Babe, It´s Cold Outside
Winter has its own special rhythm. I have always thought of it as a long, slightly melancholic jazz concert. A season that invites us to slow down, spend more time indoors and enjoy the little things in life.
I love the transition from autumn to winter. The beautiful colours slowly disappear, the trees stand bare, and the days become shorter and quieter.
And with the changing seasons, our habits change too.
There is something so comforting about coming inside after a cold winter's day. Lighting candles, preparing a lovely dinner and filling the house with the smell of something delicious cooking in the kitchen.
Slow-cooked meals, wild mushrooms, root vegetables, homemade cakes and perhaps a glass of good red wine. Or simply a cup of hot chocolate with a generous spoonful of whipped cream.
And always, music.
For as long as I can remember, jazz has been part of my life. Especially during the darker months, when the soft voices of Billie Holiday, Ella Fitzgerald, Sarah Vaughan and Nina Simone seem to belong perfectly to the atmosphere.
I also love listening to Chet Baker, Miles Davis, Bill Evans, John Coltrane, Etta James and Monica Zetterlund.
A little jazz, a warm kitchen, candlelight and something wonderful in the oven.
To me, that is one of the loveliest things about winter.
A Little Christmas Baking
One of my favourite things about winter is spending time in the kitchen, especially as Christmas approaches.
I love gathering ingredients, bringing out my old plates and serving dishes, and filling the table with homemade treats. A little greenery from the garden, a few candles and suddenly everything feels festive.
Baking has always been about more than the food itself for me. It is the pleasure of creating something with my hands, trying new recipes and making something lovely to share with family and friends.
This year, I have been making a few old favourites alongside some new discoveries.
Here are some of the sweet treats that have found their way onto our Christmas table.
White Chocolate Tart with Pistachios and Raspberries
A little something sweet for the Christmas table.
I love the combination of creamy white chocolate, crunchy pistachios and the slightly tart flavour of raspberries. It makes a lovely festive treat, and the colours are perfect for Christmas.
This is a simple no-bake tart, beautifully decorated with pistachios and freeze-dried raspberries.
Ingredients
10 oat biscuits (or digestive biscuits)
50 g butter
400 g white chocolate
30 g shelled pistachios, roughly chopped
2–3 tbsp freeze-dried raspberry pieces, plus extra for decoration
Method
1. Prepare the biscuit base
Melt the butter gently and set aside.
Crush the biscuits into fine crumbs and mix with the melted butter.
Line the bottom of a 20 cm round springform tin with baking parchment.
Press the biscuit mixture firmly and evenly into the base of the tin.
2. Prepare the chocolate filling
Break the white chocolate into small pieces and melt gently in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth.
Remove from the heat and gently fold in the chopped pistachios and freeze-dried raspberries, reserving a little of each for decoration.
3. Assemble the tart
Pour the melted chocolate mixture over the biscuit base and spread into an even layer.
Sprinkle the remaining pistachios and raspberries over the top.
Place in the refrigerator until completely set.
4. To serve
Remove from the tin and cut into small slices with a sharp knife.
Perfect with a cup of coffee on a cold winter afternoon.
Music in My Kitchen
Music has always been an important part of my life, and I rarely spend time in the kitchen without something lovely playing in the background.
One artist I return to again and again is Joni Mitchell. Her album Both Sides Now has been a favourite of mine for years.
There is something about her voice, the arrangements and the atmosphere of that album that I never tire of.
Especially when the cooking is finished and the kitchen needs tidying. I put on the music, pour myself another cup of coffee or perhaps a glass of wine, and suddenly even the washing-up becomes a pleasure.
With the right music, I can completely lose track of time.
Chocolate Tart with Cranberries and Raspberries
Rich dark chocolate, buttery pastry and a generous topping of cranberries and raspberries. A lovely combination of sweet and tart flavours, and a rather beautiful dessert for the Christmas table.
I particularly love decorating this tart with sugared cranberries. They look like little frosted jewels, especially when surrounded by fresh greenery and candlelight.
Ingredients
For the pastry
400 g plain flour
200 g cold butter, cubed
170 g icing sugar
4 egg yolks
1 whole egg
A generous pinch of salt
For the chocolate filling
300 ml double cream
2 tsp caster sugar
50 g unsalted butter, softened
200 g dark chocolate (70% cocoa), broken into small pieces
50 ml whole milk
For the topping
200 g raspberries
200 g cranberries
For the sugared cranberries
100 g fresh cranberries
100 g caster sugar, divided
120 ml water
Method
1. Make the pastry
Place the flour in a food processor and pulse briefly.
Add the cold butter and pulse until the mixture resembles coarse sand.
Transfer to a bowl and stir in the icing sugar and salt.
Add the egg yolks and whole egg, bringing everything together into a smooth dough. If the mixture feels too dry, add one or two tablespoons of cold water.
Shape into a ball, wrap and refrigerate for at least 30 minutes.
2. Blind-bake the pastry case
Preheat the oven to 200°C.
Roll out the pastry on a lightly floured surface to approximately the thickness of a pound coin.
Line a tart tin with the pastry and trim the edges. Prick the base with a fork.
Cover with baking parchment and fill with baking beans.
Bake for 15 minutes, then carefully remove the paper and beans.
Return to the oven for another 15 minutes, or until lightly golden.
Leave to cool completely.
3. Prepare the chocolate filling
Place the cream and sugar in a saucepan and bring just to the boil.
Remove from the heat and add the butter and chocolate. Stir gently until everything has melted and the mixture is smooth.
Leave for a couple of minutes, then stir in the milk until the chocolate filling becomes beautifully glossy.
Pour into the cooled pastry case and leave to set at room temperature for approximately two hours.
4. Make the sugared cranberries
Combine 50 g of the sugar with 120 ml water in a saucepan. Warm gently, stirring until the sugar has dissolved.
Remove from the heat and add the 100 g cranberries, stirring to coat them in the syrup.
Lift them out with a slotted spoon and spread on a wire rack. Leave to dry for at least one hour, until slightly sticky.
Roll the cranberries in the remaining 50 g sugar and leave to dry for another hour.
5. Decorate the tart
Arrange the raspberries, fresh cranberries and sugared cranberries over the chocolate filling.
Serve in small slices, perhaps with a little softly whipped cream on the side.
A beautiful dessert for a winter gathering.
Almond Cookies
These little almond cookies are one of those treats that are almost impossible to resist.
They are inspired by the traditional Scandinavian vaniljekranser, but I have replaced some of the wheat flour with ground almonds to give them an even richer, almost marzipan-like flavour.
Simple, buttery and absolutely delicious with a cup of coffee during the Christmas season.
Ingredients
60 g almonds, finely ground
300 g plain flour
A pinch of salt
½ tsp baking soda
1 vanilla pod
150 g sugar
225 g cold butter, cubed
1 egg, lightly beaten
Method
1. Prepare the dough
Preheat the oven to 200°C (conventional oven).
Grind the almonds finely in a food processor or almond grinder.
Combine the ground almonds, flour, salt and baking soda in a large mixing bowl.
Split the vanilla pod lengthways, scrape out the seeds and mix them into the sugar.
Add the vanilla sugar to the flour mixture.
Rub in the cold butter using your fingertips, or use a food processor, until the mixture resembles coarse breadcrumbs.
Add the beaten egg and bring everything together to form a dough.
2. Shape the cookies
Roll the dough into small balls and place them on a baking tray lined with baking parchment.
Gently flatten each ball with a fork to create a decorative pattern.
3. Bake
Bake for approximately 7–8 minutes, or until lightly golden.
Leave to cool on the baking tray for a few minutes before transferring to a wire rack.
Store in an airtight tin.
Perfect for sharing with family and friends, or simply enjoying with a quiet cup of coffee.
Christmas Cake
As-You-Like-It Christmas Cake
This was my very first attempt at making a traditional English Christmas cake, and I must say, it turned out even better than I expected.
Rich, wonderfully moist and full of dried fruit, warm spices and a little dark rum.
One of the loveliest things about a cake like this is that it can be made well in advance of Christmas. Stored properly, it keeps beautifully for weeks, allowing the flavours to develop.
I had every intention of saving some until spring, but I have a feeling it will all be gone by New Year!
Ingredients
1 kg mixed dried fruit (a combination of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped apricots, dates, figs or dried pineapple)
150 ml sherry, brandy, dark rum or brewed tea, plus extra for feeding the cake
Zest and juice of 2 oranges, 2 lemons or 4 clementines
250 g unsalted butter, softened, plus extra for greasing
250 g light soft brown sugar
2 tsp vanilla extract
4 eggs
200 g plain flour
2 tsp mixed spice (I used a combination of cinnamon, cardamom, allspice and nutmeg)
100 g whole or flaked almonds, chopped hazelnuts, walnuts or Brazil nuts (optional)
Method
1. Soak the dried fruit
Place the dried fruit in a large bowl with your chosen alcohol or tea, together with the citrus zest and juice.
Mix well, cover and leave to soak overnight.
I used dark rum for my cake.
2. Prepare the cake tin
Preheat the oven to 160°C (140°C fan).
Butter and double-line a deep 20 cm round or 18 cm square cake tin with baking parchment, allowing the paper to rise approximately 2.5 cm above the edge.
Wrap the outside of the tin with several layers of newspaper, securing them with string to help protect the cake during its long baking time. Keep the paper away from direct heat.
3. Make the cake mixture
Beat the softened butter, brown sugar and vanilla extract together until light and creamy.
Add the eggs one at a time, beating well after each addition.
Fold in the flour and mixed spice, followed by the soaked dried fruit and any remaining soaking liquid.
Add the nuts, if using, and gently stir everything together until evenly combined.
4. Bake the cake
Spoon the mixture into the prepared tin and smooth the surface.
Using the back of a spoon, make a slight hollow in the centre of the mixture.
Bake for 1½ hours.
Reduce the oven temperature to 140°C (120°C fan).
Loosely cover the top of the cake with a double layer of foil or baking parchment and continue baking for another 45–60 minutes, or until a skewer inserted into the centre comes out clean.
5. Cool and store
Allow the cake to cool completely in its tin.
Carefully remove it and wrap in baking parchment.
Store in an airtight cake tin in a cool, dark place.
If properly stored, a traditional fruitcake like this can keep for several months.
6. Feed the cake
Every week or two, gently prick the surface of the cake with a skewer and drizzle over a little more of your chosen alcohol.
This helps keep the cake moist and allows the flavours to develop beautifully.
If using tea instead of alcohol, it is best to enjoy the cake sooner rather than storing it for months.
A Little Christmas Tradition
There is something rather wonderful about baking a cake that gets better with time.
A slice of rich fruitcake, a cup of coffee, a few candles and some lovely music playing in the background.
Sometimes the simplest Christmas traditions are the ones I enjoy the most.
Billie Holiday – A Voice That Stayed With Me
Another album that has followed me through so many years is Lady in Satin by Billie Holiday.
There was a time in my life when I travelled constantly, spending weeks at a time in hotels while performing on stage.
It was an exciting life in many ways, but it could also be surprisingly lonely. After the lights went down and the evening was over, I would often return to a quiet hotel room, far away from home.
Music became my companion.
For years, I fell asleep listening to Billie Holiday through my earphones. There was something comforting about her voice, something beautifully fragile and deeply human.
Even on evenings when I felt lonely, I often woke up with a sense of gratitude for the life I had and the opportunities I had been given.
It is strange how a particular voice or a piece of music can carry so many memories.
Even today, when I listen to Lady in Satin, I am taken straight back to those years.
And perhaps that is one of the most beautiful things about music. It stays with us, quietly becoming part of our own story.
Panforte – An Italian Christmas Treat
A little taste of Italy for the Christmas table.
Panforte is a wonderfully rich and fragrant Christmas confection, filled with toasted nuts, honey, dried fruit, dark chocolate and warming spices.
I love serving it in small pieces alongside a strong cup of coffee. It is one of those treats that tastes even better after resting for a day or two, when all the flavours have had time to come together.
Ingredients
300 g mixed nuts (pistachios, almonds and hazelnuts)
250 g honey
200 ml cane sugar
100 g pitted dates, finely chopped
325 ml plain flour (please verify this quantity against the original recipe)
50 ml cocoa powder
1 tsp ground cardamom
1 tsp ground cinnamon
200 g dark chocolate, finely chopped
Icing sugar, for dusting
Method
1. Prepare the nuts
Preheat the oven to 175°C.
Spread the nuts on a baking tray and toast for approximately 8–10 minutes, until lightly golden and fragrant.
Set aside to cool slightly.
2. Prepare the tin
Line a baking tin, approximately 20 × 25 cm, with baking parchment.
3. Combine the dry ingredients
In a large bowl, mix together the flour, cocoa powder, cardamom and cinnamon.
Add the toasted nuts and finely chopped dates, stirring until evenly combined.
4. Make the honey mixture
Place the honey and cane sugar in a saucepan over medium heat.
Stir gently until the sugar has dissolved, then bring to a gentle boil for a couple of minutes.
Remove from the heat and stir in the chopped dark chocolate until melted and smooth.
5. Bring everything together
Pour the warm honey and chocolate mixture over the dry ingredients.
Working quickly, mix everything together until the nuts and dried fruit are evenly coated. The mixture will be thick and sticky.
6. Bake
Transfer the mixture to the prepared tin.
Using the back of a damp spoon or a piece of baking parchment, press it firmly into an even layer.
Bake at 175°C for approximately 15 minutes. Take care not to overbake, as the panforte should remain slightly chewy.
7. Cool and serve
Allow the panforte to cool completely in the tin.
Remove from the tin and dust generously with icing sugar.
For the best flavour and texture, leave it to rest until the following day before cutting into small squares or slices.
Serve with coffee and enjoy a little taste of Christmas.
Wishing you a peaceful Christmas, filled with good food, beautiful music and time with the people you love.
Until next time,
Vibecke