A Journal
A personal journal that invites readers to design their own journeys through the world - with travel, dress and taste.
My work is shaped by seasonal rhythms, cultural, sensory and historical awareness, and expressions of independence. Language is my first love.
Rhubarb & Rose Compôte
Recipe for a fragrant rhubarb and rosewater compote, to keep in the fridge for livening up smoothies, pancakes or plain cakes. An utterly delightful flavour combo and a taste of The British Isles.
Choc-Chip Cookies
Recipe for choc-chip cookies, using a blend of dark and milk choc chips, and three types of sugar for optimum mix of crunch and chew.
Shortbread
Recipe for plain buttery shortbread, topped with crunchy sugar and sliced into bitesized bars. Tips for achieving that ‘short’ crumbly texture you are aiming for.
Chokoladbiskvier
Recipe for Chokoladbiskvier, or Swedish Chocolate Buttercream Macaroons. Alcohol optional. Ideal for making at any time of the year.
Swedish Kokosrulad (coconut roll cake)
Recipe for Swedish Kokosrulad, a coconut roll cake filled with a custard buttercream.
Swedish Semlor buns
Recipe for Lenten-Easter treat, Swedish Semlor buns. Adapted from a recipe by Estonian patisserie owner, Angeelika Kang.