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2013 / Mar.Apr.May.

Photography by Marta Majewska

S PRING

L mag ‘winter


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

Luscious Magazine ‘spring (issue 03) 2013 / Mar.Apr.May. Luscious - food magazine with a taste for simplicity. L mag ‘winter


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Spring in luscious

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Editors's Letter

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I’m a spring child. Literally and at heart. Born in May, I have always felt a particular affinity to this season. As the world awakens from the cold, long winter and gets bathed in sunshine, it gives way to blooming flowers, freshly hatched butterflies and most importantly spring fruit and vegetables!

Spring to me is taking the first bite into a stalk of rhubarb, having the first picnic of the year and finally eating outside, even if that requires wearing a sweater. It also means Easter and time where eggs take center stage! I hope you will enjoy the Easter special in this issue and get inspired by my seasonal recipes for a simple, elegant Easter brunch. Happy Spring!

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This Spring in luscious

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Eggstra Easter

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Asparagus Omelet

Asparagus Chia Seeds Tempura

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With Horseradish Sauce

Asparagus & Goat Cheese Tart

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White Asparagus Soup

Fish Cakes With Spring Dip

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28

Quail Eggs With Sea Salt

Rhubarb & Strawberry Juice

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32

Oven-Baked Baby Spinach

Socca Pancake With Spring Veg-

Egg Cups

etables

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38

Spelt Cinnamon Buns

Rt With Hot Rhubarb And Almond Flakes

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42

TRAVEL

Strawberry Soy Cream Cups

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48

Spring Trip to Austin, Texas!

Strawberry Muffins 56 Strawberry Lemonade

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Asparagus Omelet

Asparagus Omelet

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Ingredients 4 eggs 150g baby spinach 100g green asparagus 2 spring onions (chopped) 4 radishes (cut into small cubes) 70g feta cheese Olive oil for baking Salt & pepper

Asparagus Omelet

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Method In a pan, heat 1 tsp of olive oil and sautĂŠ the spinach until done. Pour water into a small saucepan and bring to boil. Cut off the tough ends of the asparagus and add to water. Cook for 5 minutes until just tender.

In a small bowl, beat two eggs with a pinch of salt and pepper. Heat 1 tsp olive oil in a small pan, add the eggs and cook until done to your liking. Repeat for the second omelet. Top the omelets with spinach and asparagus and sprinkle with feta crumbles radishes and spring onions and fold. Serve hot.

Asparagus Omelet

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Asparagus & Goat Cheese Tart

Asparagus & Goat Cheese Tart

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Ingredients 110 thin green asparagus or asparagus tops 140g creamy goat cheese 1 egg 250 g spelt flour 1 tsp salt 60 ml olive oil 120 ml ice cold water Baking spray

Asparagus & Goat Cheese Tart

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Method Lightly oil the tart tin with baking spray. In a large bowl, mix together the spelt flour and olive oil. Slowly pour the ice cold water and mix everything using a fork until well combined. Knead it together until it forms a ball. Do not over knead. Wrap the ball into foil and put into the refrigerator for an hour.

Asparagus & Goat Cheese Tart

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Preheat the oven to 180°C. Roll the dough out onto a clean, floured surface into a rectangle. Use a knife to keep the edges straight. Lift the pastry gently and transfer it to the baking tin.

In a pan, bring water to boil and cook asparagus for 3 minutes. In a bowl, mix goat cheese and the egg and pour it over the dough. Arrange the asparagus on top of the cheese mixture and bake the tart for about 35-40 minutes. Leave to cool slightly and serve warm.


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Fish Cakes With Spring Dip

Fish Cakes With Spring Dip

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Ingredients Fish cakes 450g white-fleshed fish fillets 1 tsp herb salt 1 cooked potato, peeled 1 clove garlic 1 shallot onion 1 tsp fresh herbs Olive oil for baking Dip 200ml Greek yogurt 3 radishes, cut into small cubes 2 spring onions, chopped Pinch of salt

Method Cut the fish fillets into large chunks and place in food processor. Add all the other ingredients to the food processor and process till just smooth. Picking up a small amount of the paste in your hand, pat it into small round cakes. Heat olive oil on a large pan and bake for about 4-5minutes or until golden brown. For the dip, mix all ingredients in a small bowl. Season with salt. Serve with the fish cakes.

Fish Cakes With Spring Dip

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Rhubarb & Strawberry Juice

Rhubarb & Strawberry Juice

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Ingredients 3 stalks rhubarb 250g strawberries 100ml agave syrup 100ml water

Method In a juicer, process rhubarb and strawberries. Add water and agave syrup and mix. Serve right away at room temperature or with ice.

Rhubarb & Strawberry Juice

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Socca Pancake With Spring Vegetables

Socca Pancake With Spring Vegetables

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Ingredients 140g chickpea flour 250ml water 50g green asparagus 5 broccoli florets 4 radishes (sliced) 35g soft goat cheese 1 tsp olive oil

Socca Pancake With Spring Vegetables

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Method Put the chickpea flour into a mixing bowl. Slowly add 250ml water and mix with a wooden spoon to make a smooth batter. In a cooking pan, bring water to boil. Add broccoli and asparagus. Cook for 10 minutes until just tender. Heat olive oil in an iron skillet or a frying pan over low heat. Pour the batter and bake both sides until golden.

Socca Pancake With Spring Vegetables

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Greek Yogurt With Hot Rhubarb And Almond Flakes

Greek Yogurt With Hot Rhubarb And Almond Flakes

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Ingredients 2 stalks of rhubarb, sliced 800g Greek yogurt 500ml water 4 tbsp maple syrup 2 tbsp almond flakes

Method In a saucepan, bring water to boil. Add rhubarb, bring to a simmer and cook until rhubarb has softened, about 15 minutes. Drain almost entirely (leave 2 tbsp water), add maple syrup and mix with a blender until smooth. Divide Greek yogurt between four cups. Top with hot rhubarb. Dry roast the almond flakes on a pan till golden and sprinkle them over the rhubarb.

Greek Yogurt With Hot Rhubarb And Almond Flakes

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Strawberry Soy Cream Cups

Strawberry Soy Cream Cups

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Ingredients 400ml whipping soy cream 125g strawberries 4 tbsp maple syrup Mint leaves

Strawberry Soy Cream Cups

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Strawberry Soy Cream Cups

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Method Whip the soy cream with a mixer. Wash and slice the strawberries. In each cup, make layers of whipped cream and strawberry slices. Top with 1 tbsp of maple syrup and a mint leaf.


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Strawberry Muffins

Strawberry Muffins

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Apple & Raisin Spelt Muffins


Ingredients 150g spelt flour 2 tbsp coconut oil 50ml maple syrup 50ml lactose free milk 125g strawberries (hulled and cubed) 1 tsp baking powder 1 tsp baking soda 1 egg Pinch of salt

Strawberry Muffins

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Method Heat the oven to 180 °C. Line a 6-hole large muffin tin with paper cases for big muffins or a 12-hole tin for cupcake size muffins. In a bowl, mix the milk, egg, coconut oil (if solid, warm up to melt) and maple syrup. In another bowl, combine spelt flour, baking powder, baking soda and salt. Combine the ingredients from both bowls, add strawberries and mix until lumpy. Don’t over mix. Divide between muffin cases and bake for 20-25 minutes till risen and golden.

Strawberry Muffins

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Strawberry Lemonade

Strawberry Lemonade

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Ingredients 400g strawberries 750ml sparkling water 1 lemon 125ml maple syrup

Method In a blender, puree the strawberries. Add juice from one lemon and maple syrup and puree another few seconds. Transfer strawberries to the pitcher and slowly add sparkling water. Stir well to combine and refrigerate until chilled or serve right away with ice.

Strawberry Lemonade

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IT'S SPRING CLEANING TIME AND WE HAVE THE BEST GIVEAWAY YOU COULD DREAM OF: DYSON DC45 Digital Slim lightweight cordless vacuum cleaner with Root Cyclone™ technology, Dyson digital motor and motorised head!

For more info on the product and participation rules, visit

www.princessmisia.com/blog.


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May your Easter be

EGGSTRA SPECIAL! EASTER BRUNCH

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EASTER BRUNCH

ASPARAGUS CHIA SEEDS TEMPURA WITH HORSERADISH SAUCE

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Ingredients 110g small green asparagus (or asparagus tops) Olive oil for baking Tempura: 70g chickpea flour 1 tsp chia seeds 75ml sparkling water Pinch of salt Sauce: 2 tbsp Greek yogurt 1 tsp horseradish

Method Pour the sparkling water to a bowl, add the chickpea flour and chia seeds and lightly mix until just combined. Fill a small pan a third full with olive oil and heat. Dip the asparagus in the batter and drop into the oil in batches. Fry until golden, then drain on kitchen paper. Mix Greek yogurt with horseradish until well combined. Serve tempura with the sauce.

Pomegrate Aperitif

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Roasted Carrots with Spinach, Feta & Pine Nuts


EASTER BRUNCH

WHITE ASPARAGUS SOUP Ingredients 500g white asparagus (trimmed and cleaned) 1l vegetable stock 1 egg yolk 50ml soy cream

Method Cut the asparagus into 2cm pieces. Put it into a large saucepan with the vegetable stock. Bring to the boil and simmer for about 15-20 minutes until tender. Blitz the soup using a blender and sieve it to give the liquid a smooth texture. In a small bowl mix the egg yolk with the soy cream. Add a spoon of a hot soup and mix again. Add the egg and cream mixture to the soup slowly stirring it in. Serve the soup in small cups.

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Pomegrate Aperitif

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EASTER BRUNCH

QUAIL EGGS WITH SEA SALT

Ingredients 18 quail eggs 1 tbsp sea salt

Method Fill a small saucepan with water and bring to the boil. Add the quail's eggs using a spoon. Boil for 3 minutes. Remove with a spoon and cool down under cold running water. Peel carefully. Serve with sea salt.

Quail Eggs With Sea Salt

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Quail Eggs With Sea Salt

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EASTER BRUNCH

OVEN-BAKED BABY SPINACH EGG CUPS

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Oven-Baked Baby Spinach Egg Cups

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Ingredients 4 organic eggs 200g baby spinach 1 tsp olive oil Salt & pepper Baking spray

Method Preheat the oven to 180°C. In a pan, heat olive oil and sauté the spinach. Spray small ovenproof cups with baking spray. Divide spinach into four cups. Break an egg into each cup. Bake in the oven for about 15min until the egg has set. Remove from the oven, season with salt and pepper and serve with a piece of bread.

Oven-Baked Baby Spinach Egg Cups

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EASTER BRUNCH

SPELT CINNAMON BUNS

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Ingredients Dough: 500g spelt flour 1 egg 210ml lactose-free milk 12g yeast Stevia (equivalent of 200g sugar – check packaging) 1 tsp salt 2 tbsp coconut oil Filling: 4 tbsp ground cinnamon 2 tsp coconut oil 4 tbsp maple syrup Liquid stevia (equivalent of 50g sugar – check packaging)

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Carrot & Red Lentil Dip


Method For the filling, mix all ingredients in a small bowl. If the coconut oil is solid, melt it first in a microwave. For the dough, combine the spelt flour, yeast and salt in a large bowl. Melt 2 tbsp coconut oil and add it to the flour. Beat in an egg and add the milk and mix gently with a large wooden spoon. Knead it a little bit with your hands and transfer it to a lightly floured surface. Continue kneading for about 3 minutes. Put it in a warm place and let rise for about 30 minutes.

Preheat the oven to 170°C. Roll the dough out onto a floured surface into a rectangle shape. Spread the filling over the top side of the dough. Roll up dough, beginning with long side and slice it into 4cm slices. Spray a baking tin with a baking spray and place the buns in the tin. Bake for about 15 minutes and remove from the oven. Allow the buns to cool in the baking tray for a few minutes before serving.

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Travel with luscious

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Spring Trip to Austin, Texas! USA Photography by Marta Majewska

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Howdy Y’all! If you’re planning on visiting the US anytime soon and Austin is not on your to-visit list, you are missing out! Known for its music scene, great weather and succulent barbeque, Austin is the place to be, especially in spring. While the rest of the country is thawing out from the cold winter, even in early spring Austin’s nature is blooming, parks are getting crowded and the temperature is just right!

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MEXICAN & TEX MEX

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MEXICAN & TEX MEX You cannot leave Austin without having a Mexican or Tex-Mex meal. Tacos, quesadillas, fajitas and enchiladas are on the menu of many restaurants, cafés and food trucks. For those unaware, “TexMex“ is a cuisine native to Texas that borrows heavily from Mexican street food.

Maudie’s Tex Mex Maudie’s Tex-Mex is celebrating it's 20th anniversary and the place hasn’t been alive for so long without a reason. Start with their famous frozen Margarita and then stuff yourself with their vegetarian fajitas! www.maudies.com

MEXICAN & TEX MEX

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MEXICAN & TEX MEX

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Guac n Roll Incredibly delicious vegetarian Mexican food served from the food truck. www.guacnrollaustin.com Vivo Enjoy scrumptious affordable tex-mex lunch in a unique decor of Vivo or come over in the afternoon for a happy hour. www.vivo-austin.com


FOOD TRUCKS

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FOOD TRUCKS The number of food trucks in Austin is overwhelming and so are the types of cuisine they offer. From BBQ, seafood and cupcakes to Korean Mexican fusion, the Austin food trucks offer everything you want and everything you didn’t know you want. And that for a realy friendly price! As it’s impossible to try all 1000 food trucks of Austin, my picks are based on those I did try. Next to Guac n Roll my absolute favorites were Hey Cupcake! and the Seedling Truck.

FOOD TRUCKS

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Hey Cupcake! Hey Cupcake is one of the original food trailers in Austin. Try their signature Vanilla Dream cupcake or the black & white Michael Jackson cupcake. www.heycupcakeaustin.com


The Seedling Truck Food truck that specializes in seasonal comfort food made from scratch from local, organic ingredients. Don’t forget to try the spring salad with candied pecans and goat cheese! www.theseedlingtruck.com

FOOD TRUCKS

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BARBEQUE

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BARBEQUE Even though I’m not much of a meat eater, not including a BBQ spot in the Austin feature would be a sin. There seems to be a constant battle on which BBQ is the city’s absolute best and I had to rely on the opinion of my travel companions but they all agreed it’s County Line. With two locations, on the Hill and on the Lake, the Lake is my preferred choice. Set in an old lake lodge and situated outside of the downtown of Austin, it is a great place for an out-oftown get-away. Before you indulge yourself in the slow-smoked barbecue, have a cocktail on the large redwood deck overlooking the water and feed the turtles swimming around the lodge. Once inside, you will love the vintage Texas-style interior. For the noneaters among us, County Line offers delicious grilled fish and vegetarian option as well. www.countyline.com

BARBEQUE

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BARBEQUE

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BARBEQUE

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BARBEQUE

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AROUND AUSTIN If you’re looking for a nice gateway, rent a car and spend a weekend in Lakeway. Situated on the glistening shores of Lake Travis approximately 20 miles northwest of Austin, it is a home to a beautiful nature, an array of water activities for the adventurers and heaven for any golfer. Stay at the Lakeway Resort and Spa and relax at one of the three swimming pools or get the rejuvenating spa experience followed by a meal with a view. www.lakewayresortandspa.com

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AROUND AUSTIN

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Next Season in luscious

• Cherries, Blueberries, Raspberries, Blackcurrants, Tomatoes, Courgette, Sweetcorn And More! • BBQ Special • Summer Trip

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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

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

L mag ‘winter


L mag ‘winter

Luscious Spring '13  

Luscious - food magazine with a taste for simplicity. Spring '13.

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