12 years in 6 pictures - an eternity in one way and a blink of the eye in another. I miss you my friend. You were always in a good mood, always happy, always loved my food, licked my coffee cup, wagged at everything, always alert, always ready to defend 'his family", never afraid of anything and always fiercely loyal and mostly obedient. 😊
RIP Ky. I love you.
#ky #doberman #dog #bestfriend #loyal
Today’s Brekkie: Chicken Rendang and Roti Channai
Ingredients:
1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into large chunks
1/3 cup peanut oil
1 cinnamon stick
3 cloves
3 star anise
3 green cardamom pods, seeded
1 stalk of lemongrass, white part only, pounded and cut into fine, short strips
1 cup coconut cream
1 cup water
5 kaffir lime leaves, bruised
5 tablespoons toasted shredded coconut
1 tablespoon caster sugar or to taste
Salt to taste
Spice Paste:
6 brown or red shallots, peeled, cut into small pieces
3cm galangal, peeled, cut into small pieces
3 stalks lemongrass (white part only), cut into small pieces
4 cloves garlic, minced
3cm piece of ginger, peeled and cut into small pieces
10 dried red chilies, seeded, cut onto small pieces
Method:
Put all the ingredients of the Spice Paste in a food processor. Blend well. Or, if you want to be authentic (and I for one think it does make a difference) use a mortar and pestle. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste. Leave to rest for a while and if you’ve done it right, the oil will rise to the top of the dish. Serve with roti.
#rendang #chicken #malaysianfood #indonesianfood #roti #spicy #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Spuds, Eggs, Béarnaise Sauce
Left over baked spuds with onions and rosemary heated back up in the oven, add a couple of poached eggs and finally pour Béarnaise over the lot. Such a good and satisfying brekkie.
Béarnaise is one of the really classic French sauces, a butter emulsion with tarragon and PLEASE, when you make it, NO short cuts, blender versions, Elizabeth David versions, etc etc, but use the classic recipe and make it from scratch (it’s not hard at a low altitude). You can taste the difference! The Larousse Sauce Bible is a great resource for recipes. #eggs #potatoes #bearnaise #butteremulsionsauce #larousse #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
News Flash: There are severe problems in Iran at the moment as the fuel prices have been trippled overnight and lots of protests started in most major cities. Unfortunately no one expected the violent reaction of the government who took charge by killing lots of innocent people, making arrests and shutting down all Internet activities. If you have loved ones in Iran don’t try WhatsApp, Telegram, Instagram or email as it will not get through. However, direct calls and texts to Iranian mobiles work. So if you need to get in contact, RING THEM.
#iran #protests #petrolpricehike #disturbances #internetdown #communications
Today’s Brekkie: Spanish Meatballs
By Franz Scheurer
Ingredients:
1 cup of extra virgin olive oil
2 red capsicums, take off cheeks, cut into squres
3 ripe ox heart tomatoes, chop roughly
2 Spanish onions, peeled, finely chopped
1 clove of garlic, peeled, minced
1 tbs smoky paprika
A pinch of cayenne
Meatballs:
500g fatty beef, hand-cut finely
Salt and black pepper to taste
Dijon mustard
20 capers in brine, squeezed dry and minced
½ teaspoon of thyme powder
½ teaspoon of coriander powder
1 egg yolk
Additional:
4 eggs
Pre-heat oven to 220℃
Method:
Heat the olive oil in a deep pan or tagine. Add ingredients from red capsicum to cayenne and mix well, cover and sauté until soft. In the meantime, take the minced beef, add all ingredients from salt to egg yolk and mix well with moist hands. Form into balls, arrange on an oven tray lined with baking paper and bake for 15 minutes. Remove and add to tagine. Check seasoning and adjust. Increase heat and break the four eggs into the tagine, cover and leave until eggs are set. Serve.
#spain #spanishfare #meatballs #capsicum #paprika #cayenne #onions #garlic #dijonmustard #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Mirzaghasemi
Today I felt like eating Mirzaghasemi, an Iranian dish that is both light and extremely satisfying. Usually used as one of many dishes as part of a main meal, I love it on its own, just with bread, for breakfast.
This is how you make it: Char 3 whole eggplants on an open fire or on the gas flame on your stove, continually turning them, until they are totally charred (spell that burnt) on the outside and soft inside. Peel using the back a pairing knife’s blade and reserve the meat. Mash roughly and season with salt and white pepper. In a pan roast 5 crushed cloves of garlic in lots of olive oil, add very ripe tomatoes and simmer till the tomatoes break down, then purée, check seasoning, salt, pepper and sumak, and set aside. If you can’t get really ripe tomatoes, use ‘Pelati’, tinned tomatoes. Heat a little oil in a pan, add the eggplant and tomato parts and mix well over medium heat. Break 4 eggs into it and stir continuously until you have the consistency of a very wet 'scrambled eggs' and serve immediately with Sangak or flat bread. I concede that this dish does not look very appealing but I promised you it’s a cracker.
#mirzaghasemi #iranianfood #eggs #eggplant #tomatoes #garlic #oliveoil #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn
#breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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