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volume 3

THE SPOON


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SPRING WITH ASIAN NOTES


editor's letter

THE BIRDS ARE CHATTERING ON THE TREES, FLOWERS ARE BLOOMING, AND WE’RE BURSTING WITH ENERGY. SPRING IS OFFICIALLY HERE. TO CELEBRATE THE GOOD WEATHER, THIS TIME WE BROUGHT YOU DOZENS OF NEW RECIPES AND MANY MORE. THIS IS DEFINITELY YOUR ISSUE IF YOU PREFER YOUR MEALS WITH A PINCH OF ASIAN ACCENT. OUR VERY FAVORITE IS THE FIVE SPICE DUMPLING, DON’T MISS IT, IT WILL BRIGHTEN UP YOUR TASTE BUDS. AFTER THE LONG AND COLD WINTER, JUST FEELS RIGHT TO NIBBLE ON THE GREENS AND SALADS TOO. PALEO LIFESTYLE IS WHAT WE’RE UP TO LATELY. YOU WILL NOT REGRET TO GIVE A TRY TO THE SUGAR FREE AND FLOURLESS RECIPES. SPRING IS ALL ABOUT FLOWERS, NOT ONLY ON THE TABLE THEY LOOK GREAT, BUT PUT A NICE TWIST INTO YOUR DRINKS, AS WELL. HELLO SPRING, WE WERE DESPERATELY WAITING FOR YOU. veronika studer


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volume 3

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壚

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love volume

Cook with Asian Asian notes

亚洲笔记

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”ANYTHING THAT WALKS, SWIMS, CRAWLS, OR FLIES

WITH ITS BACK TO HEAVEN IS EDIBLE.”

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VOLUME 3

CANTONESE SAYING. SOURCE: THE CHINESE KITCHEN BY EILEEN YIN-FEI LO

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VOLUME 3

STICKY PORK BELLY cooking time: 3 hours and 30 minutes

INGREDIENTS 2KG PORK BELLY | 4 TABLESPOONS SESAME OIL | 3 STALKS SCALLIONS | 10CM PEELED GINGER, CUT INTO SLICES | 8 TABLESPOONS SOY SAUCE | 150ML SHAOXING WINE | WATER, ENOUGH TO COVER THE PORK BELLY | 4 TABLESPOONS BROWN SUGAR Heat up the sesame oil and bake each side of the meat for a few minutes. Place the pork in a roast pan. In the oil stir-fry the ginger and scallions until aromatic and add it to the meat. Pour in soy sauce, sugar and wine and enough water just to cover the pork belly. Cover the pan with foil and cook on medium heat for 3 hours. Adjust seasoning, as per taste, eg. sugar. Serve it with steamedvegetables and noodles.

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


AVAILABLE NOW ON THE APP STORE.

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tap to the icons and download the spoon apps from the app store.


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volume 3

green green

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”GREEN IS THE PRIME COLOR

OF THE WORLD, AND THAT FROM WHICH ITS LOVELINESS ARISES.”

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VOLUME 3

PEDRO CALDERON DE LA BARCA

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VOLUME 3

ASPARAGUS WITH CAPER DRESSING cooking time: 15 minutes

INGREDIENTS 200G ASPARAGUS | 50ML OLIVE OIL | 2 TABLESPOON BALSAMIC VINEGAR | 1 TEASPOON LEMON JUICE | 2 TEASPOON CAPER | TOMATO Trim asparagus and cook it in boiling water for 5 minutes. Drain and place it on a plate. Combine olive oil, balsamic vinegar, lemon juice and capers. Top the asparagus with the dressing and tomato.

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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 120 PAGES NOW.

BUY IT NOW FOR 2$

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Cocktails Cocktails with with flowers flowers

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”A MARTINI, SHAKEN

NOT STIRRED.”

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VOLUME 3

SEAN CONNERY JAMES BOND: GOLDFINGER

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VOLUME 3

IT’S SUMMER TIME cooking time: 5 minutes

INGREDIENTS 250ML ELDERFLOWERS SYRUP | 2 LIMES | 3 LEMONS | 200ML WHITE RUM | 200ML SPARKLING WATER Mix the ingredients and serve the drink on rocks with sliced lemon and lime.

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Cocktails with flowers

KISS OF ROSE cooking time: 5 minutes

INGREDIENTS 50ML VERMOUTH | 1 TABLESPOON ROSE WATER | 1 TABLESPOON LEMON JUICE Mix the ingredients and serve the drink in cooled glass.

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VOLUME 3

VIOLET MIDNIGHT cooking time: 5 minutes

INGREDIENTS 50ML GIN | 10ML VIOLA SYRUP | 1 TEASPOON LIME JUICE Mix the ingredients and serve the drink in cooled glass.

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FIND US ON WEB

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Cheesecake

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DOESN'T MEAN YOU HAVE TO GO WITHOUT CHEESECAKE.”

”BECAUSE BECAUSE YOU DON'T LIVE NEAR A BAKERY

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VOLUME 3

HEDY LAMARR

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VOLUME 3

CHEESECAKE ICE CREAM cooking time: 80 minutes

INGREDIENTS 200ML MILK | 300ML HEAVY CREAM | 4 EGG YOLKS | 200G CREAM CHEESE | 8 TABLESPOON SUGAR | ZEST OF 1 LEMON Heat up milk and cream in a sauce pan. Add egg yolks and cream cheese and stir continuously until cream somewhat thickens. (about 15 min) Don't let it boil! Add sugar, lemon zest and let it cool in the refrigerator for few hours, but better the whole night. The next day process the custard in an ice cream machine. Serve it with cookie crumbs and fresh fruit.

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credits

photographer and editor in chief VERONIKA STUDER art DIRECTOR DAVID LENCSES-toth paleo recipe writer alexandra kenessey APP ICON DESIGNED BY www.neverager.com lead developer kornel kaizer illustrations flora pertics special thanks to agnes brunner find us on www.thespoonmagazine.com fonts frontage by Juri Zaech chronicle by Hoefler & Frere-Jones verb by Ryan Martinson worthe numerals by house industries

the spoon vol. 2



The Spoon | Volume 3