Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats
Anna Brones, Johanna Kindvall
Language: English
Pages: 168
ISBN: 1607745860
Format: PDF / Kindle (mobi) / ePub
An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.
Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing all of us to enjoy this charming tradition regardless of where we live.
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spoon into the sauce and remove. Raise it above the saucepan for a few minutes to let it cool off a bit. The kinuski should have a thick consistency and stick to the spoon, similar to caramel. Remove the kinuski from the heat and let cool slightly. While it is still a little warm, and therefore runny, pour the kinuski little by little onto the cake. As it gets poured on, it will set and harden a little, so you can keep pouring without the risk of pouring it everywhere. Let cool completely.
round baking pans (springform pans work best). You can also bake this in a single rectangular pan and cut in half to make the individual layers. To prepare the torte, cream together the butter and sugar. In a separate bowl, whisk the egg yolks and stir into the butter and sugar mixture along with the vanilla and milk. Mix in the flour and baking powder and stir with a spatula until the batter is smooth. Divide the batter equally between the 2 pans and spread out thinly so that the batter
teaspoons cardamom seeds, crushed 1 tablespoon ground ginger ¼ teaspoon ground black pepper ½ teaspoon baking soda 1½ cups (7.5 ounces, 213 grams) all-purpose flour ¼ cup (60 milliliters) water In a large bowl, cream together the butter, sugar, and molasses. Stir in the cloves, cinnamon, cardamom, ginger, pepper, and baking soda and mix until creamy and well blended. Mix in the flour, a half cup at a time. When you have added about half the flour, blend in the water. Then add the rest of
was an honored time of day, and the servingware reflected that, so a beautiful, complete set was considered as essential to fika as a homemade baked good. Until the last couple of decades, when more casual coffee culture made its way into Swedish territory, this is how coffee was consumed. Any afternoon coffee gathering, be it at a church or someone’s home, would feature a beautiful porcelain set, as indicative of fika as the English tradition of tea. The typical Swedish method of brewing coffee
bits of cardamom in the cake. 10½ tablespoons (5.25 ounces, 148 grams) unsalted butter 3 egg yolks, room temperature ¼ cup (1.88 ounces, 53 grams) firmly packed brown sugar ¾ cup (3.75 ounces, 106 grams) all-purpose flour 4 teaspoons whole cardamom seeds, crushed 3 tablespoons lemon juice ¼ teaspoon salt 3 egg whites, room temperature ¾ cup (5.25 ounces, 148 grams) natural cane sugar Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan. In a saucepan, melt the butter.