The Little Swedish Kitchen – Rachel Khoo
Writing from her new adoptive home in the heart of Stockholm, Sweden, Rachel Khoo paints us a story of her new life with her Swedish husband that’s far removed from her youth of Ikea flat-pack furniture and Swedish House Mafia.
Rachel’s Little Swedish Kitchen is broken down into seasons; summer, winter, autumn, and spring. Each chapter contains starters, nibbles mains, and desserts.
After Rachel shares the last seven years of her life discovering coffee and Swedish pastries, the countryside and the seasons, she takes us by the hand and guides us through the Swedish pantry, and all the wonderfully exotic condiments and bizarre names of Swedish larder essentials.
Spring gives us recipes for Lemony Caraway Cabbage Salad with Grilled Prawns and Swedish Schnitzel Sandwiches. Then we head into summer with Pancakes and Chilled Cucumber Soup with Beetroot and Yoghurt Granita. Autumn follows and offers up Roasted Butternut Squash Waffles, and Bacon and Prune Stuffed Apples. Then we head into the chill of winter and are warmed by Rye Spelt Flatbread baked over an open fire and Seafood Saffron Stews.
Recipes and images from Rachel Khoo’s The Little Swedish Kitchen, photography by David Loftus, Penguin Books, RRP$49.99
