Wild fika

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Some of the assignments I get are more unusual than others, this is one of them. I was asked to create a “Wild fika” for an international group of professionals, visiting Svenska Institutet. They were from the US, Brazil and India visiting Sweden to learn about creating sustainable cities. Food is definitely an area to take into consideration. My talent is foraging and not baking so I invited talented foodwriter, blogger and cook-par-excellence Maria Paulsson, http://taffel.se/blogs/maria-paulsson to bake some yummie things from whatever the season offered. I picked spruce Needles, Rosehips, Rowenberries and Lingonberries, delivered over a morning coffee in town.

Wild delivery
Wild delivery

Maria made the most delicious bites: Lingonberry dreams (lingondrömmar).

Lingonberry dreams
Lingonberry dreams

And this…why is Rowenberry and chocolate a more frequently used combo? It should be! Chocolate and Rowenberry fondante.

Chocolate fondante with rowenberry
Chocolate fondante with rowenberry

I made a cream of Rosehip from the fresh fruits, and infused the cream with Sweet Woodruff. Maria made chewy almond cookies with spruce sugar….To. Die. For.

Cream of Rosehip, Sweet Woodruff infused cream and Spruce infused almond cookies
Cream of Rosehip, Sweet Woodruff infused cream and Spruce infused almond cookies

This is Maria preparing the Rosehip serving:

Maria Paulsson, creator of these wild delicacies
Maria Paulsson, creator of these wild delicacies

To drink they got Pine decoction (talldricka) and Elderberry lemonade.

Here’s me talking about Wild Herbs Collection, learning from our elders, ethical use of the wild and understanding we are one with nature. Never alone but all – one. From what I hear the guests loved Wild fika. I am grateful.

Speaking of wild things
Speaking of wild things

I would LOVE to make more Wild events with Maria! We’re thinking Wild Breakfast, Wild after-work-drinks…

Nature is good for you – be kind to it.

Lisen