Luscious Winter'13

2013.2014/ Dec.Jan.Feb.

Photphraphy by Marta Majewska

WINTER

l a i c e sp & xmas brunch

2013/ 2014 Dec. Jan. Feb.

Photphraphy by Marta Majewska

WINTER

Luscious Quarterly Magazine

Published by www.princessmisia.com

Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.ewelinabocian.com 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 2013/ 2014 2013.2014 / Dec.Jan.Feb. Luscious - food magazine with a taste for simplicity.

sixth issue

Winter in luscious

sixth issue

Editors’s Letter

Smell of roasted chestnuts and cinnamon, a cup of hot chocolate warming up my hands after a long cold walk in the forest, those little moments make my winters special. It’s the time I finally slow down and spend a lot of time in the kitchen, cooking and enjoying time with my family. While trying to recreate my dad’s Christmas recipes, I think of the days when we made Christmas tree ornaments from walnut shells and colored paper chains. Life was so simple then.

I hope you get to spend this Christmas with the ones you love most and take time out from the rush of everyday life.

I wish you all wonderful Christmas holidays,

sixth issue

This Winter in luscious

8 Beet & Chestnut Soup

14 Parsnip & Pumpkin Soup

18 Roasted Garlic Brussels Sprouts

22 Apple Quinoa Porridge

36 Quinoa

26 Grilled Pumpkin Lunch Rolls

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special xmas brunch

31 Brussels Sprouts & Goji Bruschettas

36 Toasts with Goat Cheese

38 Granola & Apple Yogurt Jars

42 Peer Muffins

44 Cinnamon Ghee Chestnuts

50 Pear crumbles

52 Hot Cinnamon Chocolate

58 GUEST ON LUSCIOUS: In The Kitchen With: Nicole

68 DOWN UNDER

winter season

Beet & Chestnut Soup

Beet & Chestnut Soup

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Ingredients

Method

4 small or 2 large beets 200g roasted or cooked chestnuts 1l vegetable stock Salt & Pepper

Peel the beets with a vegetable peeler under running water. Cut each beet in half and then cut the two halves in half. Put the beets in a large saucepan and add vegetable stock. Bring to boil and simmer the soup, covered, for 50 minutes.

Add chestnuts and cook for another 5 minutes. Transfer the soup into a food processor and blitz until it’s smooth. Season with salt & pepper.

Beet & Chestnut Soup

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winter season

Parsnip & Pumpkin Soup

Parsnip & Pumpkin Soup

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Parsnip & Pumpkin Soup

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Ingredients 1kg pumpkin, peeled, deseeded and chopped into chunks 3 parsnips, peeled and cut into 2cm slices 1.5l vegetable stock 2 shallots, finely chopped 4 tsp olive oil Salt & pepper

Method For the pumpkin soup, heat olive oil in a large saucepan over medium heat. Add one chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Add pumpkin and 750ml vegetable stock.

Bring to boil and cook for about 20 minutes till vegetables are tender. Transfer the soup into a food processor and blitz until it’s smooth. Add some water if the soup is too thick.

For the parsnip soup, heat olive oil in a large saucepan over medium heat. Add one chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Add parsnips and 750ml vegetable stock. Bring to boil and cook for about 20 minutes till vegetables are tender. Transfer the soup into a food processor and blitz until it’s smooth. Add some water if the soup is too thick.

In a soup cup, gently pour the two hot soups simultaneously. Season with salt & pepper.

Parsnip & Pumpkin Soup

Ingredients 750g Brussels sprouts, cut in half 4 garlic cloves, peeled and chopped 4 tbsp olive oil 1 tsp cumin seeds Sea salt

Method Preheat the oven to 200°C degrees. Heat olive oil in a small pan, add garlic and cook for 3 minutes. Add cumin seeds and cook another minute.

Line the baking tray with parchment paper. Cut the sprouts in half and put them on the tray.

Pour the garlic olive oil on the sprouts and toss. Bake for 25-30 minutes. Serve hot.

Roasted Garlic Brussels Sprouts

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winter season

Roasted Garlic Brussels Sprouts

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winter season

Apple Quinoa Porridge

Apple Quinoa Porridge

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Apple Quinoa Porridge

Ingredients 70g oats 70g cooked quinoa 130ml almond milk 1 tsp maple syrup 1 apple, sliced Pinch of cinnamon

Method Preheat the oven to 200°C degrees. Line a baking tray with parchment and put apple slices on it. Bake for 15 minutes.

Add almond milk, maple syrup and quinoa to a small pot and bring to boil. Cover, reduce heat to medium low and simmer for 1015min. Add oats and simmer for another 5 minutes (or until oats are cooked).

Serve with apples and a pinch of cinnamon.

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winter season

Grilled Pumpkin Lunch Rolls

Ingredients 4 wholegrain rolls Half a butternut squash (cut in 16 slices) Rocket salad 100g feta

Method Heat up the (electric) grill to medium-high and grill the butternut slices for 5 to 10 minutes until done.

Cut bread rolls in half and layer them with rocket salad and grilled butternut. Crumble feta on top and serve immediately.

Grilled Pumpkin Lunch Rolls

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Special Xmas Brunch

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l a i c e p s s a xm h c n u r b

Special Xmas Brunch

s l e s s u r b s t u o r p s i j o g d n a s a t t e h brusc

Brussels Sprouts & Goji Bruschettas

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Brussels Sprouts & Goji Bruschettas

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300g Brussels sprouts, trimmed and very thinly sliced 2 tbsp olive oil 30g Goji berries Sea salt Whole-wheat bread, sliced

m

Brussels Sprouts & Goji Bruschettas

In a large skillet, heat olive oil over medium heat and sautĂŠ until the Brussels sprouts start to soften, about 4 minutes. Season with salt.

Toast bread on both sides.

Spoon a generous amount of the Brussels sprouts mixture on each toast. Sprinkle bruschettas with Goji berries.

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Special Xmas Brunch

t a o g h t i w s t toas s t o c i r p a , e s chee y r a m e and ros Ingredients 15 dried soft apricots 125g goat cheese 15 slices of tiny bread loaf (or crackers) 15 small sprigs fresh rosemary

Method Preheat oven to 150째C. Place bread slices on a baking rack and bake for 5 minutes.

Spread goat cheese to cover the toast. Slice each apricot in three. Put on toasts and add fresh rosemary springs.

Toasts with Goat Cheese

Special Xmas Brunch

a l o n a r - g e l p p a & s r a j t yogur

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(makes 4) 350ml soya yogurt 1 tsp ghee (Homemade) granola 2 apples, peeled, cored and cut into chunks 1/4 tsp cinnamon 2 tsp of agave syrup

Granola & Apple Yogurt Jars

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m Granola & Apple Yogurt Jars

Heat ghee in a small pan.

Add apples, agave syrup and cinnamon. Mix and baked on medium heat for 5 minutes.

Layer bottom of the jars with granola. Spoon in the yogurt and add apples.

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Special Xmas Brunch

Ingredients 200g spelt flour 25g coconut oil, melted 35g baking stevia 250ml almond milk 1tsp baking powder 1 tsp baking soda 1 egg 1 pear, peeled, cored, cut into chunks

Peer Muffins

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peer s n i f f u m Method Line a 6 muffin tin with paper cases or use silicon cases. Tip the flour, baking powder and baking soda into a bowl. Stir in the stevia. In a small bowl, mix almond milk, egg and coconut oil. Add to the dry ingredients and add pear pieces. Stir until just beginning to combine but do not over mix. Divide the batter between the cases and bake for about 25-30 minutes.

Special Xmas Brunch

n o m a n - cin ghee s t u n t ches

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500g chestnuts 30g ghee 3 tsp stevia 1/2 tsp cinnamon

Cinnamon Ghee Chestnuts

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Cinnamon Ghee Chestnuts

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Preheat oven to 200째C. Cut a cross in the flat side of each chestnut. Place chestnuts on a baking tray and roast for about 1520 minutes. Let cool and peel.

In a pan, melt the ghee. Add chestnuts, stevia and cinnamon and toss. Cook for 3 minutes.

Serve hot.

Cinnamon Ghee Chestnuts

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Special Xmas Brunch

Ingredients 50g popped quinoa 100g oats 70g dried berries (cranberries, blueberries, Goji berries) 2 tsp chia seeds 2 tbsp seed mix 2 tbsp almond flakes 2 tbsp hazelnuts 2 tbsp almonds 2 tbsp walnuts 40g Brazil nuts 150 ml maple syrup

d e p p o - p a o n i u q a l o n a r g

Method Preheat oven to 160째C. Mix all dry ingredients (except for berries and chia seeds) in a bowl. Add maple syrup and toss till all ingredients are covered. Line a baking sheet with parchment paper and spread the granola mixture on the entire surface. Bake for about 15 min or until golden. Add berries and chia seeds. Transfer to a wire rack to cool. Store the rest in airtight container.

Pear crumbles

Special Xmas Brunch

-hot n o m a n cin e t a l o c cho Ingredients 200g bar dark chocolate chips 600ml almond milk 100ml whipping soy cream 4 tsp cinnamon

Method In a bowl, whip the soy cream. In a pan, put the chocolate chips, cinnamon and almond milk.

Heat on low heat, stirring, until chocolate is melted.

Divide the hot chocolate between 6 mugs and spoon the soy cream over it. Top with cinnamon.

Porcelain mugs are a product of ENDEsign.

r e m xm Xmas Brunch

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luscious interview

In The Kitchen With: Nicole

Guest on luscious

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When I met Nicole while visiting Australia earlier this year, I was immediately enchanted by her style, her personality and her passion for baking. In this interview, Nicole talks about her inspiration, favorite ingredients and shares a wonderful recipe with us!

Guest on luscious

What is the story of Nicole? How did you become passionate about baking/cooking?

I’m 23 years old and have grown up with food bringing friends and family together. My Oma is an extraordinary cook which has inspired all tastebuds in the family from mother and father to my two older sisters. I’ve learnt over the years to appreciate what you

have and learn what you can from others. I think my favourite part about cooking is that there is never a set recipe. It’s easy to influence your cooking with essence of you.

If I find my current recipes getting a bit basic, I’ll just see or smell something that may trigger my imagination and get me cooking a little differently. I’ve actually woken up one morning with a completely out there idea in my head, gone into the kitchen and started

cooking. My fiancé thought I was mad, but he loved the outcome

Where do you get your recipe inspiration from?

I get my inspiration from watching my Oma bake, cooking shows on tv, surfing the internet or just wandering the isles of the grocery store.

Do you have a favourite recipe?

I don’t have one favourite recipe.

I find that limiting myself to one is like limiting myself to one favourite colour. I’ll just keep changing my mind depending on my mood, what my latest invention is or what the season is

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Favourite ingredient?

I have two favourite ingredients.

Cinnamon and vanilla are both such silent ingredients but can make a recipe pop. If I think that a recipe is ‘missing that little something’, I know the answer will always be in either cinnamon or vanilla.

What do you enjoy most about baking?

Baking manages to take me away from all the outside worries in my life and I go to a world full of sugar, spices and flexible measurements.

In my line of work as a nurse, I’m always in a uniform. When I bake I love to make things look and taste different and unusual. I can make people happy with something that makes me happy

Who do you usually bake for?

I bake for everyone - From my fiancé, to my family, my friends to my work colleagues. No one can really escape being my test dummies.

I love using jars for anything from storage to serving dessert. I think my favourite reason for that is that you can see the details through the transparent surface that usually is missed with other serving techniques

You are very creative with jars – can you give us an original tip on how you can use them in the kitchen?

I think my tip to anyone would be to never feel like anything is too different. Use mix matched jars for storing cutlery, displaying flowers, serving icy cold beverages or just using them as hanging tea lights.

Add some ribbon or jute twine with a bow or two and anything goes

Nicole’s recipe

Coconut, Blueberry And Cinnamon Cheesecake

Ingredients Base: 175g plain biscuit ½ cup coconut milk Filling: 1 cup frozen blueberries 400ml coconut cream 2 tablespoons cinnamon 2 heaped teaspoons gelatin powder in ¼ cup of boiling water 250g Cream cheese (melted)

Method Base: Blend biscuit until crumble Add coconut milk Mix base Spoon crumble into serving jars Filling: In an electric mixer whip melted cream cheese Add coconut milk and cinnamon Add gelatin mixture and blueberries Mix for a few minutes until combined Spoon mixture into serving jars evenly Refrigerate for 2 hours before serving Enjoy.

sixth issue

This Winter in luscious

fifth issue

Down Under Australia

Photography by Dieter Decuypere Text by Dieter Decuypere

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Melbourne Melbourne is Australia’s cultural capital, with Victorian-era architecture, extensive shopping, museums, galleries, theatres, and large parks and gardens.

Its 4-million residents are both multicultural and sports-mad.

Ornate Victorian-era architecture and leafy, established boulevards reflect the city’s history while new developments exemplify its enigmatic contemporary style.

But, Melburnians still keep their urban frenzy to a deliciously laidback pace. As part of their sedate lifestyle, the people of Melbourne enjoy some of the best coffee and cuisine you’ll find in Australia (sorry, Sydney!).

Best food in the world does not even describe the great dining experience at Chin Chin, one of Melbourne’s hottest restaurant.

Australia

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Get there before 6pm or say hello to a very long queue. Get adventurous with the food and discover new tastes. Share! Chin Chin is all about shared plates.

Make sure to order spicy corn and coriander fritters; aromatic yellow curry of roast pumpkin, tofu and green beans; and grilled banana roti with condensed milk.

Chin Chin

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Get the Chin Chin cookbook and try to make it when back home (keep on practicing).

125 FLINDERS LANE, MELBOURNE

Chin Chin

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St Kilda Originally a seaside resort in Melbourne’s early years due to its close proximity to the city centre, St Kilda has developed into a trendy and cosmopolitan suburb with excellent dining, entertainment and nightlife.

Acland Street is a bustling shopping precinct famous for its cafes, continental cake shops, fashion and second-hand shops.

St Kilda is the perfect place for a good time: with its beach, luna park, shopping, eateries and nightlife, it offers something for everyone.

St Kilda

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St Kilda

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Great Ocean Road

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Great Ocean Road The Great Ocean Road is more than a road – it represents a coastal region of south-west Victoria, Australia, running from Bellarine Peninsula near Geelong to Portland near the border with South Australia. The Great Ocean Road was built as a work project for veterans returning from World War I and was completed in 1932.

The core of the Great Ocean Road, highway B100 from Torquay to Allansford near Warrnambool, runs for 243 kilometres.

One of the most scenic parts of the road is the stretch between Port Campbell and Peterborough.

This is the section contained by Port Campbell National Park and has the major rock formations such as the famous ‘Twelve Apostles’.

Great Ocean Road

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Great Ocean Road

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Byron Bay In Byron Bay, painters, craftspeople, glass blowers, and poets are so plentiful that they almost fall from the macadamia trees. Indeed, the ‘alternative’ community has found a welcoming home in the laid-back coastal city.

But Byron is also popular with backpackers who come for the party scene and surfers who flock here for some of Australia’s best waves. All guide books warn these visitors about the most imminent danger that faces them during their stay: never wanting to leave.

Organic market

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Grab a basket and let yourself go at the Byron Bay Farmers Market.

Filled with fresh, local and organic food, this place is heaven for any foodie. Start the day with a green smoothie and end it with a delicious raw brownie.

Organic market

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Fraser Island With its 162,000-hectare, Fraser Island is the biggest sand island in the world. The World Heritagelisted island off the central Queensland coast attracts a mix of ecotourists and Aussie fishermen. Fraser is a pristine vista of eucalyptus woodlands, dunes, clear creeks, ancient rainforest, blue lakes, ocher-colored sand cliffs, and a stunning 121km-long beach. For four-wheel-drive fans, Fraser’s beauty lies in its absence of paved roads. On weekends when the fish are running, it’s nothing to see 100 four-wheeldrives lining 75-Mile Beach, which is an authorized road.

Fraser Island

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Fraser Island

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Fraser Island

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Sydney Sydney is known as the Harbour City. It is the largest, oldest and most cosmopolitan city in Australia with an enviable reputation as one of the world’s most beautiful and liveable cities. Brimming with history, nature, culture, art, fashion, cuisine, design, it is set next to miles of ocean coastline and sandy surf beaches.

Sydney

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Sydney

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Next to being home to the Sydney Opera House and the Sydney Harbour Bridge, two of the most iconic structures on the planet, the relaxed capital of New South Wales is surprisingly close to nature. Within minutes you can be riding the waves on Bondi Beach, bushwalking in Manly or gazing out across Botany Bay, where the first Europeans arrived in the 18th century. You can understand why they never wanted to leave.

When in Sydney, make sure to pay a visit to Bills. Bill Granger, a self-thought cook and the owner of the cafe, is often regarded as the ‘Breakfast King of Sydney’.

His scrambled eggs are the talk of town and definitely one of the best you can get. If you’re more of a sweet tooth, get ricotta hotcakes with bananas and honeycomb butter. Enjoy with a cup of really good coffee.

359 Crown St, Surry Hills NSW 2010 www.bills.com.au

Bills

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For more photos, visit www.speakingthroughsilence.com/australia

See you Next Season !

Editor-in-chief Marta Majewska www.princessmisia.com princessmisia@gmail.com Art Director Ewelina Bocian www.ewelinabocian.com 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 2013.2014 2013.2014 / Dec.Jan.Feb. Luscious - food magazine with a taste for simplicity.