Food: Lime & lavender marmalade

As I mentioned in my previous recipe of my raspberry limemade, I still had a surplus of limes, that needed using. The solution: this delicious & floral marmalade. Great in porridge, on toast or atop a decadent cheesecake and so simple to make!

To make you’ll need:

  • 8 limes, sliced thinly
  • Juice of 2 limes
  • 400g sugar
  • 600ml water
  • 1tbs dried lavender

Start by placing the lime juice, sugar and water in a pan. The sugar should start dissolving in the acid of the lime juice. Place on the hob and turn the heat up high. Now, start slicing the limes up thin, by using a mandolin. Make sure you use the safety guard provided with the mandolin as otherwise, it’s a guaranteed trip to the emergency room, for you.  After you’ve sliced up the fruits, drop them into the now bubbling water and cook on a simmer for 40 minutes. During the last 10 minutes sprinkle the dried lavender and stir, so it disperses evenly.  Set aside and leave to cool slightly before pouring into your chosen bowl/ jar. The pectin in the pith and flesh should help set the marmalade overnight.



Drink: Raspberry Limemade

After visiting Möllan market on Monday, I came home with more than a surplus of limes for only 10kr (like 94p!) thus, limes were on the menu. I’ve made homemade lemonade in my time, why not limeade? Well, with this simple recipe, you can make a tasty, zingy drink that will refresh & tingle your tastebuds. To make, you’ll need:

  • 7-8 limes, juiced
  • Handful of frozen raspberries, thawed
  • 200-300g raw sugar
  • 1 litre of water

Start by cutting the limes in half and juice them into a mixing bowl or a jug. Once this is done, add in the raspberries that have being thawing for roughly 10-15 minutes, they should be a lot softer now and exude their crimson juice. Mash them with a fork or muddler into the lime juice until it all turns bright red. Add the sugar and stir until dissolved (the acid in the juice should do this fairly quickly). Once it’s all dissolved into the juice, add the water, stir again. Strain the mixture into a second mixing bowl/ jug, leaving the pulp and seeds behind. Finally, pour into a bottle and place into the fridge to chill for a couple of hours. When ready it will be a zingy, tangy, yet sweet and fruity for you to enjoy! Good on its own, but try it with a bit of white rum for an amazing long drink!



Food: Honey Soy chicken & grapefruit salad

As the weather has miraculously changed this week, I thought a summery dinner was needed. So, on Sunday, before I went to work I got two frozen chicken breasts out of the freezer, (NATURALLY, VEGETARIANS/VEGANS CAN SUBSTITUTE THE CHICKEN FOR TOFU) and put them on a plate to defrost. After I came home I made the all important marinade:

  • 3-4tsbp dark soy sauce
  • a big spoonful of honey (Vegans could substitute it for Agave, I wanted to use some local honey gifted by my plumber who also keeps bees)
  • 1 tsp of light soy sauce
  • a generous amount of chilli powder – Fresh chilli would be best
  • a thumb size amount of ginger, grated
  • 1 spring onion, chopped
  • 1 tsp chinese Black vinegar
  • The juice of half a lemon
  • 200ml orange juice
  • a splash of garlic infused oil

I marinated the now defrosted chicken for a couple of hours and then stuck it in a foiled tin and poached it on a medium heat until cooked and tender.


Refrigerate the chicken and leave for the following day.

Yesterday evening, I flaked the chicken into chunks. Got the bowl out for my salad, I used my huge 11″ Lotus design Deka plastic bowl- Based on the famous Cathrineholm enamel bowls by Arne Clausen.

In the mean time I cut and segmented a pink grapefruit. To the strained liquor, add in some toasted sesame seeds and a squeeze of grapefruit juice, from the offcuts from preparing it to make a nice sesame & soy dressing.

Now to assemble the salad:

  • Empty a bag of baby spinach leaves and a handful of rocket, place in the bowl, pour a bit of the dressing
  • Add in half a cucumber, chopped into strips and two chopped spring onions (save some for garnishing)
  • Now, add in the chicken, then the grapefruit segments and mix.
  • Pour a bit more dressing on, and sprinkle some toasted black sesame seeds and the remainder of the spring onions.

C’est fini!

We served this with a nice orange, lemon and ginger cocktail- served in my stunning Kaj Franck designed Iitala Kartio carafe that Tom Brought back from his travels in America. To make, mince a bit of ginger ( thumb size I’d reckon) and steep in another 200ml of orange juice. Add 2 shots of vodka to the carafe – I used my fave, Finlandia. once steeped enough to your liking, strain and top up with lemonade.

Serve and cheers ;D