Vegetation as seen from my veranda. Leica M10 + Voigtlander 10mm at f5.6 (fully open) at ISO 1600 1/45th sec, hand-held. No edge fall off, perfectly sharp all over and very little chromatic aberration - all automatically corrected by Capture One's profile for this lens. This is straight out of the camera, no noise gate, or sharpening the raw file, just converted to jpg. Pretty impressive for a lens that covers a 130° angle at full frame. #voigtlander10mm #leicam10 #leica_camera_aus #leicaimages #photography #ultrwide #wideangle #130° #captureone #captureonepro
Today's Brekkie: Pork Ribs Wraps
By Franz Scheurer
4 x 80g each pork ribs (without the bone)
1 x Spanishj onion, peeled and coarsely chopped
3 x cloves of garlic, peeled and halved
1 x tsp Australian bush tomato powder
2 x flesh and juice of finger limes
2 x tsp smoky paprika
6 x drop of Chipotle Tabasco
1 x tsp ginger powder
1 x tsp mustard powder
2 x tbs salt
Freshly ground white pepper to taste
Extra virgin olive oil
Pour some olive oil into a baking dish that’s just big enough to hold the meat in one layer. Salt one side of the ribs and place in baking dish, salted side down. (On top of the onion pieces). Now salt the other side. Mix all spices then pour over the ribs, totally covering them. Add a good measure of olive oil. Cover and leave to marinate in the fridge for 5 hours (or overnight).Remove from fridge, leave to come to room temperature and in the meantime pre-heat the oven to 200ºC.Bake in the centre of the oven for 40 minutes. Remove, turn the ribs, cover and leave to rest for 10 minutes.Plate and serve with white flour wraps and avocado/tomato/cucumber salsa
#porkribs #ribs #baked #wraps #avocado #salsa #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Yesterday, being Sunday, I had time to prep for this rather involved dish, so here it is:
Emmenthaler Fleisch Chueche
Recipe: from my Grandmother and restaurateur Martha Scheurer (ca 1910)
For the pastry:
1 kg flour
3 large eggs
2 x egg yolks for brushing onto the dough
For the filling:
Braised veal, sweetbreads, sultanas, veal brains (use a little mace for seasoning), pan deglazed with sweet, white wine and all meats seasoned well with salt and pepper.
Put the flour, eggs and water into a large bowl and knead to a glossy, elastic dough. Roll out and spread the butter evenly on it, keeping a 1cm butter-free edge all round. Fold in three and carefully roll out again. Rest in a cool place for 15 minutes. Repeat the folding into three and rolling out twice more, each time resting the dough between rolling out.
Cut out one large round and line a baking tin. Cut a 3cm strip of dough and fold into the tin making ‘sides’. Brush with egg yolk. Crumple some clean paper and place into the centre of the dough then top with a clean tea towel. Now make a lid from the rest of the dough, about 2.5cm larger than the tin. Place over the tea towel and brush with egg yolk. Cut out a small round of dough (use a wine glass) and place into the centre of the lid for decoration, if you wish, or using a sharp knife cut lines into the lid. Brush with egg yolk. Bake in a very hot oven. Remove and leave to cool. Fill pastry with the braised and seasoned veal, sweetbreads, sultanas and brains, replace the lid and warm in a moderate oven. This dish is traditionally served on the 2ndJanuary (St. Bertold’s Day – Bärzelis Tag in Swiss)
Traditionally a creamy mushroom sauce and a crisp, green salad are served separately as an accompaniment. Do not put the sauce with the meat into the pie as this makes the pastry soggy.
#meat #offal #familyrecipe #cake #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: White Chocolate & Roasted Almond Bikkies
By Franz Scheurer
One of my great sweet pleasures… works extremely well with a glass of strong, sweet, Iranian tea.
125g salted butter, soft
150g castor sugar
1 vanilla bean, split lengthwise, use only soft inside.
1 egg (55g)
60g almonds, peeled, dry-roasted in a pan (be careful not to burn them!) then crushed inh a mortar. Make sure you leave a fair amount of texture.
50g white chocolate, cut into fine slivers
250g white, sifted flour
1 tsp baking powder
Coffee beans or castor sugar or nothing
Pre-heat oven to 180ºC
Beat the butter with the sugar and the vanilla flesh in a large bowl until creamy. Add the egg and keep stirring until the mixture turns light in colour. Add chocolate and almonds and keep stirring. Add the flour and baking powder and bring together and knead until you have a smooth dough. Cover with a damp towel and leave to rest in the fridge for 1 hour.
Remove dough and roll out to 5mm thickness on a lightly floured surface. Cut into any shapes you like (use cookie cutters) and place the forms onto baking paper lined baking tray.
Bake for 8-10 minutes in the centre of the oven, remove and leave to cool totally.
I prefer them a little bigger and a little thicker, so I use a egg ring as a cookie cutter and roll the dough out to about 10mm, which means it takes 12-14 minutes at 180ºC
Decoration, if wanted: Press a single coffee bean into the centre of each cookie, as I do, simply sprinkle some not so fine white castor sugar over the still warm cookies.
#chocolate #whitechocolate #almonds #bikkies #cookies #sweets #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Piadina, the traditional bread of Emilia Romagna. Anyone who follows me knows my love for different breads and this is a wonderful example of what you can do with little. The first time I was really shown how to make this was at Casa Artusi Cooking School in Forlimpopoli and that’s where I took the above shots. Although originally baked in a earthenware dish, I find an upturned wok over an open fire works best.
And here’s how to make it:
(The traditional flatbread of Emilia Romagna, called Piadina (Piadine plural) or Piada)
1 kg plain, white flour, sifted
20g fine salt
200g rendered lard (soft)
Pour flour onto a cool surface (I use a marble bench) and make a mount in the centre. Pour the lard and salt into the mound, bring together with a little hot water and knead into a dough. Don’t make the dough too wet! Knead for about 8 minutes until the dough is really smooth and quite elastic. Lard helps a lot to stop the dough from sticking to the surface as you knead it. Cover the dough with a moist cloth and leave to rest for half an hour on your work surface (NOT in the fridge). Divide the dough into small balls then roll out each ball into a circle about 3mm thick and make it as round as you can manage. Heat a skillet on your cooktop or an upturned wok on an open fire until very hot and cook each Piadina over it. If it bubbles or puiffs up, flatten it with a spatula. Once the underside is cooked, off-white with dark spots) flip and cook the other side. Serve with savoury or sweet foods. I adore it with whipped cream and fresh strawberries.
#piadina #piadine #piada #casaartusi #turismoer #emiliaromagna_super_pics #emiliaromagna #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn
#breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme