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future_fabulators:future_fictions_recipes [2014-10-17 08:18] – [Vegetable jello] majafuture_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.  
 + 
 +{{  :future_fabulators:table-cloth.png?direct&400 |}} \\ 
 + 
  
 ===== Continue===== ===== Continue=====
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 Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, lively colours, re-localised tastes, importance of branding, enhanced foods… More about the [[food_scenarios_continue| Continue Scenario]]. Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, lively colours, re-localised tastes, importance of branding, enhanced foods… More about the [[food_scenarios_continue| Continue Scenario]].
  
-{{>https://secure.flickr.com/photos/foam/15272866367/in/set-72157648440738481/ ?maxwidth=600}}\\+{{>https://secure.flickr.com/photos/foam/15272866367/in/set-72157648440738481/ ?maxwidth=700}}\\
  
 ==== Golden fruit & veg ==== ==== Golden fruit & veg ====
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 Ingredients Ingredients
-500gr of spirelli pasta +  * 500gr of spirelli pasta 
-Piece of ginger grated +  * Piece of ginger, grated 
-3 cloves of garlic +  * 3 cloves of garlic 
-1 stalk of lemongrass, chopped +  * 1 stalk of lemongrass, chopped 
-100 gr of okra sliced +  * 100 gr of okra, sliced 
-3 carrots peeled and sliced +  * 3 carrots, peeled and sliced 
-1 large onion +  * 1 large onion 
-tamari sauce +  * Tamari sauce 
-Juice of 3 oranges +  * 3 oranges (juice and peel) 
-orange peels from 3 oranges +  * Coconut milk 
-Cocos milk +  * Olive oil for frying 
-Olive oil for frying +  * Salt and pepper (to taste) 
-salt &pepper +  * Fresh coriander leaves, chopped 
-Fresh coriander chopped +  * 3 food colourings (green, red, orange) 
-3 different food colourings ( green, red, orange) + 
-Preparation +== 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.+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. 
 Divide the sauce in 3 batches. Add to the coloured pasta. Stir well. 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.+== 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://www.bioplanet.be/|Bio Planet]].
  
  
 ==== "Green" tea ==== ==== "Green" tea ====
  
-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!) in globalised food markets.+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.
  
 {{>https://secure.flickr.com/photos/foam/15272853387/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272843967/in/set-72157648440738481 ?maxwidth=300}}\\ {{>https://secure.flickr.com/photos/foam/15272853387/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272843967/in/set-72157648440738481 ?maxwidth=300}}\\
  
-Ingredients +== Ingredients == 
-  * Lemon grass powder +  * Lemon grass powder ([[http://image.ec21.com/image/wensdaughter/simg_GC04298431_CA04298442/Lemongrass_Powder_Herbal_Tea.jpg|image]]) 
-  * Stevia+  * [[https://en.wikipedia.org/wiki/Stevia|Stevia]]
   * Lime juice   * Lime juice
-Preparation +  *  
-Pour hot water over the lemongrass powder.  +== Preparation ==
-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.+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 ==
  
-Sourcing: Lemong grass powder from the central market at Siem Reap, Cambodia.+Transparent plastic shot-glasses. 
 + 
 + 
 +== Sourcing == 
 + 
 +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 sceptics that healthy food (contrary to popular belief) can taste delicious.+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 flavoured to convince even the biggest skeptics that healthy food (contrary to popular belief) can taste delicious.
  
 {{>https://secure.flickr.com/photos/foam/15436316106/in/set-72157648440738481 ?maxwidth=500}}\\ {{>https://secure.flickr.com/photos/foam/15436316106/in/set-72157648440738481 ?maxwidth=500}}\\
  
  
-Ingredients+== Ingredients ==
  
-500gr potatoes pealed and cut in small squares ( don't forget to keep the peels for the crisps) +  * 500g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!) 
-bunch of flat leaf parsley +  * 1 bunch of flat leaf parsley, finely chopped 
-50gr butter +  * 50g butter 
-50gr of hervé type of cheese +  * 50g of hervé cheese 
-half a cup milk +  * half a cup milk 
-nutmeg powder +  * nutmeg powder 
-salt&pepper +  * Salt & pepper to taste 
-Green herbs +  * Green (wild) herbs 
-Witlof(Chicory) leaves for serving+  * Witlof(Chicory) leaves 
 +  * 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,nutmeg. Mix everything well with pure maker.Season with salt and pepper if necessary.+ 
 +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 +== Serving ==
-Serve a spoon of pure in the chicory leave decorated with green herbs. +
  
-Sourcing All the ingredients come from the Biological supermarket Bio Planet+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're cosily protected by our well-insulated windows. Even if its colour suggests warmth, according to the traditions of Ayurveda pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity. +The inhabitants of the Discipline Scenario eat strictly seasonally 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 at home in front of a fire (or even better surrounded by heat produced by some renewable type of energy), listening to the rain and wind ranging outside, while we're comfortably protected by our well-insulated windows. Even if the colour of pumpkin suggests warmth, according to the traditions of [[https://en.wikipedia.org/wiki/Ayurveda|Ayurveda]] pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity. 
  
 {{>https://secure.flickr.com/photos/foam/15459435835/in/set-72157648440738481 ?maxwidth=500}}\\ {{>https://secure.flickr.com/photos/foam/15459435835/in/set-72157648440738481 ?maxwidth=500}}\\
  
 +== 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 powder 
-  * 1/2 tsp spicy smoked paprika +  * 1/2 tsp spicy smoked paprika powder 
-  * 2 tsp sweet paprika +  * 2 tsp sweet paprika powder 
-  * 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 
  
-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. 
  
-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.+== 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), 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.
 +
 +== 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 from the market in Molenbeek, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the market in Barcelona, Spain. Oregano (Majcina Dusica) picked by Maja Kuzmanovic in Pula, Croatia. Thyme from Maja's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]].+Pumpkin and sweet potato came from the Molenbeek market in Brussels, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the Mercado de La Boqueria in Barcelona, Spain. Oregano (majcina dusica) picked in Pula, Croatia. Thyme from Maja Kuzmanovic's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]].
  
 ==== Spoonful of fertility ==== ==== Spoonful of fertility ====
  • future_fabulators/future_fictions_recipes.txt
  • Last modified: 2018-07-16 09:00
  • by nik