Three doughnut recipes from Atelier food lab for Ghent's Circular Economy event
Baking up a doughnut delight in Ghent
Overview
In October 2018, sister and brother duo Rosemarie and Michaël Verlinden of the Atelier food lab dreamed up these fabulous doughnut recipes to coincide with Ghent's Circular Economy event where Kate was speaking about Doughnut Economics.
The three recipes are:
Beetroot and Ginger
Walnut and Coffee
Porchini Mushroom and Milk Chocolate
We hope you enjoy them!
From Rosemarie:
Atelier m. is the food lab of Rosemarie and Michaël Verlinden. Sister and brother. Art historian and food science engineer. We combine scientific knowledge and culinary creativity. In our kitchen in Ghent (Belgium) we -as innovative chefs- look for attractive and tasty recipes that combat food waste. In our catering business and product development this results into original zero waste drinks, playful and surprising low impact products with respect for the season, product and producer. Looking for a valorisation for your residual flow? Atelier m. can be your partner in plant based product innovation. —> more info: lab@ateliermcatering.be - ateliermcatering.be
Rosemarie and Michaël Verlinden of the Atelier food lab
The Recipes
1. BEETROOT & GINGER
160g flour
1 tsp baking powder
2 tsp fresh ginger, grated
4 eggs
200g sunflower oil
200g sugar
50g poppy seed paste
135g beetroot, roughly grated
3 tsp lemon juice
a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar until pale and creamy, with an electric whisk or by hand. Gently fold all the other ingredients into the egg mixture. Pour into small doughnut tins & bake for 10 minutes.
2. WALNUT & COFFEE
100g walnuts, roasted and roughly chopped 150g unsalted butter, melted 200g icing sugar 100g ground almonds 100g flour 1 tsp baking powder 2 tsp ground coffee beans 6 egg whites 2 shots of espresso (60ml) a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar shortly. Gently fold all the other ingredients into the egg mixture. Cover with cling-film and refrigerate for at least two hours. Pour into small doughnut tins & bake for 10 minutes.
Use 4 of the remaining egg yolks (use the others to make scrambled eggs, ravioli or pretzels) to make a saffron custard. Serve the doughnuts with saffron custard alongside.
300ml full-fat milk
300ml cream
generous pinch saffron threads
4 large egg yolks
50g caster sugar
Place the cream, milk and saffron in a small saucepan and bring to a boil. Remove from the heat immediately. In a small bowl, whisk the egg yolk and sugar. While whisking, slowly add the hot milk mix, continuously whisking, until it is all combined. Return the liquid to the saucepan and place on a medium-low heat. Stir continuously for about 10 minutes until the sauce thickens into a custard. Remove from the heat, cool and refrigerate.
3. PORCINI MUSHROOM & MILK CHOCOLATE
150g flour
30g dried porcini powder
180g unsalted butter, at room temperature
150g cane sugar
4 tsp honey
4 eggs
100g milk chocolate chips
2 tsp baking powder
a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar until pale and creamy, with an electric whisk or by hand. Gently fold all the other ingredients into the egg mixture. Pour into small doughnut tins & bake for 10 minutes.
