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future_fabulators:future_fictions_recipes [2014-10-17 09:29] – [Wholesome bite] majafuture_fabulators:future_fictions_recipes [2014-10-20 19:42] – nik
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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. 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_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 based 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 |}} \\+
  
 +{{:future_fabulators:table-cloth.png?direct&400}} \\
  
  
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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=700}}\\+{{>http://www.flickr.com/photos/foam/15272866367/in/set-72157648440738481/ ?maxwidth=700}}\\
  
 ==== Golden fruit & veg ==== ==== Golden fruit & veg ====
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 Inspired by the [[http://www.foodpairing.com/en/home|flavour pairing]] principle, where ingredients are combined based on their common volatile molecules, we combined banana and parsley in a sweet, sour and savoury dip. The dip is served with an assortment of vegetable crisps chosen for their tastes, shapes and colours. As an example of the food eaten in the Continue scenario, pointing to the inhabitants' never-ending yearning for novelty and intensification of taste. The dip is sprinkled with edible gold powder, adding to its subdued extravagance.  Inspired by the [[http://www.foodpairing.com/en/home|flavour pairing]] principle, where ingredients are combined based on their common volatile molecules, we combined banana and parsley in a sweet, sour and savoury dip. The dip is served with an assortment of vegetable crisps chosen for their tastes, shapes and colours. As an example of the food eaten in the Continue scenario, pointing to the inhabitants' never-ending yearning for novelty and intensification of taste. The dip is sprinkled with edible gold powder, adding to its subdued extravagance. 
  
-{{>https://secure.flickr.com/photos/foam/15272857887/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272715950/in/set-72157648440738481 ?maxwidth=300}}\\+{{>http://www.flickr.com/photos/foam/15272857887/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15272715950/in/set-72157648440738481 ?maxwidth=300}}\\
  
 == Ingredients == == Ingredients ==
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 In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using ingredients suited to the palate of the locals. For Limburg, where the Future Fictions exhibition is held, we chose potatoes and asparagus. Asparagus is a vegetable endemic to the region, but it is out of season in October so the asparagus we used was actually imported from Peru, which perfectly suited the scenario.  In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using ingredients suited to the palate of the locals. For Limburg, where the Future Fictions exhibition is held, we chose potatoes and asparagus. Asparagus is a vegetable endemic to the region, but it is out of season in October so the asparagus we used was actually imported from Peru, which perfectly suited the scenario. 
  
-{{>https://secure.flickr.com/photos/foam/15459090742/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272813178/in/set-72157648440738481 ?maxwidth=300}}\\+{{>http://www.flickr.com/photos/foam/15459090742/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15272813178/in/set-72157648440738481 ?maxwidth=300}}\\
  
 == Ingredients == == Ingredients ==
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 Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include on a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "Tex-mex" cuisine. Adding the suspiciously manufactured texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss. Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include on a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "Tex-mex" cuisine. Adding the suspiciously manufactured texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
  
-{{>https://secure.flickr.com/photos/foam/15459430745/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272801188/in/set-72157648440738481 ?maxwidth=300}}\\+{{>http://www.flickr.com/photos/foam/15459430745/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15272801188/in/set-72157648440738481 ?maxwidth=300}}\\
  
 == Ingredients == == Ingredients ==
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 (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's birthday party. We combined it with fruits and vegetables, making the salads comfortingly sweet and sour, to soften the first shock of eating neon-coloured foods. (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's birthday party. We combined it with fruits and vegetables, making the salads comfortingly sweet and sour, to soften the first shock of eating neon-coloured foods.
  
-{{>https://secure.flickr.com/photos/foam/15459440365/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15456302531/in/set-72157648440738481 ?maxwidth=300}}\\+{{>http://www.flickr.com/photos/foam/15459440365/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15456302531/in/set-72157648440738481 ?maxwidth=300}}\\
  
 Ingredients Ingredients
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 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. 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}}\\+{{>http://www.flickr.com/photos/foam/15272853387/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15272843967/in/set-72157648440738481 ?maxwidth=300}}\\
  
 == Ingredients == == Ingredients ==
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 Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, short supply chains, C2C, wild foods... Read more about the [[food_scenarios_discipline|Discipline scenario]] Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, short supply chains, C2C, wild foods... Read more about the [[food_scenarios_discipline|Discipline scenario]]
  
-{{>https://secure.flickr.com/photos/foam/15272834657/in/set-72157648440738481}}\\+{{>http://www.flickr.com/photos/foam/15272834657/in/set-72157648440738481}}\\
  
  
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 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. 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}}\\+{{>http://www.flickr.com/photos/foam/15436316106/in/set-72157648440738481 ?maxwidth=500}}\\
  
  
 == Ingredients == == Ingredients ==
  
-  * 500g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!)+  * 500g potatoes peeled and cut in small squares (keep the peel for the crisps in the 'Collapse' scenario)
   * 1 bunch of flat leaf parsley, finely chopped   * 1 bunch of flat leaf parsley, finely chopped
   * 50g butter   * 50g butter
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-==== Pumpkin velouté ====+==== Autumn 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}}\\+{{>http://www.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.
  
-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]].+== 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 == 
 + 
 +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 ====
  
-Mixed grains and seeds with chantarelles and harissa+Mixed grains and seeds with chanterelles and harissa
  
-Grains are traditionally served on weddings as fertility blessings, in many regions of Europe. In Discipline Scenario, traditions and rituals are rediscovered and celebrated. Forgotten ingredients including grains and seeds such as spelt, barley, buckwheat, linseed and hemp are served in family meals again. Another forgotten tradition: foraging has been re-introduced, albeit in a appropriately disciplined way. In this dish we combine the grains and forest mushrooms, spiced up with a hearty harissa.+In many regions of Europe grains are traditionally served on weddings as a fertility blessing. In the Discipline Scenario, customs and rituals celebrating human relationship with the Earth are rediscovered and celebrated. Forgotten ingredients including ancient grains and seeds such as spelt, barley, buckwheat, linseed and hemp are served in family meals again. Another forgotten tradition that has been resurrected in this scenario is foraging, in a appropriately disciplined and responsible manner. In this dish we combine the grains and forest mushrooms, spiced up with a hearty harissa.
  
  
-{{>https://secure.flickr.com/photos/foam/15436330646/in/set-72157648440738481 ?maxwidth=600}}+{{>http://www.flickr.com/photos/foam/15436330646/in/set-72157648440738481 ?maxwidth=600}}\\
  
-Ingredients: +== Ingredients ==
-250gr of 5 grain mix +
-handful dried apricots chopped in small pieces +
-1 clove f garlic +
-1 small onion +
-250gr Chantarelles  mushrooms chopped +
-100gr sour cream +
-Harissa to serve +
-Butter for frying +
-Alfalfa shoots for decoration+
  
-Preparation: +  * 250gr of 5 grain mix (e.g wheat, barley, buckwheat, spelt, rice - or any other mixture) 
-Cook grain according the instructions on the package. +  * A handful dried apricots chopped in small pieces 
-In the pan melt butter. Sauté garlic and onion until golden. Add apricots and mushrooms and cooked grain. Season with salt and butter.+  * 1 clove f garlic, crushed 
 +  * 1 small onion, chopped 
 +  * 250gr [[https://en.wikipedia.org/wiki/Chanterelle|Chanterelles]] (Cantharellus cibarius), chopped 
 +  * Salt and pepper to taste 
 +  * 100gr sour cream 
 +  * Harissa 
 +  * Butter for frying 
 +  * Alfalfa shoots 
  
-Serving: +== Preparation == 
-Serve in small one bite spoons topped up with a drop of sour cream and harrissa.  +Cook grain according the instructions on the package. Melt the butter in a pan on low heat. Sauté garlic and onion until soft and golden. Add apricots, mushrooms and cooked grain. Season with salt and pepper.
-Decorate with a few treads of alfalfa shoots.+
  
-Sourcing:All the ingredients comes from the Biological supermarket Bio Planet+== Serving == 
 +Serve in porcelain spoons, topped up with a drop of sour cream and harrissa. Decorate with a few treads of alfalfa shoots.
  
 +== Sourcing ==
  
-==== Layered wholegrain hummus and beetroot sandwiches ====+Most ingredients came from the organic supermarket Bio Planet. Harissa and mushrooms came from [[http://champigros.com/|Champigros]].
  
-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) and the other with root vegetables (beetroot), both hearty fare that we could imagine a Discipline mother would pack for her children's lunch... 
  
-{{>https://secure.flickr.com/photos/foam/15272640529/in/set-72157648440738481 ?maxwidth=600}}\\+==== Whole Earth Sandwiches ====
  
 +Layered wholegrain hummus and beetroot sandwiches
  
-Preparation +A rich, dark wholegrain bread could be seen as a symbol of wholesome north European food traditions. As such it couldn't be omitted from the Discipline scenario. The revival of sharing sour-dough cultures, bread baking and yoghurt making is celebrated in this seemingly simple, but actually quite elaborate dish. We combined the bread with three vegetarian pastes, one with legumes (chickpeas) and the other two with root vegetables (beetroot and celeriac). The resulting sandwich is a hearty fare that we imagined a Discipline mother would pack for her children's lunch...
-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+{{>http://www.flickr.com/photos/foam/15272640529/in/set-72157648440738481 ?maxwidth=600}}\\
  
-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 whole-grain 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 the salt crust all the peal and seeds removed
 +  * Dash of cream
 +  * A handful of hemp seeds 
  
-2 layer 
 Beetroot paste Beetroot paste
-5 beetroot baked in the salt crust +  * 5 beetroots baked in salt crust 
-150ml sour cream +  * 150ml sour cream 
-pine tree nuts  +  * A handful of pine nuts  
-pepper+  * Pepper
  
-Place all the ingredients in the mixer. Mix until smooth paste.+Salt crust 
 +  * 700g flour 
 +  * 700g salt  
 +  * ~ 350ml water
  
-3 layer 
 Hummus Hummus
  
-250gr chickpeas soaked over night +  * 250gr chickpeas soaked over night 
-2 coves of garlic +  * 2 coves of garlic 
-1 small onion +  * 1 small onion 
-150gr of soft and creamy goats cheese +  * 150gr of soft and creamy goats cheese 
-Spoon of butter +  * 1 Tsp of butter 
-cumin powder +  * 1 tsp cumin powder 
-Teaspoon of honey +  * 1 tsp of honey 
-bunch of fresh coriander+  * 1 bunch fresh coriander leaves
  
-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. +== Preparation == 
-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.+Beetroot and celeriac pastes: 
 + 
 +Bake beetroot, celeriac, apples and garlic cloves in the salt crust one day before. Preheat the oven to 220°C. Knead the salt, flour and water into a firm dough and roll it out. Pack the celeriac (unpeeled, beetroot, apples and garlic in the dough. 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.  
 + 
 +The next day break the salt crust and peel the celeriac, beetroot, garlic and apples. Make two different pastes combining the ingredients (see above) in the electric mixer and mix until they become smooth and spreadable. 
 + 
 + 
 +Hummus: 
 + 
 +Blend all ingredients except butter in the mixer until the smooth paste. Add a bit of water if the paste is too thick. Place the paste in a buttered ovenproof dish. Pour a remaining butter on top. Bake the mixture for about 20-30 min 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 in small bite-sized squares. Serve on skewers and "plant" them in a small pot-plant or [[https://en.wikipedia.org/wiki/Kokedama|Kokedama]]. 
 + 
 +== Sourcing == 
  
-Sourcing:All the ingredients comes from the Biological supermarket Bio Planet+All ingredients came from the organic supermarket Bio Planet.
  
  
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 Context: waste as food, fermentation, hunting and gathering, anti-biotic resistance, starvation/decadence, mock meat, insects, nose-to-tail diets... Read more about the [[food_scenarios_collapse|Collapse scenario]] Context: waste as food, fermentation, hunting and gathering, anti-biotic resistance, starvation/decadence, mock meat, insects, nose-to-tail diets... Read more about the [[food_scenarios_collapse|Collapse scenario]]
  
-{{>https://secure.flickr.com/photos/foam/15272808168/in/set-72157648440738481}}\\+{{>http://www.flickr.com/photos/foam/15272808168/in/set-72157648440738481}}\\
  
-==== Potato-peel chips with truffle oil ====+==== Potato-peel chips ====
  
-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 the rare black truffle oil and a sprinkling of seaweed. +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/photos/foam/15459398805/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15459398805/in/set-72157648440738481 ?maxwidth=600}}\\
  
-Ingredients+== Ingredients ==
   * White potatoes   * White potatoes
-  * salt +  * Salt 
-  * sunflower oil for frying +  * Sunflower oil for frying 
-  * paper kitchen towel +  * Paper kitchen towel 
-  * truffle oil +  * Truffle oil 
-  * sea salt+  * Sea salt 
 +  * Mixed seaweed flakes 
 + 
 +== Preparation ==
  
 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.
  
-Serving: wrap the crisps in newspapers and tie with butcher's twine.+== Serving ==
  
 +Wrap the chips in newspapers and tie with butcher's twine.
  
-Sourcing: potatoes comes from the Biological supermarket Bio Planet 
  
-==== Fermented button mushrooms ====+== Sourcing ==
  
-One of the main reasons behind the collapse of food industry in this scenario is antibiotic resistance. The big pharma doesn't provide us with weapons to fight bacteria, and instead the old tradition of (wild) fermentation is thriving again, lead by bio-hackers and militant fermenters. As farming above ground isn't an option any longer, people are cultivating mushrooms in squatted bunkers and fermenting them in post-apocalyptic fermentation vats. This dish is an example of how people in this scenario plan to keep the "good" bacteria growing to keep the "bad" ones at bay. We served simple button mushrooms that are easy to cultivate and fermented them for a few days is some good Belgian beer.+Most ingredients came from the organic supermarket Bio Planet. Truffle oil from [[http://zigantetartufi.com/i|Zigante]].
  
-{{>https://secure.flickr.com/photos/foam/15459397405/in/set-72157648440738481 ?maxwidth=600}}\\ 
  
-Preparation +==== Fermented mushrooms ====
-You will need  +
-glass jar with the lid+
  
-500 gr large champions cut in quarters  +One of the main reasons behind the collapse of food industry in this scenario is antibiotic resistance. In Collapse Scenatio, the Big Pharma doesn't provide us with weapons to fight bacteria any longer. Instead the old tradition of (wild) fermentation is thriving again, lead by bio-hackers and militant fermenters. As farming above ground isn't an option any longer, people are cultivating mushrooms in squatted bunkers and pickling them in post-apocalyptic fermentation vats. People in the world of collapse use fermentation to encourage the "good" bacteria to grow while keeping the "bad" ones at bay, thereby minimising bacterial infections. We served simple button mushrooms ("champignons" in Belgium) that are easy to cultivate and fermented them for a few days.
-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,  +{{>http://www.flickr.com/photos/foam/15459397405/in/set-72157648440738481 ?maxwidth=600}}\\ 
-Melt salt in the water  + 
-Place all the ingredients in the clean jar. +== Ingredients == 
-Make sure the mushrooms are covered by the salty liquid. + 
-Close the jar and leave it stand out of sunlight for 3 days. +  * 500 g large white button mushrooms (Agaricus bisporus) cut in quarters  
-Strain mushrooms and serve it in a soup bowl or a small jar. ( reserve the juice for making soup)+  * 5 garlic cloves, cut in half 
 +  * 1 red chilly, sliced 
 +  * 1 branch of fresh thym 
 +  * 1 tsp juniper berries 
 +  * 1/2 Tsp sea salt 
 +  * 700 ml filtered water 
 +  * 1 large sterile glass jar with a lid 
 + 
 +== Preparation == 
 + 
 +Brush the mushrooms to remove sand or earth residue. Dissolve 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 to ferment out of sunlight for three days.  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, which means that the mushrooms might be ready sooner.  
 + 
 +== Serving == 
 + 
 +Strain mushrooms and serve them in a soup bowl or a small jar. Reserve the juice (for the following dish) 
 + 
 + 
 +== Sourcing == 
 + 
 +Most ingredients came from the organic supermarket Bio Planet, except for the mushrooms which were sourced in the Delhaize supermarket.
  
-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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 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/photos/foam/15436308236/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15436308236/in/set-72157648440738481 ?maxwidth=600}}\\
  
  
-Ingredients +== Ingredients ==
-Onion +
-Garlic +
-celery stalks +
-2 carrots +
-3 tomatoes +
-tijm +
-Liquid from fermented champions +
-dash of oil+
  
-Preparation +  * 1 Onion 
-Place all solid ingredients in an oiled pan. Sauté for a few min. +  * 1 Garlic 
-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. +  * 2 Celery stalks 
-Strain and filter trough the coffee filter.  +  * 2 Carrots 
-Taste. If the soup is to strong in taste add water a spoon of honey.+  * 3 Tomatoes 
 +  * 1 handful of thym 
 +  * Liquid from fermented mushrooms 
 +  * A dash of oil 
 +  * Honey (to taste)
  
-Serving +== Preparation == 
-Warm it up before serving.  +Place all solid ingredients in an oiled pan. Sauté for a few minutes .Add the mushroom juice.Add a bit water to cover all the vegetables. Cover with a lid on and let it simmer for about 30 min. Strain and filter trough the coffee filter. If the taste is too strong, add water and a spoonful of honey. 
-Smoke the whole quantity of soup with the smoking gun and hickory wood.+ 
 +== Serving == 
 +Warm slightly before serving. Pour in a glass jar or tea-pot. Smoke the whole quantity of liquid using the [[http://www.polyscienceculinary.com/the-smoking-gun.php|smoking gun]] with hickory wood for a few mintutes. Swirl or shake for a few seconds and serve immediately, with a few wisps of smoke still in the air. 
 + 
 +== Sourcing ==
  
-Sourcing: The champions comes from Delhaize supermarket. the rest of the ingredients comes from the Biological supermarket Bio Planet+All ingredients came from the organic supermarket Bio Planet.
  
  
 ==== Spirulina capsules ==== ==== Spirulina capsules ====
  
-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://en.wikipedia.org/wiki/Spirulina_%28dietary_supplement%29|Spirulina]], we served this popular cyanobacteria in a capsule.+In the world of collapsed food systems dietary supplements are a big industry. As an example of an already booming trade in both natural and artificial [[https://en.wikipedia.org/wiki/Spirulina_%28dietary_supplement%29|Spirulina]], we served this popular cyanobacteria in a medicine jar.
  
-{{>https://secure.flickr.com/photos/foam/15272633849/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15272633849/in/set-72157648440738481 ?maxwidth=600}}\\
  
-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://www.naturalcorner.be/|Natural Corner]] organic shop. Medicine bottle recycled from chocolate pills of [[http://www.thechocolateline.be/|The Chocolate Line]].+Place the pills in an authentic-looking medicine jar. Serve with the smoked fungus juice.
  
-==== Mock worms in seaweed salt ====+== Sourcing ==
  
-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 on a bed of seaweed, in a shellfish. Deception upon deception, which perfectly suited some of the more obscure aspects of the Collapse Scenario.+Spirulina came from the [[http://www.naturalcorner.be/|Natural Corner]] organic shop. Medicine bottle recycled from smoked chocolate pills of [[http://www.thechocolateline.be/|The Chocolate Line]].
  
-{{>https://secure.flickr.com/photos/foam/15456253171/in/set-72157648440738481 ?maxwidth=600}}\\ 
  
 +==== Mock worms in seaweed ====
  
-Ingredients +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 with in a mussel shell. It ended up being deception upon deception, which perfectly suited some of the more obscure aspects of the Collapse Scenario.
-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 +{{>http://www.flickr.com/photos/foam/15456253171/in/set-72157648440738481 ?maxwidth=600}}\\
-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 
-Serve in the mussels shells.  
-Sprinkle with black sesame seeds. 
  
-Sourcing: All the ingredients come from an Asiatic supermarket KanYuen in Brussels+== Ingredients == 
 +  * 100g of salted dried baby anchovies  
 +  * 1 packet of seaweed salad 
 +  * Dash of fish sauce 
 +  * Dash of olive oil 
 +  * Black Sesame seeds for decoration 
 + 
 +== Preparation == 
 +Soak anchovies in water for an hour to drain the salt. Soak in water the seaweed salad for 10 min. Sauté anchovies in an oiled pan for a few min. Add strained seaweed. Add a few drops of fish sauce. 
 + 
 +== Serving == 
 +Serve in mussel shells and sprinkle with black sesame seeds. 
 + 
 +== Sourcing ==
  
 +All the ingredients came from the Kam Yuen supermarket.
  
  
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 Context: innovation, playfulness, DIY, flavour pairing, food science, food forests, micro-supply chains, ultra-boutique products... Read more about the [[food_scenarios_transform|Transform scenario]] Context: innovation, playfulness, DIY, flavour pairing, food science, food forests, micro-supply chains, ultra-boutique products... Read more about the [[food_scenarios_transform|Transform scenario]]
  
- +{{>http://www.flickr.com/photos/foam/15459667635/in/set-72157648440738481 ?maxwidth=700}}\\
-{{>https://secure.flickr.com/photos/foam/15459667635/in/set-72157648440738481}}\\+
  
  
 ==== Fruit elixir ==== ==== Fruit elixir ====
  
-Delivered from the Transform Scenario's food science lab, this is an intense fruity elixir to heighten the spirits and the immune system simultaneously. A concoction of elderberry and edible perfumes, served in a laboratory pipette to be playfully squirted directly into the guests' mouth.+Delivered from the Transform Scenario's urban food forest, this is an intense fruity elixir to heighten the spirit and the immune system simultaneously. A concoction of apples, berries and flowers, served in a laboratory pipette to be playfully squirted directly into the guests' mouth.
  
-{{>https://secure.flickr.com/photos/foam/15459039132/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15459039132/in/set-72157648440738481 ?maxwidth=600}}\\
  
-Ingredients +== Ingredients == 
-7 big  apples +  * 7 big apples 
-100gr of garden berry’s mix fresh or frozen ( such as elder berry, raspberry, red berry, blackberry, strawberry...) +  * 100g mixed berries, fresh or frozen (e.g. elderberry, raspberry, red currant, blackberry, strawberry...) 
-Lime juice of one lime +  * Lime juice of one lime 
-Rose petals dried +  * Rose petals, dried 
-1 red chilly chopped. +  * 1 red chilly, chopped. 
-100gr sugar +  * 100g sugar 
-Genever +  * [[https://en.wikipedia.org/wiki/Jenever|Jenever]] (to taste)
  
  
-Preparation +== Preparation == 
-Cook apples, berry's ,lime juice, rose petals and chilly on the low heat in a bit of water for 30 min.  +Boil apples, berry's ,lime juice, rose petals and chilly on the low heat covered in water for 30 minutes. Strain through a sieve. Heat the juice again and add sugar. Let it simmer for another 30 min until reduced by half and slightly thickened. When it cools down add a splash of Jenever. 
-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.+Serve in the laboratory [[http://202.67.224.130/pdimage/84/4180484_pipet1.jpg|pipets]].
  
-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's , rose petals comes from my own garden picked up in summer and kept it till now dryer or frozen.+== Sourcing ==
  
 +Apples are very cheep this year in Belgium! We got them it from an old lady in Galmaarden. She is too old to treat her trees with chemicals, so we're delighted to eat her organic (non certified) apples. The berries and rose petals come from Rasa Alksnyte's garden, picked in summer and kept in the dehydrator and freezer.
  
  
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 ==== Mock oysters ==== ==== Mock oysters ====
  
-The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely similar to oysters, except the shells we used instead of plates. The food itself could have come from one of the "Bucolicities" or urban food forests that are abundant in the Transform world. It is a quince lovingly infused with sweet port, leaves and spices, caramelised to its deep pink perfection.+The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely similar to oysters, except the shells we used instead of plates. The food itself could have come from one of the "Bucolicities" or urban food forests that are abundant in the Transform world. We chose the seasonal quince and lovingly infused it with sweet port, leaves and spices, caramelised to its deep pink perfection.
  
-{{>https://secure.flickr.com/photos/foam/15436295326/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15436295326/in/set-72157648440738481 ?maxwidth=600}}\\
  
-Ingredients+== Ingredients ==
   * 2 medium sized quinces   * 2 medium sized quinces
   * 1l red port   * 1l red port
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   * 1 tsp cloves   * 1 tsp cloves
  
-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 pieces of quince and syrup into oyster shells and serve with bamboo skewers.+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. 
  
-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 supermarket. 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 from the Adelaide Market in Australia. All ingredients were [[http://www.feraltrade.org/|ferally traded]] in our luggage on our way back from various work and family related travels. 
  
 ==== 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://www.molecule-r.com/en/content/21-popping-sugar|popping sugar]]. In this dish the sugar comes in lavish chocolate coating, as a sprinkle on the sweet [[http://datecoop.com/mazafati-dates/|Mazafati dates]] stuffed with rough sesame tahini. A dish that transforms in contact with your mouth - a symbol of the ultra-boutiqueness of some of the Transform's gastronomy.+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://www.molecule-r.com/en/content/21-popping-sugar|popping sugar]]. In this dish the sugar comes in a lavish chocolate coating, as a sprinkle on the sweet [[http://datecoop.com/mazafati-dates/|Mazafati dates]] stuffed with rough sesame [[https://en.wikipedia.org/wiki/Tahini|tahini]]. A dish that transforms in contact with your mouth and a symbol of the ultra-boutiqueness of some of the Transform's gastronomy.
  
-{{>https://secure.flickr.com/photos/foam/15459377275/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15459377275/in/set-72157648440738481 ?maxwidth=600}}\\
  
-Ingredients: +== Ingredients ==
  
   * 500g Mazafati dates   * 500g Mazafati dates
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   * 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 the stuffed dates with popping sugar and serve on a large lightly coloured serving plate. +Pit the dates beforehand and keep cool and dry. Just before serving fill each date with a small amount of tahini (using a big syringe or a small teaspoon).  
 + 
 +== Serving == 
 + 
 +Spread on a large lightly coloured serving plate and prinkle the stuffed dates with popping sugar.  
 + 
 +== Sourcing ==
  
-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.+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…+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…
  
-{{>https://secure.flickr.com/photos/foam/15456230031/in/set-72157648440738481 ?maxwidth=600}}\\+{{>http://www.flickr.com/photos/foam/15456230031/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +== Ingredients ==
  
-Ingredients: 
   * 5 purple carrots   * 5 purple carrots
-  * a handful of candied violets (and a few more for serving) +  * A 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. Pour lemon juice and mix as soon as possible so the carrots don’t loose their bright colour. Chop candied violets as fine as you can and mix with the carrots. Add a teaspoon of honey, mix well and taste. If you prefer a sweeter taste, keep adding honey until you obtain the taste you like. Press the mixture down with a ladle to remove excess air, place in an airtight container and leave in the fridge for a few hours.+== Preparation == 
 +  
 +Grate the carrots by hand or using an electric mixer. Add lemon juice and thoroughly stir the mixture as soon as possible, so the carrots don’t loose their bright colour. Chop candied violets in tiny pieces and mix with the carrots. Add a teaspoon of honey, mix well and taste. If you prefer a sweeter taste, keep adding honey until you obtain the taste you like. Press the mixture down with a ladle to remove excess air, place in an airtight container and leave in the fridge for a few hours.
  
-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.+== Serving == 
 + 
 +Pour a few spoonfuls of the mixture into small bowls (we used black Japanese [[https://farm5.static.flickr.com/4048/4405236879_91287e04e6.jpg|lacquered wooden bowls]]). Decorate with a few whole candied violets. Serve with a motley assortment 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.+Sourcing: Carrots and lemon came from Les Tanneurs organic market, violets from [[http://www.brusselskitchen.com/a-m-sweet/bruxelles/restaurant?lang=en|AM Sweet]], urban honey from FoAM member and bee-keeper [[http://apiary.be/|Christina Stadlbauer]], the bowls from a closed down Japanese restaurant in Amsterdam and the tea-spoons from the flea market in Brussels.
      
  
 ==== 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…+To end the menu we served some digestive herbal iced teas. All of the teas had some 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. We paired basil seeds with a hibiscus, lavender and mallow teas. Hibiscus to ward off the flu season, lavender as a calming and headache reducing elixir and mallow for cleansing our breathing apparatus. The ethnobotanical inspirations behind this drink are related to the [[http://lib.fo.am/groworld_hpi|human-plant interaction]] that has deep consequences in the Transform scenario. We hope our visitors left slightly transformed themselves…
  
-{{>https://secure.flickr.com/photos/foam/15272810747/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272813687/in/set-72157648440738481 ?maxwidth=300}}\\+{{>http://www.flickr.com/photos/foam/15272810747/in/set-72157648440738481 ?maxwidth=300}}{{>http://www.flickr.com/photos/foam/15272813687/in/set-72157648440738481 ?maxwidth=300}}\\
  
-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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   * ~3l boiling water   * ~3l boiling water
  
-Preparation: +== 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 'swimming' in a bit of liquid  when they stop expanding. Place the closed jar in the fridge for a few hours.  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 'swimming' in a bit of liquid  when they stop expanding. Place the closed jar in the fridge for a few hours. 
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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.  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. +== Serving == 
 + 
 +In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas.  
 + 
 +== Sourcing ==
  
-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. +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. 
  
  
  • future_fabulators/future_fictions_recipes.txt
  • Last modified: 2018-07-16 09:00
  • by nik