Differences
This shows you the differences between two versions of the page.
Both sides previous revision Previous revision Next revision | Previous revision | ||
future_fabulators:future_fictions_recipes [2014-10-20 18:57] – maja | future_fabulators:future_fictions_recipes [2018-07-16 09:00] (current) – old revision restored (2015/05/19 15:33) nik | ||
---|---|---|---|
Line 1: | Line 1: | ||
====== Future Fictions Recipes ====== | ====== Future Fictions Recipes ====== | ||
- | [[future_fictions_menu|Food Futures Menu]] | + | Prepared |
- | {{: | + | {{: |
+ | ---- | ||
===== Continue===== | ===== Continue===== | ||
- | Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, | + | Context: “continue business as usual” |
{{> | {{> | ||
Line 16: | Line 17: | ||
Banana and parsley raita with vegetable crisps | Banana and parsley raita with vegetable crisps | ||
- | Inspired by the [[http:// | + | Inspired by the [[http:// |
{{> | {{> | ||
Line 23: | Line 24: | ||
For the dip: | For the dip: | ||
- | * 2 Cavendish (i.e. most common) bananas (not too ripe nor sweet) | + | * 2 Cavendish |
- | * 1 Red banana ([[http:// | + | * 1 red banana ([[http:// |
- | * 2 Apple (Latundan) bananas ([[http:// | + | * 2 apple (Latundan) bananas ([[http:// |
- | * 400ml Greek yoghurt | + | * 400 ml Greek yoghurt |
- | * 1 bunch flat leaf parsley | + | * 1 bunch flat-leaf parsley |
* 1 tsp black mustard seeds | * 1 tsp black mustard seeds | ||
* 1 chunk of ginger root (to taste) | * 1 chunk of ginger root (to taste) | ||
- | * Salt (to taste) | + | * salt (to taste) |
* [[http:// | * [[http:// | ||
- | For crisps | + | For crisps: |
- | * an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc) | + | * an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc.) |
- | * 1/2 cup herbs (parsley, sage, basil, mint, verbena...) | + | * 1/2 cup herbs (parsley, sage, basil, mint, verbena…) |
* 1/2 cup frying oil (grapeseed, sunflower seed or coconut) | * 1/2 cup frying oil (grapeseed, sunflower seed or coconut) | ||
Serving: | Serving: | ||
- | * Banana | + | * banana |
- | * Edible | + | * edible |
- | * Parsley | + | * parsley |
== Preparation == | == Preparation == | ||
- | Banana and parsley raita: put all ingredients in a strong blender and blend until smooth. Transfer to glass jars and reserve in the fridge for at least a few hours. | ||
- | Vegetable crisps: due to time constraints we have opted for buying vegetable crisps from an organic store. However, they can be made at home using a [[http:// | + | Banana and parsley raita: |
+ | Put all ingredients into a strong blender | ||
- | Crunchy herbs: | + | Vegetable crisps: |
+ | Due to time constraints we opted for buying vegetable crisps from an organic store. However, they can be made at home using a [[http:// | ||
+ | |||
+ | Crunchy herbs: | ||
+ | Select | ||
== Serving == | == Serving == | ||
- | Pour the dip in a few banana-leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve asap, to avoid the crisps getting soggy.. | + | Pour the dip into a few banana leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve ASAP, to avoid the crisps getting soggy. |
== Sourcing == | == Sourcing == | ||
- | Bananas, crisps and Orac mix from [[http:// | + | Bananas, crisps and Orac mix sourced |
==== Limburg sushi ==== | ==== Limburg sushi ==== | ||
- | In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated | + | In the Continue scenario there is much ruthless borrowing and re-localising |
{{> | {{> | ||
Line 65: | Line 70: | ||
== Ingredients == | == Ingredients == | ||
- | * Nori sheets ([[https:// | + | * dori sheets ([[https:// |
- | * Dulse flakes ([[http:// | + | * dulse flakes ([[http:// |
- | Potato | + | Potato |
- | * 1/2kg (Adirondack) | + | * 1/2 kg blue (Adirondack) potatoes ([[http:// |
- | * Butter | + | * butter |
- | * (Himalayan | + | * (Himalayan |
- | Marinated | + | Marinated |
- | * 200g thin green asparagus (tips) | + | * 200 g thin green asparagus (tips) |
* 1/2 lemon | * 1/2 lemon | ||
- | * 1tsp (smoked) olive oil | + | * 1 tsp (smoked) olive oil |
* Tamari soy sauce (to taste) | * Tamari soy sauce (to taste) | ||
== Preparation == | == Preparation == | ||
- | Potato puree: Boil potatoes in the skin. Test their softness with a fork. The fork should pierce the potatoes easily, but they shouldn' | + | Potato puree: |
+ | Boil potatoes in the skin. Test their softness with a fork. The fork should pierce the potatoes easily, but they shouldn' | ||
- | Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place the asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil, that we smoked a few weeks earlier using the [[http:// | + | Asparagus: |
+ | Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil that we smoked a few weeks earlier using the [[http:// | ||
- | Sushi: Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http:// | + | Sushi: |
+ | Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http:// | ||
== Serving == | == Serving == | ||
Line 97: | Line 105: | ||
==== Vegetable jello ==== | ==== Vegetable jello ==== | ||
- | Thanks to industrialised agriculture, | + | Thanks to industrialised agriculture, |
{{> | {{> | ||
Line 103: | Line 111: | ||
== Ingredients == | == Ingredients == | ||
- | * One clove of fresh yellow corn (remove the kernels with a sharp knife) | + | * one clove of fresh yellow corn (remove the kernels with a sharp knife) |
- | * 100gr of fresh (or frozen) green peas | + | * 100 g of fresh (or frozen) green peas |
* 1 sweet red pepper (chopped in small pieces) | * 1 sweet red pepper (chopped in small pieces) | ||
- | * 100gr okra (lady fingers), sliced | + | * 100 g okra (lady fingers), sliced |
- | * Small piece of ginger, grated | + | * small piece of ginger, grated |
* 1 clove of garlic, crushed | * 1 clove of garlic, crushed | ||
* 1 package of agar-agar powder | * 1 package of agar-agar powder | ||
- | * A splash of Tamari sauce (to taste) | + | * a splash of Tamari sauce (to taste) |
- | * Fresh coriander leaves (to taste) | + | * fresh coriander leaves (to taste) |
- | * Frying | + | * frying |
* 1 packet of mini [[https:// | * 1 packet of mini [[https:// | ||
- | * Hot chilli sauce (to taste) | + | * hot chilli sauce (to taste) |
== Preparation == | == Preparation == | ||
- | In the pan heat up a small amount of oil. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few min. At the end add a spoonful of Tamari sauce. In another | + | |
+ | Heat up a small amount of oil in the pan. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few minutes. Afterwards | ||
== Serving == | == Serving == | ||
- | When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilly | + | When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilli |
== Sourcing == | == Sourcing == | ||
Line 131: | Line 140: | ||
==== Rainbow pasta salad ==== | ==== Rainbow pasta salad ==== | ||
- | (Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in "rainbow" | + | (Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in “rainbow” pasta: brightly coloured and strongly flavoured pasta that would brighten every Continue-kid' |
{{> | {{> | ||
- | Ingredients | + | == Ingredients |
- | * 500gr of spirelli pasta | + | |
- | * Piece of ginger, grated | + | * 500 g of spirelli pasta |
+ | * piece of ginger, grated | ||
* 3 cloves of garlic | * 3 cloves of garlic | ||
* 1 stalk of lemongrass, chopped | * 1 stalk of lemongrass, chopped | ||
- | * 100 gr of okra, sliced | + | * 100 g of okra, sliced |
* 3 carrots, peeled and sliced | * 3 carrots, peeled and sliced | ||
* 1 large onion | * 1 large onion | ||
* Tamari sauce | * Tamari sauce | ||
* 3 oranges (juice and peel) | * 3 oranges (juice and peel) | ||
- | * Coconut | + | * coconut |
- | * Olive oil for frying | + | * olive oil for frying |
- | * Salt and pepper (to taste) | + | * salt and pepper (to taste) |
- | * Fresh coriander leaves, chopped | + | * fresh coriander leaves, chopped |
* 3 food colourings (green, red, orange) | * 3 food colourings (green, red, orange) | ||
== Preparation == | == Preparation == | ||
- | Cook pasta in 3 pots, follow the instructions on the packet. Add different food colouring to each batch. Set aside. | + | Cook pasta in 3 pots -- follow the instructions on the packet. Add different food colouring to each batch. Set aside. |
- | + | ||
- | In the pan heat up the oil. Sauté ginger, garlic, onion and lemongrass until brown. Add okra, carrots, orange juice and tamari sauce. After a few min add coconut milk. Season with salt and pepper to taste. | + | |
- | + | ||
- | Divide the sauce in 3 batches. Add to the coloured pasta. Stir well. | + | |
== Serving == | == Serving == | ||
Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel. | Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel. | ||
- | |||
== Sourcing == | == Sourcing == | ||
Line 170: | Line 174: | ||
- | ==== "Green" | + | ==== “Green” tea ==== |
- | Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of greenwashing in globalised food markets. | + | Similar to the rainbow pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green-coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of greenwashing in globalised food markets. |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
- | | + | |
- | * [[https:// | + | |
- | * Lime juice | + | * [[https:// |
- | | + | * lime juice |
== Preparation == | == Preparation == | ||
Line 188: | Line 193: | ||
Transparent plastic shot-glasses. | Transparent plastic shot-glasses. | ||
- | |||
== Sourcing == | == Sourcing == | ||
- | Lemon grass powder from the central market at Siem Reap, Cambodia. | + | Lemon grass powder from the central market at Siem Reap, Cambodia. |
+ | ---- | ||
===== Discipline ===== | ===== Discipline ===== | ||
- | Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, | + | Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, |
{{> | {{> | ||
- | |||
==== Wholesome bite ==== | ==== Wholesome bite ==== | ||
Line 213: | Line 217: | ||
== Ingredients == | == Ingredients == | ||
- | * 500g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!) | + | * 500 g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!) |
- | * 1 bunch of flat leaf parsley, finely chopped | + | * 1 bunch of flat-leaf parsley, finely chopped |
- | * 50g butter | + | * 50 g butter |
- | * 50g of hervé cheese | + | * 50 g of hervé cheese |
* half a cup milk | * half a cup milk | ||
* nutmeg powder | * nutmeg powder | ||
- | * Salt & pepper to taste | + | * salt and pepper to taste |
- | * Green (wild) herbs | + | * green (wild) herbs |
- | * Witlof(Chicory) leaves | + | * witlof |
- | * Mixed sprouts | + | * mixed sprouts |
== Preparation == | == Preparation == | ||
- | Place potato cubes in the pot and just cover with water. Let it simmer on low heat until water evaporates and potatoes are soft. Remove from the heat. Add finely chopped parsley leaves, cover with a lid and set aside to cool down for a few minutes. Add butter, cheese, milk and nutmeg. Make a smooth | + | Place potato cubes in the pot and just cover with water. Let it simmer on low heat until water evaporates and potatoes are soft. Remove from the heat. Add finely chopped parsley leaves, cover with a lid and set aside to cool down for a few minutes. Add butter, cheese, milk and nutmeg. Make a smooth |
- | |||
== Serving == | == Serving == | ||
Line 237: | Line 240: | ||
Most ingredients came from the organic supermarket Bio Planet, except wild herbs that were picked in the Flemish Ardennes. | Most ingredients came from the organic supermarket Bio Planet, except wild herbs that were picked in the Flemish Ardennes. | ||
+ | ==== Pumpkin velouté ==== | ||
- | ==== Autumn velouté ==== | + | The inhabitants of the Discipline Scenario eat strictly |
- | + | ||
- | The inhabitants of the Discipline Scenario eat strictly | + | |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
- | | + | |
+ | | ||
* 1 large sweet potato | * 1 large sweet potato | ||
* 4 cloves of garlic | * 4 cloves of garlic | ||
- | * 1 Tsp coconut oil | + | * 1 tsp coconut oil |
- | * 1 Tsp dried oregano | + | * 1 tsp dried oregano |
* 1 bunch of fresh thyme | * 1 bunch of fresh thyme | ||
* 1 vegetable stock cube | * 1 vegetable stock cube | ||
Line 255: | Line 258: | ||
* 1/2 tsp spicy smoked paprika powder | * 1/2 tsp spicy smoked paprika powder | ||
* 2 tsp sweet paprika powder | * 2 tsp sweet paprika powder | ||
- | * Salt and pepper to taste | + | * salt and pepper to taste |
- | * Sour cream to taste | + | * sour cream to taste |
- | * A few drops of cold pressed, fruity extra virgin olive oil | + | * a few drops of cold-pressed, fruity extra virgin olive oil |
== Preparation == | == Preparation == | ||
- | Cut the pumpkin and sweet potato | + | Cut the pumpkin and sweet potato |
== Serving == | == Serving == | ||
Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika and a twig of thyme. | Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika and a twig of thyme. | ||
- | |||
== Sourcing == | == Sourcing == | ||
- | Pumpkin and sweet potato came from the Molenbeek market in Brussels, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the Mercado de La Boqueria in Barcelona, Spain. Oregano (majcina dusica) picked in Pula, Croatia. Thyme from Maja Kuzmanovic' | + | Pumpkin and sweet potato came from the Molenbeek market in Brussels, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the Mercado de La Boqueria in Barcelona, Spain. Oregano (//majčina dušica//) picked in Pula, Croatia. Thyme from Maja Kuzmanovic' |
==== Spoonful of fertility ==== | ==== Spoonful of fertility ==== | ||
Line 277: | Line 278: | ||
Mixed grains and seeds with chanterelles and harissa | Mixed grains and seeds with chanterelles and harissa | ||
- | In many regions of Europe grains are traditionally served on weddings as a fertility blessing. In the Discipline | + | In many regions of Europe grains are traditionally served on weddings as a fertility blessing. In the Discipline |
{{> | {{> | ||
Line 284: | Line 284: | ||
== Ingredients == | == Ingredients == | ||
- | * 250gr of 5 grain mix (e.g wheat, barley, buckwheat, spelt, rice - or any other mixture) | + | * 250 g of a 5-grain mix (e.g. wheat, barley, buckwheat, spelt, rice -- or any other mixture) |
- | * A handful dried apricots chopped in small pieces | + | * handful |
- | * 1 clove f garlic, crushed | + | * 1 clove of garlic, crushed |
* 1 small onion, chopped | * 1 small onion, chopped | ||
- | * 250gr [[https:// | + | * 250 g [[https:// |
- | * Salt and pepper to taste | + | * salt and pepper to taste |
- | * 100gr sour cream | + | * 100 g sour cream |
- | * Harissa | + | * harissa |
- | * Butter | + | * butter |
- | * Alfalfa shoots | + | * alfalfa sprouts |
== Preparation == | == Preparation == | ||
- | Cook grain according the instructions on the package. Melt the butter in a pan on low heat. Sauté garlic and onion until soft and golden. Add apricots, mushrooms and cooked grain. Season with salt and pepper. | + | |
+ | Cook grains | ||
== Serving == | == Serving == | ||
- | Serve in porcelain spoons, topped up with a drop of sour cream and harrissa. Decorate with a few treads | + | |
+ | Serve in porcelain spoons, topped up with a drop of sour cream and harrissa. Decorate with a few threads | ||
== Sourcing == | == Sourcing == | ||
Line 305: | Line 307: | ||
Most ingredients came from the organic supermarket Bio Planet. Harissa and mushrooms came from [[http:// | Most ingredients came from the organic supermarket Bio Planet. Harissa and mushrooms came from [[http:// | ||
- | + | ==== Whole earth sandwiches | |
- | ==== Whole Earth Sandwiches | + | |
Layered wholegrain hummus and beetroot sandwiches | Layered wholegrain hummus and beetroot sandwiches | ||
- | A rich, dark wholegrain bread could be seen as a symbol of wholesome north European food traditions. As such it couldn't be omitted from the Discipline scenario. The revival of sharing sour-dough cultures, | + | A rich, dark wholegrain bread might be seen as a symbol of wholesome north European food traditions, and as such couldn’t be omitted from the Discipline scenario. The revival of bread baking, yoghurt making, and the sharing of sourdough cultures |
{{> | {{> | ||
Line 316: | Line 317: | ||
== Ingredients == | == Ingredients == | ||
- | * 1 whole-grain | + | * 1 wholegrain |
- | Celeriac paste | + | Celeriac paste: |
* 1 celeriac baked in salt crust, peeled and cut in pieces | * 1 celeriac baked in salt crust, peeled and cut in pieces | ||
- | * 1 full head of garlic baked in the salt crust all the peel removed | + | * 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 | + | * 3 apples baked in salt crust, all the peel and seeds removed |
- | * Dash of cream | + | * dash of cream |
- | * A handful of hemp seeds | + | * handful of hemp seeds |
- | Beetroot paste | + | Beetroot paste: |
* 5 beetroots baked in salt crust | * 5 beetroots baked in salt crust | ||
- | * 150ml sour cream | + | * 150 ml sour cream |
- | * A handful of pine nuts | + | * handful of pine nuts |
- | * Pepper | + | * pepper |
- | Salt crust | + | Salt crust: |
- | * 700g flour | + | * 700 g flour |
- | * 700g salt | + | * 700 g salt |
- | * ~ 350ml water | + | * ~350 ml water |
- | Hummus | + | Hummus: |
- | + | * 250 g chickpeas soaked over night | |
- | * 250gr chickpeas soaked over night | + | |
* 2 coves of garlic | * 2 coves of garlic | ||
* 1 small onion | * 1 small onion | ||
- | * 150gr of soft and creamy | + | * 150 g of soft and creamy |
- | * 1 Tsp of butter | + | * 1 tsp of butter |
* 1 tsp cumin powder | * 1 tsp cumin powder | ||
* 1 tsp of honey | * 1 tsp of honey | ||
* 1 bunch fresh coriander leaves | * 1 bunch fresh coriander leaves | ||
- | |||
== Preparation == | == Preparation == | ||
Line 352: | Line 351: | ||
Beetroot and celeriac pastes: | Beetroot and celeriac pastes: | ||
- | Bake beetroot, celeriac, apples and garlic cloves in the salt crust one day before. Preheat the oven to 220°C. Knead the salt, flour and water into a firm dough and roll it out. Pack the celeriac (unpeeled, beetroot, apples and garlic in the dough. 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. | + | Bake beetroot, celeriac, apples and garlic cloves in the salt crust one day before. Preheat the oven to 220°C. Knead the salt, flour and water into a firm dough and roll it out. Pack the celeriac (unpeeled), beetroot, apples and garlic in the dough. 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. |
The next day break the salt crust and peel the celeriac, beetroot, garlic and apples. Make two different pastes combining the ingredients (see above) in the electric mixer and mix until they become smooth and spreadable. | The next day break the salt crust and peel the celeriac, beetroot, garlic and apples. Make two different pastes combining the ingredients (see above) in the electric mixer and mix until they become smooth and spreadable. | ||
- | |||
Hummus: | Hummus: | ||
- | Blend all ingredients except butter in the mixer until the smooth paste. Add a bit of water if the paste is too thick. Place the paste in a buttered ovenproof dish. Pour a remaining butter on top. Bake the mixture for about 20-30 min in the oven at 180°C. Let it cool and reserve in the fridge. | + | Blend all ingredients except butter in the mixer until it becomes a smooth paste. Add some water if the paste is too thick. Place the paste in a buttered ovenproof dish. Pour remaining butter on top. Bake the mixture for about 20–30 minutes |
== Serving == | == Serving == | ||
- | Assemble multilayered sandwiches. Smear one layer with hummus, the second layer with beetroot paste, the third with celeriac paste. Cut off the crust. Place in the refrigerator for at least 1 hour. Cut the cooled sandwiches | + | |
+ | Assemble multilayered sandwiches. Smear one layer with hummus, the second layer with beetroot paste, the third with celeriac paste. Cut off the crust. Place in the refrigerator for at least 1 hour. Cut the cooled sandwiches | ||
== Sourcing == | == Sourcing == | ||
Line 369: | Line 367: | ||
All ingredients came from the organic supermarket Bio Planet. | All ingredients came from the organic supermarket Bio Planet. | ||
+ | ---- | ||
===== Collapse ===== | ===== Collapse ===== | ||
- | Context: waste as food, fermentation, | + | Context: waste as food, fermentation, |
{{> | {{> | ||
- | ==== Potato-peel chips ==== | + | ==== 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 only have the peel to peruse, even in the most decadent places like the "Last Supper Club". The opulence of the dish is hinted at with the addition of the rare black truffle oil and a sprinkling of seaweed. | + | Waste is food in the Collapse Scenario. While once we might have peeled our potatoes to make chips, we now only have the peel to peruse, even in the most decadent places like the “Last Supper Club”. The opulence of the dish is hinted at with the addition of the rare black truffle oil and a sprinkling of seaweed. |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
- | | + | |
- | * Salt | + | |
- | * Sunflower | + | * salt |
- | * Paper kitchen towel | + | * sunflower |
- | * Truffle | + | * paper kitchen towel |
- | * Sea salt | + | * truffle |
- | * Mixed seaweed flakes | + | * sea salt |
+ | * mixed seaweed flakes | ||
== Preparation == | == Preparation == | ||
- | 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 away, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. |
== Serving == | == Serving == | ||
Wrap the chips in newspapers and tie with butcher' | Wrap the chips in newspapers and tie with butcher' | ||
- | |||
== Sourcing == | == Sourcing == | ||
Line 404: | Line 403: | ||
Most ingredients came from the organic supermarket Bio Planet. Truffle oil from [[http:// | Most ingredients came from the organic supermarket Bio Planet. Truffle oil from [[http:// | ||
+ | ==== Fermented button mushrooms ==== | ||
- | ==== Fermented mushrooms ==== | + | One of the main reasons |
- | + | ||
- | One of the main reasons | + | |
{{> | {{> | ||
Line 413: | Line 411: | ||
== Ingredients == | == Ingredients == | ||
- | * 500 g large white button mushrooms (Agaricus bisporus) cut in quarters | + | * 500 g large white button mushrooms (//Agaricus bisporus//) cut in quarters |
* 5 garlic cloves, cut in half | * 5 garlic cloves, cut in half | ||
- | * 1 red chilly, sliced | + | * 1 red chilli, sliced |
- | * 1 branch of fresh thym | + | * 1 branch of fresh thyme |
* 1 tsp juniper berries | * 1 tsp juniper berries | ||
- | * 1/2 Tsp sea salt | + | * 1/2 tsp sea salt |
* 700 ml filtered water | * 700 ml filtered water | ||
* 1 large sterile glass jar with a lid | * 1 large sterile glass jar with a lid | ||
Line 424: | Line 422: | ||
== Preparation == | == Preparation == | ||
- | Brush the mushrooms to remove sand or earth residue. Dissolve 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 to ferment out of sunlight for three days. After the fermentation period place the mushrooms in the refrigerator. | + | Brush the mushrooms to remove sand or earth residue. Dissolve 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 to ferment out of sunlight for three days. After the fermentation period place the mushrooms in the refrigerator. |
== Serving == | == Serving == | ||
- | Strain mushrooms and serve them in a soup bowl or a small jar. Reserve the juice (for the following dish) | + | Strain mushrooms and serve them in a soup bowl or a small jar. Reserve the juice (for the following dish). |
== Sourcing == | == Sourcing == | ||
Most ingredients came from the organic supermarket Bio Planet, except for the mushrooms which were sourced in the Delhaize supermarket. | Most ingredients came from the organic supermarket Bio Planet, except for the mushrooms which were sourced in the Delhaize supermarket. | ||
- | |||
==== Smoked fungus juice ==== | ==== Smoked fungus juice ==== | ||
Line 441: | Line 437: | ||
{{> | {{> | ||
- | |||
== Ingredients == | == Ingredients == | ||
- | * 1 Onion | + | * 1 onion |
- | * 1 Garlic | + | * 1 garlic |
- | * 2 Celery | + | * 2 celery |
- | * 2 Carrots | + | * 2 carrots |
- | * 3 Tomatoes | + | * 3 tomatoes |
- | * 1 handful of thym | + | * 1 handful of thyme |
- | * Liquid | + | * liquid |
- | * A dash of oil | + | * a dash of oil |
- | * Honey (to taste) | + | * honey (to taste) |
== Preparation == | == Preparation == | ||
- | Place all solid ingredients | + | |
+ | Place all solid ingredients | ||
== Serving == | == Serving == | ||
- | Warm slightly before serving. Pour in a glass jar or tea-pot. Smoke the whole quantity of liquid using the [[http:// | + | |
+ | Warm slightly before serving. Pour into a glass jar or teapot. Smoke the whole quantity of liquid | ||
== Sourcing == | == Sourcing == | ||
All ingredients came from the organic supermarket Bio Planet. | All ingredients came from the organic supermarket Bio Planet. | ||
- | |||
==== Spirulina capsules ==== | ==== Spirulina capsules ==== | ||
- | In the world of collapsed | + | In a world of food systems |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
+ | |||
* cold pressed spirulina pills | * cold pressed spirulina pills | ||
Line 483: | Line 480: | ||
Spirulina came from the [[http:// | Spirulina came from the [[http:// | ||
+ | ==== Mock worms in seaweed salt ==== | ||
- | ==== Mock worms in seaweed ==== | + | 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 with in a mussel shell. It ended up being deception upon deception, which perfectly suited some of the more obscure |
- | + | ||
- | 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 | + | |
{{> | {{> | ||
- | |||
== Ingredients == | == Ingredients == | ||
- | | + | |
+ | | ||
* 1 packet of seaweed salad | * 1 packet of seaweed salad | ||
- | * Dash of fish sauce | + | * dash of fish sauce |
- | * Dash of olive oil | + | * dash of olive oil |
- | * Black Sesame | + | * black sesame |
== Preparation == | == Preparation == | ||
- | Soak anchovies in water for an hour to drain the salt. Soak in water the seaweed salad for 10 min. Sauté anchovies in an oiled pan for a few min. Add strained seaweed. Add a few drops of fish sauce. | + | |
+ | Soak anchovies in water for an hour to drain the salt. Soak the seaweed salad in water for 10 minutes. Sauté anchovies in an oiled pan for a few minutes. Add strained seaweed. Add a few drops of fish sauce. | ||
== Serving == | == Serving == | ||
+ | |||
Serve in mussel shells and sprinkle with black sesame seeds. | Serve in mussel shells and sprinkle with black sesame seeds. | ||
Line 508: | Line 506: | ||
All the ingredients came from the Kam Yuen supermarket. | All the ingredients came from the Kam Yuen supermarket. | ||
+ | ---- | ||
===== Transform ===== | ===== Transform ===== | ||
- | Context: innovation, playfulness, | + | Context: innovation, playfulness, |
{{> | {{> | ||
- | |||
==== Fruit elixir ==== | ==== Fruit elixir ==== | ||
- | Delivered from the Transform | + | Delivered from the Transform |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
+ | |||
* 7 big apples | * 7 big apples | ||
- | * 100g mixed berries, fresh or frozen (e.g. elderberry, raspberry, red currant, blackberry, strawberry...) | + | * 100 g mixed berries, fresh or frozen (e.g. elderberry, raspberry, red currant, blackberry, strawberry…) |
- | * Lime juice of one lime | + | * lime juice of one lime |
- | * Rose petals, dried | + | * rose petals, dried |
- | * 1 red chilly, | + | * 1 red chilli |
- | * 100g sugar | + | * 100 g sugar |
* [[https:// | * [[https:// | ||
== Preparation == | == Preparation == | ||
- | Boil apples, | + | |
+ | Boil apples, | ||
== Serving == | == Serving == | ||
- | Serve in the laboratory [[http:// | + | |
+ | Serve with laboratory [[http:// | ||
== Sourcing == | == Sourcing == | ||
- | Apples are very cheep this year in Belgium! We got them it from an old lady in Galmaarden. She is too old to treat her trees with chemicals, | + | Apples are very cheap this year in Belgium! We got them from an old lady in Galmaarden. She is too old to treat her trees with chemicals, |
- | + | ||
==== Mock oysters ==== | ==== Mock oysters ==== | ||
- | The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely | + | The name of this dish points to the irreverence and playfulness of this scenario. There is nothing even remotely |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
- | | + | |
- | * 1l red port | + | |
+ | * 1 l red port | ||
* 1 orange (peel and juice) | * 1 orange (peel and juice) | ||
* 1 kaffir lime leaf | * 1 kaffir lime leaf | ||
* 1 lemon myrtle leaf | * 1 lemon myrtle leaf | ||
* 1 cinnamon leaf | * 1 cinnamon leaf | ||
- | * pinch of allspice | ||
* 1 tsp cloves | * 1 tsp cloves | ||
+ | * pinch of allspice | ||
- | == Preparation: == | + | == 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. | 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. | ||
Line 570: | Line 570: | ||
== Sourcing == | == Sourcing == | ||
- | Quinces came from the Molenbeek market in Brussels, Belgium. Port from Delhaize supermarket. 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 | + | Quinces came from the Molenbeek market in Brussels, Belgium. Port from Delhaize supermarket. 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 |
==== Popping dates ==== | ==== Popping dates ==== | ||
- | Transform | + | The Transform |
{{> | {{> | ||
Line 580: | Line 580: | ||
== Ingredients == | == Ingredients == | ||
- | * 500g Mazafati dates | + | * 500 g Mazafati dates |
- | * 1 small jar of thick (non liquid) tahini (sesame paste) | + | * 1 small jar of thick (non-liquid) tahini (sesame paste) |
- | * a few teaspoons of chocolate coated popping sugar | + | * a few teaspoons of chocolate-coated popping sugar |
== Preparation == | == Preparation == | ||
Line 590: | Line 590: | ||
== Serving == | == Serving == | ||
- | Spread on a large lightly coloured serving plate and prinkle the stuffed dates with popping sugar. | + | Spread on a large lightly coloured serving plate and prinkle the stuffed dates with popping sugar. |
== Sourcing == | == 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. | + | Dates came from a Pakistani shop in Molenbeek, Belgium. Tahini was bought in the Natural Corner organic shop and popping sugar from Mmmmh, both in Brussels, Belgium. |
==== Carrots and violets ==== | ==== Carrots and violets ==== | ||
- | Pairing | + | Inhabitants of the Transform scenario world might choose a pairing of flowers and root vegetables for their breakfast, |
{{> | {{> | ||
Line 605: | Line 605: | ||
* 5 purple carrots | * 5 purple carrots | ||
- | * A handful of candied violets (and a few more for serving) | + | * handful of candied violets (and a few more for serving) |
- | * Urban honey (to taste) | + | * urban honey (to taste) |
- | * Juice of 1/2 lemon | + | * juice of 1/2 lemon |
== Preparation == | == Preparation == | ||
- | Grate the carrots by hand or using an electric mixer. | + | Grate the carrots by hand or using an electric mixer. |
== Serving == | == Serving == | ||
- | Pour a few spoonfuls of the mixture into small bowls (we used black Japanese [[https:// | + | Pour a few spoonfuls of the mixture into small bowls (we used black Japanese [[http:// |
- | Sourcing: Carrots and lemon came from Les Tanneurs organic market, violets from [[http:// | + | == Sourcing |
- | | + | |
+ | Carrots and lemon came from Les Tanneurs organic market, violets from [[http:// | ||
==== Sweet basil teas ==== | ==== Sweet basil teas ==== | ||
- | To end the menu we served some digestive | + | To end the menu we served some digestive iced herbal |
{{> | {{> | ||
== Ingredients == | == Ingredients == | ||
+ | |||
* 2 teaspoons of sweet basil seeds | * 2 teaspoons of sweet basil seeds | ||
* 1 handful of hibiscus flowers | * 1 handful of hibiscus flowers | ||
Line 633: | Line 635: | ||
* 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) | * 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving) | ||
* sugar/ | * sugar/ | ||
- | * ~3l boiling water | + | * ~3 l boiling water |
== Preparation == | == Preparation == | ||
- | Basil seeds: | + | Basil seeds: |
- | Iced teas: Steep the flowers separately in boiling water. For the quantities above we used between | + | Pour the basil seeds into a jar and fill with ample water (the water level should be at least 5 cm 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 some 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 | ||
+ | |||
+ | 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 == | == Serving == | ||
- | In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas. | + | In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas. |
== Sourcing == | == Sourcing == | ||
- | Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard | + | Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard |