Italiensk söndagmiddag med mat i överflöd och goda viner från Allegrini

Tagliatelle-med-karljohansvamp

I helgen bjöd jag hem lite vänner på en klassisk Italiensk söndagsmiddag med mat och vin i överflöd. Reser som ni vet ganska ofta till Italien och de stora opretentiösa middagarna är det jag saknar allra mest hemma i Stockholm. Under hösten har Isabella Morrone tagit fram ett gäng recept tillsammans med vinproducenten Allegrini. De skickade över en härlig låda med viner och underbara råvaror. Sällan jag utgår från andras recept men testade att göra gulbetorna och en klassisk karljohan-pasta med lite trattkantareller (recepten hittar ni längre ner) samt två snabba egna rätter med confiterade körsbärstomater och en focaccia.

Allt blev otroligt gott och matchade väl med den ganska kraftfulla Valpolicella Superiore från Allegrini.

Kan även rekommendera av lyssna in Hugo Perlskogs Italienska spotifylista för extra mycket känsla: Allora! på Spotify

allegrini-dinner

Foto: Copyright 2018. All rights reserved.

 

Tagliatelle Allegrini med karljohansvamp

Ingredienser:

500 gram färsk karljohansvamp eller 1/2 liter torkad karljohansvamp
2 st vitlöksklyftor
1/2 dl vitt vin
100 gram Smör, saltat.
2 dl nyriven  och vällagrad Parmigiano-Reggiano
Salt och svartpeppar
Olivolja
1/2 dl hackad färsk bladpersilja
1/4 dl grovsalt
400 gram tagliatelle, färsk eller torkad

 

Gör så här:

  • Rensa svampen försiktigt genom att borsta den och ta bort eventuella skavanker. Skiva sedan tunna skivor och lägg åt sidan.
  • Skala och skiva vitlöken tunt.
  • Fyll upp en rejäl kastrull med vatten till hälften ungefär, tillsätt grovsalt och lägg på lock.
  • Hetta upp en stekpanna och tillsätt svampen när pannan är rykande varm. Stek svampen torr någon minut under omrörning tills den börjar ge ifrån sig ett gnisslande ljud när du rör om, tillsätt hälften av smöret och rör om, tillsätt den skivade vitlöken och en nypa salt. Rör om och stek tills svampen får en gyllenbrun färg, häll i vitt vin och låt puttra ett par minuter så alkoholen får koka bort. Stäng sedan av värmen och börja med pastan
  • Koka upp pastan enligt anvisningar på paketet, spara 1/2 dl pastavatten. Häll sedan av vattnet och häll tillbaka pastan i kastrullen. Tillsätt pastavattnet, en rejäl skvätt olivolja, resten av smöret och svampsåsen. Rör om och tillsätt riven parmesan och persilja. Smaka om det behövs lite mer salt och peppar.
  • Servera och njut!
  • Tagliatelle med karljohansvamp är en fantastisk maträtt med insprängda höstsmaker från min barndom i norra Italien. Denna rätt är en riktig ”rödvinsrätt” och passar utmärkt till Valpolicella Superiore. Lena smaker som smör, parmesan och svamp gifter sig otroligt bra med vinet, säger Isabella.

 

Gulbeta med brynt smör och lagrad Parmigiano-Reggiano

 

Ingredienser:
4 st gulbetor
2 dl hasselnötter utan skal
En bit lagrad parmesanost
300 gram smör
Salt och svartpeppar
Olivolja
4 blad mangold
Till detta recept kan du med fördel riva på lite färsk tryffel på slutet (om du skulle ha tur att komma över det).

 

Gör så här:

  • Koka betorna i saltat vatten tills de är mjuka. Spola sedan av dem i kallt vatten och dra försiktigt av skalet med händerna. Dela dem sedan i lagom stora bitar.
  • Skölj mangoldbladen och dela på mitten, lägg på hushållspapper och låt rinna av.
  • Värm upp ugnen till 180 grader och lägg hasselnötterna i en ugnssäker form. Rosta nötterna i cirka 4–6 minuter, tills de har fått en gyllenbrun yta. Låt dem sedan svalna och hacka dem sedan i mindre bitar.
  • Lägg smöret i en kastrull men spara en matsked. Koka upp smöret och rör då och då med en visp. Ta av smöret från värmen när den börjar få en gyllenbrun färg.
  • Hetta upp en stekpanna med en matsked olivolja. Lägg i gulbetorna och stek dem ett par minuter tills de har fått färg. Lägg sedan i mangoldbladen och en matsked smör. Rör om och stek tills bladen börjar mjukna. Salta och peppra. Dra av stekpannan från värmen.
  • Lägg upp gulbetorna och mangolden på en tallrik, rör om i det brynta smöret och häll över en generös sked över betorna och mangolden. Toppa med de rostade hasselnötterna och riv över generöst med parmesanost.
  • Servera och njut!

 

Här hittar ni mer info om Allegrini Valpolicella Superiore på Systembolaget:
https://www.systembolaget.se/dryck/roda-viner/allegrini-601001

Hoppas ni får en härlig middag och lycka till,
Petter

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Besök hos hantverksbryggeriet Innis & Gunn på Skottland

Innis & Gunn är ett av Skottlands mest framgångsrika hantverksbryggerier och grundades 2003 av Dougal ”Gunn” Sharp. Han är en pionjär inom ekfatslagrad öl och bryggeriet är kända för teknikerna ”beer into barrel” och”barrel into beer”. Där den första tekniken innebär att ölen lagras på fat och den andra att gamla fat delas i mindre bitar, vätas i t.ex. whisky för att sedan sänkas ner i öltankarna för lagring. Detta ger ölen en komplex, rundare och fylligare smak på liknande sätt som vin lagras i olika typer av fat och tankar.

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Under 2018 fyllde familjebryggeriet 15 år och för att uppmärksamma detta har de precis släppt jubileumsölen Fifteen – en ekfatslagrad Double IPA. Dessutom bjöd de in ett litet gäng svenska skribenter för att kolla in bryggeriet och fira lanseringen av ovannämnda öl.

Vi började resan med en guidad tur i bryggeriet norr om Edinburgh, därefter blev det klassisk fish ‘n chips med ölprovning och ett besök i deras nya öl- och gastropub i Glasgow.

Innis and gunn 8

Utanför den lilla staden Perth, omkring 1 timme norr om Edinburgh, ligger ett av Innis & Gunns bryggerier Inveralmond Brewery. Här tog head brewer Ken Duncan oss runt och visade det gedigna hantverket som ligger bakom deras öl. Att brygga ett gott öl som kontinuerligt har samma karaktär och smakprofil kräver därför mycket noggrannhet.

 

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Att hålla god hygiene på ett bryggeri är ett absolut måste då bakterier annars lätt kan infektera ölet. Detta kan leda till att bakterierna äter upp etanolen vilket istället resulterar i vinäger. Som ni kan se har därför bryggeriet en väldigt steril och rå look.

 

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Bröderna: Dougal Gunn Sharp (Bryggmästare och VD) och Neil Innis Sharp (Ansvarig för nya marknader och lanseringar).

 

Kort historia:

Whiskyproducenten William Grant & Sons bestämde sig 2002 för att skapa en whisky med smak av ale, Grants Ale Cask. Bryggmästaren Dougal Gunn Sharp, på Caledonian Brewery, fick i uppdrag att skapa en maltig skotsk ale. Tanken var att alen vid lagring på ek skulle skänka karaktär för att i sin tur ge whiskyn smak av ale vid slutlagring på samma fat. Den oväntade sidoeffekten var istället att ölen fick en väldigt god och intressant smak av whiskyn. Ölen som bryggdes fick inte den påtagliga humlebeskan som annars är vanligt förekommande, utan istället en mer sötaktig maltnyans.

Innis and gunn petter backlund 1

Han började fundera på om en öl med denna karaktär hade varit kommersiellt gångbar och pitchade idén för hans dåvarande bryggeri Caledonian Brewery. De var dock inte intresserade av att marknadsföra en ny öl. Istället blev det William Grant and Son som kom överens med bryggmästaren om att marknadsföra och producera den nya ölen. 2003 lanserades den och sedan dess har experimenten fortsatt i rask takt. Förutom deras berömda fatlagrade öler av olika karaktär brygger de även mer klassiska: IPA, lager och pale ales.

 

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De huvudsakliga ingredienserna vid ölbryggning är malt, humle, jäst och vatten. Innis & Gunn lägger till ytterligare en dimension i sin öl genom lagring på fat.

Innis and gunn petter backlund ploppestable 8

Till lunch åt vi en klassisk fish n’ chips soaked i vinäger och på kvällen blev det ölprovning på Innis & Gunns gastropub i Glasgow. Här åt vi Skotska specialiteter, vilka likt de skandinaviska, hade stort fokus på råvara och ursprung.  Favoriter var: Barra kammussla med tunt skuren blodpudding och en äppelgelé, grillade havskräftor med örtsmör och hopsmayonnaise samt en moule marinière med öl som bas. Deras öler gjorde sig bra till den här menyn och det är alltid spännande att dricka enbart en typ av dryck för att bättre kunna jämföra och uppskatta olika stilar. Just Innis & Gunns öler är aningen rundare, mjukare och har en mer komplex smakprofil. Den höga alkoholhalten och låga beskan jämfört med många andra öler hjälper även till att bära upp andra smaker.

Kvällen fortsatte sedan vidare till jubileumsfesten för den nylanserade ölen Fifteen, vilken nu finns tillgänglig i limiterat antal på systembolaget.

Innis and gunn fifteen

 

Hoppas ni uppskattade bryggeribesöket, nedan hittade jag en video från deras vimeo som kan vara kul för den intresserade.

 

Nu bär det snart av till Lissabon för en vecka mat och surf. Se uppdaterade stories varje dag på www.instagram.com/ploppestable

Trevlig helg,
Petter

 

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Where to eat and drink in Florence, Italy

Few cities have got the same amount of history, culture & charm as Florence, Italy. The capitol of Tuscany got million places to eat and drink but I've gathered a few that you definitely shouldn't miss on your trip.

Foto: Petter Bäcklund

In a city like Florence with such a vast amounts of tourists it can sometimes be challenging finding the local sweet spots. I’ve gathered a list of bars & restaurants which some are classic unicorns from tripadvisor but most of them I’ve been recommended by my friends Fredrika & Sarah who used to live there. Typical local food to try: Bistecca alla FiorentinaTrippa alla FiorentinaPappardelle sulla lepreRibollita & pappa al pomodoro and of course loads of beautiful Tuscan wine.

 


Restaurants, gelaterias and bars to check out in Florence:

  • Amblé (Bar but also nice to have brunch at their cozy terrace. Great escape from all the tourists)
  • Cibrèo (Prob. one of the best restaurants in Florence.)
  • SBrino Gelato (the best pistachio gelato I’ve ever had)
  • Trattoria Cammillo (authentic Tuscan food in an old school Trattoria)
  • Il Santo Bevitore (home-style cooking for a valuable price)
  • Grom (one of the best gelatos in town)
  • Gosh* (Coctail bar with beautiful interior next to Il Santino)
  • S. Forno Panificio (bakery – breakfast spot)
  • Trattoria Sabatino (low key place with great food and a lot of family vibe. Very cheap and unpolished. On the downside – can be quite a lot of tourists sometimes.)
  • Gelateria La Carraia (great ice cream)
  • Il Santino (Winebar)
  • Gusta Pizza (self explanatory)
  • Le Volpi e l’uva (Wine bar)
  • La Ménagére (bistro)
  • Perche No? (wonderful ice cream)
  • Pitti Gola E Cantina (Wine bar & Italian restaurant)
  • Trattoria Anna (Classic super authentic bisteca fiorentina made by 75+ Anna. Never seen a tourist there)
  • Artbar (Kitschy Bar with massive decorated cocktails – genuine vibe)
  • Montecarla (Kitschy Club)
  • Ristorante La Giostra
  • Il Contadino (A great value lunch spot with traditional Tuscan food. Also few tourists here. The headline photo in this article is from Il Contadino)
  • Ora D’Aria (Local delicacies from Tuscany)
  • Start of a night out at the Piazza Santo Spirito, a square where a lot of bars and restaurants are located.

 

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trattoria-anna-florence-italy-petter-backlund-ploppestable

Foto: Petter Bäcklund

 Ravioli w/ ricotta and tomato sauce R. Siena Pork (Iberico style) with roasted potatoes. Ploppestable, Petter Bäcklund

Foto: Petter Bäcklund

toscana-florens-gelato-petter-backlund

toscana-florens-market-petter-backlund

Espresso in Cortona, Italy

Syrah Tuscan Ploppe's table alltommat

Foto: Petter Bäcklund

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20 X The best lunch restaurants in Stockholm, where to eat and drink

Ai-Ramen-with-text

There are loads of lunch restaurants in Stockholm and it can sometimes be difficult to find the right one. Therefore I’ve putted together this list with the best 20 lunch restaurants in Stockholm in my opinion. It’s a mix of high end, street food and bistros with various vibe all around town.

Rolfs Kök
One of the best lunch restaurants in town. Soup as a starter and then a classic bistro dish for main. Their fish is really good and the fresh bread is almost worth the visit itself.
Vasastan

Oaxen Slip
Nordic bistro. I can specially recommend to try their three course lunch called ”Grosshandlarlunch”
Djurgården

oaxen-grosshandlarlunch-petter-backlund-ploppestable-508-1

Broms
Neighborhood bistro with high quality food that always delivers.
Price: ~ 140 kr
Östermalm
www.bromskarlaplan.se/

Bistro Napolyon
Classic French bistro vibe with a nifty 8cl wine special for lunch.
Price: ~ 140 kr
Östermalm
www.napolyon.se/

Portal
Proper Scandinavian Bistro that always deliver great quality. Since it’s a little bit pricy I recommend it for a lunch meeting or a fancy Friday lunch with your friends.
Price: 150 kr +
St. Eriksplan
www.portalrestaurant.se/

Totemo Ramen
Best ramen in town in my opinion. Rich broth, great toppings and noodles to die for.
Price: ~ 130 kr
St. Eriksplan
www.totemoramen.com/

Nybrogatan 38

Bistro
Östermalm

Minako Sushi
Low key sushi restaurant which deliver a high quality sushi in multiple servings. A true hidden gem.
Vasastan

Pizzahatt
Their pizzas are amazing.
Norrmalm

Minh Mat
Best Vietnamese food in town. Get their in time – always crowded.
Vasastan

Arirang
The first and the best Korean restaurant in Stockholm. Their classic Bibimbap is a given choice.
Vasastan

Ai Ramen
Tasty ramen with rich broth and great toppings. Great value.
Södermalm

Ai Ramen in Stockholm - pork noodles

Foto: Petter Bäcklund

Ai Ramen in Stockholm – pork noodles

 

Den Gyldene Freden
Swedish traditional bistro located in a beautiful house in Gamla stan. A favorite during the colder month with it’s dark, rustic and charming interior.
Old Town

Flippin’ Burgers
Probably the burgers in town.
Vasastan

Indio
Japanese/Peruan fusion restaurant with great sushi. Beautiful interior and always great vibe.
Södermalm
www.indio.se/kitchen/

Brisket & Friends
South of Stockholm, hidden in an industrial area you will find a brisket smokery called Brisket & Friends. Amazing south inspired BBQ flavors only serving lunch. Be quick though, they always sell out.
Årsta
www.brisketandfriends.se/

Nytorget 6
Tasty food with friendly staff that will never leave you hungry. Located at Nytorget, Södermalm it’s a classic neighborhood restaurant with great value.
Södermalm
www.nytorget6.com/

La Neta
Authentic Mexican street food located at Östgötagatan 12 and Barnhusgatan 2. Great lunch deals.
Södermalm
www.laneta.se/


TAK
Asian inspired bowls with a Nordic touch. Let the lunch extend to an after work and enjoy one of the best views over Stockholm there is. Located a the top floor of the 5 star hotel At Six – the food is really good but a little bit expensive.
Price: Starts at 155 kr and regular dishes around 200.
City

K25
Food court at Kungsgatan. Loads of different restaurants from all over the world with good quality. Try the kebab at Snack bar. Huge selection, fast and tasty.
Norrmalm

Related articles:
Where to eat & drink in Stockholm – the full guide
Where to find the best Ramen in Stockholm

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Weekend brunch at ”Spanjorskan” – neighborhood restaurant at Nybrogatan, Stockholm

Recently I brought some friends over to "Spanjorskan", an ambitious neighborhood restaurant run by Bockholmengruppen where we had a great weekend brunch with iberico burgers, cava sangria, churros and much more.

Bockholmengruppen started the neighborhood Spanish restaurant Spanjorskan about a year ago and back than I tried out the lunch (read more). This time I brought some friends over to Nybrogatan 42 to try out their brunch.

They offer a mix of brunch classics such as poached eggs, avocado and burgers but you will also find blackened tuna salad, calamari,  piementos de padrón, tortilla and churros. We enjoyed it all together with the great Spanish white wine, Albariño. Prices ranges from 75 kr for the small dishes to 255 kr for the bigger ones.

 

More information

Spanjorskan
Nybrogatan 42
114 40 Stockholm

www.spanjorskan.se

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Delicious Sunday brunch at Hotel Skeppsholmen, Stockholm

 

Sunday brunch at Hotel Skeppsholmen and their restaurant Långa Raden. Experience food and drinks on Stockholm’s closest archipelago island and their lovely garden.

Skeppsholmen is a small island located in the city just a 10 minute walk from the Royal Palace, Grand Hotel and Kungsträdgården. The walk itself delivers a stunning view over the water with Södermalm, Gamla Stan and Östermalm in the foreground.

The food is simple and genuin with influences from their Swedish heritage. I visited the restaurant together with my girlfriend, Ella and we tried out a great variety of dishes from their á la carte menu.

Our favorites were:
1. The classic sikrom with 24 months aged Präst cheese royal, red onion, chives and whipped crème fraiche.
2. The crispy steak sandwich with beef, grilled salad, tomato, red onion and horseradish.
3. Banana bread with caramel sauce and ice cream.

More info below:

Menu: http://www.hotelskeppsholmen.se/assets/documents/Brunchmeny-20180114.pdf

More info and reservation:
http://www.hotelskeppsholmen.se/en/restaurant

Address:
Gröna gången 1,
111 86 Stockholm
Sweden

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10 x Vinbarer du inte får missa i Stockholm

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På jakt efter mysiga vinbarer med spännande viner i Stockholm? Då har du kommit helt rätt. Under de senaste åren har ett stort antal nya fina vinbarer öppnat upp och här kommer en guide över mina favoriter som alla är väl värda ett besök. Främst opretentiösa men charmiga hak som har stor passion och gedigna kunskaper för vin:

Folii
De erkända sommeliererna Béatrice Becher och Jonas Sandberg driver den mysiga och populära vinbaren Folii på Erstagatan, Södermalm. Ett enormt utbud av spännande viner med över 300 på glas och alltid goda små rätter.

Vina

Tyge & Sessil
Spännande naturviner från hela världen. Niklsas Ekstedts vincafé adderar mycket stämning till Brahegatan, Östermalm. Den charmiga interiören gör sig väldigt bra med vinerna från de små och udda producenterna. Maten som serveras är enkel och god men det är framförallt för vinerna och stämningen som jag går hit.

 

Babette
Vinbar och restaurang med framförallt schyst pizza. Känns som en avslappnad kvarterskrog men inom väggarna ryms otroligt mycket nörderi. Allt är noga utvalt med den enda grundfilosofin att allt ska vara gott. Du hittar snarare strama och eleganta viner än sockerstinna zinfandelviner och många blir nog överaskade över den gedigna vinlistan på detta tillsynes ganska enkla hak.

 

Combo Vinbaren
Nyöppnat av gänget bakom Bistro Süd och PA & Co i en liten lokal mittemot Stadsbiblioteket. Här finns viner på glas från 85 kr och champagne från 115 kr. På matsedeln hittar man charktallrik, råbiff och tod man pla.

Grus Grus

Burgundy
Mysig vinbar i Gamla stan som ligger i anslutning till Djuret, Flickan, Tweed och Pubologi. Daniel Crespi har skapat en liten institution för mat- och vinnördar samt andra livsnjutare som gillar att komma bort från Gamla stans turistträngsel. Stor vinkällare och alltid prisvärda alternativ på glas. En annan kul grej som du inte får missa är att restaurangen som oftast gästspelas av andra älskvärda krögare på onsdagkvällar mellan 23-01. Då serveras en ”nattmacka” för 100 spänn influerad av kvällens gästkock.

 19 Glas
Påstår inte bara att de var Stockholms första vinbar utan också att de ”kanske” har flest viner på glas i hela världen. Och visst är listan lååång, med glasviner från 89 kr. Kunnig personal och bra mat bidrar till helhetsupplevelsen. Anordnar också ”Winemakers Dinner” där vinproducenter presenterar sina drycker.

Gaston

The Winery Hotel
Den läckert industriromantiska byggnaden vid Järva Krog inrymmer såväl hotell som restaurang och vinfabrik. I vinoteket kan gästen själv fylla på sitt glas från vinomaterna och därmed få chansen att prova många olika sorter.

 

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Dinner and whisky tasting in the Stockholm archipelago with chef Mikkel Karstad

Stockholm is full of great unpopulated expanses just begging to be explored on foot, climbed, rowed or sailed across. Together with Talisker and Fejan Outdoor we went out to the northern part of Stockholm's archipelago and enjoyed whisky tasting on the cliffs, the glamping site at the small island of Fejan and a delicious dinner made by the Danish chef Mikkel Karstad.

On a sunny Wednesday morning I joined a concept called Scandinavian Detours, a concept were dramatic nature meets delicious food and great drinks. We started off by taking a boat up north to an island called Gisslingö. At the island we met up with Fejan Outdoor, who organize adventurous tours in the northern part of the Stockholm archipelago.

Along some snacks we then hiked the island and met up with Talisker whisky and had a tasting by the cliffs. Definitely the most scenic tasting I’ve ever been to and the Talisker Port Ruighe, Talisker Skye and Talisker 10 suited the windswept surroundings perfect.

After the delightful tasting we took the boat to the next island Fejan, for some dinner prepared over open fire by the talented Danish chef Mikkel Karstad as well as cocktails prepared by Mate Csatlos.

Starter

Puré of split peas with a salad of broccoli, bronze fennel and parmesan

Broccoli fried with ramson, salted unripe plums and junket

Main Course

Steamed mussels with Talisker, beer, apple and fennel

Celeriac baked in a bonfire with brown butter, elderflower, buckwheat and wild herbs

Dessert

Rhubarb with white chocolate, spruce and Talisker

Coffee with blueberry and honey biscuits

After a superb dinner I headed up to the remote luxurious canvas tents and took some rest in the cozy bed. The tents are available for rent during the summer months at Fejanoutdoor.se and I can highly recommend a visit. A night in the remote Canvas Hotel including dinner & breakfast (you get a basket that you prepare on your Muurikka next to the tent)  costs about €350. 
During two events this summer Mikkel Karstad and Mate Csatlos will also prepare food & drinks. Read more here and make your reservation.
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Preserved lemons – An easy and delicious recipe

Preserved lemons are a popular speciality in the Moroccan kitchen and you can both use it in traditional chickentangine or as a fresh add-on to your salad. Since the preservation process takes at least 4 weeks, you better have some patient. You will be rewarded with very tasty and intense lemons though.

Lemons are commonly sprayed heavily with fungicides and pesticides and since you are eating the peel it’s important use organic lemon and wash them well. When using the preserved lemons think about reducing the salt in other components since they are very salty them selves.

Recipe:
1 Big jar with lid (clean throughly)
10 Organic lemons
10 Tbsp salt (for rubbing the lemons)
5 Tbsp salt (top of the pile of lemons in the jar)
The juice from 4 lemons.
Fill up with boiled and cooled down water.

  1. Clean a big jar throughly. It’s important when you preserve food.
  2. Wash the organic lemons and cut off the top and bottom with a sharp knife (I use the Miyabi 9 cm peeling knife and the Miyabi 24 cm). Then cut a cross in the top and bottom, the lemon should barely hold together. Then rub each lemon with a tablespoon of salt. 
  3. Put all the lemons in a big jar and push them tight. This will release a lot of fresh juice.
  4. Pour the juice from 4 lemons and add 5 tablespoons of salt on top. Then fill up the jar with cooled down boiled water all the way to the lid and then close it. 
  5. Let it sit for in room temperature for at least 5 weeks and then transfer to your fridge. The peel should be soft when they are ready.

Before serving make sure to remove the pulp and wash off excess salt – it’s only the peel you are eating. Use in a traditional Moroccan chicken tagine, a savory fish soup or as topping in a fresh salad.

As always it’s important to use great and sharp knives. I use the Miyabi RAW 5000 series. Very sharp, precise and fine balance. Perfect for chopping onions or slice lemons. Until the Sunday April 1st you will receive a 15% discount on all Miyabi knives on kitchentime.se using the promo code ”PTABLE15”.

Good luck and enjoy your lemons,
Petter 

 

 

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”Grosshandlarlunch” – a delicious three course lunch at Oaxen Slip – something out of the ordinary

Oaxen Slip, the little sister of the two star rewarded Oaxen Krog, is a beautiful and friendly bistro located at the scenic peninsula Djurgården. I brought some friends and tried out their lunch concept called "Grosshandlarlunch" - a three hour long seating with delicious food and great drinks.

oaxen-grosshandlarlunch-petter-backlund-ploppestable-text

On the peninsula Djurgården, just a 15 min tram ride from downtown Stockholm you will find a beautiful restaurant named Oaxen. Its’s housed in an old shipyard and decorated with vintage furniture like the old movie theatre chairs pictured above. I brought some friends over on a sunny Friday to try their lunch concept called ”Grosshandlarlunch” a three course seating with amazing food paired with great wine. The dishes are served on large plates and it feels almost like a Sunday roast with your family.

1.Kale salad with apples and hazelnuts.  2. Ian Doyle, head chef at Oaxen Krog. 3. Outer thigh of venison glazed in bread miso tuscan cabbage, brussel sprouts and cream.

Grosshandlarlunch Oaxen Petter Bäcklund - Ploppestable

Foto: Petter Bäcklund

oaxen-grosshandlarlunch-petter-backlund-ploppestable-510-11

1.High ceilings, beautiful atmosphere and the big windows create stunning light. 2. The lunch consists of one starter, one main and one dessert.  3.Great wines and also some beers from the local producer Värmdö Bryggeri. 

oaxen-grosshandlarlunch-petter-backlund-ploppestable-163-2

The lunch costs 425 kr/person excluding drinks. 

1.Table setting. 2. Delicious main fish w/ fennel and dill. 3. The inspiring CEO at Oaxen Krog & Slip, Agneta Green. 

Info

Oaxen Kroog & Slip
Beckholmsbron 26,
115 21 Stockholm

Reservation & menu – check out their website here.

For other lunch recommendations in Stockholm – check out my guide ”20 x the best lunch restaurants in Stockholm”

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A classic Semla recipe – a Swedish pastry with almond paste, cognac and cream

Semlor-recipe-petter_backlund_ploppestable

How to make Semlor

Time: 40 min + 1 1/2 -2 h fermentation + 8-10 min in oven

Work the dough with a dough hook for quite some time until the dough is elastic. A high oven temperature and a short baking time will result in juicy nice buns.

Ingredients (20 buns)
50 g (0.1 lb) yeast
5 dl (2 cups) milk
14 dl (6 cups) flour (800 g)
1,5 dl (0.7 cup) sugar
150 g (0.33 lb) butter, unsalted (room temperature)
1 msk cardamom
1 teaspoon salt

Almond paste
200 g Valencia almonds
150 g powdered sugar
1 egg white
1 dl (0.4 cup)  whipped cream
A dash of cognac (optional)
A pinch of sea salt

Topping:
5 dl (2 cups) Whipped cream
Powdered sugar

Brushing:
1 egg

 

Instructions:

1. Crumble the yeast into the bowl of a stand mixer. Add the remaining ingredients. Use the dough hook and work it slowly for about 2 minutes. Increase speed and work the dough for about 10 minutes more.

2. Put the dough in a bowl and cover with plastic wrap. Let it rise for about an hour (until double the size).

3. Put the dough on a floured surface and divide it into 20 pieces. Place them on a baking tray with parchment paper. Let them rise under a kitchen towel for 30 minutes.

4. Preheat the oven to 225 °C (437 °F). Bake for 8-10 minutes until golden. Remove and brush them with a beaten egg. Let them cool on a rack.

5. When cooled down, cut of a small lid in the bun and remove a table spoon of the the bun dough and put into the almond paste.

6. Blend the almonds gently, you still want some crunchy pieces left for better texture. Stir together with the other ingredients and the cutout dough from the buns.

7. Put the almond paste in the cutout hole, add whipped cream and then put on the lid and sprinkle some powdered sugar on top.

semlor_recipe-ploppestable-petter-backlund

Foto: Petter Bäcklund

Good luck and enjoy these delicious pastries. Semlor are a classic treat served in January and February in Sweden. This is a classic recipe but there are a lot of different modern varieties as well.

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Chanterelle Ravioli with ricotta, brown butter, sage and pine nuts

A delicious ravioli recipe alongside a beautiful video of the making produced by my friend Marcus Rönne. Sit back and enjoy!

ravioli-kantareller-petter-backlund

Foto: Petter Bäcklund

cold morning in November I headed out to the forest outside of Stockholm together with my friends Marcus, Oscar and Hugo to pick chantarelles for a savory ravioli dinner I was planning. Marcus is a videographer (check out his great work here) and we were a little sick of the stereotypical Tasty-videos with the boring overhead angle and wanted to create something more artistic. Check out the video below (full screen and sound ofc) and further down you will find the recipe.



How to make the Chanterelle Ravioli

Served with the lovely Tuscan Val Di Suga – Brunello di Montalcino

Ingredients (4 servings)

Ravioli dough
500 ml wheat flour (preferable Semolina which adds some texture but regular all purpose is fine as well)
4 eggs (eco free range)

Chanterelle filling
400 g Chanterelle or other tasty mushroom of your choice like Porcini
225 g ricotta
100 g Parmigiano Reggiano (do not joke around with substitutes here)
2 cloves garlic
2 tbsps olive oil
1 egg
A pinch of sea salt
1 pinch nutmeg (preferably fresh grated)
Ground black pepper

Brown butter
150 g unsalted butter

Topping
1/2 dl fresh sage leaves
1/2 dl roasted pine nuts
Freshly and rough grated Parmigiano Reggiano

Instructions

Prepare the ravioli dough:

  1. Make a big volcano of flour in in the middle of a big flat surface.
  2. Add the eggs into the volcano and give them a whisk with a fork. Add a little of the flour from the edges a little at a time.
  3. When it begins to stick and start working the dough with your hands until it is elastic and smooth. It can take quite some time like 10-15 mins, but it’s really meditating. That’s why I don’t use the food processor here. (Wouldn’t have looked too nice in the video as well..)
  4. Cover your dough in cling film and rest for 30 minutes in your fridge. Meanwhile prepare your filling. 
  5. Cut the dough in half and roll the dough thin, about 8 mm (requires a lot of rolling). If you have the pasta roller thing – it comes in really handy.

Filling:

  1. Grate the garlic cloves and fry them with the chanterelles (save a few for garnish) in olive oil on high temperature.
  2. Mix the chanterelles with the ricotta, Parmigiano, egg and seasoning until coarsely chopped.

Ravioli:

  1. Cut a large grid of squares in your rolled out dough (about 6 cm * 6 cm) and place 2 teaspoons of filling in the middle. Brush the edges with a beated egg gently press the pasta sheets together. Make sure there are no air left inside them.
  2. Make the brown butter by melting it over medium heat, stir constantly until golden brown  and you can sense a nutty smell.
  3. Roast the pine nuts until golden (keep a close eye since they burn so easy and are really expensive).
  4. Fry the chanterelles that you save for garnish on high heat.
  5. Boil the ravioli in well-salted water until al dente, about 2.5 minutes.
  6. Give them a 30 sec in the frying pan that you just used for the chanterelles to give them some extra coating.
  7. Serve on wide plates and add the brown butter, pine nuts, sage leaves, chanterelles and some freshly grinded Parmigiano Reggiano.

Tips! Pair with a glass of the Tuscan delight Val Di Suga – Brunello di Montalcino. Pairs really well and let your thoughts wander away to the misty Italian valleys. 


Chef : Petter Bäcklund
Director & DOP : Marcus Rönne
Aerial : Oscar Söderlund
Set. Ass : Hugo Bergquist

Raviol Chantarelle Ricotta photo by Marcus Rönne - chef Petter Bäcklund

Foto: Marcus Rönne

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Where to eat and drink in Stockholm

Stockholm is such an incredible tasty city with a lot of great food and drinks in all price ranges from all over the world. I often get the question on where to eat and drink so I gathered this list of places I usually recommend my friends to visit. A great mix of chill vibe, great brunches, fine dining and delicious cocktails.

where-to-eat-drink-in-stockholm-ploppestable-petter-backlund

Foto: Petter Bäcklund

Cafés / Brunch

Bageri Petrus (prob. best baked goods in town, Södermalm)
Greasy Spoon (brunch, Södermalm + Odenplan)
Café Pascal (great sandwiches and coffee, Odenplan)
Mellqvist (great sandwiches and coffee, St. Eriksplan)
Pom & Flora (great brunch selection, Södermalm + Odenplan)
Wood Stockholm Café (The small café kiosk located at Mosebacke torg serves great sandwiches and tasty coffee. This one is located just by our apartment and during the warmer half of the year – this is def. a go to place. Södermalm)
Nytorget 6 (great brunch selection, Södermalm)
Rosendals Trädgård (great selecetion of sandwiches and pastries in a beautiful greenhouse, Djurgården)
Kafferang (great brunch selection, Södermalm)
Nybrogatan 32 (great brunch selection, Östermalm)
Snickarbacken 7 (Cosy place with great fika, Östermalm)

Bar/Cocktails/Wine

Bar Homage (Love the Paris bistro vibe together with great cocktails, Södermalm)
Häktet Vänster (make reservation in advance, Södermalm)
Tyge & Sessil (Wine bar, Östermalm)
Folii (Wine bar, Södermalm)
Bleck (A big terrace located in the park, Blecktornsparken. Great atmosphere summer time, Södermalm)
Mosebacketerassen (Outdoor terrace in the summer. Beautiful view over the city from the top floors, Södermalm)
TAK (Roof top bar and one of few with a view. Random crowd though but the place itself is worth a quick stop by, City)
Apropos (Cocktail bar located in Vasatan)
19 Glas (Wine bar in the Old town)
Erlands bar (Cocktail bar located in Vasatan)
MELT bar (Burlesque and kitschy, Hötorget)
Katarina Ölcafé (Cosy beer bar, Södermalm)

Den Gyldene Freden by Ploppestable Petter Bäcklund

Cosy vibe at the traditional Swedish Bistro ”Den Gyldene Freden” located in the Old Town.

Lunch

Rolfs Kök (One of the best lunches in town. Soup as a starter and then a classic bistro dish for main. Their fish is really good. Vasastan)
Oaxen Slip (Nordic bistro. A premium and delicious lunch with beautiful surroundings, Djurgården)
Bistro Napolyon (French bistro vibe, Östermalm)
Portal (Proper Scandinavian Bistro that always deliver great quality. St. Eriksplan)
Totemo Ramen (Best ramen in town, St. Eriksplan)
Broms (High end, always good, Östermalm)
Nybrogatan 38 (Bistro, Östermalm)
Pizzahatt (Their pizzas are amazing, Norrmalm)
Minh Mat (Best Vietnamese food in town. Get their in time – always crowded. Vasastan)
Arirang (The first and the best Korean restaurant in Stockholm. Their classic Bibimbap is a given choice. Vasastan.
Nytorget 6 (Great value, tasty and you never leave hungry. Södermalm)
TAK
(Asian inspired bowls with a Nordic touch. City)
K25 (Food court at Kungsgatan, try the kebab at Snack bar, Norrmalm)
Nybrogatan 38 (Östermalm)
Ai Ramen (Södermalm)
Den Gyldene Freden (Swedish traditional bistro, Old Town)
Flippin’ Burgers (Vasastan)
La Neta (Södermalm + Norrmalm)
Teatern (Food court on Södermalm with a great variety of food, Södermalm)

Delicious Burger and Noodle soup from the Bar menu at TAK

totemoramen-by_petter-backlund-ploppestable

Bar Agrikultur, Södermalm


My favorite restaurants (vibe/taste/price)

Bar Agrikultur (Modern Nordic food often with a twist. Always high quality seasonal produce and the atmosphere is great. Order 2-4 dishes and share, priced around 90kr/dish and no reservation. Located at Skånegatan, Södermalm.) 
Wood Stockholm
(Different themes all the time but always great, Södermalm)
Indio (Japanese/Peruan sushi, Södermalm)
Paradiso (Modern, Södermalm)
Omnipollo Hatt (Delicious wooden fired pizzas and a great selection of their own handcraft beers, Södermalm).
Oaxen Slip (Nordic bistro, Djurgården)
Barbro (Japanese, Södermalm)
Babette (Pizza, Vasastan)
Bleck (Södermalm)
Café Nizza (Italian, Södermalm)
800° (Pizza place, Vasastan)
Omnipollos Hatt (pizza, Södermalm)
Bar Agrikultur (Modern Nordic, Södermalm)
Den Gyldene Freden (Swedish traditional bistro, Old Town)
Matateljén (Modern Nordic, Gamla Enskede)
Rolfs Kök (Modern Nordic. Always a great time at this classic spot in Stockholm. Norrmalm)
The Burgundy (A cosy wine bistro with great value, The Old Town)
Nytorget 6 (A neighborhood restaurant packed all day with a lot of nice people, Södermalm)
Rost (Pizzeria in old mechanic workshop, Södermalm)
Delikatessen (French Bistro. Beautiful and moody interior – service is a bit french… Södermalm)
Jim & Jacob (Vasastan)
TAK (City)
Råkultur (sushi, Östermalm)
Nook (Asian fusion, Södermalm)
Kommondören (American / Soulfood, Östermalm)
Broms (Elegant bistro, Östermalm)
Minh Mat (Best Vietnamese food in Stockholm, Vasastan)

My friend Stella Friberg (Stellatraveler) and Rebecca Brage (Stockholmfood) at Oaxen Slipen

Restaurant Ekstedt by Ploppestable Petter Bäcklund

Foto: Petter Bäcklund

High end (Reserve a table in advance)

Frantzén(***) (Norrmalm)
Oaxen
(**) (Djurgården)
Lilla Ego (Vasastan)
Gastrologik (*) (Östermalm)
Agrikultur (*) (Vasastan)
Ekstedt (*) (Östermalm)
Adam / Albin (Östermalm)
Aloë (*) (Älvsjö)
Sushi Sho (*) (Vasastan)
TAK (City)
Unn (City)
Punk Royal (Södermalm)
Rutabaga (Blaiseholmen)
Esperanto (*) (Östermalm)
Imouto(*) (Östermalm)
Flickan (Old Town)
Farang (Vasastan)
Djuret (Old Town)

Mathias Dahlgren Rutabaga - Chef Peter Rødsgaard photo by Petter Bäcklund

Foto: Petter Bäcklund

 

 

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Inspiring cocktails that you can make at home with ease

Cocktails can sometimes feel a little bit intimidating to make yourself. They don't turn out like they did at the bar the other night and it can be quite expensive to get the liquors for a decent set up. In this article you will find inspiring cocktail recipes, great advices on what gears to use, techniques to practice and other tips & tricks. Made together with my friend and bartender Ville Ström. You will find the recipes at the bottom.

What equipment to use?

  • Boston Shaker (need to have)
  • Hawthorne Strainer (need to have)
  • Jigger/Measuring Glass (need to have)
  • Glassware (need to have)
  • A long bar spoon (nice to have)
  • Japanese mixing glass (nice to have)
  • Zester/Grater (nice to have)
  • Citrus Juicer (nice to have)
  • Muddler (nice to have)
  • Citrus or Vegetable Peeler (nice to have)

What you need at home

  • Spirits – Preferably you have Rum, Whisky, Tequila, Vodka and Gin at home.
  • Ice – This is key and one of the most essential ingredients in a cocktail. Have access to various shapes and make sure you never run out.
  • Citrus – Always use fresh press juice. The sour lemon, lime and grape juices will create a fine balance to the sweet tones.
  • Simple sugar syrupMix 1 kg refined sugar with 1 liter of boiling water. Store a bottle in your fridge.
  • Fruits – Always nice with fresh and natural flavors.
  • Bitters –  Not a must but it can give that extra kick and it looks great and pro. (Like the Angonstura bitter on top off the foam on a Whiskey sour)

Cocktail Recipes

Irish Coffee 2.0

This combo with the dark chocolate and butter fried salty almonds could replace any dessert with ease. I love that it’s so easy to make and that people always get really excited about it. If you don’t have the almonds you can of course settle with the classic version but it makes a lot of difference and will definitely impress your friends.

Irish coffee with chocolate and almond made - photo by Petter Bäcklund - Drink by Ville Ström

Foto: Petter Bäcklund

How to:

  • 15 cl freshly brewed coffee
  • 1 tablespoon brown sugar
  • 5 cl Irish whiskey
  • 5-10 cl lightly whipped cream (depending on what you like, I always go big)
  • Cocoa powder of great quality to sprinkle on top
  • 1/2 dl salty almonds
  • 2 tablespoons of butter
  1. Fry the almonds in butter and chop them coarsely.
  2. Fill your glass with hot water, let sit for 2 minutes, then discard the water. This will keep your drink hot for longer, same concept as when you cooling down your glass prior serving with ice.
  3. Pour the fresh hot coffee into the warmed glass. Add brown sugar and stir until dissolved.
  4. Blend in Irish whiskey.
  5. Top of with lightly whipped cream by pouring gently over back of spoon.
  6. Sprinkle some cocoa powder and add the crunchy almonds. Enjoy hot!

 


Breakfast Margaritas

A classic cocktail with a twist. The entire egg adds great texture and the coffee tones are so delicious with the lime. Perfect for a boozy Saturday brunch.

breakfast-margarita-ploppestable-petter-backlund

Foto: Petter Bäcklund

How to:

  • 4 cl tequila
  • 3 cl fresh lime juice
  • 1 cl simple syrup
  • 1 cl Cointreau
  • a few drops coffee bitter
  • 1 egg
  • salt
  1. Rim the cup with sea salt.
  2. Pour the tequila, lime juice, cointreau, a few dashes of the coffee bitter and an entire egg into a shaker with ice.
  3. Shake well.
  4. Strain into a chilled cup and enjoy your boozy weekend brunch.

 


Mojitos with a smooth herbal touch

An interesting combo of the classic cocktail that adds some depth and interesting herbal tones from the Fernet Branca. 

Havanna-club-mojito-ville-strom-ploppestable

Foto: Petter Bäcklund

How to:

  • 4 cl Havanna Club Anejo 3 rum
  • 3 cl fresh lime juice
  • 2 cl simple syrup
  • 1 cl Fernet Branca
  • 2 stems menthe
  • Club soda
  1. Fill a glass with crushed ice
  2. Lash the menthe in your hand to release loads of smell and flavor
  3. Add the rum, fresh lime juice, simple syrup, Fernet Branca and two stems menthe
  4. Top of with soda and garnish with a stem of menthe.

 


Coffee infused Aperol with tonic

This is so incredibly good you have to try it out. The coffee tones and the bitter orange is a match made in heaven. It’s super easy to make but require some time.

aperol-coffee-ville-strom-ploppestable-tonic

Foto: Petter Bäcklund

How to:

  • 1/2 dl Coffee Beans
  • 20 cl Aperol
  • Tonic
  • Orange slices
  1. Infuse the Aperol by putting it in a glass jar together with the coffee beans in the fridge for about 4 hours.
  2. Put a big ice cube in a drinking glass and then pour 5 cl of the infused Aperol through a strainer.
  3. Fill up with an ice cold tonic water of high quality
  4. Garnish with two half slices of orange

Paloma

This is a widely popular refreshing tequila based cocktail from Mexico with a sweet and sour taste of grapefruit.

paloma-cocktail-ver2-ville-strom-ploppestable-petter-backlund

Foto: Petter Bäcklund

 

How to:

  • 5 cl Tequila
  • 4 cl Fresh grapefruit juice
  • 1 cl Fresh lime juice
  • 1 cl Simple Syrup
  • 5 cl Club soda
  1. Put some sea salt on a plate.
  2. Rub the rim of a highball glass with a grapefruit wedge and then roll the glass in the salt.
  3. Combine grapefruit juice, lime juice, and simple syrup in glass.
  4. Stir in tequila and add ice
  5. Top off with club soda
  6. Garnish with a grapefruit wedge.

 

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The future is green – Chef’s Table with Mathias Dahlgren at Rutabaga, Stockholm

Together with the Swedish grocery retailer Coop we had the pleasure to experience an eleven course Chef's Table made by the eminent Mathias Dahlgren and the talented Danish sous-chef Peter Rødsgaard at their restaurant Rutabaga. Next level of lacto-ovo-vegetarian cuisine to say the least.

There is something very special with Mathias Dahlgren’s vegetarian restaurant Rutabaga. Located in the historical building of Grand Hôtel, the restaurant used to be the legendary Swedish two starred restaurant, Matsalen, with delicate table cloths and a fancy upscale tone to it. After ten years of service, Mathias wanted to create something new. His eagerness for new challenges and to push the boundaries of 100% vegetarian cooking lead to the idea and concept of Rutabaga. The table cloths are now replaced with bright wooden furniture and the dishes are now meant for sharing in a more relaxed manner.

Together with the Swedish grocery retailer Coop and their new CEO Magnus Johansson, we had the pleasure to experience an eleven courses Chef’s Table. We had a great chat with Magnus and he explained their forward thinking vision and also highlighted the environmental advantages on how beans and leguminous plants can substitute more resource heavy alternative of protein.

With this in mind I was really eager to try out the dishes of the night where yellow peas, sugarsnaps and white beans were the heroes. It’s inspiring how Mathias, together with the sous-chef Peter Rødsgaard manage to pull of these incredible intense high flavor combinations with tons of great texture with produce that rarely are put in the limelight.

Menu

Raw carrots, Vietnam style

Kale salad, wax beans, coconut, yuzu

Swedish mozzarella, fresh herb salad, sugarsnaps

Deep fried labneh, yellow peas hummus

Potatoes, truffle, green peas

White beans, autumn truffle ”risotto”

Beefsteak tomato tartare

Aubergine, Tokyo style

Egg 63° C, fried mushroom, broad beens

Berry salad

Carrot, cardamom ice cream, almonds

The sommelier at Rutabaga put together a funky and tasty wine menu with a strong emphasize on organic and natural wines from Europe. For those interested – here is the list:

Grandes Jorasses 2015, Domaine Bellurd, Savoie

Melting Potes (VDF) Magnum 2016,  Alice & Oliver De Moor, Chablis

Cerasuolo d’Abruzzo ”Le Cince” 2016, De Fermo, Abruzzo

Barbaresco Magnum 2010, Cascina Roccalini, Piemonte

Frigidus 2009, Fattoria San Lorenzo, Marche

rutabaga-chefs-table-mathias-dahlgren-ploppestable-petter-backlund-wine

Rutabaga is located at Södra Blasieholmshamnen 6, Stockholm. The Chef’s Table is priced at 795 kr ($90) and reservations can be made hereI can understand that people feel it’s a little bit expensive to pay 170 kr ($20) for grated carrots but given the amount of work they have put in to source the best produce and delicious combinations I definitely think it’s worth it.

For more inspiring vegetarian recipes with beans and peas of all kinds, pay a visit to the section called ”Nya Vardagsmaten” at Coop’s website here

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Wine making in the heart of Chianti Classico at the vineyard Terreno

In a scenic mix of winding roads and rolling hills covered in wine fields you will find the charming organic vineyard Terreno. People have been producing classic wine and eating great food for thousands of years at these dreamy environments in Tuscany, Italy. I got the opportunity to pay a visit during harvest and also meet up with the lovely family & people behind Terreno Agriturismo.

It’s not everyday you meet a family who actually fulfill their dreams and buy their own romantic vineyard in Italy. However, Mats and Birgitta Ruhne did just that back in 1988 and without any previous knowledge in winemaking they got their hands dirty and set a completely new path for their family in Tuscany. Now the family is running both the vineyard and The Winery Hotel in Stockholm.

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Today, the Terreno vineyard is run by their passionate daughter Sofia Ruhne and along their Chianti Classico DOCG wine they are experimenting with loads of different varieties, methods and styles. Their genuine interest and passion for organic craftsmanship and products definitely shine through and most of the work at the vineyard is done by hand.

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

During a few hot September days a few journalists and I were invited to visit this beautiful place and to be a part of the harvest and have a closer look at the production. Along Sofia their junior winemaker Andrea showed us around and told us more about the organic way of growing grapes and the different challenges that comes with it. Further down the post I will get into more detail what it takes to be a Chianti Classico certified wine but a part of it is that no irrigation (external watering) is allowed.

This summer was yet another super hot and dry one which resulted in smaller yields and the harvest starting a couple of weeks earlier then usual. The extreme heatwave even called for sunscreening the plants with an organic agent. The Thursday morning we went out was no exception and even if I probably spent more time taking photos and eating the grapes it was boiling. However, a great change compared to the rainy Amsterdam I came from.

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

After a few hours of solid picking we had a traditional harvest lunch with vegetarian lasagna, fresh salad picked from the garden, a super tasty pecorino, bread and the rustic red house wine Terreno Rosso di Frasse (which suited to be enjoyed chilled this hot day) and the white Terreno Bianco di Stella. All these local specialities are worth the visit it self if you ask me.

A power nap later we continued to the facilities where the grapes are being crushed and the juice transfered to huge steel tanks for primary fermentation. Even if the grapes are picked by hand MOG (material other than grapes) they need to be sorted out a second time manually. To achieve the desired taste, wine makers pick parts of the fields at different ripeness to later be able to blend the different batches. The longer you let the grapes ripen, the higher sugar level it will contain (results in more alcohol and raisin tones).

After the primary fermentation, the wine is transfered to concrete tanks and oak barrels for further aging. At least 12 months for Chianti Classico and at least 24 months for the Chianti Classico Riserva.

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

More info about Chianti Classico:

Chianti Classico is a DOCG (Denominazione di Origine Controllata e Garantita) which is the highest classification an Italian wine can be awarded. This guarantees the standards of production methods and the quality of each bottle of wine. To be labeled a Chianti Classico DOCG you need to follow a set of rules (besides of being located in the 71,800 hectares region between Florence and Siena). The wine should consist of a minimum of 80% Sangiovese and up to 20% of any other approved red grape variety such as Canaiolo, Colorino, Cabernet Sauvignon, Merlot or Syrah. The wine must have a minimum alcohol level of 12% with at least 7 months aging in oak, while Chianti Classico Riserva must be aged at least 24 months at the winery, with a minimum alcohol level of at least 12.5%. No irrigation (external watering) is allowed and the harvest yields are restricted to no more than 7.5 t/ha (3 tonnes per acre). All Chianti Classico wines are also famous for the significant Black Rooster trademark on each bottle.

Where can I taste the Terreno wine?

You can enjoy the Terreno wines and also see a small scale production with grapes from the vineyard at The Winery Hotel in Stockholm. Also make sure to book your tickets to their wine festival 30th of September – 1 October 2017 here.  You can also get some of their wines at Systembolaget in Sweden in a few selected stores and through their website here.

Visit Terreno Agriturismo:

The best way to reach Terreno is by flying in to Florence (approximately 3 hours from Stockholm). Then I would prefer to rent a car (approx. 50 min ride south of Florence) because the area has great sightseeing and beautiful surroundings you don’t want to miss. Alternatively, you can grab a taxi but then you’re more limited and might miss out on some nice day trips.

To book a tasting or make a reservation for their apartments – visit terreno.se

Below is a selection of my favorite shots from the trip:

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

 

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

terreno-entry-petter-backlund-ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

Terreno, Tuscany and The Winery Hotel by Petter Bäcklund - Ploppestable

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Spanjorskan – New Spanish restaurant at Nybrogatan 42, Stockholm

Nybrogatan in Östermalm, Stockholm, just got a new Spanish restaurant named "Spanjorskan ". It is an ambitious neighborhood restaurant started by Bockholmengruppen, which is excelling their repertoar in Östermalm. I went there with a couple of friends to try out their Spanish delicacies and check out the vibe and yes, we are excited!

Bockholmengruppen is adding yet another neighborhood favorite at Nybrogatan 42 named Spanjorskan, which used to be Piatti. This sunny afternoon we had the pleasure to be seated outside on their terrace and this is definitely one of those restaurants you want to enjoy for a while and keep their delicious dishes coming. We got to try out a few dishes from their á la carte lunch menu as well as some starters and sweets.

Some of our favorites were the Whole blackened artichoke with eggplant crème, roasted eggplants, zucchini salad and marcona almonds (priced at 245 kr), their homemade sausage with a salad of grilled fennel, big white beans in tomato sauce with sour cream and pork rinds (190 kr) and the starter Grilled Pimentos Padron with grated manchego and smoky salt (65 kr) and the dessert Honey & Lavender Ice Cream with preserved black currant, meringue, oat crumbs and honey crisp (95 kr).

We also had a whole turbot served for 2 persons priced at 1750 kr. It looks amazing and taste good, but for the price I would consider some of the dishes mentioned above or if you kindly ask to just order the tremendous side salad with escabeche, baked tomatoes on a vine and yellow wax beans. If you’re in the mood for a quicker lunch they also offer a daily special priced at 145 kr.

We were really satisfied and the staff were super friendly and knowledgable. I think their salads and greens were the best with tons of flavor and texture. Spanjorskan is definitely worth a visit.

Check out their menu here

spanjorskan-restaurang-nybrogatan42-ploppestable-petter-backlund-matfotograf

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Where to find the best Ramen in Stockholm

There are quite a few great ramen restaurants at the moment in Stockholm. They've all got their own unique style, some serve only lunch while others offer their rich and spicy noodles through out the day. In this list I've gathered the most classic ramen restaurants in Stockholm and sorted them based on price (lunch time), service and vibe.

 

1. Totemo Ramen (S:t Eriksplan) 9/10
Small menu with carefully selected organic ingredients and handcrafted noodles. Located at S:t Eriksgatan 70, this little shop has got a lot of vibe and super rich and tasty broth. My favorite is the Spicy Ramen (145 kr) with chicken and a 64° degree egg (+ 20 kr). Even though it’s a little bit pricey this is my go to Ramen shop in town. It feels genuine and they definitely got eyes for detail such as their menu design, neon sign and funny noodle monster character. Since they are only open during lunch it can be quite hectic and seats are few. My advice is therefore to be there when they open and don’t bring your whole squad.
More info: Totemoramen.com

Totemo Ramen photo by ploppestable - Petter Bäcklund

Foto: Petter Bäcklund

Totemo Ramen photo by ploppestable - Petter Bäcklund

Foto: Petter Bäcklund

 

2. Tvätteriet by Adam/Albin (PERMANENT CLOSED FOR LUNCH – CHECK OUT THEIR RAMEN SHOP ”RAAMEN” INSTEAD)
Next door from the critically acclaimed restaurant Adam/Albin the very same duo have opened this culinary inspiring lunch restaurant/food studio. The interior feels modern with a nordic touch and you can expect playful and experimental ramen with high flavors, full of crunchy vegetables and chewy noodles. My favorites are their Miso brisket ramen and the Chili Pork Noodles and prices ranges between 150 kr – 200 kr, which is quite pricey. Have been unlucky with service being uninterested but besides from that it’s a really great spot. Like Totemo this place is often packed, so get there in time.
More info: Adam/Albin – Tvätteriet

lwif_GEyapigz4v740Onkj7-mH-lW66MMxAI2x1uzBknDweeZV32WobFMWJPu-rmTRKiaYEsFNPm4K7NzRIHwo

 

3. Ai Ramen (Erstagatan, Södermalm) 8/10
The first ramen bar in Stockholm to open up with homemade noodles was Ai Ramen. Located at Erstagatan 22, Ai Ramen delivers high quality Ramen soups in the cosy neighborhoods right by Nytorget. Their outdoor tables during summers are my favorite (they often play boring commercial radio inside) and for the valuable lunch price of 125 kr including marinated eggs this is a must for all Ramen lovers in town. The Mendori Paitan is definitely my favorite dish with the tasty tonkotsu ramen, tender slow cooked pork belly and pickled red ginger.
More info: Airamen.se

Ai Ramen in Stockholm - pork noodles

Foto: Petter Bäcklund

 

4. Raamen (Teatern, Skanstull) 8/10
The famous duo of Adam Dahlberg and Albin Wessman created this tiny ramen shop at the bespoken food court called Teatern inside the otherwise very depressing shoppingmall Ringen. Compared to their other more high end restaurant Adam/Albin and Tvätteriet, this noodle bar is a simple and valuable take away option. I have never been disappointed and my go to dish is the Ramen Ya (115 kr) with a smashed egg (+15 kr). Expect a non pretentious vibe, a palette of textures and of course super tasty noodles! And if your friend is not in the mood for a bowl send her to Magnus Nilsson’s (Fäviken) hot dog stand Korvkiosken right next door.
More info: Raamen.se

Adam/Albin-Raamen-by_petter-backlund-ploppestable

 

5. Café Stiernan (Gamla Stan) 7/10
I got to admit that I was sceptic when my colleague Malin (web editor at Allt om Mat) took me to Café Stiernana for the first time. It’s a classic café with a huge espresso machine, pastries, ceasar salads and also…… one of the best ramen bowls I’ve had in Stockholm. They serve one lunch ramen each day for about 130 kr and the chicken ramen I had (pictured below) was a true delight. The atmosphere is very chill and I really like the huge windows facing the scenic buildings in the Old Town.
More info: Café Stiernan at Facebook

Cafe Stiernan by Petter Bäcklund - Ploppestable

Foto: Petter Bäcklund

 

6. Ramen Manga (Kungsholmen) 6/10
Their soups and broths are alright but nothing wow. I would like to see more intense flavors, a softer boiled egg and more inspiring plating. Looks a little bit sad at the moment. Noodles are alright and but if you are at Kungsholmen and really got the cravings for ramen I would suggest to take the 10 minute walk to Totemo Ramen.

7. Blue Light Yokohama (Åsögatan, Södermalm) 6/10
BLY is one of the first izakayas in Stockholm and used to be really hyped. However, there was nothing that exceeded my expectations and I’m just not that thrilled. Service and atmosphere are ok but not more. On Sundays they serve ramen (about 150 kr) and they are fine but would definitely walk the 300 meters to Ai Ramen instead.

8. Ramen Ki Mama (Östermalm) 5/10
The soups are tasty but quite expensive, service is pretty bad, the interior and menu looks way beyond outdated (not in a cool way). Even if the noodles are good I wouldn’t recommend it when you have fine ramen bars mentioned above.


  • There are a lot of places serving the classic Vietnamese noodle soup (Phở) and my favorite spots for the is Minh Mat, Panic Supper and Steam.)

 

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Delicious Pavlova recipe with marinated strawberries

This Pavlova recipe is a quick and easy dessert which requires few ingredients and everyone loves it! Super crisp and chewy. For these Pavlovas I used whipped cream and elderflower marinated strawberries as topping, but feel free to use any berries you like.

Quick and easy Pavlova recipe (6 servings | cooking time 75 min)

Ingredients :

Pavlova
4 egg whites (separate the eggs individually and bring the whites to room temperature. Make sure there are no trace of yolk in the egg whites)
2 dl (0.8 cup) sugar
1/2 teaspoon white vinegar

Topping
5 dl (2 cups) whipped cream
500 g (1 lb) Fresh Strawberries
1 dl (0.4 cup) elderflower syrup

 

Instructions:

Wash and cut the strawberries in four and let them marinate in elderflower syrup (at least an hour but the longer the better). Preheat oven to 180° C (355° F).
1. Separate the eggs individually and bring the whites to room temperature.
2. Whisk the egg whites in a bowl with increasing speed. When soft tips start to firm add sugar a little at the time.
3. Whisk until you can turn the bowl upside down and the mixture is shiny. Fold in the white vinegar.
4. Pipe 6 meringues gently onto a baking tray with parchment paper using a spoon. Indent the center to make space for the cream and filling.
5. Decrease the temperature to 150° C (300° F) and bake meringues in the bottom of the oven for about an hour. Then let them cool down completely.
6. Whip the cream until they feel like fluffy clouds (grainy whipped cream looks awful).

Place each Pavlova on a small plate and add the whipped cream along with the marinated strawberries (put the leftovers in small bowls and serve on side).

Tips:
Fold two tablespoons of lemon curd in the whipped cream to add some extra fresh lemon tones.

pavlova-recipe-strawberries-petter-bäcklund-ploppestable

Foto: Petter Bäcklund

 

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Swedish Midsummer treats – easy to make snacks paired with traditional akvavit

I've come up with some delicious crisp bread snacks paired with brilliant Akvavits for this years Midsummer celebration. Crisp bread, pickled herring, chives, sour cream, radish, eggs and O.P Anderson are all key essentials for a traditional Swedish Midsummer. Use local produced vegetables and add loads of dill, chive and radish to garnish your midsummer dishes and also boost the flavors.

What to drink:

During Midsummer celebrations we pair our food with pale lager beer and a lot of different Akvavits (spirit from Scandinavia flavored with herbs and spices). Since the pale lager beer segment is kind of boring I’ve chosen to highlight a few great Akvavits that should be on your midsummer schedule all day.

O.P. Anderson
Probably the most famous akvavit in Sweden and my all time favorite. Spiced with anise, caraway and fennel. The liquor is stored on oak barrels which adds a fine oak note. I like O.P. with most of the dishes but since it has a quite characteristic and spicy taste I would pair it with ”clear liquid” pickled herring (the sour creme based pickled herring works better with the milder Skåne Akvavit).

Skåne Akvavit
Skåne (the southernmost county in Sweden) Akvavit is like a less spicy version of O.P. Anderson and without the the oak tones. It’s milder taste makes up for a perfect match with a sour creme based pickled herring.

Herrgårds Aquavit
This golden liquor has got a round and complex taste with a sherry character. Notes of caraway, fennel and coriander seeds with a clear breath whisky. Pair with smoked salmon or a crisp bread sandwich with some pickled herring and chives. 

O.P. Anderson Petronella
This is a brand new organic Akvavit with tones of apple, dill and cumin. It comes in a 35 cl bottle with 30% (60 proof)  alcohol which makes it a little bit kinder and softer but still very rich in flavor. I paired the O.P. Anderson Petronella with a gin & juniper berry pickled herring and it was delicious. Also paired superb with a crisp bread sandwich with cream cheese and radish.

 

Killer snacks for a successful midsummer lunch:

Traditional midsummer food - pickled herring, flat bread, eggs, akvavit and snacks by Petter Bäcklund - Ploppestable

Foto: Petter Bäcklund

 

  1. Crisp bread with sour cream, gin & juniper berry pickled herring (available in most grocery stores), chives and dill.
  2. Crisp bread with mayonnaise, egg, dill, fresh lemon and some sea salt.
  3. Crisp bread with cream cheese, radish, cucumber and chives.
  4. Crisp bread with smoked salmon, wasabi cream cheese, dill and lemon. (not pictured above)
  5. Crisp bread with mustard pickled herring, thinly sliced fresh potatoes, sour creme and chives. (not pictured above)
  6. Crisp bread with onion pickled herring, mashed fresh potatoes, sour creme and browned butter on top. (not pictured above)

 

Good luck and have a great summer!
Petter
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Where to eat and drink in Amsterdam

Here is a collection of my favorite spots in Amsterdam where me and my friends are hanging out. In general - avoid everything in the city center and instead travel around by bike in the neighborhoods of Jordaan, Oud-West, De Pijp, East and Noord. In this guide you will find a mix of cool outdoor bars, inspiring restaurants, chill vibe restaurants with great prices, brunch spots and cafes where we hangout and work.

Cafés

Bocca Store (Central)
Lot Sixty One Coffee Roasters (Oud-west)
Van Stapele Koekmakereij (No coffee – only cookies. However, the best I’ve had in a really long time. Central)
Bar Botanique (East)
Toki (Great spot for working | Jordaan)
Hut Spot (Cafe & Store | De Pijp)
Coffee & Coconut (De Pijp)
Dignita Vondelpark (Oud-west)
Winkel 43 (Jordaan)
White label (Great spot for working | Oud-west)

Brunch spots

The Breakfast Club (Jordaan + Oud-west)
Little Collins (De Pijp)
Mook pancakes (Oud-west)
Georges (Multiple Locations)
Bar Botanique (East)
Grand Krasnapolsky (Hotel brunch in a classical building | Center)
Dignita Vondelpark (Oud-west)
The Avocado show (De Pijp)
Libertine Cafe Cafe (Jordaan / Center)

Bars & Cocktails

Glou Glou (Nature Wine bar | De Pijp)
Vesper Bar (Great cocktails | Jordaan)
Bar Centraal (Nature Wines and great food, Oud-West)
Bar Brecht (German beer bar, De Pijp / Central)
Cafe ‘t Smalle (Old school brown bar | Jordaan)
Papeneiland (Old school brown bar  | Jordaan)
FC Hyena (Small dishes to share – everything from the wooden fired oven | Noord)
SkateCafe (Crowded, noisy, indoor skate ramp, live music and great food – what not to love? | Noord)
Garage Noord (Restaurant/club next door to skatecafe, burgers, salads and fries, don’t bring your kids | Noord)
Cafe De Ceuvel (Local, organic and chill. The venue is really cool and their homemade Tonic is a must | Noord)
Oedipus Brewery (Local brewery with wonderful beer, great burgers, nice art and sometimes live music, Noord)
Pllek (Cool vibe and great industrial venue, food & drinks all day – all night | Noord)
Noorderlicht (BBQ, drinks, festivals, live music, chill vibe | Noord)
Mesh (Thai food, great terrace when sunny | De Pijp)
Waterkant (Nice terrace by the water during the hotter months | Oud-west)
Café Panache (Nice atmosphere and great cocktails | Oud-west)
Edel (Nice terrace by the water during the hotter months | Oud-west)
Struik (Nice bar with great music and djs play most of the nights. Nice warm up spot located at Rozengracht | Oud West)
De School (Underground techno club during weekends | Oud-West)
Roest (East)
Bar Botanique (East)

Chill vibe restaurants

Coba Taqueria (A beautiful place with so much vibe in everything from the food, drinks, music, lightning and interior. A must. | Noord)
FC Hyena (Small dishes to share – everything from the wooden fired oven | Noord)
SkateCafe (Crowded, noisy, indoor skate ramp, live music and great food – what not to love? | Noord)
Garage Noord (Restaurant/club next door to skatecafe, burgers, salads and fries, don’t bring your kids | Noord)
Oedipus Brewery (Local brewery with wonderful beer, great burgers, nice art and sometimes live music, Noord)
Cafe De Ceuvel (Local, organic and chill. The venue is really cool and their homemade Tonic is a must | Noord)
Bar Central (Modern and playful cuisine which is REALLY good | Oud-West)
De School (Cafe, Restaurant and Club, book in advance for restaurant | Oud-West)
Pazzi (Great pizza | Oud-west)
Foodhallen (Nice food court with many small food truck-stylish venues | Oud-west)
Razmataz (West)
Calle Ocho (Mexican | De Pijp)
Donnies (Great kebab with influence from Suriname and Indonesia. Great place to start of your evening in De Pijp. A lot of great places close by like Bar Mesh, Calle Ocho and the wonderful Natural Wine bar Glou Glou.)
Ku Kitchen Bar (Sushi place – make sure to try their tempura maki rolls | Center)
Libertine Cafe Cafe (Italian | Jordaan / Center)
Fou Fow Ramen (Japanese | Jordan / Center)
HappyHappyJoyJoy (East Asian |  East + Oud-West)
Louie Louie (Mexican |  East)
Lalotta (Pizza | East)

Photo: Jochem van Grunsven

Foto: Jochem van Grunsven

BAK Restaurant – Photo: Jochem van Grunsven

 

 

 

Inspiring restaurants

BAK Restaurant (Modern with focus on seasonal produce | Houthavens)
Hotel De Goudfazant
(Modern | Noord)
FC Hyena (Small dishes to share – everything from the wooden fired oven, also a small indie movie theatre inside | Noord)
Jacobsz (Modern | East)
Coba Taqueria (A beautiful place with so much vibe in everything from the food, drinks, music, lightning and interior. A must. | Noord)
Guts & Glory (Different themes all the time, same owner as the acclaimed Breda | Central)
Bar Centraal (Modern |  Oud-West)
Breda (Modern cuisine with a fancy touch | Central)
REM Eiland Restaurant (Old crane in the port, cool venue located at Houthavens | North/central)
De Kas (Modern, Organic  – located in a green house| East)
Toscanini (Italian | Jordaan)

 

Markets

noordermarkt-jordaan-amsterdam-petter-backlund

Noordermarkt on a Saturday lunch

Noordermarkt (Farmers market with a great selection, oyster bar, vintage furniture, and bubbles Saturdays in Jordaan)
Ten Kate Market (A great selection of fresh vegetables, fruits, cheese, fish and small food trucks. By Kinkerstraat in Oud-West)
Albert Cuypmarkt (De Pijp)
Flee market in Noord (Last Sunday each month)

 

Stores to visit

Anouk Bereents
An old vintage mirror shop in central Amsterdam. You need to reserve your visit in advance.
Website: http://www.anoukbeerents.nl/

Photo: Anouk Bereents

Foto: Anouk Bereents

Mirror Atelier Anouk Bereents – Photo: Anouk Bereents


De Olijewinkel
(A fine variety of olive oils in a small boutique in Jordaan.)
Van Dijk & Ko (A huge warehouse with really nice vintage store in Noord close to Cafe De Ceuvel. Not very cheap but some amazing pieces. Worth a visit. Noord)
Kiloshop (A great selection of vintage clothes which you buy based on the items weight and fabric. De Pijp)
T.I.T.S
Ari
(A great selection of vintage interior design. Located at the street Overtoom in Oud-West)
Hut Spot

amsterdam-where-to-eat-and-drink-petter-backlund

Bar Botanique | East

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Rhubarb pie with a hint of caramel and sea salt

This is a crunchy pie recipe with a touch of caramel and sea salt. It's easy to make and takes about an hour. I serve it with whipped cream or vanilla ice cream.

This is a delicious and crunchy rhubarb pie for approx. 6 persons that takes about an hour. Since we have tons of rhubarbs in my mother’s garden I have tried a lot of different recipes over the years but this one is definitely one of my favorites. Since the sea salt – caramel hype is all over the place (well deserved) I tried to sprinkle some large flakes on this crust and it was a success! Try it.

Ingredients

  • 500 g (1 lb) rhubarbs
  • 2 dl (0.8 cup) oats
  • 2 dl (0.8 cup) sugar
  • 1 3/4 dl (0.7 cup) flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla sugar or extract
  • 125 g (0.3 cup) butter (always real butter. Never ever use margarine, promise?)
  • 1/2 dl (0.2 cup)  cream
  • 1/2 dl (0.2 cup) syrup

Serve with

  • 5 dl whipped cream

 

How to:

  1. Pre heat oven to 150°C (300°F)
  2. Mix all the dry ingredients in a bowl.
  3. Melt the butter in a saucepan and when it’s turning brown add the cream and syrup. Stir around and then mix with the dry ingredients.
  4. Cut the rhubarbs in small pieces about 3 cm (1 inch). Put them in a baking tray and mix with a few table tablespoons of sugar. Then add the dough on top and sprinkle slightly with large sea salt flakes (this is important and ramps up the flavors a lot).
  5. Bake for about 50 minutes until it’s golden.
  6. Serve with whipped cream or a tasty vanilla ice cream.

Rhubarb pie with caramel and Sea salt by Petter Bäcklund - Ploppestable

Foto: Petter Bäcklund

Tips:

Re:heat the leftover in high temperature and sprinkle some raw sugar on top of the crust. This will result in super crunchy pie almost as good as new. The starches in rhubarb can for some people be annoying – avoid by pre boiling your rhubarbs in some sugar and half a cup of water. Good luck!

 

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Summer brunch with pancakes and smoothies from Fast Sverige

Tried out their pancake and smoothie mix with a lot of fresh berries and some honey. A great brunch alternative and a healthier option.

This post is a collaboration with Fast Sverige. I’ve started to run quite a lot this spring to not loose myself completely in sweet desserts, creamy sauces and high calorie cocktails. As a brunch lover it’s hard to stay away from the sugary essentials (juices, jams, pancakes, cereals, cakes and white bread). I therefore thought it would be fun to try out these pancakes and smoothies from Fast Sverige which are high in natural protein and low on sugar.

I added a lot of blackberries and blueberries along a swirl of honey to ramp up the flavors on the pancakes. I would also recommend mashing some banana in the batter and then serve with strawberry and raspberries. I like the looks when you have the tone on tone color. For the smoothie I added some fresh yogurt in the mix to make the texture richer (otherwise only mixed with milk). Next time I will make an acai bowl inspired smoothie with some unsweetened peanut butter, coconut flakes and banana – should go really well with the blueberry & raspberry flavor.

Pancakes with blackberries and honey with Fast Sverige by Petter Bäcklund

Pancakes with blackberries and honey with Fast Sverige by Petter Bäcklund

 

Blueberry and raspberry smoothie Fast Sverige by Petter Bäcklund

The blueberry and raspberry smoothie mix toped of with some strawberries and blueberries. Also added a touch fresh yogurt to make the texture a little bit more richer.

 

Read more about their products and where to buy on their website

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