Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision
Previous revision
open_sauces:smoke_vapour_inspirations [2013-12-05 17:13] – [Inspirations for [[smoke_vapour_recipes|Smoke & Vapour recipes]]] majaopen_sauces:smoke_vapour_inspirations [2013-12-12 09:11] (current) maja
Line 1: Line 1:
  
-Smoke & Vapour inspirations 
  
 +===== Inspirations for Smoke & Vapour recipes =====
  
  
 +A collection of recipes from a range of sources that inspired the [[smoke_vapour_recipes|Smoke & Vapour recipes]]
  
-===== Inspirations for Smoke & Vapour recipes ===== 
  
 +====Internet====
  
-a collection of recipes from a range of sources that inspired the [[smoke_vapour_recipes|Smoke & Vapour recipes]] 
  
 +**Celery potato dumplings**
  
-====Cheese dumplings====+steamed celery & potato, then boiled: http://www.yummly.com/recipe/external/Celery-root-potato-dumplings-filled-with-spring-onions-and-bacon-328748 
 + 
 +---- 
 + 
 +**Kroppkakor** 
 + 
 +  *  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?) 
 + 
 + 
 +  *  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  
 + 
 +---- 
 + 
 +** Tiramisu recipe ** 
 + 
 +  * based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao 
 + 
 +---- 
 + 
 +** Mushroom soil ** 
 + 
 +  * based on http://www.marthastewart.com/348794/mushroom-dirt 
 + 
 +---- 
 + 
 +**Chestnut Puree** 
 + 
 +  * based on http://www.coolinarika.com/recept/834665/ 
 + 
 + 
 + 
 + 
 +**Cheese Dumplings Version 1**
  
   *  500 g feta cheese (even better, go for 50% feta, 50% roquefort)   *  500 g feta cheese (even better, go for 50% feta, 50% roquefort)
Line 23: Line 66:
   *  50 g butter   *  50 g butter
  
-(via http://tortatorta.blogspot.be/2011/03/knedle-sa-sirom-cheese-dumplings.html )+via http://tortatorta.blogspot.be/2011/03/knedle-sa-sirom-cheese-dumplings.html 
  
-====Knedle sa sirom====+---- 
 + 
 +**Cheese Dumplins Version 2**
  
   *   250gr sremskog sira   *   250gr sremskog sira
Line 35: Line 80:
   *   2 snega od belanaca   *   2 snega od belanaca
  
-(via http://www.coolinarika.com/recept/769208/ )+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 ) 
  
- +====Noma====
-====Kroppkakor==== +
- +
-  *  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 ) +
- +
- +
-====From Noma====+
  
 **Smoked butter emulsion** **Smoked butter emulsion**
Line 73: Line 95:
  
 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.  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** **Ash Puree**
Line 80: Line 104:
  
 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.  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** **Hazelnut puree**
Line 86: Line 112:
   * Roast on 160c for 20 mins blend into puree while still warm.   * Roast on 160c for 20 mins blend into puree while still warm.
  
 +----
  
 **Smoked potatoes** **Smoked potatoes**
Line 96: Line 123:
  
 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.  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** **Mushroom buillon**
Line 111: Line 140:
 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. 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** **Celeriac in salt crust**
Line 121: Line 150:
  
 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.  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** **Poached egg and dulse**
Line 129: Line 160:
 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.  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** **Smoked quail eggs**
  
   * 10 quail eggs   * 10 quail eggs
-  * 20g hay+  * 20g hay (+more for serving)
   * 50g birchwood chips   * 50g birchwood chips
 +  * Pickle
 +      * 200g water
 +      * 100g rose hip vinegar
  
-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. +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. 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. 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
  
-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** **Steamed & smoked egg whites**
Line 163: Line 179:
 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.  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+**Hay oil**
   * 25g hay   * 25g hay
   * 200g grapeseed oil   * 200g grapeseed oil
   * salt   * 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.  +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. (in Noma book served with with jerusalem artichokes, hazelnut puree, truffles and yoghurt)
- +
-(goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt)+
  
 ---- ----
  
  
-Spinach steamed in tea+**Spinach steamed in tea**
  
   * Tea emulsion   * Tea emulsion
-  * 250g butter +      * 250g butter 
-  * 100g water +      * 100g water 
-  * 2.5g woodruff +      * 2.5g woodruff 
-  * 2.5g verbena +      * 2.5g verbena 
-  * 1g black tea+      * 1g black tea 
 +  * Spinach and herbs 
 +      * 120g baby spinach leaves 
 +      * 8g lovage leaves 
 +      * 8g parsley leaves 
 +      * salt and pepper
  
 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. 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 +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 spoonful 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. 
-  * 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** **Vegetable field**
  
-Vegetables (may vary through the seasons) +  * Vegetables (may vary through the seasons) 
-  * 4 orange carrots +      * 4 orange carrots 
-  * 4 yellow carrots +      * 4 yellow carrots 
-  * 4 radishes +      * 4 radishes 
-  * 4 black, green and red radishes +      * 4 black, green and red radishes 
-  * 4 baby leeks +      * 4 baby leeks 
-  * 1 baby celeriac +      * 1 baby celeriac 
-  * 1 jerusalem artichoke +      * 1 jerusalem artichoke 
-  * 1 baby parsley root +      * 1 baby parsley root 
-  * 60g water +      * 60g water 
-  * 50g butter+      * 50g butter 
 +  * Puree 
 +      * 80g peeled potatoes 
 +      * 5g butter 
 +      * 15g cream 
 +      * 25g water 
 +  * Malt soil: day 1 
 +      * 175g flour 
 +      * 85g malt flour 
 +      * 50g hazelnut flour 
 +      * 25g sugar 
 +      * 75g lager 
 +  * Malt soil: day 2 
 +      * 40g flour 
 +      * 20g malt flour 
 +      * 50g hazelnut flour 
 +      * 4g salt 
 +      * 60g butter 
 +  * Serving 
 +      * 2g freshly pressed horseradish juice 
 +      * 12 leaves from carrot tops 
 +      * 4 leaves from parsley root tops
  
-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. +Vegetables: 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. Blanche all the vegetables in salt water until tender. Heat the water and whisk in the butter to make an emulsion. 
  
-Puree +Puree: Boil the potatoes and crush them with the fork. Add the rest of the ingredients while the potatoes are still warm. 
-  * 80g peeled potatoes +
-  * 5g butter +
-  * 15g cream +
-  * 25g water+
  
-Boil the potatoes and crush them with the forkAdd the rest of the ingredients while the potatoes are still warm+Malt Soil, Day 1: preheat the oven to 90cMix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beerSpread on a tray and dry in the oven for 3-6 hours. Push through a coarse sieve to remove the thickest lumps
  
-Malt soil +Malt Soil, 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. 
-  * day 1 +
-  * 175g flour +
-  * 85g malt flour +
-  * 50g hazelnut flour +
-  * 25g sugar +
-  * 75g lager+
  
-day 2 +Serving: 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. 
-  * 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 2repeat 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 +Via [[http://www.slate.com/articles/life/food/2010/12/what_would_the_vikings_eat.html|Noma Cookbook]]
- +
-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+
  
  
 +----
  
 ====In de wulf==== ====In de wulf====
  
-Jus van groene kruiden+**Jus van groene kruiden**
  
   * 60g kervel   * 60g kervel
Line 293: Line 278:
 Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe.  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+**Selder sorbet**
  
   * 600g selderstengelsap   * 600g selderstengelsap
Line 301: Line 286:
   * 40g spinaziesap   * 40g spinaziesap
   * 20g stabilisator   * 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 celerygreen apple and spinach as a palate cleanser)+Mix alle ingredientendoe het mengsel in bekers en laat het invriezen 
 + 
 + 
 +----
  
 +**Gele biet**
  
-Gele biet 
   * 1 grote biet van 600g   * 1 grote biet van 600g
   * 3kg zeezout   * 3kg zeezout
Line 312: Line 299:
   * 2l water   * 2l water
   * 2dl zonnebloem olie   * 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: Voor de saus:
-  * 1gele biet+  * 1 gele biet
   * 3c appelazijn   * 3c appelazijn
   * 1/2 kleine sjalot   * 1/2 kleine sjalot
Line 324: Line 307:
   * lavas   * 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.+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.  
 + 
 +Saus: 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+**Zuurdesemcrumble**
  
   * 6 dunne plakken zuurdesembrood   * 6 dunne plakken zuurdesembrood
Line 336: Line 321:
 ---- ----
  
-Aardappelen in algenpoeder+**Aardappelen in algenpoeder**
  
   * 4 aardappelen (la bonotte)   * 4 aardappelen (la bonotte)
Line 346: Line 331:
 ---- ----
  
-Kruidenmayonnaise+**Kruidenmayonnaise**
  
   * 75g eigeel   * 75g eigeel
Line 360: Line 345:
  
 Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden.  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+**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)+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.
  
-(via 'In de Wulf' cookbook)+(via [[http://www.stichtingkunstboek.com/kunst_kookboeken.asp?boek=526&so=17|'In de Wulf' cookbook]])
  
-====Bax Beet Pinot====+ 
 +---- 
 + 
 + 
 +==== Tippling Club ==== 
 + 
 +** Bax Beet Pinot** 
  
   * 20ml Fernet Branca   * 20ml Fernet Branca
Line 378: Line 368:
   * 15ml Beet Juice   * 15ml Beet Juice
  
-Shake over ice, strain into a wine glass. (via "The Tippling Club")+Shake over ice, strain into a wine glass. 
  
-==== Ode to Bax Beet Pinot ====+Via [[http://www.tipplingclub.com/|"The Tippling Club"]]
  
 +----
 +
 +** Ode to Bax Beet Pinot** 
   * 2 cl Fernet Branca   * 2 cl Fernet Branca
   * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool)   * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool)
Line 391: Line 384:
  
 (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html ) (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html )
- 
-==== Tiramisu recipe ==== 
- 
-based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao 
  • open_sauces/smoke_vapour_inspirations.1386263625.txt.gz
  • Last modified: 2013-12-05 17:13
  • by maja