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In the season finale of "My Swedish Kitchen" we join Rachel Khoo as she fishes for crayfish and learns how to prepare her catch the Swedish way. Eating crayfish is something that Swedes have in common with people in Louisiana, USA, but not with their neighboring countries. In Sweden the crayfish is...
We are nearing the end of Rachel Khoo's Swedish adventure. In episode 7 Rachel hops 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!
Rachel Khoo's journey throughout Sweden continues. In episode six of "My Swedish Kitchen" she explores the seafood culture of Sweden's second largest city, Gothenburg. This is the only major city in Sweden with the Atlantic Ocean at its footstep and naturally it is an important trade and fishing.
In episode five of Rachel Khoo: My Swedish Kitchen we will visit the city of Malmo in the south. This is a city with a bad reputation, but with a rich food culture. Here, falafel, has become as Swedish as meatballs.
In episode four of My Swedish Kitchen Rachel Khoo heads out to find whatever is in season. Swedish food has long relied on root vegetables and a variety of cabbages - ingredients that at times have been regarded as uninspiring.
In episode three of My Swedish Kitchen, Rachel Khoo's journey around Sweden continues. As autumn approaches Rachel heads into the woods in search of mushrooms. Sweden is the fifth largest country in Europe and half of it is covered in forests.
In the second episode of My Swedish Kitchen Rachel explores Swedes love for the humble sausage. Sweden has a long tradition of hotdog stands and sausage making. Rachel visits an old school "grill" in Stockholm and tries the unusual combination of hotdog and prawn salad, an experience that gives her.
In the first episode of Rachel Khoo: My Swedish Kitchen we follow Rachel as she discovers how Swedish cooking is both resourceful in using what nature has to offer and maximising its' shelf life. These are cooking methods that have played a crucial part in Swedish cuisine.
