Swedish Taco Friday Tradition | Rachel Khoo: My Swedish Kitchen

paper was light gold in medieval times i want tobacco sugar [Music] that everything we thought we knew about the world might turn out to be completely wrong [Music] hi i'm rachel coo and this beautiful northern city is now my new home but i along with most weeds often escape to the tranquility of a little cabin in the countryside look at that it's huge bit of a mouth for that isn't it my mullen burger at burgers two waffles ready to go it's not a pea soup without the mustard a cake worthy of a celebration i think [Music] exploring sweden and all the culinary delights it has to offer will be the source of inspiration in my swedish kitchen [Music] sweden has a long history of preserving ingredients that were available during summer and autumn everything from drying curing and brining to my favorite fermenting and pickling it's one of the best ways to enjoy the flavours during the cold and dark winter months when i walk around the forest i think okay berries mushrooms and that's just about it with your experience and your knowledge you must walk around think yes i could make this i could make this i could do this i could do this absolutely what really keeps me passionate about my work today is that finding as many tastes as possible with each special plant and i guess that's the exciting part is you can experiment and be creative in the kitchen uh-huh lena evanson is a former chemical engineer who now fully focuses on producing pickles from the forest forest has been an important part in whole of my life she pickles anything from pine shoots dandelion sprouts berries and mushrooms one of her more famous products is an oil made from spruce shoots used in fine dining restaurants all over scandinavia when you pick the spruce defend itself and start shooting more shoots from the same point yeah so the more you pick it yeah the denser it is the more shoots we get all this picking has made me very curious to see what the end product looks like let's go [Music] right lena what are we going to make now now we're going to make oil spruce oil what gave you the idea to do spruce oil in the beginning oh um i started out with the most simpler things like syrup and then after a while i got very tired of sweet things and i wanted to find a new taste from the same raw material so i started out with with oil i guess it's something which is very natural to people in france they talk about terrar about you know growing things and it's really it has the flavour of the land but it's not something you think of about swedish produce and that's no that's right we have never had the terror stuff we have more of a survival thing i understand the best thing with this is you don't need a gym the color is amazing the color of green is my favorite color would you have a guest thank you mmm you really taste the spruce like it it's captured that flavor of the spruce just right in that little bit of oil there and this is what is this try it okay all right wow so it looks like an olive it looks like an olive and it has that kind of pickle taste and but there's a like a little almond flavor to it and that's that's the this is small plum unripe plums that has been fermented i'm gonna have to have another one go ahead being able to visit and try different produce is a huge inspiration to my cooking like my approach to so many different cuisines i'm not trying to reproduce the exact same flavor but to put my own spin on the swedish dishes that i have experienced nothing adds a more genuine taste to a dish than being able to cook it in situ and what better way to make myself at home than cooking in a typical swedish countryside cabin or stugger as the swedes call it it's hard to fake an old style kitchen the wood burning stove the smell the history to have a cabin is very common in scandinavia and the home away from home is usually kept as a reminder of how people used to live this is a place to unwind to get away from always being on the go to recharge and remember what's really important in life [Music] living in sweden i quickly discovered this country has an abundance of ingredients from the forest berries mushrooms and game and my ball burritos is a fantastic way to celebrate these flavors i'm going to start off making a spice blend so i've got some onion powder salt some ground allspice flavor that pops up a lot in swedish food white pepper give that a little mix and then you want to get your ball shoulder or if you can't get whirlpool just use pork pop your spice mix on top and then give it a good massage a little bit of oil and when you feel it's nice and hot then put the pork in or your boar in you want to sear the meat to lock in the flavors when you've got a bit of a golden crust you can turn the meat over once the meat is seared i'm going to add some hot chicken stock be a bit careful when you add your stock because it does have the tendency of splashing back turn the heat down a few sprigs of time cover it and let the magic happen basically you just need to let it simmer until the meat falls away that's roughly one and a half hours so these bull burritos are loosely inspired by traditional burritos but i'm using swedish ingredients firstly some horseradish i'm gonna add some lovely heat to my sour cream i'm quite generous with my horseradish because i like it really spicy i'm gonna add a bit of salt horseradish cream done got some romaine lettuce here roughly chop this up so now let's check on the meat have a look turn it off the heat just be careful it's a bit hot at this point so you might want to let it cool down a couple minutes before you start shredding grab two forks and then you just need to shred it it should be really easy to do because the meat is quite literally falling apart this is a great dish to do if you're entertaining quite a few people because you can prep a lot of things in advance and you can just put it all on the table and everybody just helps themselves one swedish tradition i discovered from living here in sweden which i thought was a bit unusual was taco fridays it's uh this thing that swedes love to eat tacos on friday it's a bit like howard england they love to have a curry on friday to stop the meat from drying out i'm just going to add a couple of ladles of stock i've warmed up some swedish flatbread in the oven if you can't get hold of swedish flatbread tortillas will work i have some swedish brown beans here so they're slightly sweet a little bit spicy with cinnamon and allspice but you could use a tin of kidney beans warmed up that would work just need to plate it up grab a flat bread now it's all about just building your own burrito some horseradish sour cream there's no particular way of doing this so anyway or anyway beans some shredded meat a little bit of salad best of bottom cheese or you could use my chocolate a few pink pickled onions the hardest part is wrapping it up so key with this is not to put too much in it otherwise the bread's never gonna wrap around all the filling or it's better said it's not gonna fit in the mouth [Music] i couldn't think of a better way of eating ball [Music] flour and bread play an important role in a lot of cultures breaking bread is common practice in many societies as a way of forming a bond it can also be a reflection of the culture it comes from the durable and convenient swedish crisp bread or kaneka bread reflects the swedish survival mentality this mill focuses on making flour from local ingredients milling old-fashioned grains such as spelt and rye as well as the traditional wheat the five generation family run business also uses an old milling stone to produce a more nutritious whole wheat flour wow what an amazing old meal so you've got the grains at the top yep all right so how do you get it going well your twist on that week okay and you have to oh my goodness i can't do it can i need to go to the gym more often this old mill still crushes grain between two stone wheels installed by rickard's relatives in 1780 the more modern area was built around the old stone mill here grain is crushed and separated from the husk then sifted in order to get a completely pure product this makes the flower extra fine perfect for making a light and fluffy cake i see here that like here you um produce syrup so you work with local producers um what are you really proud of in terms of your flour i don't have any chemicals in the flower yeah it's very natural so it's just the flower you're not getting any conservation i love baking and what i've learned about swedish food is you love kaneka bird swedish crisp breads so what flour would you recommend if i was gonna make a swedish crisp bread ray yeah okay rye flour yeah and i see you do a spelt flour as well yes i love a spelt flour because it has such an amazing flavor yeah and it smells good yes and it tastes very good brilliant thank you very much my love for baking with different flowers has only increased after visiting the mill each flower has its own qualities like spelt with a light nuttiness and rye with a wholesome fruity flavor if there's one thing you could always find in a swedish kitchen it has to be keneka bread swedish crisp bread my favorite kind is one made with rye and sourdough i've got some lovely rye flour here plain flour this balances out the heaviness from the rye flour a teaspoon of instant yeast and then here i have dried sourdough starter and the reason i'm using it is for the flavor it makes it a little bit more complex a bit more interesting teaspoon of salt about a tablespoon of sugar and then i want to combine everything together and then i'm going to add some very soft butter and finally some buttermilk i just want to bring everything together press the dough it's coming together really nicely press it into a ball now i'm going to pop it in a clean bowl a little bit of oil in there so it doesn't stick cover it up with some cling film and then let it rest for about an hour and a half in a warm spot the dough's been resting the reason you want to let your dough rest as it will make it easier to roll out if you roll it out straight away the gluten is developed and it's it's just rubbery bouncy dust your work surface and then roll it out it doesn't really matter if it's not perfect or round shape i quite like it when it's a bit rustic looking traditionally kaneka bread about record size and they have a hole cut out in the middle and i always wondered what that hole was and apparently it's from hanging them up on a pole from the ceiling okay and now i've got this um well it's not a it's not for massaging your back it's actually a rolling pin to prick the dough if you don't have that you can just use a fork and what that does is it helps keep the connector bird flat i'm going to flip it over roll the other side and then that goes into the oven so you know when your kaneka bird is done when you have this lovely kind of slightly burnt brown edges and it should feel crisp i think the best way to eat kaneki bread is to keep it really simple few toppings that's all you need a little bit of cream cheese then i have some pink pickled onions i always have these in the fridge to make your own pink pickled onions bring 400 milliliters of water 300 milliliters of vinegar 100 grams of sugar 30 grams of salt and 20 juniper berries to the boil stir and leave to cool before adding 750 grams of sliced onions store in a sterilised jar some swedish olives or they're actually little green unripe plums a little spruce oil swedish knecker bread the simplest way to add a little swedish touch to your kitchen when it comes to a celebration you can't beat an impressive cake but it doesn't mean it has to be difficult with a few easy steps you can make your own layered lemon and yogurt cake first thing you need to do is make some lemon curd i'm gonna zest my lemons when you're zesting you really just want to get the top layer because that's where all the flavor is don't grate in the white part because that has a bit of bitterness to it and lemon zest smells very citrusy now i'm going to juice the lemons give them a little roll and squeeze that helps to release the juices really important just to use 125 milliliters of lemon juice if you use too little then your lemon curd is going to be too thick if you use too much then you're gonna have a runny lemon curd avoid getting any pips in caster sugar a little pinch of salt some cornstarch that just helps thicken the mixture and then three eggs this is a bit where you need to be careful you don't want to have too high a heat because otherwise you will curdle your eggs and then you get this eggy flavor to your lemon curd [Music] so when it's thickened up you can take it off the heat add some soft butter and carefully stir that in and now what you have is like a thick glossy lemon curd it needs to chill and set i'm going to put it in a jar your lemon curd can be made three to four days in advance and kept in the fridge my yogurt cake recipe is not very complicated at all start off with some sugar soft butter pinch of salt and you want to beat that until it's soft add one egg at a time until incorporated then some yogurt and lemon zest plain flour baking powder plain flour and the baking powder mix go in just want to fold that through until it's all well combined but don't over mix the mixture and then that's going into my lined cake tins flatten the mixture just want to smooth out the top of your cakes that goes into a preheated oven at 180 for about half an hour [Music] now you know when your cakes are ready because obviously it smells good but you can give it a little skewer test it should come out clean time for some icing to make the icing you need three ingredients soft butter icing sugar and cream cheese the key to this recipe is super soft butter add the icing sugar and start whisking slowly the secret to good icing is always making sure you whip up that butter until it's a very pale color i'm gonna add my cream cheese this is one of my favorite icings to do because it's not too sweet with the cream cheese in it if you wanted to you could flavor the cream cheese icing with some spices like cinnamon or cardamom but i like it plain right that's the icing done now i'm just gonna slice my cakes if you find that it's got a bit of a dome you can even it out and then i'm gonna cut it in half and when the line joins up go all the way through i'm going to put a little bit of icing on the cake stand this is just to stick the cake down and then it's just about building the layers and spread it on don't have to go all the way to the edge because what will happen is when you put all the other layers on it adds a bit of pressure and the icing spreads out slightly i'm gonna get my chilled lemon curd you can see it set really nicely again not all the way to the edge then next layer last bit of lemon curd that goes on top now if you wanted to you could leave it naked this would be a naked cake or you can do it semi-naked which i'll show you how to do now okay so this is a semi-naked cake and if you wanted to you could just decorate it with some flowers but if you want a very nice finish what you need to do is put it in the fridge for 30 minutes for the icing to set and then do another layer of icing [Music] last layer of icing this cake is not for the faint-hearted especially if you're intending to be on a diet forget that i don't do cakes by half-measures to get a really smooth finish you want to dip your palette knife into some boiling water you could simply leave the cake like this or add a bit of decoration i've got some rosemary here i'd say less is more when it comes to decoration a cake worthy of a celebration i think the swedes are not ones to boast about their traditions my lemon and yogurt cake with its simple flavors is an understated way to enjoy the swedish tradition of fika that time a day to sit down for coffee in a slice of cake not too dissimilar to the british tea time [Music] it has been an inspirational start to learning more about sweden's food culture and i look forward to discovering many delicious delights this country has to [Music] offer [Music] church

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Keywords: Beauty Tips, Cooking Adventures, Culinary Creativity, Culinary Delights, Exercises, Farm Fresh Recipes, Farm-to-Table Cooking, Food Discovery, Food Philosophy, Fresh Produce Recipes, Gastronomic Adventures, Global Swedish Cooking, Long-lasting Ingredients, Nordic Food Traditions, Sustainable Recipes, Swedes Cooking, Swedish Cabin Cooking, Swedish Culinary Traditions, Swedish Expressions, Tasty Recipes, Tonic

Id: 7dYNUHDCmx4

Length: 22min 15sec (1335 seconds)

Published: Fri Jun 04 2021