I am a huge fan of baking recipes using oil instead of butter; not only are they much more economical, cakes made with oil don’t require any hanging around while you wait for the butter to soften, nor is there any of that “trying to find the whisk for your food processer” business so you can cream it together with the sugar. This is my go-to recipe for a quick and easy Victoria sponge, but it can be customised in lots of ways; add a little melted espresso powder for a coffee cake, or a few drops of almond essence for a Danish flavour. Ingredients 4 eggs 300g sugar 240g self raising flour 240m ..read more

While I am delighted the weather is getting warmer, I do miss the pleasure of sinking into a bath full of essential oils. Our shower steamers are the answer… lots of gorgeous fragrance without sacrificing a tank of hot water! The wonderful thing about a home-made steamer is that you can inhale all those fabulous soothing scents and tailor them to your own requirements; I love a mixture of lavender, frankincense and bergamot at bed-time to aid relaxation and sleep. Sweet orange is fabulous to perk you up if you’re a morning shower person, while a 50/50 mixture of eucalyptus and peppermint makes ..read more

Edible flowers add a pretty burst of colour to any bake. Spring flowers may only bloom for a few weeks before the season moves on, so this is a super way to preserve them for use for summer cakes, iced biscuits and celebration puddings. Once thoroughly dried out they should last for up to six months if stored in an airtight tin. Many spring blooms from your garden are suitable for crystallising; all primulas and primroses are edible, as are violets, mint leaves, forget me not flowers and borage (and rose petals later in the summer). Pick the flowers on a dry sunny morning and leave them somewh ..read more

I’ve been playing around for a few years now, trying to find the ultimate chocolate chip cookie recipe, and this is the one my son requests the most often. While most recipes call for melted butter, mine uses oil; not only does this mean less washing up but it is invariably more economical! The mixture may seem a little greasier than you are used to, but once baked you will be hard-pressed to tell the difference. The other difference is that while you can get away with chilling the dough for just a couple of hours, it is infinitely better to leave it in the fridge overnight; this ensures that ..read more

We are blessed to have a wonderful old cherry tree in the garden. Every year as its rosy tinted petals froth forth in Spring, I think how wonderful it would be to bring in a few bloom-laden twigs to cheer up the house. Within hours I am resentfully hoovering up all the petals as they immediately drop off and are tramped into every room, then throwing the twigs out of the back door in a minor grump. Here then is the answer; pretty little flowers that will add some glorious colour to your home without ending up stuck to your socks. The cherry blossoms are made from tissue paper hoarded from my o ..read more

Don’t be fooled by the name, Danish “Dirty Eggs” are delicious! While chocolate bunnies and egg hunts might be familiar Easter traditions, Denmark boasts a dish called “Skidne Æg,” which literally translates to “dirty eggs.” Despite the unappetizing name, Skidne Æg are actually hard-boiled eggs served in a delicious mustard sauce; perfect for a lazy breakfast over the long weekend! A Tradition Steeped in Spring Cleaning Traditionally, Skidne Æg were enjoyed on “Skidenlørdag” (Dirty Saturday), the Saturday before Easter. This day marked the beginning of spring cleaning, a time to banish the win ..read more

Damp, fragrant and dense, this is my version of that Scandinavian supermarket staple, the Danish lemon half-moon cake. Popular in Denmark as an emergency purchase when friends are visiting (and a constant presence in my mum’s kitchen since I was little), it can usually be found on the shelves of most petrol stations. Legend has it that just as New York’s finest love their doughnuts, the Danish police force adore their citronmåne! Here the addition of ground almonds to the Scandi recipe adds a lovely texture, while the zesty icing will perk up any coffee gathering; pop the marzipan in the fridg ..read more

While Easter is obviously a religious festival in many places, Scandinavia throws a springtime celebration with a focus on fun, family, and embracing the new season. Here’s a peek into some unique Danish and wider Scandinavian Easter traditions that might inspire your own festivities! Gækkebreve: The art of the anonymous Easter letter In Denmark, children take part in a lovely tradition called Gækkebreve. These are intricately cut paper letters (rather like a paper snowflake) with a riddle or rhyme on the back, often accompanied with a snowdrop or little flower. The riddle often says “gæk gæk ..read more

Our new kitchen hero just arrived, in the form of  the Danish dough whisk (also sometimes called a brodpisker, which translates to “bread whipper” in Danish)! Here’s why this oddly-shaped tool will become your new best friend in the kitchen: Conquering Dough: Unlike its balloon whisk cousin, the Danish dough whisk isn’t afraid of a little challenge. Its design, with thick, looped wires, tackles even the toughest bread doughs with ease. It efficiently incorporates dry and wet ingredients without overworking the gluten, leading to lighter and airier loaves. Beyond Bread: While it ..read more

I have a penchant for both hot beverages and travel mugs, and can’t even start my car engine unless there is a nice cup of tea in the dashboard mug holder. However from time to time I do end up buying the odd takeaway coffee, so who would guess that these little dinky Easter baskets are made from the paper cups that subsequently end up on the floor of my car? Whether hidden in the garden by the Easter bunny or used as table settings for your special lunch, they look adorable filled with moss and tiny treats. Materials Paper takeaway cup Scissors Craft knife Hot glue gun and glue Moss and eggs ..read more