Edible Christmas Tree

Everyone loves a Christmas film don’t they?

But what I really look forward to is the Christmas cooking programmes. I’ve watched them all; Delia, Nigella, Jamie and Gordon – and I love them all. This year I’ve been watching Mary Berry’s Christmas Party; it’s brilliant.

And who knew there was so many ways to prepare roast potatoes?!

Anyway. Something that Nigella said in one of her Christmas specials (whilst preparing six individual poussins. As you do.), was about having people over at Christmas. She was reminiscing about her mother getting hysterical about mass catering.

“I don’t want to make myself miserable trying to keep everyone else happy. Food has to be really great to eat. But above easy on me.”

I’m with you there Nigella. We’re having people over at Christmas and I want to make tasty, yet easy to make food.

I saw an edible Christmas Tree recipe online recently and had to try it. (Honestly, any recipe with the words puff pastry, chocolate and cinnamon in it and I’m all over it).

This. Is. A. Winner.

I don’t know if I can call it a recipe, I mean it’s so easy to make! Give it a go and let me know what you think.

Here’s the recipe:

You’ll need:

2 x sheets of puff pastry

Chocolate spread

Cinnamon

Caster Sugar

100g good quality dark chocolate

1 beaten egg (for the eggwash)

Sharp knife of pizza slicer

1. Put your puff pastry on an oven tray and using your sharp knife of pizza slice cut out a Christmas Tree.

2. Lift off one of the sheets of puff pastry and put it to one side.

3. Take your chocolate spread and dollop the spread over the sheet on the oven tray. Spread it out evenly.

4. Lay the other sheet over the other and brush with egg-wash.

5. Sprinkle a good amount (about a tablespoon) of the cinnamon sugar on top.

6. Pop it into your oven for about 18 minutes.

7. Once your Christmas tree is in the oven take out your chopped chocolate. You can either heat in the microwave or over a pot of boiling water on the stove. Just make sure you don’t burn the chocolate.

8. Once out and cooled a little bit sprinkle some icing sugar on top.

9. Serve straight away

Enjoy.❤️

Love, Jess

Sticky Toffee Pudding + Chocolate Fudge Cake (or Kladdkaka)

As you know, I like my coffee.

Sweden is in the top 10 coffee consumers in the world. We like coffee in Sweden.

I mean, we reaaaaaally like coffee.

On a work trip to Stockholm a few years back my English colleague Clara didn’t slept at all that week due to the copious coffee consumptions.

But we not only drink coffee. You also eat buns, biscuits, patisseries, and cookies alongside it.

And you chat. You hang out in your favourite cafe for hours.

This is called FIKA and is part of the Swedish DNA.

More than often than not you’ll find Kladdkaka (Sticky Chocolate Cake) on the fika menu. It’s a firm favourite amongst Swedes and it’s easy to see why.

I added some Swenglish flavour and added dates to the recipe. The result was beautiful! Similar to a Sticky Toffee Pudding, but in Fudgy Chocolate Cake form. YUM.

Here is the recipe:

• 60g plain flour

• 2 tablespoons cocoa powder

• 1 pinch salt

• 2 eggs

• 275g caster sugar

• 1 tablespoon vanilla extract

• 110g butter, melted

• 3 medium sized dates, cut into fine chunks

1. Turn the oven on 175°.

2. Melt the butter in a pan. Remove from the heat once melted.

3. Sift together the flour, cocoa powder, and salt; and set aside.

4. Stir in sugar, eggs and vanilla into the pan with the butter.

5. Now stir in your dry ingredients. Mix well.

6. Finally add your chopped dates. Stir the mixture.

7. Pour the batter into a well greased pan and put into the middle of the oven for about 15 minutes.

8. The cake will end up quite flat, with a hard surface and gooey centre. (Yay)

9. Let the cake cool on a metal rack.

10. Serve with some whipped cream or ice cream and fresh fruit.

Enjoy ❤️

Love, Jess

Easy Peasy S’mores

“First I drink the coffee, then I do the things.”

Sums me up pretty accurately.

It can’t be any kind of coffee though. I’m quite particular. It has to be strong, with a healthy helping of frothy milk in a nice mug or cup. Yes, slightly OCD perhaps but there we are. I am a mum of three, I don’t have lots of luxuries left in this world.

But I also really like to experiment with coffee beans. I like to mix in some hazelnut coffee with my normal coffee beans. In time for Halloween and thanksgiving it’s Pumpkin spice.

Not the syrup mind you – it has to be the actual bean. I find the syrup too sickly for my liking.

My absolute favourite is an Amaretto Flavoured coffee from the Little Coffee Box Co. Just like dunking a gorgeous biscotti in your coffee!

Recently I discovered S’mores Coffee and it’s amazing. It tastes just like you’d expect it to. I can imagine sitting by the campfire with a cup of coffee slowing devouring some scrummy S’mores at the same time.

Speaking of S’mores. I found a really easy peasy recipe online I’d like to share with you.

Most S’mores recipes call out for Graham crackers. Unfortunately we don’t have them in England and so I was thrilled when I discovered this recipe which uses McVities Milk Chocolate Biscuits.

This recipe is so simple. Honestly, It’ll only take a few minutes to prep, cook and eat.

You’ll need:

⁃ Milk Chocolate Digestives

⁃ Marshmallows

⁃ Skewers or thin sticks

• Place the biscuit on a plate, chocolate-side up. This will be the base of your S’more.

• Set the top biscuit close by.

• Prep your bamboo sticks by soaking them in water

• Thread your marshmallows on the bamboo skewer

• Toast your marshmallows over an open flame until they’re hot and soft in the middle. If they catch on fire, just blow them out and continue toasting until browned. They’ll be even nicer!!

• Slide the toasted marshmallows onto the biscuit (chocolate side) and sandwich the top cookie on top.

• Press down slightly until the marshmallow oozes out the sides a little… Heaven.

Enjoy ❤️

Love, Jess

How to make Spooky Halloween Brownies

Being a Swenglish family we have the luxury to mix, amend, borrow and sometimes create a lot of our holidays. We can chose the things we like and make them into our own family tradition. 

For example, we celebrate traditional

Swedish holidays like Lucia and Midsummer, we have a Crayfish party in August, and an annual Eurovision party in May. 

We have a little mini Swedish Christmas on the 24th of December with the Christmas ham and Jansson’s but our Christmas is on the 25th.  

We celebrate Bonfire night, “Mys” on a Friday and generally have a roast every Sunday. 

We join the hordes of other revellers in park on a Bank holiday. (Even if it rains!) 

It made me think though. Other than Easter and a Royal Wedding – what other British holidays are there? 

Anyway. It’s lovely to pick and choose really. The best of both worlds!

We’ve also borrowed from our cousins overseas and have totally embraced Halloween.

The best Halloween I ever experienced was when I lived in Illinois in the nineties, but that’s a story for another day. 

This year we’re in Tenerife, Spain on holiday over Halloween and so it has been a very different experience. 

Believe Hotel Halloween Entertainment Schedule

The hotel we’re staying in have gone full out, with tons of decorations and dress up opportunities and lots of different activities everyday so the kids (and grownups) will get the full Halloween experience! 

Apparently their Casa del Terror is meant to be be really scary…. We’ll send Brooks to trial and review it on Wednesday.  

For me, one of the awesome parts of Halloween is all the fun Halloween theme food you can serve – and eat! 

Before we left England the kids and I made some spooky brownies. They’re super easy to make and so tasty. Kids and grownup alike will love these!  

This is the recipe we used…

You’ll need:

2 bowls 

1 microwave safe bowl

Small pan

20 square tin 

Baking parchment 

Edible eyes (sugar craft) 

4 large eggs

250g unsalted butter

200g good quality cocoa powder

300g caster sugar 

300g flour 

Pinch of salt 

1/2 teaspoon of vanilla extract 

1/2 teaspoon of baking powder 

50g white chocolate and 50g dark  chocolate

Marshmallows (we used the extra big fluffy kind and used about 5) 

  1. Preheat you oven to 175°. We used a 20cm square tin for this. (It depends on the consistency you’re after. If you use a smaller tin your batter will be more gooey, if using a bigger tin, the batter will be crispy). Add some baking parchment to stop it from sticking to the bottom.
  2. Meanwhile, cut up your white and dark chocolate into chunks. You’ll use these later once the brownie isbaked. 
  3. Melt the butter and stir in the cocoa powder. 
  4. In a different bowl mix together eggs and sugar. Once mixed, fold in the dry ingredients adding the flour and baking powder last.  
  5. Tip you batter into the tin and spread out evenly.
  6. Add you white and dark chocolate chunks to the batter.
  7. Put your mixture into the oven and cook for about 20 -25 minutes. 
  8. Let your brownies cool.
  9. Once cooled, put your marshmallow into a microwave safe bowl and melt for about 30 seconds a go. You want it really sticky and gooey.
  10. Take your marshmallow mess and this is the tricky sticky part.
  11. Word of advice: You’ll have to work fast with this one as the mixture will cool and harden quickly. Dip your fingers into the marshmallow mixture and carefully pull strings over the brownie, effectively making a web like patter. Keep adding more and more marshmallow strings. 
  12. Add your edible eyes 
  13. Now it’s ready to be served whole as a cake, or cut into individual squares.


Love Halloween Hate Scary Movies

I love Halloween. 

Jackson trialling his electrifying Halloween costume

I love dressing up for Halloween. Under duress I dress up my children, dog and house. My husband is down with the dressing up but he’s firstly awesome and secondly an actor, so dressing up is second nature. 

My decoration collection has steadily been growing for years. A lot of the supermarkets stock a lot of fabulous Halloween decorations nowadays and I always head to TKMaxx for any fun/extravagant extras. And I ain’t done yet. 

Alfie wearing his Lion outfit

Every year I research different themes and  with the kids we come up with fun ghoulish food and drinks menus. I go full out. 

(Mind you, that is true for most Holidays. I go BIG. But that’s for another day) 

However, as we have small children I try and find themes that are less offensive and scary. 

More Casper, less Pennywise if you will. 

I love Halloween. The autumnal colours, pumpkin soup, dia de los muertos, candy, being creative – not only when it comes to costumes, but also the food. 

I hate Scary Movies. 

I really, really do. 

Watching Poltergeist as a teenager positively traumatised me. I had nightmares for weeks. Heck, even now, if I see the TV flicker the hairs at the back of my neck stand up. 

And don’t even get me started on those twins in the Shining or Linda Blair in The Exorcist.

Even though I dislike them so much, I’ve somehow watched most of the more notorious scary films. 

As an adult though I refuse to watch them. My imagination runs away with me and I can’t sleep.  

A lot of pop-culture references and iconic characters come from horror films. I’m sure you can name a few; Michael Myers, Jason, Norman Bates or (perhaps the scariest of all) Freddy Krueger. 

 Fortuitously, growing up I missed the whole Nightmare on Elm Street franchise and recently I thought it a splendid idea to acquaint myself with it.  You know, to see what all the fuss was about. 

Surely it wouldn’t be scary now, I’m a grown woman, it’s the middle of the day, it’s just a film. 

Wrong. 

Brooks found me on our sofa in the lounge, pop music blasting out from the speakers, all the lights on, no sound on the TV watching Nightmare of Elm Street, hiding behind a big pillow. 

This year we’ll be away in Spain for Halloween so the kids and I decided to have our own spooktastic party early.

We’re making spooky brownies, spooky cupcakes and mummy frankfurters. 

Today we were making hot dog mummies. Such an easy dish to make and the kids love it. Here is the recipe I used: 

Frankfurter Mummy

You’ll need:

  • a packet of hot dogs/Frankfurters (8)
  • puff pastry, either shop bought or make your own 
  • Mustard 
  • Edible Eyes, for decorating once cooked and cooled
  • An egg (for the egg wash) 
  • Ketchup for the (historically inaccurate, yet very tasty) blood
Puff pastry ready to be cut into strips

Preheat your oven to about 180 (160 Fan assisted)

Take your puff pastry out and carefully cut out thin strips.

Now thread the strips around the frankfurters. You don’t have to be too precise, they’re mummies after all.

Once you’ve covered them with pastry, place them on a baking sheet. 

Egg wash your frankfurter mummies.

Place in your oven and bake until the pastry is brown. (About 15 – 20 minutes or so) 

Take your hot dogs out and let them cool. Add little dots of mustard at the top of every frankfurter and add the edible eyes for the finished look. 

Enjoy! 

Frankfurter Mummies

How to make Jansson’s Frestelse

Christmas is less than 10 weeks away.

We’re in Christmas prep mode in our house. (Yeah, no. Mainly me. I am in prep mode. Kids and husband are blissfully unaware)

I’ve bought most of the presents, planned the advent calendar, what decorations to make and use, drinks and food menus and the colour scheme on the tree. 

With age I’ve come to realise that I may just be a teeny tiny bit OCD when it comes to Christmas and especially when it comes to decorating the tree… 

But I digress. 

So you may have noticed that I like food. 

I like discussing food, watching programmes of people like Nigella and Gordon making it, looking at pictures of food, food competition programmes, cooking myself but also eating it. 

For me, food plays a major role in making Christmas magical. 

And for a Swede living in the UK, Swedish Christmas food become extra important. It’s nostalgia, cosy, familiar… it’s Yule. 

I order my Swedish Christmas food from Totally Swedish and the Swedish Shop on Ocado online every year. 

There has to be a Christmas Ham, Julmust (a special soft drink), meatballs, prinskorv (mini sausages), my Swedish Sticky Ribs and Jansson.

Heck. I’d even go so far as to say I’d try making ”Dopp i grytan”, just to feel extra Christmassy. 

(Even though, like Lena in Svensson, Svensson I know that no one would eat from the pot anyway) 

For those of you who haven’t tried it Janssson’s Frestelse is a traditional Swedish Potato Gratin dish. But tastier.

Since I want to avoid any disasters on the actual day, I trial the food in the weeks leading up to on Christmas Eve and Day. (The Swedes celebrate on the 24th – more on that in another post!).

This week I’ve made Janssson’s Frestelse and I’d like to share my recipe with you. 

Janssson’s frestelse is traditionally made of potatoes, onions, *pickled sprats, bread crumbs and cream. 

For my version, I’ve added some shallots as I think it really complements the dish.

You will need: 

  • 1 1/2 kg potatoes – the waxy kind (Maris Piper or King Edward)
  • 2 big yellow onions and 1 shallot onion
  • Proper butter (for frying and to dollop on top of gratin before cooking)”
  • Pinch of cinnamon
  • 1 tin sprats (à 100 g)
  • 4 dl double cream
  • 2 dl milk
  • Plenty of breadcrumbs to cover the dish (about 2 tbls)
  • Sugar (for caramelising the onions) 
  • Deep oven dish, smothered in butter
  • Pot to boil your double cream and milk 
  • Salt and Pepper to taste

Preheat oven to 160˚C. (fan assisted) 

Peel the onions, shallots and potatoes. Slice the onion thinly, chop the shallots very fine and fry them in the butter. Add the sugar to caramelise. Add a pinch of cinnamon.

Cut the potatoes into thin strips

Potato on a board
Sliced potato

Take out your sprats and lay them to one side. Take the juices and put into a bowl. You will mix in the sprat juices with the milk and cream later on. 

Now layer your onions, potatoes and sprat fillets in a deep dish – sort of like you would a lasagne. 

Start and end with a layer of potato. 

Milk and cream summering

Heat your milk and double creme on a gentle heat on your stove. Let it simmer for a minute then take away from the heat. Mix in the sprat juices. 

Pour the liquid over your potato and onion dish. Add the breadcrumbs over the top and add small knobs of butter on top. The butter will bring some extra crunch and tastiness to the dish. 

Bake in the lower part of your oven for about an 1 hour, 1 1/2. 

Janssons Frestelse

The potatoes should be soft, the milky cream should be reduced and the top a lovely light brow colour.

(If you find that your dish is getting too dark then put some foil on top to stop it from burning.)

Sprats

*if you’re not a fish fan, then you can leave this item out, but as the sprats and its juices gives the dish its saltiness you’d have to balance the dish well when seasoning 

Enjoy!

First Birthday Milestone

He’s one. One. A whole year has passed since he join us. 

How is that even possible? He was only a newborn yesterday! 

I remember lying on that hospital bed and they placed the most perfect little boy on my chest. He had black hair and huge, beautiful blue eyes. 

We were both pretty exhausted after a long labour and so we just lay there, so happy and content.

We had achieved a VBAC2 and although elated, pretty shellshocked. 

Alfie’s such a delightful little person and nothing makes him happier than hanging out with his older siblings. Or Buddy the dog. He loves them no end. 

He loves to explore and is such a confident little boy. 

He’s extremely sociable and loves to be around people – especially kids. 

He’s adventurous, and will try and climb any kind of stair, ladder, stool – you name it, he’ll try and conquer it. 

But he’s also extremely affectionate and will give you the best snuggles imaginable. 

The moment he joined our family I became a mother of three. Everything changed from then on. The way we live, travel, eat. I’ve changed. 

But all to the better mind.  I’m more confident and self assured. In a kind of “I’ve got this – bring it on” way. 

It’s reassuring to know and trust what I’m doing. In the same breath, also having the confidence to ask for help and advice when needed. 

It’s going to be hard being the youngest but he has the bests of prospects with such caring and loving siblings. 

Jackson and Maggie were up at 5.30am this morning. They had tidied the front room and decorated the room with birthday presents and balloons. Such super stars. They will always have your back.

So, happy birthday little man. I can’t wait to see what the future holds for you.