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future_fabulators:future_fictions_recipes [2014-10-14 17:03] – majafuture_fabulators:future_fictions_recipes [2014-10-15 19:08] – [Sweet basil teas] maja
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 Ingredients Ingredients
  
 +One clove of fresh yellow corn ( remove the grains with the sharp knife)  
 +100gr of fresh ( or frozen) green peas 
 +1 red paprika (chopped in small pieces) 
 +100gr okra (ladies fingers) sliced 
 +small piece of ginger grated 
 +1 clove of garlic crushed 
 +1 package of agar-agar powder 
 +tamari sauce 
 +fresh coriander 
 +oil for frying 
 +pieces of toast. 
 +Chilli sauce
 Preparation Preparation
- +In the pan heat up a drop of oil. Sauté garlic, ginger add corn grains, green peas, paprika, okra. Let it simmer for a few min. add a spoon of tamari sauce. In a dish aside melt agar agar powder in a bit of water ( check the proportions on the packaging). Add the agar agar mix to the veg. Brin it to boil. Remove from the heat. Pour the mixture into the square deep form to set. Once it is hardens cut in squares and serve n on the pieces toast. Tot up with a drop of chilly sauce. Decorate with fresh coriander. 
- +Sourcing Delhaize suppermarket
-Sourcing+
  
  
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 Ingredients Ingredients
- +500gr of spirelli pasta 
 +Piece of ginger grated 
 +3 cloves of garlic 
 +1 stalk of lemongrass, chopped 
 +100 gr of okra sliced 
 +3 carrots peeled and sliced 
 +1 large onion 
 +tamari sauce 
 +Juice of 3 oranges 
 +orange peels from 3 oranges 
 +Cocos milk 
 +Olive oil for frying 
 +salt &pepper 
 +Fresh coriander chopped 
 +3 different food colourings ( green, red, orange)
 Preparation Preparation
- +Cook pasta in 3 pots. Add different colouring to every batch. Set it aside. 
- +In the pan heat up the oil. Sauté ginger, garlic, onion, lemongrass until brown. Add okra, carrots , juice and tamari sauce. After a few min add cocos milk. Season with salt and pepper if needed. 
-Sourcing+Divide the sauce in 3 batches. Add to the coloured pasta. Stir well. 
 +Serve in the small paper boxes decorate with fresh coriander and strips of orange peels. 
 +Sourcing The colouring is not so easy to find, but you can get it in the asiatic shops such as Kam Yuen supermarket in Brussels. 
 +the rat of the ingredients comes from the biological food supermarket Bio Planet.
  
  
Line 121: Line 147:
   * Lemon grass powder   * Lemon grass powder
   * Stevia   * Stevia
-  * Lemon juice +  * Lime juice
-  * ...  +
 Preparation Preparation
 +Pour hot water over the lemongrass powder. 
 +Let it stand for a while. 
 +Filter it trough coffee filter. 
 +Add stevia sugar and lime juice for the taste.
  
 Serving: Transparent plastic shot-glasses. Serving: Transparent plastic shot-glasses.
Line 149: Line 177:
  
 Ingredients Ingredients
 +
 +500gr potatoes pealed and cut in small squares ( don't forget to keep the peels for the crisps)
 +bunch of flat leaf parsley
 +50gr butter
 +50gr of hervé type of cheese
 +half a cup milk
 +nutmeg powder
 +salt&pepper
 +Green herbs
 +Witlof(Chicory) leaves for serving
  
 Preparation Preparation
 +Place potato cubes in the pot and cover it with water. Let it cook on a small heat until water is evaporated and potatoes are soft.Remove from the heat. Add chopped parsley leaves and let it stand aside but with the lid on for a few min.  Add butter, cheese, milk,nutmeg. Mix everything well with pure maker.Season with salt and pepper if necessary.
  
 + 
 Serving Serving
 +Serve a spoon of pure in the chicory leave decorated with green herbs. 
  
-Sourcing+Sourcing All the ingredients come from the Biological supermarket Bio Planet
  
  
-==== Pumpkin and smoked paprika velouté ====+==== Pumpkin velouté ====
  
 The inhabitants of the Discipline Scenario eat seasonally, but flavour their food with (home)dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings in a (heated) home, listening to the rain and wind are ranging outside, while we're cosily protected by our well-insulated windows. Even if its colour suggests warmth, according to the traditions of Ayurveda pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity.  The inhabitants of the Discipline Scenario eat seasonally, but flavour their food with (home)dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings in a (heated) home, listening to the rain and wind are ranging outside, while we're cosily protected by our well-insulated windows. Even if its colour suggests warmth, according to the traditions of Ayurveda pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity. 
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 Sourcing: Pumpkin and sweet potato from the market in Molenbeek, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the market in Barcelona, Spain. Oregano (Majcina Dusica) picked by Maja Kuzmanovic in Pula, Croatia. Thyme from Maja's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]]. Sourcing: Pumpkin and sweet potato from the market in Molenbeek, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the market in Barcelona, Spain. Oregano (Majcina Dusica) picked by Maja Kuzmanovic in Pula, Croatia. Thyme from Maja's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]].
  
-==== Mixed grains and seeds with chantarelles and harissa ====+==== Spoonful of fertility ====
  
 +Mixed grains and seeds with chantarelles and harissa
 +
 +Grains are traditionally served on weddings as fertility blessings, in many regions of Europe. In Discipline Scenario, traditions and rituals are rediscovered and celebrated. Forgotten ingredients including grains and seeds such as spelt, barley, buckwheat, linseed and hemp are served in family meals again. Another forgotten tradition: foraging has been re-introduced, albeit in a appropriately disciplined way. In this dish we combine the grains and forest mushrooms, spiced up with a hearty harissa.
 +
 +
 +{{>https://secure.flickr.com/photos/foam/15436330646/in/set-72157648440738481 ?maxwidth=600}}
 +
 +Ingredients:
 +250gr of 5 grain mix
 +handful dried apricots chopped in small pieces
 +1 clove f garlic
 +1 small onion
 +250gr Chantarelles  mushrooms chopped
 +100gr sour cream
 +Harissa to serve
 +Butter for frying
 +Alfalfa shoots for decoration
 +
 +Preparation:
 +Cook grain according the instructions on the package.
 +In the pan melt butter. Sauté garlic and onion until golden. Add apricots and mushrooms and cooked grain. Season with salt and butter.
 +
 +Serving:
 +Serve in small one bite spoons topped up with a drop of sour cream and harrissa. 
 +Decorate with a few treads of alfalfa shoots.
 +
 +Sourcing:All the ingredients comes from the Biological supermarket Bio Planet
  
  
 ==== Layered wholegrain hummus and beetroot sandwiches ==== ==== Layered wholegrain hummus and beetroot sandwiches ====
  
-=== Collapse ===+A rich, dark wholegrain bread is for us a symbol of wholesome European food traditions. We combined the bread with two vegetarian pastes, one with legumes (chickpeas) and the other with root vegetables (beetroot), both hearty fare that we could imagine a Discipline mother would pack for her children's lunch... 
 + 
 +{{>https://secure.flickr.com/photos/foam/15272640529/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 + 
 +Preparation 
 +Cook 5 row beetroot, celeriac, 3 apples and 3 garlic in the salt crust one day before.  
 +For the salty dow you will need 700gr of flour, 700gr of salt about 350ml water. 
 +Preheat the oven to 220°C. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled), Beetroot (all of them in one sheet of dough), apples, garlic. Bake in the oven for 20 minutes, then reduce the temperature to 160°C and cook for another 35–45 minutes, depending on the size. Leave to cool down, then store in the fridge overnight.  
 + 
 +You will need 1 whole grain bread loaf sliced 
 + 
 +1 layer  
 +Celeriac paste 
 +1 celeriac baked in the salt crust pealed and cut in pieces 
 +1 full head of garlic baked in the salt crust all the peel removed 
 +3 apples baked in the salt crust all the peal and seeds removed 
 +dash of cream 
 +henep seeds  
 + 
 +Place all the ingredients in the mixer. Mix until smooth paste. 
 + 
 + 
 +2 layer 
 +Beetroot paste 
 +5 beetroot baked in the salt crust 
 +150ml sour cream 
 +pine tree nuts  
 +pepper 
 + 
 +Place all the ingredients in the mixer. Mix until smooth paste. 
 + 
 +3 layer 
 +Hummus 
 + 
 +250gr chickpeas soaked over night 
 +2 coves of garlic 
 +1 small onion 
 +150gr of soft and creamy goats cheese 
 +Spoon of butter 
 +cumin powder 
 +Teaspoon of honey 
 +bunch of fresh coriander 
 + 
 +Mix all the ingredients except butter in the mixer until the smooth paste. Add a bit of water if the paste is to tick. 
 +Place the paste in the buttered heatproof dish. Put a remaining butter on top. 
 +Bake the mixture for about 20-30 min in the oven at 180°C. 
 +Let it cool down. 
 + 
 +Assemble sandwiches one layer hummus, one layer beetroot, one layer celeriac paste. 
 +Cut off the crust. Place the sandwiches in the refrigerator for at least 1 hour. Cut in the wished size squares. 
 +Serve on the skewers pricked in the plant. 
 + 
 +Sourcing:All the ingredients comes from the Biological supermarket Bio Planet 
 + 
 + 
 +===== Collapse =====
  
 Context: waste as food, fermentation, hunting and gathering, anti-biotic resistance, starvation/decadence, mock meat, insects, nose-to-tail diets... Read more about the [[food_scenarios_collapse|Collapse scenario]] Context: waste as food, fermentation, hunting and gathering, anti-biotic resistance, starvation/decadence, mock meat, insects, nose-to-tail diets... Read more about the [[food_scenarios_collapse|Collapse scenario]]
  
-  * Potato-peel chips with truffle oil +{{>https://secure.flickr.com/photos/foam/15272808168/in/set-72157648440738481}}\\
-  * Fermented seasonal mushrooms +
-  * Smoked mushroom consomme +
-  * Crickets in seaweed salt +
-  * Spirulina capsules+
  
-=== Transform ===+==== Potato-peel chips with truffle oil ==== 
 + 
 +Waste is food in the Collapse Scenario. While once we might have peeled our potatoes to make chips, we now have only potato-peel, even in the most decadent places like the Last Supper Club. The opulence of the dish is increased by adding the rare black truffle oil and a sprinkling of seaweed.  
 + 
 +{{>https://secure.flickr.com/photos/foam/15459398805/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients 
 +  * White potatoes 
 +  * salt 
 +  * sunflower oil for frying 
 +  * paper kitchen towel 
 +  * truffle oil 
 +  * sea salt 
 + 
 +Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Heat frying oil in a deep fryer or frying pan. Fry the peels a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt, truffle oil and seaweed. 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. 
 + 
 +Serving: wrap the crisps in newspapers and tie with butcher's twine. 
 + 
 + 
 +Sourcing: potatoes comes from the Biological supermarket Bio Planet 
 + 
 +==== Fermented button mushrooms ==== 
 + 
 +One of the main reasons behind the collapse of food industry in this scenario is antibiotic resistance. The big pharma doesn't provide us with weapons to fight bacteria, and instead the old tradition of (wild) fermentation is thriving again, lead by bio-hackers and militant fermenters. As farming above ground isn't an option any longer, people are cultivating mushrooms in squatted bunkers and fermenting them in post-apocalyptic fermentation vats. This dish is an example of how people in this scenario plan to keep the "good" bacteria growing to keep the "bad" ones at bay. We served simple button mushrooms that are easy to cultivate and fermented them for a few days is some good Belgian beer. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15459397405/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Preparation 
 +You will need  
 +glass jar with the lid 
 + 
 +500 gr large champions cut in quarters  
 +5 cloves garlic cut in half 
 +1 red chilly cut in pieces 
 +1 branch of tijm 
 +1 tea spoon genever grains 
 +1,5 soup spoon sea salt 
 +700 ml filtered water 
 + 
 +Brush champions from any sand or earth residues,  
 +Melt salt in the water  
 +Place all the ingredients in the clean jar. 
 +Make sure the mushrooms are covered by the salty liquid. 
 +Close the jar and leave it stand out of sunlight for 3 days. 
 +Strain mushrooms and serve it in a soup bowl or a small jar. ( reserve the juice for making soup) 
 + 
 +After the fermentation period place the mushrooms in the refrigerator. To be consumed in a day or two. 
 +Note – in summer the fermentation process goes faster due to the higher temperature. Your mushrooms might be ready faster. 
 + 
 +==== Smoked fungus juice ==== 
 + 
 +There is no waste in the Collapse kitchen. The fermentation liquid used for the mushrooms in the dish above is spiced, smoked and recycled into a sour tonic.  
 + 
 +{{>https://secure.flickr.com/photos/foam/15436308236/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 + 
 +Ingredients 
 +Onion 
 +Garlic 
 +celery stalks 
 +2 carrots 
 +3 tomatoes 
 +tijm 
 +Liquid from fermented champions 
 +dash of oil 
 + 
 +Preparation 
 +Place all solid ingredients in an oiled pan. Sauté for a few min. 
 +Add the champion juice.Add a bit water to cover all the veg. Put the lid on and let it simmer for about 30 min. 
 +Strain and filter trough the coffee filter.  
 +Taste. If the soup is to strong in taste add water a spoon of honey. 
 + 
 +Serving 
 +Warm it up before serving.  
 +Smoke the whole quantity of soup with the smoking gun and hickory wood. 
 + 
 +Sourcing: The champions comes from Delhaize supermarket. the rest of the ingredients comes from the Biological supermarket Bio Planet 
 + 
 + 
 +==== Spirulina capsules ==== 
 + 
 +In the world of collapsed food systems dietary supplements are a big industry. As an example of an already booming industry in both natural and artificial [[https://en.wikipedia.org/wiki/Spirulina_%28dietary_supplement%29|Spirulina]], we served this popular cyanobacteria in a capsule. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15272633849/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients 
 +  * cold pressed spirulina pills 
 + 
 +Serving: Pour the pills in an authentic-looking medicine jar. Serve with the smoked fungus juice. 
 + 
 +Sourcing: [[http://www.naturalcorner.be/|Natural Corner]] organic shop. Medicine bottle recycled from chocolate pills of [[http://www.thechocolateline.be/|The Chocolate Line]]. 
 + 
 +==== Mock worms in seaweed salt ==== 
 + 
 +Our plan for this dish was to serve insects or worms. However due to a large insectivore fair in Belgium on the same day, we were unable to procure "the real thing". Instead we served tiny anchovies that looked like maggots, had a texture of a cricket, but tasted fishy. We decided it was an interesting substitute to be served on a bed of seaweed, in a shellfish. Deception upon deception, which perfectly suited some of the more obscure aspects of the Collapse Scenario. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15456253171/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 + 
 +Ingredients 
 +100gr of salted dried mini anchovies  
 +1 pack of seaweed salad 
 +Dash of fish sauce 
 +Dash of olive oil 
 +Black Sesame seeds for decoration 
 + 
 +Preparation 
 +Soak anchovies for an hour to get the salt out. 
 +Soak the seaweed salad for 10 min. 
 +Sauté anchovies in the pan with oil for a few min. Add strained seaweed.  
 +Add a few drops of fish sauce. 
 + 
 +Serving 
 +Serve in the mussels shells.  
 +Sprinkle with black sesame seeds. 
 + 
 +Sourcing: All the ingredients come from an Asiatic supermarket KanYuen in Brussels 
 + 
 + 
 + 
 +===== Transform =====
  
 Context: innovation, playfulness, DIY, flavour pairing, food science, food forests, micro-supply chains, ultra-boutique products... Read more about the [[food_scenarios_transform|Transform scenario]] Context: innovation, playfulness, DIY, flavour pairing, food science, food forests, micro-supply chains, ultra-boutique products... Read more about the [[food_scenarios_transform|Transform scenario]]
  
-  * Raw cocoa snuff + 
-  * Fruit reduction with chilli +{{>https://secure.flickr.com/photos/foam/15459667635/in/set-72157648440738481}}\\ 
-  * Mock oysters (glazed seasonal fruit) + 
-  * Popping dates + 
-  * Purple carrots and candied violets +==== Fruit elixir ==== 
-  * Sweet basil drink+ 
 +Delivered from the Transform Scenario's food science lab, this is an intense fruity elixir to heighten the spirits and the immune system simultaneously. A concoction of elderberry and edible perfumes, served in a laboratory pipette to be playfully squirted directly into the guests' mouth. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15459039132/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients 
 +7 big  apples 
 +100gr of garden berry’s mix fresh or frozen ( such as elder berry, raspberry, red berry, blackberry, strawberry...) 
 +Lime juice of one lime 
 +Rose petals dried 
 +1 red chilly chopped. 
 +100gr sugar 
 +Genever  
 + 
 + 
 +Preparation 
 +Cook apples, berry's ,lime juice, rose petals and chilly on the low heat in a bit of water for 30 min.  
 +Strain it well. Put the juice back on the fire add sugar. Let it simmer for another 30 min until reduced by half and slightly thickens. When it cools down add a bit of genever.  
 + 
 +Serving 
 +Serve in the pippets. 
 + 
 +Sourcing: Apples are very cheep this year. we are getting it from an old lady in our village. She is to old to treat her trees with chemicals. So we take an advantage of it. The berry's , rose petals comes from my own garden picked up in summer and kept it till now dryer or frozen. 
 + 
 + 
 + 
 + 
 +==== Mock oysters ==== 
 + 
 +The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely similar to oysters, except the shells we used instead of plates. The food itself could have come from one of the "Bucolicities" or urban food forests that are abundant in the Transform world. It is a quince lovingly infused with sweet port, leaves and spices, caramelised to its deep pink perfection. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15436295326/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients 
 +  * 2 medium sized quinces 
 +  * 1l red port 
 +  * 1 orange (peel and juice) 
 +  * 1 kaffir lime leaf 
 +  * 1 lemon myrtle leaf 
 +  * 1 cinnamon leaf 
 +  * pinch of allspice 
 +  * 1 tsp cloves 
 + 
 +Preparation: Cut the quince in small, bite-sized pieces. Peel the orange and juice it. Bring the port to the boil, add orange juice and peel, leaves and spices. Once on the boil add quince. Cover with a lid and boil until the quince is soft but firm. Use a slotted ladle to take the quince out of the liquid and set aside. Keep boiling the liquid on high flame until reduced to a thick syrup. Take off the fire, discard the leaves and cloves. If you want a completely smooth liquid, pass it through the sieve. Pour the syrup over the quince, cool and reserve in the fridge overnight.  
 + 
 +Serving: Spoon several pieces of quince and syrup into oyster shells and serve with bamboo skewers. 
 + 
 +Sourcing: Quinces came from the Molenbeek market in Brussels, Belgium. Port from Delhaize. Orange from the Tanclub organic shop. Cinnamon leaf and allspice were a gift from a Veronique Linard and Hans de Man living in Jamaica. Cloves came from an organic farm in Tanzania. Kaffir lime and lemon Myrtle we brought back from the Adelaide Market in Australia. All ferally traded in our luggage on our way back from various work and family related travels.  
 + 
 +==== Popping dates ==== 
 + 
 +Transform Scenario has a closed loop industrial production, and there is virtually no pollution. CO2 is captured and transformed into other useful products, such as for example [[http://www.molecule-r.com/en/content/21-popping-sugar|popping sugar]]. In this dish the sugar comes in lavish chocolate coating, as a sprinkle on the sweet [[http://datecoop.com/mazafati-dates/|Mazafati dates]] stuffed with rough sesame tahini. A dish that transforms in contact with your mouth - a symbol of the ultra-boutiqueness of some of the Transform's gastronomy. 
 + 
 +{{>https://secure.flickr.com/photos/foam/15459377275/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients:  
 + 
 +  * 500g Mazafati dates 
 +  * 1 small jar of thick (non liquid) tahini (sesame paste) 
 +  * a few teaspoons of chocolate coated popping sugar 
 + 
 +Preparation: Pit the dates beforehand and keep cool. Just before serving fill each date with a small amount of tahini (using a big syringe or a small teaspoon).  
 + 
 +Serving: Sprinkle the stuffed dates with popping sugar and serve on a large lightly coloured serving plate.  
 + 
 +Sourcing: Dates came from a Pakistani shop in Molenbeek, Belgium. Tahini was bought in the Natural Corner organic shop, popping sugar from Mmmmh, both in Brussels, Belgium. 
 + 
 +==== Carrots and violets ==== 
 + 
 +Pairing flowers and root-vegetables seems like a food-forest pairing that Transform inhabitants might choose for their breakfast, light dessert or a snack freshly picked from one of the many urban productive gardens. Furthermore the molecular pairing of carrots and violets would definitely be known to their food design-science labs. We also paired the ingredients by colour, as design and aesthetics seem to be an important consideration in this scenario. Deep orange and purple are quite a stimulating combination… 
 + 
 +{{>https://secure.flickr.com/photos/foam/15456230031/in/set-72157648440738481 ?maxwidth=600}}\\ 
 + 
 +Ingredients: 
 +  * 5 purple carrots 
 +  * a handful of candied violets (and a few more for serving) 
 +  * urban honey (to taste) 
 +  * juice of 1/2 lemon 
 + 
 +Preparation: Grate the carrots by hand or using an electric mixer. Pour lemon juice and mix as soon as possible so the carrots don’t loose their bright colour. Chop candied violets as fine as you can and mix with the carrots. Add a teaspoon of honey, mix well and taste. If you prefer a sweeter taste, keep adding honey until you obtain the taste you like. Press the mixture down with a ladle to remove excess air, place in an airtight container and leave in the fridge for a few hours. 
 + 
 +Serving: Pour a few spoonfulls of the mixture into small bowls (we used black Japanese lacquered wooden bowls). Decorate with a few whole candied violets. Serve with a range of small silver teaspoons. 
 + 
 +Sourcing: Carrots and lemon came from Les Tanneurs organic market, violets from AM Sweet, urban honey from FoAM member and bee-keeper Christina Stadlbauer, the bowls from a closed down Japanese restaurant in Amsterdam and the tea-spoons from the flea market in Brussels. 
 +   
 + 
 +==== Sweet basil teas ==== 
 + 
 +To end the menu we served some digestive herbal iced teas. All of the teas had health benefits, but were also pleasing to the eye, albeit unnerving for some of our guests who have not seen steeped basil seeds before. They resemble tiny eyes of tadpoles, and their texture is quite slippery. Most people were keen to try them anyway. We paired the basil seeds with a hibiscus, lavender & rose and mallow teas. Hibiscus to ward off the flu season, lavender and rose as a calming and headache reducing elixir and mallow for cleansing our breathing apparatus. Talking about ethnobotanical inspirations behind this drink allowed us to talk a bit about the human-plant interaction that has deep consequences in the Transform scenario. We hope our visitors left slightly transformed themselves… 
 + 
 +{{>https://secure.flickr.com/photos/foam/15272810747/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272813687/in/set-72157648440738481 ?maxwidth=300}}\\ 
 + 
 +Ingredients: 
 +  * 2 teaspoons of sweet basil seeds 
 +  * 1 handful of hibiscus flowers 
 +  * 2 tsp dried lavender 
 +  * 2 tsp dried roses 
 +  * 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) 
 +  * sugar/honey/stevia to taste 
 +  * ~3l boiling water 
 + 
 +Preparation:  
 + 
 +Basil seeds: Pour the basil seeds in a jar and cover them with ample water (the water  should cover at least 5cm above the seeds). The seeds will expand over about 10 minutes. Make sure that they don’t form a gel, otherwise they’ll stick to each other - add some more water in this case. The swollen seeds should still be 'swimming' in a bit of liquid  when they stop expanding. Place the closed jar in the fridge for a few hours.  
 + 
 +Iced teas: Steep the flowers separately in boiling water. For the quantities above we used between 500ml and 1l of water - it depends how strong you like the tea. Add a sweetener if you like, to your taste, while the water is still warm. Cool down, then chill in the fridge overnight. A note about the mallow tea: the flowers will colour the tea a beautiful blue when you just put them in, then turn purple and eventually yellow. If you want to serve a strikingly coloured drink, add a teaspoon of the flowers to the tea just before serving.  
 + 
 +Serving: In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas.  
 + 
 +Sourcing: Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard that she picked up while working with crafter-jewellers in Burkina Faso. Dried lavender came from a lavender farm in Istria, Croatia, roses and mallow came from Mmmmh in Brussels.  
  
  • future_fabulators/future_fictions_recipes.txt
  • Last modified: 2018-07-16 09:00
  • by nik