Recipes by residents

This collection of recipes from Nida Art Colony is an art cooking project featuring our current artist residents' regular favourites, experimental offerings and original inventions. This column is a platform for inspired sharing and tasting.

 

White Bean* Crostini by Evy Jokhova (EE/UK)

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*if you cannot get hold of cannellini beans, use butter bean or white beans instead. If you are using tinned beans, drain and rinse in cold running water.
 
For approx 20 crostini:
150g dried cannellini beans
1 onion, halved
2 bay leaves
 
or if you are using tinned beans:
1x 400g tin of beans, drained and rinsed
 
Extra virgin olive oil
Juice and zest on 1/2 lemon (or more by taste)
1 garlic clove, very finely chopped
2 handfuls of flat parsley leaves, finely chopped
Sea salt
1 Baguette (ciabatta or other bread), sliced and lightly toasted
 
Soak the dried beans over night. After soaking, drain them and place in a pan with enough fresh water to cover the bean by approx 5-7cm. Add onion halves, bay leaves and a little olive oil. Bring to boil, skim off any rising impurities, turn down heat to simmer until cooked. Approx. 1- 1.5 hours.
When tender, drain, remove bay leaves and onion and place the beans in a bowl. 
Or if using tinned beans, simply place the drained beans in a bowl. Add the lemon zest and lemon juice, 3-4 table spoons of olive oil, salt, chopped garlic and parsley. Mush the beans with a fork until about half of them have turned into a smooth puree but the other half still retain some of their form. Add olive oil in necessary to make the mix smoother. Add more salt or lemon juice to taste. Place in fridge to marinate for about a half hour. 
Cut the bread stick in to medium slices and toast very lightly in the oven. Generously top each slice with the marinated bean puree and serve.
 

Dutch Pea Soup by Bas Ketelaars (NL)

pea soup bas

Simmer one or two unions till they're glazy, then add a celeriac in cubes. Rinse (between 500 g‒1 kg) peas and add it with a little coriander, some thyme, one or two bay leafs and some savory (satureja). Add hot water till everything is flooded and cook everything on low heat for about one hour and a half (stir regularly in between and check if there's enough water). 15 min before its ready you can add a leek in small pieces. Add salt.

You can add meat, like smoked sausage or bacon if you like.

Sweet potatoes by Lynette Smith (AU)

receptas

Peel and cut the sweet potato into pieces, not too small—you don’t want them to fall apart during the cooking. I cut them into quarters.
Boil them until they are soft but not too soft.
Drain them and let the steam go so they dry out a bit.
Grate fresh ginger.
Heat the oil and throw in the ginger and some black pepper and the sweet potato.
Shake them around the pan to make sure they are covered in oil, ginger and pepper but don’t stir. Just let them sit there getting a nice golden crust on the bottom. After a while shake the pan to turn the potato over a little in the pan so that other parts of the potato are at the bottom.
Toast sesame seeds gently.
Slip the sweet potatoes out of the pan onto a plate and sprinkle over the sesame seeds.