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. Fika: The Art of the Swedish Coffee Break. As we write in Fika: The Art of the Swedish Coffee Break, Functioning as both a verb and a noun, the concept of fika is simple. We both thought it would be nice to share our stories behind the scenes on how we created this book. Youll learn the history of fika in Sweden and have plenty of new recipes to try. It has been a long and wonderful journey together with my dear collaborator Anna Brones. A coffee break can be so much more than a dose of caffeine. 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. Fika The Art of the Swedish coffee break is finally here. Fika and the Art of the Coffee Break Story: Penelope Bass FebruKaffeverket (and its Stockholm sister cafés Gast, Cirkus, and Kavalleriet) embody the fika mentality with bright, welcoming spaces. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. 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. I put the leftovers in the freezer.Īn 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. These are definitely best right out of the oven. I think the rolled version would cook more evenly. Fika: The Art of the Swedish Coffee Break is a delightful little baking book extoling the virtues of both the coffee break and the sweets that are as much. While the twisted ones looked beautiful, I had to cook them about 10 minutes to get the centers done and that made the bottom of the buns slightly more done than I wanted. Next time, I might just try the plain, rolled like a snail version. Browse and save recipes from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats to your own online collection at. I shaped them into the fancy, twisted version shown on the second page of the recipe. The only pain was shelling all those cardamom pods to get the seeds out it took me at least half an hour to get the 3.5 tsps of seeds that I needed. Also, I used ceylon cinnamon rather than cassia cinnamon, so the cinnamon flavor was mild. I made the cinnamon variety which was very heavy on the cardamom and thus tasted a bit closer to a cardamom bun. VETEBULLAR - KANELBULLAR och KARDEMUMMABULLAR (Cinnamon and Cardamom Buns), page 26 - These buns are really delicious.
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