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We are so excited to see all her wonderful talents come together on this new book. And, can you spot our Artisan Cross-Over Apron on the cover? There is even from us more inside!
From spring picnics on the archipelago and barbecues at the summer cabin, to cosy autumnal suppers and dark snowy winters filled with candlelight, gingerbread and glögg.
Complete with stunning location and photography, Rachel's new cookbook lets you in on what the Swedish like to call Lagom...the art of not too little, not too much but just the right amount.
With Ottolenghi describing as “a joy to behold”, The Little Swedish Kitchen is now available at all good bookstores. We truly love her simple and balanced approach to cooking.
A Swedish love story: Chilled cucumber soup with beetroot yoghurt granita
SERVES 4GRANITA
2 cooked beetroot (about 125g)
125g plain yoghurt
SOUP
900g cucumber, chopped
4 tbsp chopped fresh dill
4 tbsp cider vinegar
sea salt
TO GARNISH
1 beetroot, peeled
few sprigs fresh dill
Start by making the granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.
Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.
When ready to serve, julienne the beetroot for the garnish into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill
TOP TIP The colder the dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.
GET AHEAD The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.