Campaign
Tuesday 8 May 2012
WISE WORDS
Thursday 12 April 2012
Stefano Catenacci Chooses Bengt Ek Design
Monday 21 November 2011
When Celebrity Chef Stefano Catenacci chooses his favorite tools in the kitchen he decides to go for our classic Art 19 meat thermometer. Check out his choices in this link http://www.travelmedia.se/affarsresemagasinet/november/#/1/
Hello Winelovers!!!
Thursday 15 September 2011
Our friends over at Hello Winelovers are launching a beautiful revolutionizing new wine glass for Red, White and Champagne with Beer and water glass on its way. This is a sneak peak!
Avocado and Green Pea mash!
Tuesday 6 September 2011
Im probably not the first to come up with this but I was playing around yesterday in my kitchen with the idea of a side dish that is healthy but still delicious.
What you need is:
2 Avocados
300 grm of green peas (frozen is fine)
A handful of coriander
1 dl Extra virgine olive oil
Sea Salt, pepper and some chili flakes
Mixer or blender
1) Pour in the beans in a pot and heat up for 2 minutes. Take off, pour cold water and let rest for 5 minutes.
2) Open up the avocado and dislodge the pit. Grape out the inside of the avocados and chop it up.
3) Pull the leaves of the coriander, I know some people do not like coriander much. I love it therefor I use allot of it!
4) Add all the ingredients in a pot and stir it around.
5) Put all of it in the mixer
6) Pour in the olive oil, add some salt and pepper.
Blend it until you have a nice mashy substance (I like to keep the peas quite whole as I enjoy the al dente feeling of it)
Season with salt, pepper and chili flakes
This easy and delicious side dish goes with anything but especially Fish and Chicken or just serve it on some country bread.
Cheers
Ken Block is KING
Thursday 25 August 2011
I know this has nothing to do with us but its bloody awesome.
B.E.D Classics
Monday 15 August 2011
From now to Christmas we will be posting some classic designs we have done since we started. Were kicking it off with the Motorcycle Muscle Machines.
Zurich street food guide
Friday 17 June 2011
Vorderer Sternen Grill
St. Galler Bratwurst, Servelat or half a chicken. Life is full of dificult choices and this is definitley one. The juicy Bratwurst style St Galler is as delicious as the more meaty Servelat. For people not into sausages (I have heard about them but do they really exist?) the half chicken is delicious, its roasted and and juicy. Oh, and all this should be washed down with a Calanda beer. Theaterstrasse 22, Zurich
Luigis Piadina
Dont miss this little stand in the Haupbahnhof (Central Station) when arriving or departing Zurich. Here they prepare piadinas with love and ingredients from Luigis Emilia Romagna. Never mind choosing what ingredients you want and go all in with everything. Luigi will prepare an amazing warm piadina with ingredients of his choice. You wont regret it! Wednesdays Only. Spezilitaten markt Hauptbahnhof Zurich
New Point
Late night snackers looking to still their hunger should head over to New Point and try their amazing Döner. Its located in the old red light district street Langstrasse 206. Shredded swiss veal, lettuce, tomato onioins and the chilli sauce all roled up in a Lavas (Turkish Pita). I cant wait for my next visit.
Pepito Snack
One of the first fast food/street food joints in Zurich. Located in the Old Town this place is perfect for an alfresco lunch where you pick up your sandwich and head for a bench along the river. The favourite is the Pepito steak sandwich. Steak, cooked oni
SIRLOIN STEAK with Coleslaw
Thursday 7 April 2011
Hi guys,
Today i would like to give you a great recipe i was taught by a friend. Well its actually the recipe of a coleslaw, kind of har going wrong with the sirlon steak as long as you buy good quality meat.
Coleslaw for me is usually very boring and to muck cream and mayonaisse. Todays coleslaw will be made with only fresh and healthy vegetables. This is what you need to serve 4 people:
4 pcs of Sirloin Steak each 200 grm. To get the perfect temperature you like, I suggest you using our Art. 100, a meat thermometer with instant read and wellness recommendation.
3 dl Red Cabbage sprouts
2 dl Frisee Salad ( ythe light green leaves at the center.
3 carrots
1 apple
6 asparagus
1 tbsp of garlic sprouts (this is the green stuff growing form the garlic)
Salt and Pepper.
Slice the carrots, apple and asparagus thinly on a mandolin or if you dont have one of those a potato peeler will do. Its important to get thin slices. Blanch the asparagus and carrots in salted water. Mix all the ingredients of the salad and add some salt and pepper.
Mustard vinnaigrette
2 tbsp of Honey dijon mustard
1 tbsp of neutral canola oil
2 tbsp water
Salt and Pepper
Mix all the ingredients listed above. Add salt and pepper to your liking.
Pour the vinnaigrette into the salad bowl, add the salad and toss. Important you do it just before serving so the salad doesnt get mushy and boring. Serve the Steaks to your liking.
Bon appetit.
Denim Therapy
Friday 18 March 2011
Do you have an old pair of jeans in your closet that you love but cant use because they are all torn up?
Check out this New York based company Denim Therapy. Ther repair your jeans so they look like new. I just sent a couple over there to try it out. Cant wait to see the results.