Fika Fun

Just when you thought we’d stop copying our Scandi pals, here comes another endorsement for their lovely cosy culture. A few years ago, we became obsessed with Hygge and these days you can’t move for saunas and cold plunge pools. I have now decided to take ‘Fika’ seriously, as a way to distract myself from important things and the concrete winter sky.

‘Fika’ is a Swedish concept that means taking a deliberate break to socialize with a hot drink, typically coffee, and a snack, like a pastry. I light the candles and invite friends and family to join me for a sticky cardamon bun. Part of the joy is making the warm soft dough and then stretching and twizzling it into shapes. The buns make the whole house smell delicious ; better than a host of expensive winter candles.

This is the recipe that I follow from BBC Food with a few tweaks. If you think the dough is too sticky (eg will stick to your kitchen work surface) add more flour. You could use cinnamon instead of cardamon or skip the spiced butter step entirely and spread Nutella between the layers of dough.

Tablecloth and napkins handmade from Rose Gingham Linen (in stock)

Ingredients

• Approx 28 cardamom pods

• 250ml full-fat milk

• 125g unsalted butter,

• 350g strong white bread flour, plus extra for dusting

• 100g golden caster sugar

• 7g sachet fast-action dried yeast

• Pinch of salt

• ¼ tsp ground cinnamon

• 1 free-range egg, beaten with a fork

Method

1. Crack 10 cardamon pods open with a rolling pin or pestle and mortar.

2. Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g butter and swirl until melted. Set aside to cool until lukewarm.

3. Mix the flour, 50g of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods.

4. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth.

5. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight.

6. Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step.

7. Use a fork to mash the remaining 90g butter and cinnamon into the rest of the cardamom sugar.

8. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges.

9. Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm

10. Cut the dough into 8 equal strips, about 15x3.5cm Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands.

11. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays.

12. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5.

13. Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days (shouldn’t be hard)

There are lots of ways to twist your buns. This nice lady on YouTube has enviable technique. Don’t worry too much if they look like the ‘poo emoji’ as they will taste and smell divine.

Sophie x

Late summer picnic

We’ve become very complacent about the weather. It’s been too good for too long and I have started to look at my coats with bewilderment ; Why would I ever need these in lovely balmy Cornwall? Never did I imagine that I would write this post with rain lashing at the window and all the lights on! Someone needs to tell the weather man that Autumn doesn’t begin until the start of the school term. Anyway, having grown up enjoying summer holidays in Wales, I am perfectly used to having picnics in the pouring rain that may or may not have included a packet of ready salted - what a treat.

These little balls of joy would make an excellent addition to any picnic whether in or outdoors. I think we’re all a bit tired of sandwiches by week 600 of the school holidays. So if you have time, give these arancini balls a whirl, they’re easier than you think.

Sophie’s Arancini Balls

Makes approximately x 12

For the rice

1 finely chopped onion

A couple of rashers of chopped bacon (optional)

I cup of Risotto Rice

4 cups of hot stock

Splash of wine or apple cider vinegar

Handful of finely chopped herbs.

Olive and Vegetable Oil

100g grated parmesan

Batter

x1 Egg lightly beaten

x4 Tablespoons Plain Flour

x4 Tablespoons Breadcrumbs

Fillings

Buffalo Mozzarella

Parma Ham.. whatever else you fancy

Method

1. Fry the onion in some oil and salt until very soft. Add the bacon (if using) and cook for a couple more minutes.

2. Add the rice and let it absorb the juices before adding the wine and then boiling stock, a cup at a time.

3. It is important that all the stock is absorbed before you add more.

4. When the rice is cooked through (approx 20 mins) add the cheese and herbs,

5. Spread the rice onto a tray and leave in the fridge to cool completely.

6. Put the beaten egg, flour and breadcrumbs in three separate small dishes.

7. Grab a small handful of the cold rice. and roll it in the palm of your hand, squishing a little of your chosen fillings into the middle. Then proceed to roll it in the egg, flour and breadcrumbs

8. When you have made all the balls leave in the fridge to cool.

9. Add 2 inches of oil to a frying pan ( I used a blend of olive and vegetable) and heat until really hot.

10. Drop each ball carefully into the oil and fry on each side for a couple of minutes.

11. Place each hot oily ball on a couple of layers of kitchen paper to cool.

12. Ta-dah your glorious little carby balls are ready to gobble!

Sending love to everyone, particularly those facing new challenges this week

Sophie x

Tablecloth in Marmalade Linen `(on sale)

For the love of French Toast

Forget Valentines cards, nothing says devotion like a beautifully prepared breakfast. French Toast is the ultimate indulgence, soft pillows of brioche oozing with custard and scattered with berries. You can prepare the eggy mixture and make the fruit compote the night before, so that all you need to do is a bit of sleepy cooking in the morning. French Toast gives maximum gratification for minimum effort. Obviously you can use stale bread but for optimum luxury, try a supermarket bought brioche.

For the compote

• 300g mixed frozen berries

• 2-3 tablespoons Maple Syrup

Combine the ingredients in a saucepan. Cook on a low heat for around 15 minutes (or until the fruit is soft)

For the French Toast

• 2 large eggs

• 120 ml whole milk (or a combination of cream/milk ifmilk)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• x4 thick slices brioche

• 2 tbsp olive oil

Method

1. Whisk together the eggs, milk, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

2. Heat 1 tbsp of the oil in frying pan over a medium heat until hot. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices

3. Dust in icing sugar and pour over the fresh berry compote. It goes without saying that marscapone or greek yoghurt are an ideal accompaniment.

Wishing everyone a love and french toast filled February.

Sophie x

‘There is no sincerer love, than the love of food’

George Bernard Shaw

Tastes better than it looks. Tablecloth in Rose Gingham. Handmade in Cornwall

Paul's Summer Tart

i am very lucky to be married to a semi professional pastry chef. I am also lucky that he works away, otherwise I would look more like a choux bun. Here is his recipe for a summer tart. He prefers to use apricots but you could easily add nectarines or peaches.

Recipe for Paul’s Summer Tart

To make the pastry….

250g flour

125g butter

Pinch salt

Cut the butter into small cubes and place in fridge to ensure they are cold. Blitz the butter, flour and salt until fine breadcrumbs. Add a small amount of cold water to the mix to bring it together. Tip out the dough and combine by hand but do not knead it. Shape into a disc and cover with cling film and rest in the fridge for at least 30mins. Roll out the dough into a circle approx 2-3mm thick. Place into a 25 cm tart case and prick the bottom with a fork. Refrigerate for at least 15 mins. Place foil over the pastry and fill with rice. Blind bake for 20mins at 180*C. Remove the foil and rice and continue baking at 200*C until golden brown.

To make the filling…

200g almond meal

200g softened butter

100g caster sugar

Tablespoon of vanilla extract

Zest of one lemon

2 eggs

3 or 4 apricots

Combine all ingredients until smooth and creamy. Pour into the cooled pastry shell. Halve the apricots and remove the stone, Arrange the fruit in the tart with the filling. Bake at 180*C for 25 to 30 mins (until golden brown).

Serve warm with cream and or ice cream.

Tablecloth and Napkins in Seaside Stripe Linen.