JOURNAL

Latest updates on my instagram: @Petter_Backlund

Gnocchi with chanterelles, fried sage, browned but

Gnocchi with chanterelles, fried sage, browned butter and pecorino. One of many delicious recipes that are in season right now from the book “Processen” by @sedir. Fun project together with stylist @hedvigcornelia and @openstudio released earlier this year.
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#sedir #gnocchi #petterbacklund #temporart #openstudio

Head Chef Filip Gemzell (@filipgemzell) at 1 star

Head Chef Filip Gemzell (@filipgemzell) at 1 star restauarant ÄNG (@restaurangang), located outside of Varberg on the Swedish west coast. They just re:opened in a new gorgeous greenhouse with so many beautiful, well thought out details. If you haven’t been, make sure to pay a visit this upcoming fall.
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#restaurangäng #rastaurangang #filipgemzell #ästad #petterbacklund

New book about foraging and wild Nordic flavours c

New book about foraging and wild Nordic flavours coming this fall by Lena Engelmark Embertsén, Ola Engelmark and @fredrikjohnsssson. Their deep knowledge, love and passion for our surrounding wild life and forests and how to gather, preserve and create phenomenal dishes have been true inspiring to witness. The book is called “Granskott, vårbrodd och tjärdoft : om kärleken till det vilda nordiska köket” and will be available September 7th by @carlssonbokforlag. Illustrations by @katy_kimbell - More info in Swedish below:

“Livet är en lång upptäcktsresa. Eller egentligen flera som pågår samtidigt, men i olika riktningar. Här väljer författarna en och berättar om kärleksresan till de vilda smakernas land. Var smak med sin egenart, tydligt syrlig eller med kraftfull beska. Någon med en vaniljton så försynt att du behöver närma dig den försiktigt för att den inte ska dunsta bort innan den ligger på tallriken.

De är tre som berättar, var och en med sin historia. Lena som har prisats för sin talang att leta, hitta och förädla de vilda växternas och svamparnas smaker, bortom vardagen. Fredrik som med intuition, kunnande och handlag komponerar smak och textur så vilt att det tänt Michelinstjärnor. Och Ola som följer skogens och ängens ekosystem, vårdar mark och växter med varsam hand för att mångfalden ska myllra mer, ge ännu fler smaker.

Ta med dig smakglädjen, på med kängorna och följ med till en förundrans smakvärld!”

@hogtorpgard
#högtorpgård #fredrikjohnsson #petterbacklund #hogtorp

Gelato at the charming countryside boutique hotel

Gelato at the charming countryside boutique hotel @orum119 - a few summery stills created together with @tove_nilsson
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@skarpagent #örum119 #orum119 #petterbacklund

[AD] Le Gruyére AOP omelette with baked cherry to

[AD] Le Gruyére AOP omelette with baked cherry tomatoes, a spicy ’nduja oil, sugar snaps and edible summer flowers.

A wonderful savory and cheesy dish that is perfect for a summer outdoor brunch. Use edible flowers such as chives or elderflowers. A great tip is to make some extra of the spicy Calabrian ’nduja oil, a delicious condiment that goes very well with the Le Gruyère AOP and adds that little extra.
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Omelette:
6 eggs
150 g grated Le Gruyère AOP Réserve
3 tbsp cream
Salt and pepper
2 tbsp butter
A few slices of bread (preferably levain).

Chili oil:
2 tbsp ’nduja
4 tbsp olive oil

Baked tomatoes:
200 g cherry tomatoes
Olive oil
Salt and pepper

Topping:
100 g sugar snaps
Herbs and edible flowers

1. Pre heat oven to 200°C. Cut the tomatoes in half, add olive oil, salt and pepper and roast the cherry tomatoes for about 30 min.
2. Beat the eggs with cream, Le Gruyère AOP, salt and pepper with a fork in a bowl.
3. Heat up a cast iron pan on medium heat. Add the butter and pour the egg mixture.
4. Mix the ’nduja with olive oil.
5. Thinly slice the sugarsnaps.
6. When the omelette is firm, add the topping and serve it in the pan right away together with some delicious bread and enjoy!
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#legruyereaop #gruyerestories #weloveswisscheese #cheesefromswitzerland #petterbacklund

Papardelle with wine braised leeks from the book S

Papardelle with wine braised leeks from the book Sedir: Processen, released earlier this year.
Fun days with these favorites:
@sedir
@hedvigcornelia
@openstudio
@skarpagent
#sedir #petterbacklund #skarpagent #openstudio

Sunrise over the vineyard at Feudo Arancino and a

Sunrise over the vineyard at Feudo Arancino and a quick breakfast in the trunk. Always quite stressful shooting during golden hour to get the right composition and angles while the sun is rising by the second. Had some great production days together with @matapollonio at @mezzacoronait shooting, eating and drinking wine in the beautiful southern part of Sicilly.
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@feudoarancio #feudoarancino #mezzacorona #sicily #sicilianwine #petterbacklund

Klent kaffe och brända bröd - Bageri Petrus 2012

Klent kaffe och brända bröd - Bageri Petrus 2012 - 2022 🖤
Last day at Swedenborgsgatan this Saturday with big celebrations and a thousand pieces pf Smörgåstårta.
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#bageripetrus #petrus #stockholmcafe #petterbacklund

Excellent menu at Sayan Isaksson’s @sayan_isaan

Excellent menu at Sayan Isaksson’s @sayan_isaan restaurant NOUR. Located at Norrlandsgatan 24 in Stockholm, @restaurantnour is a contemporary restaurant which rests on the foundation of Scandinavian and Japanese gastronomy with premium produce sourced in the Nordics.
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#sayanisaksson #restaurantnour #stockholm #petterbacklund

at delicious experience with @restaurantnour

Pizza bianco with sardines, Västerbotten-ost, pot

Pizza bianco with sardines, Västerbotten-ost, potatoes, crème fraiche, caramelized onion and chunky herb oil. A very summerish and delicious piece of pizza @matavmastio made for @hemkop_sverige, styling by @lindalundgren1
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#pizzabianco #pizza #sandramastio #hemköp #petterbacklund

Happy to announce that the latest book I’ve been

Happy to announce that the latest book I’ve been shooting - Sedir: Processen is finally available. Get yourself a copy of this beautiful piece at @papercutshop and make sure to use it well and cook them all 🖤

Many fun and delicious days with my friend @sedir, great styling by @hedvigcornelia and lots of help from my assistant @reb.lens and Cristian at @temporart. Graphic design and art direction by the phenomenal duo @herr_herrmann & @karinahlgren at @openstudio.
Project management @skarpagent & @norstedts_forlag
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#sedir #sedirprocessen #petterbacklund #skarpagent

A typical simple yet delicious pasta pomodoro, at

A typical simple yet delicious pasta pomodoro, at a restaurant just by the road outside of Tavernelle, Umbria.
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#umbria #pastapomodoro #pomodoro #italy #petterbacklund

There is a striking harmony between farmers, chees

There is a striking harmony between farmers, cheese makers and the cellar masters in Gruyère, Switzerland 🇨🇭 Every morning and evening, 365 days a year, the farmers bring their milk to the fromagerie. 400 litres of milk are required to make one wheel of Gruyére AOP which weight about 36 kg. The processes of making a @gruyere_aop includes vat curdling, curd cutting and mixing, placing in a mold and marking, salt bath, maturation in cellars and finally taxation (quality assurance of each cheese). Each step is carried out with such precision and pride. Happy to have witness all this craftsmanship during my last trip to Switzerland 🖤
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#gruyereaop #gruyere #gruyerecheese #swisscheese #petterbacklund

☕️ A few snippets from the latest feature in t

☕️ A few snippets from the latest feature in the american magazine @imbibe - covering the coffee culture in Stockholm. Some of my favorites above:
@bageripetrus
@cafepascal
@svedjanbagerisoder
@stockholmroast
@kometstockholm
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#imbibemagazine #stockholmcafe #coffeeroaster #imbibe #petterbacklund

Juice from grapefruit, tarocco blood oranges and b

Juice from grapefruit, tarocco blood oranges and bergamot with some lemon syrup and carbonated water. A refreshing drink together with my friends at @aarke 🍊
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#tarocco #sparklingwater #mocktails #aarke #petterbacklund

Scottish Oysters in the harbour of Crail, located

Scottish Oysters in the harbour of Crail, located an hour north of Edinburgh. Beautiful days with chef @martinbrag and Cristian from @temporart that we hopefully can do soon again when this nightmare is over 🖤
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#crail #oyster #scotland #skotland #oysters #petterbacklund

A delicious pasta vongole from the book ”Ekstedt

A delicious pasta vongole from the book ”Ekstedt Hemma” by @niklasekstedt that we shot last spring 👏🏼
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@niklasekstedt
@thomaseidefors
@lindalundgren1
@kvdkg
@reb.lens
@skarpagent
@bookmark_forlag
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#ekstedthemma #niklasekstedt #bookmark #pastavongole #petterbacklund

Season premiere today at @bageripetrus 🖤

Season premiere today at @bageripetrus 🖤

Nettle ravioli with split peas in a rich broth at

Nettle ravioli with split peas in a rich broth at @restaurangemmer, located in Ulriksdal. They have a huge garden and a couple of greenhouses where they farm most of their veggies, berries and loads of flowers in scenic surroundings. They just opened up again after some winter break. A great place to visit if you haven’t been.
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#restaurangemmer #ulriksdalsvärdshus #ravioli #stockholmrestaurant #petterbacklund

Isabella Potì, 26 years old head chef at one star

Isabella Potì, 26 years old head chef at one star rewarded restaurant Bros' in Lecce, Italy. Had the pleasure of meeting @isabellapoti and her partner @florianopellegrino who run the restaurant @brosland__ together. Their striking energy and talent inspires me a lot 🖤
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#isabellapoti #florianopellegrino #brosrestaurant #lecce #guidemichelin #petterbacklund

Pad Kra Pao, a typical street food dish on many of

Pad Kra Pao, a typical street food dish on many of the markets in Bangkok. It’s prepared with stir fried pork, holy basil, cauliflower and loads of chili. This one at the Khlong Toei market. A delicious and easy dish to prepare at home ✨
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#padkrapao #bangkok #khlongtoei #thaifood #petterbacklund

New ambitious book project together with @sedir &

An evening walk through the olive groves at Masser

An evening walk through the olive groves at Masseria Il Frantoio in Puglia, Italy. Armando Balestrazzi, runs this charming masseria (agriturismo) and organic farm in the outskirts of Ostuni. This treasure is dating back to the 16th century and is immersed in a timeless atmosphere with olive trees, vines and wild flowers. Make sure to enjoy their delicious 8 course dinner at the terrace with vegetables straight from the garden. A lovely place you definitely should try to visit this summer @masseriailfrantoio 🇮🇹
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#puglia #apulien #salento #petterbacklund #masseriailfrantoio

Sayan Isaksson at Restaurant NOUR, Stockholm. Thes

Homemade delicious ricotta with only four ingredie

Homemade delicious ricotta with only four ingredients. Ready within a few hours and it’s easy to prepare. Delicious on top of your pasta pomodoro or with some bleuberries on a piece of sourdough bread👌🏼
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Ingredients:
1 liter fresh whole milk
1 dl heavy cream
1/3 teaspoon sea salt
3 tablespoons fresh lemon juice (or apple cider vinegar).
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Put the milk and cream in a large pot over medium-low heat and gradually warm it to 85°C. The milk will get lightly foamy, but it shouldn’t boil. If so remove immediately.

Once the milk reaches 85°C remove it from the heat and pour in the lemon juice and add some sea salt.

Stir around for milk with a wooden spoon for a few minutes. After this time the milk should start separating in clumps. If not add some more lemon juice or vinegar.

Line a strainer with a cloth and put it over a bowl. Scoop in the big curds out of the pot with a slotted spoon and transfer them to the strainer, then pour in the remaining curds.

Let the ricotta sit for at least 1 hour depending on how creamy you want it to be. The longer you let it sit the firmer the texture.

Enjoy!
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#ricotta #ricottarecipe #ricottacheese #ricottafresca #foodphotography #petterbacklund

Breakfast at Svedjan, located in Zinkensdamm, Stoc

Breakfast at Svedjan, located in Zinkensdamm, Stockholm. Alfred Hellström who runs the artisan bakery @svedjanbagerisoder is a true talent and everything they do stands for high quality in its simplicity. The cheese and milk come from their family run farm in northern Sweden, outside Skellefteå (check out @svedjanost). If you haven’t been yet, make sure to drop by soon. Just had one Semla myself and it was superb 👏🏼
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#svedjan #cafestockholm #zinkensdamm #stockholmcafe #petterbacklund

A while ago, up in the western Swiss alps, I visit

A while ago, up in the western Swiss alps, I visited Jacques and his son Alexander. They produce Gruyère d’Alpage AOP which is a cheese made with raw summer milk from cows that forage in the mountains. Everything is hand-made in a small buron and the milk is heated over open fire. All of these factors come together to produce a cheese with a deeper and really funky style. Maybe the fresh Alp air has something to it as well... Get a few different styles and varieties for your cheese platter and remember to support your local cheese shop instead of the big grocery stores. Price difference is minimal and the selection and vibe are incomparable 👌🏼
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#gruyereaop #gruyere #gruyerealpage #swizzcheese #petterbacklund

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