a collection of recipes from a range of sources that inspired the Smoke & Vapour menu

• 500 g feta cheese (even better, go for 50% feta, 50% roquefort)
• 3 egg yolks
• 1 Tbsp lard
• 6 Tbsp semolina
• 2 Tbsp flour
• 1 Ts salt
• 1 Ts baking powder
• 1 cup breadcrumbs
• 50 g butter

(via http://tortatorta.blogspot.be/2011/03/knedle-sa-sirom-cheese-dumplings.html )

• 250gr sremskog sira
• 2 zumanca
• 2 ravne kasicice soli
• 2 kasike pavlake
• 3 kasike griza
• 5 kasika brasna
• 2 snega od belanaca

(via http://www.coolinarika.com/recept/769208/ )

interesting celery potato dumplings:

steamed celery & potato, then boiled…

(via http://www.yummly.com/recipe/external/Celery-root-potato-dumplings-filled-with-spring-onions-and-bacon-328748 )

• 1 kg steamed potatoes
• 2 egg yolks
• 1 1/4 cup all-purpose flour
• (something for the hearty for the filling - sundried tomatoes, almonds, pine nuts, herbs?)

Procedure

• Mash the potatoes. Put this on a breadboard and make a small pit in the middle.
• Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough.
• Make a savoury filling
• Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball.
• Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface.
• Serve hot with (smoked butter emulsion, steamed spinach puree, smoked sour cream)

(via https://en.wikibooks.org/wiki/Cookbook:Kroppkakor )

Smoked butter emulsion

• 100g water
• 250g butter
• 5g hay, finely chopped

Heat the water in a medium pan, cut the butter into pieces and whisk it in to emulsify. Burn the hay with the smoke gun or a hand-held food smoker, fill the pan with the smoke and cover it with a lid. Let it infuse for a few minutes until the smoke has disappeared. repeat a few times until a smoky aroma emanates from the emulsion.

Ash Puree

• 10 Green tops of the leeks (the bottoms can be steamed and served hot)
• 45g dill oil

Wash and dry the leek tops and grill them on the barbecue until completely dried and burned. Sieve the ashes, weigh out 45g and mix with the oil.

Hazelnut puree

• 125g hazelnuts
• Roast on 160c for 20 mins blend into puree while still warm.

Smoked potatoes

• 8 small vitelote potatoes
• 4 small white potatoes
• 3 handfuls of hay
• 8g applewood chips
• 200g water
• 125g butter

Preheat the oven to 160C. Rinse the unpeeled potatoes and put them in a gastro. Cover completely with hay and bake in the oven for 20 minutes. After cooking cover the potatoes with a damp cloth and let them rest with the hay. When cold cut them in 1/2 and scoop out the middles. Toast the applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it.

Mushroom buillon

750g white champignons 1/2 onion 1/2 leek 1/2 carrot butter for sauteing 750g light chicken stock (or veg?) 2.25kg water 6 eggwhites 100 birch wine, reduced by 2/3 20g applewood chips chop all the vegetables roughly. Saute in butter in small batches, add the stock and boil for 1 hour. Strain the buillon, reduce by half and cool. Lightly whisk the egg whites, add to the buillon and heat slowly to clarify. Strain through a cloth and reduce to a quarter. Toast the wood chips in a pan to release the aromas and pour the buillon over them. Let it infuse for 5-8 minutes, then strain the buillon and add the birch wine to taste. Heat the potatoes in the butter emulsion.

–

Celeriac in salt crust

• 1 whole celeriac
• 120g icelandic moss
• 500g salt
• 500g flour
• 300g water

Preheat the oven to 220c. Peel the celeriac and cover with icelandic moss. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac. Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Cut the crust open and scoop out 4 pieces with a spoon.

Poached egg and dulse

• 4 organic eggs
• 65g dried dulse seaweed powder for rolling
• salt

Blend the dulse into a fine powder and keep dry. Poach the eggs in a water bath for 32 minutes. Crack them open and discard the shells and the whites. Roll the egg yolks in the seaweed powder and season with salt.

Vinaigrette

• 30g apple balsamic vinegar
• 25g mustard
• 120g cold pressed mustard oil

Mix the vinegar and mustard and emulsify the oil into the mix

–

Smoked quail eggs

• 10 quail eggs
• 20g hay
• 50g birchwood chips

Blanch the eggs for 1m30sec and cool them in ice water. Blanch them again for 50sec, cool and peel them. Take care not to break them - eggs cooked for such a short time are very soft and fragile. Finally, smoke the eggs for around 20 minutes on a slotted gastro tray in a smoker, by heating it slowly with the hay and chips.

Pickle

• 200g water
• 100g rose hip vinegar

Mix the water and vinegar, pickle the eggs in this mixture in a vacuum-pack bag for 10 minutes. Keep warm until they are ready to serve.

Serving

• Hay

Cut the hay into short lengths and use it to fill the base of an oval serving dish. Make a small incision in the bottom of each egg and lay them on the hay. WIth a hand held wood smoker burn hay into the serving dish and cover quickly, trapping the smoke into the dish.

–

Steamed & smoked egg whites

Crack the eggs and separate the whites from the yolks. Line a plastic container with clingfilm, pour the eggwhites and close with a lid. Steam at 100C for 45m, then cool. Cut into cubes of 2.5-2.5cm and smoke for 15 mins in the smoker.

–

Hay oil

• 25g hay
• 200g grapeseed oil
• salt

Preheat the oven to 200C. Toast the hay in the oven for 1 hour, then while still warm, combine it with the oil and a pinch of salt and vacuum pack it together. Leave it to macerate for 24hrs.

(goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt)

Spinach steamed in tea

• Tea emulsion
• 250g butter
• 100g water
• 2.5g woodruff
• 2.5g verbena
• 1g black tea

Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the dried herbs and tea for 4 minutes, then strain.

Spinach and herbs

• 120g baby spinach leaves
• 8g lovage leaves
• 8g parsley leaves
• salt and pepper

Rinse the spinach and leaves thoroughly to remove all the dirt. Pull of the stems and discard. Steam the herbs for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and another spoonfull of emulsion, steam for a further 20 seconds and season to taste. Spread the mixture on a small sheet of baking (parchment) paper inside round cutters of approximately 80mm diameter.

Celery

• 4 sticks celery

Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces.

Herbs and bread garnish

• 20 dill leaves
• 20 goosefoot lives
• 20sprigs chervil
• 2 slices light white bread
• salt

Pull the herb leaves from the stalks, drop the leaves into ice water and strain. Keep dry on kitchen paper. Pull the bread into small pieces and saute them in a pan with butter. Remove when crisp and season with salt.

Cheese sauce

• 125g 1 yr old Västerbotten cheese
• 250g water
• 1g salt

Cut the cheese into small pieces and mix with the remaining ingredients in a thermomix for 5 minutes at 50C

Serving

Cook the celery pieces for 1 minute in the tea emulsion Gently heat the discs of spinach and herbs, place one on each plate and put the celery, bread pieces and herbs on top. Foam up the warm sauce with an immersion blender and add the foam to the plate.

–

Vegetable field

Vegetables (may vary through the seasons)

• 4 orange carrots
• 4 yellow carrots
• 4 radishes
• 4 black, green and red radishes
• 4 baby leeks
• 1 baby celeriac
• 1 jerusalem artichoke
• 1 baby parsley root
• 60g water
• 50g butter

Peel the carrots, leaving 1cm of the tops behind to use later, then cut them in hald and keep the tops and bottoms separately. Wipe the radishes and the leeks free of dirt and cut them in the same way as the carrots. Scrape the celeriac and the artichoke and quarter them. Cut the tops off the parsley roots off, rinse them in water and then halve them. Blanc all the vegetables in salt water until tender. Heat the water and whisk in the butter to make an emulsion.

Puree

• 80g peeled potatoes
• 5g butter
• 15g cream
• 25g water

Boil the potatoes and crush them with the fork. Add the rest of the ingredients while the potatoes are still warm.

Malt soil

• day 1
• 175g flour
• 85g malt flour
• 50g hazelnut flour
• 25g sugar
• 75g lager

day 2

• 40g flour
• 20g malt flour
• 50g hazelnut flour
• 4g salt
• 60g butter

Day 1: preheat the oven to 90c. Mix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beer. Spread on a tray and dry in the oven for 3-6 hours. Push through a coarse sieve to remove the thickest lumps

Day 2: repeat the mixing procedure from day 1 with the remaining malt soil ingredients, then mix the 2 batches together by hand, ensuring that no moist lumps are left in the mixture.

Serving

• 2g freshly pressed horseradish juice
• 12 leaves from carrot tops
• 4 leaves from parsley root tops

Heat the vegetables in the butter emulsion. In a separate pan heat the puree, seasoning it with a little horseradish juice. Place a small spoonful on a stone and arrange the vegetables to make them look as though they are sticking up from the ground. sprinkle the malt soil on top. Pick and rinse the leaves and sprinkle them on top of everything.

Jus van groene kruiden

• 60g kervel
• 60g platte peterselie
• 80g jonge spinazie
• 1dl ijs
• 1dl water
• 1/2 chardonnay-azijn
• 2g ascorbine zuur
• 2g zout
• 1g guargom of licht bindmiddel

Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe.

(served with a mix of herbs and cream of cheese)

Selder sorbet

• 600g selderstengelsap
• 100g suikerwater
• 40g spinaziesap
• 20g stabilisator
• Mix alle ingredienten, doe het mengsel in bekers en laat het invriezen

(maybe nice adding a green apple too? or just making a juice of celery, green apple and spinach as a palate cleanser)

Gele biet

• 1 grote biet van 600g
• 3kg zeezout
• 3kg bloem
• 2l water
• 2dl zonnebloem olie

Was de biet maar schil ze niet

Meng alle ingredienten voor het zoutdeeg in de keukenrobot voor 8 minuten (met deeghaken). Laat het deeg 24u rusten op een koele plaats. Rol het deeg uit tot een vierkand van 30x30cm en een halve cm hoogte. Pak de piet in met get zoutdeeg en laat ze 80 minuten bakken in de oven op 220c. Laat de gebakken biet 1 nacht rusten in de koelkast en breek dan de zoutkorst. Spoel de biet in koud water en snijd de schil dun weg (cca 3mm) snijd de biet in de snijmachine in zo dun mogelijke plakken.

Voor de saus:

• 1gele biet
• 3c appelazijn
• 1/2 kleine sjalot
• bieslook
• lavas

Laat de gele biet in de sapcentrifuge draaien en vang de sap op. Laat 20cl sap inkoken tot 5cl. Meng de sapreductie met appelazijn en fijngesnipperde sjalot. Voeg vlak voor het serveren dungesneden bieslook en lavas toe. Oversaus de dungesneden biet.

Zuurdesemcrumble

• 6 dunne plakken zuurdesembrood

Droog de plakken zuurdesembrood en vermaal ze tot broodkruim. Bak het kruim krokant in geklaarde boter en bewaar het luchtdicht op keukenpapier. (goed met gerookte paling - of andere gerookte dingen, of knedle sa sirom

Aardappelen in algenpoeder

• 4 aardappelen (la bonotte)
• 100g boter
• 20g algenpoeder

Snijd de aardappelen in schijfjes van ongeveer 3mm en laat ze zachtjes konfijten ein warme boter tot ze beetgaar zijn. Bestrooi ze met algenpoeder.

Kruidenmayonnaise

• 75g eigeel
• 45g kruidenazijn
• 35g mosterd
• 40g peterselie
• 15g dille
• 10g dragon
• 25g spinazie
• zout
• 1g xantaangom
• 500g zonnebloem olie

Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden. (to serve with some crunchy thing in the beginning)

Gestoomde eidooier

spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast)

(via 'In de Wulf' cookbook)

• 20ml Fernet Branca
• 15ml Martini Sweet Vermouth
• 30ml Simple Syrup
• 15ml Lime Juice
• 15ml Beet Juice

Shake over ice, strain into a wine glass. (via “The Tippling Club”)

• 2 cl Fernet Branca
• 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool)
• 1,5 cl lime juice
• 1,5 cl beet juice
• 1,5 cl Dubonnet

Mix everything in a shaker with ice, shake and strain into martini glass.

(A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html )

based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao