SOUPER I – recipes

admin — Sat, 28 Oct 2017 13:20:07 +0000

BOUILLON

For all of the soups served at SOUPER I, use this bouillon recipe. We suggest you to make it a day ahead.

Ingredients

1 leek
1 big carrot
1 big onion
1/2 small celery root
4 cloves of garlic
1/2 chili pepper
750 ml water
salt to taste

Chop up the vegetables, garlic and chili in big pieces. Add them to a large pot and cover with the water. Bring to a boil, reduce the heat and let it simmer for an hour. Let it cool completely. The next day, strain out the vegetables and add salt to taste.

DEVILED EGGS

Ingredients cauliflower soup

1 small cauliflower, washed and chopped into pieces
375 ml bouillon
250 ml water
pepper and salt to taste

Ingredients coconut curry egg yolk

1 can of full fat coconut milk, refrigerated overnight
1 to 2 tsp madras curry powder

Add the cauliflower, bouillon and water to a big pot and slowly bring to a boil. When the cauliflower is tender, blend everything in a high speed blender until perfectly creamy. Add pepper and salt to taste.
Open the can of coconut milk and scoop out the hardened part of coconut cream. Place the thickened cream into a chilled mixing bowl and beat with a mixer until creamy for about a minute. Add the curry powder and mix until it is fully incorporated.
Serve the white soup with a dollop of coconut curry ‘egg yolk’ in the center.

BELGIAN CHICORY ROLLS WITH HAM

Ingredients chicory soup

2 Belgian endives, chopped
375 ml bouillon
250 ml water
30 g cashews
25 g nutritional yeast
1/2 tsp lemon juice
pepper, salt and nutmeg to taste

Ingredients watermelon ham

400 g watermelon (1/4 of a whole watermelon)
1 tbsp tamari soy sauce
3/4 tsp smoked paprika powder

Slice the watermelon in pieces of 1 cm thickness. Mix the soy sauce with the paprika and rub the watermelon slices with the marinade, making sure every bit is covered. Place them next to each other on a teflex sheet for the dehydrator and dry 4 to 8 hours in a dehydrator on 42 °C until they are halfway dried out, but still stoft.
Add the Belgian endives, bouillon and water to a big pot and slowly bring to a boil. When the vegetables are tender, blend everything in a high speed blender until smooth. Add the cashews, nutritional yeast and lemon juice and blend again until very creamy. Season with pepper, salt and nutmeg to taste.

Serve the cheesy chicory soup with a slice of watermelon ham.

CHOCOMOUSSE

Ingredients

200 ml almond milk
50 g fresh dates, pits removed
30 g cacao powder
20 g cacao butter, melted
1/8 tsp chili powder
pinch of salt
brown rum

Add the almond milk, dates and cacao powder to a high speed blender and blend until smooth. Add the cacao butter, chili and salt and blend until emulsified.
Divide the chocomousse/soup over small glasses and leave in the fridge for minimum 6 hours.
Serve with a shot of brown rum.

SOUPER I

admin — Mon, 21 Aug 2017 20:31:43 +0000

SOUPER I took place at workspacebrussels, 10-02-2017;
Kunst&Zwalm art parcours, 03-09-2017;
in our living room, 03-10-2017.

PROLOGUE SOUP

TAFEL was created as a website, a virtual world. During our residency in workspacebrussels (Feb 2017) we aimed to concretize the table conceptually and physically: these encounters are called SOUPER.

SOUPER can be transformed, expanded or exchanged at any moment. It became a hybrid form, floating between an online platform and real life matter and encounters. This multifunctional table is the starting point to connect concepts and ideas. Its appearance and materiality will be explored and as time passes by, forms will follow functions.
SOUPER kindly invites everyone to gather around the table, stand, take a seat, eat, listen, taste, write, love, talk, laugh, touch, sweat, cry, yell, beat, hide, crawl, break, cough, snor, cut, shelter, dance, transform, or just do the dishes.

The menu we’re offering at our first SOUPER is based on three traditional and tasty dishes of the Belgian cuisine. With great care we prepared this meal and picked the finest ingredients, which means local, organic and fresh.

Chocomousse – Tafel

SOUPER I – recipes

SOUPER I