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Monthly Archives: June 2013

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Asparagus-tarte with rosmarin & basil, Moroccan carrot salad with parsley, Greek salad.

We received fresh Beelitzer Spargel from the Obsthof Horst Siegeris at the Rathaus Schöneberg market… and made two beautiful tartes, one with rosmarin and one with basil.

Fresh fruit smoothie (peach, pear, strawberry).

Fresh fruit smoothie (peach, pear, strawberry).

The workshoppers were hungry.

The workshoppers were hungry…

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… and ate everything.

 

 

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Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

We knew that we would prepare a buffet for 70 participants of the Performance Marathon, so we bought some ingredients (lentils and spelt)  in advance to complement the vegetables and fruit we would get from the markets. After we received endives, aubergines and carrots, we decided to make use of the weck jars lent to us by the Institut f. Raumexperimente and prepared these colourful pots full of goodness.

Lentil-spelt-salad with roasted vegetables, fresh endives and feta in weck jars

ingredients:

weck jars to serve the salad in

(quantity depends on the amount of people)

lentils, spelt, carrots, aubergines, endives, feta, fresh herbs (radicchio, chives, parsley)

dressing: oil, balsamic, mustard, honey, salt & pepper

preparation:

1. cook lentils and spelt separately until firm to the bite. drain the water and let cool down.

2. mix lentils & spelt together and cover with dressing and let it sit.

3. cut the vegetables (carrots and aubergines) in bite-sized pieces and place on baking sheet.

4. sprinkle with salt, pepper and olive oil.

5. roast in oven until slightly brown. let cool down.

6. cut the endives, herbs and feta (into cubes) and organize the layering of the salad as you wish.

et voilà.

bon apétit.

22 June 2013, Launchlabs, Leuschnerdamm 13, 10999 Berlin.

The Social Workshop aims at spurring social business spirit among young people and at creating new projects of social enterprises.

The Social Workshop organizes events to experience social entrepreneurship, in order to give young people the impulse to dare undertake socially responsible projects and create them.

In a one-day event gathering 40 young people from various backgrounds are going to work in teams of four to solve the social challenge we have chosen for the day (eg. Youth employment, old people loneliness, poor people and access to basic products…).

… at the Institut für Raumexperimente, in collaboration with Lynn Peemoeller.

musical veggies

We cooked a refreshing and healthy summer menu: tomato-cucumber-gazpacho, lentil-dinkel-salad with roasted vegetables & feta, bread pudding with lemon cream.

Thank you to Samara Chadwick & Lynn Peemoeller, the traders of the Winterfeldt and Crelle market as well as Weichardt Brot.

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All these beautiful colours!

Roasted carrots & aubergines.

Roasted carrots & aubergines.

Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

Pear-bread-pudding with lemon-cream.

Pear-bread-pudding with lemon-cream.

The buffet is open!

Samara Chadwick, Lynn Peemoeller and Anna – the creators of this fantastic buffet.

We had exactly two hours from when the markets closed in Venice to the start of the dinner at the Loggia to make up a menu and cook the dinner.

In those two hours we managed to prepare the following:

Antipasti (with pasta): melanzane griglia, rucola with orange slices, creamy tomato dip, pickled asparagus, accompanied by Georgian wine.

Thank you to Margherita Divari and Enkli Doja for all the help on the markets in the research process.

Antipasti (with pasta): melanzane griglia, rucola with orange slices, creamy tomato dip, pickled asparagus.

Preparation. It was a true performance.

Dinner Exchange Venezia_08

Everyone is listening to Daniel Baumann, one of the speakers of the talk.

Everyone is listening to Daniel Baumann, one of the speakers of the talk in the Kamikaze Loggia…

Payam Sharifi held a beautiful talk.

…waiting for the buffet to be opened.

Beautiful antipasti plates, co-prepared by Kamikaze artist Ei Arakawa.

Beautiful antipasti plates, co-served by Kamikaze artist Ei Arakawa.

Creamy tomato dip.

Creamy tomato dip, using soft cheese found in our fridge.

The buffet is open!

The buffet is open!

Dinner Exchange Venezia-Tbilisi aftermath.

Dinner Exchange Venezia-Tbilisi aftermath

Good news: there is almost no waste in Venice!

We asked on the farmers’ markets, directly at the farms on Sant’ Erasmo, and on markets and at individual merchants in central Venice. Response: either they already have a  charitable mechanism in place to deal with food waste or they recycle it themselves.

A recent survey found that Italians are making better use of scraps and leftovers  as a result of the economic crisis.  59 percent of Italian families are reusing pasta, bread and vegetables to try to make their food last longer.  Traditional recipes are regaining popularity. In fact, there are many anti-waste recipes in traditional Italian cooking, i.e. pasta alla puttanesca (prostitutes developed this dish using leftovers in their brothels), minestrone (leftover vegetable and pasta soup), and panzanella (tomato salad with bread crumbs). This new trend should help cut down on food waste – Italians throw away 10 million tonnes of food every year.

With the help of a market worker called Samuel, we managed to gather: aubergines, zucchini, rucola, tomatoes, carrots, and oranges.

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Samuel, the key to our success.

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Waste: hard to come by in Venice.

Waste: hard to come by in Venice.

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Sandra checking out her waste (there wasn’t much).

Sarah: happy with her two aubergines.

Sarah: happy with her two aubergines.