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| future_fabulators:future_fictions_recipes [2014-10-14 18:20] – [Smoked fungus juice] maja | future_fabulators:future_fictions_recipes [2014-10-17 09:43] – [Pumpkin velouté] maja | ||
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| ====== Future Fictions Recipes ====== | ====== Future Fictions Recipes ====== | ||
| - | [[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[future fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. Based on four archetypal [[food_scenarios]] | + | [[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[Future Fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. The menu is ased on four archetypal [[food_scenarios]]. We designed the scenarios in the spring of 2014 originally for the [[Food Futures]] dinner for the Edinburgh science festival, that we co-hosted with Amanda McDonald Crowley. For Future Fictions we adapted the menu from a tasting dinner to finger-food for a reception, as well as adapted the dishes to a different region and season. |
| + | |||
| + | {{ : | ||
| + | |||
| ===== Continue===== | ===== Continue===== | ||
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| Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, | Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, | ||
| - | {{> | + | {{> |
| - | ==== Golden | + | ==== Golden |
| - | Golden banana | + | Banana |
| - | Based on the [[http:// | + | Inspired by the [[http:// |
| {{> | {{> | ||
| - | Ingredients | + | == Ingredients |
| For the dip: | For the dip: | ||
| - | * 2 Cavendish (most common) bananas (not too ripe nor sweet) | + | * 2 Cavendish (i.e. most common) bananas (not too ripe nor sweet) |
| * 1 Red banana ([[http:// | * 1 Red banana ([[http:// | ||
| * 2 Apple (Latundan) bananas ([[http:// | * 2 Apple (Latundan) bananas ([[http:// | ||
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| * 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 | ||
| - | * a range of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc) | + | * an assortment |
| * 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: | ||
| - | * [[https:// | + | * Banana leaf cups ([[https:// |
| * Edible gold powder | * Edible gold powder | ||
| - | * parsley | + | * Parsley |
| - | Banana and parsley raita: put all ingredients in a strong | + | == 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 | ||
| - | Vegetable crisps: due to time constraints we have opted for buying vegetable crisps from an organic store. However, they can be made at home using a mandoline and a dehydrator: | + | Vegetable crisps: due to time constraints we have opted for buying vegetable crisps from an organic store. However, they can be made at home using a [[http:// |
| - | Crunchy herbs: select big healthy leaves from a few of your favourite herbs, clean and dry them. Place the oil into a small fry pan or deep-fryer and heat up to ~150C. Use a slotted spoon to lower the leaves into the oil and fry them for 5-10 seconds (check that their colour is even). Drain on a plate covered with a paper towel. | + | Crunchy herbs: select big healthy leaves from a few of your favourite herbs, clean and dry them. Place the oil into a small fry pan or deep-fryer and heat up to ~150C. Use a slotted spoon to lower the leaves into the oil and fry them for 5-10 seconds (check that their colour is even). Drain on a plate covered with a paper towel. Pack in an airtight container and keep in a dry place until serving. |
| - | Serving: Pour the dip in a few banana leaf cups, sprinkle | + | == 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.. | ||
| - | Sourcing: Bananas, crisps and Orac mix from [[http:// | + | == Sourcing |
| + | Bananas, crisps and Orac mix from [[http:// | ||
| ==== Limburg sushi ==== | ==== Limburg sushi ==== | ||
| - | In the Continue scenario | + | In the Continue scenario |
| {{> | {{> | ||
| - | Ingredients | + | == Ingredients |
| * Nori sheets ([[https:// | * Nori sheets ([[https:// | ||
| - | * Dulse flakes ([[http:// | + | * Dulse flakes ([[http:// |
| Potato Puree | Potato Puree | ||
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| * 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 the 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, |
| {{> | {{> | ||
| - | Ingredients | + | == Ingredients |
| + | * One clove of fresh yellow corn (remove the kernels with a sharp knife) | ||
| + | * 100gr of fresh (or frozen) green peas | ||
| + | * 1 sweet red pepper (chopped in small pieces) | ||
| + | * 100gr okra (lady fingers), sliced | ||
| + | * Small piece of ginger, grated | ||
| + | * 1 clove of garlic, crushed | ||
| + | * 1 package of agar-agar powder | ||
| + | * A splash of Tamari sauce (to taste) | ||
| + | * Fresh coriander leaves (to taste) | ||
| + | * Frying oil (sunflower, grapeseed or coconut) | ||
| + | * 1 packet of mini [[https:// | ||
| + | * Hot chilli sauce (to taste) | ||
| - | Preparation | + | == Preparation |
| + | In the pan heat up a small amount of oil. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few min. At the end add a spoonful of Tamari sauce. In another dish melt agar-agar powder in a bit of water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring it 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 chilly sauce. Decorate with fresh coriander. | ||
| + | == Sourcing == | ||
| - | Sourcing | + | Delhaize supermarket |
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| 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 | ||
| + | * 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 == | ||
| - | Preparation | + | Cook pasta in 3 pots, follow the instructions on the packet. Add different food colouring to each batch. Set aside. |
| + | In the pan heat up the oil. Sauté ginger, garlic, onion and lemongrass until brown. Add okra, carrots, orange juice and tamari sauce. After a few min add coconut milk. Season with salt and pepper to taste. | ||
| - | Sourcing | + | Divide the sauce in 3 batches. Add to the coloured pasta. Stir well. |
| + | |||
| + | |||
| + | == Serving == | ||
| + | |||
| + | Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel. | ||
| + | |||
| + | |||
| + | == Sourcing | ||
| + | |||
| + | Food colouring came from the Kam Yuen supermarket in Brussels. The other ingredients came from the organic supermarket [[http:// | ||
| ==== " | ==== " | ||
| - | 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 green-washing (pun intended!) | + | 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 |
| {{> | {{> | ||
| - | Ingredients | + | == Ingredients |
| - | * Lemon grass powder | + | * Lemon grass powder |
| - | * Stevia | + | * [[https:// |
| - | * Lemon juice | + | * Lime juice |
| - | * ... | + | * |
| + | == Preparation == | ||
| - | 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. | ||
| - | Serving: Transparent plastic shot-glasses. | ||
| + | == Sourcing == | ||
| - | Sourcing: Lemong | + | Lemon grass powder from the central market at Siem Reap, Cambodia. Stevie and lime juice came from the Bioplanet supermarket. |
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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 |
| {{> | {{> | ||
| - | Ingredients | + | == Ingredients |
| - | Preparation | + | * 500g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!) |
| + | * 1 bunch of flat leaf parsley, finely chopped | ||
| + | * 50g butter | ||
| + | * 50g of hervé cheese | ||
| + | * half a cup milk | ||
| + | * nutmeg powder | ||
| + | * Salt & pepper to taste | ||
| + | * Green (wild) herbs | ||
| + | * Witlof(Chicory) leaves | ||
| + | * Mixed sprouts | ||
| - | Serving | + | == Preparation == |
| - | Sourcing | + | 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 purée using a potato masher.Season with salt and pepper. |
| + | |||
| + | |||
| + | == 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 |
| {{> | {{> | ||
| + | == Ingredients == | ||
| * 1 medium sized pumpkin or butternut squash | * 1 medium sized pumpkin or butternut squash | ||
| * 1 large sweet potato | * 1 large sweet potato | ||
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| * 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, fruity extra virgin olive oil | ||
| + | |||
| + | |||
| + | == Preparation == | ||
| + | |||
| + | Cut the pumpkin and sweet potato in small cubes. Crush garlic and fry it on low heat in coconut oil until it becomes soft and translucent. Add the paprika powders 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 it to cover the vegetables. Add stock(cube), | ||
| + | |||
| + | == Serving == | ||
| - | Soup: Cut the pumpkin and sweet potato | + | Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika |
| - | Serving: 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 == | ||
| - | Sourcing: | + | Pumpkin and sweet potato |
| ==== Spoonful of fertility ==== | ==== Spoonful of fertility ==== | ||
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| Ingredients: | Ingredients: | ||
| + | 250gr of 5 grain mix | ||
| + | handful dried apricots chopped in small pieces | ||
| + | 1 clove f garlic | ||
| + | 1 small onion | ||
| + | 250gr Chantarelles | ||
| + | 100gr sour cream | ||
| + | Harissa to serve | ||
| + | Butter for frying | ||
| + | Alfalfa shoots for decoration | ||
| 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: | Serving: | ||
| + | Serve in small one bite spoons topped up with a drop of sour cream and harrissa. | ||
| + | Decorate with a few treads of alfalfa shoots. | ||
| - | Sourcing: | + | Sourcing:All the ingredients comes from the Biological supermarket Bio Planet |
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| {{> | {{> | ||
| + | |||
| + | |||
| + | Preparation | ||
| + | Cook 5 row beetroot, celeriac, 3 apples and 3 garlic in the salt crust one day before. | ||
| + | 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 the temperature to 160°C and cook for another 35–45 minutes, depending on the size. Leave to cool down, then store in the fridge overnight. | ||
| + | |||
| + | You will need 1 whole grain bread loaf sliced | ||
| + | |||
| + | 1 layer | ||
| + | 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. | ||
| + | |||
| + | |||
| + | 2 layer | ||
| + | Beetroot paste | ||
| + | 5 beetroot baked in the salt crust | ||
| + | 150ml sour cream | ||
| + | pine tree nuts | ||
| + | pepper | ||
| + | |||
| + | Place all the ingredients in the mixer. Mix until smooth paste. | ||
| + | |||
| + | 3 layer | ||
| + | Hummus | ||
| + | |||
| + | 250gr chickpeas soaked over night | ||
| + | 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. | ||
| + | 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, one layer celeriac paste. | ||
| + | Cut off the crust. Place the sandwiches in the refrigerator for at least 1 hour. Cut in the wished size squares. | ||
| + | Serve on the skewers pricked in the plant. | ||
| + | |||
| + | Sourcing: | ||
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| * paper kitchen towel | * paper kitchen towel | ||
| * truffle oil | * truffle oil | ||
| - | * seaweed sprinkles | + | * sea salt |
| 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. | 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. | ||
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| - | Sourcing: | + | Sourcing: |
| ==== Fermented button mushrooms ==== | ==== Fermented button mushrooms ==== | ||
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| One of the main reasons behind the collapse of food industry in this scenario is antibiotic resistance. The big pharma doesn' | One of the main reasons behind the collapse of food industry in this scenario is antibiotic resistance. The big pharma doesn' | ||
| + | {{> | ||
| + | |||
| + | Preparation | ||
| + | You will need | ||
| + | glass jar with the lid | ||
| + | |||
| + | 500 gr large champions cut in quarters | ||
| + | 5 cloves garlic cut in half | ||
| + | 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 | ||
| + | |||
| + | Brush champions from any sand or earth residues, | ||
| + | Melt salt in the water | ||
| + | Place all the ingredients in the clean jar. | ||
| + | Make sure the mushrooms are covered by the salty liquid. | ||
| + | Close the jar and leave it stand out of sunlight for 3 days. | ||
| + | Strain mushrooms and serve it in a soup bowl or a small jar. ( reserve the juice for making soup) | ||
| + | After the fermentation period place the mushrooms in the refrigerator. To be consumed in a day or two. | ||
| + | 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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| Ingredients | Ingredients | ||
| + | Onion | ||
| + | Garlic | ||
| + | celery stalks | ||
| + | 2 carrots | ||
| + | 3 tomatoes | ||
| + | tijm | ||
| + | Liquid from fermented champions | ||
| + | dash of oil | ||
| 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 | Serving | ||
| + | Warm it up before serving. | ||
| + | Smoke the whole quantity of soup with the smoking gun and hickory wood. | ||
| - | Sourcing | + | Sourcing: The champions comes from Delhaize supermarket. the rest of the ingredients comes from the Biological supermarket Bio Planet |
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| In the world of collapsed food systems dietary supplements are a big industry. As an example of an already booming industry in both natural and artificial [[https:// | In the world of collapsed food systems dietary supplements are a big industry. As an example of an already booming industry in both natural and artificial [[https:// | ||
| - | {[> | + | {{> |
| Ingredients | Ingredients | ||
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| Ingredients | Ingredients | ||
| + | 100gr of salted dried mini anchovies | ||
| + | 1 pack of seaweed salad | ||
| + | Dash of fish sauce | ||
| + | Dash of olive oil | ||
| + | Black Sesame seeds for decoration | ||
| 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 | Serving | ||
| + | Serve in the mussels shells. | ||
| + | Sprinkle with black sesame seeds. | ||
| - | Sourcing | + | Sourcing: All the ingredients come from an Asiatic supermarket KanYuen in Brussels |
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| 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 | ||
| Preparation | 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 | Serving | ||
| + | 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' | |
| - | Sourcing | + | |
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| ==== Popping dates ==== | ==== Popping dates ==== | ||
| - | Transform Scenario has a closed loop industrial production, and there is virtually no pollution. CO2 is captured and transformed into other useful products, such as for example [[http:// | + | Transform Scenario has a closed loop industrial production, and there is virtually no pollution. CO2 is captured and transformed into other useful products, such as for example [[http:// |
| {{> | {{> | ||
| + | Ingredients: | ||
| + | * 500g Mazafati dates | ||
| + | * 1 small jar of thick (non liquid) tahini (sesame paste) | ||
| + | * a few teaspoons of chocolate coated popping sugar | ||
| + | |||
| + | Preparation: | ||
| + | |||
| + | Serving: Sprinkle the stuffed dates with popping sugar and serve on a large lightly coloured serving plate. | ||
| + | |||
| + | Sourcing: Dates came from a Pakistani shop in Molenbeek, Belgium. Tahini was bought in the Natural Corner organic shop, popping sugar from Mmmmh, both in Brussels, Belgium. | ||
| ==== Carrots and violets ==== | ==== Carrots and violets ==== | ||
| + | |||
| + | Pairing flowers and root-vegetables seems like a food-forest pairing that Transform inhabitants might choose for their breakfast, light dessert or a snack freshly picked from one of the many urban productive gardens. Furthermore the molecular pairing of carrots and violets would definitely be known to their food design-science labs. We also paired the ingredients by colour, as design and aesthetics seem to be an important consideration in this scenario. Deep orange and purple are quite a stimulating combination… | ||
| + | |||
| + | {{> | ||
| + | |||
| + | Ingredients: | ||
| + | * 5 purple carrots | ||
| + | * a handful of candied violets (and a few more for serving) | ||
| + | * urban honey (to taste) | ||
| + | * juice of 1/2 lemon | ||
| + | |||
| + | Preparation: | ||
| + | |||
| + | Serving: Pour a few spoonfulls of the mixture into small bowls (we used black Japanese lacquered wooden bowls). Decorate with a few whole candied violets. Serve with a range of small silver teaspoons. | ||
| + | |||
| + | Sourcing: Carrots and lemon came from Les Tanneurs organic market, violets from AM Sweet, urban honey from FoAM member and bee-keeper Christina Stadlbauer, the bowls from a closed down Japanese restaurant in Amsterdam and the tea-spoons from the flea market in Brussels. | ||
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| ==== Sweet basil teas ==== | ==== Sweet basil teas ==== | ||
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| + | To end the menu we served some digestive herbal iced teas. All of the teas had health benefits, but were also pleasing to the eye, albeit unnerving for some of our guests who have not seen steeped basil seeds before. They resemble tiny eyes of tadpoles, and their texture is quite slippery. Most people were keen to try them anyway. We paired the basil seeds with a hibiscus, lavender & rose and mallow teas. Hibiscus to ward off the flu season, lavender and rose as a calming and headache reducing elixir and mallow for cleansing our breathing apparatus. Talking about ethnobotanical inspirations behind this drink allowed us to talk a bit about the human-plant interaction that has deep consequences in the Transform scenario. We hope our visitors left slightly transformed themselves… | ||
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| + | Ingredients: | ||
| + | * 2 teaspoons of sweet basil seeds | ||
| + | * 1 handful of hibiscus flowers | ||
| + | * 2 tsp dried lavender | ||
| + | * 2 tsp dried roses | ||
| + | * 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) | ||
| + | * sugar/ | ||
| + | * ~3l boiling water | ||
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| + | Preparation: | ||
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| + | Basil seeds: Pour the basil seeds in a jar and cover them with ample water (the water should cover at least 5cm 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 still be ' | ||
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| + | Iced teas: Steep the flowers separately in boiling water. For the quantities above we used between 500ml and 1l of water - it depends how strong you like the tea. Add a sweetener if you like, to your taste, while the water is still warm. Cool down, then chill in the fridge overnight. 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. | ||
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| + | Serving: In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas. | ||
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| + | Sourcing: Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard that she picked up while working with crafter-jewellers in Burkina Faso. Dried lavender came from a lavender farm in Istria, Croatia, roses and mallow came from Mmmmh in Brussels. | ||
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