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| future_fabulators:future_fictions_recipes [2014-10-15 19:05] – [Carrots and violets] maja | future_fabulators:future_fictions_recipes [2014-10-17 07:42] – [Golden dip] maja | ||
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| {{> | {{> | ||
| - | ==== 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) | ||
| Line 38: | Line 38: | ||
| * [[https:// | * [[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 ==== | ||
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| Ingredients | Ingredients | ||
| - | One clove of fresh yellow corn ( remove the grains with the sharp knife) | + | * One clove of fresh yellow corn ( remove the grains with the sharp knife) |
| - | 100gr of fresh ( or frozen) green peas | + | |
| - | 1 red paprika (chopped in small pieces) | + | |
| - | 100gr okra (ladies fingers) sliced | + | |
| - | small piece of ginger grated | + | |
| - | 1 clove of garlic crushed | + | |
| - | 1 package of agar-agar powder | + | |
| - | tamari sauce | + | |
| - | fresh coriander | + | |
| - | oil for frying | + | |
| - | pieces of toast. | + | |
| - | Chilli sauce | + | |
| 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. | 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 suppermarket | Sourcing Delhaize suppermarket | ||
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| ==== Sweet basil teas ==== | ==== Sweet basil teas ==== | ||
| + | |||
| + | 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 | ||
| + | |||
| + | Preparation: | ||
| + | |||
| + | 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 ' | ||
| + | |||
| + | 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. | ||
| + | |||
| + | 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 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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