Slow Life in Finland- Strawberry Jam, Lemon Yogurt Cake & Smoked Salmon Avocado Toast - Silent Vlog

Today's Video: Slow Life in Finland: Strawberry Jam, Lemon Yogurt Cake & Smoked Salmon Avocado Toast | Silent Vlog🍓

🌿 Hello dear friends,
Welcome back to another Slow Life in Finland. 💛
Today's vlog begins with a quiet morning as I prepare a delicious Smoked Salmon & Avocado Toast for breakfast, which my husband and I enjoy together on our terrace surrounded by the peaceful beauty of nature. There is something truly special about starting the day with fresh air, birds singing, and a simple homemade meal.
Later in the morning, I bake a refreshing Strawberry Lemon Yogurt Cake, the perfect summer treat to enjoy with a cup of coffee in the afternoon.
I also refresh our home by cleaning and caring for our dining table and console table, applying nourishing oil to the wood, changing the tablecloths and table runners, and decorating them with beautiful handpicked wildflower bouquets. Small touches like these make our home feel even warmer and more inviting.
After folding the freshly washed laundry, I make the most of this year's wonderful strawberry harvest by preparing a batch of homemade strawberry jam to enjoy in the months ahead.
I hope this quiet summer vlog brings you a little peace, comfort, and inspiration to slow down and enjoy life's simple moments.💞

Thank you so much for being here🌸💛
Sending a lot of hugs....💛

All recipes can be also found in the pinned comment of this video📌

💛📌Recipes CTTO:📌💛
🥑 Smoked Salmon-Avocado Toast 🍞
🧺 Ingredients 📌
4 slices Finnish rye bread
120 g smoked salmon
1 ripe avocado, sliced
100 g cream cheese
½ cucumber, thinly sliced or pickled cucumber
Fresh dill
1 lemon, cut into wedges
2 soft-boiled eggs
Salt and freshly ground black pepper

👩‍🍳 Instructions 📌
1. Boil the eggs for 6½–7 minutes, then cool in cold water.
2. Toast the rye bread lightly if desired.
3. Spread cream cheese on each slice.
4. Layer avocado, cucumber, and smoked salmon.
5. Garnish with fresh dill and a squeeze of lemon.
6. Serve with the soft-boiled eggs and a bowl of fresh strawberries and blueberries.

🍓 Strawberry Lemon Yogurt Cake 🍓
🧺 Ingredients 📌
Cake:
250 g plain Greek yogurt
200 g sugar
3 eggs
120 ml vegetable oil
Zest of 2 lemons
2 tbsp fresh lemon juice
300 g all-purpose flour
2 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
150 g strawberry wedges

Topping:
250 ml whipping cream
2 tbsp icing sugar
300–400 g fresh strawberries
100 g blueberries
Fresh mint leaves

👩‍🍳 Instructions 📌
1. Preheat the oven to 175°C (160°C fan).
2. Grease and line a 9-inch cake pan.
3. In a bowl, combine the flour, baking powder, and salt.
4. In another bowl, whisk together the yogurt, sugar, eggs, oil, vanilla, lemon zest, and lemon juice.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Fold in strawberry wedges and transfer the batter to a lined cake pan.
7. Bake for 35–45 minutes, or until a skewer inserted into the center comes out clean.
8. Remove from the oven and cool completely.
9. Whip the cream with the icing sugar until soft peaks form.
9. Spread the whipped cream over the cooled cake.
10. Decorate generously with strawberries, blueberries, and mint leaves.
11. Dust lightly with icing sugar just before serving for a fresh summer look 🌼🍓

🍓 Classic Strawberry Jam 🍯
🧺 Ingredients 📌
1.7 kg strawberries
800 g to 1 kg sugar
Juice of 1 lemon (optional, but helps flavor and setting)

👩‍🍳 Instructions 📌
1. Wash, hull, and cut the strawberries.
2. Mix with the sugar (and lemon juice, if using). Let it sit for 1 hour to draw out the juices.
3. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
4. Boil rapidly for 15–25 minutes, stirring often and skimming off any foam.
5. The jam is ready when it reaches 104–105°C, or when a spoonful placed on a cold plate wrinkles slightly when pushed with your finger.
6. Remove from the heat and let it cool completely before transferring to a sterilized jar.

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