REMNANTS OF A MEAL and VOEDSELBANK.NL
The corona period has driven me to introspection. Repeatedly I have considered myself lucky. Having my own house, a warm home, a garden and every evening a not only nutritious, but also delicious meal.
I realised that countless people, especially families, have it so much worse than I do. The austerity in social contacts, the economic implications, the available square metres at home, the loneliness. It is overwhelming. So overwhelming that I decided to do my bit, however small.
From 25 December 2020 until 25 December 2021, I will contribute 20% of the proceeds from my 'remnants of a meal' photos to the 'Voedselbank.nl'.
Did you know that for every 5 euros, a family can eat for a week?
We who can enjoy the most delicious dishes in restaurants, or now during corona, takeaway, can make a substantial contribution by donating to the food bank (Voedselbank).
'Remnants of a meal' started as a kind of protest against behaviour on social media. Now, in this day and age, it transcends its original purpose.
The project is to make people realise that food is a necessity and that the empty plate is more important than the finished one. It is there to show that we have enjoyed the meal.
Let's share this meal!
By participating in fundraising for the food banks, I hope that some of what I enjoyed will find its way to a family in need.
This idea 'Remnants of a meal' and photos were recorded in i-DEPOT nr. 94299 on August 3, 2016 .
To decorate your kitchen or dining room, photos can be ordered by sending a message through this website. Each photo costs 40 euro. A framed photo (31x25cm) costs 65 euro. Series of 30 prints.
'Huevo', eggs stuffed with smoked mackerel salad
Ceviche of yellowtail kingfish
Vol-au-vent volaille, ris de veau, mousseline, frites
King crab on toast
Foie gras pôelé, pulpe de potimarron, poivre voatsiperifery et café, jus à la passion
L'Oeuf parfait, crumble de parmezan, crème de pistache d'Iran et son écume de Shiitaké
Seiches à la plancha
Dôme coulant fraise-basilic, mousse bavarois, sorbet et chips de fraise
Filet de daurade royale, purée de petit pois à l'aneth, chips de courgette aux graines de chia
Oeuf fermier cuit à basse température et fumé, espuma d'artichaut/épinard et crème cheese
Pork fillet with fake mushroom sauce and mashed potatoes
Trout soufflé, regional saffron sauce, cauliflower
Poached egg on a bed of tomato with rosemary flowers and dried black olives
Roll of kohlrabi layered with pistachio oil, mushrooms, green beans
Apricot in elderflower crumble, yoghurt ice cream, chocolate and tonka beans, verveine cream
Beef tenderloin with puffed rice, leek, green cardamom gravy
Hake, kale-rabi, pepper
My Spanish heart
Grilled monkfish, artichoke barigoule, truffle, vierge
Cannelloni sea bass, burrata, shiitake, buckthorn berry vinaigrette
Candied potato, roasted cauliflower, Zeeland cockles, verveine
Duck breast, spice grilled peach, nectarine compote, chards
Il Rosso: red prawn, coral, radish, datterino and watermelon brine, sea water
Grilled squid with green beans, potatoes and lime
Creamed codfish with crispy polenta and capers
Panna cotta with red fruit
Baby octopus sautéed in white wine, organic potato mousse, tomato powder
Strips of beef steak with rosemary, rock salt and sour cherry sauce
Cerleriac carpaccio with parsley oil and 'luigia' salad
Peach, chantilly cream and lavanda
Codfish, leeks and geranium
Risotto, sage and razor clam
Mussels, zucchini and green sauce
Mate, goat cheese and grape fruit
Fried sweet potato
Tapioca and soyotta
Filleto di baccala alla nocciola su crema di patate al profumo di lime
Gamberi in pasta kataifi, riso nero e crema di zucca
Torta di ricotta ai fichi caramellati e mandorle con gelato di crema
Sea bass salad with orange and fennel
Creamy soup with courgette flowers and clams
Venitian style liver, rosemary and sage polenta
Parma ham and melon
Burrata cheese with artichokes and tomato confit
Steamed sea bass with mayonnaise and aubergine caviar
Grilled octopus, chickpea puree and crispy bacon
Wildschweinschnitzel mit rahmigen Wirsingstreifen und Polenta-Zwetschgenschnitte
Rhubarb from Poederlee, black pudding, fried onion, salad with Jan's vinaigrette
Lobster skewers, jalapeño mayonnaise
Tuna tartare, caviar d'Aquitaine, créme fraîche