Rachel Khoo: Swedish Kitchen Recipes And Traditional Scandinavian Desserts | Tonic

[@chrischubb4909]

The best cooking prog.I have seen. Rachel is an an absolute gem, covering so many local products and cooking methods.She is also an accomplished cooking interviewer.Keep up the great work.

[@bubbagump3793]

I love you Rachel Khoo! What you have taught me about delicious interesting food has transformed my life into a foodie! thank you from the bottom of my heart!

[@muhammadhasan1253]

Really appreciate ur work documenting nomadic people groups of Russia and Mongolia.

[@lah6816]

Rachel, I just Love all of your shows and your infectious laugh. Delicious, personable and entertaining from country to country. Keep it up ❣️

[@vaughangarrick]

beautifully filmed. Gorgeous art direction. Love this so much

[@kristofferhellstrom]

I'm a Swede and I've watched so many BBC documentaries about british history. Love everything that has to do with Ruth Goodman. Wartime- and victorian Farm etc. Your victorian era is fascinating too me. It's interesting to se a brit in Sweden talking about Swedish history :)

[@Pellerhur]

Lovely video! When it comes to the traditional pea soup; never mix it, and most importantly, season it with marjoram.

[@tesa2034]

🎉Living in harmony with nature ✨️ with magnificent cooking, the most 😋beautiful thing oon earth 🌎. Thanks for wonderful film. God bless and have mercy on you always 🙏 dear friend. 🎉🎉🎉🎉.cheers to that. I just loved it.❤

[@osobaum]

Very good and swede approved! Quality! Only one thing would make this better. More butter!

[@osobaum]

And fresh yeast and cream ;)

[@trishgibbons8726]

What a brilliant cooking program. You've inspired me to try some of these recipes.....thank you xx

[@slegyras]

Ahhh.. cloudberry jam..... I think I`ll head off to the super market right now.

[@graceellen7984]

Now I want to move to a cottage in Sweden and go foraging for mushrooms 🍄‍🟫 🌲

[@lovism6590]

Välkommen :)

[@johankaewberg8162]

Avoid the toadstools 🍄

[@jesperwall839]

@@johankaewberg8162Why? The Vikings loved them 😂

[@brandyjean7015]

I love to incorporate more veg into the food I prepare. Thanks for the new ideas presented here.

[@TinaMariaCurry]

Beautiful video....fromThe Bahamas

[@kendrai.304]

My goodness this is beautiful and absolutely fantastic. I'm part Swedish and I can see where my love of dill and cheese came from. I wrote down a few of the recipes. Absolutely stunning. I loved the interviews with the locals and the landscape shots too. I'm in awe, so incredible 💞 I hope to go one day before I leave the earth. 😁 P.s. do you have any other cooking shows Rachel Khoo?

[@louiseturner9811]

I'm enjoying this . Thank you .🤗🙏

[@johankaewberg8162]

I live near where “tunnbrödsrulle” was invented (Stuvsta). There is still a bronze plaque on the hot dog stand signifying this event.

[@mademoiselledusfonctionell1609]

I am waiting for a Tumbarulle - a fairly common mispronunciation for tunnbrödsrulle from small children. (Only four stops from Stuvsta.)

[@tacocat717]

Åfan, hade ingen aning att den kom från Stockholm! Jag skäms att jag inte vetat detta tidigare! 😃 Tack för den infon ! /Från en södermalmare.

[@kevinjamesparr552]

Love your cooking lady .Yours Lord Parr in Latvia

[@elitzadimitrova306]

Absolutely love the pig farmer !

[@wellofcire]

That is SO AWESOME...

[@Frendh]

A very nice production.

[@AlexandraKozub-tp7fe]

Thank you loads of good food my dear. Can you give us measurements when making recipe please love your cooking style lots of fun and adventurous. I’m from Windsor ont CDA . THANK YOU

[@mitcheljoseph]

I LOVE THIS

[@elizabethfairlie8296]

Absolutely love lobster. Haven't had in years. Just so costly now.

[@reallivebluescat]

Crab and langoustine is good too

[@johankaewberg8162]

I love the rye version of hardbread, but it can be a bit of a tooth breaker 😊

[@reallivebluescat]

Love your Ostkaka! You should try Kalvdans next

[@kevinjamesparr552]

Same as in Latvia

[@terryyawkee5095]

Amazing video

[@reallivebluescat]

Forgot the majoram in the peasoup ! 🙂

[@reallivebluescat]

And pancakes for dessert

[@andronicemarinis1072]

I found you again!!!! After years and from your tiny Parisian studio!! How are you??????

[@kevinjamesparr552]

One cannot find Allspice in Latvia

[@xongkkerije]

Where can I get the recipes?

[@michellenorris211]

Was wanting to ask that too

[@cookie_dough_hangover]

"The little Swedish kitchen"cookbook I guess. 🤷

[@cutiepawsa876]

Does anybody in the food industry actually taste the white part of the oranges or the lemons? People understand, I have yet to meet one person that actually gets it right, the bitter part is the zest only, the zest of a lemon or orange. The white part of the orange is actually very sweet and delicious and has fiber in it. It is not bitter. Not one person in the food industry so far have gotten the facts right? Everybody just parrots what everybody else says without checking the facts. I’m talking about famous chefs that claim to be knowledgeable about food, not one of them so far was or is smart enough to actually get their facts straight about the pith of oranges

[@grneyeddlbaby]

Your so right. I always eat the white part of oranges and I'm from Florida where we have orange groves. Oranges are so sweet unless you get a old one.

[@johankaewberg8162]

@@grneyeddlbabyI always strip the white, but that’s just to get at the clefts. I often eat the white separately.

[@janicegame2372]

I think everyone’s palate is different! I find the pith sour and dries my mouth!😊

[@suewomack5960]

i have to disagree with you...the white parts are rather bitter to my taste, def not pleasant! so i guess it must depend on each person?!

[@johankaewberg8162]

@@suewomack5960 Yeah, the perception of bitterness is quite genetically variable. I can chew the zest as well, and it tastes good…

[@garbokatten]

Not very much true Swedish in the end results, but she did say that she would put her own twist to it. Pity that her "journey through Sweden" only took her through the most southern third though. Not a mountain as far as you could see.

[@franciet99]

1:45:32 prawn sandwich

[@FlowerofDissolution]

That mill was clearly "ekologisk", meaning, the grains had not been moved far until reaching the consumer - very important - from where they were grown = less impact using fossile fules to get them into stores to you the consumer. Also, he means no pesticides, which still are used by larger farmsteads in Sweden for sure, not everyone are willing to accept that you get less payment for your produce the traditional way with no pesticides, than simply opting to get more produce and much more payment. Ekologisk farming is the way forward, but it simply cannot produce as much as the latest commercial techniques. We have to choose here what is more important: keeping our nature intact, including helping the loss of endangered species which is very much at the heart of this issue, and simply wanting more produce at a lower price for humans alone to enjoy...until we cannot enjoy it no longer in the future.

[@angelapriddy6308]

❤❤❤

[@blibliobli7275]

3 blocks of butter in the cacke

[@notnoteeeeee]

I love you

[@grd2797]

Rachel is so beautiful!❤

[@ivot9572]

share that pickled plum recipe wtfff

[@marclegarreta]

Those sausages made me blush! They’re huge!!!

[@HerrBrutal-bl2fk]

No dill together with meatballs!!

[@gotlandia1588]

Can’t really decide if this is celebrating or mocking our Swedish food tradition.

[@brendawood6712]

I hate cutting lettuce, prefer to brake with hands

[@fleurdickinson5626]

Do the swedes really eat that much ultra processed meat, especially pork ? Seems a bit unhealthy.

[@reallivebluescat]

Depends on who you ask

[@reallivebluescat]

Its not a monoculture 😂

[@nihlify]

By your logic all British people eat fish and chips and are unhealthy then. Use your brain.

[@familjensandberg991]

The Kladdkaka was blasphemy

[@mademoiselledusfonctionell1609]

This programme scares me. If all the shows I have seen about other cultures and cuisines are as distorted as this is, I have been VVVEEERRRYYY scammed. It makes me half rabid. I know she is married to a Swede, but it doesn't matter. She has got it 95 % wrong. If you want to know traditional Swedish cuisine, you need to know this: 1 Krka bread? What the actual f-k is that? Knäckebröd? 2 Tunnbrödsrullar are not burritos in any way, shape or form. They contain mashed potatoes. 3 Swedish brown beans are NOTHING like a jar of kidney beans. 4 Lemon yoghurt cake is not in any way Swedish. Yoghurt is not Swedish. We used filmjölk (quite another kind of lactobacillus). Try Kronans kaka instead, with potatoes and lemons. 5 Sausage potato cake is not a traditional Swedish dish. 6 Korv (sausage) Stroganoff is a weekday staple, but it is a distortion of beef Stroganoff. EXTREMELY few Swedes would use paprika in it. And "single cream" does not exist in Sweden. 7 The "chantarelles" she found looks to my eyes very much as narrkantareller - joker chantarelles. Not posionous, but not chantarelles either. 8 Pea soup does NOT start with mustard seeds. The mustard comes last, as a topping. The "bacon" is boiled with the peas, not added as a topping. And the soup is served with marjoram And the soup CANNOT be too thick. 9 "Pulsa" is spelled pölsa, so perhaps polsa would have been a better approximation. Absolutely NOONE would use mint in pölsa. The carrots are not traditional either. What pölsa DOES contain - which is reflected by its other name lungmos - mashed lungs - is offal such as lungs and liver. And it is served with pickled beetroots and fried egg. 10 Sem (I live two blocks from his - sadly defunct - ice cream shop) rarely made Swedish cream ice cream. And he was innovative when it came to flavours. His best invention, in my view, is vanilla sage gelato. (And kladdkaka, although very common today, just did not exist befor the late 80's.) 11 Svartkål - black cabbage - may be a traditional Swedish crop, but it is extremely difficult to come by today. And this humble Brassica species is nowadays expensive enough to be a luxury item. 12 Swedish brown beans are NOTHING like a can of kidney beans. It is a bit like saying that instead of a Greek salad or chimichurri can use tomatoes. 12 Squashes and pumpkins is not traditional in Sweden. Especially not in waffles. 13 When whipping cream, the road from soft peaks to butter is quite long. Besides, butter is made from cultured cream, not sweet cream. That tastes like nothing. 14 When pickling onion, you cannot just add a dash of white vinegar. The ratio 1-2-3 is essential to avoid food poisoning and other harmful effects. 15 Prinsesstårta - princess cake - is not made from sponge cake. Sponge cake is FAR to dense. You make what bakers call "anslag", a light cake base. 16 For kokostoppar, the coconut flakes are normally not toasted. Seriously. I have had a few during my lifetime, from both low and very high end bakeries. They have all been bright yellow, with not a speck of a brown toasted coconut flake. Neither do they contain one speck of almonds. 17 Salmon - lax - must be frozen for a couple of days in order to get rid of parasites. It might not have been an issue in olden days, but the lax we get nowadays is farmed. Real gravlax needs to be cured for at least two days. Two hours will not, I repeat, NOT, make gravlax. Traditional gravlax is seasoned only by white pepper and dill, aside from the brine. 18 Making a crayfish recipe, in a cooking show about Swedish food, that deviates from traditional Swedish crayfish recipes as much as chili oil deviates from potato mash, is meaningless. (Though the crayfish are not even Swedish any longer. People have implanted signal crayfish which have killed off (with diseases) about 95 % of the indigenous crayfish.) 19 Västerbotten cheese is nothing like matured cheddar. It is not a smooth cheese, it is crumbly, and way, way more flavourful. (And more expensive.) For a Västerbotten cheese pie, you can only use Västerbotten. Using cheddar would be like using mozzarella instead of matured cheddar. Or vanilla instead of chocolate. It is just not the same thing. (Way too much cheese in the filling as well. Västerbotten is quite overpowering.) 20 And the dried "chickpeas" that she used to weigh down the pie crust are really dried yellow peas. It is really astounding that a person who cooks for a living can't tell the difference. 21 Västerbottenpaj does not traditionally appear at Christmas. Rarely at Midsummer either. (If you are rich, you do not need to reserve Västerbotten pie for special occasions. Otherwise you might have to.) 22 Kosta is not pronounced Costa, but Koohsta. 23 Why would you NOT get hold of bitter almonds? 24 Ramekins destroys the cheeseckake. Put it in a big mould so that it does not dry out. 25 Traditionally, it is not cloudberry jam. Cloudberries are mostly found in the North. The cheescake is from the South. Go figure it out for yourselves.

[@Sam_Guevenne]

"21 Västerbottenpaj does not traditionally appear at Christmas. Rarely at Midsummer either." Du är fan inte svensk min familj serverar alltid västerbottenostpaj till jul och midsommar

[@mademoiselledusfonctionell1609]

@@Sam_Guevenne Jag skulle vilja påstå att jag är så svensk man kan bli. (Släktforskning placerar min släkt här redan under sen vikingatid och tidig medeltid.)

[@sebco523]

Ok, so none of these recipes are authentic Swedish 😂

[@Sam_Guevenne]

She never claimed they were

[@sebco523]

@@Sam_Guevenne the title says otherwise

[@notnoteeeeee]

Will you become my wife 😘❤️

[@Alysha007]

copy of another better chie's recipes, Nigella