recipes simply complement each other perfectly. Just like Hallongrottor and a good raspberry jam. That’s actually why this recipe begins a few months earlier – in the middle of summer, when raspberries and redcurrants are in season. Because every year I make a large batch of my very own ‘cookie-jam’. Not because it’s particularly complicated, but because it ends up in countless biscuits and Christmas treats later on during Advent. The combination of raspberries and redcu

Red Currant and Oat Cookies

The currant season usually begins here at the end of June. That’s when you can find the berries fresh – red, white or black, like clusters of shiny pearls – on display in the supermarket or at local fruit growers. I wasn’t always a big fan of those translucent red pearls which, when crushed on the palate, burst into a tart explosion in the mouth. In my childhood, it felt as though they were a staple ingredient in my morning muesli all summer long. It was always far too tart f

Lemon slices, elderflower blossoms, a glass jar and sugar bowl arranged on pale tiled surface in a fresh, bright still life

Elderflower cordial

For me, picking elderflowers marks the start of early summer every year. They’re best picked on a sunny morning, after a few days without rain. Their honey-sweet scent and creamy-white clusters of flowers draw me, along with buzzing bees and other pollen-gatherers, to them as by magic. I make my way carefully amongst them through the gathering spots I know well, far away from roads, and pluck only as many blossoms as I really need. After all, there must be enough berries left

Glass jar of green wild garlic salt with mandala lid on a wooden box

Wild garlic butter and salt

So here are two more recipes to help you enjoy that wild garlic flavour even outside the wood garlic season. Actually, I wouldn’t really call them ‘recipes’ – they’re more like inspirations and guidelines. They’re incredibly easy to make, both take no time at all, and of course you can adjust the quantities to suit your own taste and create variations using other herbs.

Wild Garlic 'Franzbrötchen'

Now that the first batch of wild garlic has been gathered and hoarded like a hamster for the coming months, we need some ideas on how to use these treasures – so that the pesto isn’t just used as a pasta sauce. Franzbrötchen are a speciality of Hamburg. Usually sweet and filled with a cinnamon mixture, they are reminiscent of a very buttery cinnamon roll. Now here’s a recipe for a savoury pastry version which, thanks to the homemade puff pastry, is naturally a bit more labour

Flat lay of wild garlic leaves, pesto ingredients, oil, cheese, nuts, scissors, and jars of wild garlic buds, capers ingredients on white tiles.

Wildgarlic pesto and wildgarlic capers

Of course, it’s THE quintessential spring plant. As soon as the frosty nights are over, the sun is shining and the birds are chirping merrily, I look out for the first clumps of wild garlic in the woods. There are countless recipe possibilities, yet the first thing I always make is a pesto, which can then be served with homemade tagliatelle, with baked potatoes and quark, on slices of baguette topped with tomatoes and mozzarella briefly grilled, or simply on fresh bread with

Easter eggs, naturally dyed

Whether we’re celebrating Easter with the whole family, enjoying a lavish Easter brunch with friends, or simply having a leisurely Easter breakfast, dyed eggs are definitely a must for me. Over the years, I’ve gone from brightly coloured Easter eggs spanning the entire rainbow spectrum, through to more unusual dyeing techniques, and back again to single-coloured and more naturally dyed eggs in the Easter basket. This time, I experimented with red cabbage and elderberry juice

Baked Västerbottensost pie, served with a side of lamb’s lettuce and small bowls of trout roe, salad dressing and dill sour cream

Västerbottensost-Paj

I brought this ‘cheese quiche’ back with me from one of my travels in Sweden. The cheese that gives it its name is produced in northern Sweden, more precisely in the province of Västerbotten between the Gulf of Bothnia and the mountains of Norway. Trappstegsforsen at the famous Vildmarksvägen in Sweden This area is wonderfully wild and remote, characterised by extensive forests, archipelagos along the coast, enchanted lakes and thundering waterfalls inland, and then the magic