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Posts attached with hashtag: #evoo

Erkan Yiğit (@erkan._.yigit) Instagram Profile Photo
erkan._.yigit

Erkan Yiğit

Ülkemizdeki ve Uluslarası Zeytinyağı kalite yarişmalarının şartnamelerinden örnekler vermek istedim bu gün. ... Ulusal ve uluslararası yarışmaları sonuna kadar destekliyorum bu yarışmalar sayesinde biz tüketiciler hem daha kaliteli ve kusursuz yağlara ulaşabiliyor hemde firmalarımızın bu yarışmalarda ki başarıları sayesinde farklı ülkelerdeki tüketiciler, zeytinyağının sadece İtalya ve ispanyada olmadığı Türkiyede de çok iyi yağların üretildiği ve bu alanda söz sahibi ülkeler arasında olduğunu göstermesi açısından çok önemli. ... Bu yarışmalarda derece alan üreticilerimizi tekrar tekrar kutluyorum emeklerine yüreklerine sağlık iyiki varlar iyi ki bizleri o kusursuz zeytinyağının lezzeti ile buluşturuyorlar diyorum. ... Ama biraz düşünelim, biraz kafa yoralım istiyorum. Bir yarışmalarda ödül alan bir firmanın bütün yağları mı ödül almış oluyor? önceki yıllarda ödül alınca sonra gelen yıllarda yağlar direk ödüllü yağ mı oluyor? Ödül almayan yağlar kötü mü? Ödül almadığı halde kusursuz yağ üreten üreticimiz yok mu? Üreticinin yarışmaya gönderdiği numune uygun koşullarda yarışma komitesine ulaştı mı.?Bu konuda biraz kafa karışıklığı yaşamaya başladım son zamanlarda kafam deli karışık🤯🙄🤔😜🤯🤪 görüşlerinizle bana yardımcı olursanız sevinirim. #evoo

Spyridoula' s 100% (@spyridoulas_100) Instagram Profile Photo
spyridoulas_100

Spyridoula' s 100%

Am Sstag steigt das großartigste Kulinarikfestival dieses Sommers im Hotel Waldschlößl in Neukirchen beim Heiligen Blut im Bayerischen Wald! Wenn mein lieber Freund und Kunde Lucki Maurer ruft, sind die rund 1000 Tickets im Nu vergriffen - kein Wunder, angesichts eines sagenhaften Staraufgebots von Köchinnen, Köchen, Weingütern und Lebensmittelproduzenten ... An meiner Station wird's nicht nur meine Olivenöle, Essige und Essig-Elixiere zum kosten und kaufen geben, sondern ich verwöhne Euch auch in diesem Jahr wieder mit moderner, aber traditionsverwurzelter griechischer Küche. Nachdem beim Sommerfest im STOI Hardcore-Greekfood in Form von "Patsas" (Griechische Kuttelsuppe) auf meiner Agenda stand und beim Gartenfest im Restaurant Jedermann bei Sebastian Völkl vergangene Woche "Schweinebauch mit Porree", wird's beim Kulinarikfestival 2019 bei mir nicht vegetarisch, sondern vegan! Wie hmergeil das greek-style schmecken kann, davon will ich Euch überzeugen! Der wahrscheinlich beste und leidenschaftlichste Bäcker des Bayerischen Waldes, Johann Achatz von der Bäckerei Achatz in Wettzell, in dessen Bäckerei ihr auch viele meiner Produkte kaufen könnt, wird für mich sogar ein ganz spezielles Sauerteigweißbrot, nach meinen Vorstellungen abgestimmt auf mein Festivalgericht, zu diesem Event backen, das Euch - da bin ich sehr zuversichtlich - flashen wird. Na, seid ihr schon heiß auf Greek Vegan Kitchen by Spyridoula ...? Ich freu mich auf Euch! #evoo

Willow Creek Olive Estate (@willowcreekoliveestate) Instagram Profile Photo
willowcreekoliveestate

Willow Creek Olive Estate

Some cooking inspiration for the cold winter evenings. Try Granny West’s Greek Lamb recipe and tell us what you think. Show us your version of Granny West’s Greek Lamb by sharing your posts with us using the hashtag GRANNY WEST’S GREEK LAMB RECIPE Salute the winter and embrace the cold with Granny West’s Greek Lamb Recipe. This dish needs to slow cook for hours, but with minimal hands-on-attention it’s perfect for entertaining! INGREDIENTS: 3 onions peeled and sliced ly 8-10 garlic cloves, peeled and quartered 2-3 rosemary sprigs 1 leg of lamb 2 tbsp Willow Creek Extra Virgin Olive Oil 1 tsp dried oregano juice of 2 lemons 1 and 1/2 cups of lamb or chicken stock METHOD: Find a roasting pan that is not much bigger than the leg of lamb you have. You want the lamb to fit quite snugly. Preheat the oven to 100 °C Lay onion, garlic and a few rosemary sprigs in the bottom of the roasting pan. Rub the lamb with Willow Creek Extra Virgin Olive Oil and oregano then place the lamb in the roasting pan. In a separate container, mix lemon juice and beef stock together and pour over the leg of lamb. After the leg of lamb is coated; cover the whole roasting pan tightly with foil. Carefully place the roasting pan in the oven (100 °C) and leave it to cook for 8-10 hours. Granny West’s Tip: “I usually remove the lamb and en the sauce in the pan with beef stock and cornflour, and cook on the stove top till – I then cut the meat up and place it in the gravy.” This recipe is fall-apart delicious, especially when paired with Willow Creek Extra Virgin Olive Oil. . . . #evoo

OlioCultura || Oliwa Z Oliwek (@oliocultura) Instagram Profile Photo
oliocultura

OlioCultura || Oliwa Z Oliwek

Pianella

Tegoroczny zbiór oliwek zbliża się wielkimi krokami! W zeszłym roku sami sprawdziliśmy, jak to się właściwie odbywa 🤔 Pomogliśmy nieco w zbiorach, ale dość szybko oddaliśmy ten obowiązek w ręce profesjonalistów - jest to niesamowicie ważne, aby owoce były zbierane sprawnie i szybko, oraz tłoczone w jaki najkrótszym czasie od zebrania. Tylko tak powstanie oliwa najwyższej jakości, w której czujemy wyraźny smak zielonej oliwki, nie tylko tłuszczu 👌 . . . . #evoo

In Spain, extra olive oil is used a lot for cooking. It's part of Spain's culinary culture, the food absorbs part of the olive oil which allows it to enhance its flavor. This is one of the main reasons why Spanish food is so yummy! 🥘 🥗🍅🍆🐟 . . . . . #evoo

Breathe and be Grateful (@breatheandbegrateful) Instagram Profile Photo
breatheandbegrateful

Breathe and be Grateful

What's your easy to go Meatless Monday option? You can scramble some eggs into these sautéed cloves, and Portobellos to make a perfect or just add them to your favorite steamed veggies Cual es la opción facil de Meatless Monday a la que recurrís? Podéis añadir unos huevos revueltos a estos y salteadas con Portobellos para un o añadirlos tal cual a vuestras favoritas al vapor #evoo # grainfree

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