fall/winter Nº5
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7 forward 10 breakfast salmon rillettes 14 buckwheat cakes with pear and apple
18 22 32 36 44
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macaroons with vanilla squash, celery, pear & coconut milk autumn soup teryaki salmon grain mushroom tart with ricotta and Roquefort cheese the divine in art
cashew salad with poached egg and dijon vinegrette dressing meatballs in coconut milk and blue cheese sauce osso bucco with rice and grapes
winter
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pecan brownies champagne festive cake hallowed self-will roasted seafood cook in poesia s.w. basics
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FACEBOOK Social media updates at www.facebook.com/whatlibertyate SUBMISSIONS Send all submissions* to submissions@whatlibertyate.com CONTACT Email us at info@whatlibertyate.com WWW.WHATLIBERTYATE.COM/MAGAZINE
* We welcome food photography, graphic design and fine art submissions, fiction, nonfiction, and poetry submissions, as well as proposals for feature articles. Please familiarize yourself with recent issues of the magazine before you submit.
Š Copyright 2013 What Liberty Ate Magazine All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording and/or otherwise without the prior written permission of the editor. This publication can be shared online via its active link and can be embedded on websites and/or blogs which have non-commercial means, as stated and protected by the copyright law. All photography presented in this issue has been used with the consent of their authors and can not be used without prior author's permission. To use any photography presented in this issue, please enquire at contact@whatlibertyate.com. Magazine's contributors are responsible for the content of their articles. First publishing of 5th issue - October 2013. Publication published simultaneous in English and Romanian. Printed in the United States of America Publication designed by Gabriela Iancu Cover photograph and styling by Gabriela Iancu Pattern design by Gabriela Iancu
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GABRIELA IANCU Editor in Chief and Creative Director contact@whatlibertyate.com
ANA MARIA CIOLACU Photographer www.justlovecookin.com IRINA VOCHITÃ Contributing Writer www.sportychoco.ro MEDEEA IANCU Contributing Writer www.medeeaiancu.com
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Everything about that dream smelled free, daring, risky and too good to become true. But everything was in itself equally peaceful as struggling. I was constantly hearing this inner voice pushing me to take the leap.
—☜—☞— I needed to make my story true. My dream grew up so much that I had to let it out. That was the time when I become a photography graduate student at Savannah College of Art and Design—Atlanta, after being awarded with their fellowship. To arrive here, I embraced vulnerability and self-acceptance to be able to create things that will move people. Today, at our fifth issue of a magazine that got born as a response to the need of having more meaningful things in life, we made connection between people. What Liberty Ate magazine brought purpose, meaning and authenticity to what matter to me and you: good food, inspirational stories and deeply-felt beautiful imagery. This unconventional-casual-pretentious and moral magazine I created has become a lesson learned along the way: exceptionally personal experiences have been as good as successful as failed, full of purpose and their potential has helped us go beyond our weakness. In order for connection to happen, we have to allow ourselves to be seen—really seen. ~ Brené Brown
FORWARD the journey What Liberty Ate – 7
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GENTLE. IMAGINATIVE
fall
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BREAKFAST SALMON
s e t t e l l i R
RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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the perfect breakfast—rich and creamy
* 140 g piece skinless salmon fillet 20 g butter, at room temperature 1 teaspoon Greek yogurt 1 teaspoon lime juice 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1 teaspoon chopped fresh basil white pepper bread, toasted, to serve watercress sprigs, to serve
1. Place the salmon in a frying pan and cover with cold water. Bring to a simmer over medium heat. Simmer for 2 minutes. Turn the salmon and set aside in the poaching liquid to cool. Use a slotted spoon to transfer to a plate. Flake into small pieces. 2. Process butter in a food processor until smooth. Add the flaked salmon, smoked salmon and yogurt. Process until coarsely chopped. Add chives and dill. Process to combine. Season with salt and white pepper. Transfer to a 200 ml jar. Spread on bread. Top with watercress.
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BUCKWHEAT CAKES WITH PEAR & APPLE RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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BUCKWHEAT CAKES WITH PEAR & APPLE
INGREDIENTS
(makes 6 mini loafs) 90 g buckwheat flour 50 g all-purpose flour 50 g almond flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon cinnamon
150 ml olive oil 100 brown sugar 50 g agave syrup vanilla extract 3 eggs 200 g pear purée 50 g apple purée physalis, pomegranate, cashew, Greek yogurt for decoration
DIRECTIONS 1. Preheat the oven to 180°C. In a medium bowl whisk together the wet ingredients: pear and apple purée, eggs, sugar, olive oil, and vanilla extract. 2. In a large bowl, whisk together the dry ingredients: flours, salt, baking soda and cinnamon. 3. Combine the ingredients and mix until incorporated. Pour the batter into a greased loaf pan. Bake for 30-45 minutes or until golden brown on top. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Serve it decorate it with Greek yogurt, pomegranate seeds, physalis, cashew and drizzle with agave syrup.
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MINIMALIST AND HEALTHY Raw vegan desserts can be as good as any other traditional dessert. Even more, you spend less time cooking it and the result is extremely delightful.
MACAROONS WITH VANILLA
FOR THE SHELLS
FOR THE CREAM
1 cup almond flour 1 cup raw coconut flour 1/2 cup raw agave powder 3 teaspoons agave nectar 2 teaspoons water 1/2 teaspoon vanilla beans
1 cup raw cashew hydrated 2-4 hours 1 1/8 cup coconut milk 1/2 cup agave syrup 1 teaspoon lemon juice 2 teaspoon vanilla beans 1/2 teaspoon sea salt 1/2 cup organic raw coconut oil
RECIPE BY IRINA VOCHITA PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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1. Start by preparing the biscuit shell. For better results, ground at home your coconut flakes and skinless almond for a fine and fresh flour. Then mix all ingredients in a blender until you have homogenous consistency similar to a dough. Roll out the dough and cut biscuits in round shapes, then dehydrate them if you look for a crunchier texture.
WITH VANILLA 2. To prepare the cream, mix in a blender all ingredients, except the coconut oil. Blend until you have a creamy consistency. Pour in the coconut oil and mix until homogenous. Refrigerate the cream for 30 minute, but no longer, it could harden too much. Pair the biscuits and spoon the cream in the middle.
NOTE:
If you want to bring some color to these macaroons you can use cocoa powder, goji powder or any other dry fruits powders. The cream can be also enhanced with pistachios, dry fruits or fresh fruits purĂŠe. Keep an eye on te consistency not to be to watery. A combination I recommend is the mixture of raspberries with coconut milk and vanilla.
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squash, celery PEAR, COCONUT &
autumn so
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MILK
oup
RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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squash, celery PEAR, COCONUT MILK &
autumn soup
serves 2 1 1/2 tablespoon olive oil 1 small onion, finely chopped 1 medium celery root, peeled and diced 2 cloves garlic, minced 1 medium squash, peeled and diced 1 medium Williams pear, peeled, cored and diced 1 small carrot, peeled and diced 1 cup (250 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk sea salt and freshly ground black pepper, to taste black radish chips, hazelnuts and bacon, to serve
DIRECTIONS
1. Preheat the olive oil in a saucepan and saute the onion and garlic for 2 minutes or until golden. Add squash, pear, carrot and season. Cook for 1 minute, then add the chicken stock and coconut milk. Bring to a boil, reduce heat, partially cover, and simmer 15-20 minutes or until all vegetables are tender. 2. Puree soup with a handheld blender and season with salt. Serve while warm topped black radish chips, crisp bacon, hazelnuts and basil.
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Weekends are adventures always within us. They are the time when we forget about social bonds and abandon our senses to a less bitter time. We feel free, more lovable, we forget pain, we wander, we seek for comfort. The first time I saw him, I felt the adventure and we reposed, in a calm week-end, our heads on other's shoulder. We've never been apart for years and suddenly in one day our minds started to think if we can live one without the other. When he left I sat in silence and watched the days and nights passing by and banish the loneliness with work. When he was away I couldn't think of anything than at the day when he'll be back home. I knew I will cook him the greatest meals to bring comfort and love back to his heart. And we could rest thoughtless in one week-end, when we could eat warm, creamy soup and watch the rain knocking our windows. We could enjoy our home and each other's presence. Then, I found myself in the kitchen preparing this creamy and warm soup I wanted him to taste, just to anticipate his return once. When he will be back it will be a wonderful week-end, when we will feel blessed to be together and enjoy the rain, the warmth, the meals and happiness.
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TERYAKI
SALMON
RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU 32 – What Liberty Ate
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TERYAKI
SALMON
200 g salmon fillets 1 tablespoon pecan butter 2 tablespoons soy sauce 2 tablespoons chilli sauce sea salt, pepper
1. Place the pecan butter, soy sauce and chilli sauce in a medium bowl. Stir to combine. Add the salmon and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. 2. Preheat a nonstick skillet on medium heat. Drain salmon, reserving the marinade. Cook the salmon in one tablespoon olive oil, brushing the salmon occasionally with the reserved marinade, for 5 minutes or until the salmon is golden and just cooked through. 3. Serve the salmon with vegetables and top with watercress. What Liberty Ate – 35
RECIPE, PHOTOGRAPHY &
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TART
& STYLING BY GABRIELA IANCU
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TART
BASE
1 small egg 90 g butter 90 g spelt flour 90 g buckwheat flour 3 tablespoons cold water
FILLING
n t hei r i e v a h e l p nce peo The conf ide e o f t he r u s a e m a t beliefs i s no ence bu t o f t he e v id he mind q uality o f t t a h t y r t he st o f o e c n e r e h o t r uct. c s n o c o t d e has manag
1. Using a food processor pulse the sifted flours with the butter until the consistency resembles coarse meal. Add the egg and pulse few times. Add the water and pulse just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds. 2. Wrap the dough in a plastic sheet and chill in the fridge for at least one hour. 3. Preheat the oven to 180°C. Roll the dough in a circle with the diameter of 25 cm (for a pan ~22cm). Place it in the pan and set it aside in fridge to chill.
200 g mushrooms 100 g bacon 1/2 white onion 100 ml ricotta 100 coconut milk 30 g Roquefort chilli powder salt and pepper 1 small egg
4. Render the bacon cut in lardons and let it get crisp. Add the onion finely chopped and mushrooms and sautĂŠ for 3-4 minutes. Season with salt, pepper and chilli. Set aside. 5. In a bowl mix the egg with ricotta and coconut milk. Spread the filling evenly over the bottom of the crust. Pour the egg mixture into the prepared crust, sprinkle Roquefort cheese cut in cubes. Bake until the crustard is golden, puffed, and set yet still slightly wiggly in the center, 35-40 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with salad.
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RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU What Liberty Ate – 41
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TEXT & ARTWORK BY LORETA NICOLCEA
I
n iconography we find the perspective turned upside-down: the point of perspective is not behind the painting, but in front of it. The divine wisdom icon is similar to the morning' sun, highlighting each thing with a bright vermilion. In the current language these expressions are being used frequently: the saint will, the saint law, the saint man. Through its semantic evolution, the word sacred/saint came apart from its root and achieved a moral sense completely different from its initial ontological sense. The sacred is fighting the things of this world. The biblical figure that is expressing the best the sacred space is the image of Jacob's ladder. When true culture is getting born from religion, then it can retrieve its liturgical origins. Through its essence, culture is looking for the unique need that will lead it beyond its limits. Culture interposition in this world is sign of what it will come. If each man is made after God's image being his alive icon, then culture as part of man, is an alive icon. Contemplating the icon you say: the grace and power that are in me are equal with this image. The icon is translating an energetic presence which is not settled or closed, but is radiating around its center. This liturgical theology is clearly separating the icon from any other religious painting.
The divine art is an expression system, a special language whose elements speak about sense, content, sacred messages and the after-life. Through its empiric imperfection, the icon becomes faultless remanding to the man kind that it is the face of the God, angel in time, and celestial persona through his calling.
The icon brings forth not emotion, but mystical sense. The artist is getting lost behind the tradition that speaks; the icons are almost never signed. The icon, as piece of art is the place of a theophany; any viewer that is looking for a show is not belonging here, the man awe-stricken by a crucial inspiration is crossing in an act of pray and honor. Is clear that the mystery of deliverance is much more than a simple return of the Adamic image. The ransomable image of Christ is showing as an saint monk, being always named the most alike, subjective semblance with the objective image of God. Near by the icons there is never a source of light, because the light is exactly their topic. In technical terms, the golden background of an icon is called light. The icon itself is an martyr and is caring the trace of a baptism with blood and fire. The icon is not a simple illustration. An icon can never get below a certain artistic level, it is eulogy, chant, poetry in colors. The iconographer must have the sense of color, the hear of musical consonance of lines and shapes, and a perfect continence of means that allow the telling of sky. With all this, the icon is not beautiful, but the truth that is getting back from it, and is dressing in its shape.
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Back in 843, the Constantinople Synod has got to rights the honoring of the icon. The homeland of the icon has been always the east. Untimely, iconography becomes an organic part and a true visual theology. Its evolution expanded in three steps: - the Justinian age (VI century) is aspiring to monumental plenitude of the icon and is suggesting the sublime through colossal. - the first Byzantine Renaissance from the Macedonian and Komnenos dynasty (X-XII century) is adapting the intensity of the icon to the human scale, being labelled by measurable and strict. - the second Renaissance from the time of Palaiologos (XIV century) is in fact the true golden age of the icon. At the beginning of the XIII century, Giotto, Duccio, Cimabue bring in the perspective, the deepness, the chiaroscuro style; the art is less inclined to directly intercept the transcendent. After the second half of XVI century, the great artists Bernini, Le Brun, Tiepolo are practicing on the Christian topics, but without the religious feeling. Today, the so-called divine art that can be found in churches is fundamentally bared of the sacred dimension. At the end of XVIII century, the icon looses the organic link between content and form, but remains complex and guards from tendencies. The breach from the Renaissance's past and the birth of the modern art (1874 impressionism, cubism, surrealism, abstract art), the universal equalization —beats the Unique, the Idea, the Sacred and gets replaced by the magic of the self movement. In Christians houses the icon is placed up high in the most dominant corner of the room, guiding the sight to the God and the only needed thing; the icon is hallowing the places and times, from a home it makes a church. A traveller entering a house is crossing in front of the icon, is receiving thus God's look and then is greeting the host. First we bring praise to God and then to the man. The icon is centering the entire house on the after-world's ray. In Oltenia—historical province in South of Romania—, a small number of icons on glass has been painted, however numerous bakestone icons on wood have been sculpted. The bakestone icons are getting their name from the placement in the room where the food was prepared. In glass painting, the anonymous painter was
instinctual using the earth's colors and the surrounding nature. It was used tetrachromacy, by dominating the complementary red and green and non-colors, white and black. This technique is keeping a certain chromatic, clean shades were being used and more shades of colors to have freshness and beauty. In certain conditions is allowed to surpass the contour line. The divine is considered a model of perfection of the ideal artistic creation. By observing certain aspects of the spaciotemporality of divinity in the artistic creation, the role of divine inspiration in the creative process, same as the fact that sacred, as supreme mark is an obligatory condition of the perfect piece of art—is being investigated the possibility of visually depicting the divine category and the necessity of differentiating between the divine art and the religious art. In conclusion, contrary to the phenomena of secularization of the society, we can notice a focus on the rediscovery of the religious problematic in the artistic creations; same as the cultural-artistic acts of reappropriation towards the religious spaces' area. Beyond the definitions of the divine art and the religious art, the understanding of the actual state of the artistic phenomena is imposing the apposition of certain dedicated models concerning the visual representation of the divine.
Loreta Nicolcea was born in Târgu-Jiu, Romania, in 1958. At 10 years old she discovered her passion for arts and colors. She studied fine arts and psychology, and later on she started her career as professor of Painting and Graphics at reputable School of Arts of Târgu-Jiu. She guided through the years, numerous talented hands of students in the beautiful world of what painting, drawing and graphics mean: light, shadows, colors, shades, turpentine smell, and charcoal powder. Professor Nicolcea, beyond her time as professor, is constantly painting with oil or watercolors, drawing or using mixed technics to express her artistic vision. Her disposition towards the old Romanian style of painting icons on glass, is coming from her inner passion and Christian believes. While painting icons on glass she is using the style of Nicula or Fãgãraş realm.
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There is n
Intuitive think
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BITTERSWEET.
winter EMOTION
no sharp line between intuition and perception...Perception is predictive...
If you want to understand intuition, it is very useful to understand perception, because so many of the rules that apply to perception apply as well to intuitive thinking.
king is quite different from perception. Intuitive thinking has language. Intuitive thinking has a lot of word knowledge organized in different ways more than mere perception. to intuitive thinking. But some very basic characteristics [of ] perception are extended almost directly - KAHNEMAN
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CASHEW SALAD
poached egg, Chia Seeds & WITH
Dijon Vinaigrette Dressing
RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU 52 – What Liberty Ate
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CASHEW SALAD
poached egg, Chia Seeds & WITH
Dijon Vinaigrette Dressing
” INGREDIENTS
(makes 2 servings) two large handfuls of your favorite salad 2 tablespoons chopped toasted cashew 2 teaspoons chia seeds juice from 1/2 lemon 2 free-range eggs poached small handful fresh dill parmigiano to serve sea salt and freshly ground black pepper For the dressing: 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon white vinegar
DIRECTIONS 1. Start by poaching the eggs, one at the time, in salty boiling water. Meantime, make the dressing; combine all ingredients in a small bowl and whisk together. 2. In a medium bowl, tear the salad into pieces. Add the cashews and toss everything together along with the dressing. Season with salt and freshly ground black pepper. Divide salad among the plates and sprinkle fresh chopped dill and chia seeds. Top with poached egg and parmigiano. What Liberty Ate – 55
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MEATBALLS
IN&COCONUT MILK
RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU What Liberty Ate – 57
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MEATBALLS
IN&COCONUT MILK INGREDIENTS FOR MEATBALLS 500 g beef ground meat 1/2 teaspoon ginger 1/2 teaspoon thyme 1/2 teaspoon paprika 1/2 teaspoon pepper 2 teaspoons salt 50 g summer squash 1/2 celery stick 2 handfuls of basil leaves 1/2 white onion 1 tablespoon coconut oil 1/2 Worcestershire sauce bread crumbs
INGREDIENTS FOR SAUCE 15 g blue cheese 100ml coconut milk 1/4 teaspoon chilli powder 100 ml pouring cream
DIRECTIONS
1. In a food processor combine squash with celery, basil, onion, coconut oil, paprika, pepper, salt, ginger and Worcestershire sauce. Pulse a few times. 2. In large bowl combine meat with the mixture previously made and bread crumbs. Season with salt and pepper. Form small meatballs and deep fry. 3. In a saucepan bring to a boil the coconut milk, blue cheese and pouring cream until you reach a creamy consistency. Season with salt and chilli. Serve this sauce warm with meatballs, finely sliced onion and basil leaves. What Liberty Ate – 59
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osso bucco with rice and grapes —☜—☞— Ingredients
1 tablespoon olive oil 1/2 tablespoon coconut oil 5 (about 800 g) veal osso bucco 1 red onion, finely chopped 2 celery sticks, finely chopped 2 carrots, peeled, finely chopped 3 garlic cloves, crushed 250 ml dry white wine 200 g tomato soup 250 ml chicken stock rice, parsely, lemond ring and grapes to serve
§ Directions
1. Preheat oven to 150°C. Heat the olive oil in a large pan over high heat. Add the veal in batches and cook for 2-3 minutes each side or until brown. Transfer to a plate. 2. Next, add the onion finely chopped, carrot, celery and garlic finely sliced, to the pan and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan, deglaze with wine, tomato soup and chicken stock. Bring to a simmer. Remove from heat. 3. Bake the veal in preheated oven, covered, turning occasionally, for 2 hours or until veal is almost falling off the bone. 4. To serve, combine the rice, parsley, lemon rind and grapes in a small bowl. Spoon rice among serving plates. Top with osso bucco. RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU
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INGREDIENTS
(makes 16 pieces): 3 eggs 250 g butter 350 g black chocolate 200 g ground pecan 250 g caster sugar 85 g all-purpose flour 1 teaspoon active yeast
DIRECTIONS
1. Preheat the oven to 160°C. Grease with butter or oil a cake pan. 2. Melt on bain-marie the chocolate with butter. Set aside. 3. Beat the eggs with sugar until plate and creamy. 4. Mix the chocolate with the eggs and combine well. Then add the pecans and flour until incorporated. 5. Pour mixture in the pan and bake for 25-30 minutes. Let it cool before cutting it and serve with coffee, champagne or rosé wine.
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RECIPE, PHOTOGRAPHY & STYLING BY GABRIELA IANCU 64 – What Liberty Ate
INGREDIENTS for CAKE ( for a cake pan with 22 cm diameter) 70 g (3/4 cup) white flour 30 g (1/4 cup) spelt flour 30 g (1/4 cup) cornflour 3 eggs, at room temperature 130 g (3/4 cup) caster sugar melted butter, to grease
INGREDIENTS for FROSTING 300 g (1 1/2 cup) Greek yogurt 2 tablespoons agave syrup 2 tablespoons champagne cocoa nibs to serve
DIRECTIONS
1. Preheat oven to 180°C. Brush a 22 cm cake pan with melted butter to grease. 2. Sift the combined flours into a bowl. Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture. Fold until just combined. Repeat with remaining flour mixture. 3. Pour the mixture in the pan and bake for 25-30 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pan for 5 minutes to cool slightly before turning onto wire racks to cool completely. 4. To make the champange cream, beat the yogurt with agave syrup and champagne until thick and creamy. 5. Cut the cake in half to make 2 layers. Spread the cream in between the layers and top the bottom layer with the fruits of your choice (grapes, raspberries, strawberries). Repeat with the top layer. Sprinkle cocoa nibs and serve chilled.
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e m y o s m f g o n i n o v i a t i d H n . o e c c t n e n i e r e d p n e x c e o s e n n p a a o r t t m s u a a h h g l e n a f i n l o i g t n a i n m r a e o f s m n e a h r . t t e t s c i a fi h i k r o c o l a at t s o t d n d e a t r h t a t u s r t I , – h t e i c a f n e , i n r o e i p ex tat p m e t s a h c u s , y t i l ritua
H
The hopes and wonders of ordinary people into finding a transcendent condition of some form of sacred inner or ethereal dimension—thus spiritual—made me look at this transformational human experience. Having my own spiritual beliefs – in form of religion and internal experience—I started to look at the meaning life has to people, through certain constructed notions of reaching spirituality, such as temptation, faith, truth and sacrifice. TEXT, PHOTOGRAPHY & STYLING BY GABRIELA IANCU MODELS HAISHI CHENG, MY NGUYEN, VERONICA PARRA 66 – What Liberty Ate
yo ople,
of e c n e i r e p x e l a n o i t a v r e s b o li b n a a r s e i n l l l i u v W n f a l e m S u d h e f o n o u i t t i r p i Hallow e p c s n o t, c o n d n r o a s s s u e o consciousn good or bad. Religi in which people f o y e t n n r o r u f o j n l i a a e n d i ity i g y n r i o b t m ra o u l c p c x u e s n m a c ro i l f o n b o i m ality is t y a s v c l i a t s s e h c m r o a d e s e embark to erience. T hrough th s, I seek to define t i p a x r e t r d o e r p n e e d n l n u a v dark e f e l li p l o l e i p t s e k n i a e s m u t a I h s t t t i s c a e e r j c t b r n o o a t p s h c a um c E r i . c y t f i o l a e r tu i r i p o s t o y t the natu e n r m e u th jo t e c h e t n f o n o r c e d n i m e r able and a s ei c n e t s i x e n a m u . y h o f r o t s e d d n a m e e d e create, r What Liberty Ate – 67
This frightening innocence of
e an eternal love temptation seemstolik autumn's life and death.
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All of life comes and goes. But there is faith, as there is comfort in winter.
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Every once in a while, imagine truth in the known and unknow of first day of spring.
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RECIPE BY NIGELLA LAWSON PHOTOGRAPHY & STYLING BY ANA MARIA CIOLACU www.justlovecookin.com
INGREDIENTS
(makes 4 servings) 3 large potatoes 8 cloves garlic, unpeeled 2-3 medium red onions 1 lemon, unwaxed 4 tablespoons of olive oil 350 g small clams in their shells 6-8 baby squid or baby octopus 16 jumbo shrimp with heads-on 3 tablespoons white wine salt and freshly ground black pepper 2-3 tablespoons chopped parsley
DIRECTIONS
1. Preheat the oven to 220°C (425°F).Wash and cut the potatoes, without peeling, and cut them into thick slices and each slice into quarters. Put them into a large roasting pan with the unpeeled garlic cloves. Cut onions into quarters, then lemon, and add it into the pan. Quarter the onions and the lemon, and add them to the pan with the potatoes and garlic. Drizzle with 2 tablespoons of oil and roast for 1 hour. 2. Meanwhile, soak the clams in a bowl of water. If any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings. 3. After an hour, remove the pan from the oven and add the seafood. Drizzle 2 tablespoons of olive oil and the wine, season with salt and pepper to taste, and place the pan back in the oven for another 15 minutes. Discard any clams that have not opened. Sprinkle a good handful of chopped parsley. 86 – What Liberty Ate
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www.facebook.com/cakesnbuttons woman and chef Lavinia-Daniela Tãnase is the business shop in Hague, behind Cakes ‘n Buttons—a delicious pastry and an artistic Netherlands—where she promotes healthy food n-born, Lavinia view of how a dessert can be depicted. Romania working in televiat only 34 years old, has changed her life from e way of living, sion to discovering cooking as a new expressiv along side her family in Hague. of the things that Lavinia speaks about herself with passion ing books related to surrender her. She is ambitious and loves read sensitive foodaholfood. She is adventurous in the kitchen and a htful creations. ic, not being afraid to add femininity to her delig
Her affinities to color and poetry can be easily seen in her cake decorations and photographic compositions. As a Larousse Gastronomique passionate and a chef, Lavinia knows in detail her craft and is always in the search of the taste, smell and color. This year, Lavinia is debuting in a more concise way in writing her thoughts about food, poetry and experimental food photography. The canvas of this new expressive state will be her blog—Cook in Poesia—where we can find another Lavinia, fierce and ready to create.
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CH O C O L AT E C A K E WITH RASPBERRIES RECIPE & PHOTOGRAPH BY LAVINIA-DANIELA TÃNASE
INGREDIENTS FOR THE CAKE 4 eggs 90 ml milk 120 g good quality black chocolate, 70% cocoa 175 g butter at room temperature 150 g brown sugar 250 g almond flour zest and juice of a lemon 1 teaspoon baking powder 1 pinch of salt
INGREDIENTS FOR THE SYRUP FOR LAYERS 180 ml milk 70 g brown sugar 30 g pouring cream half of a vanilla bean 3 brandy tablespoons
DIRECTIONS 1. Preheat the oven to 180°C. Grease and flour a cake pan (20 cm diameter). 2. Add the chopped chocolate to the warm milk. Mix until the chocolate is melted. Let it cool. 3. Mix the softened butter with the sugar until everything is creamy. Add the eggs one by one, and mix well until incorporated. 4. Mix the almond flour with the baking powder and add it to the composition. Divide the mixture in two. Set it aside in two bowls. 4. Add the melted chocolate in first bowl, and lemon zest and juice in the other bowl. 5. Pour the two mixtures, alternately, starting from the center of the pan. Bake for 25-30 minutes or until it passed the toothpick test. Let it cool.
DIRECTIONS 1. Warm the pouring cream, then add the brown sugar, vanilla and the other liquid ingredients. Bring to the boil, then turn down the heat and simmer for 2 minutes.
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INGREDIENTS FOR THE RASPBERRY CREAM 140 g mascarpone 140 g raspberries 100 g crème fraîche 65 g brown sugar 45 ml milk 2 yolks 1 vanilla bean 12 g gelatin sheets 120 g chopped good quality chocolate
INGREDIENTS FOR CHOCOLATE SYRUP 50 g roasted walnuts 25 g brown sugar 50 g butter 30 g pouring cream 30 g good quality chocolate 5-6 raspberries in pieces
DIRECTIONS 1. Hydrate the gelatin sheets in cold water for 10 minutes. 2. Caramelize the sugar at low heat to prevent burning or overcooking. Remove from heat and add the milk. 3. Add to the caramelized mixture the vanilla seeds and yolks. 4. Return to heat and stir until starts to get thicker. Set aside and let it cool. 5. Blend the raspberries and mix them with mascarpone and crème fraîche. Add in the caramelized sugar, chopped chocolate and the gelatin melted in a bain-marie.
DIRECTIONS 1. Place cream, butter and sugar in a mediumsized saucepan. Bring to the boil, then turn off the heat and add the chopped chocolate. Let it cool and then add the raspberries.
CAKE ASSEMBLY 1. Using a serrated knife, trim the cake to make 3 layers. 2. Place bottom layer in a cake form lined with cling film and moisten it with the syrup. Top with half of the cream and set the cake in the fridge for 10-15 minutes. 3. Place the second cake layer, moisten it, spread the rest of the cream and top with the chocolate syrup. Set aside in the fridge for 10-15 minutes and then top with final cake layer. Refrigerate the cake over night and decorate it the next day.
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Adina
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Q&A INSPIRATION
Romanian-born, Adina Grigore is living her dream in Brooklyn, U.S., developing from passion a business producing all-natural skin care products with 5 or less ingredients. Adina started S.W. Basics with her husband, Adam, being ready to produce from scratch beauty care products using only whole, high-potency ingredients. S.W. Basics become shortly the favorite of Goop, Vogue, The Oprah Magazine, W Magazine, Martha Stewart Living, New York Magazine.
S.W.
Basics INTERVIEW BY GABRIELA IANCU PHOTOGRAPHY COURTESY of S.W. Basics
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Can you tell us how you got involved in the beauty care artistry and how S.W. Basics was born? It was definitely an evolution from other things. I was working as a holistic nutritionist and personal trainer, and I have very sensitive skin. I started making products for myself and decided to launch workshops to teach people how to make their own totally natural, very simple products. The response to the workshops was tremendous, and I realized people really needed products they could trust, because we can't always make our own. So I created the entire skin care line!
incredibly soothing and healing, but we skip the extra botanicals and long list of ingredients and opt for just five or less ingredients that get the job done.
In manufacturing of your products you are using organic local or abroad ingredients. Can you tell us more about some of the exotic and unique ingredients you use in your products and how are these ingredients inspiring you to create a perfect formula for your products? Some of my favorites: an organic rosewater that we source from Bulgaria, distilled fresh from the roses grown there. Virtually all rosewater sold in stores is synthetic, because they just add rose oil Today, the market of the beauty care products is taken to water. We also source an incredible witch hazel more and more by natural small batch brands. What you from a farm in Missouri, where they do not add any think sets S.W. Basics apart from other lines? preservatives or dilute it down with alcohol, which First off, there are many, many, many brands is also very common when you buy it from the store. labelling themselves as natural and small batch when Another favorite is Steve Cook's sea salt, which he in reality they are only partly natural, "infused" with harvests off the coast of Maine. Sea salt is his whole natural ingredients, or "derived" from natural ingre- life, and he's incredibly passionate. We visited and dients (this is a much bigger problem in the U.S., shot a video of him that is on our site that is so inspibut not by much). To me, there is not much differ- rational. Our shea butter comes from a women's colence between these products and their mainstream lective in Ghana called Global Mamas. All of these alternatives. If you have ten natural ingredients in farmers and harvesters push me to do what I'm doing your product and then six added preservatives, it is because I realize there is no reason to compromise. not natural. Secondly, for the brands that are being There are truly high quality ingredients out there, authentic, they are truly wonderful and luxurious. and once you find them it's completely silly to use Our products are meant to be more simple, we like to anything else. think of them as a break for your skin. They're still 96 – What Liberty Ate
What led you to organize the Holistic Health Call? Working with people on wellness is my first passion. People email us every single day asking for advice on what to do with their skin. I think everything is tied together. You can't just buy a product and expect it to fix everything. That's like taking a pill for a symptom. (People love to do both of those things.) We're here to help them solve their problems—find their sensitivities, figure out how food is affecting them, whether they need to ditch some of their products, including ours...And sometimes people need more in depth help. That's what the calls are for. I do a full hour where we get really deep into all of the issues and habits. And then I create a plan to put the caller on the right track.
by and dependent on the products you're using. Not trusting water enough, you can totally wash all of your skin with water! Using harsh soap, especially on your face. And lastly, not taking your makeup off! Oh, wait! Let me add a bonus that thinking food has nothing to do with the wellbeing of your skin is very, very wrong.
Can you share with us your skin routine and tell us how this has evolved over the years? Oh, most definitely. I used to have insanely problematic skin, so I would use medicated shampoo for my scalp, steroid cream on my legs every day for a debilitating rash that covered me from my ankles to my hips, hard-core moisturizers for dry patches, and multiple face washes and topical treatments for What are—from your experience—the biggest common acne and blemishes. Now I use a natural shampoo and alternate it out with clay to clear out build up, I wash mistakes women make when it comes to skin care? Basically everything we're told to do! The my face and body with water every day, and use our biggest mistake is using too many products on your products maybe once a week because they feel nice, skin each day. Another is over moisturizing or over or when I'm having a flare up. The thing I put on my washing—you have to let your skin take care of itself, skin more than anything else, is olive oil. or it will become a terrible combination of aggravated
For shopping the natural skin care products of S.W. Basics visit: www.swbasicsofbk.com
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hat Liberty Ate magazine is a biannual independent publication. It caters to the curious, educated reader, interested in honest and creative food made at home, personal stories, essays, photographic projects, interviews, focusing on pastoral, simple, yet elegant living. What Liberty Ate is made to inspire to introspection, to a re-evaluation of values, and brings with each issue fresh views, retaining the idea of creation, of original simplicity and independence. What Liberty Ate believes in the transformational power of the good example, in the right relation between good values, creativity and conceptualism.
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