Hey everyone! It's that magical time in Northern Europe when daylight stretches well into the night, creating the feeling of endless summer days. While it might seem like the perfect time to take it easy and enjoy the season, I feel so alive and energized by the long days that I want to do as much as possible. This vlog is all about enjoying summer to the fullest!

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Rhubarb Syrup
Ingredients:
1 kg rhubarb
200400 grams sugar
Water (enough to slightly cover the rhubarb)

Instructions:
Wash and chop rhubarb into pieces, then weigh it to determine the amount of sugar needed. Add rhubarb to a pot and cover with water. Leave to infuse overnight. Bring mixture to a boil and let it boil for 1015 minutes. Strain the mixture, pressing out as much juice as possible. Add sugar and simmer until dissolved. Wash and sterilize jars and lids. Pour syrup into sterilized jars, seal, and store.

Focaccia Bread
Ingredients:
3.5 dl water
25 grams of fresh yeast
7 dl wheat flour
1 teaspoon sea salt
0.5 dl extra virgin olive oil (plus extra for drizzling)
Optional toppings: rosemary, olives, cherry tomatoes, etc.

Instructions:
Dissolve yeast in warm water. Add 2 dl flour, mix, then add salt and mix again. Gradually add the remaining flour, then olive oil and mix until dough forms. Knead for 510 minutes; the dough will be quite sticky, and that's okay. Let rise until doubled (12 hours). Preheat the oven to 220°C. Oil an oven dish and transfer the dough, spreading it to fit. Press fingertips into dough to create dimples. Drizzle with olive oil and add toppings. Let the dough rise in oven dish for additional 30 minutes. Bake for 2025 minutes until golden brown. Let it cool slightly before serving.