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Lunch for today: asparagus with burned hay salt and eggs. #delicious #lovefood #asparagus #haysalt #ekstedt #zouterover #foodporn #foodblogger #lunchtime #runningegg #foodphotography #burnedhay #smokey (bij Bbq Bastard's Pit Zone)
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Wat is een Flambadou en hoe gebruik je het?
Wat is een Flambadou en hoe gebruik je het?
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An amazing dinner
I've been asked a lot about the dinner @pleinpubliek by @zouterover last week! Tomorrow I'll be sharing a blogpost with our experience in Antwerp with a large section about the men with the flambadou 😎 #tensionbuilding #zouterover #bbq #ekstedt #purefood #grillmaster (bij Plein Publiek) https://www.instagram.com/p/BqVpb4jhEyK/?utm_source=ig_tumblr_share&igshid=1n3adar6gv2yx
I recently got the book "Food From the Fire" by Niklas Ekstedt and made the ash coated lamb out of it. Find the recipe and book review in the link below! It's really worth checking it out! My new favorite BBQ book. What's your favorite?
Recipe: http://www.thebbqbastard.com/ash-coated-lamb/ Pin for later: http://pin.it/W2rmZJ8
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MEHMET GÃœRS'Ne Gaz Var Ne Elektrik Var.!!
MEHMET GÜRS’Ne Gaz Var Ne Elektrik Var.!!
Ünlü şef Mehmet Gürs, Stockholm’deki Ekstedt restoranda ne elektrik ne gaz, sadece odun ateşi kullanarak yaptıkları yemekleri ve yeni pişmekte olan projelerini anlattı…
Ne gaz ne elektrik odun ateÅŸinde piÅŸen yemekler
Gemlik zeytini, Urfa isot kırmızı pul biberi, yaban turplu cacık, zeytinyağlı kereviz, pancar turşusu, nar ekşisi, deve sucuğu, tarhana, kazlı mantı, yanık ayran, sumak, humus,…
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Revisiting Stockholm today and thinking about that amazing dinner at #ekstedt. #moreontheblog
