I’ve been thinking a lot lately about comfort zones—that safe, familiar space where we feel in control. It’s easy to stay within the lines we’ve drawn, playing the same songs and repeating the same days, over and over. But when we venture outside those borders, little by little, our world begins to expand. One day you look back and realize your comfort zone has grown tenfold; your world is suddenly rich with new colors, deeper understandings, and bolder flavors.

This same curiosity leads me to the places I love most when I travel: old towns where narrow, hidden streets eventually spill out into modern squares. I don’t find mind-bending flavors in the big chains; I find them in small, family-run spots where authenticity is the only currency.

I remember sitting in an old square in Nice, overlooking a sun-drenched church with a glass of chilled rosé. It was there that the lines of my comfort zone were pushed once again by something so simple, yet entirely unexpected: a goat cheese salad served with a small side of olive jam.

If the depth and warmth of the Mediterranean sun could be captured in a jar, this jam is the way. To some, the idea of an olive jam sounds strange—after all, olives are savory. Period. But this is where the humble olive sheds its skin and becomes something elegant and surprising. It is a reminder that when we are brave enough to try something “strange,” we often find something extraordinary.

Subscribe now

The Details

The formula is simple, almost reductive: olives, a hint of lemon essential oil for brightness, and thyme to ground the flavor. The goal is balance and versatility—it should elevate a dish, never overpower it.

If you are new to this idea, start with a small batch; one jar is enough for that initial experimentation. Rinsing the olives is crucial to managing the salt and achieving the harmony we are looking for.

For the texture, the choice is yours: I prefer a velvety, smooth consistency, but you can finely chop the olives for a more rustic feel. Decide on your preference and trust your intuition.

• Olives: Dark, pitted olives; a high-quality variety ensures a rich, robust flavor.

• Sugar: Fine sugar mixes and dissolves easily for a smooth finish.

• Lemon: Freshly squeezed juice balances the sweetness and cuts through the richness.

• Thyme: Fresh sprigs of thyme add that essential herbal complexity.

Notes and flavours: Olives, lemon, herbal, mediterranean seabreeze

Olive Jam Recipe

The Facts:

• Yields: Approx. 2–3 dl (~7–10 oz)

• Prep Time: Approx. 50–60 minutes (includes simmering time)

• Storage Life: Approx. 2–3 weeks in the refrigerator

Ingredients:

• 200 g dark, pitted olives (1 ¼ cups)

• 120 g sugar (approx. 1/2 cup)

• Juice of 1/2 a lemon

• 0.4 dl water (approx. 1.35 fl oz)

• 2-3 sprigs of fresh thyme (optional)

Instructions:

1. Prepare the olives: Rinse the olives thoroughly with cold water.

2. Chop the olives: Finely chop the olives with a knife or food processor, depending on the desired texture.

3. Boil the jam: Place the chopped olives, sugar, lemon juice, water, and thyme sprigs into a saucepan. Heat the mixture to boiling over medium heat, stirring constantly.

4. Simmer: Lower the heat and let the mixture simmer gently for about 20 minutes. Stir occasionally and check the consistency. Remember to remove the thyme sprigs before jarring.

5. Sterilize the jars: While the jam is nearly ready, sterilize glass jars by boiling them in water for about 10 minutes.

6. Jar the jam: Pour the hot jam into the sterilized jars. Seal them immediately and tightly, then let them cool at room temperature.

7. Storage: Store the olive jam in the refrigerator.

Serving Suggestions:

Serve with goat cheese, on top of toasted ciabatta, or as a surprising condiment with robust meats.

Pairs Well With:

Aperitif moments, chilled rose on a warm day and “Mykonos“ by Fleet Foxes. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. I love you. Do you love this post? If so, leave a tiny heart. Thanks.

Subscribe now

One of my absolute favourite food groups is comfort food. That’s not a food group, you say? I can fight you about it.

I think the best thing about food and cooking is that there are almost no restraints. The only limiting thing, really, is a lack of imagination. Naturally, if certain ingredients are not available, that can be an issue, but then it’s better to cook something else—something you can prepare with things you can actually find near you.

Getting off track here… I was supposed to talk about comfort food, and not just any comfort food, but the maiden, the mother, the crone: Lasagne.

Sidenote: Lasagne (plural) refers to the baked dish, while lasagna (singular) technically refers to a single sheet of pasta.

Simple yet rich ingredients, satisfying textures, deep flavours, and the positive emotional and social associations it evokes make lasagne an eternal and timeless classic. It’s a dish one can adjust until the end of time by changing the seasoning, trying different types of cheese, using a classic béchamel sauce, or leaving it out like I do here, not to mention using different kinds of vegetables to make it even more filling and, most importantly, making sure you do eat your greens!

The Details

To prepare this, I’m using my favorite 2.5-litre (approx. 9 x 13 inch) lasagne dish from Arabia.

In the following recipe, I use ready-made lasagne sheets, and flavour and umami are created fast by using beef bouillon cubes. Using 2/3 Datterini (baby plum) tomatoes in the sauce will give it a wonderful fleshy texture and a delicious sweet flavour, combined with 1/3 Polpa (finely chopped tomatoes). As we take these shortcuts, it leads us to a total of 1 hour of cooking time (though you can let the sauce simmer a lot longer than 15–30 mins; the longer you do, the deeper the flavours get). When it comes to spices, use the measurements as suggestions—taste, taste, and taste again! If you like it spicier, add more chili flakes; if you don’t like thyme, leave it out. You cannot go wrong here.

Also, a few additional notes and suggestions:

• The beef bouillon cubes are salty as it is, so only add extra salt if you must. These two cubes should be enough!

• If you have some leftover cheese, you might consider using it in the lasagne instead of the mozzarella, or go 50/50.

• If you have a leftover Parmesan rind, you can throw it into the sauce while it simmers; it adds great depth and umami—just make sure to remove it before you put the lasagne into the oven.

• If you are too hungry to wait for the lasagne to cook in the oven for 25 mins, you can just boil spaghetti and serve the sauce as a bolognese. In that case, maybe ditch the mozzarella and use grated parmesan on top instead.

La dolce vita, after all.

Lasagne (Quick and easy)

The Facts:

• Yield: Serves approx. 6

• Time: About 1–1.5 h (including 15–20 mins to rest)

Ingredients:

• 15 Lasagne sheets (approx. 250 g / 9 oz)

• 400 g Ground beef (approx. 14 oz; 10%–17% fat, or a mix of beef and pork)

• 2 x 125 g Fresh mozzarella balls (approx. 2 x 4.5 oz)

The Sauce:

• 400 g Mutti Polpa / Finely chopped tomatoes (approx. 14 oz)

• 600 g Mutti Datterini / Baby plum tomatoes (approx. 21 oz)

• 1 Red onion, finely diced (or 1 tsp onion powder)

• 2 Garlic cloves, minced

• 10–15 Fresh basil leaves

• 1 tsp Dried oregano

• A pinch of dried thyme

• Dried chili (to taste, optional)

• 1 tbsp Tomato paste or ketchup

• 1 tbsp Olive oil

• 2 Beef bouillon cubes

• Black pepper

• Salt to taste (if necessary)

The Process:

The Tomato Sauce:

• Finely dice the red onion and garlic.

• Add the olive oil to a pan over medium heat (confession: I often use a wok when making pasta sauces because it’s so much easier to contain the mess). Once it starts to shimmer, add the onions.

• Sauté the onions for a few minutes until they begin to soften.

• Add the meat and increase the heat. Brown the ground beef until it is almost fully cooked.

• Add the chopped tomatoes, beef bouillon cubes, oregano, black pepper, thyme, and chili.

• Continue cooking on low heat so the sauce bubbles gently but doesn’t splatter. You can simmer the sauce for anywhere from 10 minutes to 1 hour.

• Stir in the hand-torn basil and cook for a few more minutes.

Assembling the Lasagne:

• First, spread about 1–2 ladles (approx. 2–3 dl / ¾–1 ¼ cups) of sauce onto the bottom of the baking dish. You should be able to see the bottom of the dish through the sauce. Place 3 lasagne sheets on top.

• Prepare the following layers in the same way.

• Finally, press down lightly on the lasagne to ensure the sauce is distributed evenly.

• Pat the mozzarella dry and tear it over the top.

• Bake at 220°C (425°F) for about 25–30 minutes. Note that while some sheets only need 20 minutes to cook, the extra time ensures the mozzarella gets color and the edges become partially crispy.

• Let the dish rest for 15–20 minutes before serving.

Serving suggestions:

Fresh green salad, medium-to-full-bodied Italian reds with high acidity, such as Chianti (Sangiovese), Barbera, or Valpolicella.

Pairs well with:

For cozy nights in, unforgettable dinners, and “Coming Home” by Leon Bridges. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. Care to leave a tiny heart for this post? Or, if you know someone who would love or need this recipe, please forward this letter to them.

Share

If there’s one sentence I find myself repeating daily, it’s “Work smarter, not harder.” It’s a philosophy that sums up this recipe perfectly. The flavor is deeper and more balanced than what’s served in most restaurants—and after living in Italy for seven years, I’ve definitely had my share of the good, the bad, and the mediocre.

I swear, I’ve never served this without a round of compliments following shortly after. Don’t let the shortcuts, or the missing eggs, fool you; the proof is in the pudding, or in this case, the classic pick-me-up (did you know that’s what “Tiramisù” means?).

Since it’s still cold in Helsinki, having something sweet that is indulgent and comforting feels like a must after fighting the cold winds and icy streets. One scoop of this, after turning the lights down low, making a nook in the sofa corner,and playing my favorite records is what I call the perfect reason to stay in.

Subscribe now

The Details

This version is straightforward, simple, and fast (not a classic Italian), yet the result feels incredibly indulgent. Espresso provides that essential bitter backbone, but my personal signature is swapping the traditional Amaretto for Cointreau. That subtle hint of orange takes it from high street to Haute Couture in a single bite, assuming, of course, that actually eating is back in fashion this season. Because let’s be real: there might be some calories in this one.

Think of this as a base that can be built on. While the orange lift from the Cointreau is my signature, you can easily pivot back to a classic coffee liqueur or even a spiced rum if the mood strikes. It’s wholesome in its own indulgent way, homemade, and makes a beautiful gift for someone who appreciates this Italian classic—or just a very good reason to invite someone over.

Notes and Flavors: Espresso, vanilla, cocoa, a whisper of Cointreau.

Tiramisu recipe (Quick and easy)

The Facts:

• Yield: Serves approx. 6

• Time: 50 minutes (plus chilling, best if overnight)

Ingredients:

• 3.5 dl (1 ½ cups) Heavy whipping cream

• 225 g (8 oz) Mascarpone cheese (room temperature)

• 80 g (6 tbsp) Sugar

• 1 Vanilla bean (scraped) or 1 tsp extract

• 3.5 dl (1 ½ cups) Cold espresso

• 4 cl (approx. 3 tbsp) Cointreau

• 200 g (7 oz) Ladyfingers

• Unsweetened cocoa powder for dusting

The Process:

• Preparation: Whip the heavy cream on medium speed until stiff peaks form. Gradually add the sugar and vanilla, maintaining a light texture.

• The Cream: In a separate bowl, smooth out the mascarpone until creamy. Gently fold it into the whipped cream until the mixture is uniform and velvety.

• The Layers: Combine the cold espresso and Cointreau. Briefly dip each ladyfinger into the liquid—long enough to absorb flavor but not so long they become mushy—and arrange them in a 20x20 cm (8x8 inch) dish.

• Assembly: Spread half of the cream mixture over the first layer of ladyfingers. Repeat with a second layer of dipped cookies and top with the remaining cream.

• Finishing: Dust the top generously with cocoa powder. Refrigerate for at least 4 hours, though letting it sit overnight allows the flavors to settle properly.

Serving suggestions:

A fresh cup of espresso, sweet wines like Moscato d’Asti or Marsala.

Pairs well with:

Lighter, savoury and slightly acidic apetizers and mains, dinner for grown ups, and “L’altra dimensione” by Måneskin. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. I’m a big believer in leaving traces of beauty behind. Care to leave a tiny heart for this post? Or, if you know another seeker who would enjoy this, please forward this letter to them. And do let me know how your Tiramisu turns out.

And hey… you can join the circle and subscribe to SLOW JAMS by clicking the button below.

Subscribe now

The inspiration for this recipe comes from the overpriced breakfast bowls served in “hip” cafes—and honestly, the only context in which to use the word “hip” is a replacement surgery.

Maybe it’s needless to say, but feeling out of place in such places is a common experience. For those who don’t really do breakfast, it can be painful to pay 20–40 € for a few breakfast items while early 2000s pop songs play in the background. It seems to be the norm in 2026, even while the economy goes down the drain and many find themselves out of jobs.

But there is good news. If you too feel the sting of those prices, or are currently in-between jobs but still want your mornings to feel flavorful and a bit “lux,” you can have that elevated, artisanal crunch at home. Truth be told, once the simplicity of this recipe is realized, choosing this over any store-bought option becomes easy.

Share

The Details

This recipe is fast and acts as a base for whatever flavors you might crave each morning. When adding the spices, use common sense and rely on favorite flavors. Basic ingredients, a couple of bowls, and an oven are needed. It takes five minutes to mix and twenty to bake.

Think of this as a base that can be built on. Dried fruits, some grated lemon or orange zest before it hits the heat, or switched-up nuts can be added to suit preference. Depending on the oil used, it stays fresh in an airtight container in the fridge for a few weeks.

It’s wholesome, home-baked, and makes a beautiful gift for someone who appreciates real things.

Notes and Flavors:
Nutty, vanilla, cinnamon, cardamom, balanced, homey.

Crunchy Customizable Granola Recipe

The Facts:

• Makes about 7 dl of granola (depending on how accurate you are with numbers and measuring your ingredients)

• Prep time: 5 minutes, Cooking time: about 20 minutes

• Oven temperature: 150°C (300°F)

• This granola stays fresh for several weeks in an airtight container.

Ingredients:

• 4 dl oat flakes (approx. 1 ¾ cups) — or 2 dl oats and 2 dl rye flakes

• 2–3 dl nuts, chopped (approx. ¾ to 1 ¼ cups)

• 1 tsp Ceylon cinnamon

• 1 tsp cardamom

• 1 tsp vanilla powder (from a vanilla grinder)

• 0.5 dl honey or maple syrup (approx. 3 ½ tbsp or just under ¼ cup)

• 0.5 dl coconut oil (approx. 3 ½ tbsp)

A note on the oil: If you prefer a more neutral flavor or a different fat profile for health reasons, coconut oil can be substituted with an equal amount of olive oil (opt for mild and fruity varieties) or canola oil.

Optional:

• 0.5–1 dl dried berries or fruit (approx. ¼ to ½ cup). Cranberries, strawberries, figs, apricots, bananas, dates, peaches, pineapples… take your pick.

• Salt to taste (just a pinch!)

• Feel free to substitute or experiment with other spices like ginger, ground cloves, Seville orange peel, or gingerbread spice mix.

Instructions:

• Chop, chop, chop: Chop the nuts either with a knife or, if you want to speed things up a bit, in a blender. Just make sure you don’t grind them into a powder. Some bite is necessary!

• Mix the Base: Measure the oat flakes (or rye flakes) and chopped nuts into a large bowl.

• The Spices: Add your spices—cinnamon, cardamom, and vanilla—and mix well. Rely on your favorite flavors here; this is the rhythm section of your breakfast.

• The Liquid Gold: Measure the oil and honey into a small saucepan. Heat gently over low heat until the ingredients are well combined and fluid.

• The Blend: Pour the warm oil mixture over the dry ingredients. Stir until everything is evenly coated and the texture is consistent.

• The Bake: Spread the granola in an even layer on a baking sheet lined with parchment paper. Bake in the middle of the oven at 150°C (300°F) for about 20 minutes. Keep an eye on it; you’re looking for a golden, artisanal toastiness. Depending on the oven you might need a few extra minutes, but don’t let it burn and turn bitter.

• The Finish: Let the granola cool completely on the tray to allow it to crisp up. Once cold and crispy, place into a jar or a box of your choosing, break the bigger pieces into smaller ones, and stir in your dried berries or fruit. Make sure to store in an airtight container, and enjoy the fact that you just out-engineered the “hip” cafe down the street.

Additional notes:

• To make this recipe vegan, substitute honey with maple syrup.

• To make this recipe gluten-free, use gluten-free oats.

• To customize the recipe, try different nuts, seeds, coconut flakes, dried fruits, and/or berries, grated lemon zest, other spices like ginger, or, if you really want to be naughty and indulgent, dark chocolate.

Serving suggestion:

Yogurt of your choice, peanut butter, and your favorite homemade jam from the SLOW JAMS repertoire.

Pairs well with:

Quiet and slow mornings, brunch with friends and loved ones, and the steady, mindful wisdom of “Energy Follows Thought” by Willie Nelson. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. Have a beautiful day, wherever you are. And in case you forgot—remember that the sun always comes after the storm.

Subscribe now

I doubt you struggle to imagine: leather club chairs, worn-out books, a good whiskey, blues guitars, and maybe a couple of sad, sad country songs. Wanting something slightly different, something that would go well with the cold winter air and offer warmth and figurative shelter from the hard Helsinki winds, in a secluded hotel bar, I decided to try out a cocktail that, after the first sip, made me brainstorm a jam recipe in my mind.

A blend of apple, cinnamon, toffee, and Maker’s Mark perfectly matched the cold winter air and demonstrated a simple truth: bourbon is a necessary component in the pantry.

This jam is wholesome yet decadent, perhaps even a little naughty. I doubt you struggle to imagine what else a jam featuring bourbon and toffee could possibly be.

The Details
The preparation of this jam is simple, with intuition serving as a reliable guide. The most crucial part of this flavor combination is the chosen apple variety. While suitable for year-round production, in my opinion, it reaches its potential in the autumn with local Finnish apples—which possess a unique flavor specific to northern latitudes. At other times, using the most aromatic varieties available works just as well.

Aromatic varieties are suggested, naturally, but experimentation is encouraged. A new, delicious combination might be discovered, and we would not stand in the way of progress. The flavor profile requires tasting during preparation to ensure balance, as the flavors meld as the jam cools.

The jam is designed to enhance daily dishes rather than for long-term storage, utilizing less sugar to allow the natural flavors to speak for themselves. The result is a purée-like texture where the bourbon, apples, and toffee do all the talking.

Notes and flavors: Apple, bourbon, toffee, vanilla, cinnamon, secrets.

Apple, Bourbon & Toffee Jam Recipe

The Facts:

• Yields: ~4 dl (14 oz)

• Prep: 5–10 minutes

• Cook: 20 minutes

• Cooling: 4-8 hours (don’t rush let the flavors settle over night in the fridge)

Ingredients:

• 500–600 g Apples / approx. 18–21 oz (sweet varieties like Gala or Fuji)

• 1 dl Water / approx. ½ cup

• 0.75–1 dl Jam Sugar / approx. ⅓–½ cup

• 3–4 cl Maker’s Mark Bourbon / approx. 1–1.5 oz

• 30–50 g Toffee / approx. 1.1–1.8 oz (finely chopped or small pieces)

• 0.5–1 tsp Cinnamon

• 0.5 tsp Vanilla

• Lemon juice (to taste)

Note: If you are outside Northern Europe, you can substitute the specialty sugar with 1 dl (approx. ½ cup) of granulated sugar mixed with 1.5 tsp of powdered fruit pectin.

The Process:

1. Prep the Fruit: Peel, core, and dice the apples into small pieces.

2. The Soften: Place the apples and water in a saucepan. Cook on low heat until the fruit is tender. Mash any remaining large pieces until the texture is relatively smooth.

3. The Melt: Finely chop the toffee. Add it to the pot along with the bourbon and stir until the toffee has completely melted into the fruit.

4. The Seasoning: Stir in the cinnamon, vanilla, and lemon juice. Taste the mixture and adjust the acidity or spice if necessary.

5. The Boil: Add the jam sugar and increase the heat. Bring to a rolling boil and cook for 5 minutes.

6. Bottle & Seal: Let the jam cool for a moment. Pour the mixture into sterilized jars and seal them immediately.

7. Storage: Allow the jars to cool at room temperature, then store in the refrigerator.

Serving Suggestions:

Serve this decadent jam over vanilla bean ice cream, alongside a sharp blue cheese like Gorgonzola, or with pulled pork. It also works beautifully on morning toast or as a secret ingredient in your winter cocktails.

Pairs Well With:

Intimate conversations in secluded bars, whiskey colored sunsets and ‘I’ll Take Care of You’ by Beth Hart and Joe Bonamassa. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. Care to leave a tiny heart for this letter? Or, if you know another seeker who would find shelter in these flavors, please forward this to them. And do let me know how you like this jam.

You can join the circle and subscribe to SLOW JAMS by clicking the button below.

Subscribe now

Don’t get me wrong—a classic strawberry or apple jam is a kitchen necessity. But “simple” has never really been my cup of tea. I’ve always craved something more sophisticated, something that feels like it has a story to tell.

This recipe is a nod to a winery visit just outside Rome. I can’t tell you the name of the place anymore, but I’ll never forget the “zero-waste” genius they served with our cheese. It was a golden, syrupy jam made entirely from white wine scraps—proof that you can transform something overlooked into something extraordinary.

That was my inception moment. It took years to fully develop into the obsession I have now, but that afternoon stayed with me.

When I set out to recreate that feeling, I wanted a fruit that could hold its own against the acidity of a good white wine and the sharpness of a Pecorino or a matured Brie. The answer, of course, was pears. They simmer down into something translucent and elegant, capturing that deep, golden glow of a Roman evening.

It’s not just a jam; it’s a bit of zero-waste magic—in case you happen to have some leftover white wine in the bottle, that is.

The Details

The flavour profile of your jam will shift depending on the wine you choose, but you can’t go truly wrong when you trust your intuition. Since (or, if?) you aren’t making a massive batch, choosing a wine you’ll actually enjoy drinking while you stir the pot is a crucial part of the process. La dolce vita, after all.

I gravitate toward floral notes and fruity finishes. This jam is the result: bright, clear, and very much a love letter to the sun-drenched hills of Lazio.

Notes and flavours: Pear, lemon, vanilla, white wine, sunlight.

Subscribe now

Pear & White Wine Jam Recipe

The Facts:

• Yield: Approx. 6 dl / 2.5 cups

• Time: Approx. 45 minutes + cooling

Ingredients:

• 1 kg Pears / approx. 2.2 lbs

• 2 dl White Wine / approx. ¾ cup

• 3 dl Jam Sugar / approx. 1 ¼ cups

• Juice and grated zest of half a lemon / approx. 1 ½ tbsp juice

• ½ tsp Ground vanilla

Note: If you are outside Northern Europe, you can substitute the specialty sugar with 3 dl (approx. 1 ¼ cups) of granulated sugar mixed with 4.5 tsp of powdered fruit pectin.

The Process:

1. Prep the Fruit: Peel and core the pears. Cut them into small pieces.

2. The First Simmer: Place the pear pieces, white wine, lemon juice, and zest into a pot. Simmer gently over medium-low heat until the pears soften and begin to break down (about 10–15 minutes).

3. Refine the Texture: For a bright and clear result, use a blender or food mill to puree the mixture until smooth. For a more rustic, chunky jam, mash them lightly with a fork.

4. The Set: Stir in the jam sugar and vanilla. Bring the mixture to a rolling boil and let it bubble for about 10 minutes until the color shifts toward a translucent amber.

5. The Test: Drop a small amount on a cold plate. If it wrinkles when gently pushed with a finger, it is ready.

6. Storage: Let the jam cool down for just a moment and pour the hot mixture into sterilized glass jars and seal them immediately.

Serving suggestions:

Serve this sweet and seductive jam with hard cheese like Pecorino or on fresh toast in the morning. It also elevates a fruity cocktail beautifully. If you are looking for more depth during the colder months, you can pair it with a touch of cinnamon to make it warm and perfectly suited for winter.

Pairs well with:

Elevated breakfast, summer evening aperitifs, and “Italian Summer” by Stevie Nicks. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. Care to leave a tiny heart for this post? Or, if you know someone who loves pears and white wine, please forward this letter to them.

You can join the circle and subscribe to SLOW JAMS by clicking the button below.

Subscribe now

Be it the crazy times we live in, or the longing for something authentic after too much of everything filtered, auto-tuned, and artificial—I crave big feelings and big flavors that move me. Like beautifully crafted songs with stories that make you relate to falling in love or the struggles that seem to have no end, played by real people who simply channel something out of this world. That is what I want. Real things. Real conversations, real connections. Enough with empty promises, unanswered messages, and ghosted invitations.

I guess I miss simpler times. Or rather, unbusy living and all things analog. LPs, cassettes, mealtimes with family, friends calling and coming over. Don’t you?

Helsinki has been wrapped in cold weather for a few weeks now. Temperatures around -20 degrees (-4 Fahrenheit). The sun shines, the sunsets are burning orange against the light blue skies, and the nights are as starry as they can be in a city by the Baltic Sea. When you hear people complain about the long and dark Finnish winters, they must have missed days like these. Also, in case you are wondering… no, we are not freezing; better yet, wearing t-shirts inside. You see, we have this Finnish mentality: if you can’t beat the winter, out-engineer it. We’ve bet on some serious building systems to keep things cozy. Getting seriously off track here.

The Details

These feelings have caused me to return more and more to Finnish recipes, marrying the old and the new, then and now. One of the most iconic recipes for this is the oven-baked Finnish pancake. It’s a thick pancake baked until it puffs up with golden, crispy edges and a soft, custard-like center. In this recipe, thickness is key; it stays moist because it is baked deeper than traditional sheet-pan versions, and a final sprinkle of sea salt on top perfectly balances the sweetness.

This pancake is rich and sweet, best served fresh out of the oven once it has cooled just enough to eat. This batch is sufficient for about six people, but you can easily double the amounts if you’re feeding a crowd.

Adding a bit of cardamom makes it even more wholesome—like that rare kind of love that never leaves you, but leaves traces wherever you go and extends kindness to others. It’s a recipe that respects your pace, too. If you choose to double the recipe and find yourself with leftover batter, simply store it in the refrigerator for a few days. You can bake another fresh pancake later, whenever the demands of the day start rolling in.

A friendly warning—the smell of butter and cardamom in the air tends to bring people together. Expect extra hugs and compliments once you start to bake this one. A dessert like this embodies comfort food to the fullest, so this fits perfectly for nippy winter days.

Notes and Flavors: Cardamom, browned butter, comfort, love.

Subscribe now

The Finnish Oven-Pancake with Cardamom

The Facts

• Yield: Serves approx. 6 people

• Time: Approx. 50 minutes

Ingredients

• 100 g Butter (approx. 7 tbsp or slightly less than 1 stick)

• 4 dl All-purpose flour (approx. 1 ¾ cups)

• 1 ½ dl Sugar (approx. ⅔ cup)

• 1 ½ tsp Baking powder

• 1 tsp Salt

• 1 tsp Vanilla sugar

• 1 tsp Ground cardamom (freshly ground is best)

• 8 dl Whole milk (approx. 3 ⅓ cups)

• 3 Eggs (Large)

• Finishing touch: A pinch of flaky sea salt on top (like Maldon)

The Process

1. Tempering: Take your eggs and milk out of the refrigerator early; they need to be at room temperature to ensure the batter emulsifies perfectly.

2. Prep the Dish: Grease a deep pie dish or baking dish—approximately 24–26 cm (9.5–10 inches) in diameter and 5 cm (2 inches) deep.

3. Brown the Butter: Melt the butter in a small saucepan over low heat. Watch it closely; once the milk solids begin to toast, it will smell nutty and turn a golden amber. Immediately pour it into a separate container to stop the cooking and let it cool slightly.

4. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, vanilla sugar, and cardamom.

5. Create the Batter: Whisk in the milk gradually to avoid lumps. Add the eggs one at a time, whisking until smooth. Finally, fold in that liquid gold—the cooled browned butter.

6. The Pour: Pour the batter into your prepared dish. To get that signature custard-like center, the batter should sit thick in the pan, forming a layer about 2 cm (¾ inch) deep.

7. The Bake: Bake at 200°C (400°F) for 25–35 minutes. You are looking for a surface that is golden brown and edges that have puffed up beautifully.

8. Serve: This is best served while still warm. Sprinkle that pinch of flaky sea salt over the top to wake up the flavors.

Serving suggestions

Serve the pancake with The Raspberry-Rose jam and Chantilly cream; it is the perfect way to bring that elevated, authentic sweetness to your table.

Pairs well with

Cold winter days, slow Sundays, laughter with your loved ones, and “Faraway” by Apocalyptica. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. Care to leave a tiny heart for this post? Or, if you know another food lover who would enjoy this, please forward this letter to them.

And most importantly, let me know how your Finnish pancake turns out.

Subscribe now

This jam feels like the air right before a storm breaks over the sea—heavy, shimmering, and a little restless. It’s for those hours when you’re up before the world has even thought of waking, standing by the window while the landscape is still wrapped in that deep, bruised blue of midwinter. With the Full Moon only a couple of nights away, there is a pull in the air that makes everything feel slightly on edge. Raspberry and rose are like that, too; they don’t seem like they belong together, but in this low, borrowed light—the kind that hangs over the Helsinki coast this time of year—they collide in a way that feels simply right.

I wanted this flavor to feel private, almost ghostly. It takes the sharp, bright edge of a raspberry and pulls it into the shade, making it something softer. It’s not an everyday condiment; it’s a secret you keep in a jar. It’s fragrant, a little bruised, and meant for the people who know that the best things usually have a bit of a bite to them.

I can’t make this without thinking of the brambles. I remember staining my hands red when I was a little girl, reaching past the thorns for the berries that grew deepest in the shadows. There’s a specific kind of silence in those wild spots—a feeling that the land is watching you back. It’s a lonely feeling, but it’s the kind of place you keep going back to, running with the moon just to feel the cold air on your face.

Subscribe now

The Details

The heart of it all is the friction. You have the tart, jagged raspberry meeting a drift of rose water. The goal isn’t to make something “pretty”—it’s to make something that stays with you, like a melody you can’t quite shake. Too much rose and it’s suffocating; too little and you could have just made a simple raspberry jam without the element of surprise. Finding that balance is everything.

You can leave the raspberries whole, seeds and all, so the texture stays raw and honest—the kind of jam you’d find in a cottage with the lights dimmed. Or, you can strain it until it’s silky. Both work; it’s only a matter of personal taste regarding the texture.

Because the berries are so sharp, they need enough sugar to anchor them. The set is deliberately loose—more of a slow purée than a stiff jelly. The lemon zest is there to keep the flavors from getting too heavy, cutting through the sweetness like a sharp thought.

It’s a simple recipe, but it’s more layered and intriguing than you might imagine. By the time the jar is empty, you’ll understand why one could long for the full moon and those walks across the garden on a summer night—just to go back to the beautiful berries and the shaded brambles.

Notes and flavours: Raspberry, rose, bright lemon, seduction.

Raspberry-Rose Jam recipe

The Facts:

• Yields: ~600 ml (about 20 oz)

• Prep: 5 minutes

• Cook: ~ 10 minutes

• Cooling: 4–8 hours (though it sets perfectly in the fridge overnight)

Ingredients:

• 400–500 g Raspberries (fresh or thawed) / approx. 14–17.5 oz or 3.5–4 cups

• 1 dl Jam & Marmalade Sugar / approx. 7 tbsp or slightly less than ½ cup

• 2 tbsp Rose Water (ensure it is food-grade)

• 2 tsp Lemon Juice

• 1 tsp Grated Lemon Zest

Note: If you are outside Northern Europe, you can substitute the specialty sugar with 1 dl (approx. ½ cup) of granulated sugar mixed with 1.5 tsp of powdered fruit pectin.

The Process:

1. Prepare the Berries: Place the raspberries (including any juices if thawed) into a heavy-bottomed pot. Add the lemon juice and zest.

2. Heat: Simmer over medium heat until the berries soften and break down.

3. Texture:

   • For a rustic texture, leave the seeds in and mash the berries slightly.

   • For a silky texture, press the warm mixture through a fine-mesh sieve to remove the seeds, then return the liquid to the pot.

4. The Set: Stir in the rose water and sugar and boil for 3–5 mins (or follow your specific package directions). We’re aiming for a loose, pourable texture—soft and evocative of a slow purée

5. The Finish: Remove from heat and let the jam rest in the pot for about 20 minutes. Use a spoon to skim off any light foam from the surface to keep the jam clear and jewel-like.

6. Jar: Pour the warm jam into sterilised jars. Close the lids tightly and store in a cool, dark place. Allow the jam to cool completely at room temperature before transferring it to the fridge. While it will be ready to taste in a few hours, it reaches its perfect, sophisticated set after a night in the cold.

A Few Notes:

• Small Batches are Better: I always make smaller quantities like this because I buy seasonal products or use frozen berries harvested in the summer for later use—that’s how we roll here in the North!

• The Sugar Difference: This recipe is built on Jam & Marmalade Sugar (Hillo-marmeladisokeri for the Finns), which carries a lower sugar content. I prefer this weight; it keeps the flavors intense and sharp, perfect for small batches that aren't meant to linger on a shelf for months. If you choose to use granulated sugar and fruit pectin instead, please consult the specific ratios on your pectin label, as every brand has its own unique alchemy. Don’t stress the details too much—every batch is a living thing, and you can always lean into the friction and adjust as you go.

• Storage: Because this version is lower in sugar, it must always be stored in the refrigerator. Its shelf life is shorter than traditional jams (about 6 months unopened).

• Rose Water: Use food-grade Rose Water, not rose “extract” or “essence,” which are much more concentrated and will taste like perfume.

Serving Suggestions:

Serve this delicate jam with Chantilly cream and Finnish pancakes (guess what the next post is going to be about?), swirled into rich vanilla bean ice cream or layered into a trifle to elevate a simple dessert.

Pairs Well With:

Elegant brunch, fleeting romance and ‘Closer’ by Kings of Leon. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. I’m a big believer in leaving traces of beauty behind. Care to leave a tiny heart for this post? Or, if you know another seeker who would enjoy this, please forward this letter to them. And do let me know how your jam turns out.

And hey… you can join the circle and subscribe to SLOW JAMS by clicking the button below.

Subscribe now

The truth is, when I choose to look at someone, I look as deep as the world lets me. Secrets and silent prayers aren’t only revealed in words; they leave traces, and if we are lucky, they leave beauty. Call me a hopeless romantic, but I would rather go looking for beauty, joy, and love than anything else.

When I create, I want to add to that beauty. There are things in this world that simply belong together—notes and flavours that move in harmony, like a catchy melody paired with a seductive choreography. And my favourite place for this kind of alchemy is the kitchen. That’s where I run to when I hang up my leather jacket.

But now it’s not leather jacket weather. Helsinki is beautiful and moody, covered in powder snow. On a dark, velvety night like this—no matter where you are in the world—I find myself craving the sun. The only thing I can suggest is that you light a few candles and put on your best dress. Play some Eagles or Led Zeppelin and find that inner strut, channeling Dita Von Teese with her signature Cointreau cocktail in hand.

Let your mind wander through orangeries and the warmth of a summer’s eve somewhere in the Mediterranean. If someone else walks with you in these images, let them. If not, embrace everything you’ve got. Hold on to that feeling; let it be the secret ingredient for this classic Orange & Cointreau jam.

Subscribe now

The Details

There is something about the aroma of this preserve that feels inescapable, carrying the same balanced, aromatic spirit as the drink itself. While many jams are content with being simply sweet, this blend offers a certain depth and character—a refined bitterness that acts as a sophisticated counterpoint to the everyday. The oranges provide the brightness, while the Cointreau and vanilla add a layer of seductiveness.

It is soothing yet bright, a simple elegance that works all year round—whether at a slow breakfast or as a late-night snack. You can even adjust the flavour with warm spices, like star anise, to suit a winter’s preference.

I will tell you that the preparation asks for a bit more of your time—peeling and segmenting the fruit—but the process itself is meditative. The resulting texture and clarity of flavour justify every minute spent. No apologies for the extra step. Some things are simply worth the time they take to become real, and real good.

Notes and flavors: Orange, vanilla, subtle spice, sunlight.

Orange & Cointreau Jam Recipe

The Facts:

• Yields: 4-5 smaller jars (~1.2 liters / 40 oz)

• Prep: 45 minutes

• Cook: 15-20 minutes

• Cooling: 4–8 hours (though it sets perfectly in the fridge overnight)

Ingredients:

• 1 kg (2.2 lbs) orange segments

  • Peeled, membranes removed, and chopped; this requires roughly 2.5 kg of whole oranges

• Zest of one organic orange

• 1 kg (2.2 lbs / approx. 4.5 cups) Jam Sugar

• 2 tsp Vanilla Sugar or 1 vanilla pod (split and seeds scraped out)

• 3 tbsp Cointreau orange liqueur

• (2 star anise pods)

Instructions:

1. Prepare the Fruit: Wash the organic orange thoroughly and finely grate the zest. For the rest, peel and segment them carefully, ensuring all white pith and tough membranes are removed. Chop the clean segments into small cubes.

2. Combine: Place the orange cubes, zest, and any juice from the cutting board into a pot. Add the jam sugar and vanilla. Stir in the star anise now if you are using it.

3. Simmer: Bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for 10–15 minutes. Stir occasionally to ensure the sugar dissolves perfectly and doesn’t stick to the bottom.

4. The Alchemy (The Cold Plate Test): Before you finish, place a small saucer in the freezer for a few minutes. Drop a spoonful of the hot jam onto the cold plate. Let it sit for a moment, then push it with your finger—if the surface wrinkles, the magic has happened and your jam is ready.

5. Skim and Cool: Let the jam rest in the pot for about 20 minutes. Use a spoon to skim off any light foam from the surface to keep the jam clear and jewel-like. (Remember to remove the star anise before jarring).

6. Jarring: Pour the warm jam into sterilised jars. Close the lids tightly and store in a cool, dark place. Allow the jam to cool completely at room temperature before transferring it to the fridge. While it will be ready to taste in a few hours, it reaches its perfect, sophisticated set after a night in the cold.

Serving Suggestions:

Serve this elegant jam swirled into crème fraîche, alongside dark chocolate, or as a bright substitute for apricot jam in a Sacher cake. It also works beautifully in cocktails or simply on morning toast.

Pairs Well With:

Flirting, date nights, and the perfect, sexy bass line of “One of These Nights” by Eagles. Click the button below to listen to the song on the SLOW JAMS: The Letters playlist.

The Letters / Playlist

P.S. I’m a big believer in leaving traces of beauty behind. If you know another seeker who would enjoy this, please forward this letter to them. And let me know how your jam turns out.

More to come. Talk soon.

Share

Subscribe now

It’s finally time.

I’ve spent a lot of time thinking about why some meals stay with you while others are forgotten before the dishes are even dry. For me, it’s usually about the atmosphere—the way a specific bassline can change the feeling of a room, or how a simple jar of jam can become the center of a spectacular dinner when the timing is right.

To me, there are two things in life, above everything else, that both channel and capture love like no other: food and music. SLOW JAMS is a mix of both.

It’s a project born here in Helsinki, built on the idea that life is far too short for uninspired food or stories that don’t lead anywhere. These recipes are developed in the same kitchen where I drink my morning coffee—practical, honest, and designed for the life we actually live.

What we’re doing here:

I’ll be sending you regular letters. Each one is a translation of a moment that has moved me, inspired me, and stayed with me, turned into a recipe. These are “slow jams” in every sense: recipes centered around jams and the dishes they inspire, paired with a soundtrack to set the mood while you cook.

The approach:

• Non-negotiable flavor: I believe in shortcuts, but only if the result is spectacular.

• Nordic honesty: No noise, no fluff. Just good company, recipes anyone can cook, and simply better food.

• The Music: Every post comes with a song. Hit play and let the mood settle.

If you like the idea and know someone who would share the feeling, please let them know about SLOW JAMS.

I’m pairing this first letter with Chris Stapleton’s 'Starting Over.' It’s a song about the hard roads being the ones worth choosing—a perfect note to begin with. You can listen to it directly on The Letters playlist on YouTube Music by clicking the button below

The Letters / Playlist

Oh, and one more thing… thank you for being here.

- Katariina