Fika food

Fika food

By
Simon Bajada
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781743791448
Photographer
Simon Bajada

Fika – the culture of taking a break over a warm drink with something sweet – is popular in Nordic countries. Although the word itself comes from Sweden, you’ll find Scandinavians pausing to take coffee and cake all the way from Denmark’s Bilund to Norway’s Kirkenes. Commonly fika is taken after lunch, though it can be enjoyed at any time of the day. Most importantly, it’s about switching off for at least 15 minutes and savouring a steaming cup and its accompaniment. On a cold winter’s morning, if peckish, there is nothing better.

Given that almost all fika items are considered a treat, they tend to be high in sugar and butter content! In the chapter ahead I have experimented with creating a range of more ‘guilt-free’ savoury and sweet options for complementing your coffee break.

Recipes in this Chapter

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