Homestead Update And The Mindfulness of Swedish Fika

In Sweden we have something called “Fika”. I have yet to find an accurate English translation for the word, but I suppose it’s somewhat like a coffee break – but it’s so much more – or afternoon tea/tea time. Coffee remains the more popular choice, but both tea and coffee are generally served.

You usually have a fika around 2-3 pm and I think it has both social benefits as well as benefits for mental health. You can drink caffeine-free beverages and eat something like fruit instead of baked goods. It’s more about the social interaction and the midday break. A moment of zen and a conscious effort to be in the moment and when possible, share that moment with other people. It is something that brings people together and it is a great equaliser. Rich or poor, young or old, we all like a good fika.

I know some people might say it’s not that deep, but I think it has cultural significance and I think it is a good way to unite people from all walks of life. A warm beverage, something sweet and good company… what’s not to like?

There are baked goods that are often served.

• “Dammsugare”, for example. They are these oblong arrack-flavoured treats with a chocolate-covered centre and sides covered in green marzipan.
• Cinnamon buns are even more common, and they remain popular among all ages.
• Chocolate balls are one of the first things that young people are taught how to make both by their classmates and in home economics in school. The number of times I made them with friends after school or on holiday breaks… They’re easy to make, the ingredients are affordable and it takes about 15 minutes to make them.
• Kladdkaka is also very easy to make, popular among teens an pre-teens and very beginner-friendly. It is a chocolate cake of sorts, but sticky and gooey in the best of ways… I suppose it is somewhat similar to mud cake, but not quite.
• If it’s a special day, such as a birthday or even Halloween, princess cake is often served. I have finally created a plant-based recipe, but I haven’t tried it out yet. It’s a marzipan-covered cake with layers of sponge cake, cream, custard and jam.
• There’s a book that pre-teens are often gifted and I dare say most Swedish people know it. It is a cookbook for sweet treats and it’s called Sju sorters kakor, which directly translates to seven kinds of cookies. Those are also often served during Swedish fikas.
• During the winter holidays, these treats are replaced with gingerbread cookies – pepparkakor – and saffron buns – lussebullar.

There are a few definitions of the word fika:

“Taking a moment to appreciate the good things in life, often accompanied by sweet treats and a warm beverage such as coffee.”

“A moment to slow down and appreciate the good things in life.”

“Time to pause, reflect and savour the moment.”

“A break from activity during which people drink coffee, eat cakes or other light snacks, and relax with others.”

Baking cinnamon buns

I haven’t made cinnamon buns in years, so before making a gluten-free version, I knew I had to make a basic recipe. So I created a recipe and I made it with half wheat flour and half gluten-free flour blend. I make my own gluten-free flour blend to make sure it is allergen free and as nutritious as possible. They were so good! I think I’ll be able to make a completely gluten-free version next time.

I used my homemade butter – no dairy or nuts – and oat milk instead of dairy milk. I ended up making thirty of them and after two taste tests, I bagged the rest of them and placed them in the freezer.

Tomorrow I’ll be making either blueberry pie or blueberry muffins. Knowing myself, I will probably end up making both.

I’m not sure how I am going to fit it all of the baked goods from this week in the freezer, but I’ll find a way. I also need to make more butter soon, since I’ll end up using most of it for my baked goods this week.

Berry season is near

We’ve had very good luck with the weather this week, and I have been able to sit outside in the sun every day.

The honeyberry bushes, the strawberry plants and the wild strawberry plants are starting to bloom, so I must make sure I have at least some room to freeze the berries when the time comes. I have a lot of berries from last year, and that makes me so happy. Every year I freeze them in ziplock bags that I wash and reuse. I have honey berries, homegrown blueberries and wild blueberries in the freezer right now. I ended up using the apples and the other berries I grew to make jam and marmalade last year.

I forage for food throughout the year and last year I found over 2 kilograms worth of blueberries. I could’ve picked more, but I ran out of space. I hope to find even more this year, and hopefully a lot of mushrooms as well.

We’re having a slow spring this year, so there are little to no weeds outside. I am waiting for them to emerge so that I can use them to make flavoured butter and a lot of pesto. I’m still using the pesto I made from “weeds” two years ago. And I will be drying the dandelion roots and chicory to make healing tea and a coffee alternative.

This weekend I will also be making cucumber pickles that should last me until my cucumber plants have produced enough cucumbers. That ought to be around the end of summer.

How have your first days of May been?

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