Today’s Brekkie: Bread Soup with Crisp Pancetta and Egg
This is how you make the bread soup:
Bread Soup
(This is a Scheurer Family recipe – no idea now old it is but goes back at last 4 generations)
Ingredients:
200g stale bread (sour dough, please) cubed
70g salted butter
1 brown onion, peeled, chopped
1.2lt water
500ml Brown chicken stock
Salt
White pepper
1 tbs cream
Chives
A handful of raisins, reconstituted in black tea
Method:
Tear the bread into small chunks then roast bread in butter, add onions, then add water. Add stock, salt and simmer for 1 1/2 hours. It should be thick and viscous.
Just before service add cream, chives and raisins.
Check seasoning
(The following is no longer part of the traditional recipe)
Once you’re ready to serve, crumble some crisp pancetta over the soup and add a raw egg yolk, stir well and serve.
#breadsoup #swissfare #swissfood #brotsuppe #familyrecipe #pancetta #egg #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Fried Duran Mochi
I absolutely adore Durian…. I know, so many of you don’t, but to me it’s the pinnacle of aroma and flavours.
This is how you make them:
Durian Mochi
By Franz Scheurer
Ingredients:
Fresh durian flesh
1 cup of sweet rice flour (mochiko)
1 tsp green tea powder (matcha)
1 cup water
¼ cup castor sugar
½ cup corn-starch (for rolling out the dough)
Method:
Pulp some fresh, ripe durian flesh until you achieve a smooth paste.
Wrap durian paste in baking paper, then cover with aluminium foil and place in the freezer for three hours.
Mix rice flour, matcha, water and sugar together in a glass bowl and stir into a dough. Cover bowl with plastic wrap. Cook in the microwave for 3 ½ minutes.
Remove durian from the freezer and divide into 8 equal balls. Set aside.
Stir dough and cook for a further 20 seconds in the microwave.
Dust work surface with corn-starch add frozen durian paste ball in the center, pinch the mochi dough over the paste and make sure it totally covers the durian paste. Sprinkle the finished mochi with more corn-starch and place, seam down onto a plate lined with baking paper (to prevent sticking). Or you could use tiny paper muffin liners, too.
Repeat until all the dough and paste is used up. Once ready, I melt some salted butter in a pan until quite hot and quickly fry a couple of mocha at a time. Eat while hot and oozy.
#durian #mochi #butter #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
To all my friends in Iran: (link also in my profile)
I recorded this song as a tribute to my favourite Iranian pop singer, Babak Mafi, and yes, I’m singing in Farsi. I absolutely adore Iran, the country, the most hospitable people on Earth, the wonderful food, the best tea I’ve ever had and a photographer’s paradise.
Although not a Farsi speaker I do hope my accent is ok. It will be released on iTunes, Google Music and all other major download sites on 2nd January but as of 10th December I’m releasing it in Iran. Gravity Belt consisting of Len Marks, Murray Hinder, Richard Delaney and Peter Kennard put their heart and soul into this recording and I thank them for their efforts. Peter Kennard was also the sound engineer and producer. I hope you like it and if you want to download it in the meantime you are welcome to get it off my Dropbox. Here is the link: https://bit.ly/2DQdn0d
Thanks for listening.
آهنگ بابک جان مافی ، خواننده مورد علاقه ام، را بسیار دوست داشتم و بازخوانی کردم. بله به فارسی
من شیفته ایرانم، کشور ایران با مهمان نوازترین مردمان روی زمین،غذاهای فوق العاده وچای، بهترین چای که به عمرم نوشیده ام.
بهشت یک عکاس!
با وجود اینکه فارسی صحبت نمیکنم امیدوارم لهجه م خیلی هم بد نباشد.
این آهنگ در تاریخ ۲ ژانویه روی شبکه های مختلف (اپل موزیک، گوگل) جهت دانلود موجود است.
اما در تاریخ ۱۰ دسامبر شنونده های فارسی زبان ایران داخل ایران میتوانند از لینک زیر موزیک را دانلود کنند.
گروه گرویتی بلت و همکاران خوب من لن مارکس، ماری هیندر، و پیتر کنارد برای تولید این قطعه جان و دل گذاشتند و من به شخصه از تک تکشان سپاسگزارم.
امیدوارم به دلتان بنشیند. و لینک دانلود هم اینجاست:
. https://bit.ly/2DQdn0d
ممنون که میشنوید
#havassamnist #song #farsi #music #guitars #drums #bass #keyboards #popmusic #irantravelling #irantourist #iran_pic_nab #evetydayiran #iran #iran 🇮🇷 #iranianfood #iloveiran #tehrantoday #uncoveriran #iranissafe #iranattraction #irantour #irantravel #irannature #iranculture #irantrip @murrayhinder @ropelab.richard
It’s the time of the year where I nominate my 12 best dishes I have eaten during the year, so without further ado, here they are:
My 12 Favourite Dishes in 2019
By Franz Scheurer
In no particular order:
Bentley Restaurant & Bar, Sydney CBD, Australia – Beetroot Pastrami
Fang’s Dumpling House, Cremorne, Sydney, Australia – Pork Pot Stickers
Momofuku Seiōbo at the Star, Sydney, Australia – Caribbean Flavoured Marron
Hotel Stadthaus Burgdorf, Switzerland – Õpfu Chūechli (Apple Fritters)
Café Paci, Newtown, Sydney, Australia – Carrot Sorbet with Yoghurt and Liquorice
Monopole, Potts Point, Sydney, Australia – Duck Breast, Beetroot, Cheery Wood Oil
Gasthof Emmenhof, Burgdorf, Switzerland – Tripe & Veal Knuckle
Bert’s, Newport, Sydney - Yellow Belly Flounder – Sunflower Oil & Wine
Wild Honey Inn, Lisdoonvarna, Ireland – Pork Belly Blanquette, Potatoes, Soda Bread
Apicius, Paris, France – Razor Clams
The Mews, Baltimore, Ireland - Pink Fur Apple, Wild Garlic
And……... DISH of the YEAR:
Ynyshire Restaurant & Rooms, Wales, UK - Chilli Crab (Cornish Brown Crab)
Congratulations to Gareth Ward and his team for an exquisite dining experience!
@garethwardchef @@brent_savage
@aiden.stevens
@bolligerchristian
@kyliejavierashton
@cafepaci
@thenewportsyd
@wildhoneyinn
@apiciusparis
@monopole_sydney
#mewsbaltimore
#dishoftheyear #doty #bestdishes #worldwide #superlativefood
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