The guests are arriving, taking off their coats, milling and chatting at the entrance. There is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the 'grass', wash and dry their hands under a long table cloth/towel. Drinks are served by a friendly barman - alcoholic and non-alcoholic, smoked and gaseous. The bite-sized finger food comes on sonic trays served by the gracious waiters and the two head chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers in the centre of the trays. Sounds of food in and around the mouth.

• 2 white potatoes
• salt
• sunflower oil for frying
• paper kitchen towel
• 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 to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a deep fryer or frying pan. 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.

• 18 quail eggs
• teaspoon of black tea leaves
• apple wood chips for smoking

Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off 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 in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise.

NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea.

Mayonnaise

• 2 chicken egg yolks
• 1 teaspoon mustard
• 1 spoon lemon juice
• pinch of salt
• ~ 250 ml peanut oil
• handful of fresh parsley and fennel steamed for a few minutes

Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge, in an airtight container.

Dukkah dust

• handful of hazelnuts
• handful of almonds
• 1/2 handful pistachios
• 1/2 handful sesame seeds
• 1 teaspoon chia seeds
• 1 teaspoon hemp seeds
• 1 teaspoon blue thyme
• 1 teaspoon caraway seeds
• pinch of salt
• pinch of smoked paprika powder (spicy)
• apple wood chips

Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder into a coarse powder. Smoke with the smoking gun using apple wood chips, then 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 portion.

Smoked glue

• dijon mustard with grilled spices
• smoked sun-dried tomatoes
• cherry wood chips

Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes - they're also very salty, best to taste after adding a pinch, then decide how much more is needed.

Peppers

• 6 small sweet peppers
• apple wood chips
• popping sugar

Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers on the 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.

Steamed carrot and orange syrup

• 3 carrots
• 3 oranges
• 1 vegetable stock 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 to reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.

Crackers with smoked pistachios

(from an old Australian Women's Weekly magazine)

• 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 crisp and golden brown.

Serve with orange and carrot syrup.

• 1 litre sparkling water (or use a soda maker to carbonate plain water)
• 1 litre still water
• Cherry wood chips

Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting.

• 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 one smoked over volcanic rocks in Oaxaca)
• mesquite wood chips

Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips 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!)

After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four 'movements'. One by one the guests are lead by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their place, the lights go out, so that there are only twelve candles left. Three large cobble stones are brought to the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served.

• 2 japanese-style incense sticks “Atlas Cedar”

Light the incense ~10 minutes before guests arrive in the Solitary space

• 1 dl boiled, cooled water
• 5 drops of sage flower water
• 2-3 drops of mint water
• 2-3 drops of lemon juice

Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette.

• 3 cobblestones (or other large stones)
• 5-10 drops of cedar essential oil
• 5-10 drops of rosemary essential oil
• ~1/2l of boiling water

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.

Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Give one to each guest to warm their hands.

• 1 cup of sushi rice
• pinch of dried dulse seaweed flakes
• pinch of icelandic moss
• a few drops of truffle oil
• pinch of arctic salt (with arctic thyme and moss)
• pinch of bush tomato powder
• Slovenian fleur-de-sel
• a few twigs of (pickled) samphire
• thyme essential oil (edible!)
• wasabi (freshly ground or in paste)

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.

• gyokuro or matcha tea
• water at 70C

Gyokuro: Infuse the tea for 2-3 minutes. Matcha: Mix about 1 teaspoon for 3dl of water. Froth it up with a tea whisk.

• 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, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add seasoning if needed.

Light one stick of Citronelle Incense a few minutes before people arrive.

• handful fresh or dried melissa leaves
• handful fresh or dried verbena leaves
• juice of 1/2 lemon
• 1 spoon of honey

Make a tea with the melissa and verbena leaves, letting it stand for 15 minutes till the colour becomes a light brown. Strain it. Add honey and lemon juice. Let it cool, then pour the mixture into an ice maker. Leave it turning in the ice maker until the mixture thickens. Transfer to a container and place the tea in the freezer until needed.

For the garden vegetables

• 1 purple carrot
• 1 orange carrot
• 1 yellow carrot
• 1 beetroot
• 1 black radish
• 1 yellow radish
• 1 parsnip
• 1 leek
• 1 jerusalem artichoke
• 12 florets of purple cauliflower
• 12 florets of romanesco cauliflower
• splash of red wine
• splash of milk
• pinch of milky oolong
• pinch of vanilla
• a twig of rosemary
• a handful of leek sprouts
• a few twigs of cress

Chop all root vegetables in thick slices. divide 1/2 cauliflower in small florets, blend the rest into couscous-like bits. Chop one carrot and 1/2 beetroot in the thinnest slices on the mandolin. Steam until done (soft, but not falling apart). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Keep in separate containers in the bain marie.

For the 'sediment'

• 1 whole celeriac root
• 500g salt
• 500g flour
• 300g water

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 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're quite fragile!

For the grit:

• 1 cup black quinoa
• 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 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 the fridge and warm up just before serving.

For the soil

• 4 tablespoons of hazelnut and almond puree (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into puree while still warm)
• 2 tablespoons all-purpose flour
• 1 teaspoon of ume-shizo (to taste, it's very salty)
• 1/2 teaspoon sugar
• a pinch of salt
• 1 teaspoon of cocoa powder
• 1/2 teaspoon porcini powder
• 1 teaspoon hemp powder
• 3 tablespoons unsalted butter
• 1 teaspoon truffle oil

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.

For the fertiliser

• 8g applewood chips
• 200g water
• 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.

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:

• 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.

• 500 g Russian fresh cheese
• 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' from Croatia, perhaps these dumplings cannot be steamed but must be boiled…. NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better.

* 250g eastern European quark/cottage cheese * 2 egg yolks * 2 teaspoons of salt * 2 tablespoons sour cream * 3 tablespoons semolina * 5 tablespoons spelt flour * 1/2 teaspoon baking powder * 2 beaten egg-whites * a dollop of Creme d'Issigny (or sour cream) for serving Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs.

• 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'Issigny and warm smoked tomato jam.

For the smoked tomato Jam:

• 200 g cherry tomatoes or plum tomatoes
• 1 clove of garlic
• 1 onion sliced
• 1 small chili pepper chopped
• 1 teaspoon cinnamon powder or 1 stalk of cinnamon
• 1 spoon orange blossom water
• saffron
• cherry wood smoking chips

Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or home smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron in a baking tray. Cook in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper if needed.

Strong smoke

• 250g mixed forest mushrooms
• handful of fresh thyme, sage and parsley
• teaspoon of mild olive oil (able to withstand heat)
• 1 clove of smoked garlic
• handful of seitan (we used Seitan Gourmet Grill)
• cedar grill wraps
• butcher's twine
• a splash of red wine
• water to cover the wraps
• salt & pepper to taste

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 in 1/2cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher's twine in a mixture of water and red wine for at least 10 minutes. Combine mushrooms and seitan. Divide them on 8 wraps. Wrap and tie with butcher's twine. Smoke in the Green Egg for 10 minutes.

Mixed smoke

• 12 small purple potatoes
• 12 small white potatoes
• 1 rosemary twig
• salt & pepper
• coconut oil
• truffle oil
• 1 alder smoking bag

Place purple potatoes in a red clay pot, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun (hickory wood). Serve under the smoking bell, with smoke still present.

Soft smoke

• spinach steamed in tea

Tea emulsion

• 25g butter
• 10g water
• pinch of yuzu powder
• pinch of nutmeg
• teaspoon of black tea (organic English Breakfast or Assam tea)
• 1/2 teaspoon honey

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

• 200g organic spinach leaves
• handful of parsley leaves
• salt and pepper
• sprinkle of lemon juice

Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further few minutes until just wilted and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, let it cool. Add lemon juice to taste. Mix spinach and emulsion at the end.

Served with Tim Adam's Tempranillo

(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.

• hard cheese - such as Comte cheese (from Delhaize)
• goat cheese - such as Crottin de Chavignol (from Delhaize) or Crottin Affine (from Efarmz)
• cow milk cheese - Folie Bergere herbes (from Efarmz)
• mozzarella (from Efarmz)
• Sainte Maure ash cheese (doesn't need to be smoked; from Efarmz)
• hickory and apple smoking chips

Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served.

• 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.

• 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.

• 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.

• 150 g dark chocolate broken in pieces
• 100 g marshmallows
• 400 g condensed sweet milk
• 100 g brown sugar
• 125 g butter
• smoked sea salt
• 1 vanilla stalk smoked on maple wood chips

Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring constantly. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving.

(from Chocolate: 100 Everyday Recipes, by Parragon Books)

For the crisp pastry:

• 175 g flour
• 125 g butter
• 4 spoons brown sugar

For the caramel:

• 55 g butter
• 4 spoonfuls brown sugar
• 400 g sweetened condensed milk

• walnuts smoked on the hickory wood chips with the smoking gun

For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts.

• 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 'stalk'.

• milky oolong
• shincha wakama with yuzu peel

a collection of recipes that inspire 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