Planetary Health Diet Menu - Autumn 2024

Instructions:

1. Runner Bean and Leek Terrine

• Blanch the runner beans in boiling salted water for 3-4 minutes until tender, then transfer to an ice bath to preserve their bright green color.

• In a pan, sauté the chopped leeks in olive oil over medium heat until they soften and become translucent but not browned (about 5-7 minutes).

• Combine the cooked runner beans and leeks in a blender or food processor. Add lemon juice, salt, and pepper, then blend until smooth. The mixture should hold its shape and have a vibrant green color.

• Line a small rectangular dish or terrine mold with plastic wrap. Press the leek and runner bean mixture into the mold, smoothing the top, and refrigerate for at least 1 hour until firm.

2. Crispy Leek Garnish

• Heat olive oil in a frying pan over medium-high heat.

• Add the thin leek strips and fry until golden brown and crispy (2-3 minutes). Remove with a slotted spoon and drain on paper towels. Lightly season with salt.

3. Leek Emulsion (optional)

• Gently sauté the chopped leek in olive oil until softened.

• Blend with lemon juice and a little water until smooth, creating a creamy emulsion. Season with salt and set aside for plating.

4. Plating

• Slice the runner bean and leek terrine into small bite-sized squares or rectangles.

• Place a square on a small plate or amuse-bouche spoon.

• Top with a small amount of the crispy leek strips for texture and a touch of elegance.

• (Optional) If using the leek emulsion, drizzle a small amount around the terrine for extra flavor and presentation.

Instructions:

1. Prepare the Beet Carpaccio:

• Preheat the oven to 375°F (190°C).

• Wash and peel the beetroots, then thinly slice them using a mandoline for even slices.

• Lay the beet slices on several large baking sheets lined with parchment paper in a single layer.

• In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, thyme leaves, salt, and pepper.

• Brush the dressing over the beet slices and roast in the oven for 15- 20 minutes, until they are tender but not mushy. You may need to do

this in batches. Remove and let cool.

2. Prepare the Dutch-Style Pickled Vegetables:

• In a large pot, combine apple cider vinegar, water, sugar, salt, mustard seeds, and bay leaves. Bring to a boil and stir until the sugar and salt dissolve.

• Remove from heat and add the julienned carrots, sliced cucumbers, and red onions to the pickling liquid. Let it cool to room temperature.

• Stir in fresh dill and let the vegetables marinate for at least 30 minutes, or up to 24 hours in the refrigerator.

3. Prepare the Plant-Based Herbed Cheese:

• In a large bowl, mix the plant-based cream cheese with chopped chives, parsley, dill, lemon zest, salt, and pepper.

• Stir well to combine and adjust seasoning if needed. Refrigerate until ready to serve.

4. Assemble and Serve:

• Arrange the cooled beet slices on large serving platters, slightly overlapping each slice.

• Top with dollops of the herbed plant-based cheese.

• Drain the pickled vegetables and arrange them on top of or alongside the beet slices.

• Garnish with toasted nuts, fresh dill or chervil leaves, lemon zest, and microgreens if using, before ready to serve

Instructions:

1. Prepare Syrup

• Boil sugar, vinegar, and water. Pour over remaining syrup ingredients and let sit for at least 3 hours.

2. Blanch Tomatoes

• Peel and soak in the syrup overnight in the refrigerator.

3. On the next day

• Prepare Batter: Mix flour, starch, yeast, baking powder, and salt.

• Gradually add egg, olive oil, and beer to form a smooth batter.

4. Coat & Fry

• Coat tomatoes in breadcrumbs, dip in batter, and fry until golden brown.

5. Caramelize

• Melt sugar and sesame seeds, coat fried tomatoes in caramel, and dip them in ice water to harden.

Remarks:

Serve the caramelized tomato balls in caisses (small paper candy molds, which you can often get at the bakery) or in a deep plate on a pile of granite.

Instructions:

1. Prepare the Artichokes

• Clean the artichokes by removing the tough outer leaves and trimming the tops. Cut each artichoke in half and remove the choke.

• Place the artichokes in a bowl of cold water with lemon juice to prevent browning.

• In a large pot, bring salted water to a boil (you can also add the white wine for extra flavor). Steam the artichokes for 20-30 minutes

until tender.

• Set aside the steamed artichokes, keeping them warm.

2. Prepare the Barley-Root Vegetable Salad

• Preheat the oven to 200°C (400°F).

• Toss the diced carrots, celeriac, and parsnips with olive oil, salt, and pepper. Roast the vegetables on a baking sheet for 20-25 minutes,

until tender and slightly caramelized.

• Cook the barley according to package instructions, drain, and allow to cool slightly.

• Combine the roasted vegetables with the barley. Adjust seasoning with salt and pepper.

3. Make the Lemon-Dill Vinaigrette

• In a bowl, whisk together the lemon juice, lemon zest, white wine vinegar, Dijon mustard, salt, and pepper.

• Gradually whisk in the olive oil until emulsified.

• Stir in the chopped fresh dill. Adjust seasoning if necessary.

4. Prepare the Quail Eggs

• Bring a pot of water to a gentle boil. Add the quail eggs and cook for 2.5 minutes for soft-boiled eggs with runny yolks.

• Immediately transfer the eggs to an ice bath to stop the cooking.

• Once cooled, gently peel the quail eggs and set aside. Lightly season with salt and pepper.

5. Assemble the Dish

• Place one steamed artichoke half on each plate.

• Serve a small portion of the barley-root vegetable salad beside or inside the artichoke heart.

• Drizzle the artichoke and salad with the lemon-dill vinaigrette.

• Top each plate with a soft-boiled quail egg.

• Garnish with extra dill or microgreens for a refined touch.

Instructions:

1. Preparation

• Heat the olive oil in a large soup pot over medium heat. Add the diced shallots and garlic, sautéing for 2-3 minutes until soft and fragrant,

but not browned.

• Add the chopped red cabbage and stir-fry for 5-7 minutes until the cabbage softens slightly.

• Add the apple cubes, bay leaves, and ground cumin. Cook for an additional 2 minutes.

• Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let the soup simmer gently for 20-25 minutes, until the

red cabbage and apples are completely soft.

2. Purée

• Remove the bay leaves. Use a blender to purée the soup in batches until smooth. Add the apple cider vinegar and plant-based cream,

blending well.

3. Serve

• Pour the soup into small glasses (about 100 ml per glass). Garnish with chopped chives and, if desired, a little grated horseradish for extra flavor.

Instructions:

1. Prepare the Marinated Mushrooms:

• In a large mixing bowl, combine the balsamic vinegar, tamari, lemon juice, minced garlic, thyme, and black pepper.

• Add the thinly sliced shiitake and oyster mushrooms in batches if necessary, and gently toss to coat evenly.

• Cover and refrigerate for at least 1 hour to marinate, allowing the flavors to penetrate.

2. Prepare the Smoked Carrot:

• In a large bowl, mix the apple cider vinegar, maple syrup, salt, and liquid smoke or smoked paprika.

• Add the carrot ribbons, ensuring they are well-coated, and let them marinate for at least 30 minutes.

• To soften and enhance the flavor without using oil, bake the marinated carrot ribbons on parchment-lined baking sheets at 350°F

(175°C) for 5-7 minutes. Repeat in batches as needed.

3. Prepare the Pickled Vegetables:

• In a large pot, bring the apple cider vinegar, maple syrup, salt, and mustard seeds (if using) to a gentle simmer. Remove from heat.

• Divide the cucumbers and onions among several large jars or bowls and pour the hot pickling liquid over them. Allow to cool to room

temperature, then refrigerate for at least 1 hour.

4. Make the Herb Foam:

• In a large pot, bring the vegetable broth to a boil.

• Add the agar agar powder, whisking constantly until dissolved. Simmer for 2-3 minutes.

• Remove from heat and add chopped dill, chives, parsley, salt, and pepper.

• Allow the mixture to cool slightly, then blend with an immersion blender to create a frothy foam. Reblend or use a milk frother just

before serving for the best consistency.

5. Assemble and Serve:

• For each guest, arrange a small portion of the marinated mushroom slices on a chilled appetizer plate.

• Add a few ribbons of smoked carrot on top of the mushrooms.

• Place a small amount of the pickled vegetables around the plate, adding color and texture.

• Spoon or pipe a small dollop of herb foam onto each plate, ensuring it complements the mushrooms without overwhelming them.

• Garnish with a sprinkle of microgreens and one or two edible flowers.

Instructions:

1. Prepare the Roasted Celery Root Steaks

• Preheat the oven to 400°F (200°C).

• Peel the celery roots and slice them into 1 cm thick rounds. You should get 2-3 slices from each celery root.

• Place the celery root slices in a large baking dish or on a sheet pan. Season with salt and pepper, then drizzle with lemon juice, chopped

thyme, and rosemary.

• Pour the vegetable broth into the dish to cover the bottom, ensuring the slices stay moist during roasting.

• Cover the dish with aluminum foil and roast in the oven for 20-25 minutes, until the celery root is tender but not mushy.

• Remove the foil and continue roasting for an additional 10-15 minutes, or until the edges are golden brown. Set aside and keep warm.

2. Prepare the Apple-Celery Salad

• In a large bowl, combine the thinly sliced green apples, celery stalks, and red onions.

• In a separate bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.

• Pour the dressing over the apple and celery mixture and toss well to combine.

• Just before serving, add the mixed greens or arugula and the chopped fresh dill. Toss gently to incorporate.

3. Prepare the Hazelnut Sauce

• In a blender or food processor, combine the ground roasted hazelnuts, oat milk, lemon juice, nutritional yeast (if using), Dijon mustard, apple

cider vinegar, salt, and pepper.

• Blend until smooth and creamy. Adjust the consistency with more oat milk if the sauce is too thick.

• Transfer the sauce to a small pot and warm over low heat, stirring occasionally. Do not boil. Adjust seasoning if needed.

4. Assemble and Serve

• Arrange the roasted celery root steaks on a serving platter.

• Drizzle the warm hazelnut sauce over the steaks.

• Spoon the apple-celery salad over or alongside the celery root steaks.

• Garnish with toasted chopped hazelnuts, fresh dill or parsley leaves, and lemon zest, and then serve.

Introductions:

1. Prepare the Lupine Beans:

• Soak the lupine beans overnight. Rinse and drain.

• Cook the beans in a large pot of water with bay leaves and thyme until tender, about 30-40 minutes. Drain and set aside.

2. Prepare the Pumpkin Base:

• In a large stockpot, heat the olive oil over medium heat. Sauté the onions until translucent, about 5-7 minutes.

• Add the garlic and whole cloves, sauté for another 2 minutes.

• Add the pumpkin cubes and cook for 10 minutes, stirring occasionally.

• Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes, until the pumpkin is tender.

• Remove the whole cloves and blend the pumpkin mixture with an immersion blender until smooth.

3. Prepare the Autumn Vegetables:

• Preheat the oven to 200°C (392°F).

• Spread carrots, parsnips, celeriac, Brussels sprouts, and potatoes on baking sheets. Drizzle with olive oil, sprinkle with salt, pepper, cumin,

and coriander. Toss well.

• Roast in the oven for 25-30 minutes, until the vegetables are caramelized and tender.

4. Combine and Simmer:

• Add the roasted vegetables and cooked lupine beans to the blended pumpkin base. Mix well.

• Simmer the stew for another 15-20 minutes, allowing the flavors to meld together. Adjust seasoning with salt, pepper, and additional

spices as needed.

• Stir in the chopped kale and cook until wilted, about 5 minutes.

5. Finish and Serve:

• Just before serving, stir in the lemon zest for a fresh touch.

• Garnish with chopped parsley and dill.

• Serve the stew hot with a side of crusty whole-grain bread or traditional Dutch rye bread for an authentic touch.

Introductions:

1. Prepare the Potatoes

• Grate the potatoes using a large-holed grater. Place the grated potatoes in a bowl of cold water to prevent them from browning.

• Drain and Dry: Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or paper towels. This step is

important for making the nests crispy.

2. Mix and Shape

• In a large bowl, combine the grated potatoes, egg, flour (if using), salt, and pepper. Mix well until the ingredients are evenly distributed.

• Take small portions of the mixture and shape them into small nests, either by using your hands or by pressing them into a muffin tin to form a cup shape.

3. Fry

• Heat oil in a deep frying pan over medium heat. Carefully place the potato nests into the hot oil. Fry until golden brown and crispy on all

sides, turning as necessary. This usually takes about 4-5 minutes per side.

• Remove the nests from the oil and place them on paper towels to drain excess oil.

4. Serve

• Fill the potato nests with your choice of toppings, such as scrambled eggs, sautéed vegetables, sour cream, or even a small salad.

Introductions:

 1. Infuse the Milk with Fennel

• In a large pot, combine the whole milk, heavy cream, fennel seeds, and the thinly sliced fennel bulbs. Heat gently over medium heat until

the mixture just reaches a simmer.

• Remove from heat, cover, and let it sit for about 30 minutes to allow the fennel flavours to fully infuse into the milk.

2. Prepare the Egg Yolks and Sugar Mixture

• In a large mixing bowl, whisk together the 20 egg yolks, sugar, and the custard powder mixture until the mixture is pale and thick.

3. Strain the Fennel Milk

• After the fennel has infused into the milk, strain the mixture through a fine sieve to remove the fennel seeds and slices. Slowly pour the warm fennel-infused milk into the egg yolk, sugar, and custard powder mixture, whisking continuously to prevent the eggs from curdling.

4. Cook the Custard

• Pour the mixture back into the pot and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens

enough to coat the back of the spoon, about 10-15 minutes. Be careful not to let the mixture boil.

• Once thickened, remove from heat and stir in the vanilla extract and sea salt.

5. Chill the Ice Cream Base

• Transfer the custard to a large container, cover it, and place it in the fridge to cool for 4 hours or overnight.

6. Churn the Ice Cream

• Once the base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have

an ice cream maker for this quantity, you can divide the mixture into shallow trays and freeze it, stirring every 30 minutes for several hours to break up ice crystals and achieve a smooth texture.

7. Freeze and Serve

• After churning, transfer the ice cream into freezer-safe containers and freeze for another 2-4 hours until firm.

• When ready to serve, scoop the fennel ice cream (100 ml / ½ cup) into small bowls and garnish with fresh fennel fronds or a dusting of crushed fennel seeds for an extra burst of flavours.

Introductions:

1. Preheat the Oven

• Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat. 

2. Prepare the Batter

• In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.

• In a separate bowl, add egg white lightly and beat until frothy but not stiff. Add the melted butter, vanilla extract, and apple cider to the egg

whites, mixing until well combined.

• Gradually add the wet ingredients to the dry mixture, stirring until smooth. The batter should be fairly thin but not runny, resembling the consistency of pancake batter.

3. Shape the Cookies

• Drop a tablespoon of batter onto the prepared baking sheet and spread it out into a thin circle about 8 cm in diameter. Repeat, spacing the circles apart to allow for spreading.

4. Bake

• Bake in the preheated oven for 6-8 minutes or until the edges are golden brown and the center is just set.

5. Form the Cookies

• Remove one cookie at a time from the oven using a spatula. Working quickly, place a fortune in the center of the cookie, fold the cookie in

half to create a semi-circle, and then gently bend it over the edge of a glass or bowl to form the classic fortune cookie shape.

• Hold it for a few seconds until it holds its shape. Repeat with the remaining cookies.

6. Cool and Store

• Allow the cookies to cool completely on a wire rack. Once cooled, store them in an airtight container to keep them crisp.

10L water

8 lemon

20 teaspoons fennel seed

Mix and store in cold for 8 hours or overnight 

10L water

20 teaspoons thyme

20 teaspoons rosemary

Mix and store in cold for 8 hours or overnight 

Hot water

Cinnamon

Orange

Sparkling water

Elderberry syrup