low salt press lunch @ world kidney day 2016
here a video impression of the press lunch we hosted for nierstichting nederland (read: dutch kidney foundation).
we were very pleased to receive an invitation by nierstichting to create and host a low salt 3 course press lunch.
the nierstichting has invited a selection of bloggers and journalists on world kidney day 2016 to draw attention to the fact that most people are eating too much salt, about 1 kg on a yearly base too much. this is very harmful for your kidneys.
furthermore, nierstichting used this press lunch to launch ‘de zoutmeter’ (the salt meter), a handy tool that helps you to determine in a blink how much salt your meal contains.
the briefing.
- low salt has a negative association, most people think immediately in terms of ‘tasteless’
- create a tasting for the invited press to find out which bites contain salt or no salt
- create a 3 course lunch with adding salt to showcase that low salt can be tasteful
- make recipes of the lunch dishes for 4 persons
lunch + tasting
- tasting.
- 5 preparations of potato (purée, baked, crisps, fried fries and boiled).
- we choose the vitelotte noir, a black potato with a great deep purple inside and a nutty taste, to be the star of this tasting.
- lunch. in stead of salt we used in all the courses
- some ingredients that have umami (the fifth taste)
- a lot of fresh herbs and spices
- and we paid attention to create various textures.
- the 3 courses:
- mushroom bouillon with vegetable dots.
- marmered egg in a nest of potato, spinach and bean sprouts
- a small flower arrangement: a puff bread with a “bouquet” of marinated/roasted vegetables and baba ganoush
- the recipes.
- we are translating the recipes from dutch into english. as soon as the english version is available we will upload the pdf file here.