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2012.2013 / Dec.Jan.Feb.

Photography by Marta Majewska

W INTER

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 ‘winter (issue 02) 2012.2013 / Dec.Jan.Feb. Luscious - food magazine with a taste for simplicity. L mag ‘winter


second issue

Winter in luscious

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second issue

Editors's Letter

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Welcome to the second edition of LUSCIOUS! I cannot hide how extremely happy and surprised I am by how well the first issue of LUSCIOUS was received, with thousands of views on ISSUU and hundreds of positive reactions through Facebook, Twitter and email. Thank you all for your enthusiasm and kind words! It only makes me more excited to share this second, winter edition of LUSCIOUS ! Christmas is just around the corner and I must admit that I am a real sucker for this holiday. No matter how many times it comes and goes, Christmas just never loses its wonder for me. Since I was a little girl, I've always been enchanted by this holiday. On the day of Christmas Eve, I would wake up before dawn with butterflies in my stomach, counting hours for the night to come. I would spend the day helping my dad in the kitchen, singing carols with my sister, and assisting my mom in gift wrapping. Polish Christmas is all about being with your family but also all about the food. The smell of typical Polish Christmas dishes will forever evoke the wonderful memories of my dad and fill my heart with joy and nostalgia. One thing hasn't changed throughout the years, my favorite part of Christmas is still enjoying delicious food with people I love. I wish you all a very Merry Christmas and a Tasty New Year! Love,

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second issue

This Winter in luscious

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HOMEMADE GIFTS

CHRISTMAS SPECIAL

82

46

Homemade Herb Salt

Pomegrate Aperitif

86

50

Dried Fruit & Nuts Chocolate

Shrimp Spread On Whole-Wheat

92

Crackers

Marzipan Snowman

52

94

Mini Fish & Prawn Pies

Travel

56

95

8

Oven-Baked Whole Fish

Winter trip to Chiang Mai,

Almond Apple Fritters

58

Thailand

14

Ven-Baked Curried Brussels

120

Spelt Pasta with Brussels Sprouts

Sprouts

Recipe for Red Curry Paste

18

60

Leek & Parsnip Soup

Three Color Mashes

24

66

Double CabbageWinter Burger

Yogurt Pomegranate

30

& Passion Fruit Dessert

Hot AppleDrink

72

36

After Dinner Raw Truffles

Hot Cinnamon Milk

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Almond Apple Fritters

Almond Apple Fritters

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Ingredients 130g spelt flour 30g ground almonds 1 egg 2 tbsp baking stevia or 2 tbsp agave syrup 130ml almond milk 2 apples 2 tsp soy margarine

Almond Apple Fritters

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Method In a medium bowl, mix all ingredients (except for apples). Do not overmix, a few small lumps are fine. Wash, peel and grate apples. Make little balls from the grated apples, squeezing out any redundant liquid. Heat 2 tsp of soy margarine on a large griddle. Gently dip apple balls in the batter, be careful they don’t fall apart, and put on the griddle. Bake on medium heat for about 2 minutes on each side.

Almond Apple Fritters

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Spelt Pasta with Brussels Sprouts

Spelt Pasta With Brussels Sprouts

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Ingredients 300g spelt pasta 500g Brussels sprouts 75g chanterelle mushrooms 250ml soy cream 1 tsp mushroom or chicken spices 1 tsp olive oil

Method Cook the pasta according to package instructions. Cut off the brown ends and put the Brussels sprouts in cooking water. Cook for 15 min or until tender. In a pan, heat olive oil, add mushrooms and spices. Cook for 3 min, stirring occasionally. Add soy cream and cook for another 3 minutes. Slice the Brussels sprouts, add to the pan and cook for 2 minutes. Divide past between four plates and top with the Brussels sprouts and mushroom sauce.

Spelt Pasta With Brussels Sprouts

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Leek & Parsnip Soup

Leek & Parsnip Soup

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Ingredients

Method

1 medium parsnip 2 leeks (only the white part) 1l vegetable stock 1 shallot, finely chopped 3 tsp olive oil Seed & dried fruit mix

Heat 1 tsp olive oil in a large saucepan over medium heat. Add chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Peel the parsnip and cut in medium size cubes. Slice leek and transfer all vegetables to the pan. Add vegetable stock and bring to boil. Cook for about 20 minutes till parsnip is tender. Serve soup with a few drops of olive oil and a small teaspoon of seed & fruit mix.

Leek & Parsnip Soup

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Double Cabbage Winter Burger

Double Cabbage Winter Burger

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Ingredients 1 green cabbage 200g puy lentils 6 whole-grain buns 5 tbsp olive oil 2 tsp herb salt 1 egg Spelt flour

Double Cabbage Winter Burger

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Method Drop the lentils into a pan of boiling water and cook for about 20-25 minutes until tender. Place lentils in food processor or blender and process until smooth. Shred green cabbage. Heat 2 tbsp olive oil in a large skillet, add shredded cabbage and herb salt. Cook for 10 minutes, stirring occasionally, until the cabbage is tender. Put aside half of the cooked cabbage and transfer

Double Cabbage Winter Burger

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the other half into a bowl. Stir in mashed lentils and egg and mix with the cabbage. Shape patties and roll them in spelt flour. Heat 3 tbsp olive oil in a large skillet and cook patties over medium-low heat about 5 minutes or until browned on each side. Halve the buns and toast them in a pan or in a toaster. Top one half of the buns with the burgers and the remaining cabbage, then close with the bun tops.


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Hot Apple Drink

Hot Apple Drink

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Ingredients 1l (fresh) apple juice 2 cinnamon sticks 2 tbsp cookie spice mix 2 tbsp agave syrup

Method Pour apple juice into a pan. Add cookie spice mix and cinnamon sticks. Cook (with the lid on) over medium heat for about 15-20 min. Pour it into cups and drink up!

Hot Apple Drink

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Hot Apple Drink

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Hot Cinnamon Milk

Hot Cinnamon Milk

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Apple & Raisin Spelt Muffins

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Ingredients 250ml (soy) milk ½ tsp cinnamon 1 tbsp honey

Method Warm up the milk. Add honey when milk is almost ready to boil. Remove from stove and add cinnamon.

Apple & Raisin Spelt Muffins

40 41


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May Your Days Be

MERRY and BRIGHT CHRISTMAS SPECIAL

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CHRISTMAS SPECIAL APERITIF

POMEGRATE APERITIF Ingredients 750ml cava or champagne 350ml pomegranate juice

Method Fill 12 flutes with cava or champagne. Add pomegranate juice to each flute and serve.

Pomegrate Aperitif

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Roasted Carrots with Spinach, Feta & Pine Nuts

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CHRISTMAS SPECIAL STARTER

SHRIMP SPREAD ON WHOLE-WHEAT CRACKERS Ingredients 125g shrimp 75g goat cheese 1 tsp sweet chili sauce 1 tsp coriander Whole-wheat crackers

Method Put all ingredients in a blender and blend until smooth. Refrigerate until serving. Serve with whole wheatwheat crackers.

Shrimp Spread On Whole-Wheat Crackers

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C H R I S T M A S S P E CI A L AMUSE-BOUCHE

MINI FISH & PRAWN PIES

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Ingredients 400g white fillet fish 125g peeled prawns 2 leeks (white part only), thinly sliced 4 medium sweet potatoes bunch of parsley 1 tbsp olive oil

Method Preheat oven to 170°C. Boil the sweet potatoes in salted water for 10min or until tender. Drain and mash. Heat the olive oil in a pan and stir in the leeks. Cook for 5 minutes over a medium heat until softened. Cut fish into chunks. Divide fish and prawns between four ovenproof individual pie dishes. Scoop over leeks and top each pie with the sweet potato mash. Bake for 30min. Sprinkle with parsley and serve hot.

Mini Fish & Prawn Pies

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CHRISTMAS SPECIAL MAIN DISH

OVEN-BAKED WHOLE FISH Ingredients 4 whole sea bass, gutted and cleaned 1 lemon, sliced 1 fresh bunch of parsley 2 tbsp olive oil Sea salt 4 cloves of garlic, sliced

Method Preheat the oven to 180째C. Place the parsley, garlic and lemon inside the fish (layered with the parsley at the bottom). Season fish with sea salt and lay flat on the tinfoil. Fold foil over fish, place in the oven and bake for 35 minutes.

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CHRISTMAS SPECIAL SIDE DISH

OVEN-BAKED CURRIED BRUSSELS SPROUTS

Ingredients 200g Brussels sprouts 2 tsp yellow curry powder 2 tbsp olive oil

Method Preheat oven to 180°C. Cut off the brown ends of Brussels sprouts and put in boiling water. Cook for 10 min until just tender. Drain the sprouts and mix them in a bowl with the olive oil and curry powder. Pour them on a sheet pan and roast for 30 minutes.

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Carrot & Red Lentil Dip


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CHRISTMAS SPECIAL SIDE DISH

THREE COLOR MASHES


CARROT & PUMPKIN MASH

Ingredients 500g pumpkin 250g carrots 3 tsp olive oil 2 tsp herb salt

Method Peel, core and slice pumpkin into cubes. Peel and cut carrots in 2 cm pieces. Steam the pumpkin and carrots until tender. Tip into a food processor or transfer to a bowl and puree with a blender until smooth. Add olive oil and season with the herb salt.


Carrot & Pumpkin Mash

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CAULIFLOWER & PARSNIP MASH

Ingredients 2 parsnips 1 cauliflower 3 tsp olive oil 2 tsp herb salt

Method Peel the parsnips and cut into medium size cubes. Cook the parsnips and cauliflower in salted water until tender and then drain. Add olive oil and salt and tip into a food processor or transfer to a bowl and puree with a blender until smooth.

BROCCOLI & PEA MASH

Ingredients 1 broccoli 200g frozen peas 3 tsp olive oil 2 tsp herb salt

Method Cook the peas and broccoli in salted water. Make sure broccoli is really tender. Drain, tip in the food processor, add salt and olive oil and puree until smooth. Alternatively, transfer the ingredients to a bowl and use a blender to puree until smooth.

Cauliflower & Parsnip Mash / Broccoli & Pea Mash

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CHRISTMAS SPECIAL DESSERT

YOGURT POMEGRANATE & PASSION FRUIT DESSERT

Ingredients 1l Greek yogurt 50ml agave syrup 2 passion fruit 1 pomegranate

Method In a bowl, mix Greek yogurt with agave syrup. Cut passion fruit in half with sharp knife and scrape out the seeds. Cut and take out the seeds of the pomegranate. Add passion fruit and pomegranate seeds to the yogurt leaving 4 tsp for decoration. Divide the yogurt mix between four cups and top with the remaining seeds.

Yogurt Pomegranate & Passion Fruit Dessert

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Yogurt Pomegranate & Passion Fruit Dessert

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Yogurt Pomegranate & Passion Fruit Dessert

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CHRISTMAS SPECIAL ATERPARTY SNACKS

AFTER DINNER RAW TRUFFLES

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Ingredients 14 dates (take the stones out) 4 tbsp ground almonds 2 tbsp cocoa powder

Method Place all ingredients in a blender or food processor. Blend for 10 sec on the highest speed. Pour the mixture into a bowl and shape the balls. Serve or keep in a fridge till serving.

After Dinner Raw Truffles

76 77

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After Dinner Raw Truffles

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CHRISTMAS SPECIAL

HOMEMADE GIFTS

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CHRISTMAS SPECIAL HOMEMADE GIFTS

HOMEMADE HERB SALT

Ingredients 200g sea salt 2 tsp black peppercorns 2 tsp white peppercorns 2 tsp pink peppercorns 2 tsp green peppercorns 1 tsp dried sage 1 tsp dried rosemary 1 tsp dried thym 4 bay leaves 1 tsp orange peel

Homemade Herb Salt

82 83


Method Mix all ingredients in a small bowl. Pour the salt mix in a glass jar or a transparent salt mill and decorate with festive ribbons and ornaments.

Homemade Herb Salt

84 85

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CHRISTMAS SPECIAL HOMEMADE GIFTS

DRIED FRUIT & NUTS CHOCOLATE Ingredients 400g dark chocolate chips 90g dried fruit mix 90g nuts & seeds mix

86 87


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Method Melt the chocolate 'au bain-marie'. Spread chocolate on baking sheet lined with parchment paper. Smooth with spatula and sprinkle with dried fruit and nut & seed mix. Let cool and break into pieces. Pack in transparent foil and decorate with ribbons and ornaments of choice.

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CHRISTMAS SPECIAL HOMEMADE GIFTS

MARZIPAN SNOWMAN Ingredients 1 block of Marzipan Sprinkles Silver cachous pearls

Method Make 3 Marzipan balls, large, medium and small, for each snowman. The large ball should measure about 4cm in diameter. Stack the 3 balls, largest ball for bottom, to smallest for head. Use one sprinkle per snowman to make the nose, and two cachous pearls for the buttons. Make little paper hats to decorate the snowmen.

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second issue

Travel with luscious

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Winter trip to Chiang Mai, Thailand Photography by Marta Majewska and Dieter Decuypere

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CHIANG MAI Thailand is a country with a diverse offering where each region has its own unique charm. Chiang Mai, the unofficial capital of Northern Thailand, is best known for its serene temples, hill tribes and bustling markets. Surrounded by mountains and lush countryside, this dynamic and modern city attracts millions of tourists each year. While the temperatures are dropping below zero in Europe, November through February are the best months to visit Chiang Mai. The rainy season is over and the extremely hot summer months are yet to come.

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CHIANG MAI

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EAT One of the real highlights of traveling to Thailand is the food. With Thai restaurants being as popular as they are around the world, Thai cuisine needs little or no introduction. However, eating Thai in Thailand is a whole new experience: the variety of dishes offered at markets, bars and restaurants is overwhelming and a real heaven for any food lover.

EAT

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From simple and inexpensive to the very chic ones, there is no lack of restaurants in Chiang Mai. Hot Chilli is a charmingly-decorated restaurant situated at the heart of old town. Even though it is very popular with tourists and expats, it is definitely not a ‘tourist-trap’. Hot Chilli offers a great selection of classic Thai dishes served with a twist. Try the fish curry served in a whole coconut or exotic shrimp curry in a pineapple.

EAT

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For vegetarians who still want to enjoy real Thai cuisine, The Beetroot Stories is the place to be. Next to Thai dishes, this organic cafĂŠ also offers a variety of fusion meals, fresh juices and to die for coconut milk shakes.

106 107


DO Cooking classes Chiang Mai is renown for its many cooking schools . Despite the abundance of options, choosing the Thai Farm Cooking School was an easy choice to make. Situated a little bit outside of Chiang Mai, the school teaches classes at its organic farm and is a great one day escape from the busy city. Because it’s the only cooking school with its own farm, it gives you a unique opportunity to not only learn about Thai fruit and vegetables but see how they grow and even hand pick them for your dishes.

DO

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The school offers a pick-up service to everyone in the central area of Chiang Mai. The day starts with a visit to a food market and introduction to the wealth of ingredients used in Thai cuisine. After arriving to the farm and putting on the farmer’s straw hat, the participants get to walk around and learn all about the produce grown at the farm. The diverse choice of ingredients and dishes to choose from makes the cooking class suitable for anyone, from vegetarians through pescetarians to carnivores. Unlike many of the schools that offer a fixed menu, Thai Farm Cooking School lets you create your own dishes, to satisfy all needs and tastes. Popular menu choices include typical Thai dishes such as curries, tom yum soup, pad thai, spring rolls, mango sticky rice and more. The teachers are extremely friendly and the atmosphere at the farm is fun and relaxing. The instructions are easy to follow so whether you are an experienced cook or can barely boil water, I guarantee you will be able to create delicious and authentic dishes. Definitely a must-do for anyone who wants to escape the city and spend a day enjoying delicious food in a beautiful peaceful environment. www.thaifarmcooking.net

DO

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Cooking Classes

Recipe for Red Curry Paste

Recipe for Red Curry Paste

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Ingredients 2-3 red dried chilies ( soak in cold water about 15 minutes before using ) 1 tbsp. of chopped shallots 1 tsp. of chopped galangal 1/2 tsp. of chopped kaffir lime rind1 tsp. of chopped garlic 1 tbsp. of chopped lemongrass 1 tbsp. of chopped krachai ( or ‘Thai ginseng’ ) 1/4 tsp. of roasted cumin seeds 1/4 tsp. of roasted coriander seeds 1/4 tsp. of salt ( or 1/2 tsp. of salt if you would like to keep the paste longer )

Method Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. You can also use a blender.  Recipe for Red Curry Paste

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VISIT Elephant Sanctuary If you’re a wildlife fan, the Elephant Sanctuary should be a must on your to do list. One of the largest centers of its kind, the sanctuary provides a safe and healthy environment for elephants that have been rescued from a life of street performance or hard physical labor. You will not only be able to watch the elephants but really interact with them, feed them and even take a ride on their backs. Stay for lunch to enjoy the simple but very appetizing Thai buffet.

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The ‘Long Neck’ Karen hill tribe, famous for its women who wear gold brass coils around their necks, is just a short hike away from the elephant sanctuary. Visit the village to hear their story and find original and handmade souvenirs.

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third issue

Next Season in luscious

• Asparagus, Radish, Spinach, Rhubarb and more! • Easter Special • Spring 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


2012.2013 / Dec.Jan.Feb.

WINTER

L mag ‘winter


Luscious Winter '12