In May 2023 I hosted a workshop in the incredibly beautiful and picturesque Empordá, Spain, together with my friends Yago, Carolina and Olivia. We did some of my favorite activities of all time during this workshop – natural dyeing of silk scarves with textile artist Aurore Pélisson and raku glazing and firing with cermic artist ..read more

I thought I’d share the recipe for this cheese filled focaccia that I made last spring, as it was both fun to make and delicious! You can omit the cheese if you want and just make a ‘regular’ focaccia as well – it’s completely up to you! Some things I find best to decorate with ..read more

I finally made these bows (very last minute) that I’ve been thinking about for over a month! They’re perfect for gift wrapping and decorations, and if you use a gentle glue you can unfold them, save them (flattened, I mean) and re-use them! Scroll down to download the templates for both single and double sided ..read more

A lot of these cloud lamps started popping up on my Pinterest feed a little while ago and I figured they would be perfect for the upcoming season as I’m planning to build a small gingerbread village on this table (if I have the time between workshops!). I wasn’t planning to record anything on how ..read more

I'm so excited to be back in Malmö to make another guide with my favourite spots! Over the last few years, Malmö has become like my home away from home. With each visit, I find new places to explore, making it the perfect time to add some of these to my list of favourites ..read more

LEMON CAKE WITH LEMON ICING Makes one bundt cake, serves 9-12 INGREDIENTS CAKE 270 g (1 3/4 cups + 2 1/2 tbsp.) all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. flaky salt 175 g (1 1/2 stick) softened butter 270 g (1 1/4 cups) granulated sugar 1 tbsp. lemon zest (from approx. 2 lemons) 3 large eggs 200 ml (3/4 cup + 1 1/2 tbsp.) yogurt (2-3 % fat), at room temp. 50 ml (3 1/2 tbsp) fresh lemon juice (of approx. 1-2 lemons) ICING 180 g (1 1/4 cup) powdered sugar Zest from 1 lemon 1 tbsp. heavy cream or milk A pinch of salt INSTRUCTIONS CAKE Preheat oven to 175°C ..read more

I’ve been away from blogging for quite some time now, one of the reasons being that I’ve photographed a book over the past year with My Feldt! This book is packed with delicious jam, cordial and syrup recipes from all the things you can find in nature (think leaves, flowers, berries, fruits, vegetables..). If you’re located in Sweden you can purchase a signed copy of the book here. This is the third book we make together, you can check out the previous books we’ve made here and here ..read more

I have been thinking about this easy rhubarb cake with almond paste for so long, I’m so glad to finally be able to share it with you! This is a recipe I made a few years ago that I never got around to publish here. The original recipe is made with apples and cinnamon but I’m certain it will be delicious with most fruits. I chose to keep this one simple in terms of flavor but you can add any kind of spices you like. Cinnamon, cardamom or ginger would all be delicious choices! If you want to make a pretty pattern on top, I highly suggest placing the slices in a pattern in the bottom of the pan ..read more

Have you ever tried dyeing eggs with natural ingredients? All you need is water, vinegar, salt, spices, tea, coffee, berries, vegetables or onion skins(!). This works best with white eggs, with both raw and cooked eggs – just make sure there are no cracks in the shells so the color and flavor doesn’t seep in. For the spices, I didn’t really measure but I probably used about 2 tsp of blueberry powder, turmeric and matcha per cup of water. I simply added hot water to the spices in a jar, a splash of vinegar and a pinch of salt, let it cool and then I put the eggs in. The cabbage and onion ski ..read more

Here we are again, the last day of the year! I had both time and energy to prepare a blogpost this year. Normally, I’m so focused on Christmas that after that, I’m just beat and can’t bring myself to even think about New Year’s Eve, let alone dessert. I wanted to make a light, fresh and easy dessert, and I had looots of leftover lemons after Christmas. The best thing about this mousse, except that it’s delicious of course, is that it only requires four ingredients and is super easy to make! I prefer mousse without egg yolks because I think yolks add too much flavor (a flavor I personally don ..read more