»HOBBIES, OBSESSIONS AND FANTASIES« is a lecture-performance in conjunction with the exhibition »Casual Friday« with Anne Kawala, Punch & Judy and Oskar Klinkhammer on August 9, 2013 at 8 pm at Württembergischer Kunstverein.
The French author Anne Kawala sets up the scene for a private investigation into the field of »HOBBIES, OBSESSIONS AND FANTASIES« and shares her passion for cooking with us.
The staff of the Akademie Schloss Solitude provide some of their favourite recipes to give the audience a »foretaste« of the performance.
Stewed salmon fillet with vegetable salad by Marieanne Roth
Ingredients for 4 persons
700–800 g salmon fillet
2 bay leaves
salt and pepper
Heat a little water with the ingredients in a large pan. Add the salmon fillet and let it boil up briefly, then switch off the cooker and let the fish simmer for about 5–7 minutes in the closed pan.
4–6 seasonal vegetables (in different colours) like carrots, celery, zucchini, yellow bell pepper
1 tablespoon of capers
salt and pepper
Cut the vegetables into slices or cubes and cook them »al dente« with a little water, pay attention to the different cooking times. Keep the vegetable stock. Mix a dressing with one part vegetable stock, one part terragon vinegar and one part olive oil. Mix the dressing with the warm vegetables, season with salt and pepper and let it steep with the rubbed terragon and the capers.
Lemon-frosted pistachio cake by Anita Carey-Yard
250g caster sugar
100g shelled pistachios
100gm ground almonds
1 tsp. rosewater
60g plain flour
Preheat the oven to 160C. Line a non-stick 22 cm cake pan with baking paper.
Cream the butter and sugar in a mixer until very light and fluffy. Add the eggs, one at a time, beating between additions. Blitz the pistachios in a processor, and add them and the almond meal to the butter and sugar mixture. Finely grate and squeeze an orange and add into the mixture along with the rosewater. Fold in the flour with a large metal spoon.
Scoop mixture into the lined baking tin and bake for 50 minutes and cover with foil for the last ten minutes. Note that the two I made actually took a lot longer than this to cook, but anyway, cook until a skewer in the centre comes out fairly clean. Cool in the tin.
Mix 100g icing sugar and 2 Tbsps freshly squeezed lemon juice together until smooth and pour over the cake. Decorate with whatever you like – shelled pistachios, crystallised rose petals or whatever takes your fancy.
Punch & Judy are Florian Clewe, Leon Filter, Gabriel Hensche, Björn Kühn, Adrianna Liedtke, and Anna Romanenko.
A cooperation between the Akademie Schloss Solitude, the Württembergischer Kunstverein, and Punch & Judy.