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future_fabulators:future_fictions_recipes [2014-10-14 18:20] – [Smoked fungus juice] 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.
  
  
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   * 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.
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 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
  
  
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 Ingredients: 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: 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: 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:+Sourcing:All the ingredients comes from the Biological supermarket Bio Planet
  
  
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 {{>https://secure.flickr.com/photos/foam/15272640529/in/set-72157648440738481 ?maxwidth=600}}\\ {{>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
  
  
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   * paper kitchen towel   * paper kitchen towel
   * truffle oil   * truffle oil
-  * seaweed sprinkles+  * 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. 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.
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-Sourcing:  +Sourcing: potatoes comes from the Biological supermarket Bio Planet
  
 ==== Fermented button mushrooms ==== ==== Fermented button mushrooms ====
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 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. 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 ==== ==== Smoked fungus juice ====
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 Ingredients Ingredients
 +Onion
 +Garlic
 +celery stalks
 +2 carrots
 +3 tomatoes
 +tijm
 +Liquid from fermented champions
 +dash of oil
  
 Preparation 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 Serving
 +Warm it up before serving. 
 +Smoke the whole quantity of soup with the smoking gun and hickory wood.
  
-Sourcing+Sourcing: The champions comes from Delhaize supermarket. the rest of the ingredients comes from the Biological supermarket Bio Planet
  
  
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 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. 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}}+{{>https://secure.flickr.com/photos/foam/15272633849/in/set-72157648440738481 ?maxwidth=600}}\\
  
 Ingredients Ingredients
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 Ingredients 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 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 Serving
 +Serve in the mussels shells. 
 +Sprinkle with black sesame seeds.
  
-Sourcing +Sourcing: All the ingredients come from an Asiatic supermarket KanYuen in Brussels
  
  
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 Ingredients 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 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 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.
-Sourcing+
  
  
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 ==== Popping dates ==== ==== 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.+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}}\\ {{>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 ==== ==== 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 ==== ==== 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