Friday, January 31, 2014


Who can resist afternoon tea with homemade cranberry scones, whipped cream and jam? 
Not me.

150g butter
600g plain flour
150g sugar
40g baking powder
200g dried cranberries 
190g heavy cream
190g milk
Preheat the oven to 220C.
In a large mixing bowl combine flour with baking powder and 
cut in butter. Mix in sugar and cranberries.

Add milk and cream and stir until just combined. 

Transfer dough to a lightly floured surface and knead few times. Let the dough rest, covered, in fridge for 15 minutes 

Transfer the dough to a lightly floured surface and roll out to 2-3cm thick. Cut the dough into 6*6 cm rectangles.

Reduce the temperature to 200C and bake scones 15-20 minutes until golden brown and well risen.

Eat with clotted cream (whipped cream) and jam. 

Saturday, January 11, 2014


Welcome winter and snow.Yeahhh. 
Spicy pickled pumpkin is a typical delicious winter dish.
That sweet-spicy scent of cinnamon stick, sugar, cloves and ginger makes your tastebuds to explode.

1,5 l water
ca 1 kg peeled, seeded and diced pumpkin
ca 3 cm fresh ginger, finely peeled and chopped
1 vanilla bean, halved
some small chillies
1 cinnamon stick
5-6 cloves
5-6 black peppercornes
150 g sugar 
1 tbsp white wine vinegar

Heat water in a large pot and add ginger, vanilla bean, chillies, cinnamon stick, peppercorns and cloves. 
Bring to a boil and add sugar
Cook another 5 minutes.
Add pumpkin and simmer on medium heat, stirring occasionally until pumpkin is soft. Then add vinegar and cook another minute. 
Place the pumpkin in sterile jar(s). Leave it in fridge one week before eating.