A week of preserving
I like pastry that shows the marks of how it was made
Hi, I am Thea.
I am a recipe developer based in Turku. Modest, repeatable steps beat big plans nearly every time.
Selected
A slower way to think about pickles
Most of what I know about soups came from getting it wrong first. Most of the flavour comes from persistence rather than ingredients
About this site
Seasonal recipes
I make a double batch and freeze half for busy weeks.
A small cooking class now and then
I would rather do one thing carefully than five things quickly.
Notes on bread
I keep coming back to stews, largely because it rewards persistence.
Colophon
Serve it with good bread and whichever greens look best. In November the light changes, and so does the work. About →