When it comes to classics that characterize Swedish summer food, there are few things that live up to the fresh potato. Frida shows how to take the fresh potato to the next level.
Cucumber is an ingredient that rarely gets the honor to be at the center of attention. In this episode, Frida directs the spotlight on the cucumber to show how you can cook it in two ways and bring the flavors to the edge.
Rhubarb awakens childhood memories for many, often harvested from their own garden and eaten together with sugar. In this episode, Frida shows two servings of rhubarb, one sweet and one salt.
During the summer months in Sweden, there is a large selection of tasty legumes to choose from. Frida takes us through a couple of recipes how to utilize the natural sweetness and crispness of fresh peas and beans.
Onion is the foundation for more or less all cooking and is often the ingredient setting the tone in sauces, among other things. In this episode, Frida shows two recipes how to harness the power of the onion.
The tomato is a multifaceted ingredient that you almost take for granted, but the aroma from locally grown sun-ripened tomatoes is hard to beat. Frida shows how the strong taste of the tomato gets to set the tone for two dishes.
