FIKA HAS ARRIVED IN THE UK

Just read it this Sunday Times Style Magazine that the Swedish Fika in on the up. Morning or afternoon (could be at 8.00 PM as well) coffee with a cake or more often, as pictured, a cinnamon or cardamon bun! These ones i made myself! Traditionally we drink brewed coffee but these days any kind, of course, even tea. We still call it a FIKA!

You need

500 ml milk
125 g melted butter or margarine
50 g of fresh yeast or the equivalent in dry yeast 
100 ml sugar
a pinch of salt
1,5 litre of plain flour
1 tsp cardamon
Butter, cinnamon, egg for the baking.
Mix the melted butter with the milk and crumble the yeast in. It should be about 38 degrees Celsius. If you use dried yeast mix it with the flour and heat the milk and butter to just over 40 degrees Celsius.

Add the sugar and the salt to the liquid and season with a bit o cardamon if you like.

Work in the flower until it goes a bit not sticky. Work it on the
table for a few minutes. Let it rest under a towel for 40 minutes.

Roll the dough out to a 30x40 cm square. Spread a thin layer of butter and add sugar, cinnamon or jam if you like.

Roll up and cut in to inch sized slices and put in bun cases.
Rise for another 30 minutes under cover and then brush with egg and add sugar or similar. Bake for approximately 1+-15 minutes at 225 degrees Celsius.
Serve warm if you can. Suitable for home freezing! And with coffee of course. That is a proper FIKA!
 

THESWEDISHWOMANINTHEUK: GRAVAD LAX IS A SWEDISH DISH

THESWEDISHWOMANINTHEUK: GRAVAD LAX IS A SWEDISH DISH: GRAVAD LAX (means buried salmon) is a very Swedish dish indeed and not Scottish that some people think. In the old days the salmon was bur...

GRAVAD LAX IS A SWEDISH DISH

GRAVAD LAX (means buried salmon) is a very Swedish dish indeed and not Scottish that some people think. In the old days the salmon was buried in the ground for a couple of days but nowadays we put it in the fridge! For one fillet you need 4 tbs of salt, 4 tbs of sugar, plenty of finely cut dill and 2-3 tbs of coarse pepper (a mix of black, white, green and pink if you like). It can also be seasoned with lime, lemon and saffron...mix the salt, sugar and pepper and rub it into the salmon. Sprinkle the dill on top and cut the fillet i two pieces, put them together,  inside to inside. Place in a plastic bag and add a weight on top. Put in the fridge and leave for 2-3 days turning occasionally. Serve in thin slices with gravad lax sauce or some sour creme seasoned with dill or/and mustard. Yummy and very simple. Will keep in the fridge for about a week!

THE SWEDISH LADY IN THE UK, WELCOME

Welcome to my new blog where I will talk about being Swedish and living in the UK etc. I am a big fan of BBC Radio 2 and not one day goes by with them not mentioning my home country and quoting something that we are familiar with, and sorry to say, most of the time they get it a bit wrong! That is why I am here! They already have the Old Lady and now here I am THE SWEDISH LADY IN THE UK!