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Welcome to the live streaming programme of A MAZE. / Berlin 2020 - Total Digital - 9th International Games and Playful Media Festival. 3.5 days of hand selected sessions for everyone who loves an inclusive, respectful and meaningful future for games, playful media and their creators. You can follow our festival programme live on our A MAZE. / Berlin website, the A MAZE. YouTube channel, in the A MAZE. SPACE and on our Festival Discord.

All links will get communicated here and on our festival website. #AMaze2020

Schedule not final, there are still some sessions added in the coming days.
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Friday, July 24 • 17:30 - 18:30
A MAZE. Live Cooking Show: Butternut Blue Cheese Brown Rice Bowl with Riker

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The first ever A MAZE. Live Cooking Show!
For the A MAZE. / Berlin 2020 - Total Digital Festival we invited the community to share their favorite local dishes with us and the worldwide community. What connects more than gaming and cooking? Cooking is so far the best practice to know different cultures, tastes, traditions and the people.

At the moment it isn't the right time to travel and experience different cultures in person so we are hosting our first ever A MAZE. Live Cooking Shows to bring the world to your homes with delicious recipes and wonderful chefs! We are sharing the ingredients and recipe so you can cook along!

Share your cookalong thoughts & media via twitter & IG (#AMaze2020, #AMAZELiveCooking) or on our discord channel.

Today:

Butternut Blue Cheese Brown Rice Bowl by Henrike Lode
(South African fusion dish)

Serves: ca. 6 portions
Cooking time: 30 - 45 minutes

Ingredients:
  • 500g cubed butternut
  • 50-100g blue cheese (leave out to make vegan)
  • 200g veggie mince 
  • 200ml coconut milk
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 onion (I like red, but white works too)
  • 1-3 garlic cloves
  • parsley 
  • olive oil
  • salt
  • chili powder / sriracha
  • optional: some chopped Peppadew, 1 cubed yellow bell pepper, 1 cubed carrot. 1 cubed potato
  • optional: sauce thickener (corn flour)

Instructions:
  1. Defrost your veggie mince. Follow the rice cooking instructions. Mine says 1 cup of brown rice with 3 cups of water and half or one tablespoon of salt. Cover with lid. When it starts boiling, reduce heat to simmer, and set a timer (mine wants 35 minutes).
  2. Dice onion and garlic and saute gently in olive oil in a big pan or no-stick pot until soft. Once the onion is getting a little brown and crispy, add the veggie mince and fry at medium heat for maybe 10 minutes. I use Bouillon cubes for the broth, so I throw one into a cup and fill it with boiling water, and give it some time to dissolve, stirring with a fork and smashing it.
  3. I have never used a regular butternut before, if you do: good luck. They’re a little difficult to peel, and you have to scrape out the seeds like you do with a honey melon. I use pre-chopped butternut and cut it into even smaller chunks. I like my butternut in cubes about 2cm. If you like yours bigger, they will take a little longer until it is soft. If you want to add some variety to the dish, you can also add optional veggies now. Try to have all the cubes roughly the same size.
  4. Add veggie cubes to the pot together with the broth and mix well. Add enough broth/boiling water to just cover the veggies, and have a light hearty/salty flavour. Don’t worry if it’s a little salty, the coconut milk later will remove some of that flavour, and when you mix it with the rice it should work itself out. Put on the lid and set a second timer for 15 about minutes, or 20 if your chunks were bigger. Boil at medium/high heat (4/5 out of 6).
  5. Now you have time to clean up the kitchen, have a glass of wine, chat a little with your friends, whatever you’re into. Now is also a great time to chop some parsley and peppadew if you want to add that. Stir the pot a little every now and then, and watch that the butternut doesn’t start dissolving, because that would be overdoing it.
  6. When the second timer is up, check the consistency of the butternut by poking it with a fork. When it feels nice and soft (and carrots and potatoes as well), add coconut milk and reduce heat to low heat. Break blue cheese into smaller chunks and add to the pot, letting them dissolve. Add chopped parsley and season with chilli powder or sriracha. You can make it as spicy as you like. I also add some dried “mixed herbs”.
  7. (Optional) Finally, if the sauce is not thick enough for your liking, you can add some sauce thickener. For the one I use,  Maizena cornflour, you pour some cold liquid in a cup, water or milk or cream or coconut milk or whatever you like. Then add 1-2 fork spoons of sauce thickener, stir until all the lumps are dissolved and then pour into the pot, and mix well. It needs heat to thicken, but thickens very quickly, so watch it and keep stirring.
  8. Somewhere in the process the rice timer was probably finished. If there is still liquid in the pot, turn off the heat and leave the rice on the hot plate without lid on, the remaining liquid should evaporate without the rice burning. I don’t know your stove though, so keep an eye on it, stir every now and then. If the liquid doesn’t disappear by itself, pour it out.
  9. Final step: Mix the rice into the pot (hopefully there is enough space, otherwise pour both into a bigger container).
ENJOY!

I put parmesan on top of my bowl, because there is never a good reason to not add more cheese to food, but that is between you and your cheese addiction.
I double the ingredients when I make this for meal prep, and if you keep it in the fridge, it’ll last the whole week.

Artists
avatar for Riker (SA / DE)

Riker (SA / DE)

Riker teaches Game Design at the University of the Witwatersrand in Johannesburg, South Africa. She loves making games about serious stuff like coding or chill stuff like slow farming simulations in Twine. In her free time she enjoys romantic walks on the balcony and cooking up delicacies... Read More →


Friday July 24, 2020 17:30 - 18:30 CEST
Livestream