January Blues

There is something rather comforting about returning to everyday routines after the excitement of Christmas. But I must admit, January has never been my favourite month.

December may be just as dark, but at least it comes with twinkling lights, Christmas preparations, wonderful food and the anticipation of something special.

And then suddenly, it is all over.

The Christmas decorations come down, the fireworks fade away, and we are left with long nights, short days and the familiar routines of everyday life.

For me, it is the lack of daylight that is hardest. Some mornings, when the alarm goes off, it feels as though it is still the middle of the night.

January really is the hangover of the year.

And the best thing I can say about January? At least it isn't February!

But there are ways to make these dark winter days a little more enjoyable. Long walks when the weather allows, candles in every corner, something delicious simmering on the stove and the pleasure of spending time at home.

So, while we wait for the light to return, I thought I would share a few favourite recipes to bring a little warmth and comfort to these cold January days.

Our First Winter in Sweden

This photograph takes me back to our very first winter on the farm in Sweden, before we had built all the fences and gates.

Everything looked a little different then. Wilder, quieter and perhaps a little lonely, but beautiful in its own way.

I remember this particular morning. The temperature had dropped to minus five degrees during the night, leaving the trees and fields covered in the most delicate frost.

These are the January mornings I love.

When the landscape turns almost completely white, the light feels softer and suddenly even the shortest winter day seems a little brighter.

Unfortunately, we don't get nearly enough of them.

«Feeling a little blue in january is normal»

To light a candle is to cast a shadow

Ursula K. Le Guin

It Happens to Be Freezing

January in Scandinavia can be rather unforgiving.

In December, the cold somehow feels more bearable. We have Christmas lights, festive dinners, good wine and every excuse to stay indoors with the heating turned up.

But January is another story.

The decorations are gone, the days are still painfully short, and the cold seems to find its way into every corner.

Some days the landscape is grey, damp and rather miserable. On others, a little frost or fresh snow transforms everything into something almost magical.

I much prefer the latter.

Until spring decides to make an appearance, there is only one sensible thing to do: wrap up warmly, light a few candles and make something delicious.

A bowl of homemade soup is a very good place to start.

Garlic Soup

There is something deeply comforting about a bowl of homemade soup on a cold winter's day.

This beautiful garlic soup is inspired by a recipe from Mimi Thorisson's Manger. It is wonderfully simple, full of flavour and surprisingly delicate despite the generous amount of garlic.

Served with a slice of toasted country bread, it is just the kind of food I crave in January.

Adapted from Manger by Mimi Thorisson.

Serves 4

Ingredients

• 2 tbsp duck fat or extra virgin olive oil

• 1 onion, finely diced

• 1 whole head of garlic, cloves peeled and thinly sliced

• 2 additional garlic cloves, thinly sliced

• 1 tbsp plain flour

• 1.2 litres chicken stock

• Fine sea salt and freshly ground black pepper

• A few sprigs of fresh thyme

• 1 tbsp extra virgin olive oil, plus a little extra for serving

• 2 large eggs, separated

• 1 tbsp sherry vinegar

Method

1. Prepare the soup

Heat the duck fat or olive oil in a large saucepan over medium heat.

Add the onion and cook gently for approximately 2 minutes, until softened.

Add the sliced garlic from the whole head and cook for another 2 minutes, taking care not to let it brown.

Stir in the flour, then gradually pour in the chicken stock.

Season with salt and pepper, add the thyme sprigs and bring to a gentle boil.

Reduce the heat, cover and simmer for approximately 20 minutes.

2. Prepare the crispy garlic

While the soup is simmering, heat the tablespoon of olive oil in a small frying pan.

Add the remaining two sliced garlic cloves and fry gently until golden and slightly crisp, approximately 3 minutes.

Remove with a slotted spoon and drain on kitchen paper.

3. Blend the soup

Remove the thyme sprigs.

Carefully blend the soup until smooth, either in batches in a blender or using a hand blender.

Return the soup to the saucepan and warm gently.

4. Add the eggs

Lightly beat the egg whites in a small bowl.

Slowly drizzle them into the hot soup while whisking continuously. Fine strands of egg white will form.

Remove the saucepan from the heat.

In a separate bowl, whisk together the egg yolks and sherry vinegar.

Gradually whisk a little of the hot soup into the yolk mixture to temper it.

Then slowly stir the tempered egg yolks back into the soup, keeping the heat low and taking care not to let it boil.

5. Serve

Ladle the soup into warm bowls.

Scatter the crispy garlic over the top and finish with a few drops of good olive oil.

Serve immediately with toasted bread.

A little warmth and comfort for a cold January day.

Rosemary Chicken with Baked Vegetables

There is something wonderfully comforting about a whole chicken roasting in the oven on a cold winter's day.

The combination of fresh rosemary, thyme, garlic and oranges fills the kitchen with the most delicious aroma.

I particularly love how tender and flavourful the chicken becomes, while the buttery juices in the roasting dish make a lovely sauce.

A simple, generous meal to gather around the table and enjoy together.

Ingredients

• 1 whole chicken

• 250 ml chicken stock

• 100 g cold butter, cut into small pieces

• 2 oranges, halved

• 2 garlic cloves, finely chopped

• 100 g butter, melted

• 3 sprigs fresh rosemary

• 3 sprigs fresh thyme

• Sea salt and freshly ground black pepper

Method

1. Prepare the chicken

Preheat the oven to 175°C.

Pour the chicken stock into a roasting dish.

Pat the chicken dry with kitchen paper.

Gently loosen the skin over the breasts and thighs, taking care not to tear it.

Tuck the small pieces of cold butter evenly underneath the skin.

2. Add the herbs and oranges

Place the chicken in the roasting dish.

Squeeze the juice from the oranges over the chicken, then place the orange halves inside the cavity.

Tie the legs together with kitchen string.

Season generously with salt and pepper, then rub the chopped garlic over the chicken.

Drizzle the melted butter over the top and arrange the rosemary and thyme around and over the bird.

3. Roast the chicken

Cover the roasting dish loosely with aluminium foil and roast for 20 minutes.

Remove the foil and baste the chicken with the buttery juices from the pan.

Continue roasting for approximately 1–2 hours, depending on the size of the chicken, basting occasionally.

The chicken is ready when a meat thermometer inserted into the thickest part of the thigh, without touching the bone, reads at least 75°C.

4. Rest and serve

Remove the chicken from the oven and leave to rest for approximately 10–15 minutes before carving.

Serve with roasted seasonal vegetables and spoon the delicious pan juices over the chicken.

A lovely, uncomplicated winter dinner.

Our Happy Hens

Our hens are certainly not destined for the dinner table! They are part of everyday life here on the farm, providing us with fresh eggs and endless entertainment as they wander freely around the courtyard.

They all have their own little personalities, and I love watching them go about their day.

For us, they are simply part of the family.

We always buy our chicken and other poultry from Vikingfågel, a lovely farm not far from us here in Sweden.

They raise their birds with care, and the quality of the meat is wonderful. There really is a difference compared with the chicken you find in most supermarkets.

I love knowing where our food comes from and supporting local farmers who care about their animals.

Pear Cake with Cardamom

I love baking with pears, especially when they are beautifully ripe and full of flavour.

This is a lovely cake to make when you have a few pears that need using. In fact, the riper they are, the better.

The combination of sweet pears, fragrant cardamom and a soft, buttery cake is simply wonderful.

Best enjoyed while still slightly warm, with a generous spoonful of whipped cream or a little vanilla ice cream.

Just the sort of treat to brighten up a cold January afternoon.

Ingredients

• 100 g butter, softened

• 100 g sugar

• 2 eggs

• 150 g plain flour

• 1 tsp baking powder

• 1 tsp ground cardamom

• A pinch of salt

• 2 tsp vanilla sugar

• 100 g crème fraîche

• 4 ripe pears

• 1 tbsp brown sugar, for sprinkling

• A little extra ground cardamom, for sprinkling

Method

1. Prepare the cake batter

Preheat the oven to 180°C.

Beat the softened butter and sugar together until light and creamy.

Add the eggs one at a time, mixing well after each addition.

Add the flour, baking powder, cardamom, salt, vanilla sugar and crème fraîche.

Mix gently until everything is well combined.

2. Prepare the cake tin

Line a 20 cm round cake tin or an ovenproof cast-iron pan with baking parchment.

Pour in the batter and smooth the surface.

3. Add the pears

Peel the pears, cut them in half lengthways and remove the cores.

Arrange the pear halves on top of the batter, gently pressing them down without covering them completely.

Sprinkle with the brown sugar and a little extra ground cardamom.

4. Bake

Bake for approximately 30 minutes, or until the cake is golden and a skewer inserted into the cake batter comes out clean.

If needed, bake for a few extra minutes.

5. Serve

Allow the cake to cool slightly before serving.

It is especially delicious while still warm, with softly whipped cream or a scoop of vanilla ice cream.

A simple, fragrant cake that makes even the darkest January afternoon feel a little brighter.

So, until the days grow longer and spring finally returns, I will be making the most of these quiet winter days.

A warm home, good food, fresh flowers and a little time to slow down.

Perhaps January isn't so bad after all.