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| open_sauces:smoke_vapour_recipes [2013-11-18 16:56] – maja | open_sauces:smoke_vapour_recipes [2013-12-02 15:49] – [Nutty crackers and steamed orange syrup] maja | ||
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| - | ==== Smoked | + | ==== Smoked |
| + | * 2 white potatoes | ||
| + | * salt | ||
| + | * sunflower oil for frying | ||
| + | * paper kitchen towel | ||
| + | * smoking gun or home smoker | ||
| + | * smoking chips (oak and maple) | ||
| + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (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.) | ||
| + | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
| + | |||
| + | * 18 quail eggs | ||
| + | * black tea | ||
| + | * smoking gun | ||
| + | * apple wood chips for smoking | ||
| + | * For the mayonnaise | ||
| + | * 2 chicken egg yolks | ||
| + | * 1 teaspoon mustard | ||
| + | * 1 spoon lemon juice | ||
| + | * salt | ||
| + | * ~ 250 ml peanut oil | ||
| + | * handful fresh parsley and fennel steamed for a few minutes | ||
| - | ==== Smoked Quail Eggs ==== | + | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea with the smoking gun for 3 minutes then leave under the smoking bell. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain out the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve cut in half with the herbal mayonnaise. |
| - | * 12 quail eggs | + | For the mayonnaise: Place the two egg yolks, mustard, lemon juice and a pinch of salt in the kitchen robot or blender. While blending, add a small stream of oil continuously till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. |
| - | * | + | |
| - | * pepper | + | |
| - | * ? herb jus ? | + | |
| - | Steam of boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
| Line 25: | Line 41: | ||
| * apple wood chips | * apple wood chips | ||
| - | for smoked glue: | + | for smoked glue |
| * dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
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| * popping sugar | * popping sugar | ||
| - | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160C for 15-20 minutes. Blend with a grinder to a coarse powder. Smoke with the smoking gun using apple wood chips, leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non smoked part. | + | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC |
| Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | ||
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| ==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
| + | Steamed carrot and orange syrup | ||
| + | |||
| + | * 3 carrots | ||
| + | * 3 oranges | ||
| + | * 1 bullion cube | ||
| + | * salt and pepper | ||
| + | * fresh coriander | ||
| + | |||
| + | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | ||
| + | |||
| + | |||
| + | | ||
| + | |||
| + | * 3 egg whites | ||
| + | * 1/2 cup sugar | ||
| + | * 1 cup plain flour | ||
| + | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
| + | |||
| + | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till golden brown. | ||
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
| + | * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) | ||
| + | * 1l tap water | ||
| + | * Cherry woodchips | ||
| - | ==== Smoky Matte ==== | ||
| + | Pour the filtered water in a bottle. Place the end of the smoking gun tube in the bottle (try to close it completely so not much smoke goes out). Smoke the water with cherry wood chips for a few minutes. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water in ice cube molds and freeze overnight. | ||
| + | |||
| + | ==== Smoky Mate ==== | ||
| + | |||
| + | * 1/2 l boiling water | ||
| + | * 2 teaspoons yerba mate (cold smoke dried) | ||
| + | * splash of lemon (to taste) | ||
| + | * a few slices of ginger (to taste) | ||
| + | * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) | ||
| + | * mesquite wood chips | ||
| + | |||
| + | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | ||
| ===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
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| ==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
| - | + | | |
| - | | + | |
| Burn the incense ~10 minutes before guests arrive in the Solitary space | Burn the incense ~10 minutes before guests arrive in the Solitary space | ||
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| * 2-3 drops of lemon juice | * 2-3 drops of lemon juice | ||
| - | Boil and filter | + | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette. |
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| * ~1/2l of boiling water | * ~1/2l of boiling water | ||
| - | Heat the stones in the oven for about 1/2 hour at 200C. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask). Place the stones in the space, pour boiling scented water over them 2-3 times. | + | Heat the stones in the oven for about 1/2 hour at 200ºC. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask). Place the stones in the space, pour boiling scented water over them 2-3 times. |
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| - | + | Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | |
| - | Steam rice for about 15 minutes on 100C. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | + | |
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| + | * 2 kg mussels | ||
| + | * 1 leek chopped | ||
| + | * 2 stalks of celery chopped | ||
| + | * 2 red onions sliced | ||
| + | * 2 large carrots chopped | ||
| + | * 2 cloves of garlic peeled | ||
| + | * 1 large bottle of La Chouffe beer | ||
| + | * 5 tomatoes peeled and chopped | ||
| + | * handful of fresh samphire (optional) | ||
| + | * salt and pepper | ||
| + | * oak and maple wood chips | ||
| + | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over everything. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
| - | === Silent convivium === | + | |
| + | |||
| + | ===== Silent convivium | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
| - | Steamed garden | + | ==== Steamed garden |
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| * 1 leek | * 1 leek | ||
| * 1 jerusalem artichoke | * 1 jerusalem artichoke | ||
| - | * 1/4 purple cauliflower | + | * 12 florets of purple cauliflower |
| - | * 1/4 romanesco cauliflower | + | * 12 florets of romanesco cauliflower |
| * splash of red wine | * splash of red wine | ||
| * splash of milk | * splash of milk | ||
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| * pinch of vanilla | * pinch of vanilla | ||
| * a twig of rosemary | * a twig of rosemary | ||
| + | * a handful of leek sprouts | ||
| + | * a few twigs of cress | ||
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| * 300g water | * 300g water | ||
| - | Preheat the oven to 220c. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | + | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC |
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| * 1 cup black quinoa | * 1 cup black quinoa | ||
| * 1 cup black (beluga) lentils | * 1 cup black (beluga) lentils | ||
| + | * 1 teaspoon coconut oil | ||
| + | * salt and pepper | ||
| For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) | ||
| For the lentils: add 3 cups of water and boil it down (~20 minutes). | For the lentils: add 3 cups of water and boil it down (~20 minutes). | ||
| - | + | Mix quinoa and lentils and add coconut oil, salt and pepper. | |
| - | Reserve in separate containers. | + | |
| For the soil | For the soil | ||
| - | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut |
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
| - | * ~teaspoon of ume-shizo (to taste, it's very salty) | + | * 1 teaspoon of ume-shizo (to taste, it's very salty) |
| * 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
| + | * a pinch of salt | ||
| + | * 1 teaspoon of cocoa powder | ||
| * 1/2 teaspoon porcini powder | * 1/2 teaspoon porcini powder | ||
| * 1 teaspoon hemp powder | * 1 teaspoon hemp powder | ||
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| - | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. | + | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. |
| Line 200: | Line 265: | ||
| * 200g water | * 200g water | ||
| * 125g butter | * 125g butter | ||
| + | * pinch of salt | ||
| Toast 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. Keep warm in the bain marie. | Toast 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. Keep warm in the bain marie. | ||
| - | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets. | + | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
| Served with: | Served with: | ||
| Line 209: | Line 275: | ||
| ==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
| + | * 1 part beetroot | ||
| + | * 1 part Punt Emes | ||
| + | * 4/5 Fernet Branca / Averna | ||
| + | * dash of lime | ||
| + | * dash of Angosutra bitters | ||
| + | * sliver of grated ginger | ||
| + | |||
| + | Non alcoholic: | ||
| + | * 1 part beetroot | ||
| + | * 1 part apple | ||
| + | * a hint of ginger | ||
| + | |||
| + | Juice, mix and shake. | ||
| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
| - | * 250g eastern European quark/ | + | |
| + | * 3 egg yolks | ||
| + | * 1 Tbsp butter | ||
| + | * 6 Tbsp semolina | ||
| + | * 2 Tbsp flour | ||
| + | * 1 Ts salt | ||
| + | * 1 Ts baking powder (not needed if using self-raising flour) | ||
| + | |||
| + | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | ||
| + | |||
| + | At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | ||
| + | |||
| + | < | ||
| * 2 egg yolks | * 2 egg yolks | ||
| * 2 teaspoons of salt | * 2 teaspoons of salt | ||
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| * 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
| * 2 beaten egg-whites | * 2 beaten egg-whites | ||
| - | * 1 cup bread crumbs | + | * a dollop |
| - | * 50g of butter | + | |
| - | Mix all ingredients, | + | Mix all ingredients, |
| + | |||
| + | * 1 cup bread crumbs | ||
| + | * 2/3 pumpernickel bread | ||
| + | * 1/3 wheat crackers | ||
| + | * pinch of salt | ||
| + | * 50g of butter | ||
| + | |||
| + | Dry pumpernickel bread overnight, or in the oven. Break into small pieces and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
| + | |||
| + | |||
| + | |||
| + | |||
| + | Serve with cold smoked Creme D' | ||
| For the smoked tomato jam: | For the smoked tomato jam: | ||
| + | |||
| + | |||
| + | |||
| + | |||
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| Strong smoke | Strong smoke | ||
| - | * a mix of forest mushrooms | + | * 250g mixed forest mushrooms |
| * handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
| - | * 1/2 teaspoon of coconut | + | * teaspoon of mild olive oil (able to withstand heat) |
| - | * 1/2 teaspoon | + | * 1 clove of smoked garlic |
| + | * handful of seitan (we used [[http:// | ||
| * cedar grill wraps | * cedar grill wraps | ||
| * butcher' | * butcher' | ||
| + | * a splash of red wine | ||
| + | * water to cover the wraps | ||
| * salt & pepper to taste | * salt & pepper to taste | ||
| - | Chop the herbs finely. | + | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add the olive oild to the remaining herb mixture. Chop seitan |
| Mixed smoke | Mixed smoke | ||
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| * salt & pepper | * salt & pepper | ||
| * coconut oil | * coconut oil | ||
| - | * olive oil | + | * truffle |
| * 1 alder smoking bag | * 1 alder smoking bag | ||
| - | Place white potatoes in a red clay pot, mix with olive oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate | + | Place purple |
| Soft smoke | Soft smoke | ||
| - | * spinach steamed in smoky tea | + | * spinach steamed in tea |
| Tea emulsion | Tea emulsion | ||
| Line 262: | Line 372: | ||
| * pinch of yuzu powder | * pinch of yuzu powder | ||
| * pinch of nutmeg | * pinch of nutmeg | ||
| - | * teaspoon of black tea (smoky lapsang, | + | * teaspoon of black tea (organic English Breakfast |
| * 1/2 teaspoon honey | * 1/2 teaspoon honey | ||
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| Spinach and herbs | Spinach and herbs | ||
| - | 200g baby spinach leaves | + | * 200g organic |
| - | handful of parsley leaves | + | |
| - | salt and pepper | + | |
| - | sprinkle of lemon juice | + | |
| - | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
| Served with Tim Adam's Tempranillo | Served with Tim Adam's Tempranillo | ||
| + | |||
| + | ==== Green antioxidants ==== | ||
| + | |||
| + | (after so much smoke, an antioxidant palate bath is needed!) | ||
| + | |||
| + | * 5 apples | ||
| + | * 12 celery sticks (about 20cm long) | ||
| + | * a splash of lemon juice (to prevent oxydising) | ||
| + | * 1 bunch of parsley | ||
| + | |||
| + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a tea strainer or muslin cloth. Serve in shot glasses. | ||
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| ==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
| - | ==== Steamed smoked chestnuts ==== | + | * ash goat cheese (young) |
| + | * cherry woodchips | ||
| + | * sheep cheese in wine leaves | ||
| + | * apple woodchips | ||
| + | * smoked aged cow cheese | ||
| + | |||
| + | ==== Steamed smoked chestnuts ==== | ||
| + | |||
| + | * 1kg chestnuts | ||
| + | * 500ml full milk | ||
| + | * 2 vanilla sugars | ||
| + | * 20g white sugar | ||
| + | * 25ml rum and Laphroaig (10) mixture | ||
| + | * 4 marron glace | ||
| + | * a bit of sweet cream | ||
| + | |||
| + | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glace. Serve with a splash of sweet cream and bits of marron glace. | ||
| + | |||
| + | |||
| ==== Smoked garlic tiramisu ==== | ==== Smoked garlic tiramisu ==== | ||
| + | |||
| + | |||
| + | * 150 ml espresso or very strong coffee, at room temperature | ||
| + | * 60 ml rum & Laphroaig PX mixture | ||
| + | * 2 teaspoons vanilla powder | ||
| + | * 3 large egg yolks | ||
| + | * 50 g granulated sugar | ||
| + | * 225 g mascarpone cheese | ||
| + | * 3 egg whites | ||
| + | * 26 Savoiardi, Italian ladyfingers | ||
| + | * 30 g raw cocoa powder | ||
| + | * 1 big or two small cloves of smoked garlic | ||
| + | * 1/4 teaspoon coconut oil | ||
| + | * cherry wood chips | ||
| + | |||
| + | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. | ||
| + | |||
| + | Caramelise garlic with a bit of the sugar on low heat until soft and transparent. Mix in a few teaspoons of coffee and cocoa. Smoke using the smoking gun for a few minutes, leave to marinate for 1/2 hour under the smoking bell. | ||
| + | |||
| + | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | ||
| + | Remove bowl from heat then beat in mascarpone cheese until just combined. | ||
| + | Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | ||
| + | |||
| + | Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. | ||
| + | |||
| + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. | ||
| + | |||
| + | |||
| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
| + | |||
| + | * 2 large quinces | ||
| + | * 1l port wine | ||
| + | * 1 orange (zest and juice) | ||
| + | * a few cloves | ||
| + | * teaspoon of allspice | ||
| + | |||
| + | |||
| + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft, but not falling apart. Take the quince out. Reduce the juice until becomes a syrup, filter, pour over quince parts and reserve in the fridge. | ||
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
| - | ==== Smoked dessert cocktail | + | |
| + | ==== Whiskey & Cigars | ||
| + | |||
| + | * 1 part Rye Whiskey | ||
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch from a cherry tree | ||
| + | * 1 cigar | ||
| + | |||
| + | |||
| + | Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry ' | ||
| ==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
| + | * milky oolong | ||
| + | * shincha wakama with yuzu peel | ||
| + | |||
| + | |||
| + | |||
| + | ---- | ||
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| Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
| + | |||
| * 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
| * 100g boter | * 100g boter | ||
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| ---- | ---- | ||
| - | kruidenmayonnaise | + | Kruidenmayonnaise |
| * 75g eigeel | * 75g eigeel | ||
| * 45g kruidenazijn | * 45g kruidenazijn | ||
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| ---- | ---- | ||
| - | gestoomde | + | Gestoomde |
| 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 (served with snijbonen & zuurdesemtoast) | ||
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| Shake over ice, strain into a wine glass. (via "The Tippling Club") | Shake over ice, strain into a wine glass. (via "The Tippling Club") | ||
| - | ====Ode to Bax Beet Pinot==== | + | ==== 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) | ||
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| (A variation from http:// | (A variation from http:// | ||
| + | ==== Tiramisu recipe ==== | ||
| + | |||
| + | based on http:// | ||
nik