HOME MADE
Our kitchen table is part of the heart and soul of our home in the Netherlands since Viviana and her husband are lovers of good food.
“We share the taste for great dishes and fresh food wherever we are. Here’s a recipe of a dessert my mother used to make and another from the Commemorative Edition of Mexican Cuisine by ‘Fondo de Cultura Económica’ —first published in France over 30 years ago — as I like to wrap up another year by celebrating my dear birthplace with food that continues to inspire my life.”
Viviana M. Calderon de la Barca.
Mexican cuisine is as diverse as its rich history and Viviana’s family where the indigenous, European and Oriental converge.
MUSHROOMS WITH PARSLEY
(4-6 persons)
Ingredients:
1k of mushrooms
150g of onion
1 spoonful of fresh parsley
50g of butter
2 cloves of garlic
1/2 lemon
Olive oil
salt and pepper
As the authors suggest “Mushrooms are never washed. They are cleaned and the soil is removed well with a brush or a clean cloth.”
Cut off the tip of the base.
Put the butter in a frying pan to melt with three teaspoons of oil. Slice the onion into strips and fry it in the butter until it is browned with the garlic. Slice the mushrooms lengthwise, throw them into the pan and stir them over medium heat, along with a teaspoon of salt, pepper, the juice of half a lemon and the equivalent of a tablespoon of chopped parsley; cover until they are well cooked (about ten minutes). To prevent them from burning, lower the heat and add a little water if they dry out.
CARROT PUDDING
(4-6 persons)
1 k of carrots
2 eggs
1 cup of sugar
1 teaspoon of baking powder
150 g flour
125 g butter
100 g raisins
1 teaspoon vanilla essence
breadcrumbs
Peel and grate the carrots.
Put the butter in a deep bowl and beat it well with the sugar. Then add the eggs and beat again with a teaspoon of vanilla essence. Add the grated carrot and beat well again. Add the teaspoon of baking powder to the flour. Set aside a spoonful of this mixture to flour the raisins and the rest is added to the other mixture. Both mixtures are stirred together, the raisins are added and everything is poured into a baking dish that has been buttered and sprinkled with bread crumbs. Place in the oven, preheated to about 250°C, for thirty to forty minutes.
“We share the taste for great dishes and fresh food wherever we are. Here’s a recipe of a dessert my mother used to make and another from the Commemorative Edition of Mexican Cuisine by ‘Fondo de Cultura Económica’ —first published in France over 30 years ago — as I like to wrap up another year by celebrating my dear birthplace with food that continues to inspire my life.”
Viviana M. Calderon de la Barca.
Mexican cuisine is as diverse as its rich history and Viviana’s family where the indigenous, European and Oriental converge.
MUSHROOMS WITH PARSLEY
(4-6 persons)
Ingredients:
1k of mushrooms
150g of onion
1 spoonful of fresh parsley
50g of butter
2 cloves of garlic
1/2 lemon
Olive oil
salt and pepper
As the authors suggest “Mushrooms are never washed. They are cleaned and the soil is removed well with a brush or a clean cloth.”
Cut off the tip of the base.
Put the butter in a frying pan to melt with three teaspoons of oil. Slice the onion into strips and fry it in the butter until it is browned with the garlic. Slice the mushrooms lengthwise, throw them into the pan and stir them over medium heat, along with a teaspoon of salt, pepper, the juice of half a lemon and the equivalent of a tablespoon of chopped parsley; cover until they are well cooked (about ten minutes). To prevent them from burning, lower the heat and add a little water if they dry out.
CARROT PUDDING
(4-6 persons)
1 k of carrots
2 eggs
1 cup of sugar
1 teaspoon of baking powder
150 g flour
125 g butter
100 g raisins
1 teaspoon vanilla essence
breadcrumbs
Peel and grate the carrots.
Put the butter in a deep bowl and beat it well with the sugar. Then add the eggs and beat again with a teaspoon of vanilla essence. Add the grated carrot and beat well again. Add the teaspoon of baking powder to the flour. Set aside a spoonful of this mixture to flour the raisins and the rest is added to the other mixture. Both mixtures are stirred together, the raisins are added and everything is poured into a baking dish that has been buttered and sprinkled with bread crumbs. Place in the oven, preheated to about 250°C, for thirty to forty minutes.
That’s a wrap!
Another creative year ends for us successfully, this time, at Demo Eindhoven with our social design session on 29 November around an amazing crowd of thinkers and makers.
Time for the festive celebrations — see you again in a shiny new 2025.
Ocean Wearable Leg-wing (O.W.L.) blueprint for a smartly designed ecosystem and social sustainability proudly exhibited at Demo Eindhoven during Dutch Design Week 2024.
Viviana’s proposal involved an apparel softbotic leg-wing design to innovate our ecosystem and create custom accessories that require merging intelligent manufacturing and computer vision with current paradigms in materials. O. W. L. is both, a speculative softbotic scenario visioning a fashion accessory and soft machine with a moving robotic in smaller human scale that enables natural edibles and aquatic food sensing to aquatic animals. O. W. L. thereby enters aspects of the environment to provide new solutions that help solve the micro- and nanoplastic sea pollution problem in the apparel industry. This, to join efforts in advancing the science, technological translation, and societal impact of educational outreach.
Join us on Friday, 29 November as we will be joining the young creators and innovators of Demo Eindhoven PROJECT NEXTUP, with an Ideation Session platform to open discussion on social sustainability and soft skills.
Gift Special
This season of giving, love is in the hair.
We meet young entrepreneur Luisa Isabel Coffie, who is currently an International Business student, and whose initiative in the Netherlands is about natural hair products for those looking for more sustainable ways to care for your hair through the winter — a time to nurture yourself with intention.
We meet young entrepreneur Luisa Isabel Coffie, who is currently an International Business student, and whose initiative in the Netherlands is about natural hair products for those looking for more sustainable ways to care for your hair through the winter — a time to nurture yourself with intention.