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future_fabulators:future_fictions_recipes [2014-10-17 07:45] – [Golden fruit & veg] maja | future_fabulators:future_fictions_recipes [2014-10-22 05:52] – alkan | ||
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====== Future Fictions Recipes ====== | ====== Future Fictions Recipes ====== | ||
- | [[future_fictions_menu|Food Futures Menu]] | + | Prepared |
+ | |||
+ | {{: | ||
+ | |||
+ | ---- | ||
===== Continue===== | ===== Continue===== | ||
- | Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, | + | Context: “continue business as usual” |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
==== Golden fruit & veg ==== | ==== Golden fruit & veg ==== | ||
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Banana and parsley raita with vegetable crisps | Banana and parsley raita with vegetable crisps | ||
- | Inspired by the [[http:// | + | Inspired by the [[http:// |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
== Ingredients == | == Ingredients == | ||
For the dip: | For the dip: | ||
- | * 2 Cavendish (i.e. most common) bananas (not too ripe nor sweet) | + | * 2 Cavendish |
- | * 1 Red banana ([[http:// | + | * 1 red banana ([[http:// |
- | * 2 Apple (Latundan) bananas ([[http:// | + | * 2 apple (Latundan) bananas ([[http:// |
- | * 400ml Greek yoghurt | + | * 400 ml Greek yoghurt |
- | * 1 bunch flat leaf parsley | + | * 1 bunch flat-leaf parsley |
* 1 tsp black mustard seeds | * 1 tsp black mustard seeds | ||
* 1 chunk of ginger root (to taste) | * 1 chunk of ginger root (to taste) | ||
- | * Salt (to taste) | + | * salt (to taste) |
* [[http:// | * [[http:// | ||
- | For crisps | + | For crisps: |
- | * an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc) | + | * an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc.) |
- | * 1/2 cup herbs (parsley, sage, basil, mint, verbena...) | + | * 1/2 cup herbs (parsley, sage, basil, mint, verbena…) |
* 1/2 cup frying oil (grapeseed, sunflower seed or coconut) | * 1/2 cup frying oil (grapeseed, sunflower seed or coconut) | ||
Serving: | Serving: | ||
- | * Banana | + | * banana |
- | * Edible | + | * edible |
- | * Parsley | + | * parsley |
== Preparation == | == Preparation == | ||
- | Banana and parsley raita: put all ingredients in a strong blender and blend until smooth. Transfer to glass jars and reserve in the fridge for at least a few hours. | ||
- | Vegetable crisps: | + | Banana and parsley raita: |
+ | Put all ingredients into a strong blender and blend until smooth. Transfer to glass jars and reserve in the fridge for at least two hours. | ||
+ | |||
+ | Vegetable crisps: | ||
+ | Due to time constraints we opted for buying vegetable crisps from an organic store. However, they can be made at home using a [[http:// | ||
- | Crunchy herbs: | + | Crunchy herbs: |
+ | Select | ||
== Serving == | == Serving == | ||
- | Pour the dip in a few banana-leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve asap, to avoid the crisps getting soggy.. | + | Pour the dip into a few banana leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve ASAP, to avoid the crisps getting soggy. |
== Sourcing == | == Sourcing == | ||
- | Bananas, crisps and Orac mix from [[http:// | + | Bananas, crisps and Orac mix sourced |
==== Limburg sushi ==== | ==== Limburg sushi ==== | ||
- | In the Continue scenario | + | In the Continue scenario |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | * Nori sheets ([[https:// | + | * dori sheets ([[https:// |
- | * Dulse flakes ([[http:// | + | * dulse flakes ([[http:// |
- | Potato | + | Potato |
- | * 1/2kg (Adirondack) | + | * 1/2 kg blue (Adirondack) potatoes ([[http:// |
- | * Butter | + | * butter |
- | * (Himalayan | + | * (Himalayan |
- | Marinated | + | Marinated |
- | * 200g thin green asparagus (tips) | + | * 200 g thin green asparagus (tips) |
* 1/2 lemon | * 1/2 lemon | ||
- | * 1tsp (smoked) olive oil | + | * 1 tsp (smoked) olive oil |
* Tamari soy sauce (to taste) | * Tamari soy sauce (to taste) | ||
- | Potato puree: Boil potatoes in the skin. Once soft, let cool enough so you don't burn your fingers, then peel the skin off. Mash potatoes with salt, butter and/or olive oil until they become relatively smooth. It's ok to have some small chunks that aren't completely mashed. Let cool and reserve in the fridge. | + | == Preparation == |
- | Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the asparagus softens a bit but is still bright green and firm. Take out of the water an place the asparagus in ice water for a few minutes to halt the cooking process and keep the green colour. In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. Brush the asparagus with the marinade and reserve in the fridge until needed. | + | Potato puree: |
+ | Boil potatoes in the skin. Test their softness with a fork. The fork should pierce | ||
- | Sushi: Spread | + | Asparagus: |
+ | Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil that we smoked a few weeks earlier using the [[http://www.polyscienceculinary.com/the-smoking-gun.php|Smoking Gun]], but this is not absolutely necessary. A good quality extra virgin olive oil can be used as well. Brush the asparagus with the marinade and reserve in the fridge until needed. | ||
- | Serving: Cut sushi in medium | + | Sushi: |
+ | Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http:// | ||
- | Sourcing: The ingredients came from the [[http:// | + | == Serving == |
+ | |||
+ | Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes. | ||
+ | |||
+ | == Sourcing | ||
+ | |||
+ | The ingredients came from the [[http:// | ||
==== Vegetable jello ==== | ==== Vegetable jello ==== | ||
- | Corn is one of the most dominant plant species in the world, thanks to industrialised agriculture. It was therefore | + | Thanks to industrialised agriculture, |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | * One clove of fresh yellow corn ( remove the grains | + | * one clove of fresh yellow corn (remove the kernels |
- | * 100gr of fresh ( or frozen) green peas | + | * 100 g of fresh (or frozen) green peas |
- | * 1 red paprika | + | * 1 sweet red pepper |
- | * 100gr okra (ladies | + | * 100 g okra (lady fingers), sliced |
- | * small piece of ginger grated | + | * small piece of ginger, grated |
- | * 1 clove of garlic crushed | + | * 1 clove of garlic, crushed |
* 1 package of agar-agar powder | * 1 package of agar-agar powder | ||
- | * tamari | + | * a splash of Tamari |
- | * fresh coriander | + | * fresh coriander |
- | * oil for frying | + | * frying |
- | * pieces | + | * 1 packet |
- | * Chilli | + | * hot chilli |
- | Preparation | + | == Preparation |
- | In the pan heat up a drop of oil. Sauté garlic, ginger add corn grains, green peas, paprika, okra. Let it simmer for a few min. add a spoon of tamari sauce. In a dish aside melt agar agar powder in a bit of water ( check the proportions on the packaging). Add the agar agar mix to the veg. Brin it to boil. Remove from the heat. Pour the mixture into the square deep form to set. Once it is hardens cut in squares and serve n on the pieces toast. Tot up with a drop of chilly sauce. Decorate with fresh coriander. | + | |
- | Sourcing Delhaize | + | Heat up a small amount of oil in the pan. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few minutes. Afterwards add a spoonful of Tamari sauce. In another saucepan melt agar-agar powder in some water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring to the boil and remove from the heat. Pour the mixture into a deep square form to set. |
+ | |||
+ | |||
+ | == Serving == | ||
+ | |||
+ | When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilli sauce. Decorate with fresh coriander. | ||
+ | |||
+ | == Sourcing | ||
+ | |||
+ | Delhaize | ||
==== Rainbow pasta salad ==== | ==== Rainbow pasta salad ==== | ||
- | (Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in "rainbow" | + | (Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in “rainbow” pasta: brightly coloured and strongly flavoured pasta that would brighten every Continue-kid' |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | 500gr of spirelli pasta | + | |
- | Piece of ginger grated | + | |
- | 3 cloves of garlic | + | |
- | 1 stalk of lemongrass, chopped | + | |
- | 100 gr of okra sliced | + | |
- | 3 carrots peeled and sliced | + | |
- | 1 large onion | + | |
- | tamari sauce | + | |
- | Juice of 3 oranges | + | |
- | orange peels from 3 oranges | + | |
- | Cocos milk | + | |
- | Olive oil for frying | + | |
- | salt & | + | |
- | Fresh coriander chopped | + | |
- | 3 different food colourings ( green, red, orange) | + | |
- | Preparation | + | |
- | Cook pasta in 3 pots. Add different colouring to every batch. Set it aside. | + | |
- | In the pan heat up the oil. Sauté ginger, garlic, onion, lemongrass until brown. Add okra, carrots , juice and tamari sauce. After a few min add cocos milk. Season with salt and pepper if needed. | + | |
- | Divide the sauce in 3 batches. Add to the coloured pasta. Stir well. | + | |
- | Serve in the small paper boxes decorate with fresh coriander and strips of orange peels. | + | |
- | Sourcing The colouring is not so easy to find, but you can get it in the asiatic shops such as Kam Yuen supermarket in Brussels. | + | |
- | the rat of the ingredients comes from the biological food supermarket Bio Planet. | + | |
+ | * 500 g of spirelli pasta | ||
+ | * piece of ginger, grated | ||
+ | * 3 cloves of garlic | ||
+ | * 1 stalk of lemongrass, chopped | ||
+ | * 100 g of okra, sliced | ||
+ | * 3 carrots, peeled and sliced | ||
+ | * 1 large onion | ||
+ | * Tamari sauce | ||
+ | * 3 oranges (juice and peel) | ||
+ | * coconut milk | ||
+ | * olive oil for frying | ||
+ | * salt and pepper (to taste) | ||
+ | * fresh coriander leaves, chopped | ||
+ | * 3 food colourings (green, red, orange) | ||
- | ==== " | + | == Preparation |
- | Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought | + | Cook pasta in 3 pots -- follow |
- | {{> | + | == Serving == |
- | Ingredients | + | Serve in small paper boxes. Decorate with fresh coriander |
- | * Lemon grass powder | + | |
- | * Stevia | + | |
- | * Lime juice | + | |
- | Preparation | + | |
- | Pour hot water over the lemongrass powder. | + | |
- | Let it stand for a while. | + | |
- | Filter it trough coffee filter. | + | |
- | Add stevia sugar and lime juice for the taste. | + | |
- | Serving: Transparent plastic shot-glasses. | + | == Sourcing == |
+ | Food colouring came from the Kam Yuen supermarket in Brussels. The other ingredients came from the organic supermarket [[http:// | ||
- | Sourcing: Lemong grass powder from the central market at Siem Reap, Cambodia. | ||
+ | ==== “Green” tea ==== | ||
- | ===== Discipline ===== | + | Similar to the rainbow pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green-coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of greenwashing in globalised food markets. |
- | Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, | + | {{>http://www.flickr.com/ |
- | {{>https://secure.flickr.com/photos/foam/15272834657/in/set-72157648440738481}}\\ | + | == Ingredients == |
+ | |||
+ | * lemongrass powder ([[http://image.ec21.com/image/wensdaughter/simg_GC04298431_CA04298442/Lemongrass_Powder_Herbal_Tea.jpg|image]]) | ||
+ | * [[https:// | ||
+ | * lime juice | ||
+ | |||
+ | == Preparation == | ||
+ | |||
+ | Pour boiling water over the lemongrass powder. Let it steep for about ten minutes. Filter the tea trough a coffee filter. Add stevia and lime juice to taste. | ||
+ | |||
+ | == Serving == | ||
+ | |||
+ | Transparent plastic shot-glasses. | ||
+ | |||
+ | == Sourcing == | ||
+ | |||
+ | Lemon grass powder from the central market at Siem Reap, Cambodia. Stevia and lime juice came from the Bioplanet supermarket. | ||
+ | |||
+ | ===== Discipline ===== | ||
+ | |||
+ | Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, | ||
+ | {{> | ||
==== Wholesome bite ==== | ==== Wholesome bite ==== | ||
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Witlof leaf stuffed with cheesy potatoes and wild herbs | Witlof leaf stuffed with cheesy potatoes and wild herbs | ||
- | This dish is designed to get all the food groups in one bite. Vitamins, proteins, greens, carbohydrates all combined in cheesy, gooey goodness enveloped in crispy raw leaves and sprouts. Wholesome, green and full-flavoured to convince even the biggest | + | This dish is designed to get all the food groups in one bite. Vitamins, proteins, greens, carbohydrates all combined in cheesy, gooey goodness enveloped in crispy raw leaves and sprouts. Wholesome, green and richly |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | 500gr potatoes pealed and cut in small squares ( don't forget to keep the peels for the crisps) | + | * 500 g potatoes pealed and cut in small squares (keep the peels for the crisps |
- | bunch of flat leaf parsley | + | * 1 bunch of flat-leaf parsley, finely chopped |
- | 50gr butter | + | * 50 g butter |
- | 50gr of hervé | + | * 50 g of hervé cheese |
- | half a cup milk | + | |
- | nutmeg powder | + | |
- | salt&pepper | + | |
- | Green herbs | + | * green (wild) |
- | Witlof(Chicory) leaves | + | * witlof |
+ | * mixed sprouts | ||
- | Preparation | + | == Preparation |
- | Place potato cubes in the pot and cover it with water. Let it cook on a small heat until water is evaporated and potatoes are soft.Remove from the heat. Add chopped parsley leaves and let it stand aside but with the lid on for a few min. Add butter, cheese, milk, | + | |
- | + | Place potato cubes in the pot and just cover with water. Let it simmer on low heat until water evaporates and potatoes are soft. Remove from the heat. Add finely chopped parsley leaves, cover with a lid and set aside to cool down for a few minutes. Add butter, cheese, milk and nutmeg. Make a smooth puree using a potato masher. Season | |
- | Serving | + | |
- | Serve a spoon of pure in the chicory leave decorated | + | |
- | Sourcing All the ingredients come from the Biological supermarket Bio Planet | + | == Serving == |
+ | Serve a spoon of potato mash per chicory leaf, decorated with green herbs and sprouts. | ||
+ | |||
+ | == Sourcing == | ||
+ | |||
+ | Most ingredients came from the organic supermarket Bio Planet, except wild herbs that were picked in the Flemish Ardennes. | ||
==== Pumpkin velouté ==== | ==== Pumpkin velouté ==== | ||
- | The inhabitants of the Discipline Scenario eat seasonally, but flavour their food with (home)dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings in a (heated) home, listening to the rain and wind are ranging outside, while we' | + | The inhabitants of the Discipline Scenario eat strictly according to seasonal cycles and flavour their food with (home) dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | |||
+ | == Ingredients == | ||
- | * 1 medium sized pumpkin or butternut squash | + | * 1 medium-sized pumpkin or butternut squash |
* 1 large sweet potato | * 1 large sweet potato | ||
* 4 cloves of garlic | * 4 cloves of garlic | ||
- | * 1 Tsp coconut oil | + | * 1 tsp coconut oil |
- | * 1 Tsp dried oregano | + | * 1 tsp dried oregano |
* 1 bunch of fresh thyme | * 1 bunch of fresh thyme | ||
* 1 vegetable stock cube | * 1 vegetable stock cube | ||
- | * 1 tsp mild smoked paprika | + | * 1 tsp mild smoked paprika |
- | * 1/2 tsp spicy smoked paprika | + | * 1/2 tsp spicy smoked paprika |
- | * 2 tsp sweet paprika | + | * 2 tsp sweet paprika |
* salt and pepper to taste | * salt and pepper to taste | ||
* sour cream to taste | * sour cream to taste | ||
+ | * a few drops of cold-pressed, | ||
- | Soup: Cut the pumpkin and sweet potato in small chunks. Crush garlic and fry it on low heat in coconut oil. Add the paprika powders and oregano and coat pumpkin and potato with the oily spice mixture. Boil water and cover the vegetables. Add stock, 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Cool down to luke warm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving. | + | == Preparation == |
- | Serving: Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika | + | Cut the pumpkin and sweet potato into small cubes. Crush garlic and fry it on low heat in coconut oil until it becomes soft and translucent. Add the paprika powder and oregano and stir until it becomes an unguent paste. Add pumpkin and potato and stir to coat them with the oily spice mixture. Boil water and add to cover the vegetables. Add stock (cube), 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Let cool to lukewarm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving. |
+ | == Serving == | ||
- | Sourcing: Pumpkin and sweet potato from the market in Molenbeek, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the market | + | Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika and a twig of thyme. |
+ | |||
+ | == Sourcing | ||
+ | |||
+ | Pumpkin and sweet potato | ||
==== Spoonful of fertility ==== | ==== Spoonful of fertility ==== | ||
- | Mixed grains and seeds with chantarelles | + | Mixed grains and seeds with chanterelles |
- | Grains | + | In many regions of Europe grains |
+ | {{> | ||
- | {{> | + | == Ingredients == |
- | Ingredients: | + | * 250 g of a 5-grain mix (e.g. wheat, barley, buckwheat, spelt, rice -- or any other mixture) |
- | 250gr of 5 grain mix | + | |
- | handful dried apricots chopped in small pieces | + | |
- | 1 clove f garlic | + | |
- | 1 small onion | + | |
- | 250gr Chantarelles | + | * salt and pepper to taste |
- | 100gr sour cream | + | * 100 g sour cream |
- | Harissa to serve | + | * harissa |
- | Butter | + | * butter |
- | Alfalfa shoots for decoration | + | * alfalfa sprouts |
- | Preparation: | + | == Preparation |
- | Cook grain according the instructions on the package. | + | |
- | In the pan melt butter. Sauté garlic and onion until golden. Add apricots and mushrooms and cooked grain. Season with salt and butter. | + | |
- | Serving: | + | Cook grains according the instructions on the package. Melt the butter |
- | Serve in small one bite spoons topped up with a drop of sour cream and harrissa. | + | |
- | Decorate | + | |
- | Sourcing: | + | == Serving == |
+ | Serve in porcelain spoons, topped up with a drop of sour cream and harrissa. Decorate with a few threads of alfalfa sprouts. | ||
- | ==== Layered wholegrain hummus and beetroot sandwiches ==== | + | == Sourcing |
- | A rich, dark wholegrain bread is for us a symbol of wholesome European food traditions. We combined the bread with two vegetarian pastes, one with legumes (chickpeas) | + | Most ingredients came from the organic supermarket Bio Planet. Harissa |
- | {{> | + | ==== Whole earth sandwiches ==== |
+ | Layered wholegrain hummus and beetroot sandwiches | ||
- | Preparation | + | A rich, dark wholegrain bread might be seen as a symbol of wholesome north European food traditions, and as such couldn’t be omitted from the Discipline scenario. The revival |
- | Cook 5 row beetroot, celeriac, 3 apples | + | |
- | For the salty dow you will need 700gr of flour, 700gr of salt about 350ml water. | + | |
- | Preheat the oven to 220°C. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled), Beetroot (all of them in one sheet of dough), apples, garlic. Bake in the oven for 20 minutes, then reduce | + | |
- | You will need 1 whole grain bread loaf sliced | + | {{> |
- | 1 layer | + | == Ingredients == |
- | Celeriac paste | + | |
- | 1 celeriac baked in the salt crust pealed and cut in pieces | + | |
- | 1 full head of garlic baked in the salt crust all the peel removed | + | |
- | 3 apples baked in the salt crust all the peal and seeds removed | + | |
- | dash of cream | + | |
- | henep seeds | + | |
- | Place all the ingredients in the mixer. Mix until smooth paste. | + | * 1 wholegrain bread, thinly sliced |
+ | Celeriac paste: | ||
+ | * 1 celeriac baked in salt crust, peeled and cut in pieces | ||
+ | * 1 full head of garlic baked in the salt crust, all the peel removed | ||
+ | * 3 apples baked in salt crust, all the peel and seeds removed | ||
+ | * dash of cream | ||
+ | * handful of hemp seeds | ||
- | 2 layer | + | Beetroot paste: |
- | Beetroot paste | + | |
- | 5 beetroot | + | * 150 ml sour cream |
- | 150ml sour cream | + | * handful of pine nuts |
- | pine tree nuts | + | |
- | pepper | + | |
- | Place all the ingredients in the mixer. Mix until smooth paste. | + | Salt crust: |
+ | * 700 g flour | ||
+ | * 700 g salt | ||
+ | * ~350 ml water | ||
- | 3 layer | + | Hummus: |
- | Hummus | + | * 250 g chickpeas soaked over night |
+ | * 2 coves of garlic | ||
+ | * 1 small onion | ||
+ | * 150 g of soft and creamy goat cheese | ||
+ | * 1 tsp of butter | ||
+ | * 1 tsp cumin powder | ||
+ | * 1 tsp of honey | ||
+ | * 1 bunch fresh coriander leaves | ||
- | 250gr chickpeas soaked over night | + | == Preparation == |
- | 2 coves of garlic | + | |
- | 1 small onion | + | |
- | 150gr of soft and creamy goats cheese | + | |
- | Spoon of butter | + | |
- | cumin powder | + | |
- | Teaspoon of honey | + | |
- | bunch of fresh coriander | + | |
- | Mix all the ingredients except butter in the mixer until the smooth paste. Add a bit of water if the paste is to tick. | + | Beetroot and celeriac pastes: |
- | Place the paste in the buttered heatproof dish. Put a remaining butter on top. | + | |
- | Bake the mixture for about 20-30 min in the oven at 180°C. | + | |
- | Let it cool down. | + | |
- | Assemble sandwiches one layer hummus, one layer beetroot, | + | Bake beetroot, celeriac, apples and garlic cloves in the salt crust one day before. Preheat |
- | Cut off the crust. | + | |
- | Serve on the skewers pricked | + | |
- | Sourcing: | + | The next day break the salt crust and peel the celeriac, beetroot, garlic and apples. Make two different pastes combining |
+ | Hummus: | ||
+ | |||
+ | Blend all ingredients except butter in the mixer until it becomes a smooth paste. Add some water if the paste is too thick. Place the paste in a buttered ovenproof dish. Pour remaining butter on top. Bake the mixture for about 20–30 minutes in the oven at 180°C. Let it cool and reserve in the fridge. | ||
+ | |||
+ | == Serving == | ||
+ | |||
+ | Assemble multilayered sandwiches. Smear one layer with hummus, the second layer with beetroot paste, the third with celeriac paste. Cut off the crust. Place in the refrigerator for at least 1 hour. Cut the cooled sandwiches into small bite-sized squares. Serve on skewers and “plant” them in a small potplant or // | ||
+ | |||
+ | == Sourcing == | ||
+ | |||
+ | All ingredients came from the organic supermarket Bio Planet. | ||
+ | |||
+ | ---- | ||
===== Collapse ===== | ===== Collapse ===== | ||
- | Context: waste as food, fermentation, | + | Context: waste as food, fermentation, |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | ==== Potato-peel chips with truffle oil ==== | + | ==== Potato peel chips with truffle oil ==== |
- | Waste is food in the Collapse Scenario. While once we might have peeled our potatoes to make chips, we now have only potato-peel, even in the most decadent places like the Last Supper Club. The opulence of the dish is increased by adding | + | Waste is food in the Collapse Scenario. While once we might have peeled our potatoes to make chips, we now only have the peel to peruse, even in the most decadent places like the “Last Supper Club”. The opulence of the dish is hinted at with the addition of the rare black truffle oil and a sprinkling of seaweed. |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | * White potatoes | + | |
+ | * white potatoes | ||
* salt | * salt | ||
* sunflower oil for frying | * sunflower oil for frying | ||
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* truffle oil | * truffle oil | ||
* sea salt | * sea salt | ||
+ | * mixed seaweed flakes | ||
- | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Heat frying oil in a deep fryer or frying pan. Fry the peels a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt, truffle oil and seaweed. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. | + | == Preparation == |
- | Serving: wrap the crisps | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Heat frying oil in a deep fryer or frying pan. Fry the peels a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle |
+ | == Serving == | ||
+ | |||
+ | Wrap the chips in newspapers and tie with butcher' | ||
+ | |||
+ | == Sourcing == | ||
- | Sourcing: potatoes comes from the Biological | + | Most ingredients came from the organic |
==== Fermented button mushrooms ==== | ==== Fermented button mushrooms ==== | ||
- | One of the main reasons | + | One of the main reasons |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Preparation | + | == Ingredients == |
- | You will need | + | |
- | glass jar with the lid | + | |
- | 500 gr large champions | + | * 500 g large white button mushrooms (//Agaricus bisporus// |
- | 5 cloves | + | |
- | 1 red chilly cut in pieces | + | |
- | 1 branch of tijm | + | |
- | 1 tea spoon genever grains | + | |
- | 1,5 soup spoon sea salt | + | |
- | 700 ml filtered water | + | |
+ | * 1 large sterile glass jar with a lid | ||
- | Brush champions from any sand or earth residues, | + | == Preparation == |
- | Melt salt in the water | + | |
- | Place all the ingredients in the clean jar. | + | Brush the mushrooms to remove |
- | Make sure the mushrooms are covered by the salty liquid. | + | |
- | Close the jar and leave it stand out of sunlight for 3 days. | + | == Serving == |
- | Strain mushrooms and serve it in a soup bowl or a small jar. ( reserve | + | |
+ | Strain mushrooms and serve them in a soup bowl or a small jar. Reserve | ||
+ | |||
+ | == Sourcing == | ||
- | After the fermentation period place the mushrooms in the refrigerator. To be consumed in a day or two. | + | Most ingredients came from the organic supermarket Bio Planet, except for the mushrooms |
- | Note – in summer the fermentation process goes faster due to the higher temperature. Your mushrooms might be ready faster. | + | |
==== Smoked fungus juice ==== | ==== Smoked fungus juice ==== | ||
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There is no waste in the Collapse kitchen. The fermentation liquid used for the mushrooms in the dish above is spiced, smoked and recycled into a sour tonic. | There is no waste in the Collapse kitchen. The fermentation liquid used for the mushrooms in the dish above is spiced, smoked and recycled into a sour tonic. | ||
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | == Ingredients == | ||
- | Ingredients | + | * 1 onion |
- | Onion | + | * 1 garlic |
- | Garlic | + | * 2 celery stalks |
- | celery stalks | + | |
- | 2 carrots | + | |
- | 3 tomatoes | + | * 1 handful of thyme |
- | tijm | + | * liquid |
- | Liquid | + | * a dash of oil |
- | dash of oil | + | * honey (to taste) |
- | Preparation | + | == Preparation |
- | Place all solid ingredients in an oiled pan. Sauté for a few min. | + | |
- | Add the champion juice.Add a bit water to cover all the veg. Put the lid on and let it simmer for about 30 min. | + | |
- | Strain and filter trough the coffee filter. | + | |
- | Taste. If the soup is to strong in taste add water a spoon of honey. | + | |
- | Serving | + | Place all solid ingredients into an oiled pan. Sauté for a few minutes. Add the mushroom juice. Add some water to cover all the vegetables. Cover with a lid on and let simmer for about 30 min. Strain and filter through a coffee filter. If the taste is too strong, add water and a spoonful of honey. |
- | Warm it up before serving. | + | |
- | Smoke the whole quantity of soup with the smoking gun and hickory wood. | + | |
- | Sourcing: The champions comes from Delhaize supermarket. the rest of the ingredients comes from the Biological supermarket Bio Planet | + | == Serving == |
+ | |||
+ | Warm slightly before serving. Pour into a glass jar or teapot. Smoke the whole quantity | ||
+ | |||
+ | == Sourcing == | ||
+ | All ingredients came from the organic supermarket Bio Planet. | ||
==== Spirulina capsules ==== | ==== Spirulina capsules ==== | ||
- | In the world of collapsed | + | In a world of food systems |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | |||
+ | == Ingredients == | ||
- | Ingredients | ||
* cold pressed spirulina pills | * cold pressed spirulina pills | ||
- | Serving: Pour the pills in an authentic-looking medicine jar. Serve with the smoked fungus juice. | + | == Serving |
- | Sourcing: [[http:// | + | Place the pills in an authentic-looking medicine jar. Serve with the smoked fungus juice. |
+ | |||
+ | == Sourcing | ||
+ | |||
+ | Spirulina came from the [[http:// | ||
==== Mock worms in seaweed salt ==== | ==== Mock worms in seaweed salt ==== | ||
- | Our plan for this dish was to serve insects or worms. However due to a large insectivore fair in Belgium on the same day, we were unable to procure | + | Our plan for this dish was to serve insects or worms. However due to a large insectivore fair in Belgium on the same day, we were unable to procure the “real thing”. Instead we served tiny anchovies that looked like maggots, had a texture of a cricket, but tasted fishy. We decided it was an interesting substitute to be served |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | == Ingredients == | ||
- | Ingredients | + | * 100 g salted dried baby anchovies |
- | 100gr of salted dried mini anchovies | + | |
- | 1 pack of seaweed salad | + | * dash of fish sauce |
- | Dash of fish sauce | + | * dash of olive oil |
- | Dash of olive oil | + | * black sesame |
- | Black Sesame | + | |
- | Preparation | + | == Preparation |
- | Soak anchovies for an hour to get the salt out. | + | |
- | Soak the seaweed salad for 10 min. | + | |
- | Sauté anchovies in the pan with oil for a few min. Add strained seaweed. | + | |
- | Add a few drops of fish sauce. | + | |
- | Serving | + | Soak anchovies |
- | Serve in the mussels shells. | + | |
- | Sprinkle with black sesame seeds. | + | |
- | Sourcing: All the ingredients come from an Asiatic supermarket KanYuen in Brussels | + | == Serving == |
+ | Serve in mussel shells and sprinkle with black sesame seeds. | ||
+ | == Sourcing == | ||
- | ===== Transform ===== | + | All the ingredients came from the Kam Yuen supermarket. |
- | Context: innovation, playfulness, | + | ---- |
+ | ===== Transform ===== | ||
- | {{>https:// | + | Context: innovation, playfulness, |
+ | {{> | ||
==== Fruit elixir ==== | ==== Fruit elixir ==== | ||
- | Delivered from the Transform | + | Delivered from the Transform |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | 7 big apples | + | |
- | 100gr of garden berry’s mix fresh or frozen ( such as elder berry, raspberry, red berry, blackberry, strawberry...) | + | |
- | Lime juice of one lime | + | |
- | Rose petals dried | + | |
- | 1 red chilly chopped. | + | |
- | 100gr sugar | + | |
- | Genever | + | |
+ | * 7 big apples | ||
+ | * 100 g mixed berries, fresh or frozen (e.g. elderberry, raspberry, red currant, blackberry, strawberry…) | ||
+ | * lime juice of one lime | ||
+ | * rose petals, dried | ||
+ | * 1 red chilli chopped | ||
+ | * 100 g sugar | ||
+ | * [[https:// | ||
- | Preparation | ||
- | Cook apples, berry' | ||
- | Strain it well. Put the juice back on the fire add sugar. Let it simmer for another 30 min until reduced by half and slightly thickens. When it cools down add a bit of genever. | ||
- | Serving | + | == Preparation == |
- | Serve in the pippets. | + | |
- | Sourcing: Apples are very cheep this year. we are getting it from an old lady in our village. She is to old to treat her trees with chemicals. So we take an advantage of it. The berry' | + | Boil apples, berries, lime juice, rose petals |
+ | == Serving == | ||
+ | Serve with laboratory [[http:// | ||
+ | == Sourcing == | ||
+ | |||
+ | Apples are very cheap this year in Belgium! We got them from an old lady in Galmaarden. She is too old to treat her trees with chemicals, and we were delighted to discover and eat her (non-certified) organic apples. The berries and rose petals were from Rasa Alksnyte' | ||
==== Mock oysters ==== | ==== Mock oysters ==== | ||
- | The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely | + | The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients | + | == Ingredients |
- | * 2 medium sized quinces | + | |
- | * 1l red port | + | * 2 medium-sized quinces |
+ | * 1 l red port | ||
* 1 orange (peel and juice) | * 1 orange (peel and juice) | ||
* 1 kaffir lime leaf | * 1 kaffir lime leaf | ||
* 1 lemon myrtle leaf | * 1 lemon myrtle leaf | ||
* 1 cinnamon leaf | * 1 cinnamon leaf | ||
- | * pinch of allspice | ||
* 1 tsp cloves | * 1 tsp cloves | ||
+ | * pinch of allspice | ||
- | Preparation: Cut the quince in small, bite-sized pieces. Peel the orange and juice it. Bring the port to the boil, add orange juice and peel, leaves and spices. Once on the boil add quince. Cover with a lid and boil until the quince is soft but firm. Use a slotted ladle to take the quince out of the liquid and set aside. Keep boiling the liquid on high flame until reduced to a thick syrup. Take off the fire, discard the leaves and cloves. If you want a completely smooth liquid, pass it through the sieve. Pour the syrup over the quince, cool and reserve in the fridge overnight. | + | == Preparation |
- | Serving: Spoon several | + | Cut the quince in small, bite-sized |
- | Sourcing: Quinces came from the Molenbeek market in Brussels, Belgium. Port from Delhaize. Orange from the Tanclub organic shop. Cinnamon leaf and allspice were a gift from a Veronique Linard and Hans de Man living in Jamaica. Cloves came from an organic farm in Tanzania. Kaffir lime and lemon Myrtle we brought back from the Adelaide Market in Australia. All ferally traded in our luggage on our way back from various work and family related travels. | + | == Serving == |
+ | |||
+ | Spoon several pieces of quince and syrup into oyster shells and serve with bamboo skewers. | ||
+ | |||
+ | == Sourcing | ||
+ | |||
+ | Quinces came from the Molenbeek market in Brussels, Belgium. Port from Delhaize | ||
==== Popping dates ==== | ==== Popping dates ==== | ||
- | Transform | + | The Transform |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
- | Ingredients: | + | == Ingredients |
- | * 500g Mazafati dates | + | * 500 g Mazafati dates |
- | * 1 small jar of thick (non liquid) tahini (sesame paste) | + | * 1 small jar of thick (non-liquid) tahini (sesame paste) |
- | * a few teaspoons of chocolate coated popping sugar | + | * a few teaspoons of chocolate-coated popping sugar |
- | Preparation: Pit the dates beforehand and keep cool. Just before serving fill each date with a small amount of tahini (using a big syringe or a small teaspoon). | + | == Preparation |
- | Serving: Sprinkle | + | Pit the dates beforehand |
+ | |||
+ | == Serving == | ||
+ | |||
+ | Spread | ||
+ | |||
+ | == Sourcing == | ||
- | Sourcing: | + | Dates came from a Pakistani shop in Molenbeek, Belgium. Tahini was bought in the Natural Corner organic shop and popping sugar from Mmmmh, both in Brussels, Belgium. |
==== Carrots and violets ==== | ==== Carrots and violets ==== | ||
- | Pairing | + | Inhabitants of the Transform scenario world might choose a pairing of flowers and root vegetables for their breakfast, |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | |||
+ | == Ingredients == | ||
- | Ingredients: | ||
* 5 purple carrots | * 5 purple carrots | ||
- | * a handful of candied violets (and a few more for serving) | + | * handful of candied violets (and a few more for serving) |
* urban honey (to taste) | * urban honey (to taste) | ||
* juice of 1/2 lemon | * juice of 1/2 lemon | ||
- | Preparation: Grate the carrots by hand or using an electric mixer. | + | == Preparation |
+ | |||
+ | Grate the carrots by hand or using an electric mixer. | ||
- | Serving: Pour a few spoonfulls | + | == Serving |
+ | |||
+ | Pour a few spoonfuls | ||
+ | |||
+ | == Sourcing == | ||
- | Sourcing: | + | Carrots and lemon came from Les Tanneurs organic market, violets from [[http:// |
- | | + | |
==== Sweet basil teas ==== | ==== Sweet basil teas ==== | ||
- | To end the menu we served some digestive | + | To end the menu we served some digestive iced herbal |
- | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
+ | |||
+ | == Ingredients == | ||
- | Ingredients: | ||
* 2 teaspoons of sweet basil seeds | * 2 teaspoons of sweet basil seeds | ||
* 1 handful of hibiscus flowers | * 1 handful of hibiscus flowers | ||
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* 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) | * 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) | ||
* sugar/ | * sugar/ | ||
- | * ~3l boiling water | + | * ~3 l boiling water |
- | Preparation: | + | == Preparation |
- | Basil seeds: | + | Basil seeds: |
- | Iced teas: Steep the flowers separately in boiling | + | Pour the basil seeds into a jar and fill with ample water (the water level should be at least 5 cm above the seeds). The seeds will expand over about 10 minutes. Make sure that they don’t form a gel, otherwise they’ll stick to each other -- add some more water in this case. The swollen seeds should |
- | Serving: In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower | + | Iced teas: |
- | Sourcing: Sweet basil seeds came from the Central Market | + | Steep the flowers separately |
+ | A note about the mallow tea: the flowers will colour the tea a beautiful blue when you just put them in, then turn purple and eventually yellow. If you want to serve a strikingly coloured drink, add a teaspoon of the flowers to the tea just before serving. | ||
+ | |||
+ | == Serving == | ||
+ | |||
+ | In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas. | ||
+ | |||
+ | == Sourcing == | ||
+ | Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard which she picked up while working with craft jewellers in Burkina Faso. Dried lavender came from a lavender farm in Istria, Croatia; roses and mallow came from Mmmmh in Brussels. |