This year’s Christmas drinks party


I had some of the girls over for Christmas drinks the first Saturday in December and it was so much fun! Last year I had a larger gathering with both girls and boys, but this year I just didn’t have enough time or energy to prepare something big, but rather than not organising anything at all I preferred to scale it down. I do hope I have more time and energy last year for a proper Christmas party with lots of canapés, but I’m not making any promises.

To start with we had prosecco (and quite a lot of it!) and savoury canapés, starting with warm crisps with browned butter, grated comté, lemon juice and cress. I love these so so much! I know it’s making crisps even unhealthier, but it is so worth it. I mentioned the browned butter right?!


Thereafter I put out a little DIY project with crostinis. I had a large bag filled with crostinis and three jars on a silver tray with different spreads to put on top; bean spread with sage, hot smoked salmon spread (the girls favourite!) and a new version of chicken liver parfait (recipe to follow soon) and cornichons.


After that I passed around a board of prosciutto parcels filled with cream cheese mixed with chopped sunblush tomatoes. It’s the easiest recipe ever (three ingredients!) but always goes down well.


We then moved on to the hot food. First up were these puff pastry squares with mushrooms, grated cheese, creme fraiche and parsley. IMG_7468

Then the mini Janssons frestelse that all my London friends adore! Janssons frestelse is like a creamy potato bake (with grated potato) with anchovies. It sounds rather odd I know, but everyone who’s ever tried it loves it, I promise!


Having finished the savoury canapés it was time for the sweets and glögg! I put it all out on the table at once to people cook pick and choose. The rocky road I made this year is probably the best one yet (recipe to follow), mainly because it has honeycomb in it and it really works!! I also tried to pretty them pieces up with snowflakes (which I tend to use on everything this time of year!) and edible glitter.


I also served gingerbread with blue cheese, but this time I substituted Stilton for St Agur, which works even better.


I also made these mini saffron pannacottas that I like to make every year – I’m so lucky my friends are happy to eat! 



Best of: Christmas

My life is pretty hectic right now and even though I try to prepare for December every year it is never enough. So please bear with me the coming few weeks. I have a big back log of posts to share with you but I just don’t haven’t got the time right now.

But I do have time to share a few great Christmassy recipes with you! I hope you like them as much as I do.

collage jul

Vanilla toffee – homemade sweets always impress and these are seriously delicious! 

Saffron pannacotta – Because of the Swedish St Lucia buns with saffron we associate everything with saffron with Christmas. These pannacottas are really delicious and festive with their bright yellow colour. 

Christmas paté – This paté can be served as a starter, on a nice sandwich or on a smorgasbord of Christmas food.

Mother’s mazarin cake – This cake is a long standing Christmas tradition on my mother’s side of the family. It is a little chewy, not too sweet and absolutely gorgeous.

Thursday’s canapés – the sweets

We had some sweet canapés on Thursday as well, to finish off the evening. Th gingerbread spices, also known in Sweden as soft gingerbread. I made this in a rectangular roasting dish so I could cut it into squares, but you could also use a loaf tin and slice it up. You find the original recipe here.

I also made mini pannacotta in shot glasses, and since it is Christmas time I chose to flavour them with saffron. Original recipe here.

Lastly we had this gooey chocolate cake topped with a generous layer of chocolate frosting. I have used both recipes frequently here, but this is the first time I combined the two, but it is safe to say it is definitely not the last.

Sponge with gingerbread spices / soft gingebread, about 25 pieces

2 eggs
200 ml caster sugar
100 g butter
150 ml sourcream
3 tsp cinnamon
2 tsp ginger
2 tsp ground cloves
2 tsp baking powder
300 ml plain flour

Melt the butter and set aside. Beat eggs and sugar until fluffy. Mix the dry ingredients in a bowl and add them into the egg mixture. Add the melted butter and sourcream. Pour the batter into a rectangular dish, greased and covered with baking parchment. Bake for 45 mins in 175C. Leave to cool and cut into squares. Dust with icing sugar and serve.

Saffron pannacotta, makes about 35 mini ones in shot glasses

1,5 l cream

1,5 g ground saffron

150 ml caster sugar

3 tsp gelatin powder

Defrosted raspberries to serve

Mix cream, sugar and saffron in a saucepan and bring it to the boil. Remove from heat and stir in the gelatine so it dissolves. Pour the mixture into a jug and pour the mixture into the shot glasses. Leave to cool and leave to set in the fridge for at least 2 hours. Decorate with raspberries just before serving.

Gooey chocolate cake with chocolate frosting, makes 40 small squares

300 ml caster sugar

150 ml plain flour

4,5 tbsp cocoa

1 tsp vanilla

1 pinch salt

2 eggs

150 g melted butter

Mix all the dry ingredients in a bowl. Melt the butter and add it to the bowl. Add the eggs and stir to combine. Pour the mixture into a rectangular dish, greased and lined with baking parchment. Bake in 200C for 15-20 minutes. Leave to cool completely before covering with frosting

Chocolate frosting

200 g icing sugar

75 g softened butter

30 g cocoa

150 g cream cheese, cold

Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting. Spread it onto the completely cooled cake and cut into squares.