Trends we spotted this week 50
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week 2 small articles; a recipe to use chickenpea liquid, aka Aquafaba and bacon-flavoured mushrooms. In the Dutch article a couple of unique items from Dutch hotels and restaurants for the auction of 3FM Serious Request.
If you like to read the whole article, click the title. Enjoy reading!
Recipe to make meringues without eggs
An eggless meringue for those with an allergy for eggs. It’s possible with one simple but slightly unusual ingredient; chickpea liquid, aka Aquafaba. The unappealing briny liquid we usually drain away from a can of chickpeas will be the basic product for these meringues. With an instruction video in the article of Fine Dining Lovers.
Bacon-flavoured mushrooms
The family-owned Sonoran Mushroom Company based in Tucson specialises in growing organic oyster mushrooms they claim taste just like bacon. They discovered that if you fry these up in some olive oil and season with salt they have a bacon flavour.
