We also wandered a lot in the lovely spring sunshine. A perfect way to spend a weekend.

It’s definitely that time of year again. The bit where I get all excited that it’s light in the morning when I wake up, I want to wear light coloured clothes and start believing that spring is here.

Also, as Easter is approaching, it’s semlor time. In Scandinavia, semlor are eaten on Fat Tuesday (also known as Shrove Tuesday) instead of pancakes. They are delicious bread buns with a gorgeous cardamon cream filling. This one comes from the Scandinavian Kitchen on Great Titchfield Street.

I stuffed my face with one whilst drinking tea yesterday evening. Ps. Thanks Marina. You’re a good friend.

This beauty has stem ginger, sticky black treacle and orange zest in it. I’ve topped it with cream cheese icing. It was inspired by this version over at BBC Good Food.

I love January for being quiet. I get my time to clean and cook back. Too much of that and I get bored but I love the shift in balance and my liver loves the lack of alcohol. Expect many more baking posts this month!

so out came the tea set and the brand new pink teapot and we ate a floral inspired spread all washed down with black earl grey tea.

rosemary scones topped with cream cheese, white grapes and parma ham

take an ordinary scone recipe, replace the sugar with flour, add 2 tsps of chopped fresh rosemary and a pinch of fresh ground black pepper.

violet petal shortbread

a basic vanilla shortbread recipe with a small piece of crystallised violet pressed in to the top whilst they are cooling.

lemon and rose drizzle cake

taking this recipe as a starting point, use 2 tbsp of rosewater for the cake mixture instead of lemon juice. For the drizzle, use a mixture of 2 tbsp rosewater/1 tbsp lemon juice to prevent too strong a perfumey taste and add a little pink food colouring. decorate with rose petals instead of lemon zest. It needs baking for 50 – 60 mins max though – not 1hr 15 like the recipe suggests.

Perfect for a beautiful sunny day. Happy birthday mum!