(recipes for the event on 21 NOV 2014 > http://fo.am/deep_sweet/ )


Smoked black ash bread

  • 325 g wholemeal flour
  • 585 g spelt flour
  • 650 ml water
  • 2 1/2 teaspoons salt
  • 1 teaspoon yeast
  • 100 g poppyseed
  • 2 spoons activated charcoal powder (you can find it in the pharmacy)

Mix all the ingredients for a smooth dough. Kneed for 10 min. Let it rise for 1 to 1 1/2 hours. Kneed the dough for a few min. Let it rise one more time for 30 min. Form into a bread loaf. Bake it in the preheated oven at 200°C for 1 hour. You can also use a bread-baking oven on a regular bread program. Smoke bread pieces under glass bell with the Smoking Gun just before serving.



  • 200 g frozen or fresh green peas
  • 100 ml cream
  • handfull fresh mint or mint verbena
  • salt and pepper

In a small pot boil a small amount of water. Simmer green peas for a few min. Strain and rinse with cold water (otherwise green peas will loose their colour). Mix with green peas, salt, pepper, fresh mint and cream in blender until smooth.


  • 100 g dry shiitake mushrooms
  • 100 g champignons
  • 1 stalk of lemongrass
  • 1 onion
  • 1 clove of garlic
  • 1 spoon of butter
  • fresh coriander
  • dash of soy sauce
  • dash of sour cream

Chop shiitake, champignons, lemongrass, onion, garlic. Melt butter in pan. Fry chopped ingredients until soft. Add soy sauce, pepper, salt. Blend the mushroom mix with sour cream and coriander until smooth.


  • 200 g purple potatoes
  • 1 spoon of butter
  • nutmeg
  • salt and pepper
  • a few florets of purple cauliflower
  • soy sauce or tamari

Peel purple potatoes but leave them in one piece. Boil in salted water until tender. Mash or blend with butter and spices. Decorate with cauliflower fermented in soy sauce.


  • 250 g meaty tomatoes
  • 100 g red lentils
  • 1 cinnamon stick
  • 3 star anises
  • 5 cloves
  • 5 cloves of garlic
  • pinch of saffron
  • spoon of honey
  • pinch of smoked paprika powder
  • a few spoons of olive oil
  • dash of orange blossom water
  • salt and pepper

Peel tomatoes. (Boil some water in pot, make a small incisions on the tops of the tomatoes, boil them for a few min, and peel under cold running water.) Cut them into quarters. Place tomatoes in an oven tray with the rest of the ingredients except saffron. Bake in the oven at 190°C for about 30 min. Cook lentils according the instructions on the package. Remove big pieces of spices from tomatoes. Blend everything together until smooth. Add saffron.


  • 250 g chick beans (dried or canned)
  • 4 pieces of fresh curcuma (you can also use a spoon of powder)
  • 3 cloves of garlic
  • 100 g cream
  • spoon of honey
  • cayenne pepper
  • fresh coriander
  • salt and pepper

Soak beans for a few hours or drain the canned ones. Cook beans with curcuma and garlic until tender. Blend all the ingredients until smooth.



  • A bitter sling (old-fashioned)

Beetroot raspberry soup


  • 5 rough beetroots (peeled and cut in pieces)
  • 1 red onion
  • 1 stalk of celery
  • 1 “finger” piece of ginger (peeled and grated)
  • 1 large spoon white ginger miso
  • 250 g of raspberries (fresh or frozen)
  • salt and pepper

In a large pot place beetroot, onion, celery, ginger. Add water till the pot is almost full. Bring to boil. Lower the heat and let it simmer without stirring for about 30 min. let cool. In a separate, smaller pot place raspberries and add water to fill the pot. Cook for about 15 min and leave to cool. Carefully strain the juices from both pots. Filter if necessary. Pour both juices into one pot back on the fire. When almost boiling add miso, dissolving it in. Season if necessary. Serve with a dot of full cream yoghurt.

Red raindrops

Black and white rice salad with pomegranate drops and freshly-shaved pubic hair

  • 100 g sticky rice
  • 100 g brown rice
  • 100 g wild rice
  • 1 pomegranate
  • spoon of mayonnaise
  • wasabi powder
  • dried wild herbs mixture
  • edible black moss
  • banana leaf for serving

Cook rice separately according the instructions on the package. Peal pomegranate and separate seeds. Mix gently cooked rice with mayonnaise. Place a spoon of rice mix in the banana leave cup. Sprinkle with pomegranate seeds, vasabi powder, herbal mix. Top it off with rinsed black moss.



  • Fermented liquors such as warm Sake and water kefir with mint verbena leaves

Spinach roll


  • 5 eggs, yolks and whites separated
  • 500 g fresh spinach
  • 60 g spelt four
  • pinch of salt, pepper, nutmeg, and oil


  • 200 g creamy goats cheese
  • 1 red chilli pepper finely chopped
  • salt and pepper

Blanche spinach in salted boiling water for a few min. Rinse with cold water and strain. Mix egg yolks, spinach, flour, and spices in blender. In a separate bowl whisk the egg whites until firm. Fold carefully into the spinach mixture. Spread the mixture into the large tray lined with baking paper. Bake it in the preheated oven at 190°C for about 10–15 min. Spread the filling equally over the baked sheet. Roll up. Slice into 2 cm pieces and serve while hot with cranberry sauce and black and white quinoa.

Cranberry and basil sauce

  • 200 g fresh cranberries
  • 2 red chilies
  • bunch of fresh basil
  • 1 spoon of honey

Cook cranberries with chillies in pot with water for about 30 min. Add basil and cook for another 5 min. Strain well. Put the juice back on fire and add honey. Cook for another 10 min until slightly thick.

Seasonal vege roast in artichoke chestnut mousse

Jerusalem artichoke mousse:

  • 200 g Jerusalem artichoke (peeled and cut into chunks)
  • 100 g chestnuts (peeled and cooked or steamed)
  • 125 ml cream
  • spice mix (pinches of nutmeg, cloves, cinnamon, cardamom, paprika powder, salt, pepper)

Cook artichokes and chestnuts until soft. Season with spice mix. Blend with cream.


Vege roast:

  • seasonal vegetables (such as Brussels sprouts, Romano cauliflower, potatoes, carrots, parsnip…) cut into chunks
  • 50 g butter
  • 6 cloves of garlic (I use garlic fermented in honey for about 1 year)

Melt the butter. Fry the garlic until golden. Add vegetables. Simmer on low heat (stirring regularly) until vegetables are almost soft. In a buttered oven tray spread a layer of the artichoke and chestnut paste. Place veges on top. Cook in preheated oven at 175°C for 20 min. Sprinkle with roasted walnuts just before serving.


  • soft red wine such as Côtes du Rhône or Beaujolais
  • Lemongrass drink (spoon of lemongrass powder, spoon of stevia sugar, juice of half a lime)

Hot Banana and chocolate mousse with champagne and golden honey tongue


Golden Tong

  • 100 g brown sugar
  • 100 g butter melted
  • 100 g flour sifted
  • 1 teaspoon baking powder
  • zest and juice of 1 lime
  • 3 eggs
  • 1 spoon clear honey
  • gold powder for decoration

Beat sugar with eggs for a few minutes till fluffy. Add zest and juice of lime. Layer flour and baking powder in. Add butter and honey. Place the mix in the fridge for 15–20 min. Preheat oven at 180°C. Butter the madeleine forms and sprinkle with flour. Fill each form 2/3 full. Bake for about 10 min until golden brown. Brush with gold just before served.

Baked banana mousse

  • 4 ripe bananas
  • 1 spoon brown sugar
  • 100 ml coconut milk
  • 50 g butter
  • 1 teaspoon cinnamon powder
  • fresh coriander

Butter an oven proof dish well. Place peeled bananas, sprinkle with cinnamon powder and brown sugar and add remaining butter on top. Bake in hot oven at 190°C for about 10–15min. Blend banana with coconut milk and coriander. Serve with chocolate sauce.

Hot chocolate sauce

  • 100 g dark chocolate (70%)
  • 100 ml cream
  • cardamon powder
  • pinch of pink salt
  • peel of one lime

Melt chocolate with cream in a small pot on a low fire. Whisk with electric mixer until fluffy. Add cardamon. Sprinkle with salt and lime peel just before serving.

Champagne sorbet

  • 300 ml champagne
  • blackberries

Pour good dry champagne in ice cream maker. Keep it turning until well frozen. Place in freezer until needed. Serve with one blackberry.


  • milky Oolong tea
  • Spicy kiss of a White guard
  • White Russian cocktail with spiced rind with chilli
  • Sniffing cocoa powder (ginger flavour)

  • deep_sweet_recipes.txt
  • Last modified: 2015-05-14 10:43
  • by nik