Ricotta cheese made of almonds
21-2-2013
TOP Food Lab regularly organizes jam sessions in the kitchen to experiment with products. Responding to the trends vegan, raw food and sustainability, a jam session resulted in a ricotta cheese made of almonds. The ricotta cheese of almonds has the same texture as dairy-based ricotta, the flavor is different (more nutty, less cheesy) and includes an acid that is also used in the production of cheese, that results in a cheese-like experience. The ricotta cheese contains no milk and is suitable for people with a lactose and cow’s milk allergy. TOP Food Lab wants to experiment more with curing, brining, using different kinds of molds and bacteria to make a ultimate mold cheese of almonds. The goal is to sell these cheeses in shops and restaurants.
Strong Colombian coffee in a cube
19-2-2013
Jiva coffee cubes is a new form of instant coffee with a deep stronger taste. The coffee beans used for the Jiva coffee cubes are from Colombia. The beans are freeze-dried and blended with unrefined cane sugar, known in South America as panela. Panela acts as a bonding agent and the coffee is pressed into cubes and individually hand-wrapped. The Jiva coffee cubes dissolve in hot water or milk and taste strong. At the moment, the coffee cubes are wrapped by hand, the owners are looking for funds to purchase a standard packing machine.
A salad with music
19-2-2013
The video above shows how to make music with vegetables and fruit. Through a special technique the electrical signals are converted into keyboard signals. By making music with the vegetables you create more experience during making a salad.
Savory eclairs in Paris
18-2-2013
Two Parisian patisseries have transformed the classic choux pastry with a new look. With the opening of the two stylish boutiques the éclairs become more popular in France. Every morning the pastry chefs of l’Atelier de l’Éclair make the éclairs fresh and by hand. Besides the famous sweet versions of the éclairs, the two boutiques are also selling savory éclairs. For example goat cheese pesto and chorizo-sun dried tomatoes éclairs. The unexpected savory flavours allow customers to settle in for an entire meal of éclairs.
The Frisian tapas celebrates its 5th anniversary
18-2-2013
We always say that local tapas is often received with enthusiasm by the guests, this is also the case at Catering Hanenburg. The company introduced the Frisian tapas 5 years ago and recently opened its cookery school at LOKAAL55. What started with organizing a reception for little budget with local dishes for a Frisian client, resulted in a success. Today the Frisian tapas is still a success. Many ingredients are besides local also sustainable. For example the Frisian cheeses, such as Riperkrite, Terschellinger red cheeses, clove cheese and blue cheese. But also the Frisian dry sausage from various butchers and tapas with shrimps and Frisian crostini are sustainable. On the picture you see smoked eel from the Sneekermeer with sushi rolls of beetroot and cream of potato.
Order the McCurrywurst in Germany
14-2-2013
Today one of the famous fast food item ‘currywurst’ (curry sausage) will be introduced at McDonald’s Germany. After the German specialties Big Rosti and McBrezer, the ‘McCurrywurst’ will be sold in approximately 1.400 locations. The next six weeks visitors can order the ‘McCurrywurst’ in combination with a Kaiserroll or with fries in a menu. McDonald’s Germany hopes that the McCurrywurst will soon become the company’s next classic menu item.
Different crepe
12-2-2013
Inspiration from the Malaysian kitchen. Use crêpe batter instead of the salted coconut milk recipe of the ‘Roti Jala‘. Fill a mold as shows or a funnel with the batter and make circular movements above the stove. By circling you will create a perforated crêpe, streched over a dish will create a chic effect.
Chocolate lamp
7-2-2013
Picture this; just before dessert, the waiter dimms the lights and serves a brown pyramid, the chocolate starts to melt slowly and a led lights appears. Sweden-based designer Alexander Lervik created this chocolate lamp with the help of Scandinavian LED specialists SAAS Instruments.
Special egg for Valentines day
5-2-2013
On the website of Ediva they show how to make these eggs. Nice for on a salad on Valentine’s Day. For breakfast a heart shaped sunnyside up egg is great as well.
Chicken and waffles by iNG restaurant
5-2-2013
A taste of a dish debuting on the next menu at iNG Restaurant. Chef Charlie Harrison serves up the Chicken and Waffles course. Video by Future Food Films.
