LET’S HYGGE MARCH 2025

BESPOKE CARDS WITH BOTANIC SKETCHES

I’ve set up a little creative nook where I can leave my paints, pencils, and drawing tools out, making it easy to return to my sketches whenever inspiration strikes.

Every weekend, I’ve been sketching a new plant from my garden or walks. Having this dedicated space has made all the difference — I’ve kept up with it for three weekends now! It feels so rewarding, and I’m truly grateful for this little corner of creativity and study.

Perhaps you have a special nook too — somewhere you can immerse yourself in a creative project? If not, maybe now is the perfect time to create one!

ALL YOU NEED:

I cherish taking the time to make sketches and small drawings — it’s my kind of meditation, a wonderful way to pause and step away from routine. Before I start sketching, I love preparing watercolor backgrounds, blending my favorite teal-green tints and tones, then letting them dry. This process alone is a beautiful creative ritual.
When I’m ready, I choose herbs or plants that inspire me and bring them to life with my favorite pen. I often split this into two sessions — one for painting the backgrounds and another for sketching — allowing each step to feel like its own little moment of joy.

Fastelavn is a cherished time of year in Denmark, filled with joy and tradition. Children dress up in costumes, go door to door for treats, and take part in a fun school game where they try to knock down a wooden barrel — similar to a piñata! The one who lands the decisive hit becomes the Queen, while the one who knocks down the last board is crowned the King. It’s a much-loved celebration!

Of course, no Fastelavn is complete without the highlight of the tradition — delicious Fastelavnsboller!

Makes 6 big or
8 small pastries

INGREDIENTS

Choux Pastry
1/2 cup water
55 g butter
55 g wheat flour
2 beaten eggs

Vanilla Cream
1/2 vanilla pod
30 g sugar
2 egg yolks
10 g cornstarch
1 cup full cream milk

Prune Puree
100 g untreated prunes without stones
1/4 cup water

Whipped cream
1/2 cup thickened cream

Choux Pastry  Bring water and butter to a boil in a saucepan. Add the flour all at once and stir vigorously until the dough pulls away from the pot and spoon. Continue stirring for about 1 minute to toast the dough slightly.

Transfer the dough to a bowl and let it cool for about 5 minutes.

Gradually beat the eggs into the dough, a little at a time, until it becomes glossy and can hold its shape in peaks.

Using two spoons or a piping bag, place 6-8 small mounds (about 4-6 cm in diameter) on a baking sheet lined with parchment paper.

Bake the choux pastries in the middle of the oven at 200°C (traditional oven) for 20–30 minutes until they are puffed and golden. Do not open the oven door during the first 10 minutes of baking, as this may cause them to collapse.

Vanilla Cream. Split the vanilla pod and scrape out the seeds. Mix the seeds with the sugar to separate them. In a saucepan, whisk together the vanilla sugar, egg yolks, and cornstarch. Gradually whisk in the milk and heat slowly, stirring constantly, until the mixture thickens into a smooth vanilla cream.

Pour the vanilla cream into a bowl, cover the surface with plastic wrap, and refrigerate until completely cold.

Prune Puree. Coarsely chop the prunes and cook them in a saucepan with water until they form a mushy consistency. It only takes a few minutes. Let the prune puree cool.

Whipped Cream. Whip the thickened cream until it is light and fluffy.

Filling the Choux Pastries. Cut the choux pastries open and fill each base with a generous tablespoons of vanilla cream, whipped cream and a teaspoon of prune puree into each choux pastry. Place the tops back on and dust with a little icing sugar before serving.