Today's Brekkie:
Clams & Salsa Verde
By Franz Scheurer
Ingredients:
300g clams
For Salsa Verde:
1 cup flat-leaf parsley
1 cup basil
1 cup of chervil
1 garlic clove, chopped
2 teaspoons capers, drained
1/2 cup extra-virgin olive oil
1 lemon, juiced
Sea salt to taste
Method:
Clams:
Purge clams (if your fishmonger hasn't) by imerging them is fresh water for an hour.
Put clams into a cold pot, add lid and put on heat. After about 3 minutes lift lid and pick out the clams as they open.
Salsa Verde:
Place parsley, basil, chervil, garlic and capers in a food processor.
Process until very finely minced.
With the motor running, slowly add oil and 2 tablespoons of lemon juice to herb mixture. Process until well combined. Season with sea salt and pepper. Stand for 10 minutes.
Assembly:
Plate clams into a bowl, top with the salsa verde and serve with crusty baguette. #clams #salsaverde #greensauce #grūnesosse #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Making halva from flour, rice flour, wheatgerm and sugar, with walnuts, cinnamon and pepper. Usually this is made when someone dies with saffron, to lift everyone"s spirit. She uses turmeric in this video.
#Repost @dour_nist
・・・
#حلوای_سییَن
ارسنجانی ها یه ضرب الملل دارن میگن: پسر باید مثل حلوای سی ین باشه که وقتی عمل اومد روغن پس بده، شاید یکی از جالب ترین و مقوی ترین حلواهای ایرانی باشه، و از سوغاتی های خاص این شهر، مردم محلی به جوانه گندم سی ین می گویند و چون با ترکیب آرد برنج و آرد جوانه گندم درست میشه به حلوای سی ین معروف شده، وقتی آماده شد به شکل قرص های بزرگی نگهداری میشه که تا یک سال هم می تونه بمونه ، ممنونم از خانواده های محترم یارمحمودی و ابراهیمی که مرا برای ثبت این خوراکی سنتی ارزشمند یاری کردند.
و سپاس از هماهنگی خوب باغ گل های ارسنجان
@flowers_garden_arsenjan_
#دورنیست #دورنیست_فارس #دورنیست_خوراکی_محلی #دورنیست_مردم_نگاری
#جعفر_میراشرفی
#استان_فارس #حلوا #ارسنجان
Today’s Brekkie: Crab Sandwiches
By Franz Scherer
Makes 12 finger sandwiches
Ingredients :
200g cooked crabmeat
½ cup whole-egg mayonnaise (make your own or use Thommy or Kewpie)
1 egg yolk
½ cup chopped herbs – use flatleaf parsley and dill in equal quantities. You can also add chervil, French tarragon or coriander.
Salt flakes, to taste
8 slices white bread, crusts removed
Method:
Mix the egg yolk into the mayonnaise.
Combine crabmeat, mayonnaise, herbs and salt. Spread on 4 slices of bread, top with remaining slices and cut each sandwich into 3 strips.
Notes: Pick meat from 1 x 800g cooked mud crab or 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat but check it for any shell fragments or cartilage. #crab #crabsandwiches #herbs #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Oysters Joanna
Ingredients:
Freshly shucked oysters (collect in a bowl with the liquor)
1 tbs fish sauce
Tapioca starch
Prickly ash
Olive oil for deep-frying (heat to 180°C)
Method:
Prickly Ash:
Combine equal amounts of salt and Szechuan pepper by volume. Dry fry until golden. Make sure you don’t burn the pepper corns. Leave to cool in a flat try, then grind in a mortar until fine, but still textured. Store in a glass jar.
Add fish sauce to oysters. Leave to marinate for 10 minutes. Drain in a colander. Toss the oysters through plenty of tapioca starch, shake off excess and deep-fry until golden. Sprinkle with prickly ash and serve hot.
Tip: the easiest way to make sure you catch the liquor of the oysters, but none of the grit, shuck them over a fine sieve with a bowl underneath it to catch the precious liquid.
#oysters #oystersjoanna #hotoysters #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes
#franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: ‘Suf & Turf’
By Franz Scheurer
Ingredients:
350g of prime fillet
1 tsp smoky paprika
1 tsp salt flakes
1 pink grapefruit
2 small tins of lumpfish roe (red)
Extra virgin olive oil to serve
Method:
Hand-cut the fillet into tiny cubes
Spread out the meat and add paprika and salt
Peel the pink grapefruit, cut out the segments of flesh and cut into brunoise
Put on top of the meat, including all the juices
Top with the roe
Mix it all together well, taste and adjust salt levels.
Leave to rest in the fridge, covered, for 2 hours
Plate and sprinkle with a few drops of EVO
Serve with pommes gaufrettes or patatas fritas
#raw #beef #grapefruit #paprika #lumpfishroe #tartare #patatasfritas #pommesgraufrettes #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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