Golden Fields
Spring has finally arrived in the Swedish countryside, and everything seems to come alive again.
The days are getting longer, the fields are turning golden with flowering rapeseed, and there is that wonderful feeling of a new season beginning.
After the long winter, I love spending as much time outdoors as possible. Long walks, little picnics by the sea, fresh flowers and the simple pleasure of enjoying the sunshine.
And, of course, spring always inspires me in the kitchen. Fresh seasonal ingredients, beautiful tarts and something homemade to share around the table.
These are some of my favourite moments from this lovely time of year.
Simple Spring Pleasures
There is something so lovely about packing a basket with homemade food and heading outdoors.
A quiet spot by the sea, a blanket on the ground, good food and the sound of birds singing. Sometimes the simplest moments are the ones I treasure most.
And bringing home a little bunch of wildflowers makes the day even better.
Asparagus Tart – A Taste of Spring
Spring asparagus is one of my favourite seasonal ingredients, and this beautiful savoury tart is a lovely way to enjoy it.
With a buttery pastry crust, tender asparagus, Parmesan and fresh mint, it makes a delicious lunch served with a simple green salad.
This is my adaptation of a recipe by the talented Skye McAlpine, whose beautiful food and recipes have inspired me for years.
Ingredients
For the pastry
320 g wholemeal wheat flour
150 g cold butter, cubed
4–5 tbsp cold water
For the filling
1 small onion, thinly sliced
250 g fresh asparagus
3 eggs
300 ml single cream
200 g Parmesan cheese, grated
A small bunch of fresh mint
Olive oil
Salt and freshly ground black pepper
Method
1. Prepare the pastry
Place the flour in a mixing bowl and rub in the cold butter until the mixture resembles breadcrumbs. Add the cold water gradually until the dough comes together.
Shape into a disc, wrap and refrigerate for at least one hour, or overnight.
2. Blind bake the pastry
Preheat the oven to 190°C.
Roll out the pastry and line a buttered tart tin. Trim the edges, cover with baking parchment and fill with baking beans.
Bake for 15 minutes, remove the parchment and beans, and bake for another 10–15 minutes until golden.
3. Prepare the filling
Gently cook the sliced onion in a little olive oil with a pinch of salt until soft.
Add the asparagus and cook for 6–8 minutes until just tender.
In a separate bowl, whisk together the eggs, cream and grated Parmesan. Season with salt and pepper.
4. Assemble and bake
Arrange the asparagus and onions in the pastry case. Scatter over the fresh mint leaves and pour in the egg mixture.
Bake for 25–30 minutes, until the filling is set and the top is golden.
Allow to cool slightly before serving.
Delicious warm or cold, especially with a fresh green salad.
Green Grass and Happy Horses
I think the horses enjoy the arrival of spring just as much as we do.
After the long winter months, there is nothing quite like watching them graze peacefully on the fresh green grass, enjoying the sunshine and the freedom of being outdoors.
These quiet moments in the countryside are some of the things I love most about farm life.
Plum Pie with Pistachios and Strawberries
I have always loved baking pies and tarts, especially when I can decorate the pastry with little flowers, circles and beautiful patterns.
This one combines juicy plums, strawberries and pistachios in a buttery pastry crust.
I love how the slightly tart fruit balances the sweetness of the pastry. Served with a generous spoonful of whipped cream, it is a lovely treat to share with family and friends.
And making the decorations is half the fun!
For the pastry
200 g cold butter
350 g plain flour
50 g shelled pistachios
60 g caster sugar
A pinch of salt
2 eggs
For the filling
600 g plums
75 g caster sugar
2 tbsp brandy
200 ml chopped strawberries
100 g crunchy biscuits, crushed
For the glaze
1 egg, lightly beaten
1 tbsp caster sugar
Method
1. Prepare the pastry
Finely grind the pistachios in a food processor.
Cut the cold butter into small cubes. Combine the flour, ground pistachios, sugar and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the eggs and gently bring the mixture together into a dough. If necessary, add a little cold water.
Divide the dough into two portions, one slightly larger than the other. Wrap separately and refrigerate for at least one hour.
2. Prepare the pastry case
Preheat the oven to 180°C.
Grease a 22 cm tart tin with a removable base.
Roll out the larger piece of pastry and carefully line the tin, allowing a little pastry to hang over the edges.
Prick the base with a fork and refrigerate while preparing the filling.
3. Make the filling
Halve the plums and remove the stones.
Place them in a saucepan with the sugar and brandy. Cook gently over low to medium heat for 10–15 minutes, until the fruit begins to soften.
Drain off any excess liquid and set aside. The lovely fruit juices can be saved for a refreshing homemade drink.
4. Assemble the pie
Spread the chopped strawberries evenly over the pastry base.
Sprinkle half of the crushed biscuits over the strawberries. Add the softened plums and finish with the remaining biscuits.
Roll out the smaller piece of pastry and cut into strips or decorative shapes.
Arrange them over the filling, creating a lattice or your own beautiful pattern.
Fold the overhanging pastry over the edges and gently press to seal.
5. Bake
Brush the pastry with beaten egg and sprinkle with caster sugar.
Bake for 30–40 minutes, until the pastry is beautifully golden.
Leave to cool for 5–10 minutes before carefully removing from the tin.
Serve warm or at room temperature with a generous spoonful of softly whipped cream.
Enjoy!
Looking back at these photographs, I am reminded of how much I love the changing seasons.
The golden fields, the horses enjoying fresh grass, flowers gathered on a morning walk and something homemade waiting on the kitchen table.
For me, these are the little things that make life in the countryside so special.