Cook, food writer and broadcaster Rachel Khoo has several books and TV programmes to her name; but having moved to Sweden, there was always room for one more. Here, she tells us about The Little Swedish Kitchen and why there is much more to Swedish cuisine than (the rather iconic) meatballs
“I think it says it all if a culture has a term for coffee and bun time. In terms of favourite buns, nothing beats the light, airy semla. [This] is a brioche bun spiked with cardamom, filled with an almond paste and topped with whipped cream — a bun which is only made around pancake day/before lent. I do a version with a pistachio cream in the cookbook.”
How does the Swedish concept of lagom [enjoying just the right amount of the good things] apply in the Swedish dining room?
“You probably wouldn’t use the word lagom when it comes to food but more in terms of ambiance and overall feeling. The food was spot on, the service was warm but not overbearing and the interior was comfortable but not over the top. A bit like how Goldilocks’ porridge was just right.”
What would be your go-to supper and why?
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