Swedish Fika Cakes, rolls, bread, soups, and more

When I'm in the kitchen . . . Flavor comes first,  good ingredients second,  and it has to be fuss-free!  Something I often say when I'm explaining how to make a cake, soup, or bake bread is: "Don't worry about it too much." And you really don't have to--as long as you're enjoying what you're doing. Taste it, feel the consistency, use the ingredients you like, and it'll be great! Be adventurous too. If it fails, well, OK--sometimes you have to throw it away and start again. Then, once you've got the knack, experiment! Knead your dough for a longer or shorter time, make different shapes or add delicious fillings. Try substituting part of the flour with another kind; brush and decorate your pastries with different things. It's about finding your favorites. I love vanilla, which I'm sure you'll notice from the recipes. If it says a teaspoon, I use at least a tablespoon. And rosemary--that must be God's gift to humanity! I hope this book inspires you to try my favorite recipes and create your own. Play with the recipes--add a pinch of salt or sugar, even if it doesn't say so. Or tip the dough onto an oven tray instead of into a baking pan. Have fun! Milo Excerpted from Swedish Fika: Cakes, Rolls, Bread, Soups, and More by Milo Kalén All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.