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SPOON

by the kitchen finesse


Hello my dear Reader, Do you want to know what summer means to me? Sweet and thick air, humming birds and bees, blooming flowers, juicy fruits, laughter with friends, beach, sand, late night cocktails, ice cream, the sea, travel, roast meat, sweet corn, the sweet smell of strawberries, and many many more. When I was a kid, I was desperately waiting for this season to finally arrive. Summer simply meant the freedom and lots of rhubarb pies at my grandmother. And still, although I have learned to appreciate all seasons, the hot, sticky summer will always have a special place in my heart. But the question is, what does summer mean to you? With this magazine, I am going to show you this wonderful season through my eyes and taste, guide you through a culinary summer and I am hoping at the end it will also become a little bit of yours. Just lay back, grab your spoon and enjoy.

Vera

Veronika Studer Aniko Nyul www.thekitchenfinesse.com P

www.veronikastuder.com info@veronikastuder.com


Contents Bed&Breakfast

Lets go fishin’

Melt away

Sweet sweet summer

Eat green or just eat in the green

Next issue


“Tell me what you eat, and I will tell you what you are.”

Anthelme Brillat-Savarin


BED

Breakfast supposed to be the most important meal of the day. Treat yourself or your loved ones with tasty morning menus this summer. The best if you eat them directly in bed.


Omelet with chanterelle mushroom


Chestnut flour pancake

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4 eggs 50 ml milk 4 Tbsp Butter Salt Pepper 200g chanterelle mushroom Thyme

100g chestnut flour (gluten free) 1 egg 1 Tbsp sugar 20g butter 200ml milk ½ tsp baking powder ½ tsp vanilla extract

Clean the mushrooms and sauté on 2 Tbsp butter. Add thyme and let it cook for a few minutes. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Add the milk to the eggs and season to taste with salt and whisk them about 5 minutes. Melt about 2 Tbsp butter in a heavy-bottomed nonstick sauté pan and pour in the eggs, but do not stir. Let the eggs cook for up to a minute or until the bottom starts to set. When one side is ready, gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. Spoon the mushrooms across the center of the egg. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, and serve it hot.

250g mascarpone 4 Tbsp yogurt 1 tsp lemon zest 3 Tbsp sugar

90g flour Half a tsp ground cinnamon Half a tsp ground nutmeg 100g coconut sugar (or cane sugar) 2 eggs 1 egg yolk ½ tsp baking powder

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Combine chestnut flour, sugar and baking powder. Add melted butter and whisked egg the flour mixture, than pour in milk and combine. Heat 1 Tbsp butter in non tick pan (9”) and spoon in about half of the batter. Bake both sides for few minutes or unitl crepe is ready. For the filling whisk together mascarpone, yogurt, lemon zest and sugar. Spoon the filling in the center of the crepe and fold into half. Serve with caster sugar and fresh fruits.

Preheat oven to 200C. Whisk eggs and sugar in an electric mixer on high speed until triple in volume, about 5 min. Sift flour and spices and add baking powder. Add flour mixture to eggs and continue beating. Pour the melted butter to the cream and beat for another 2 minutes. Spoon the batter into moulds of lightly greased madeleine tray, filling each by


Nutmeg cinnamon madeleines


Lets go fishin’ Wether baked, cooked, steamed, served with rice or noodle, is always a good choice. And you do not need to spend your holidays necessarily at the sea to be able to enjoy seafood.


Spaghetti with ocean trout , cream cheese and dill


Shrimp with lime chili oil

15


Red snapper with chili mango chutney


400g spaghetti 250g ocean trout filet 100g ream cheese 200ml heavy cream 1 tsp lemon zest 1 Tbsp fresh dill 1 Tbsp butter Lemon wedge for serving

Cook the spaghetti to al dente. Heat up butter, in a nonstick pan. Cut the fish filet into cubes and add them to the butter. Bake the fish for a few minutes then pour over heavy cream and cream cheese. When the cream cheese melted, stir in lemon zest, season to taste and stir in fresh dill. Add spaghetti and serve it hot with a lemon wedge.

1 whole red snapper 1 mango 2 Tbsp soy sauce 2 Tbsp cane sugar 1 Tbsp oyster sauce Chili according to taste Heat up the oven to 180C and bake the fish through in about 20 minutes. Cut the mango into small cubes and set aside. Heat up the oyster sauce and soy sauce. Add cane sugar and chili and let it cook for a few minutes. Stir in mango and let it cool. Serve with the ready baked fish.

Shrimps Chili (according to taste) 2 lime 100ml olive oil Grill the shrimps until they turn red. Heat up the olive oil, add chili and set aside. Let it cool completely then stir in the juice of the lime. Serve it with grilled shrimps.

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There is no

without

ice cream. The refreshment is guaranteed, and only the ice cream will melt away.


Strawberry-tomato ice pops


Sour cherry ice cream

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Mango sorbet


Milk coffee granita


200g strawberry 150g sweet tomato 100ml water 75g sugar

6 egg yolk 400ml heavy cream 150g sour cherry 150 sugar (or according to taste)

Heat up the water with the sugar and lime juice. Let it boil for 5 minutes. Cool completely, then add liquid to the strawberry and tomato. Process in a food processor, until purĂŠed then freeze in icepops moulds.

Whisk egg yolks with milk and sugar in a sauce pan. Cook over medium heat, stirring continuously, until cream thickens. Process sour cherry in a food processor and stir it to the cream. Freeze in an ice-cream machine. Freeze until required.

2 ripe mango 1 lime 150g sugar 250ml water

500ml freshly brewed coffee 100ml milk Sugar (according to taste)

Heat up the water with the sugar and lime juice. Let it boil for 5 minutes. Cool completely, then add liquid to the mango. Process in a food processor, until purĂŠed then freeze in an ice-cream machine. Freeze until required.

Stir coffee, sugar and milk together. Pour mixture into shallow metal or glass pan. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely. Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it is ready.

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Celebrate summer with sweet strawberry, popping red cherries and juicy peach. The best is when you serve them with lovely

.


O ur rec ommendat i on

Strawberry-ginger preserve


100g semolina 220g flour 100g butter 160g sugar 3 eggs 1 tsp baking powder 200ml crème fraiche Lemon zest

250g mascarpone 100g crème fraiche 1 vanilla 3 Tbsp sugar Preheat oven to 160°C fan-forced. Grease a deep, 24cm round springform cake pan. Line base and side with baking paper.

1kg strawberry 100g fresh ginger 500ml water 250g sugar

Wash and half strawberries and slice up ginger. Heat up the water and add sugar. Stir until sugar dissolves. Let it boil for 5 minutes, then add ginger and strawberries. Cover the pan and cook for a 2 minutes. Fill the cleaned jars with the strawberries and syrup. Cover the jars with thick towels and place them in a box. Let it slowly cool for a few days like this, so it will keep longer.

Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, one at a time, beating between each addition. Stir in semolina, flour and creme fraiche. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Pour about 100ml strawberry syrup over the cake. Let it stand for a few minutes then turn out on to a plate. For the frosting, combine mascarpone, crème fraiche, sugar and vanilla seeds and spoon over the cake, top it with strawberry preserve.

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28


Cupcake with Kirsh -mascarpone frosting


60g flour 1 tsp baking powder 140g pitted date 1½ Tbsp unsweetened cocoa 1 large egg 4 Tbsp coconut sugar (or cane sugar) 100ml milk

350g mascarpone 15cl Kirsh (cherry liquor) 60g butter 4 Tbsp sugar

4 egg whites 200g caster sugar 1 tsp white wine vinegar 1 tsp cornstarch

Preheat oven to 180°C. Line 6 cupcake molds. Using a food processor mince date. Mix flour and baking powder. Using an electric mixer, beat butter and sugar on high speed until pale and creamy. Add eggs, minced date and milk. Fold in flour mixture and spoon the batter into the cupcake papers. Bake for 15 minutes and let it cool in the mold.

4 egg yolks 500ml heavy cream 2 tsp cornstarch 40g butter 4 Tbsp sugar 1 tsp vanilla extract

For the frosting, combine mascarpone, softened butter, Kirsh and sugar. Pipe the cream on the top of the muffins, serve with fresh cherry.

Cut 2-3 peaches into wedges and soak them in rum overnight. For vanilla cream combine egg yolks, cornstarch, vanilla extract and heavy cream in a sauce pan. Continuously stirring heat up the mixture over medium heat. Continue until cream thickens. Stir in butter and sugar. Set aside to cool completely. Preheat oven to 120°C fan-forced. Line a baking sheet with baking paper. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make two rounds. Put it in the oven, turn the temperature down and bake for 40 minutes. Turn the oven off and leave the meringue inside until completely cold. Serve with vanilla cream and peach.

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Pavlova with vanilla cream and rum peach


Eat GREEN or just eat in the GREEN

This summer is all about GREEN, whether you like to picnic, or eat at home, for sure you will find some recipes here that will satisfy your taste.


Veal fennel, tomato dumplings


4 eggs 100ml heavy cream 200g feat cheese 2 tsp fresh oregano 3 Tbsp flour Tomato pepper Preheat oven to 180째C fan-forced. Grease an about 200x200mm pan. Combine eggs, heavy cream, feta cheese, oregano and pepper and using an electric mixer beat until cheese falls into small balls. Fold in flour and pour the batter into the pan. Decorate with cherry tomatoes. Bake for 20 minutes or until eggs starts to brown.

500g minced veal 1 tsp fennel seeds 1 onion 2 garlic Salt Pepper 800g canned tomato Olive oil Using a food processor cut onion, garlic and fennel seeds. Add spices to the minced veal, season to taste and combine. For small dumplings (about the size of a golf ball). Heat up 2 Tbsp olive oil and the canned tomato, and place in dumplings. Cover the pan and on medium heat let it cook for 40 minutes. Serve with fresh baguette, salad, pecorino romano and olives.

35


Frittata cake with feta cheese and tomato

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“You can plan a pretty picnic but you can’t predict the weather.”

Unknown


Peas with lemon and parmesan

39


Green bean pickle with poached quail eggs

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Zucchini tart


2 cloves garlic 2 tsp chili flakes 1 tsp black peppercorn 1 tsp yellow mustard seed 1 bay leaf 3 tarragon sprigs 1l water 500ml white wine vinegar 400g green beans Bring the vinegar and water to boil. Divide the spices into jars, and tightly pack the green beans in the jars. Pour the hot liquid over the green beans and seal the jars. Place the jars into boiling water and let it boil for few minutes. Take them out, cover with thick towels and let it cool for a few days in the thick wrapping. Serve with fresh bread and poached eggs.

2 zucchini 1 egg 100ml heavy cream 1 minced garlic 100g grated cheddar Salt Pepper 250g fresh puff pastry Preheat oven to 180째C fan-forced Cut zucchini into very thin slices. Combine egg with heavy cream, minced garlic, cheese, salt and pepper. Roll out pastry to few mm thick and fold up edges and sides. Pour the egg mixture on the pastry, line up the zucchini slices and bake for 20 minutes.

300g peas Zest of a lemon 3 Tbsp grated parmesan 50g butter Heat up butter in a skillet and saute the peas. Serve with freshly grated parmesan and lemon zest.

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“When baking, follow directions. When cooking, go by your own taste.”

Laiko Bahrs


i ss l l a F e h Fr om t at o t o p t e e - Sw kind l l a f o - P IE en e w o l l a H up s o s y t r a - He t op e l b a t n - Aut um

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le b a l i a v a e b l l i w e u s s i t x e N r e b m e t p e S d i m in


The SPOON Summer 2012