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er 1. runde servert og 2. servering ute av ovnen. 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2https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3473-e1419784883454.jpgIMG_34732016-03-23T18:38:20+00:00monthlyhttps://jonsmatblogg.com/2015/08/15/rein-ytrefilet-gravet-og-grillet/https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4970-e1439627264889.jpgIMG_4970https://jonsmatblogg.com/wp-content/uploads/2015/08/img_5750-e1439627038354.jpgIMG_5750https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4981-e1439626879347.jpgIMG_4981https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4969-e1439626789832.jpgIMG_4969https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4962-e1439626632141.jpgIMG_4962https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4961-e1439626570925.jpgIMG_4961https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4968-e1439626491479.jpgIMG_4968https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4958-e1439626387625.jpgIMG_4958https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4954-e1439626289321.jpgIMG_4954https://jonsmatblogg.com/wp-content/uploads/2015/08/img_5743-e1439626181782.jpgIMG_57432016-03-05T16:18:54+00:00monthlyhttps://jonsmatblogg.com/2016/03/05/kokt-skrei-med-jordskokk-og-kapers/https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2545-e1457176320832.jpgIMG_2545https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2561-e1457176011203.jpgIMG_2561https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2564-e1457175936168.jpgIMG_2564https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2557-e1457175609321.jpgIMG_2557Alt i kok, imklusive melk til Agnes, 3 mnd...https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2544-e1457175434957.jpgIMG_2544https://jonsmatblogg.com/wp-content/uploads/2016/03/img_2547-e1457175340833.jpgIMG_25472016-03-05T16:10:25+00:00monthlyhttps://jonsmatblogg.com/2016/02/22/biff-tartar/https://jonsmatblogg.com/wp-content/uploads/2016/02/img_2555-e1456171016480.jpgIMG_2555https://jonsmatblogg.com/wp-content/uploads/2016/02/img_2552-e1456170915605.jpgIMG_2552https://jonsmatblogg.com/wp-content/uploads/2016/02/img_25491-e1456170320850.jpgIMG_2549https://jonsmatblogg.com/wp-content/uploads/2016/02/img_25511-e1456169541515.jpgIMG_25512016-02-22T20:17:53+00:00monthlyhttps://jonsmatblogg.com/2015/08/04/helgrillet-lammelar-av-villsau-fra-harbak/https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4743-e1439056103561.jpgIMG_4743https://jonsmatblogg.com/wp-content/uploads/2015/08/img_47481-e1439046827464.jpgIMG_4748https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4738-e1439046311952.jpgIMG_4738https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4736-e1439046215277.jpgIMG_4736https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4733-e1439046105814.jpgIMG_4733https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4721-e1439045947523.jpgIMG_4721https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4726-e1439045807720.jpgIMG_4726https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4734-e1439045228699.jpgIMG_4734https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4719-e1439045110411.jpgIMG_4719https://jonsmatblogg.com/wp-content/uploads/2015/08/img_4715-e1439045031723.jpgIMG_47152016-02-06T12:43:18+00:00monthlyhttps://jonsmatblogg.com/2016/01/16/islandsk-lammelar-med-yoghurt/https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5570-e1452954800680.jpgIMG_5570https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5558-e1452954495515.jpgIMG_5558https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5561-e1452954405940.jpgIMG_5561https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5553-e1452953897360.jpgIMG_5553https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5551-e1452953444193.jpgIMG_5551https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5548-e1452938763482.jpgIMG_5548https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5543-e1452938399487.jpgIMG_5543https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5541-e1452937825790.jpgIMG_55412016-01-31T17:24:30+00:00monthlyhttps://jonsmatblogg.com/2016/01/31/lammebog-kokt-i-rodvin/https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5363-e1454260160698.jpgIMG_5363https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5357-e1454260037960.jpgIMG_5357https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5359-e1454259987778.jpgIMG_5359https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5355-1-e1454259934951.jpgIMG_5355 (1)https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5349-e1454259177100.jpgIMG_5349https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5345-e1454259015697.jpgIMG_5345https://jonsmatblogg.com/wp-content/uploads/2016/01/img_5344-e1454258838676.jpgIMG_53442016-01-31T17:20:08+00:00monthlyhttps://jonsmatblogg.com/retter-som-kommer/https://jonsmatblogg.com/wp-content/uploads/2014/08/dsc_0160.jpgDSC_0160https://jonsmatblogg.com/wp-content/uploads/2014/08/begin-with-boiling.jpgBegin-with-BoilingKanskje kommer kokt egg også en vakker 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bruker stavmikser.2015-03-26T20:32:48+00:00monthlyhttps://jonsmatblogg.com/2015/03/18/ovnsbakt-svin-indrefilet-med-sweet-chili/https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3606.jpgIMG_3606https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3612.jpgIMG_3612https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3605-e1422908195853.jpgIMG_3605https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3597-e1422907750693.jpgIMG_3597https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3598-e1422905856560.jpgIMG_3598https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3600-e1422899577332.jpgIMG_36002015-03-18T18:40:04+00:00monthlyhttps://jonsmatblogg.com/2015/03/08/bacalao/https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3672-e1425814257395.jpgIMG_3672https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3669-e1425814135170.jpgIMG_3669https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3667-e1425814065837.jpgIMG_3667https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3664-e1425813488439.jpgIMG_3664https://jonsmatblogg.com/wp-content/uploads/2015/03/img_36581-e1425812946372.jpgIMG_3658https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3662-e1425812320908.jpgIMG_3662https://jonsmatblogg.com/wp-content/uploads/2015/03/img_3654-e1425811319815.jpgIMG_36542015-03-08T13:46:51+00:00monthlyhttps://jonsmatblogg.com/2014/08/14/pizza-sa-langt/https://jonsmatblogg.com/wp-content/uploads/2014/08/pizzany.jpgpizzaNyPizzahttps://jonsmatblogg.com/wp-content/uploads/2014/08/img_2251.jpgIMG_2251Grete legger på basillikum, da vet jeg det blir rikelig!https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2238.jpgIMG_2238https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2221.jpgIMG_2221https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2207.jpgIMG_2207https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2199.jpgIMG_2199https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2249.jpgIMG_2249Pizza2015-03-07T18:02:42+00:00monthlyhttps://jonsmatblogg.com/2015/02/22/grilling-i-kjokkenpeisen-ryggkoteletter/https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3650-e1422814419712.jpgIMG_3650https://jonsmatblogg.com/wp-content/uploads/2015/02/img_36491-e1422814263674.jpgIMG_3649https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3625-e1422813471613.jpgIMG_3625https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3622-e1422813254892.jpgIMG_3622https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3615-e1422812307263.jpgIMG_3615https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3640-e1422812099107.jpgIMG_36402015-02-22T11:57:37+00:00monthlyhttps://jonsmatblogg.com/2015/02/17/tomat-mozerella-salat/https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3787-e1424030176927.jpgIMG_3787https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3788-e1424030114785.jpgIMG_3788https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3783-e1424029971738.jpgIMG_3783Her er det også tatt med parmesan - da blir det to oster....https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3772-e1424029754922.jpgIMG_3772Alt skjært opp, og mozerellaen krydret og dynket2015-02-22T11:50:02+00:00monthlyhttps://jonsmatblogg.com/2014/11/24/fersk-svineskank-kokt-i-rodvin-og-honning-gresk-kotsi/https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2946-dok.jpgIMG_2946-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2933-dok.jpgIMG_2933-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2890.jpgIMG_2890https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2893dok.jpgIMG_2893dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2887dok.jpgIMG_2887dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2881dok.jpgIMG_2881dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2876dok1.jpgIMG_2876dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2884dok.jpgIMG_2884dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2876dok.jpgIMG_2876dokTomat og potet ien ovn, glassering av skanken i den andrehttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2879dok.jpgIMG_2879dok2015-02-14T11:33:04+00:00monthlyhttps://jonsmatblogg.com/2015/02/07/reinsdyrlar-med-kraftflotesaus/https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3301-e1422640036974.jpgIMG_3301https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3326-e1422639938614.jpgIMG_3326https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3323-e1422639788309.jpgIMG_3323https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3296-e1422639127991.jpgIMG_3296https://jonsmatblogg.com/wp-content/uploads/2015/01/img_32721-e1422638618856.jpgIMG_3272https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3255-e1422638184618.jpgIMG_3255https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3240-e1422637239600.jpgIMG_3240https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3235-e1422636914439.jpgIMG_32352015-02-07T15:20:34+00:00monthlyhttps://jonsmatblogg.com/2015/02/02/rakfisk-supplert-med-hognamat-spekemat/https://jonsmatblogg.com/wp-content/uploads/2015/02/img_3684-e1422896704552.jpgIMG_3684https://jonsmatblogg.com/wp-content/uploads/2015/01/img_36141-e1422710129708.jpgIMG_3614https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3614-e1422709793943.jpgIMG_3614https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3345-e1422708570400.jpgIMG_33452015-02-03T08:29:16+00:00monthlyhttps://jonsmatblogg.com/2015/01/05/hamburger-limousin-med-blatt-sotlig-folge/https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3591-e1420488926289.jpgIMG_3591https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3590-e1420488772440.jpgIMG_3590https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3584-e1420488278277.jpgIMG_3584https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3575-e1420487978125.jpgIMG_3575https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3574-e1420487870833.jpgIMG_3574https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3565-e1420487659304.jpgIMG_35652015-02-02T14:48:30+00:00monthlyhttps://jonsmatblogg.com/2015/01/30/osso-bucco-med-gremolata-og-parmesanpotet/https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2993-dok.jpgIMG_2993-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2981-dok.jpgIMG_2981-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2978-dok.jpgIMG_2978-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2972-doc.jpgIMG_2972-dochttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2974-doc.jpgIMG_2974-dochttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2967-dok.jpgIMG_2967-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2966-doc.jpgIMG_2966-doc2015-02-03T14:43:48+00:00monthlyhttps://jonsmatblogg.com/2015/01/25/spagetti-bolognese/https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3033-e1422194317445.jpgIMG_3033https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3025-e1422193791416.jpgIMG_3025https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3021-e1422193512548.jpgIMG_3021https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3015-e1422193431704.jpgIMG_3015https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3006-e1422192160233.jpgIMG_3006https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3004-e1422191832777.jpgIMG_3004https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3001-e1422191177964.jpgIMG_3001https://jonsmatblogg.com/wp-content/uploads/2015/01/img_3008-e1422191072165.jpgIMG_3008https://jonsmatblogg.com/wp-content/uploads/2014/12/img_2998-dok.jpgIMG_2998-dok2015-01-25T14:08:29+00:00monthlyhttps://jonsmatblogg.com/ikke-kast-god-mat/https://jonsmatblogg.com/wp-content/uploads/2015/01/20141208_181835971-2_ios-e1421275310602.jpg20141208_181835971-2_iOShttps://jonsmatblogg.com/wp-content/uploads/2015/01/20141208_184402161_ios-e1421273531887.jpg20141208_184402161_iOShttps://jonsmatblogg.com/wp-content/uploads/2015/01/20141208_181835971_ios-e1421273443523.jpg20141208_181835971_iOSDisse råvarene er nok bedre nå enn for en uke siden2015-01-15T18:35:11+00:00weekly0.6https://jonsmatblogg.com/2015/01/15/juleskinke-med-stekt-annanas/https://jonsmatblogg.com/wp-content/uploads/2015/01/img_1545-e1421272590121.jpgIMG_1545https://jonsmatblogg.com/wp-content/uploads/2015/01/img_1542-e1421272523767.jpgIMG_1542https://jonsmatblogg.com/wp-content/uploads/2015/01/img_15361.jpgIMG_1536https://jonsmatblogg.com/wp-content/uploads/2015/01/img_1540-e1421218646741.jpgIMG_1540https://jonsmatblogg.com/wp-content/uploads/2015/01/img_1534.jpgIMG_1534https://jonsmatblogg.com/wp-content/uploads/2015/01/img_1532-e1421217498227.jpgIMG_15322015-01-15T18:31:39+00:00monthlyhttps://jonsmatblogg.com/2014/10/05/limousine-indrefilet-med-blara/https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2591-dok.jpgIMG_2591 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2588-dok.jpgIMG_2588 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2576-dok.jpgIMG_2576 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2548-dok.jpgIMG_2548 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2564-dok.jpgIMG_2564 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2600-dok.jpgIMG_2600 dok2015-01-06T07:11:51+00:00monthlyhttps://jonsmatblogg.com/2014/10/08/en-treretter-med-ravarer-fra-rennebu-1-carpaccio-av-rein-2-limousine-t-bone-3-ost-fra-grindal-ysteri/https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0229a.jpgDSC_0229ahttps://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0394.jpgDSC_0394https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0385.jpgDSC_0385https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0377.jpgDSC_0377https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0374.jpgDSC_0374https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0364.jpgDSC_0364https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0337.jpgDSC_0337https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0316.jpgDSC_0316https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0307.jpgDSC_0307https://jonsmatblogg.com/wp-content/uploads/2014/10/dsc_0276.jpgDSC_02762015-01-06T07:09:45+00:00monthlyhttps://jonsmatblogg.com/2014/12/27/maria-andersens-leverpostei/https://jonsmatblogg.com/wp-content/uploads/2014/12/img_1522-e1420527928591.jpgIMG_1522https://jonsmatblogg.com/wp-content/uploads/2014/12/img_34591-e1419691270331.jpgIMG_3459https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3429-e1419686998578.jpgIMG_3429https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3459-e1419686797165.jpgIMG_3459https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3424.jpgIMG_3424https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3419.jpgIMG_3419https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3417.jpgIMG_3417https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3415.jpgIMG_3415https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3406.jpgIMG_34062015-01-06T07:06:25+00:00monthlyhttps://jonsmatblogg.com/2014/12/27/lammerull/https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3372-e1419694544800.jpgIMG_3372https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3449-e1419694175858.jpgIMG_3449https://jonsmatblogg.com/wp-content/uploads/2014/12/img_1517-e1419693586528.jpgIMG_1517https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3382-e1419692626463.jpgIMG_3382https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3388-e1419692509451.jpgIMG_3388https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3394-e1419692445341.jpgIMG_33942015-01-01T12:11:19+00:00monthlyhttps://jonsmatblogg.com/2014/11/10/seifilet-pa-potetseng/https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2921dok.jpgIMG_2921dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2918dok.jpgIMG_2918dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2910dok.jpgIMG_2910dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2909.jpgIMG_2909https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2908dok.jpgIMG_2908dok2014-12-16T15:16:13+00:00monthlyhttps://jonsmatblogg.com/2014/12/07/rein-morbrad-sousvide-tilberedt-i-dampovn/https://jonsmatblogg.com/wp-content/uploads/2014/12/img_3061dok.jpgIMG_3061dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3056dok.jpgIMG_3056dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3051dok.jpgIMG_3051dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3046dok.jpgIMG_3046dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3043dok.jpgIMG_3043dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3039dok.jpgIMG_3039dokhttps://jonsmatblogg.com/wp-content/uploads/2014/12/img_3036dok.jpgIMG_3036dok2014-12-07T22:59:47+00:00monthlyhttps://jonsmatblogg.com/2014/12/03/salat-nicoise/https://jonsmatblogg.com/wp-content/uploads/2014/11/img_2657-dok.jpgIMG_2657-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2661-dok.jpgIMG_2661-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2647-dok1.jpgIMG_2647-doksalte og pepre mellom lagenehttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2647-dok.jpgIMG_2647-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2644-dok.jpgIMG_2644-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2635-dok.jpgIMG_2635-dokhttps://jonsmatblogg.com/wp-content/uploads/2014/11/img_2639-dok.jpgIMG_2639-dok2014-12-07T16:48:40+00:00monthlyhttps://jonsmatblogg.com/2014/10/21/sashimi-kjappmat/https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2835.jpgIMG_2835https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2833.jpgIMG_2833https://jonsmatblogg.com/wp-content/uploads/2014/10/img_23911.jpgIMG_2391https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2828.jpgIMG_2828https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2830.jpgIMG_28302014-11-24T22:31:47+00:00monthlyhttps://jonsmatblogg.com/2014/11/20/bruschetta-denne-gangen-med-skalldyr/https://jonsmatblogg.com/wp-content/uploads/2014/10/img_1218.jpgIMG_1218https://jonsmatblogg.com/wp-content/uploads/2014/10/img_12172.jpgIMG_1217https://jonsmatblogg.com/wp-content/uploads/2014/10/img_12171.jpgIMG_1217https://jonsmatblogg.com/wp-content/uploads/2014/10/img_12162.jpgIMG_12162014-11-20T15:46:12+00:00monthlyhttps://jonsmatblogg.com/2014/10/28/blaskjell-pa-enkelste-vis/https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1299.jpgIMG_1299https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1292.jpgIMG_1292Full koking (Lokket skal være på.) Disse er åpne og ferdig til servering.https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1290.jpgIMG_1290https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1288.jpgIMG_1288https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1286.jpgIMG_12862014-11-10T15:45:57+00:00monthlyhttps://jonsmatblogg.com/forhandsvarsel-har-besokt-pelepones-beste-taverna/https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_101.jpg2014_Hellas_101https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_094.jpg2014_Hellas_094Orden på kjøkkenet her! Og single i full sving....https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_097.jpg2014_Hellas_097https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_0981.jpg2014_Hellas_098https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_093.jpg2014_Hellas_093https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_090.jpg2014_Hellas_090https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_085.jpg2014_Hellas_085Velanias eneste bar? Eneste plassen vi fant noe leskende....https://jonsmatblogg.com/wp-content/uploads/2014/11/2014_hellas_084.jpg2014_Hellas_084Velania klorer seg fast i fjellsida - utenfor turistleia2014-11-04T23:49:43+00:00weekly0.6https://jonsmatblogg.com/2014/08/13/hel-okseindrefilet-pa-grillen/https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2169.jpgIMG_2169Her er tilbehøret dampkokte grønnsakerhttps://jonsmatblogg.com/wp-content/uploads/2014/08/img_2136.jpgIMG_2136I grillristhttps://jonsmatblogg.com/wp-content/uploads/2014/08/img_2125.jpgIMG_2125Oppbundet indrefilethttps://jonsmatblogg.com/wp-content/uploads/2014/08/indrefilet2.jpgindrefilethttps://jonsmatblogg.com/wp-content/uploads/2014/08/indrefilet1.jpgindrefilethttps://jonsmatblogg.com/wp-content/uploads/2014/08/kjc3b8tt1.jpgkjøtt2014-11-04T21:24:59+00:00monthlyhttps://jonsmatblogg.com/2014/08/20/rein-morbrand-med-kantarell/https://jonsmatblogg.com/wp-content/uploads/2014/08/img_1103.jpgIMG_1103https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2406.jpgIMG_2406https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2414.jpgIMG_2414https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2415.jpgIMG_2415https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2404.jpgIMG_2404https://jonsmatblogg.com/wp-content/uploads/2014/08/img_2402.jpgIMG_24022014-11-04T21:23:54+00:00monthlyhttps://jonsmatblogg.com/2014/09/09/lammecarre-pa-grillen/https://jonsmatblogg.com/wp-content/uploads/2014/09/lammecarre.jpgLammecarrehttps://jonsmatblogg.com/wp-content/uploads/2014/09/img_2162.jpgIMG_2162https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1181.jpgIMG_1181https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1182.jpgIMG_1182https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1176.jpgIMG_1176https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1169.jpgIMG_1169Litt juks: Koker ca 15 minutter.....https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1167.jpgIMG_1167Hvitløk, rosmarin, pepper/salt, sitron og olivenolje2014-11-04T21:22:25+00:00monthlyhttps://jonsmatblogg.com/2014/10/01/helstekt-sadel-av-rein/https://jonsmatblogg.com/wp-content/uploads/2014/10/img_0894.jpgIMG_0894...og utsiktenhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_0891.jpgIMG_0891Huset...https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2629-dok.jpgIMG_2629 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2622-dok.jpgIMG_2622 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2614-dok.jpgIMG_2614 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2615-dok.jpgIMG_2615 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2613-dok.jpgIMG_2613 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2612-dok.jpgIMG_2612 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2609-dok.jpgIMG_2609 dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2626-dok.jpgIMG_2626-dok2014-11-04T21:20:20+00:00monthlyhttps://jonsmatblogg.com/2014/10/17/keftedes/https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2516_dok.jpgIMG_2516_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2529_dok.jpgIMG_2529_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2521_dok.jpgIMG_2521_dokKefketesene slår følge med poteten i ovnen, poteten har hatt sterkere varme i starten.https://jonsmatblogg.com/wp-content/uploads/2014/10/img_2513_dok.jpgIMG_2513_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2518_dok.jpgIMG_2518_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2511_dok.jpgIMG_2511_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2509_dok.jpgIMG_2509_dokhttps://jonsmatblogg.com/wp-content/uploads/2014/10/img_2507_dok.jpgIMG_2507_dok2014-11-04T21:10:29+00:00monthlyhttps://jonsmatblogg.com/2014/09/26/spaghetti-vongole/https://jonsmatblogg.com/wp-content/uploads/2014/09/2005-italia_0681.jpg2005 Italia_068https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2500.jpgIMG_2500https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2503.jpgIMG_2503https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2502.jpgIMG_2502https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2501.jpgIMG_2501https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2498.jpgIMG_2498https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2506.jpgIMG_2506https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2494.jpgIMG_2494https://jonsmatblogg.com/wp-content/uploads/2014/09/img_2495.jpgIMG_2495https://jonsmatblogg.com/wp-content/uploads/2014/09/img_3803.jpgIMG_3803Kjøkkenet i Teracina, fine arbeidsforhold....2014-10-08T18:24:05+00:00monthlyhttps://jonsmatblogg.com/2014/09/13/den-fattige-gastronoms-loksuppe/https://jonsmatblogg.com/wp-content/uploads/2014/09/den-fattige-gastronom1.jpgDen fattige gastronomhttps://jonsmatblogg.com/wp-content/uploads/2014/09/img_1236.jpgIMG_1236https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1235.jpgIMG_1235https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1224.jpgIMG_1224https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1222.jpgIMG_1222https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1246.jpgIMG_12462014-09-13T07:35:54+00:00monthlyhttps://jonsmatblogg.com/2014/09/03/steinsopp-med-folge-pa-grov-bruscetta/https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1212.jpgIMG_1212https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1207.jpgIMG_1207https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1205.jpgIMG_1205https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1199.jpgIMG_1199https://jonsmatblogg.com/wp-content/uploads/2014/09/img_1209.jpgIMG_12092014-09-03T19:24:26+00:00monthlyhttps://jonsmatblogg.com/2014/08/13/gronnsaker-pa-grillen/https://jonsmatblogg.com/wp-content/uploads/2014/08/2013_hestc3b8ya_011.jpg2013_Hestøya_011Støpejernsplata, 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