I joined Tove Henckel and her Gastro Radio podcast. We talked about Jamaican flavours and my food influences growing up in London. Also talked about my cookbook Roots!
Click the link here to listen Gastro Radio
Street Gastronomy by Kristian Smith
Rötter – Mat – Kultur
Click the link here to listen Gastro Radio
Spoke with Lars Collin from Gourmet magazine about Hobo XO, Jamaican cuisine and my upcoming cookbook!
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.
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!
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!
Det nya konceptet XO hämtar inspiration från de karibiska öarna, inte minst Jamaica.
Pelle Tamleht
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
Ingredients
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
Instructions
· 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.
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
Ingredients
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
Instructions
Note:
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
Ingredients
Method
Crème diplomat
Ingredients
Method
Cinnamon & ginger crumble
Ingredients
Method
Warmed Figs
Ingredients
Method