Hotell & Restaurang

Interview I have done with Annika Radlund for Hotell & Restaurang magazine. We talked about my roots in London, Jamaican food and culture, Hobo XO and my cookbook with Natur & Kultur
Also you can get a peek at one of my recipes from the cookbook escovitch fish. 

Svenska Dagbladet Cookbook Recipes!

Some inspiration from my upcoming cookbook yesterday. Svenska Dagbladet presented 3 recipes from my book for people to try at home. Jamaican style fried chicken, streamed fish and watermelon & mango salad. Something different to try at home this week with your family?
More recipes available in my book Roots Jamaicansk Mat & Kultur publishers by Natur & Kulturon the 15th May!

Roots Jamaicansk Mat & Kultur Released 15.05.2020!

A year ago it all started on a flight home from USA writing a rough draft about jerk cooking. Fast forward to today and the finished book is in the process of being printed. Now it’s a reality after the work put in by everyone involved at my publisher Natur & Kultur. I am so proud to share a little part of my culture in Sweden.

15th May release the heat!

Rice pudding or Ris á la Malta

Not many people know this, but I do have Swedish roots with my mother being Swedish. Growing up, I spend many summers and Christmases in the south of Sweden. I remember from a young age my mother would always make rice pudding, or #risalamalta, for Christmas. For me Christmas is not the same without it. This recipe is a collaboration with @aitoglobal where I have replaced the dairy products with Oat based products: Aito Oat Drink and Aito Oat for Whipping. I should add this version is served cold,and again is simply how I love to have it.
At times when we have to make more sustainable choices, it is nice to have the option to change the regular dairy based whip to an oat based alternative.

Rice pudding or Ris á la Malta

2 dl grötris
1 tsp salt
4 dl water
8 dl Aito Oat Drink
1 cinnamon stick
1 vanilla pod
2 tbsp suger
2 dl Aito Oat for Whipping

· In a pot place the grötris, salt and water. Bring to a simmer on medium heat with the lid on for 10 minutes.
· Add the Aito Oat Drink and cinimon stick to the cooked grötris. Place the lid back on to the pot and cook for 30 to 40 minutes on a low heat. You want to grötris to swell up soacking up all the liquid. Give the grötris a stir occasinaly while cooking. Once ready set aside to cool and then place in the fridge.
· With a electric whisk, whip the Aito Oat For Whipping in a bowl. You can add the seeds from a vanilla pod and, the sugar. Whip until you are just at stif peak.
· Now take your cold grötris and add a large spoon of the whipped Aito. Stir into the grötris to loosing up the mix. Then with a large metal spoon, gently fold in the rest of the whipped Aito. You can decide how much of the whipped Aito you want to use. I prefer mine creamy.
· Serve with your favourite jam and fruits.

Pumpkin spiced latte

At this time of year in the U.S. pumpkin flavours lasts long past Halloween and all the way through Christmas. I especially love pumpkin in warm spiced lattes. The pumpkin gives the latte a sweet and rich flavour, and if you are into Pumkpin pie, this recipe with a twist is a must try!

And at times, when we have to make more sustainable choices than ever, it is nice to have the option to change the regular dairy based whip to an oat base alternative. I really like that Aito has an oat product that is whippable!

Pumpkin spiced latte


2 tablespoons maple syrup

3 tablespoons pumpkin puree (instructions at the bottom)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice (kryddpeppar)

¼ teaspoon ground clove

1 ½ dl Aito Oat Drink

1 ½ dl strong brewed coffee

Aito Oat for Whipping to serve


  • In a small saucepan add the maple syrup, pumpkin puree and spices. Heat up on a medium heat and stir. Then add the Aito Oat Drink and whisk together. Warm the mix but do not let it boil.
  • Once warm, turn off the heat and add the coffee and stir.
  • With a electric whisk, whip the Aito Oat For Whipping in a bowl. You can add the seeds from a vanilla pod for extra flavour.
  • Pour into a mug the pumpkin spiced latte mix. Then top with the whipped Aito and serve.


  • For the pumpkin puree dice the pumpkin flesh and add to a pot with water, cinnamon stick, star anise, cloves and salt. Bring to a gentle simmer. Then remove pumpkin to a blender with a little of the cooking liquid. Blend until you have a smooth puree.
  • If you can’t find pumpkins use butternut squash instead.

Warmed figs with cinnamon & ginger crumble and crème diplomat.

This delicious recipe is created in partnership with the Nordic Oatbrand aitoglobal

I do have a sweet tooth and particularly like warm seasonal fruits for dessert. And trust me, you do want to bake these warmed figs with cinnamon & ginger crumble and Crème Diplomat (a lighter version of Crème Pâtissière)!

For this dessert I have used Aito Oat Cuisine, Aito Oat Milk and Aito Oat Whipping Cream to make the Crème Diplomat, all three great dairy free choices for a light and creamy pastry cream.

For the Creme patissiere


  • 300ml Aito Oat Milk
  • 150ml Aito Oat Cuisine
  • 3 egg yolks
  • 50g white caster sugar
  • 3 tbsp cornflour
  • Vanilla pod


  1. Pour the Aito Oat Milk and Aito Oat Cuisine into a saucepan and whisk together. Heat until just simmering, then remove from the heat.
  2. Place the egg yolks into a bowl with the sugar and corn flour, whisk together until smooth.
  3. Pour over the milk mixture, mix, then pour back into the saucepan passing the mixture through a sieve.
  4. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Important to gently whisk continuously.
  5. Pour the thickened crème patisserie into a bowl. Cover the surface with cling film and chill.

Crème diplomat 


  • 150ml Aito Oat for Whipping
  • 2 tbsp powdered sugar


  1. With an electric whisker beat the Aito Oat for Whipping until foamy.
  2. Add powdered sugar, and continue beating on medium speed until stiff peaks.
  3. Add to the pastry cream a few tablespoons of Aito Oat for Whipping. Whisk gently but thoroughly.
  4. Add the remaining Aito Oat for Whipping and fold into the crème patisserie. Important to keep in light and airy. Place the diplomat cream into a pipping back and store in the fridge ready to use.

 Cinnamon & ginger crumble


  • 225g margarine, softened (vegan)
  • 110g Caster sugar
  • 275g Plain flour
  • 1 tsp ginger powder
  • 1 tsp cinnamon powder


  1. Preheat the oven at 170c.
  2. Cream the margarine in a food mixer until it is soft. Add the sugar and beat until the mixture is light and fluffy. 
  3. Sift the flour into the mixture and add the ginger & cinnamon powder. Bring the mixture together until it forms a dough. Then use your hands to form into a ball.
  4. Using your hands, make small sized balls and place them slightly apart from each other on a tray with grease proof paper. With two fingers gently flatten the balls. Bake them in the oven for around 15 mins until they are golden brown.
  5. Place the cookies onto a cooling rack and leave them there for around 15 mins.
  6. Once cool break up cookies into smaller bits. Place in food processer and pulse for 30 seconds or until you have a fine crumb mix.

 Warmed Figs


  • Ingredients
  • 8 ripe figs
  • 1 tbsp dark rum
  • large knob of margarine (vegan)
  • 4 tbsp clear honey
  • 30g roasted hazelnut bits
  • 1 tsp ground cinnamon


  1. Heat the oven 180c.
  2. Cut a deep cross in the top of each fig then ease the top apart like a flower.
  3. Place the figs in a baking dish and drop a small piece of the margarine into the centre of each fruit.
  4. Drizzle the honey and rum over the figs, then sprinkle with the nuts and cinnamon.
  5. Cook in the oven for 5 mins until figs are softened and the honey and butter make a sauce in the bottom of the dish.
  6. Serve warm, with biscuit crumbs, crème diplomat and drizzle the rum & honey sauce over the figs.