JOURNAL

Latest updates on my instagram: @Petter_Backlund

Mayak Gyeran - Korean marinated eggs. A sweet and

Mayak Gyeran - Korean marinated eggs. A sweet and savory marinade with aromatics from the garlic, green onion, onion, and chili peppers, as well as the nutty aromas from the sesame oil and seeds. Often served as banchan (Korean side dish) but pictured above served on somen noodles. Recipe on page 127 in @jenniewallden new book about noodles.
Beautiful shop sticks in masur birch by @vandorff | @bonnibonne
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#mayakgyeran #jenniewallden #koreanfood #petterbacklund

Årets Glögg 2022 by @stockholmsbranneri - this y

Årets Glögg 2022 by @stockholmsbranneri - this year’s edition is made by a blend of apple cider and wine with rowanberries, lingonberries, gooseberries, Stockholms Akvavit and Christmas spices. Serve over ice or heated as a traditional Glögg.
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#glögg #stockholmsbränneri #temporärt #petterbacklund

A creamy pesto rigatoni with Gruyère AOP, lemon a

A creamy pesto rigatoni with Gruyère AOP, lemon and lots of pistachios.

A quick and delicious cheesy pasta dish packed with fresh herbs and lots of pistachios. Use a mix of herbs like basil, tarragon, oregano and rosemary to enrich the flavours and finish of the dish with your best olive oil. Two tips: Blanch your herbs to get a greener and brighter color. Use some of the starchy pasta water when tossing the pasta to coat everything and make it extra glossy.

Ingredients:
300 g rigatoni or penne

1 garlic clove
1,5 dl grated Gruyère AOP
1,5 dl fresh basil (1 pot)
1 dl mix of fresh herbs like tarragon, parsley oregano and rosemary (1/2 pot)
1,5 dl pistachios
1 dl great quality olive oil
Black pepper
Salt
Lemon zest

1 dl pasta water

How to:
Bring water to boil. Add salt and the pasta and cook al dente

Cut the Gruyère AOP into small pieces and place it together with the fresh herbs, garlic and most of the pistachios (save some for garnish) in a food processor or blender.

Blitz until the mix is finely chopped.

Add olive oil of great quality and blend quickly.

Strain the pasta but save a cup of the salty and starchy pasta water.

Toss the pasta with the pesto in a separate bowl (the pasta pot is too hot and will make your pesto brown) and add approximately 1 dl of the pasta water.

Serve the pasta right away with some chopped pistachios, a few leaves of basil, freshly ground black pepper and just a touch of lemon zest.

Enjoy!
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#legruyereaop #gruyerestories #weloveswisscheese #petterbacklund

Chef @niklasekstedt + a delicous tarte flambée th

Chef @niklasekstedt + a delicous tarte flambée that you can find in his latest book Ekstedt Hemma. A thin and crispy pizza covered with crème fraîche, thinly-sliced onion and in this version smoked ham and pesto. It originates from the Alsace region between France and Germany where farmers made this in woodfired stoves to check the temperature before baking their bread. By breaking off a little piece of dough, rolling it out thinly and lay it on the hot stone slab in the oven they could see how fast the dough crips up. One very smart person than added his favorite ingredients: bacon, cream and onion on top of the dough and voilà. Quick, easy and always delicious!
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Book: Ekstedt Hemma
@niklasekstedt @thomaseidefors @lindalundgren1 @reb.lens @kvdkg @bookmark_forlag @skarpagent
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#niklasekstedt #ekstedthemma #tarteflambée #petterbacklund

Snapshots from a great trip to Pilsen in Czech Rep

Snapshots from a great trip to Pilsen in Czech Republic visiting @pilsnerurquell and celebrating their 180th anniversary. Got to drink their phenomenal unpasteurized and unfiltered pilsner straight from the barrel and it was just a complete game changer. Such a smooth beer with a fresh and vibrant aroma. Available at some few bars around the world under the name Tankovna. This beer is made in open fermented Czech oak barrels in the cellars underneath the brewery. Humble to watch all the craftsmanship that goes into this beer. Looking forward to visit Czech Republic and the brewery soon again 🍻
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@aworldbeneath #pilsnerurquell #pilsnerfest #awb #petterbacklund #pilsen

New thin stackable glassware from @aarke - beautif

New thin stackable glassware from @aarke - beautiful minimalistic design with great functionality. Fun days shooting this with one of my favorite interior stylists @idalauga earlier this year. Recently saw them at @grandpastore if you want to check them out in person 👍🏼
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@skarpagent
Ad @malin_gafvert
Assistent @asel.alba
Location @emmecrona
#aarke #glassware #petterbacklund #idalauga

New book about Noodles just came out with @jenniew

New book about Noodles just came out with @jenniewallden - a fun and delicious project we did this spring with @polarisfakta. Indulge in spicy, creamy, fresh and flavorful noodle dishes. You will find a big selection of recipes ranging from quick and easy express noodle dishes to spicy stir fried south east asian flavours to creamy ramen soups. Accessible and delicious, as always when Jennie creates her dishes and recipes 👏🏼
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#nudlar #jenniewallden #noodles #polarisfakta #petterbacklund

National holiday in Sweden celebrating the cinnamo

National holiday in Sweden celebrating the cinnamon roll today. I will get mine in Stockholm from Alfred at @svedjanbagerisoder and Petrus at @dandimpens 👏🏼
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#svedjan #dåndimpens #kanelbullar #kanelbullensdag #petterbacklund

[AD] Creamed Corn with Gruyère AOP, jalapeños an

[AD] Creamed Corn with Gruyère AOP, jalapeños and cilantro. A delicious, cheesy and creamy add on to your next tacos fiesta. It’s easy and quick to prepare and it will add lots of salty, sweet and spicy flavours. Goes very well with carnitas, some lime mayo, avocado and thinly sliced radishes.Recipe in Swedish below:

Ingredienser:
125 g Gruyère AOP Réserve
340 g Majs
2 st Vitlöksklyftor
2,5 msk Smör
1/2 Jalapeño (finhackad)
2,5 dl Vispgrädde
1 st lime (zest)
Koriander en näve.
Havssalt en stor nypa
Svartpeppar - ett kryddmått grov nymald

Instruktioner:

Skölj av majsen i ett durkslag och låt den rinna av. Skala och hacka vitlöken fint. Hacka jalapeñon (anpassa efter önskad hetta). 
Fräs vitlök och jalapeño på låg värme i smöret. Häll i majsen och fräs lite till innan du häller i grädden. Sjud utan lock på svag värme ca 10 min.

Riv Gruyère AOP och blanda i.

Häll över hälften av majsen i en skål och mixa den grovt. Häll sedan tillbaka majsen i kastrullen och blanda ner zesten från en tvättad lime. Smaka av med salt och nymald svartpeppar och toppa med koriander.

Servera i tacos tillsammans med carnitas, pico de gallo, avokado och tunt hyvlade rädisor.
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@weloveswisscheese_nordics @gruyere_aop #legruyereaop #weloveswisscheese #gruyerestories #gruyereaop #petterbacklund

Mirta Menestrina, grape farmer and part of the @me

Mirta Menestrina, grape farmer and part of the @mezzacoronait co-operative in the northern Italian alp region, Trentino-Alto Adige. Her family has been cultivating the typical variety of the region, Teroldego, for generations and she invited us to join the harvest and enjoy a taste in her vineyard. Tried many delicious vintages of @rotarispumante and also their Mezzacorona Pinot Nero - which is such a great value and juicy red available at systembolaget. Such inspiring and educative days in the beautiful mountains and a pure joy to capture it. Thank you @matapollonio @thewineagency 👏🏼
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#mezzacorona #rotari #trentino #thewineagency #petterbacklund

Hokkaido pumpkin, Oscietra Caviar, buckwheat and b

Hokkaido pumpkin, Oscietra Caviar, buckwheat and buttermilk by chef @martinbrag together with studio @temporart.
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#temporartxbrag #temporart #martinbrag #stockholm #petterbacklund

Late summer evenings at one of my favorite neighbo

Late summer evenings at one of my favorite neighborhood bars @barhommage 🖤
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#barhommage #hommage #södermalm #stockholm #petterbacklund

Cinnamon rolls by @petrus.jakobsson - make sure to

Cinnamon rolls by @petrus.jakobsson - make sure to follow their new bakery/project at @dandimpens. Located at Fiskhallsvägen, Årsta Partihallar - (check their insta stories if they are open and if so, what they are baking ) 👍🏼
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#cinnamonrolls #dåndimpens #petrus #kanelbullar #petterbacklund

Some snapshots from an early morming at @terrenovi

Some snapshots from an early morming at @terrenovino outside Greve in Chianti. My heart gets warm just thinking about the chill humid morning fog, the vivid soundscape of dogs barking down the valley and chickens cackling in the sunrise. Can’t wait to go back to Italy in a few weeks and this time also with our baby Laura 🖤
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#terreno #greveinchianti #tuscany #chianti #petterbacklund

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

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