magazine
2011, No 1
CRUMBLE MAGAZINE | No 1 2011 | 1 food|photography|places|design
Contents
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Welcome! Pears PhotoShoot – End of Carnival Plums Workshop – photoNepal With tomato relish Words, words, words Seb’s Pics – Brooklyn, NY Draw it! Kids My comford food Must Have! Inspirations Seb’s Picks – Ocean Session Design it! Figs Breadstuff ending CRUMBLE MAGAZINE | No 1 2011 | 3
PHOTOGRAPHY | STYLING BY Justine Hapeta
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Welcome!
Some time ago with great interest and excitation I have watched an online “creative Live workshop” created by brilliant photographer Penny De Los Santos. In its ending part Penny decided to share with her viewers a story about how her adventure with photography started. At that moment she was on a car with her brother, quite nervous, confused and full of doubts if going to photography school was the right choice for her. Suddenly she asked him “What if I’m not good enough?” Her brother looked at her and with no hesitation said “…Penn…what if you are?”. That’s how it was with Penny. This little phrase “What if you are” (and many other stories) greatly influenced myself as well. They made me start doing what I truly love and today after a great deal of hard nevertheless very pleasant work I can present you The Crumble Magazine. I am really proud to introduce you with its first episode full of delicious food, great photography, interesting places and designs. At the same time I hope that you will enjoy reading it and will return for the future issues. Stay tuned! Justine
CREATIVE DIRECTOR Justine Hapeta [everydayemotion.blogspot.com] PHOTOGRAPHY | WORDS | STYLING | DESIGN Justine Hapeta CONTRIBUTORS Karolina Zwolenkiewicz; Sebastian Karwowski [tzimed.tumblr.com] Copyright Crumble Magazine 2011
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Pears
PHOTOGRAPHY | STYLING BY Justine Hapeta
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Cho
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oco & pear cake flourless
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Ingredients 85g butter, plus 1 tbsp extra for tin 85g golden caster sugar, plus extra for tin 100g very good dark chocolate, broken into pieces 1 tbsp brandy 3 eggs, separated 90g hazelnuts, toasted and ground in a food processor 4-5 very ripe pears, peeled, halved and cored icing sugar, for dusting (optional) 1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess. 2. Heat oven to 180C. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
3. In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak. Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraÎche. 10| CRUMBLE MAGAZINE | No 1 2011
CRUMBLE MAGAZINE | No 1 2011 | 11 recipe from Good Food Magazine
| PHOTO BY Justine Hapeta 12| CRUMBLE MAGAZINE | No 1 2011
carnival SEASON
t h e O F E N D
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| PHOTO BY Justine Hapeta
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| PHOTO BY Sebastian Karwowski
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| PHOTO BY Justine Hapeta
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Plums
RECIPES | PHOTOGRAPHY | STYLING BY JUSTINE HAPETA CRUMBLE MAGAZINE | No 1 2011 | 19
Plum Tart Ingredients: Puff pastry ready to use Plums (very sweet type) Form dough into equal rectangles. Cut plums in halfs and remove seeds. Place plums on preparate dough. oven 190oC bake 15-20min untl golden brown
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Hummus Plum jam 1 kg very sweet plums heat gently and simmer untli thick do not add sugar! 22| CRUMBLE MAGAZINE | No 1 2011
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PH
OTO ADV GRAP E H IN NTUR IC NEP E AL
PHOTOGRAPHY WORKSHOP 9 – 18 November 2012, NEPAL
photoNepal is providing a completely unique experience for photographers who want to really expand their capabilities, learn new techniques, and practice in the company of other like-minded photographers. And here is the unique opportunity; photographers will not only be photographing some of the most beautiful scenery in the world, they will also have access to some of the Gurkha Welfare Trust’s network of Welfare Centres in Nepal and have the opportunity to meet and photograph retired WWII and Borneo campaign Gurkhas in their own environment and help record their stories.
NEPAL AND THE GURKHAS: PHOTOGRAPHIC ADVENTURE Price*: £1350/person (£1150/person if booked before 31 March 2012) Location: Nepal Want to join us? email us at: info@photonepal.co.uk More info: www.photonepal.co.uk CRUMBLE MAGAZINE | No 1to2011 *24| All profits made will be donated directly to the Gurkha Welfare Trust on completion
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Johnny Fenn
photoNepal photographers team:
Johnny studied photography before working as a photographer for a newspaper. A change of career saw him commissioned from the Royal Military Academy, Sandhurst into the Army. He was chief instructor at Sandhurst and was the deputy Chief of Staff of the Brigade of Gurkhas. Johnny has been the Field Director of the Gurkha Welfare Scheme based in Pokhara, Nepal since March 2011. His passion for photography has continued throughout his military service and he has run photographic societies in the UK, Nigeria, and Nepal. He specialises in portraits, and examples of his work CRUMBLE MAGAZINE | No 1 2011 can be26| found at www.johnnyfenn.co.uk
Sebastian is a photographer from Polan the UK since 2005. He specialises in conceptual portraits, m photography, and teaches his lighting t based societies. Seb prefers the very “in vogue” stobist s expert in using off-camera flash – he wi techniques during the workshops in Nepa To see Sebastian’s full portfolio, please www.sebastianbober.com
music and promotional techniques to various UK
style lighting and he is an ill be teaching his al. visit his website:
Chris Terry
Sebastian Bober
nd who has been living in
Chris has been working as a professional photographer for about 15 years, shooting for magazines, books and advertising. His commercial clients include Nike, Sainsbury’s, Jamie Oliver, Bloomsbury, Nikon and Nintendo. He has also produced work for several charities such as BLESMA, Combat Stress, The Victory Services Club and the British Red Cross. Although he works mainly in London, he travels the world with his work. He lives in the Cotswolds with his wife and 3 children. You can see some amazing examples of Chris’s work on his official website: www.christopherterry.com
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| PHOTO BY photoNepal
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onions
garlic PHOTOGRAPHY | STYLING | RECIPES BY Justine Hapeta
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Tomato relish 350g tomato puree salt and pepper 2-3 tbs capers 1 onion (chopped) 1-2 garlic cloves (chopped) olive oil Preparation: Heat olive oil on a pan. Fry onion for a little while then add garlic. Next carefuly add tomato puree and capers. Season with salt and pepper. Fry a bit more for about 2 min. Relish goes deliciously well with pastas, breads, meats and fish (especially tuna).
capers CRUMBLE MAGAZINE | No 1 2011 | 31
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Zuccini fritters with tomato relish
30g flour salt and pepper 1 egg 2 tbs milk 1 zuccini (about 300g) olive oil for fry Grate zuccini, squeeze the juice out. Sift flour, mix with a pinch of salt and beaten egg. Add milk and mix all together. Dough must be smooth and very thick - add as much milk as you need. Add zuccini, mix all and season with ground pepper. On the pan heat 1 tbs of olive oil, put 1 tbs of dough, fry for 2-3 min on each side until golden brown on medium-low heat. Serve with tomato relish.
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Soba noodles
with tomato relish Ingredients: soba noodles tomato relish parmesan Prepare soba according to instructions on the package. Mix with a couple tablespoons of tomato relish (as you like). Season with ground pepper and grated parmesan. Enjoy!
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What do you read, my lord? Words, words, words...
— Shakespeare, Hamlet, Act II, Scene II
5.
H W EN
I L F E H AN D S
YO U
LEM O NS MA KE A GIN & TO NI C
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2.
*This is a subjective selection, it is not a paid advertising.
1.
3.
4.
one | two| three | four | five
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1.
2.
3.
one | two| three | four | five | six
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4.
5.
6. *This is a subjective selection, it is not a paid advertising.
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3.
1.
one | two| three | four | five | six | seven
2. 40| CRUMBLE MAGAZINE | No 1 2011
7.
6.
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*This is a subjective selection, it is not a paid advertising.
4. 5.
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Photography TEXT | Words by Sebastian Karwowski | PHOTOGRAPHY BY SEBASTIAN KARWOWSKI CRUMBLE MAGAZINE | No 1 2011 | 43
[
Brooklyn. What can I say about Brooklyn? Can I even describe the feeling of it? human and post human. The Brooklyn I got to known, first love, then hate and n once a while can struck me into an awe. Simple moment when crossing the str most wouldn’t even notice and acknowledge as anything special becomes a wo and that’s how I felt lately, so I go on and glimpse into that trivial moment and ye over ground, traffic and people screaming, the smell of rotting everything, stic
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? It’s like a falling apart jungle of rotting places. Full of trash on the streets both now finally accept is like a place of contradictions. Yet it has it’s own beauty that reet I see a lonely person with umbrella catching a bus in a rain, a moment that onder in my eyes. I heard that phrase “dying people see happiness everywhere” es I find it there. And all around that moment Brooklyn with it’s old subway going cky air and so on… Yet still beautiful. Nothing in it is trivial. Absolutely nothing.
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]
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| SOMEWHERE IN BROOKLYN
[
„You get to a point in your life where you think you know everything about yourself, and just then you question it all. Am I a good person doing bad things or a bad person doing good things? When you wear a mask for so long it gets hard to tell the difference” — Dexter
]
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Draw, dra
| ILLUSTRATION BY JUSTINE HAPETA
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aw, draw it!
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More inspiration on EVERYDAY EMOTION blog 58| CRUMBLE MAGAZINE | No 1 2011
Want to see your ad in Crumble Magazine? Email us at: crumblemagazine@gmail.com CRUMBLE MAGAZINE | No 1 2011 | 59
kids 60| CRUMBLE MAGAZINE | No 1 2011
MAGAZINE |KARWOWSKI No 1 2011 | 61 | PHOTOGRAPHY CRUMBLE BY SEBASTIAN
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2.
1.
1. Farm Animal Hand Transfers, www.coxandcox.co.uk 2. The Vilage sticker, www.ferm-living.com 3. Organic goose, www.brookfarmgeneralstore.com 4. Smal blue and red lamp, www.bodieandfou.com 5. 123 poster trees by S. Isaksson, www.isak.co.uk 6. Spotty Pencil Cup, www.coxandcox.co.uk 7. Maypole Pony Hobby Horse, www.coxandcox.co.uk 8. Mr Snake, www.ferm-living.com 9. Puppy Dog Tote Bag, www.notonthehighstreet.com
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5.
8.
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3. *This is a subjective selection, it is not a paid advertising.
kids stuff
6.
9.
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My comfort food
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RECIPES | PHOTOGRAPHY | STYLING BY JUSTINE HAPETA CRUMBLE MAGAZINE | No 1 2011 | 69
with orange juice 70| CRUMBLE MAGAZINE | No 1 2011
Pancakes
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Cookies
with cottage cheese 72| CRUMBLE MAGAZINE | No 1 2011
doing it relaxes me
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Apple pie
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apple pie’s
filling
yummy with pancakes sweet fritters or just straight from the jar ;) 76| CRUMBLE MAGAZINE | No 1 2011
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Carrot cake vegan
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Food soothing and cozy? Not to cater parties and guests but …just for me… just for you…. Food, that covers and warms you up with its delicious flavors like a soft blanket on a cold and rainy day. That for the precious moment of every single bite takes you to a different place and brings all the good memories. Emotion in food? Comfort food.
cacao, soup, confi what is your c
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fiture, pancakes? comfort food? Describe your comfort food. One of the best will be placed in the next issue! The winner will have his /hers recipe printed in the next issue of Crumble Magazine, styled and shot by our team. email us: crumblemagazine@gmail.com CRUMBLE MAGAZINE | No 1 2011 | 81
WHOLEGRAIN APPLE PIE
COOKIES WITH COTTAGE C
Dough: 150g wholemeal flour 75g cold butter, chopped 1 egg yolk 55g agava syroup, fructose (or brown sugar) 1 tsp vanilla extract (optional) pinch of salt 1 tsp clotted cream (optional)
250g flour 200g butter, melted 250g cottage cheese (the type same cheesecake)
Dough: Add butter to flour, mix. Next add egg yolk, agava or fructose or brown sugar and vanilla extract. Mix and add salt and possibly cream. Quickly knead dough, form a ball, put a plastic bag and cool in the refrigerator for about 30min.
Quickly knead dough, formed a ba sticky.
Roll the dough about 1/2 cm (remember - baking tin must be thi Oven 200C
Bake 20-25 min until golden brow
Oven 170C Put parchment paper in form. Refrigerated dough spend the form and broil for 15 minutes. Filling: 1kg russet apple 5 tbs agava syroup or honey 1,5-2 tsp cinnamon Apples cut into small pieces. Add apples in hot pan and stir and simmer for 2-3 min. Then baste it a few tbs of boiling water, add agava (or honey) and cinnamon. Stir and simmer (heat gently) until apples will be tender and almost disintegrate. Crust: 55g wholemeal flour 30g butter 25g fructose (or brown sugar) 2 tbs oatmeal Mix the ingredients On broil cake put apples. Sprinkle crust the top. Oven 170C, bake 40-45min.
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ORANGE PANCAKES 2 eggs 150 g butter milk 100 g flour 1 flat tsp baking powder 1 flat tsp caster sugar Juice squezzed from ½ orange
Beat egg whites. Add egg yolks and orange juice Mix. Add baking powder to flour and buttermilk miksture. Next carefuly add beaten whites
In a pan heat a little oil. Fry unti brown on each side. Serve hot with favourite confitur
CHEESE
e for
all. It will be
in)
wn
VEGAN CARROTS CAKE 2 cups of wholeweat flour 1 cup of flaked almonds 1/2 cup of brown sugar 2 1/2 tbs cinnamon 1/2 tsp ginger 1 tsp baking powder 1 tsp soda Mix ingredients.
Recipes
In another bowl: 1/2 cup of vegetable oil 2 cups of grated carrots 2 tbs agava syroup (or honey if you eat) 0,5 cup of soya milk Mix and combine togeher with flour mixture (dough must be quick enough - if not add more flour or soya milk) oven 180C about 35-40 min (try - stick must be dry)
to buttermilk.
d combine it to
s.
il golden
re.
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MUST HAVE!
2.
1.
3.
10. 12.
9.
11.
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*This is a subjective selection, it is not a paid advertising.
4.
5.
6.
7.
8.
1. Thrown Cultery Jar, www.remodelista.com 2. Salt and pepper, www.shopterrain.com 3. Vintage boxes, www.pedlars.co.uk 4. Organic Lavender Flowers and Pink Himalayan Salt, www.shopterrain.com 5. Coffee Maker, www.chemexcoffeemaker.com 6. Brass tea strainer, www.shopterrain.com 7. Letters, www.housedoctor.dk 8. Lamp - jar pendant, www.shopterrain.com 9. Ceramic Utensil Jar, www.shopterrain.com 10. Matchstick bottle, shop.magpieandrye.com 11. Modern mug, www.shopterrain.com 12. Open bottle here, www.pedlars.co.uk
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{inspirations}
from my grandma’s garden colors smells memories
|photography by Justine Hapeta
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Poppy-heads
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Pomegranate CRUMBLE MAGAZINE | No 1 2011 | 91
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nuts, nuts, nuts... does it sounds like you? :-) If you consider yourself as a „positive freak” crazy about photography, design, food and traveling? If you possess the inner urge to share your creativity and extraordinary points of view with broader audience? Why don’t you join the Crumble Team? Write us up about yourself! We would definitely like to meet you! Those of you, who we’ll find most interesting, will take part in creation of Crumble Magazine. Don’t wait up! Hope to hear from you soon! crumblemagazine@gmail.com
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Ocean photo session
| Photography | Words by Sebastian Karwowski | Model: Farah Naz Feroz | Dress by Basia Malinowska
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„When I grow up, I want to live near the sea Crab claws and bottles of rum That’s what I’ll have, staring at the seashell Waiting for it to embrace me”*
*from Fever Ray, When I Grow Up 96| CRUMBLE MAGAZINE | No 1 2011
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„Water is my eye Fearless on my breath Teardrop on the fire Of a confession Most faithful mirror You’re stumbling a little”*
*from Massive Attack, Teardrop
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„Love, love is a verb Love is a doing word Gentle impulsion Shakes me, makes me lighter Fearless on my breath Teardrop on the fire Fearless on my breath”*
*from Massive Attack, Teardrop
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Design it! 4. 3.
5.
7.
1. Fire Kit, designed by 5.5, www.skitsch.it 2. Fildefer Lounge Sky, designed by Alessandra Baldereschi, www.skitsch.it 3. Koko Carpet, www.mohodesign.com 4. Whale Tissue Holder, www.etsy.com/shop/gnomesweeeetgnome?ref=seller_info 5. La Condesa Matches, muccadesign.com 6. iPlate, toddborka.ultra-book.com 7. Pop Quiz Clock, creoflick.net 8. „Ludowiak” chair, www.refre.pl 9. „Fotelino” armchair, www.refre.pl 10. Stella Double Bed Duvet Cover, designed by Marcel Wanders, www.skitsch.it 11. Hand-Painted Bike Bell, www.poketo.com
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6.
8.
9.
10.
11.
*This is a subjective selection, it is not a paid advertising.
1.
2.
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Figs
RECIPES | PHOTOGRAPHY | STYLING BY JUSTINE HAPETA CRUMBLE MAGAZINE | No 1 2011 | 109
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Good bread, butter, cheese (camembert, mozzarella or goat), fresh figs, orange marmalade. Should try this!
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Fig’s salad Fresh spinach, cheese (mozzarella or goat), fresh figs chopped and sauce (olive oli, one tsp lemon juice, one tsp honey - mixed).
D e l i c i o u s !
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{breadstuff ending}
mana’eesh 300 g bread flour 4 g (1 i 1/8 tsp) instant yeast 5 g (1 tsp) sea salt 200 ml warm water 110 g olive oil 30 g za’atar
serve with homemade hummus -> recipe here green olives olive oil with balsamic vinegar
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| PHOTOGRAPHY | STYLING BY JUSTINE HAPETA CRUMBLE MAGAZINE | No 1 2011 | 115
1. Add yeast and salt to fl 2. Then add olive oil and w 3. Put the dough into oile 4. One hour before baking pastry board. Divide it int 5. Sprinkle lightly with flo 6. Oven 200C 7. Roll them again. Sprink 8. Bake about 7min until
Serve at a room temperature 116| CRUMBLE MAGAZINE | No 1 2011
our. Mix. water. Knead dough for about 7min (not longer). ed bowl, cover with foil and allow to grow overnight in the refrigerator. g remove the dough from the refrigerator. Put it on a slightly floured to 6 balls and roll them flat. our and cover with foil again. Wait an hour, until they double its size.
kle with olive oil and za’atar. lightly brown.
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