Autumnal Pumpkin Pie


‘The end of October calls for an outdoor picnic with some pumpkin pie and piping hot tea.’

Last weekend while doing some wood work in our future plot, I set up a modest little picnic for us. We had some hot tea that beautifully warmed us up and made some pumpkin pie back home. I also made a little wreath from materials nearby. I used some fall hydrangeas, lingonberry/pine branches and some sage colored moss that is found on pine. Finding moss like this on pine indicates that the nature around is very clean and it is often found in the woods of Lapland. I love the color of it, interior wise as well. As I was taking some pictures, a swan and its baby swam in the backdrop making the atmosphere even more beautiful. A lot of leaves have started to fall on the ground and it is interesting to see how this property changes with the transitioning seasons.


Pumpkin Pie Ingredients

Pumpkin puree

  • ½ cups sliced pumpkin
  • 1-2 teaspoon honey or syrup
  • 1 teaspoon cinnamon
  • Pinch of salt


  • 2 eggs
  • 3 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 teaspoon Baking powder
  • 2 tablespoons cranberries


  • Ready-made puff pastry


Preheat oven to 180 degrees Celsius

Slice a piece of pumpkin (around 1 1/2 cups roughly diced pumpkin) into rough pieces and place into a saucepan. Cook over medium sized heat in a bit of butter for about 5 minutes. Add in a couple of tablespoons of water and place the lid on and let it gently steam throughout for about 10 minutes. Once the pumpkin is soft, add in a generous teaspoon of honey, cinnamon and a pinch of salt. Mush it up with a fork until somewhat smooth.

With an electric whisk, beat the eggs and sugar until frothy. Sieve in the flour and baking powder. Fold in with a spatula. Next fold in the pumpkin puree.

Take a cake tin and line the edges with butter. Roll out some puff pastry and mold it on top of the cake tin. This amount of filling is enough for 2 little cake tins. Pour the filling inside the cake tin and press some cranberries into the middle.

Bake in the oven for about 30-40minutes. Allow to cool and garnish with coconut shreds, cranberry and oregano flowers.

Slow Mornings with Berry Toast.

‘slow countryside mornings with tasty berry toast’

We spent the weekend at my brother and sister-in-laws summer cottage a bit before our holiday to Italy and France, when the weather was still delightfully warm. We picked lots of berries from the garden and one slow morning, still in our pj’s we made delicious berry-infused toast with lots of cups of tea and coffee. My nephew was the cutest little helper picking apples and berries into his one little trolley and of course, Bella followed his every move. We went to feed the horses, catched some sun rays and enjoyed the most relaxing weekend. The aesthetics here are on point, we both match each other in style and colour hues, all three of us have really blonde hair blowing in the gentle breeze and the surroundings fit seamlessly together. Even the coffee cups match my floral pj’s. Totally picture-perfect and this could have been a shoot for ‘Country living magazine’! hahah

To make the toast: Toast some rustic loaf adding a generous spread of cream cheese on top. Grate a bit of lemon zest on top. Release some cherry flavour by mushing some juicy cherries on top of the cream cheese breaking its texture. Sprinkle some salty pistachio on top. Top the spread with your favourite berries; such as gooseberry, red/ black current. Lastly add a few mint leaves and eatable flowers on top for the prettiest and tastiest garnish.


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Love all the old apple trees that grow in their garden, autumn is one of the most pretty seasons! The picture on the left is the view coming down the stairs and you see the beauty of the morning light hit all the white surface.

Love my sister in laws summer basket and on the wall they have old sailing pictures from when my brother and I were young.


French-style Pear Tart

‘French style Easter Pear tart’

Currently I’m feeling very inspired by all-things-provence. It must be from the numerous hours of pinterest scrolling through lavender-filled towns or that we just booked tickets there with my hubby or the fact that we watched the movie “good year” yesterday.  Anyways, all things french country are very inspirational to me at the moment, thus this Easter pear treat falls just into that similar category. I had tiny pears leftover in the fridge, so I thought I’d make better use of them for the sake of palm sunday.  This semi-sweet panettone style tart is great over slow mornings or a coffee break if you are craving for an easy treat. It can be decorated to your liking with tiny easter eggs or keep it simple and chic with a gentle sprinkling of icing sugar and a few twigs of herbs. It has a simple syrup vanilla flavour that merges well with the sweetness of the moist pears. This recipe is totally easy to make as it requires no skills and minimal effort, hence, it’s perfect!

Have a wonderful sweet sunday! 

Easter Pear tart (small tart 12cm diameter cake tin)

  • 1 1/2 cups all-purpose flour
  • 1 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1-2 teaspoons golden syrup
  • pinch of salt
  • 3 small pears
  • 1 tablespoon, finely crunched hazelnuts
  • 1 egg
  • 2 teaspoons olive oil ( + brushing olives)
  • butter (for lining parchment paper)

In a large bowl, mix together the flour, nuts and spices. Add in the yogurt, egg, syrup, vanilla, olive oil and mix into a smooth batter. Line your cake tray with parchment paper that is lined with butter. Pour in the batter. Add the full-sized tiny pears into the center. Brush the pears with olive oil. Place into a preheated oven of 170 celsius degrees for about 30-40 minutes until the center of the cake is cooked. Garnish with herbs if you which (such as thyme or mint) or add a sprinkling of icing sugar.

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‘Sunday Spring Home’

My favourite spring mornings are made of sunshine bursting through the window, numerous cups of coffee and healthy smoothie bowls in bed. Our house is scattered with all kinds of blooms giving this sunday a spruce of spring.

Green Smoothie ingredients

  • 1/2 cup  oat milk
  • handful parsley
  • handful mint
  • chunk of ginger
  • 1 cup spinach
  • 1 avocado
  • 1/2 banana
  • tablespoon flax seeds
  • 1 celery stalk

Blend into a creamy mixture and garnish with blueberry, mint, chia and hemp seeds.

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Sunday Beet.

‘If your sunday comes with a pause button and your coffee needs a little date, then this easy beet cake is meant for you!’

Saturdays are for adventures and Sundays are designed for cuddling and recharging your batteries for the upcoming new week. It’s all about creating that cozy feeling and giving time for your soul to catch up with your body. Keep your pajamas on for a little bit longer and make yourself warm cups of tea or cappuccino all day and partake in the simple pleasures. Everyone should incorporate baking into your weekend schedule as it coats the house with a warm atmosphere leaving its sweet aroma drifting behind. This morning I was craving for a healthy treat with my second cappuccino and wanted to make something with beets as I was just pressing juice from them. With a banana bread in mind, I decided to bake something similar but with beets, chia, a bit of cinnamon and honey. I wanted something comforting and semi-sweet but nothing outrageously unhealthy and with that in mind, this little cake was born. A beetroot cake might sound unusual, but the purple delights add great moisture and colour if you’re looking for a healthier cake option. The chia seeds add a sublte texture to the golden middle and the cinammon, vanilla and honey add a comforting blend of spices and flavour. I whipped some matcha cream on top for a little extra goodness, making this quick recipe the perfect loaf cake to whip up to quests when they pop round for a cup of tea!

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Beetroot cake

  1. 2 cups flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon ground cinnamon
  4. pinch of salt
  5. 1 tablespoon runny honey
  6. 2 bananas
  7. 1/2 cup oat milk
  8. 2 eggs
  9. 1 tsp vanilla extract
  10. 1 tablespoon sunflower oil
  11. 3 beetroot raw roughly chopped & peeled

Preheat oven to 180 degrees celsius. Line your baking tray with baking paper. In a blender, add the bananas, oat milk, honey, eggs, roughly chopped beets, oil and vanilla extract and blend into a smooth paste. Transfer into a bowl. Add in the dry ingredients and pour the cake mixture into the cake tin. Place into the oven for about 40 minutes until a skewer comes out clean when inserted into the middle of the cake. Leave to cool for 10 minutes and then remove from the tin and cool on a wire rack.

To  make the sauce on top, whip together some double cream (about 1 cup), icing sugar (1/2 tablespoon) and matcha powder ( 1 teaspoon) for a velvety result. Garnish with sprigs of thyme.


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Crispy Winter Porvoo

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Porvoo in the winter time is a breath of fresh air… The illuminated river is a kaleidoscope of colour depending on the mood of sky.  We arrived during the day when it was incredible sunny below zero degrees and the river was a vibrant blue and as we left when the sun began to set, it was a reflection of a deep pink tone. My friend and I took advantage of the great weather and walked around, indulged in croissants, cake and oversized cafe au lait and searched the next corner for that sunny flare. Dressed in shades of green, a cozy beanie and a printed skirt, Porvoo is a photogenic under the crispy January air.

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Easy Rustic Apple pie

This easy country-style apple pie is a great sunday addition to your slow morning routine. Enjoyed over tea or coffee, this statement cake is not only beautiful but it builds from a sweet taste of oat cookies with pops of melting nougat in the middle. The subtle hints of cardamom and cinnamon dress the tart with an autumn feeling, while the glorious tiny apple crowns it all with its caramelized glaze. Serve the pie with a refreshing vanilla berry ice cream and with a few more sprinkles of cookie crumbs and call it a wonderful relaxing sunday!

Easy Crust Directions

You could purchase a ready-made pie crust if you prefer, but here is a quick recipe that only uses four ingredients:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 4 tbsp cold water
  • 6 tbsp cold butter

Mix together the flour and salt in a medium-sized bowl. Then mush the butter with a fork into the mixture until the mixture starts to look like small crumbs. Lastly mix the ice-cold water into the blend until it becomes a dough. Make a ball out of the dough and roll it out on a lightly floured surface. If its hard to roll it out, let it sit in the fridge for a moment.

Place some parchment paper on the cake tin and gently spread a bit of butter on its surface. Roll the dough so it covers the surface and spreads a bit over the sides for that rustic look.

Apple Pie filling ingredients

  • 1 1/2 cup crushed oat cookies (I used about 10 cookies)
  • 2 eggs (save a bit of the egg yolk to brush the crust)
  • 10- 15 pieces of nougat chocolate (any chocolate bar will do)
  • 250g vanilla quark
  • 2 teaspoons cinnamon
  • 2 teaspoons cardamom
  • 2 tablespoons brown sugar
  • 1oog all-purpose flour
  • 100g sugar
  • oat milk (optional incase the mixture is too dry)

Begin by placing the cookies into a ziplock bag and crush them into smaller crumbs with the help of a rolling-pin. In a large bowl, add the flour, sugar, crushed cookies and spices. Mix in the quark and eggs until it becomes a solid mixture. If the texture looks too dry, add a touch of oat milk. The texture should be a gooey-like texture.

Caramelized Apples Topping

  • dollop of butter (about 1-2 tablespoon)
  • 2 tablespoons brown sugar
  • about 8-10 small seasonal apples
  • pinch of salt
  • 1 teaspoon cinnamon
  • splash of cream (about 1-2 tablespoons)

In a bowl, combine the cinnamon sugar and mix together with the halved apples. Melt the butter in a sauce pan and cook the apples over medium/high heat for about 2 minutes. Add a pinch of salt on the apples and then a splash of cream to round up the flavours and create that toffee-like colour. Remove from heat. Do not over cook them, as they will still go into the oven.

Ready to Make the tart

Take the cake tin that is lined with dough. Pour the filling into the centre and smooth it out to all sides. Press the nougat pieces into the filling into random spots. Then angle the apples next to each other on top of the filling and pour the butter glaze on top. Lastly, brush the sides of the crust with a bit of egg yolk (butter will do also) so it does not burn in the oven. Place into the oven for about 35-45 minutes in 180 celsius degrees so it cooks throughout. Once ready, serve the apple pie with a scoop of your favourite ice cream with a bit of the leftover crushed cookies.






In between sheets ♥

07.40 Sunday

Good morning darlings! Doesn’t everyone crave for Sundays like these? A night well slept, a steaming cup of black tea in between crispy white sheets, a bouquet of candy pink blooms and the excitement that today is not any regular sunday! Today it is time to start vappu (1st of may: huge in finland) celebrations with a get together at our place before heading out with a bunch of amazing friends! I’m not a huge fan of dahlias but for some reason I was drawn to this bouquet instantly, it could because they are cute and small and I love the greenish middle that is often a yellow colour. The shades of pink are just eatable and I could lay in bed smelling them in this oversized silk blouse for a little longer and sip my tea, but now its time to get this day rolling! Now I’m going to make some avo toasts, ginger shots, espresso and give my love a few more kisses as he is home this weekend! Life is all about balance and right here, in this moment I feel at best, a fresh energetic start to a new day! I hope you feel beautiful today because life is good ♥




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Hey Sunday!

This morning I’ve had a long love affair with my bed, I don’t even remember when was the last time I stayed under the covers for so long. As I’m feeling a bit under the weather I’ve been resting more than usual so a little indulging was in order. In true Parisian style, I made myself a strong espresso and glazed these fluffy croissants with honey, toasted almonds with a bit of chocolate, fresh berries and mint leaves. Since I am leaving to Paris in May, this morning was dedicated to gathering pinterest inspo, browsing through tips, soaking in the perfume of roses, and trying on these new suede flats that are meant for strolling the streets of Montmartre. Easter sunday has started in a relaxing atmosphere and soon its time for brunch with some friends, one all the way from London.





Sunday bed bound


Oh Sunday, Is there anything better than a sunday that begins with a crispy avo toast, a frothy coffee, clean sheets, a successful date with my hubby behind us and the sunshine pushing through our window… I don’t think so! I’ve also noticed that the seagulls are slowly making their way back into town and when the screeching begins, it means, spring is well on its way. Wrapped under linen sheets my head hits the soft pillow, I sip on my cappuccino and watch the seagulls from our bedroom window as they sit on the highest peak on rooftops. Lounging in bed with an oversized shirt, blooms and linen sheets is a recipe for the perfect sunday. Our roses are still in their last blooming stages and they called to be brought to bed on a slow morning like this accompanied by avocado toasts topped with parsley, black pepper, goji berries and hemp seeds. Every bite is heavenly and this morning the bed and I have an endless affair. They do say life is better in pajamas?