What do you do,
        and what do
                    you do?

@The Balcony/ Den Haag/ NL

 24/10/2020 - 01/12/2020

This website is an ever evolving platform to document and archive the contibutions of recipes, talks, conversations and exchanges that occure throughout the time the project is hosted by The Balcony.

If you would like to add to the contributions, or talk about your labours within food, horeca, catering, cooking and care, please reach out via  whatdoyoudoandwhatdoyoudo@gmail.com

or follow Harriet ︎ @always_under_construction

a project by Harriet R Morley 

Contributions from:

Katya Vogel
Kristel Rigaud
Francisco Baquerizo Racines
Stefan Cammeraat
Yuliia Elyas
Giorgia Lo Faso
Pietro Ballero
Apsara Flury
Victoria de la Torre
Sheila & Robert Morley
Bo Wielders
Katayoon Barzegar 
Lena Longefay
Vlada Predelina (Eathouse) 
Wessel Baarda 
Hgtomi Rosa



Coming soon

What do you do,
            and what do
                        you do?

How are we learning to navigate the continuously growing precarious structures we occupy and what recipes of care can we share?

‘What do you do, and what do you do?’ is a project that will navigate the role of food, service and the arts being tools for conversational togetherness, which are now equally as precarious and under threat in the current time of COVID 19. Within the current climate, jobs which seemed less precarious and often financial supported artists, specifically within horeca, have become as unreliable as working as an artist itself.

As the clocks change and the nights get darker, the looming uncertainty of the future bears down on our shoulders, how do we metaphorically gather and exchange comfort, warmth and care within the restrictions of the pandemic that is setting in once again?

‘What do you do, and what do you do?’ -

‘What do you do?’ -  
‘no, but what do you actually do though’

What do you do eh? What can you do?

Chongqing Noodle Soup

Contribution from Wessel Baarda 

West African Peanut Soup (vegan style)

Contribution from Vlada Predelina of Eathouse Rotterdam 

Been thinking which soup to send you and then today I remembered...
Before moving here, I used to live in Peckham, SE London which has a huge population of people who (or whose ancestors) moved over from Ghana and Nigeria. I used to walk down the high street full of shops with all kinds of stuff and spices I didn’t know. They all had endless shelves stocked with huge jars of peanut butter. Being a peanutbutter fan, their jar sizes were exactly what anyone needs. And it was way better than in any normal supermarket. One day I thought that I should actually find out what all this huge amount of peanutbutter is used for...

West African Peanut Soup (vegan style)

2 x sweet potatoes
1 x long sweet pepper
1 x tomato
1 x medium onion
2 x cloves of garlic
1 x thumb size fresh ginger
1 x chilli (or some chilli flakes to taste)
1 x tbsp cumin
1 x tsp ground coriander
1 x tsp smoked paprika
1 x veggie stock cube
1 x tsp marmite (or nutritional yeast)
3 x tbsp good peanut butter (100% if you can find it)
Optional: handful of spinach

To serve:
Fresh coriander

1. Chop onion, garlic, ginger and chilli super fine.
2. Heat a good glug of vegetable oil in a pan, throw the chopped things into a hot pan, sizzle until a bit golden.
3. Chop up the pepper into 1-2cm chunks, add to the pan.
4. Reduce heat, add the spices, give it a stir and close the lid.
5. Boil 2.5 L of water in the kettle.
6. While the water boils, chop up the sweet potatoes into 2cm chunks & chuck em into the pan.
7. Add the boiled water, stock cube and spoon of marmite to the pan, give it a stir, close the lid and let it simmer for 30mins or so. Until the potatoes are squishy.
8. Open the lid, chop up the tomato and add it to the pan, you can add the spinach here too. Let it reduce a bit.
9. Add the three spoons of peanutbutter, be genereous. Oh yeah, that’s the stuff.
Give it all really good stir until it’s spread evenly.
10. Take off the heat and blend until smooth.

Done! Serve it up!
It can be served with bread and sourcream, topped with coriander like soup (which is what I do). Or traditionally as more of a stew with rice & meatfree chicken chunks.

soup recipe with algae

Contribution from Lena Longefay

I have a soup recipe with algae that I cooked last year in November for my classmates. I have been told that you were searching for recipes.

Last year within my master degree we went on a mud trip, in Friesland in the Netherlands.
During our walk on the sea shore, there was a lot of algae on the ground. I picked up a few ones and stored them in an empty Greek yogurt plastic box I was carrying with me. I picked some green ones that we identified as sea lettuce and some black ones that looked like spaghetti branches, I have been told that they were edible.
A few days later I improvised a soup in the studio with my algae, rice vermicelli, tofu,onions, soja sprouts, chives and a lot of white miso paste. It smelled nice, like the seaside. The proportions were hazardous, I fried the onions, added water brought it to a simmer with around 400g of algae. When it started to boil I added a whole pack of white miso (around 300g) and mixed well. At the end I poured a big firm tofu cut in dice, a lot of soja sprouts, the chives and some extra soja sauce.
Just before serving I removed the algae, I started to think that I was going to poison everyone. After eating it, this feeling kept growing, even if the soup tasted delicious. I had to ask every 10 min if everyone was feeling alright. I started to feel pain in my belly. Thankfully everyone kept working, I was just being paranoid. I think I had fries after that.

I am also sending you some pictures!


Ash-e-jow (Iranian/Persian Barley Soup)

Contributions from Katayoon Barzegar

Persian Halim(Haleem) Wheat And Meat Porridge

Fun Fact Milk Halim counts as a special breakfast; that’s why in Isfahan, milk Halim is widely served only on Fridays, which is the Persian weekend. Ingredients
  • 2 cups Barley/wheat germ (1302 Cal)
  • 4 cups Water
  • 300g Shredded meat (chuck meat is best) (750 Cal)
  • 1 Medium-sized onion (41 Cal)
  • 1 ½ tsp Salt (1 Cal)
  • ½ tsp Pepper (1 Cal)
  • 2 cups Whole milk (298 Cal)
  • 2 tsp Cinnamon (1 Cal)
  • A generous pinch of sesame seed (52 Cal)
  • Sugar or salt as desired (typically Halim is served with sugar and most often than not it’s a sweet dish, but some don’t like it that way, so they add salt)
  • In a medium pot, add two cups of water, the meat of your choice (beef, lamb, chicken or turkey), two halves of a medium-sized onion, 1 ½ teaspoon salt, and ½ teaspoon pepper.
  • Turn the heat on low and let it cook overnight
  • In another pot, boil the remaining two cups of water and add two cups of wheat germ or barley.
  • Let it simmer overnight on very low heat until cooked.
  • Strain the broth and shred the meat.
  • Mix the shredded meat with cooked barley, pour 2 cups of whole milk to the mix, and let it simmer for thirty to forty minutes. Don’t worry about over-cooking because Halim has a paste-like consistency.
  • Once everything is completely cooked, get your trusted blender and blend until you can’t visually tell the ingredients apart.
  • For garnish, use cinnamon, sesame seed, and a little bit of shredded meat.
  • You can also add a tablespoon of vegetable oil on top if you want an unhealthy but incredibly delicious version of this Halim.
  • Mix the garnishes with the Halim and enjoy with bread.
  • Notes:
  • Wheat Halim is originally bland, and you can season it with salt or sugar and cinnamon. (depending on if you have a sweet tooth or not).
  • Back in the day, when calorie counting wasn’t a thing, chefs used to make Halim tasty, the best way they knew how; By using a ton of fat. So if you want a tastier Halim, you can use oil and cream too.
  • If you want to make oats Halim, use oats instead of barley.
  • If you don’t have milk lying around, but you want Halim, just don’t add milk, and you will have an equally tasty wheat Halim.

Persons 4
Prep Time 30 minutes
Cook Time 1 hour
Total Time1 hour, 30 minutes

‘The Carrrot & The Trahanas’ - Soup Story 

Contribution from Bo Wielders

Hi Harriet,
Here a letter about a soupy story i would like to share.I remember you from the TIAA project in West and like your care for care a lot. It made me wanna write about a friendship around soup.

Cheap Soup


Contribution from
Stefan Cammeraat

1,5l vegetable stock
175g dried red lentils 
1 large red onion  3-4 garlic cloves 1 red chilipepper Small can of tomato paste (only ever go for Mutti brand)
Cumin seeds
Olive Oil

Finely chop the onions and garlic with a drizzle of olive oil until the onion turns glossy. Add the vegetable stock and lentils, and let it boil for a good 20-25 minutes. 

Chop the chilipepper finely (i’d keep the seeds). In a dry pan roast cumun seeds untill your house smells nice. Dont let them burn. Add the roasted cumin, chopped red pepper and tomatoe paste to your soup and blend it till smooth and creamy. Nice


Contribution from 
Yuliia Elyas

1. Make the broth: In a saucepan with cold water (2L), put the meat and put on medium heat. The broth will be tastier if you use meat on the bone (400-500 g of pork or beef on the bone). After boiling, cook over low heat for 1.5-2 hours (do not forget to remove the foam at the beginning)
2. For frying: heat 4-5 tablespoons of vegetable oil in a frying pan, add 1 medium onion, diced. When the onion is slightly browned, add
1 medium carrot, chopped or grated. After 5 minutes add 1/2 glass of tomato juice or 2-3 tablespoons of tomato paste with a little water. Set aside the finished frying:
3. In the finished broth put 1/2 medium beet cut into strips + 2-3 bay leaves, parsley root (celery root) + 4 medium potatoes cut into medium cubes + 300 g of fresh white cabbage. Salt to taste. When the broth with vegetables boils and boils for 2-3 minutes, then you can add frying (I also add bell pepper). Cook until the potatoes are ready. Add greens at the end. Serve with sour cream

Pappa al Pomodoro

35 minutes

  • 50ml of olive oil, plus extra for drizzling
  • 1 large onion, finely diced
  • 6 garlic cloves, finely chopped
  • 4 sprigs of basil
  • 200g of stale bread, crusts removed, torn into chunks
  • 800g of tinned San Marzano tomatoes, or another very high-quality variety
  • 1 tsp sugar
  • 200ml of vegetable stock
  • salt
  • pepper

1- Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour
2- Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. This step will help you get a deeper flavour from your tinned tomatoes
3- Add in the reserved tomato juice, 3 sprigs of basil, sugar, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread
4- Season well with salt and pepper
5- Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil

Contribution from
Giorgia Lo Faso & Pietro Ballero

‘Pappa al Pomodoro it's from Tuscany, it's easy to do, and it's a little bit dense than a normal soup, cause you have to put many pieces of bread inside, but it's deliciousss’

Soto Ayam (Indonesian Chicken Soup)

Contribution from
Katya Vogel 

Indonesian Chicken Soup 
I can recommend the soup when you're feeling under the weather or suspect there may be a cold on the horizon, turmeric works wonders and we have a drink called jamu kunyit that is steeped turmeric, ginger, good quality honey and then a lot of fresh lime and it really cures any cold

Thick Rice Soup


A lot of people associate Thai food with sharp and spicy flavours but we have mild dishes too. I always improvise this dish so the amounts are quite vague and I’m not sure if Congee/Jook/Chok counts as soup for others but I would describe it as a thick rice soup. My mum always made it for me when I was ill and my body needed to rest but you can eat it anytime you like as well.

Bring cooked leftover rice 1: 2 stock or water to a simmer (for around 20min or until it reaches a consistency you like) and don’t forget to stir to avoid burning, add fish sauce, soy sauce and white pepper to taste.

I love eating it with Khai Khem, salt brined eggs (easy to make yourself) or Moo Yong, sweet, dried pork floss (I always get the one from shops).

Eet smakelijk!

Contribution from 
Apsara Flury

Redkidney Soup

Contribution from 
Kristel Rigaud

‘the redkidney soup is my favourite’

  • 1 lb of dried "Red Kidney Beans"
  • 1 lb of salted beef
  • 1/2 lb of salted pigtail
  • 9 cups of water
  • 4 garlic cloves minced
  • 2 cinnamon sticks
  • 1 smoke sausage
  • 1 onion
  • 1 stalk celery
  • 1 teaspoon chicken stock (powder) or 1 small bouillon cube
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
  • 1 ripe plantain
  • 1/4 cup evaporated milk
  • About 5 tablespoons sugar or sugar to taste


  1. The beans overnight in plenty of water soak
  2. Soak the salted beef and pig tails overnight in plenty of water. Keep the bone and the salted meats far apart when soaking them overninght
  3. Drain the water and cut the beef and the tails into small pieces.
  4. Add fresh water and let simmer until the meat is almost cooked.
  5. Drain the beans and add fresh water to the bowl. About 8 cups.
  6. Add garlic and cinnamon sticks.
  7. Bring to a boil and cook for ± 45 minutes.
  8. Peel the onion and cut it into four pieces.
  9. The plantain peels and cut them in increments of 1 inch.
  10. Cut the sausage into slices of 1/2 inch.
  11. Add salted beef, pig tails, smoked sausage, onion, celery, chicken broth, nutmeg,butter and plantain.
  12. Let the soup cook on a medium heat until the beans are soft.
  13. Occasionally stir to prevent burning.
  14. If the soup is too thick, add a little hot water. When the soup is ready add milk and sugar.
  15. Serve with rice or Funchi.

Tip: Instead of the "Red Kidney Beans" You can also use the following types of dried beans: Lima Beans, Black Eye Beans, Green Split Pea or Yellow Split Peas.

Locro de papa {Ecuadorian potato and cheese soup)

Contribution from
Francisco Baquerizo Racines  

‘ In Ecuador soup is eaten everyday. Even in the coast or amazonia, where it's always hot. Probably we should consider eat soup with a fan haha
Popularly during lunch is our supper, and soup is always first on it, then you eat a "second plate"’

  • 10 medium sized potatoes peeled and chopped into small and large pieces
  • 2 tablespoons oil
  • 1 white onion diced
  • 2 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp achiote powder
  • 7 cups of water
  • 1 cup of milk or more
  • 1 cup grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack
  • 1 bunch of cilantro leaves only, minced
  • Salt to taste
To serve:
  • Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
  • Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
  • Add salt to taste
  • Add the grated cheese and cilantro, mix well, and remove from the heat.
  • Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.



Contribution from
Victoria de la Torre

‘Harriet! I found my soup in English :))’

  • Serves 8
  • Difficulty: intermediate
  • Preparation time: more than one day. Chickpeas must be soaked overnight, and cooking takes several hours.
  • 9 oz dried chickpeas soaked overnight
  • 1 lb cured brisket of beef or silverside in one piece
  • 9 oz salt pork belly, streaky bacon in one piece or fresh pork belly.
  • 1 lb 4 oz knuckle gammon bone, with some meat attached
  • 1 1/2 lb beef marrow bone, sawn accross
  • 1/2 boiling chicken
  • 1 pig's trotter, split
  • 1 whole garlic bulb
  • 2 bay leaves
  • 8 black peppercorns, crushed
  • 1 small onion, studded with 2 cloves
  • 1 1/2 lb Savoy cabbage, quartered
  • 2 carrots, in big pieces
  • 2 leeks, short lengths
  • 1 lb new potatoes
  • 2 chorizos, or other smoked sausage
  • 1 morcilla or 7 oz black pudding.

Several hours before cooking, cover the salted meat (brisket or silverside, salt pork belly or bacon and gammon knuckle) with cold water and leave to soak.
Choose a large stockpot - at least 10 pints (6 liter). Pack in all the meat, skin side down, with the beef bone. Fit the chicken and trotter on top. Add the garlic bulb, bay leaves and peppercorns and cover with water. Bring to a simmer, sikimming off any scum that rises.
Drain the chickpeas, add to the pot, cover and simmer on the lowest possible heat for 1 1/2 hours, checking occasionally. Halvfway through add the onion stuck with the cloves. No other vegetables go in.
In a second casserole, put the quartered cabbage, all the vegetables and all the sausages. If the black pudding has a plastic skin, remove it. Add water to cover the ingredients and a little salt and bring to a simmer. Cover and cook until the potatoes are ready.
Drain the vegetables and sausages and slice the sausages. Arrange the vegetables decoratively on a platter and put the sausage slices on top. This can be served before the meat or alongside it.
Remove the meats from the main pot, collecting the chickpeas together. Remove the marrow from the bone and slice it into the chickpeas. Slice all the meats. Arrange the meats and chickpeas on a platter, moistening them with a little broth. SERVING COCIDO
The order and manner of serving is governed by family tradition. Some families like an splendid display, with everything being served at the same time on different platters. This marks the occasion as a feast day, since normal way is for vegetables to precede meat.
Often, and I think more conveniently, the vegetables are served first, garnished with the sausages. The practice has developed, now, of having a second pot for fresh vegetables - in the old days, I suspect, the life was cooked out of them. As the sausages are cooked with them, the second pot retains the cabbage flavours and the smoky sausage taste, which could otherwise reduce the value of the pure meat stock in the main pot.

When the meats, garnished with chickpeas, are served without fresh vegetables, a choice of pickles may be put on the table, gherkins, guindilla, and pickled onions.

Vegetable Soup

Contribution from 
Sheila and Robert Morley