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2013/ Sept.Oct.Nov.

Photphraphy by Marta Majewska

FALL

1 * r a e y y

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ar s r e iv


* 1year

FALL

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2013/ Sept.Oct.Nov.

Photphraphy by Marta Majewska

anni

Luscious Quarterly Magazine

Published by www.pricessmisia.com

Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.ewelinabocian.com ewelinabocian@gmail.com Styling & Photography Marta Majewska www.martamajewska.com Recipes Marta Majewska & special guest Denise Kortlever www.tlt-thelittlethings.com

Copyrights: All rights reserved. Reproduction in whole or in part without permission is strictly prohibited.

Luscious Magazine ‘fall 2013 2013 / Sept.Oct.Nov. Luscious - food magazine with a taste for simplicity.

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* r a e y fifth issue

Fall

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in luscious

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fifth issue

Editors’s Letter


Hello friends, I can’t believe it’s already been a year since we first launched LUSCIOUS. What started as a spur of a moment idea turned into such a great adventure and a passion project for both Ewelina and me. We have been very pleasantly surprised by the overwhelming response and wonderful reactions we have received since day one. Four issues, over 200.000 views and numerous features in the press and online later, we are starting to think of the future of LUSCIOUS and are excited about the coming year. I really hope you will enjoy this Fall edition and as always I am looking forward to hearing your thoughts. Thank you to my guest contributors Denise, Danny & Dieter for making this issue even more special. Happy Fall!


fifth issue

This Fall in luscious


8 A Bowl of Goodness Soups

20 Oven Plum Pancake

26 Carrot & chickpea burgers

30 Butternut squash spelt pizza

36 Quinoa

40 Pear pancakes

42 Pear & chocolate cake

46 Pear crumbles

50 Super food granola

54 Guest on luscious: Denise Kortlever Pear salad with blue cheese & walnuts

61 TRAVEL TO NORMANDY Guest on luscious: Dieter Decuypere & Danny Devriendt


Fall

A Bowl s s e n d o o of G Soups

A Bowl of Goodness Soups

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Carrot & Sweet Potato Soup Ingredients 2 sweet potatoes, peeled and cut in cubes 700g carrots, peeled and sliced 1l vegetable stock 1 shallot, finely chopped 2 tsp olive oil Salt & pepper

Method Heat olive oil in a large saucepan over medium heat. Add chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Add sweet potatoes, carrots and vegetable stock. Bring to boil and cook for about 20 minutes till vegetables are tender. Transfer the soup into a food processor and blitz until it’s smooth. Serve with salt & pepper.

A Bowl of Goodness Soups

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Carrot & Sweet Potato Soup


A Bowl of Goodness Soups


Curry Tomato Soup With Honey, Coconut Milk & Cilantro Ingredients 1kg ripe tomatoes, blanched, peeled and roughly chopped 1 onion 2 tbsp. olive oil 3 tbsp. honey 2 tsp. organic tomato purĂŠe 3 tsp. panaeng curry paste 200ml coconut milk 2 tbsp. chopped fresh cilantro 500ml vegetable stock

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Method Peel the onion and chop it into small pieces. Heat olive oil in a large pan, add the onion, and then fry until lightly colored. Add tomato purée, curry paste and cook for about 3 minutes. Tip in the tomatoes, honey and cilantro and cook again for 3 minutes. Pour vegetable stock and bring to the boil. Stir well, cover, and then simmer for 20 minutes, stirring occasionally. Transfer the soup into a food processor and blitz until it’s smooth. Serve with coconut milk.

A Bowl of Goodness Soups

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Champignon Soup Ingredients 400g fresh mushrooms, sliced 1 large onion, chopped 2 garlic cloves, minced 2 tbsp olive oil 750ml vegetable stock 200ml soy cream Black pepper

Method Heat olive oil in a large saucepan over medium heat. Add in onions, garlic, and mushrooms. Cook until onions are soft. Add vegetable stock and cook over medium heat for 10 minutes. Blitz until smooth in a blender and carefully stir cream in. Season with pepper and serve.

A Bowl of Goodness Soups

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A Bowl of Goodness Soups


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Fall

m u l P n Ove Pancake

Oven Plum Pancake

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Ingredients 150g spelt flour 1 tsp baking powder 6 plums, stoned and cut in half 10 drops stevia (I used NuNaturals) 125ml almond milk 3 eggs


Method Preheat the oven to 160째C degrees. Mix all ingredients except for plums. Grease an ovenproof round pan with a baking spray. Pour batter into the pan and spread out evenly. Arrange the plum halves on top of the batter. Bake for 15-20 minutes or until done. Serve with maple syrup or honey.


Oven Plum Pancake

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Fall

a e p k c i h c Carrot & burgers

Ingredients 250g chickpeas (cooked or canned) 800g carrots, peeled and sliced into 2cm pieces 30g spelt flour 1 egg 4 whole grain buns 2 sweet onions Salad 2 tbsp olive oil

Method Bring water to boil, reduce heat to medium-heat, add carrots and cook for 20min or until tender. Drain and transfer to a food processor. Add chickpeas and season with salt & pepper. Pulse until it forms a thick paste. Cover and chill for 20min to help firm up the mixture. Divide the mixture into 6 equal portions, shaping each into a patty. Sift the spelt flour into a deep plate. In another plate, beat an egg. Dip patties in the egg and then flour to cover. Heat 1 tbsp olive oil in a nonstick skillet and cook on each side till golden brown and crispy. Heat 1 tbsp olive oil in another skillet large pan, add the onion and fry until soft and lightly colored. Line the whole grain buns bun with salad. Top each bun half with a burger, sweet onions, and the top half of the bun.

Carrot & chickpea burgers

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Carrot & chickpea burgers

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Fall

t u n r e t t u B squash a z z i p t l e sp

Butternut squash spelt pizza

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Ingredients (makes three) 500g spelt flour 25g fresh yeast 200ml warm water Olive oil 1tsp salt 1 big butternut squash 3 red onions 600g feta 125g pine nuts


Method Preheat oven to 180째C. Peel and cut the butternut squash into cubes. Transfer to a bowl and mix with a dash of olive oil. Place it in the hot oven and bake for 45 minutes or until tender. Mix with a blender until smooth. Peel and slice red onions. Heat olive oil on a pan and fry the onion for a few minutes until tender. Mix together the yeast with 200ml warm water and stir. Place flour in a bowl, pour the yeast mixture and 1 tbsp olive oil and knead with oiled hands for 5-10 minutes (you can also use a mixer with dough hook. Put the dough in a bowl, cover with a cloth and place somewhere warm to double in size for 30 minutes to an hour. Once the dough has doubled in size, slap it down on a lightly floured surface and knead for 5 minutes. Divide into 3 pieces. Roll out each piece of dough with a well-floured rolling pin. Carefully transfer each dough base onto the baking sheet. Divide the butternut squash in three and spread it over each base. Divide red onion slices between pizzas and crumble feta cheese on top. Bake in the 200째C oven for 20 minutes or until done. Dry roast the pine nuts, sprinkle over the pizzas and serve hot.

Butternut squash spelt pizza


Fall

h t i w a o n i Qu butternut inach p s , h s a squ d e t s a o r and almonds Ingredients (4 portions) 1 medium butternut squash

370g quinoa 800g fresh spinach leaves 2 tbsp almond slices

Quinoa

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Method Preheat oven to 180°C. Peel and cut the butternut squash into cubes. Transfer to a bowl and mix with a dash of olive oil. Place it in the hot oven and bake for 45 minutes or until tender. Cook quinoa according to package instructions. Heat 2 tbsp olive oil in a large skillet on medium high heat. Add the spinach to the pan, packing it down a bit if you need to with your hand. SautÊ for 3 minutes, stirring occasionally. Dry roast almond slices. Toss butternut squash, quinoa and spinach in a large bowl. Sprinkle with almond slices and serve.

Quinoa


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Ingredients 100g oats 70g ground almonds 250ml almond milk 1 egg 20g almond flakes 2 pears, peeled and cubed Maple syrup to serve Soy margarine to bake

Fall

s e k a c n a p Pear Method Preheat oven to 180°C. Peel and cut the butternut squash into cubes. Transfer to a bowl and mix with a dash of olive oil. Place it in the hot oven and bake for 45 minutes or until tender. Cook quinoa according to package instructions. Heat 2 tbsp olive oil in a large skillet on medium high heat. Add the spinach to the pan, packing it down a bit if you need to with your hand. Sauté for 3 minutes, stirring occasionally. Dry roast almond slices. Toss butternut squash, quinoa and spinach in a large bowl. Sprinkle with almond slices and serve.

Pear pancakes

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Fall

Pear & e t a l o c o ch cake

Ingredients 100g dark chocolate 75g spelt flour 1 tsp baking powder 1 tsp baking soda 2 ripe pears, peeled, cored and sliced 100g soft ghee (clarified butter) 75ml almond milk 100g baking stevia 2 eggs

Method Preheat oven to 180°C. Grease a loose base cake tin with baking spray. Arrange pear slices on the bottom of the tin. In a separate bowl, mix flour, baking powder and baking soda. Add ghee, almond milk, stevia and eggs. Melt chocolate au bain-marie. Add to the mixture and spoon it over the pears. Smooth it with the knife and bake for 35-40 minutes or until done. Let cool off for 20 minutes and carefully turn cake upside down.

Pear & chocolate cake

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Pear & chocolate cake

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Fall

Pear crumbles Ingredients 4 ripe pears, cut in half and cored 100g tagatose 200g spelt flour 100g lactose free butter, cold, cut into small pieces

Pear crumbles


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Method Place the spelt flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add tagatose, then stir to combine. Sprinkle crumble evenly over the pear halves. Bake for 25-30 minutes or until golden. Remove from the oven and cool slightly before serving.

Pear crumbles


Fall

Super food granola Ingredients 150g oats 50g dried mulberries 50g goji berries 2 tsp chia seeds 20g pumpkin seeds 20g sunflower seeds 20g pistachios 2 tbsp almond flakes 20g almonds 20g Brazil nuts 150 ml honey

Super food granola

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Method Preheat oven to 160째C. Mix all ingredients in a bowl (except for mulberries, Goji berries and chia seeds). Add honey and toss till all ingredients are covered. Line a baking sheet with parchment and spread the granola mixture on it. Bake for about 15 min or until golden. Transfer to a wire rack to cool. Add mulberries, chia seeds & Goji berries and toss. Store the rest in airtight jar or container.

Super food granola


Fall

Guest on luscious:

Denise r e v e l t r Ko

Denise Kortlever is a freelance culinary journalist and works for a variety of clients and publications. She lives in Amsterdam, but often travels the world to write about the most inspiring food trends and restaurants worldwide. She shares her recipes and culinary experiences on her site: tlt-thelittlethings.com Web: http://tlt-thelittlethings.com Twitter: @TLTLittleThings Facebook: https://www.facebook.com/ TLTthelittlethings

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d a l a s r a e P e u l b h t wi cheese & walnuts This is one of my favorite salads and it’s too easy to prepare. There is something about the combination of sweet pear and tangy, sharp blue cheese that always works and they are lovely together in a salad. I like to make a large version of this salad as a main meal, served with some good bread on the side. Just make smaller portions if you’re serving this as an appetizer or light lunch. This salad can be easily changed into a slightly different version. I always add some nuts for a nice crunch, but hazelnuts or pecans could be easily used instead of the walnuts in this version. The salad leaves can also be varied; this salad works well with arugula, or even spinach leaves. Grilling the pear slices before stacking them, gives this salad a complete different taste. Although in spring and summer, I definitely prefer the crunchy raw version. Make sure to choose a good quality blue cheese, whether it’s Roquefort, blue Stilton or Gorgonzola.

Guest on luscious

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Ingredients

Method

1 small pear, thinly sliced 50g blue cheese A handful of salad leaves Small handful of walnuts Good quality extra virgin olive oil Lemon juice (or white wine vinegar) Corse sea salt Freshly ground black pepper

Stack pear slices on a plate and crumble over the blue cheese. Add some salad leaves. In a dry pan, roast the walnuts for a few minutes (until they release their aroma). Sprinkle over the salad. Generously drizzle with good olive oil and add some lemon juice. Season well and serve immediately.

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fifth issue

This Fall in luscious


fifth issue

Fall in Normandy France

Photography by Dieter Decuypere Text by Danny Devriendt


Normandy Avalon is a small farmhouse in Trouville-la-Haule, a minuscule village in the Eure department in Normandy. Bordering the Seine, in Nathalie’s hometown, it radiates peace, harmony and tranquility. An ideal harbor for Nathalie and Danny to escape the daily rush of life, and to recharge batteries in the green nature. The forrest is all around, and the magnificent valley of the Seine is a minute walk. No lightpollution guarantee romantic nights with a million stars.. The house is named after King Arthurs mythical island Ynys Afallon. Ayfallon was old Welsh for apple garden, a suitable name for an old farm that makes its own cider from its own appletrees… “So should you visit Avalon That fair and magic Isle; Take heed and give yourself a chance To stay, explore, and rest awhile.”


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Normandy bristles with history. Named after the Northern People, the Vikings that conquered the territory in the dark Ages, the region combines pure and great nature with the resident memories of a rich history. Gallic settlements, Roman villagers, Norman dukes, heroic battles, operation overlord and mystic druids give the green fields and wide forrests a flavor of ancient times. Agriculture and tourism are the two main drivers of this region that is one of the main producers of dairy produce and cider in France. It’s also known for its Norman cows, and its horse breeding. The Eure department that borders the Seine still is forested for more than a quarter of its surface.

Normandy

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Normandy

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The local people pride themselves in their fresh products, ranging from delicious fruit, a wide range of vegetables -both modern and medieval- and small homebred animals.

Normandy

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Pont-Audemer Also called ‘The Venice of Normandy’, Pont-Audemer is a harbor of tranquil half timbered houses along the centuries old cannels that convey into the little river La Risle. Historically renown for its leather industry, it know offers trendy boutiques and a variety of restaurants and bistros. The little town miraculously escaped substantial damage to its historic buildings during the Battle of Normandy, and displays some fabulous woodworked houses. Historically situated on gallo-roman axes , it is one of the 100 most rewarding places to see in France.

Normandy

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The pulse of the village is driven by its two fresh markets a week, where the joined population of the smaller villages in the vicinity come to meet, and to shop. Pont Audemer offers some great boutiques with local specialties: patĂŠ, Calvados, Cider, jam and marmelade, Charcuterie, and liquors. The region offers a wide range of homegrown poultry, and a selection of prime beef.

Normandy

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Literally half built into the magnificent renaissance Saint Ouen church, there is La Gargouille a typical pancake restaurant. Here salty buckwheat pancakes are served with a great choice of filling, ranging from foie gras, over goat cheese, ham, leek, eggs, mushrooms to sliced beef, seafood or fish. Richly filled with anti-oxidants and fiber the buckwheat pancake recipes date back from the crusades‌ La Gargouille is named after the many scary, but beautiful gargoyles of the church.

Normandy

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Honfleur Honfleur, gently resting on the Delta of the Seine river seduces you with the cozy warm welcome of a little town. This magnificent little port has magically survived the relentless teeth of progress and time, and is today a 3D time capsule. Traces of a varied and rich historical past are everywhere you look, making Honfleur a delicious walk-thru museum. Picturesque backstreets, centuries old marinas and old houses easy you back into time. The narrow paved streets,

wooden churches, Norman style timber-framed house-fronts, and pastel colors radiate the light that Satie, Courbet, Monet, Boudin, Hugo and countless other artists of a plethora of disciplines loved. Today, modern artists are displaying their skills in an attempt to equal the giants of the Impressionism. Galleries and studios display a wide variety of the changing light of the Seine estuary. Around the historic marina, some of Normandy’s best restaurants will please your taste buts to bits…


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With over a 100 restaurants, Honfleur offers even the most difficult foodie a perfect meal. Even the obvious tourist traps around Le Vieux Bassin will serve decent seafood. But, dare to explore the little streets a bit away from the marina: and lobsters, oysters, crab, and delicious fresh fish –both from sea and river- will blow you away.

Delicious poultry, worldclass beef and slightly salty sheep meat complete the broad range of nature products the normandy chefs can choose from. Topped with bio grown vegetables, an audacious knowledge of mushrooms, and a stern lick of cream, the dishes taste as good as they look like.


Forget about the wine, dare trying the cider, so typical for this region, and ease your stomac in between courses with a ‘trou Normand’, or a healthy shot of Calvados…

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See you Next Season in luscious

* brussels sprouts, cabbage, parsnips, pears, apples, chestnuts. * xmas special * Australia


Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.ewelinabocian.com ewelinabocian@gmail.com Styling & Photography Marta Majewska www.martamajewska.com Recipes Marta Majewska & special guest Denise Kortlever www.tlt-thelittlethings.com

Copyrights: All rights reserved. Reproduction in whole or in part without permission is strictly prohibited.

Luscious Magazine ‘fall 2013 2013 / Sept.Oct.Nov. Luscious - food magazine with a taste for simplicity.


2013/ Sept.Oct.Nov.

FALL

Luscious Fall'13  

Luscious - food magazine with a taste for simplicity.

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