QUOTES by Rachel Khoo
Find most favourite and famour Authors from A.A Milne to Zoe Kravitz.
Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.
Quote by -Rachel Khoo
Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?
Quote by -Rachel Khoo
Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another.
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Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses.
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There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.
Quote by -Rachel Khoo
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.
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Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.
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Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.
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I'm not one for souvenirs though I do have a treasured yellow pot I bought at Maison d'Empereur in Marseille.
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I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.
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A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.
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It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.
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I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.
Quote by -Rachel Khoo
As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way and that's partly why I'm on TV. If I were really ugly and fat, I don't think I'd have had the same chance.
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I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.
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I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy, filling you up rather than igniting the appetite. Plus, I'd end up mopping it up with scoops of baguette.
Quote by -Rachel Khoo
To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it at his local market in Austria. You don't normally drink with Asian food, so this would be a fitting end to the meal.
Quote by -Rachel Khoo
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're most likely to appear at a picnic.
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I'm less Soho House these days, more Airbnb. It's just so useful to have a washing machine, or to rock up somewhere with a baby bed and all the other kit provided.
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Moving to France is not the hard part. Living here is more difficult. Of course there are many benefits but it's not always easy especially if you don't speak the language.
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A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.
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Mum and Dad grew vegetables and every day it would be beans for dinner and we'd have to go and pick them, and weed and stuff. If you wanted your pocket money you did your chores.
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I think for me the final push to move to Paris was the fact I wanted an adventure and I was slightly bored of my life in London.
Quote by -Rachel Khoo
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.
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Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.
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I will always look at my little Paris apartment with fond memories but I am too old to be sleeping on a futon bed!
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Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these squidgy fruit, no doubt sent up from the sunny south where they grow in abundance.
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I would try and barter a cake for some help with coding. I'm not the best coder. I have some basic HTML but that's about it.
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Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
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The Great British summer has many qualities, but unfortunately guaranteed warm weather is not one of them.
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With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.
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I remember a trip to Malaysia to visit my dad's family when I was eight. It was Christmas and they roasted a whole suckling pig on the fire and it made me nauseous.
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I haggle with French grannies over their old knick-knacks and walk away with some real gems.
Quote by -Rachel Khoo
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
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Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
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Crumpets for me are the quintessence of a British afternoon tea, the ideal winter warmer that would welcome me home from school.
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Eating wantan mee in Malaysia is my earliest memory. The street sellers there have a whole cooking set-up on the front of their bikes.
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For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.
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I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother Frances. It was my bible when I first moved to Paris aged 26.
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Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.
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When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
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Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.
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Alot of my inspiration comes from people that you don't see on TV like my mum and my grandma. There's so much history and knowledge.
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