Rachel Khoo

Recipes

Posted by Rachel Khoo

December 5th, 2018

Recipe: Pear and gingerbread pie

There’s a long history of pepparkakor (gingersnap or gingerbread) in Sweden. It made its way from Germany in the 15th century and stood the test of time partly because it keeps so well. Traditionally honey was used to sweeten the cake, but I’ve replaced it with treacle, [...]

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Posted by Rachel Khoo

November 24th, 2018

Recipe: White Chocolate and Berry Coconut Mountains

Sometimes a recipe disaster can bring something even more delicious. Traditionally these mountains are packed with just coconut, but after burning half my coconut while toasting, I decided to improvise with sesame seeds and ground almonds. The result adds the perfect nuttiness and is a great balance to the tart berries on top.

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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

August 17th, 2018

Recipe: Cardamom Bun Bombe

Who doesn’t love a super easy cheat’s dessert?! Katie Quinn and I got together recently for a little cookery demo from my new book, The Little Swedish Kitchen. Watch the YouTube clip above and all will be revealed (including recipe details and bloopers). To save [...]

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Posted by Rachel Khoo

May 30th, 2018

Recipe: Speedy matcha banana ice cream

Ok, don’t shoot me if you’re from the ice cream police. Technically this isn’t ice cream as this recipe doesn’t include any cream but relies on rich creamy yoghurt (in Sweden you can buy ‘Russian’ yoghurt which contains 17% fat). If [...]

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Posted by Rachel Khoo

February 23rd, 2018

Recipe: Osaka style cheesecake

Photo: Laura Edwards Food styling: Frankie Unsworth Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired [...]

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Posted by Rachel Khoo

February 17th, 2018

Recipe: Mount fuji white bean marzipan chocolates

Out of the numerous sweets I tried in Japan the majority of them were filled with red or white beans. The white sweet bean paste is sometimes dyed in pretty pastel colours and formed into beautiful flowers to be served as part of the tea ceremony.

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