It was a whirlwind trip to Tokyo to promote the Japanese launch of The Little Swedish Kitchen cookbook, TV show and The Little Paris Kitchen DVD. I also had a speedy 36 hours in Yamanashi to film a NHK TV special. There wasn’t much time to explore but I did try to make the most of it and squeeze as much eating and little shopping too.

For the launch of My Swedish Kitchen on Food Network UK, I hosted another Swedish-themed workshop at Khoollect’s London studio. It was so lovely having some of my fellow foodies over to celebrate: Anna, Alice, Alexandra, Manon, Angellica, and Duyku.

In the season finale of My Swedish Kitchen, I host my own Crayfish Party! It’s one of my favourite celebrations and is the highlight of the Swedish calendar. It’s all about family, friends, singing, drinking schnapps and eating crayfish soup. I learn how to fish [...]

In this episode, I hop on a lobster boat to discover more about lobster fishing on the Swedish west coast. The first lobsters caught in the season will fetch as much as 8 000 Euro per kilo! I visit the “liveliest Summertown in Sweden”, but now the tourist season is over and [...]

While writing this cookbook I quizzed a lot of my Swedish friends and family for their favourite Swedish foods, and this recipe was one I particularly loved for its simplicity, comfort and wholesomeness. I often have cravings for green leafy vegetables, especially when I’ve [...]

Thanks to the winning combo of veal mince, cream and eggs, this burger patty is worlds apart from the dry, rubbery kinds you might have eaten in your youth. The wallenbergare is rich and creamy, not a bad burger to have your name attached to (it’s named after the [...]

In this episode, I continue my journey throughout Sweden to explore the seafood culture of Sweden’s second-largest city, Gothenburg. Gothenburg is the only major city in Sweden with the Atlantic Ocean at its doorstep and naturally, it is an important trade and fishing [...]

In this week’s episode, I visit the diverse Southern city of Malmo. Sitting across from Copenhagen, Malmo has a rich immigrant population which adds to its eclectic food scene. Falafel is almost considered Malmo’s national dish (and is as Swedish as meatballs [...]

A northern Swedish dish, polsa is made with pearl barley in almost the same way that Italians use Arborio rice to make mushroom risotto. The pearl barley is cooked with stock to make a thick porridge, then crispy fried mince and beetroot are added and it’s all topped [...]

In episode 4, I focus on cooking with the seasons. Swedish food has long relied on root veg and cabbage varieties – ingredients that have often been regarded as uninspiring. As the trend towards traditional ingredients continues, these ingredients are having a [...]