Autumnal Sweden...

Hello lovelies! I am typing this from a truly Autumnal Sweden - the wind is ruffling the trees sending cascades of yellowing leaves past my window. 
Summer has definitely left us, and in a seemingly constant glow of candle light (I am a candle addict!) I find myself drifting into a slow & comfortable pace of life - Autumnal bliss..!

Don't you just love the 'Crimean Pinecone' lamp by Pavel Eekra..!?!

My mind seems to swing like a pendulum between food (eating!) and interiors at this time of the year. With equal measure I crave cooking- and interior- magazines & blogs right now and I find myself drawn to richer colours, more rustic finishes, and nurturing environments.

This is what I had for lunch today.. this photo from my kitchen table..

Golden Chanterelles & Horn of Plenty mushrooms (that I pick in the nearby forest), ruby red 'lingon berries', sweet figs, fragrant chestnuts, fresh beetroot, pumpkins & carrots bought from my local farmyard (a wonderful self-service farm outlet!), ripe plums, pears & apples picked in my garden all  glow with such rich vibrancy that they inspire me to both cook an decorate..

The Rowan trees are heavy with clusters of bright red berries that work wonderfully when wanting to add a touch of Autumn inside. I adore them in every shape and form!

I currently have a single twig in an over-sized glass bottle in my living room (that desperately needs art and window dressing still.!), and I have used small cuts of berries and leaves to brighten up the place settings on my dining table.

I am also planning to thread single berries on thin steel wire and bend into 'single strand wreaths' for my kitchen and dining room windows. For one of many tutorials HERE..

The leaves are starting to change from green to a spectrum of yellows, though it will be a few weeks still until they explode in their 'grand finale' of vivid colours. My regular and long term readers might remember an Autumnal guest post by my dear friend Minna Mercke Schmidt last year, where she showed us how to tie a beautiful leaf wreath. Click HERE to refresh your memory.

Autumn (Sept-Nov) here in Sweden is referred to the 'food season' because of the abundance of fresh local produce. 

The harvest has brought an array of wonderful root vegetables, beekeepers are offering jars of fresh honey, the forest is serving up a 'smörgåsbord' of delicacies (berries, mushrooms, chestnuts etc), the gaming/hunting season and cattle slaughtering are in full swing, and the ocean is treating us to and array of crustaceans & heavenly seafood. Simply put, this is THE time of the year to visit Sweden if you are a food lover!

Another culinary excuse (..if you need one!) to travel to Sweden this time of the year is the annual harvest of the black 'Gotland truffle' (October/November)!! Yes you heard me right, Sweden is home to some of the world's best black truffle. It may not be as well known or 'famous' as its Italian or French 'truffle cousins', but actually on par in quality, fragrance and flavour!

Perhaps you feel like learning the secrets of truffle hunting & harvesting (?), in which case you can join 'Gotlandstryffel & Smakrike Krog' in their annual 'truffle safari'. You don't even have to bring your own 'truffle pig'..ha!

With all of this in mind, you can imagine why I am purring in contentment and delight right now. There are so many wonderful things to enjoy and look forward to in the next couple of months. Rugged up outside or snug & cozy inside I am enjoying Swedish Autumn to the full!

Warm hugs from the top of the world!

xx Charlotta

Image credits: 1. Habitually Chic (manipulated by me), 2. unknown via Tumblr, 3. Eekra, 4 & 5. Pinterest & Sköna Hem, 7. Charlotta Ward (private photo), 8. Chris Faves (Tumblr), 9. Laughing Popcorn (Tumblr), 6/10/28/30 &11 &12. Sweet Paul Fall 2011 & Coco+Kelly & Google, 13/27. Söderbergs Argentur, 14. Anna Skoog, 15. Pinterest, 16. From the Bottom of the Ironing Basket, 17, Sweet Paul 2010, 18, Folkbladet, 19. unknown, 20, Beas Barnsligheter, 21. Fancy, 22. What Wilson Wants, 23. Ojo, 24. Anna Kern, 25. Mochatini, 26. Lena Granefelt, 29. the Heart of the Sea Home, 31. unknown, 32. from one of my previous posts, 33. Glasshouse images.

Celebrate Spring with a 'Herbed Party'...

Hello my dears and happy Thursday! With Easter just around the corner, my Swedish mind inevitably drifts to Spring. I guess this proves that you can 'take the girl out of Sweden but not Sweden out of the girl', because really, I should be immersing myself in Autumnal glory as this is the season we're enjoying here in Sydney right now.. Oh well..

So, the other day I came a cross this suite of pretty pictures, and suddenly found myself dreaming up a 'herb themed lunch' with a buffet of foods and drinks inspired by the first harvest of herbs from the Spring garden. Why not eh?!

 I love this idea!

I was thinking baskets of freshly baked breads - perhaps some with flaky sea salt and fresh rosemary on top. Racks of 'Herb crusted Spring lamb' (click for recipe) and a large tray of Swedish 'Hasselbacks Potatis' (see here for recipe).

 Beautiful picture and recipe via 'Almost Bourdain'

There would also be bowls of beautiful ‘Salsa Verde’ (click for recipe), and scrumptious ‘Pesto Genovese’ (click for recipe). And perhaps a nice big plate of lightly steamed green asparagus with a side of sage butter, and a big salad of tender Spring time vegetables tossed with fresh Coriander leaves & a light dressing.

The hardcore ‘Scandi’ that I am, I would also add a fresh batch of ‘Skagen Röra' (see my mother's recipe below), and most definitely also a tray of home made ‘Gravlax’ (click for recipe) fringed with zingy lemon wedges. Both of these recipes use fresh dill as a core note and out of all herbs, dill is the one that is most true to my beloved Sweden. At least in my humble opinion.

I would serve up a variety of good wines (I love Lewin Estate Art Series whites, and Penfold's reds) and also set up a side table with a few jugs of flavoured water.  

 

I also love ‘lavender flavoured’, and ‘rose or tulip petal’ water. These are wonderful, and if you decide to make them please ensure you use 'pesticide free' petals only. Perhaps you grow these in the garden, but if you are relying on your local florist or flower market, please ensure you tell them what you are using the petals for so that you are given ones that are 'suitable for consumption.

 This image via

Last but not least. If you are able to get your mittens on some fresh passion fruit, I can highly recommend you make Australian chef Bill Granger's 'Passionfruit & coconut slice' for desert! Serve up with minted whipped cream and reap the rewards! Bake two - you'll need it!

This image via 'Almost Bourdain'

Hope you feel inspired to put on your own 'Herbed Party' to celebrate the unfolding Spring in the Northern hemisphere. Such a glorious time of the year and so much fun to have!

xx Charlotta