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.
CHUCK, PICKLED BLUEBERRY SAUCE AND ROASTED PUMPKIN
Serves 6 people
This recipe is part of our project Contrasts. For the first dish, Bia wanted to create contrast both in flavour and appearance, by combining the strong flavour of the chuck with the sweetness of the pumpkin and the sourness of the pickled blueberry.
INGREDIENTS
1. SAUCE
500 g blueberry
200 ml apple cider vinegar
360 g sugar
600 ml water
2. CHUCK
1,2 kg chuck
400 ml red wine
800 ml water
2 carrots
3 onions
4 sprigs of rosemary
4 sprigs of thyme
50 g butter
5 garlic cloves
Salt
Black pepper
3. PUMPKIN
1 small pumpkin
Salt
Black pepper
Olive oil
METHOD
1. Wash the blueberries and set aside in a jar.
- In a saucepan, boil the vinegar, sugar and water until the sugar dissolves. Pour it over the blueberries, close the jar and set it in the refrigerator for at least 2 h.
- After the meat is done, scoop out 2 garlic cloves, 4 tbsp onions and 6 tbsp of the liquid from the baking pan. Mix everything in a blender with the blueberries and 200 ml of the liquid from the pickles. Sieve it.
- In a saucepan over medium heat, cook it until it thickens, stirring occasionally.
2. Preheat the oven to 125º C.
- Cut the meat into 6 equal pieces and season it with salt and black pepper.
- Over high heat preheat up a frying pan. Drizzle some olive oil, sear the meat on all sides and set aside.
- Peel and roughly chop the onion and carrots. Add them to a baking pan, with the wine, water, 3 peeled garlic cloves, 3 sprigs of rosemary and 3 sprigs of thyme.
- Put a grid over the vegetables in the baking pan. Put the seared meat on the grid. Cover the baking pan with aluminium foil and roast for 5 h.
- Before serving: into a frying pan, over medium heat, melt the butter, add the remaining sprigs of thyme and rosemary and the peeled garlic cloves. After 2 min, add the meat and baste it for 2 more min.
3. Cut the pumpkin into 12 equal pieces and place them in a baking pan lined with baking paper.
- Season with salt, black pepper and drizzle it with olive oil.
- Roast it, along with the meat, for 1,5 h or until soft.