Dinner Party inspo

Dinner party inspo

It’s all in the small details, they say.. and this is so true when it comes to throwing a succesful dinner party. It all starts with the ambiance when you step into the house, the relaxed feeling should flow through out. The mood is set by the colour palette, the flowers arrangements, candles and background music and the way you present each dish. As most of you know, I prefer using harmonic soft colours, linen, washout-out pales to keep the look fresh and bright. I think of the menu well in advance, seeking inspo via pinterest to help my creative mind flow. It is key to garnish each dish, it should look as good as it tastes. Herbs, black pepper and tiny sprouts/baby leaves are something I use fairly often as they always add a little freshness and visual appeal to the dish. Never skip flowers or candles, they are everything. I couldn’t be happier with this bouquet, love the unique shapes and mixture of greens and pale blushes. I love to add different styles of vases (shorter and taller) for the blooms on the table, serve water from a crystal vase and sprinkle candles here and there. I love to use glass, crystal, brass and terracotta as I think the mixture makes it interesting. The end result is still modern and not too full despite all the elements involved because they all flow together nicely. Aim for perfection and don’t cut corners, that’s the way to do it! But if mistakes happen along the way, so be it.. who cares, it’s part of the charm!


Here we have cream of zucchini basil soup with toasted almonds and sprouts & of course Bella watching us ladies in the kitchen!I didn’t film the main course of the duck, as the lighting was too dark at that point.

Zucchini basil Soup

  • 1 1/2 green zucchini’s (roughly chopped)
  • 4-5 garlic cloves (chopped)
  • 1 large shallot (chopped)
  • 1 cup cream
  • 2 cups chicken stock
  • 100g soft cheese (we have this strong cream/processed cheese Koskenlaskijuusto in Finland that I used)
  • salt/pepper
  • 1 cup basil leaves

garnish: toasted almonds, baby sprouts

Sauté the zucchini, garlic and onion in a pot with butter in it. Stir gently letting it cook for about 10 minutes. Then add enough the chicken stock, salt pepper, basil leaves and let it simmer for another 7ish minutes. Then remove from heat and with a handheld blender, blitz the soup into a velvety texture. Place back onto low heat, add the cream, cheese chuck and let it cook for about 10 minutes. Check for flavour incase it needs for salt.

Meanwhile, toast the almonds and when the soup is ready to serve, add sprouts, almonds and black pepper on top.

It’s always great to start the evening off with an amuse bouche, a little small mouthful to start the palette accompanied with a welcome drink. As chanterelle mushrooms are in season now, I picked these mushrooms a few days before the dinner party.


  • chanterelle mushrooms (roughly chopped)
  • 1 shallot finely shopped
  • 2 gloves garlic grated
  • salt/black pepper/parsley
  • 1 tablespoon creme fraiche
  • 1 teaspoon honey dijon

Saute the garlic, onion and mushrooms in a dollop of butter for about 5-7 minutes. Add a pinch of salt, pepper, honey dijon and the creme fraiche and stir for another 5 minutes. Each portion is served on a spoon that is garnished with parsley and more black pepper.

Blush cocktail

grapefruit Ginger Blend

  • Chunk of fresh ginger (about 2cm x 2cm)
  • 1 lemon (skin removed)
  • 1 grapefruit (skin removed)
  • 1 tablespoon icing sugar

Cocktail ingredients

  • vodka
  • sparkling soda
  • mint leaves
  • salt fo rim

Blend into a smooth liquid and sieve all the fruit meat away. Salt the edges of each glass. To make the cocktail, add a bit of vodka on the bottom, then some grapefruit ginger blend and top it off with sparkly soda water. Garnish with mint leaves.

Find recipes for the salmon tartar & lemon curd pavlova





Dinner Party Mode

Dinner party coming up in a few hours time…

The weekend is here and today I’m going to have a ladies dinner party followed up by a night away of dancing! I’ve picked up some beautiful flowers from my favourite boutique, I love the delicate bouquet and the soft blend of harmonic colours. My early morning started with some avocado toast in bed with lemon tea and since then I’ve been cooking away the entire day. I’ve set the mood in the house, all I need to go is light up the candles and put a little music on. I’ve planning on serving a 4 course dinner including a little amuse bouche to start off the evening. For dessert I’ve made a lemon curd pavlova that turned out great, I will be sharing the recipe later! Now its time to start getting ready, take the dog out and enjoy the beautiful evening! Have a great weekend!

Nordic Christmas Table Decor

On Friday Mr. N and I had a dinner party and I managed to snap a few pictures before it became all dark in the kitchen. I just love to mix old and new elements into a Christmas table decor, lots of candle light of different heights and harmonies light textures. My favourite tones are light grey, white and a light oat. The table has a definite Scandinavian feeling to it, the simplistic setting that is clean and minimalistic despite all the decor. I love the hyacinths in different pots of tin, glass or terracotta and a touch of Mediterranean from the thyme. I’ve thrown in a blanket and lamb fur on some of the chairs that make it a touch more cozier and great for long slow nights around good food. This style of table setting would work wonderfully on Christmas eve, so hopefully it has given you some inspiration! Today we are off to chop a Christmas tree with all our family members… have a great sunday!




Ladies who brunch

brunch1 (1 of 1)

I love hosting a brunch or dinner, the idea of creating an experience that begins from setting the table, arranging flowers and making sure the menu flows. It is all in the preparations and little details that makes for a smooth relaxing setting, it gives me great pleasure to see others enjoying something I’ve done. The ideology of creating something beautiful has an effect on the entire feeling, atmosphere and the taste of the food too. Here’s a little flash back from a ladies brunch that I had a couple of weeks ago and a great spring soup recipe from fresh peas…

Spring Pea Soup

  • 3 large garlic cloves
  • 2 shallots
  • 500g fresh peas
  • cream (about 2 cups)
  • About 1 cup chicken stock
  • 1 cup parmesan
  • 1 cup basil
  • Water
  • 1 teaspoon sugar (optional)

Serve with fresh basil, ground black pepper, parsley and rosemary sweet potato chips


In a medium heat saucepan with a dollop of butter add the chopped garlic and shallots. Stir until they begin to sweat. Add in the fresh peas (if they are not sweet enough, add a teaspoon of sugar at this point), ground black pepper and a pinch of salt. Stir around for about 5 minutes and add about a cup of chicken stock. Let it gently simmer under the lid for about 7 minutes. Add a cup of cream, basil and parmesan. Let it cook for about 10 minutes more and then blend into a smooth soup in a food processor. Place back onto stove and add in the rest of the cream along with more water if you wish to alter the consistency.

Sweet potato chips: Preheat oven to 150 degrees celsius. Slice the sweet potatoes into thin slices. Pat dry with kitchen paper. Place them on a baking tray and add a pinch of salt and rosemary. Place into the over for about 20-30 min until crispy. Leave to cool to the side. This can also be done the day before, which is great as it takes away from the workload.