04 Recipe

The good, joyful atmosphere of a Färm organic store is a value they promote to link people with good food and good people with each other. Helping to motor an agricultural transition, it is thanks to everyone's consumption habits that producers are able to commit towards a more-than-organic agriculture. The cooperative has stores in Brussels Center, Auderghem, Woluwe-Saint-Lambert, Uccle, Ixelles and Louvain-la-Neuve.
Dietician Xavier Bossert from the Färm kitchen shares with us a recipe from their new Bokal Lokal range of fresh ready-to-enjoy lunch jars. Inventing several new lunch recipes every month with seasonal, local ingredients, Xavier and the team pay attention to respecting a healthy meal composition including half vegetables, 1/4 carbohydrates and 1/4 proteins. In his home kitchen, Xavier shows us how to prepare some of his favorites.





DIY BOKAL LOKAL WITH FALAFELS, VEGETABLES AND SEMOLINA

FALAFELS:

1 jar cooked chickpeas
1 mid-size onion
2 gloves garlic
Parsley, to taste
Coriander, to taste
3 tsp cumin
2 tsp cinnamon
Salt & pepper

Mix all fresh ingredients in a mixer. Add some wheat flower and shape little balls in your hands. Sprinkle an oven-safe dish with some olive oil, place the falafels in the dish and bake for 10-15 minutes in 200-220°C.

CARROTS & PARSNIP:

Carrots, diced
Parsnip, diced
Fennel seeds

Cook diced carrots and parsnip on a pan in olive oil for 5 minutes. Add fennel seeds. Cook another 5 minutes. Add salt and pepper to taste.

FRIED MUSHROOMS:

Onion, diced
Garlic, diced
Parsley, chopped

Cook onion on a pan in olive oil for 2 minutes. Add garlic and mushrooms, cook 5 minutes. Add fresh parsley, salt and pepper.

SEMOLINA:

Semolina
Coriander, chopped
Lemon juice
Linen or squash seeds

Prepare the semolina as indicated in the package, add coriander, the seeds, lemon juice, salt and pepper to taste.










Photographs
Färm: Chloé Thôme / Bokal Lokal: Hanna Kuikka