B&B FREDLY SUMMER 2013
In the summer of 2013 I was the host at B&B Fredly for 6 weeks, from the middle of June until the end of July. Earlier, in Mai 2013, Growlab made a garden at Fredly, which the guests and I enjoyed a lot! Out of the recipes that my friends and me created, I made this small cookbook, escpecially for Fredly. Since I got the recipes from friends mothers and blogs in 3 different languages, I decided to keep some of these language differences. Thanks to everyone who spent some time here this summer: Birgitte, Sigrid, Ingeborg, Mads, Gilles, Piet and Torbjørn Eva De Moor, August 2013
– VLIERBLOESEMSAP – 25 unwashed vlierbloesems 3 lemons 1,5 l water 1,2 kg sugar 10 g citroenzuur
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Let it stand for 48 hours (stir it every once in a while). Use a cloth to extract the juice. Either keep in the fridge or in the freezer to use on another sunny day! Lemonade: 1/3 vlierbloesemsap and 2/3 sparkling water Roomer: First mix 1/2 gin en 1/2 vlierbloesemsap and let it stand in the fridge for 2 days. Makes a great apéritif: mix 1/2 roomer with 1/2 sparkling water and some ice cubes. Thy! From Eva’s mama
– RHUBARB CHUTNEY – Heat oil in a medium saucepan over medium heat. 1 small onion, finely chopped 1 tablespoon finely grated peeled fresh ginger 1/2 tsp salt 1/3 cup dry white wine 1/3 cup golden raisins (or dried plums), coarsely chopped
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COOK FOR 5 MIN
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Bring to a boil and cook for 1 minute. ADD 1/2 cup sugar and stir until it dissolves. ADD in 6 ounces of rhubarb, trimmed and cut crosswise 1 cm thick. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. ADD another 6 ounces of rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely. From Martha Stewart
– RABARBRA SAFT – 1 kg rhubarb, cut in pieces of 1 cm 3 dl water Vanilla stick Nellik
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COOK FOR 10-20 MIN (until rhubarb is soft)
Use a cloth to extract the rhubarb juice. Reheat until boiling, add 2-2 1/2 sugar, remove the foam and bottle it. And, of course, drink! (Mix 1/7 rabarbra saft with 6/7 water) From Bård
– RHUBARB PIE – 250 G PIE DOUGH 5 g fresh yeast 25 g milk 35 g egg 60 g unsalted butter (room temp) 2 g salt 10 g sugar
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Let rise for an hour on a towel (with flower) in the fridge 125 G PIE SAUCE Cook 60 g water with 45 g sugar. Mix 20 g water with 7 g maizena in a little bowl and add to the boiling mixture. Stir in the sauce for 2 minutes. RHUBARB PIE 250 g rhubarb 125 g pie sauce
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Roll out 175 g pie dough (2.5 mm thick) and put it in the pie form. Save the dough that does not cover the form. Cover the edges with beaten egg mixture. 10 g flower 10 g sugar
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Put this mixture on the pie dough and put the fruit mixture on top of it and add lemon zest of half a lemon on top. Roll out the rest of the dough (2 mm thick) and cut into stripes of 4 mm. Decorate the edge of the pie with it and cover them with beaten egg mixture. Let rest for 15 min and bake 25 min on 200 C°
– CIA’S SNABB-BRØD – 10 g yeast (5 if you use dry yeast) 5 dl medium hot water (a bit above body temperature) 1 dl milk
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2 teaspoons of salt 1 teaspoon honey 12 1/2 dl flour (blend in grains if you want )
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This creates a loose dough. Let it rest and rise for 1 1/2 – 2 hours. Spread out on two baking trays with a flour on top of the buns and bake for 17–20 min on 210–220ºC. MmMm From Mads’ boyfriend’s sister’s mother in law
We mainly used fresh vegetables such as potatoes, cauliflower, onions, garlic and filled tomatoes (recipe follows) on the fire.
White fish with celery and leek from the garden together with horseradish cremefraiche was one of our favourites!
– HERB-STUFFED TOMATOES– Cut the top of the 4 tomatoes and remove the seeds. Put some salt inside and let them leak on paper. In a pan, heat a splash of olive oil. 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 black olives, roughly chopped Salt and pepper 4 tbsp chopped parsley 1 tbsp chopped mint 2 tbsp chopped thyme 2 tbsp chopped capers
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COOK FOR 5 MIN
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Add this mixture to the tomatoes and put in the oven for 35-45 min on 160 C° or put it on the barbecue or in the fire! From Plenty, Yotam Ottolenghi, p.136
– CHILLED PARSLEY AND GREEN PEA SOUP – In a large stockpot, heat a knob of coconut oil. 2 medium onions, roughly chopped 4 cloves garlic, minced Salt
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3 cups hot vegetable broth 500 g shelled peas 2 cups flat leaf parsley, leaves only
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COOK FOR 5-10 MIN until onions have browned.
ADD and turn of the heat
When the parsley has wilted, transfer the soup to a blender and blend on high until smooth (add extra broth if desired). Lemon zest of half a lemon 1 tbsp lemon juice 1 tbsp olive oil
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Season to taste. Serve as is, or let cool slightly, then place in the fridge until fully chilled. Keeps for 3-4 days in the fridge. From My New Roots (mynewroots.org)
– CREMEFRAICHE WITH HORSERADISH – 400 g cremefraiche 2 tbsp grated horseradish 2 tbsp finely chopped bieslook Pepper and salt
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Great with potatoes and fish!
– CARROT SOUP WITH HORSERADISH – In a large stockpot, heat a knob of coconut oil. 2 large onions, roughly chopped 4 cloves garlic, minced Pinch of salt / 1 tbsp cumin
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COOK FOR 5-10 MIN until onions have browned.
4 cups hot vegetable broth 1 kg carrots
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COOK until carrots have softened
Transfer the soup to a blender and blend on high until smooth (add extra broth if desired). 4 tbsp of horseradish 200 g cremefraiche Juice of 1 orange
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Serve with some parsley sprinkled on top. From Sigrid
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– KALE PESTO– Heat oil in a frying pan. 3 cloves garlic, minced 1 chilli, minced 7 medium leaves kale Salt and pepper
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1/4 cup sunflower seeds 1/4 cup of walnuts
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FRY until the kale softens
ROAST LIGHTLY
Put everything in a blender and add 1/4 cup parsley and 1/2 cup of olive oil and blend until smooth. Season to taste and serve with pasta or a salad or ... From Mads
– SAGE/TIME/MINT TEA –
– BOOKS – A selection of the books that we have been reading this summer: Susan Sontag, America – a Novel Jeroen Theunissen, De Omwegen M.A Boelgakov, Verzamelde Werken Deel III De Meester en Margarita Eva Peeters, Groeten uit Transitië Siri Hustvedt, The Blindfold Barry Gifford,The Wild Life of Sailor and Lula Caroline Steel, Hungry City Kinfolk, Volume Six and Eight Apartemento 11 Plenty, Yotam Ottolenghi Anette Eckman, Naturens Spiskamer Steven Elias selecteert recepten van Jacques Bloch
Š Eva De Moor, 2013