Happy 'Lucia'....

Legend has it that, on 13 December 1764, a gentleman in Sweden was woken in the middle of the night by a beautiful voice.  He saw a young woman in white, singing and dancing through his room.  She had wings and was carrying a candle.  It was Saint Lucia.  She brought light, food and wine for comfort on what was, in the Gregorian calendar, the longest night of the year.  In Sweden, this fabled event is celebrated every 13th December.  Girls dress up in long white dresses and walk carrying lit candles, singing the beautiful Lucia carol....'The Festival of Light'.

Although brought up here in England, as a child, my Swedish mother along with my sister and I would always celebrate this lovely tradition. We girls would dress up in long white dresses, with myself as the eldest sibling, wearing a traditional wreath with candles on my head.  We would go around to my grandparent's house which was along the lane from ours, and quietly let ourselves in, early in the morning on 13th December.  Entering their bedroom by candlelight and singing the Lucia carol, we would bring them tea, and gingerbread in bed.  It was a beautiful tradition that my English grandparents loved, and remains a treasured childhood memory for me.

Another traditional treat to be eaten in Scandinavia on this date is delicious Lucia bread.  

With the recipe taken from one of my favourite cookbooks to use at this time of year 'Scandinavian Christmas' by Danish chef Trine Hahnemann, I shall certainly be making a batch or two of these delicious treats....

Simple to make, here is the recipe if you are inspired to try....

LUCIA BREAD:

You will need:

40g fresh yeast (or 15g dried yeast this is not available, but fresh makes all the difference if you can!)

500 ml lukewarm whole milk

1/2 tsp saffron

200g salted butter, melted

1kg plain flour, plus more to dust

1tsp salt

100g caster sugar

75g raisins, plus more to decorate

1 egg, beaten

Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and stir until the mixture turns yellow.  Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.

Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl.  Knead the dough on the floured work surface for 10 minutes, until it is shiny but not sticky.  Return it to the bowl, cover with a clean tea towel and leave to rise for 1.5 hours at room temperature.

Lightly knead the dough again on a floured work surface.  Divide it into about 22 equal pieces.  Roll them into sausages, then form them into different shapes.  Lucia breads often take the form of old Nordic mythological symbols, such as buckthorn and cats.  Stud each with a few raisins.

Place the breads on baking trays lined with baking parchment, cover with clean tea towels and leave to rise again for 30 minutes.

Preheat the oven to 180 degrees C/350 degrees F/gas mark 4.  Brush the risen breads with the beaten egg and bake for 20-25 minutes, or until golden brown all over, then leave to cool on a wire rack.

Delicious as they are, or spread with a little butter!

***

I do hope you are having a happy weekend?
If you are still looking for that perfect stylish gift, then don't forget to pop over to 'The White Company' who still have a lovely 20% off until midnight tonight....just click on the 'White Company' link here in the right hand column using  the Code: AH657

Enjoy your Sunday...

Sophia xx

COFFEE STOP

…..somewhere special for your address book.

Tucked away behind Sloane Square in Chelsea, in amongst the beautiful shops of Pavillion Road, you will find the perfect place to pop in for a morning coffee or afternoon tea for a treat…..

For lovers of fine chocolate (who isn't?) and artisan baking, Cocomaya is a gorgeous find.

Too cold, wet and windy last week to contemplate sitting outside….my daughter and I were happy to retreat in to Cocomaya's warm and welcoming little shop for morning coffee.

Cocomaya is the brainchild of two highly influential players in the fashion industry.  Former head of concept at 'Liberty' Joel Bernstein and the accessories and fashion consultant Walid al Damirji.  Through their three London stores, (others in Connaught St. and Porchester Place)  they have combined their love of fine chocolate and authentic artisan baking…..all set in visually beautiful and inspiring spaces.

A treat for the eye as well as the tastebuds….a little haven and welcome pause in the day.

So if you find yourself in this part of town, and want the perfect cup of coffee or tea, along with perhaps something a little indulgent, then do pop in to Cocomaya…..the perfect January treat!

'Cocomaya'……..186 Pavillion Road, London SW1X OBJ

*****

Wishing you a very happy Tuesday….

Sophia xx

'LUCIA'

Today, 13th December is St. Lucia's Day!

Celebrated in Scandinavia and Italy, this feast day is dedicated to Lucia of Syracuse (d.304).

Legend has it that on 13th December 1764, a gentleman in Sweden was woken in the middle of the night by a beautiful voice.  He saw a young woman in white, singing and dancing through the room.  She had wings and was carrying a candle.  It was Saint Lucia.

She brought light, food and wine for comfort on what was, in the Gregorian calendar, the longest night of the year.  

This fabled event is still celebrated today in Scandinavia.  Girls dress up in long white dresses, and boys as 'star boys' and walk carrying lit candles, singing the beautiful Lucia carol, with the eldest daughter or a particular girl picked out to be 'Lucia' with her wreath of candles on her head.  I myself have fond childhood memories of celebrating Lucia each year, when my sister and I would go round to my grandparent's house very early in the morning for Lucia, and sing for them at the foot of their bed, dressed in our long white dresses and red sashes with candles and home made gingerbread.

As well as gingerbread, another traditional Scandinavian treat at this time of year is 'Lucia Bread'.....delicious little saffron buns, often taking the form of old Nordic mythological symbols, such as buckthorn and cats.

Here is a simple recipe for Lucia Bread, taken from Trine Hahnemann's beautiful book 'Scandinavian Christmas'.  The recipe should make about 22 of these lovely little buns....perfect with morning coffee and not too sweet to have for breakfast.  

ALL PHOTOS VIA PINTEREST

'Lucia Bread'

40g fresh yeast (or 15g dried yeast)

500ml lukewarm whole milk

1/2tsp saffron

200g salted butter, melted

1kg plain flour, plus more to dust

1tsp salt

100g caster sugar

75g raisins, plus more to decorate

1 egg, beaten

Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and stir until the mixture turns yellow.  Add the melted butter.  In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.

Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl.  Knead the dough on a floured work surface for 10 minutes, until it is shiny but not sticky.  Return it to the bowl, cover with a clean tea towel and leave to rise for 1.5 hours at room temperature.

Lightly knead the dough again on a floured work surface.  Divide it into about 22 equal pieces.  Roll them into sausages, then form them into different shapes, as in the picture above, curling up the ends.  Stud each with a few raisins.

Place the breads on baking trays lined with baking parchment, cover with a clean tea towel and leave to rise again for 30 minutes.

Preheat the oven to 180 degrees C/350 F/gas mark 4.  Brush the risen breads with the beaten egg and bake for 20-25 minutes, or until golden brown all over, then leave to cool on a wire rack.

Eat them as they are, or spread with chilled butter.

*****

Delicious!

To all my lovely family in Sweden, and to all my Scandinavian readers, I wish you a very happy Lucia celebration today!

Sophia xx