Luscious Summer'13

2013/ Jun.Jul.Aug.

Photphraphy by Marta Majewska

SUMMER

Luscious Quarterly Magazine

Published by www.pricessmisia.com

Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.be.net/bocian ewelinabocian@gmail.com Styling & Photography Marta Majewska www.martamajewska.com Recipes Marta Majewska & special guest Gilles Draps www.woodandrags.com

Copyrights: All rights reserved.

Reproduction in whole or in part without permission is strictly prohibited.

Luscious Magazine ‘spring (issue 03) 2013 / Jun.Jul.Aug Luscious - food magazine with a taste for simplicity.

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Summer in luscious

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Editors’s Letter

So many things pop up to my head when I think of summer. The beach, seashells, lake, sleeping in tents, flip flops, flower bikinis, dresses, the smell of sunscreen...

When it comes to food, summertime is a wonderland of picnics, BBQs, salads, homemade lemonades and my favorite fruit: raspberries, blueberries, cherries and apricots! Even if in recent years the weather hasn’t been fully cooperating, we always try to spend a lot of time outside, eating in the garden and grilling, grilling, grilling!

For the summer edition, I joined forces with Gilles from Wood & Rags blog to bring you a unique and fresh BBQ ideas. When I met Gilles a few months back, I was amazed by his approach and passion for grilling and immediately asked him to be a part of the summer BBQ special. I hope the recipes will inspire you to fire up your BBQ and get grillin’!

Happy Summer!

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This Summer in luscious

8 Soy Blueberry Frappuccino

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44 GRILLING WITH WOOD & RAGS

Melon Soups

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48

Almond Crusted Fish & Sweet Potato Chips

Roasted Paper & Tomato Gazpacho

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52

Tutti Frutti Cobbler

Lemon Peas Salad

58 Very Berry Summer Salad

62 30 PICNIC FOR TWO

Easy Peasy Tomato Salad

64 Figs with Feta Cheese

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70

Flourless Chocolate Cherry Cake

Smoked Camembert

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76

Raspberry Lemonade

Apricots on Rosemary Sticks

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82

Oven Baked Summer Veggies

Sea Bass Stuffed with Lemon and Fennel

88 Potatoes with BBQ roasted garlic

90 Halloumi with Peach Salsa

96 TRAVEL TO VENICE

SUMMER

Soy Blueberry Frappuccino

Soy Blueberry Frappuccino

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Ingredients (makes 2) 200g blueberries 500ml natural soy milk 3 scoops soy vanilla ice cream 100ml soy whipping cream 1 glass crushed ice

Method Put blueberries, soy milk, ice cream and crashed ice into a food processor and blend till smooth. Pour into two between two glasses.

Whip the soy cream and spoon over the blueberry frappuccino. Top with a few blueberries and mint.

SUMMER

Melon Soups

Cantaloupe Melon Soup

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Cantaloupe Melon Soup

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Cantaloupe Melon Soup Ingredients 1 cantaloupe melon 100ml cold water 5 drops of liquid stevia (or 1tbsp maple syrup) 4 sprigs mint

Method Peel, seed and cube the melon.

Put all ingredients into a food processor and blitz until smooth.

Put in the fridge for at least an hour to chill.

Watermelon Soup Ingredients 1kg watermelon 4 sprigs mint 5 drops of liquid stevia (or 1tbsp maple syrup)

Method Peel, seed and cube the watermelon. Put all ingredients into a food processor and blitz until smooth. Put in the fridge for at least an hour to chill.

Watermelon Soup

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SUMMER

Almond Crusted Fish & Sweet Potato Chips

Almond Crusted Fish & Sweet Potato Chips

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Ingredients Chips: 4 sweet potatoes 1 tsp smoked paprika Pinch of salt 2 tbsp olive oil Fish: 400g cod fillet 2 eggs 150g crushed almonds Olive oil Salt & pepper

Almond Crusted Fish & Sweet Potato Chips

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Method Chips: Preheat oven to 180°C. Peel and cut sweet potatoes into chips. In a large bowl, toss sweet potatoes with olive oil and smoked paprika.

Transfer to a roasting tin and bake for 40 minutes, stirring occasionally, until crisp.

Fish: Cut fish into medium size chunks.

In a deep plate, mix crushed almonds with salt and pepper. In another plate, beat an egg. Dip fish in the egg and then in the almond crust to cover. Heat olive oil on a pan and bake on each side till golden brown and crispy.

Almond Crusted Fish & Sweet Potato Chips

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SUMMER

Tutti Frutti Cobbler

Tutti Frutti Cobbler

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Ingredients 600g berries (blackberries, raspberries, blueberries) 200g tagatose 180g spelt flour 2 tsp baking powder 50g coconut oil 50g almond milk Pinch of salt

Method Heat oven to 180째C. Place the berries in a baking dish.

Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the coconut oil until the mixture looks like breadcrumbs, then stir in the tagatose. Add almond milk and mix till you have a soft dough. Dollop spoonfuls on top of the berries and bake for about 25 minutes or until golden brown.

Serve with soy cream or soy ice cream.

Tutti Frutti Cobbler

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FOR

PICNIC

TWO

FLOURLESS CHOCOLATE

CHERRY

CAKE Ingredients 120g coconut oil 200g pure chocolate chips 6 large eggs, separated 20 drops of chocolate stevia from NuNaturals 400g cherries, pitted

Method Heat oven to 180°C. Place coconut oil and chocolate in a large pan and melt stirring constantly. Remove from fire, whisk in egg yolks and add the stevia.

In a large bowl, beat egg whites until soft peaks form. Gradually whisk the egg whites into the chocolate mixture. Add cherries and mix.

Grease the pan with a baking spray. Pour batter into the pan and smooth the top with a rubber spatula. Bake for about 30-40 minutes. Cool completely and serve at room temperature.

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RASPBERRY

LEMO NADE Ingredients 125g raspberries 3 lemons Bunch of fresh mint 1l water 100ml honey (optional)

Method Fill a large jar with water. Juice one lemon into the water. Slice 2 remaining lemons. Add strawberries, mint and lemon slices into the jar and put in a fridge for at least 3 hours. The water will take over the taste of the fruit and mint and will make a delicious delicate lemonade. If you’re a sweet tooth, add some honey!

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Tutti Frutti Cobbler

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OVEN BAKED

SUMMER VEGGIES Ingredients 200g cherry tomatoes 200g yellow tomatoes 2 zucchinis 2tbs olive oil Fresh herbs (rosemary, thyme) Herb salt for seasoning

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Method Preheat the oven to 180째C. Slice the zucchini lengthwise. Put zucchinis and tomatoes in an large roasting tray. Scatter rosemary and thyme over the vegetables. Drizzle it all well with olive oil and toss to coat. Add olive oil and seasoning and toss. Bake the vegetables for about 40 minutes. Remove the veggies from the oven and let them rest for a few minutes. Pack into a tupperware box to transport.

r e m Sum h t i w BBQ s g a R & Wood

BBQ

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I r e m m u s This , s e l l i G h t i w p u d e r e n t par & d o o W d n i h e b r e g g o l b e h t g n i l l i r g l a e Rags and a r u o y t a e r t o t aficionado d n a l a n i g i r with an o ! l a i c e p s Q B B g n i s i r p r u s u o y e r i p s n i l Hope it wil e t i v n i , l l i r g e h t p u e r to fi d n a r e v o s your friend sty eats! a t e m o s y o enj

BBQ

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BBQ

d n a r e p p e p Roasted o h c a p z a g o tomat

Ingredients

4 red bell peppers 500ml organic tomato sauce, chilled 2 garlic cloves 1 shallot Herb salt Pepper Fresh rosemary

Method

Place red peppers directly on the grill top and turn them frequently until the skin turns completely black.

Remove them from the grill and place them in a plastic bag. Close the bag and let the peppers steam at least 10 minutes. Take the peppers out of the bag and peel off the skin. Cut peppers in half and remove the stem.

In a food processor, put peppers, tomato sauce, garlic, shallots and rosemary. Season with herb salt and pepper. Blend until smooth and place in the fridge for at least 20 minutes.

Roasted Pepper And Tomato Gazpacho

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Roasted Pepper And Tomato Gazpacho

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BBQ

d a l a s s a e p Lemon

Ingredients

1kg fresh peas 125g sugar snap peas 100g feta cheese

Dressing:

100ml olive oil 3 drops liquid stevia Juice from one lemon

Lemon Peas Salad

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Method

In a pan, boil 250ml water. Add fresh peas and cook for about 3 minutes.

Drain and shell the peas. Put in a bowl.

In another pan, boil 100ml water. Add sugar snap peas and cook for about 4 minutes until crisp. Drain and add to the bowl.

Crumble feta over the peas and sugar snap peas. In a small bowl, mix lemon juice, olive oil and stevia. Pour over the salad. Toss and serve.

Lemon Peas Salad

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Ingredients

400g green leaves, washed 100g strawberries 100g raspberries 50g red currant

Dressing:

100ml olive oil 100ml balsamic vinegar 4 drops liquid stevia

BBQ

Very berry d a l a s r e m sum Very berry summer salad

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Method

Wash the berries under cold running water. Remove red currants from the stems and hull the strawberries. Cut the strawberries in half. In a large bowl, toss the greens with berries.

In a small bowl, whisk together the oil, vinegar and stevia. Pour over the salad and toss to coat.

Very berry summer salad

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BBQ

Easy peasy d a l a s o t a m to Ingredients

500g good quality ripe cherry tomatoes, halved 100ml balsamic vinegar 1 tbsp olive oil Salt & pepper

Method

In a large bowl, whisk together vinegar, olive oil, salt and pepper until combined. Add tomatoes and toss.

Easy peasy tomato salad

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e s e e h c a t e f Figs with

BBQ

Figs with feta cheese

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Ingredients

12 very fresh figs 125g feta 2 tsp dried red pepper berries Tagatose or confectioner sugar for dusting Black pepper

Figs with feta cheese

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Method

Trim the fig stems and cut a cross pattern into them. Open the figs gently and sprinkle them with the tagatose or confectioner sugar.

Place figs on a moderately hot grill and grill them for about 10 minutes rotating to ensure each side is nicely grilled. Turn figs bottom down on the grill and fill the openings with feta cheese. Grill for another 5 minutes and remove from grill.

Sprinkle the figs with dried red pepper berries and black pepper. Serve immediately.

BBQ

Smoked camembert Smoked camembert

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Method

For the smoked camembert, use a smokey joe type bbq (or any bbq that you can close) and Jack Daniel’s Wood Smoking Chips. Wet the smoking chips for about an hour and arrange the coals and chips around the edges of the BBQ. Open the wooden box of the cheese and remove the top and the wrapping paper. Place the camembert on a BBQ and close it up. Smoke for about 10-15 minutes. In a small pan, heat up the whisky.

Remove camembert from the BBQ and gently cut off the top. Sprinkle with fresh herbs and flambé the cheese.

Dip pieces of toasted bread in the gooey cheese and enjoy!

Smoked camembert

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BBQ

Apricots s k c i t s y r a m on rose Ingredients

12 apricots 4 rosemary sticks (make sure they are not too soft) 2 tbsp honey Juice from one orange 1 dl peach liquor 1 peach, stoned and cut into small pieces Ice cream (optional)

Method

Cut the apricots in half and remove the pit. Put them on the rosemary sticks. Place them on a moderately hot grill. Grill for 5-7 minutes, rotating to ensure each side is well done.

In a small pan, make syrup by mixing honey, orange juice, liquor and peach. Cook on a medium heat till it starts boiling.

Remove the apricots from the grill and serve with ice cream and the syrup.

Apricots on rosemary sticks

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r e m m u h t i w Q B s g a R & d o o W

Apricots on rosemary sticks

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Apricots on rosemary sticks

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BBQ

d e f f u t s s s a Sea b d n a n o m e l with fennel

Ingredients

4 whole sea basses, gutted 1 lemon 1 tsp dried red pepper berries 4 tbsp Anis del Mono Dolce (or any other sweet pastis) 4 tbsp fennel fronds 1 tbsp olive oil Salt

Sea bass stuffed with lemon and fennel

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Method

For the stuffing, zest a lemon and mix it with olive oil, pastis, fennel fronds and red pepper berries in a medium bowl. Season with salt.

Remove the white bitter pith from the lemon and slice it. Ensure the sea bass is clean inside and out. Fill each fish with the stuffing and lemon slices and put in the fridge for at least 15 minutes.

Place on a moderately hot BBQ and grill 10-15 minutes on each side.

Sea bass stuffed with lemon and fennel

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umm er BQ w ith od & R ags

Sea bass stuffed with lemon and fennel

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BBQ

q b b h t i w s Potatoe c i l r a g d e t s roa

Ingredients

500g young potatoes 1 head of young pink garlic 2 tbsp olive oil 3 sticks of rosemary Salt

Method

Preheat the oven to 180°C. Place potatoes and rosemary in aluminum foil and bake in the oven for about 40min.

Place the whole garlic head in aluminum foil. Place it in the hot coals of the BBQ for about 10 minutes. Remove from the grill and scoop out the flesh.

In a small bowl, mix the garlic with olive oil and add the potatoes. Sprinkle with salt and toss to combine.

Potatoes with bbq roasted garlic

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Ingredients

500g halloumi cheese 2 peaches, peeled and diced 5 large mint leaves, chopped 1 tsp lemon juice 1 tsp honey

Method

Slice halloumi cheese into wide 1.5cm slices. Carefully place on grill for just 2-3 minutes on each side, until lightly browned and gently crisped.

In a medium bowl, mix peaches, mint, lemon juice and honey. Serve with halloumi cheese.

BBQ

h t i w i m u o l l Ha peach salsa Halloumi with peach salsa

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Summ er BBQ with ood & Rags Summer Bbq With Wood & Rags

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This Summer in luscious

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Summer in Venice Italy

Venice This magically colorful city will make you feel like you woke up in a fairytale! Known for its architecture and art, the dream city was built on more than 100 islands and is interconnected by hundreds of canals and bridges. By far the most beautiful place in Italy, Venice will take your breath away both during the day and at night.

Venice

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Venice

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Venice

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Things to do

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Venice

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Piazza San Marco

Venice’s signature architectural wonder, Piazza San Marco, is the principal public square of the city and is always bustling with tourists and locals alike. Walk around the piazza and stand in the line to visit the impressive Basilica - the crowning glory of the square.

Piazza San Marco

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Don’t forget to visit San Marco’s bell tower - Campanile. It is one of Venice’s most recognizable landmarks but it is the view of Venice and the lagoon from the top that will blow your mind. If weather permits, you can see as far as the Alps!

Piazza San Marco

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Piazza San Marco

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Piazza San Marco

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Get a ride!

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Get a ride!

The quickest and most convenient way to get around Venice is with a vaporetto – a public transport passenger ferry. But let’s be honest, you cannot really leave the city without taking a ride in a for centuries preferred transport of Nobles and Lovers – the gondola.

Take a romantic ride on the city’s canals and enjoy a brief history class. Do your research before you pick your gondola to avoid getting disappointed.

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Get a ride!

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Get a ride!

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Get lost!

Best adventures in Venice happen when you get lost! Enjoy this dreamscape of colorful houses, gondolas on teal waters and old cafĂŠs. Walk around the city, stop for a toast with a Venice prosecco, talk to the locals and just enjoy la dolce vita!

Get lost!

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Get lost!

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Get lost!

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Get lost!

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Rialto Bridge The Rialto Bridge is the most recognizable of the bridges that cross the Grand Canal and I most enjoyed it in the early morning – while the thousands of tourists are still in their beds, you can finally watch the real life of the city.

Rialto Bridge

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Rialto Market

It is said that if San Marco is the heart of Venice, then Rialto market is its mouth! The food jewel of the city lies right off the Rialto Bridge and is filled with stalls that sell the island-grown produce. The strawberries from the market were the best I’ve had in years!

Food

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Food

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Food

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Pescaria

Neighboring Rialto market is Pescaria, Venice’s fish market. The current building, easy to recognise by the red blinds, is the 19thcentury incarnation of an original Venetian fish market that lasted at least 600 years!

Food

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Get lost!

Best adventures in Venice happen when you get lost! Enjoy this dreamscape of colorful houses, gondolas on teal waters and old cafĂŠs. Walk around the city, stop for a toast with a Venice prosecco, talk to the locals and just enjoy la dolce vita!

Food

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Venice is full of tavernas and trattorias offering typical Venetian and Italian dishes! As long as you avoid restaurants with 5 language menus who offer a ‘tourist special’, you will enjoy the Venice dining experience. Follow the locals’ lead to get surprised by back-street bars and restaurants. Who knows, you might even be lucky enough to get serenaded!

Food

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Food

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Food

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Next issue

Next Season in luscious

• Plums, apples, pears • Broccoli, squash, parsnips, carrots and much more!

Luscious Quarterly Magazine

Published by www.pricessmisia.com

Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.be.net/bocian ewelinabocian@gmail.com Styling & Photography Marta Majewska www.martamajewska.com Recipes Marta Majewska & special guest Gilles Draps www.woodandrags.com

Copyrights: All rights reserved.

Reproduction in whole or in part without permission is strictly prohibited.

2013/ Jun.Jul.Aug.

SUMMER