Rachel Khoo

Notebook

Posted by Rachel Khoo

October 15th, 2018

Recipe: Falafels Swedish-Style with Red Cabbage and Dill

I found out there’s a bit of a falafel restaurant scene in Malmö, the biggest southern city in Sweden. It’s hardly a surprise when you think about it, given the deep national love for meatballs (as well as their beany counterparts). You could fry these as you would [...]

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Posted by Rachel Khoo

October 8th, 2018

Recipe: Red Caviar Sandwich Cakes

Inspired by classic Swedish savouries such as smörgåstårta (a sandwich ‘cake’, with bread for the layers), this is a total, utter mash-up, but absolutely delicious. To achieve the ‘red velvet’ look in the picture, you’ll need my homemade beetroot flatbreads; otherwise use a [...]

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Posted by Rachel Khoo

October 1st, 2018

WIN a SMEG Fridge/Freezer

I’ve always been a big fan of Smeg appliances. There’s something mesmerising about their 1950’s design and rainbow colour palette (as opposed to bog-standard white). For years I’ve wanted to complete my kitchen look with a Smeg fridge/freezer, but [...]

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Posted by Rachel Khoo

October 1st, 2018

Recipe: Beetroot Flatbreads

Of course flatbreads aren’t usually hot pink like these, but who says bread always has to be white or brown? These are great for filling (think packed lunches and picnics) or transformed into my Red Caviar Sandwich Cake. Beetroot Flatbreads Makes 6 flatbreads Ingredients: [...]

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Posted by Rachel Khoo

September 26th, 2018

Tune in to Rachel Khoo’s Kitchen Notebook, Tokyo

As most of you already know, I made a quick trip to Tokyo earlier this month to launch the Japanese edition of Rachel Khoo’s Kitchen Notebook. It was a whirlwind trip of television appearances, book signings, special lunches, and meet-and-greets with some of my biggest [...]

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Posted by Rachel Khoo

September 24th, 2018

Recipe: Västerbotten Pie

The Brits have Cheddar, the French have Comté and the Swedes have Västerbotten: a good, hardy, flavoursome cheese that can be cooked with or eaten as is. Västerbotten is an area in the north of Sweden; the cheese is renowned throughout the country and almost everyone has a [...]

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Posted by Rachel Khoo

September 18th, 2018

Behind the Scenes at the Khoollect Studio

The Khoollect Studio has been used for a whole bunch of exciting projects recently. I love seeing it being used in such a creative way – it’s really everything I dreamed of when planning the layout and design of the place. From YouTube videos to cooking demonstrations, [...]

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Posted by Rachel Khoo

September 17th, 2018

Recipe: Potato and Pea Dumplings

These tennis-ball-sized potato dumplings are the Björn Borg of the dumpling world. They are old-school champions, and can be boiled or fried, filled or unfilled (and differ in other ways, depending on which regional variety you make: Smålandska dumplings sink when they are [...]

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Posted by Rachel Khoo

September 10th, 2018

Recipe: Cloudberry & Chocolate Hazelnut Buns

If you enjoyed making my apple and cheese Swedish buns – or bullar – and have some extra dough in the bowl, here’s a sweet variation to tickle your fancy: Cloudberry & Chocolate Hazelnut Buns Makes 12 buns Preparation time: 30 minutes Proving time: 6 hours or [...]

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Posted by Rachel Khoo

September 3rd, 2018

Recipe: Apple and Cheese Spelt Buns

After spending countless bus journeys and trips to Heathrow on my favourite app, DuoLingo, I picked up my firsts tidbits of conversational Swedish. One of the first words I learnt was bullar, or buns. Luckily for my language skills (and my appetite!) buns are extremely [...]

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