SIMPLICITY
SIMPLICITY
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
FELIPE is a fine art and commercial photographer based in London, UK. A naturally curious person with an avid imagination, he is drawn to the stillness and depth of nature taking a lot of inspiration from its landscapes, textures, patterns and shapes and using them as a way to convey and express his internal world.
BIA is a cook based in Stockholm, Sweden. She enjoys slow cooking and the social aspect of food. For her food is meant to be appreciated as a shared experience. With her wide range of interests, spanning from martial arts to music; from travelling to writing poetry and beyond, she always finds inspiration for her recipes in the most unusual places.
ANNA is a creative director based in Stockholm, Sweden. Her socio-political awareness and interest in arts made her realise that images can change the world. With her avid curiosity, research skills and passion for visual arts, she always brings a fresh perspective to the projects she collaborates on.
ODE TO BUTTERNUT SQUASH
Serves 2 people
This is the recipe that kick-started our project. The idea was to use only one main ingredient, to explore its full potential. As we started discussing this recipe during a dark cold Winter, Bia decided to explore the warmth and the joyful colour of butternut squash.
Read more about how we started our project here.
INGREDIENTS
1. PICKLES
40 g butternut squash
50 ml vinegar
90 g sugar
150 ml water
2. RAVIOLI
200 g all-purpose flour
2 eggs
50 g pumpkin puree
½ tsp salt
3. FILLING
50 g soft goat cheese
100 g pumpkin seeds
1 garlic clove
1 pinch of salt
1 tbsp olive oil
10 g basil leaves
3 tbsp grated parmesan cheese
4. CREAM
300 g butternut squash
1/2 onion
1 garlic clove
1 tsp olive oil
50 ml double cream
Salt
Black pepper
METHOD
1. Cut the butternut squash into small cubes (1x1cm) and set aside in a clean jar.
- In a saucepan combine the vinegar, sugar, and water and let it cook until the sugar is dissolved.
- Pour the hot liquid over the pumpkin and close the jar. Let it cool and set it in the refrigerator for at least 2 h.
2. Preheat the oven to 180º C.
- Cut the butternut squash into small pieces and add them to a baking tray with a drizzle of olive oil. Cover the tray with aluminium foil and roast it in the oven until soft, about 30 min.
- Set aside 300 g of the roasted butternut squash for the cream.
- Let it cool down until safe to touch, and with a fork mash it until it becomes a uniform puree.
- On a clean surface or even in a bowl, mix the flour with the salt, make a well in the middle and add the egg yolks and the pumpkin puree. With a fork, mix the eggs and the puree incorporating the flour until a dough is formed.
- Knead the dough until smooth.
- Cover the dough with plastic wrap and let it rest for 1 h at room temperature.
- Roll out the dough until you can see your hands through it. Divide it into two equal parts.
- On one strip, distribute the filling, 1 tsp per piece, with a two-finger space between them. Brush water around the filling.
- Lay the other strip on top, gently pressing around the mounts of filling, to seal each ravioli.
- Cut each ravioli allowing 1 finger space between them.
- Cook in salted boiling water for 1 min.
3. Into a blender add the pumpkin seeds, salt, garlic, olive oil, basil leaves and parmesan cheese and blend until smooth. If necessary, add a bit of water to soften the mixture.
- Mix the pesto with the soft goat cheese.
4. Chop the onion and the garlic.
- Drizzle a little bit of olive oil in a saucepan and sauté the onion over medium heat until soft.
- Add the garlic and cook for 1 min.
- Add the mashed butternut squash, double cream, salt and black pepper.
- With a hand blender, blend the mixture until smooth.