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volume 2

THE SPOON

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EAT DRINK BE MERRY

editor's letter

CHRISTMAS IS ALMOST UPON US. THIS YEAR HAS PASSED JUST AS QUICKLY AS ANY OTHER. NOW IT IS TIME TO RELAX, TO SLOW DOWN AND ENJOY THE LAST MONTH OF THE YEAR 2012. I CANNOT WAIT TO SPEND THE HOLIDAYS WITH MY FAMILY AND NOT BECAUSE OF THE PRESENTS, BUT BECAUSE THIS IS THE ONLY TIME WE ALL GATHER AT GRANDMA. NOBODY COMES UP WITH EXCUSES; WE ARE ALL THERE IN THE SAME TIME AT THE SAME PLACE TO CELEBRATE. EVEN THE FOOD TASTE BETTER THAN USUAL BECAUSE IT IS MADE WITH LOVE AND EXCEPTIONAL CARE. WE POURED OUR HEART INTO THIS WINTER EDITION; LET THIS BE OUR CHRISTMAS PRESENT FOR YOU. THANK YOU FOR YOUR SUPPORT, SEE YOU ALL IN 2013. WE WISH YOU ALL A MERRY CHRISTMAS AND A HAPPY NEW YEAR!

veronika studer

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chestnut chestnut The tiny brown treasures of the Winter are excellent both in savory and sweet meals.

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Chestnut chocolate marble cake

for the cake 250g flour | 1.5 tsp baking soda | 250g caster sugar | 200g butter | 150g chestnut puree | 150g crème fraiche | 1 Tbsp unsweetened cocoa powder | 2 eggs

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PREHEAT OVEN TO 1700C. COMBINE FLOUR, SUGAR AND BICARBONATE OF SODA IN A BOWL. IN A SAUCEPAN HEAT UP MILK AND ADD BUTTER. STIR MIXTURE UNTIL BUTTER DISSOLVES THEN SET ASIDE TO COOL. 2|3

WHISK TOGETHER EGGS AND CRÈME FRAICHE AND COMBINE WITH FLOUR AND MILK MIXTURE. SPOON HALF OF THE BATTER IN ANOTHER BOWL. ADD COCOA POWDER TO ONE HALF AND CHESTNUT PUREE TO THE OTHER HALF OF THE BATTER. 3|3

SPOON BATTERS INTO A BUNDT CAKE MOLD AND BAKE IT FOR AN HOUR OR UNTIL SKEWER COMES OUT CLEAN. SERVE IT WITH CHOCOLATE SAUCE AND CHERRY PRESERVES.

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take it it slow Forget fast food, this Winter is all about slow cooking.

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take it slow

Lamb in salt crust

for the lamb 2500g leg of lamb | 8 cloves of garlic | 1 onion | 350g bacon | 1 Tbsp rosmary | 1 Tbsp thyme | 4 Tbsp olive oil | 6 egg whites | 2500g large see salt

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CLEAN THE MEAT FROM THE FAT AND PLACE IT A ROASTING PAN. COMBINE OLIVE OIL WITH CRUSHED GARLIC AND DICED ONION. RUB THE MEAT WITH THE OIL AND COVER IT WITH BACON SLICES. 2|2

MIX SALT WITH EGG WHITES AND COVER THE MEAT. BAKE IT ON 1500C FOR 2 1/2 HOURS. REMOVE THE SALT CRUST AND BACON, SERVE IT WITH MASHED POTATOES.

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IF YOU DON'T HAVE IPAD, WE ALSO THOUGHT ON YOU DEAR READER.

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DOWNLOAD THE SPECIAL EXTENDED ISSUE ON 130 PAGES NOW.

BUY IT NOW FOR 2$

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christmas presents presents "THE ONLY GIFT IS A PORTION OF THYSELF." – RALPH WALDO EMERSON

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christmas presents

Home made spice mix

Create your own spice mix, spoon it in glass jars and wrap a ribbon around the neck.

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IF YOU HAVE AN IPAD, WE HAVE THE SPOON FOR THAT.

AVAILABLE NOW ON THE APP STORE.

VOLUME 1

VOLUME 2

more info on www.thespoonmagazine.com

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coffee coffee "As long as there was coffee in the world, how bad could things be?"  – Cassandra Clare,  City of Ashes

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Coffee chocolate self-saucing pudding

for the pudding 400g brown sugar | 2 eggs | 150g butter | 220g flour | 1 tsp baking powder | ½ tsp baking soda | 30g cocoa powder | 1 Tbsp instant coffee | 250ml milk

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PREHEAT OVEN TO 1800C. BEAT BUTTER AND HALF OF THE SUGAR UNTIL PALE AND CREAMY, ADD EGGS AND BEAT TO COMBINE. MELT HALF OF THE INSTANT COFFEE IN THE MILK. 2|4

SIFT OVER FLOUR, HALF OF THE COCOA POWDER AND BAKING POWDER. STIR IN MILK AND BEAT UNTIL SMOOTH. DIVIDE MIXTURE AMONG 4 BUTTERED MOULDS AND SET ASIDE. 3|4

COMBINE REMAINING BROWN SUGAR, COCOA POWDER, INSTANT COFFEE IN A BOWL, ADD 300 ml BOILING WATER AND STIR TO COMBINE. 4|4

GENTLY SPOON OVER PUDDING BATTER, THEN BAKE FOR 20-25 MINUTES OR UNTIL RISEN AND A SKEWER WITHDRAWS CLEAN.

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FIND US ON WEB

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From the volume 3

Say, cheesecake Italian pasta Eat green Cocktails with flowers And many more

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credits

photographer and editor in chief VERONIKA STUDER digital CREATIVE DIRECTOR DAVID LENCSES-toth APP ICON DESIGNED BY www.neverager.com special thanks to alexandra keneSSey agnes brunner Aniko Nyul Anna Tuske Zsanett Barabas find us on www.thespoonmagazine.com fonts frontage by Juri Zaech chronicle by Hoefler & Frere-Jones agora sans by Panos Vassiliou worthe numerals by house industries

the spoon vol. 2


The Spoon | Volume 2 - Free Edition