Swedish Fika: Cakes, Rolls, Bread, Soups, and More

Product Description
Elevate your coffee break to a true Swedish fika with these delightful recipes for cookies, cakes, pies, tarts, buns, breads, soups, and more! \nThe Swedish tradition of Fika is a bit like British tea time, except that it features a great cup of coffee rather than tea and evokes feelings of a cozy cafe with a good book, a slice of moist almond cake, perhaps a cinnamon bun fresh out of the oven. Fika is a chance to take a break in the midst of a busy day to savor the sweet things in life. \nMilo Kalén shares the delights from her own Kaka på Kaka café in Sweden, offering a delightful collection of recipes for sweet and savory treats. Fika may be famous for its traditional baked goods, but Kalén also includes comforting lunch dishes such as Vegetable Gratin featuring roasted carrots, parsnips, and leeks smothered in grated cheddar and Tomato Soup with homemade dumplings. Find recipes including:\nJam Thumbprints, filled with a dollop of raspberry jam
Oat lace cookies, which are gorgeous stacked in a glass jar
Mazarin Cake with layers of grated almonds, raspberry jam, and short crust pastry
Butter Wreath made of cinnamon rolls shaped into a wreath and baked to a golden brown
Rye rings, which are a bit like bagels and delicious served with smoked salmon
Cauliflower soup, a smooth and creamy soup with a kick
Salad with chèvre and pan-fried plums
And more!
Pour a cup of coffee and flip through the sumptuous pages of
Swedish Fika. The beautiful photographs and easy-to-follow recipes will inspire you to take more breaks to enjoy a homemade cookie, a slice of pie, or a bowl of comforting soup.
About the Author
Milo Kalén has run the Kaka på kaka café in Limhamn outside Malmö, Sweden, since 2013.
Excerpt. © Reprinted by permission. All rights reserved.
When I’m in the kitchen . . .\nFlavor comes first, \ngood ingredients second, \nand it has to be fuss-free! \nSomething I often say when I’m explaining how to make a cake, soup, or bake bread is: “Don’t worry about it too much.” And you really don’t have to—as long as you’re enjoying what you’re doing. Taste it, feel the consistency, use the ingredients you like, and it’ll be great! Be adventurous too. If it fails, well, OK—sometimes you have to throw it away and start again. Then, once you’ve got the knack, experiment! Knead your dough for a longer or shorter time, make different shapes or add delicious fillings. Try substituting part of the flour with another kind; brush and decorate your pastries with different things. It’s about finding your favorites. I love vanilla, which I’m sure you’ll notice from the recipes. If it says a teaspoon, I use at least a tablespoon. And rosemary—that must be God’s gift to humanity!\nI hope this book inspires you to try my favorite recipes and create your own. Play with the recipes—add a pinch of salt or sugar, even if it doesn’t say so. Or tip the dough onto an oven tray instead of into a baking pan. Have fun!\nMilo