torsdag, 07 mars 2013


harspår foto mia lindgren heliga hembygd

Every step leaves some sort of trace.
Different kinds of animals use our garden to mark that their being is as natural as ours in the piece of land that we call ours. 

djurspår foto mia lindgren heliga hembygd

många spår

bilspår foto mia lindgren heliga hembygd

lördag, 16 februari 2013


semlor foto elina holmgren heliga hembygd
This time of the year Swedes eat a lot of a wheat bun called Semla. Yesterday we made our own semla and we can recommend you to do the same. They are super tasty!

The word Semla comes from the latin word Simila that means the finest wheat flour. Every year Swedes eat 5 bakery-bought semlor per person.

hetlagg liggande foto elina holmgren heliga hembygd

If you serve the semla in a bowl of warm milk it’s called ”hetvägg”. The hetvägg has it’s own story, probably it’s invented when old buns should be eatable after a long time in a larder. To put them in milk made them soggy instead of hard. But you shall be careful; it can be dangerous to eat to many hetvägg. The Swedish King Adolf Fredrik ended a meal in February 12, 1771 with eating 14 hetvägg. But it didn’t just end his meal, it also ended his life…

If you didn’t got discourage by this story you can try this recipe:

100 gram butter
1 cup milk
25 gram yeast
1 Tbs cardamom
a little bit salt
1/3 cup sugar
1/5 cup water (37 degrees Celsius)
1 egg
3 ½ cups wheat flour

1 egg to brush on the buns

Almond filling made by:
Almond paste (mandelmassa)
Crumb from the buns
100 ml milk

Whipped cream and powered sugar

1. Melt the butter and combine with the milk. It should be 37 degrees C.

2. Crumble the yeast in a large blow. Add sugar, salt and the 37 degrees C water. Stir until the yeast has dissolved. Then add the milk and butter, egg, cardamom and wheat flour.

3. Let the dough rise for at least 1 hour.

4. When the dough has risen, knead it for a few minutes and add more flour if necessary.

5. Split the dough into 16 pieces and make round balls that you place on a baking sheet.

6. Let the buns rise for 20 minutes.

7. Brush the buns with a slight whipped egg and put the in the oven in 225 degrees C for 8-10 minutes.

8. When the buns have cooled of, use a knife to cut off the top of the bun and set the cap aside. Scoop out the crumbs from the buns, making a hole in the bun.

9. Mix the crumb with almond paste and some milk.

10. Fill the hole with the almond mix, put some whipped cream over and put the cap on the top. Dust some powered sugar over the semla and serve it just as it is or like the ones Adolf Fredrik ate: in a bowl with hot milk.

torsdag, 14 februari 2013

Valentine's Day

alla hjärtans dag foto elina holmgren heliga hembygd

Today we eat Valentine breakfast with red heart bread coloured with beet root.
Happy Valentine's Day everyone!

onsdag, 09 januari 2013

The importance of handstanding

mia lingren står på händer foto elina holmgren heliga hembygd

We are doing our best to live up to the new year's resolution. Yet we are not as good at handstanding as grandpa Trygve used to be...

farfar trygve står på händer 1 heliga hembygd

farfar trygve står på händer 2 heliga hembygd

onsdag, 02 januari 2013

New year's resolution

Every new years eve you have to make a resolution for the next year. It is often about how much fitter you will become the next year and how often you will visit the gym. Because we are interested in traditions and cultural heritages we made a resolution just like that. But we felt that we don't want to spend too much time in a gym when you can be outdoor hiking, so we found an organization that we joined yesterday. The organization is called ”Frisksportarna” and started in 1930th inspired by the American Physical Culture movement and the German youth movement Wandervogel.

Frisksport is a holistic organization with a clear ideology that says that people should have a healthy spirit in a healthy body. It advocate vegetarianism, no alcohol or tobacco, society involvement, tolerance and respect among people and countries, and of course a lot of sport and outdoor activities.

farfar trygve står på händer heliga hembygd

In the 1940th grandpa Trygve was working as a lumberjack in north Sweden. He and his lumberjack friends were at the time frisksportare. They ate vegetarian food, which in that time was mostly boiled potato and raw food. Their supervisor was sceptic if they got enough energy from their food to make a proper job but he was convinced when he understood that the young men didn’t used alcohol in the weekend and therefore was fit also in Monday mornings. Trygve is an idol with his sport and outdoor interest that he cultivated from young age until a few years ago when he couldn’t walk or run so fast anymore. He is still a good storyteller so now he has inspired us to cultivate our sporty life. We started yesterday with swimming and today we took a long walk. In the end of this year we are expecting to look and act like the youths in this video:

Wish us good luck:)

måndag, 24 december 2012

Merry Christmas

mia tander snolyktan foto elina holmgren heliga hembygd

torsdag, 01 november 2012


ketchup i kylen foto mia lindgren heliga hembygd
Last year we tried for the first time to make our own ketchup. We used a receipt from a Swedish cookbook called I mormors skafferi (In grandmas’ pantry).

3 ½ kg tomatoes
3 onions
3 apples
1 teaspoon white pepper
1 ½ tablespoon 24% vinegar
about 1 dl salt
200 g sugar                                                                       
sodium benzoate

The ketchup we made after this receipt became to salty, so this year we improvised out from last years experience. If you want to do it remember to taste the ketchup and trust your own taste, not only the receipt.

First we chopped the tomatoes, onions and apples, we put it all in a saucepan and cooked it on a low heat for about 15 minutes. Then we strained it through a colander, working it through with a wooden spoon until there were nothing left but skins and seeds. We put the sauce back in the pan and added pepper, salt, sugar and vinegar. When the ketchup had boiled for a while and been reduced to a nice consistency, we took it of the cooker and put just a little of sodium benzoate in it.

This year we are much more pleased with the result then last year.

söndag, 16 september 2012

Bark bread

vi gör upp eld foto mia lindgren heliga hembygd
Last weekend when we visited UrnaturUrnatur we tried to make bread out of bark flour. But first we had to make a fire without using matches, just bark from a juniper tree and a bow drill. It was a little sweaty but we made it. 

glod foto mia lindgren heliga hembygd

mia smalter smor foto mia lindgren heliga hembygd
You could say that it was the bark from pine trees that kept our ancestors alive. In famine times the inner bark from chiefly pine trees was a substitute to replace grain that was not available to harvest.

In Sápmi land in north Sweden, bark has been used for food for at least 3000 years. The inner bark of pine tree was harvested in the spring, dried, roasted and stored for use as staple a food resource.

barkmjöl foto mia lindgren heliga hembygd
To make Urnaturs bark bread you need:

1 dl bark flour
3 dl wheat flour
50 g melted butter
½ tsp salt


Mix all the ingredients to a smooth dough. Divide into 8 pieces and roll them out as thin as possible. Fry them in a pan (without butter) on both sides until they get some colour. 

mia bakar barkbrod foto elina holmgren heliga hembygd
mia gräddar bakbröd foto mia lindgren heliga hembygd
barkbrod med ost foto mia lindgren heliga hembygd
When the bark bread was baked we really felt that we deserved it!

söndag, 09 september 2012

European Heritage Day

treehouse och tradtoppar foto elina holmgren heliga hembygd

Today it’s the European Heritage Day. We started the day by waking up in a tree house out in the forest.
Yesterday we went to UrnaturUrnatur to have a reunion with volunteers and Swedish participants from the IOV World Youth CongressIOV World Youth Congress that took place this summer. Urnatur is a place for green meetings and environmentally friendly conferences in the landscape of Östergötland. 
The wood hermitage is built by the owner them self and consists of fabulous huts and tree houses, everyone with it’s own design and story. We had the luck to stay in one of the two tree houses, about ten feet up in a tree, a little closer to the sky. (Or luck, actually we were the fastest runners when we should decide who should stay in which hut...)

hangbro foto mia lindgren heliga hembygd

To take the first steps in the stair that twines up around a pine tree was exciting. Up on the landing where the house was built you could feel the wind moving the trees, the house and also yourself. Luckily we had a calm night and a safe and good night sleep.

mia and the treehouse foto elina holmgren heliga hembygd
At Urnatur we had the possibility to try to make a fire without using matches, just a bow drill and then bake bark bread over the fire, something that we have been thinking of doing the whole summer! It tasted really good and we will write more about it in a few days.

the treehouse foto elina holmgren heliga hembygd
Spending the weekend with this activities and really nice crafty people made us feel very pleased with this years’ heritage day.

lördag, 28 juli 2012


Like the grand generation, our parents grew up with the delicious dish filbunke. Elinas mother tells: “There was always a filbunke on-going in the kitchen cabinet, a warm space close to the stove.”


mia lindgren haller filbunke foto elina holmgren heliga hembygd


Filbunke is a fermented dairy product as cultured buttermilk, it got a consistency like melt cheese and has a sour taste. We eat it for breakfast, in the weekends with fresh berries and honey, and during the week, with cereals and jam.


mia lindgren kokar filbunke foto elina holmgren heliga hembygd


The first time you make a filbunke you need some old filbunke as a start-up-culture. In Sweden it is possible to buy one at the supermarket, you can also exchange or trade a dried start-up-culture from us.

Heat fat milk to the boiling point and let it cool to lukewarm. Put some of the old filbunke in small bowls or deep plates and poor the milk on top of it. Stir until it mixed.


mia lindgren haller mjolk foto elina holmgren heliga hembygd


Put a plate on each bowl an make a nice pile. Then leave them in room temperature for one day or until the milk got thick. (The surface will get a sticky skin.) Store the filbunke in the fridge and serve it cold.


staplad filbunke foto elina holmgren heliga hembygd




torsdag, 05 juli 2012

Carrie a cultural heritage!

mia lindgren gräver foto elina holmgren heliga hembygd

Dig a hole in the ground. Make sure you have permission.

hittat ett fornminne foto elina holmgren heliga hembygd

Look for cultural heritages.

fornminnessamlingen foto elina holmgren heliga hembygd

Choose a cultural heritage from the collection and clean it with a soft brush. (I chose a cow bone that tells about the dairy farming in the neighborhood.)

forgyller fornminne foto elina holmgren heliga hembygd

To show the high value of the cultural heritage, put some gold on it. Then glue a needle on the back to easily carry it with you.

kulturarvsbarare foto mia lindgren heliga hembygd

Carrie the cultural heritage!

tisdag, 19 juni 2012

Plan for plants

93 years old Grandma Irene worked as a farmer before she moved into the city in the 60s. Who could give us better advice then she, what we should plant in our first garden. 

Grandma, Sacred Homeland

According to Grandma, the plants that you need in a garden is:

  • Dahlia
  • Calendula
  • Carrot
  • Beetroot
  • Parsley
  • Dill
  • Onion
  • Sunflower
  • Sweet Pea
  • Potato
  • Sweet William (isn’t that a wonderful name!)
  • Peony
  • Radish

Plan for plants Photo Elina Holmgren

Of course we want to be as green fingered as grandma so we bought seed bags with every plant that she had told us about (except the onion where we bought leek seed instead). Many of the seed bags was marked with the sign Kulturarv (Cultural Heritage) so we felt safe using those seeds when we should follow the advise from the older generation.

Photo Mia Lindgren Sacred Homeland

And then it's just to sow and wait…

Sacred Homeland


Welcome to Sacred Homeland!