04 / DELI VERY sage / honey / schanterelles / oyster mushroom / zucchini / plum / tomato / cauliflower / blackberries / raspberries / pepper / cheese / yeast / flour / beer .... and all others we know of.
SEASON MAGAZYN EDITORIAL OFFICE:
MAŁGORZATA KUJDA
MAR PEISERT
MARTA KLONOWSKA-PROCKÓW
JACEK CHAMOT
KRIS BISZTA
With the camera since primary school, ringleader of Season.
Food stylist, author of recipes, comprehends Season’s kitchen. Author of the culinary blog Turned Green.
Responsible for the Nihil Novi section, boring paperwork and pulling the Season’s team down.
The visual element of surprise.
Smashes the pots regularly, though there is much more noise of this than food. Technician of Season.
COOPERATION:
TOMEK WAGEL
LILA WESOŁOWSKA
ANNA IWANIUK
MICHAŁ LEPICH
AGNIESZKA DĄBROWSKA
His passion for drawing was born when he was 7 years old and got his hands on the Funky Koval comic. Would-be architect who directed his passion towards more ease means of expression. Graphic, he spices up Season with illustrations.
Our (wo)man in the UK. Big fan of analogue photography, masterfully takes photos of lifestyle. Intensively training vegan.
Female Chaos. Has years of experience in graphic design and photography, sometimes paints, often shoots with a slingshot and cooks.
Strongly addicted to the baking. If they had paid for the hours he spent staring in the oven, he would be millionaire.
A.K.A. DEMBUS. Studying graphic, loves different forms of art, music, film and work with body and mind. Zen practitioner.
SEASON MAGAZYN Address: Lelewela St. 4 53-505 Wrocław tel.: 0048 601 406 977 e-mail: info@seasonmagazyn.pl www.seasonmagazyn.pl
EDITOR-IN-CHIEF / PHOTO / LAYOUT Małgorzata Kujda foto@seasonmagazyn.pl RECIPES / FOODSTYLING / KITCHEN LEVEL EXPERT Mar Peisert kuchnia@seasonmagazyn.pl ASSISTANT EDITOR / MARKETING Marta Klonowska-Procków info@seasonmagazyn.pl
© 2015 Season Magazyn / All rights reserved. All material in this magazine may not be reproduced, transmitted or distributed in any form without the written permission of Season Magazine.
VIDEO - Jacek Chamot video@seasonmagazyn.pl
WWW / VIDEO - Kris Biszta COOPERATION ILLUSTRATION - Tomek Wagel, Agnieszka Dąbrowska RECIPES / PHOTO - Lila Wesołowska RECIPES / PHOTO - Anna Iwaniuk RECIPES - Michał Lepich
EDITOR Studioo Małgorzata Kujda ul. Rodzinna 70/10, 57-300 Kłodzko NIP: 8831683359 / REGON: 021005225
CONTENTS / FOR BODY / Lila Wesołowska 9_acne and oily skin sage tonic 12_refreshing bath for body or feet
/ FOR WORK / Michał Lepich 17_sourdough pizza with grilled peppers and honey-chilli dressing 23_sourdough pizza with cantarelle mushrooms, carmelised onion and sage 30_focaccia with potatoes, sage and rosemary 34_pizza with courgette 42_focaccia with plums, ricotta and honey
/ AT A TABLE / Miód od Turka 46_Miód od Turka
/ DELICATESSEN / 88_blackberry vinegar 91_raspberry and cardamom infused honey 92_walnut and honey mustard 95_honey mayonaisse with nutmeg 96_chanterelles terrine with thyme and buckwheat honey 99_rabbit pate with saffron jelly 101_Heymann Palace
/ FOR THE WAY / 104_pickling brine 104_curry zucchini pickles 109_chicken wraps 111_honey & coriander pepper 111_oyster mushroom wraps 114_cauliflower with tomatoes and shallots 114_fries wraps
/ X RATING / Anna Iwaniuk 121_hella sour 122_hella bitter 129_a man’s world 130_coffee break
/ OFF THE SPICE RACK / sage / Lila Wesołowska 140_sage focaccia 144_oven roasted potatoes with sage 149_sweet potato and sage risotto
/ NIHIL NOVI / 150_scary very
FOR BODY
FOR BODY recipes, styling, photos: Lila Wesołowska
FOR BODY
/ ACNE AND OILY SKIN SAGE TONIC / 20 sage leaves / 100 ml boiling water / 100 ml apple cider vinegar
Place sage leaves in a jar, pour in boiling water, cover and set aside for an hour. Remove the leaves, add vinegar and screw the lid off the jar. Store in the fridge for few weeks.
SEASON MAGAZYN 9
FOR BODY
SEASON MAGAZYN 11
/ REFRESHING BATH FOR BODY OR FEET / Easy antibacterial bath that helps to reduce sweating. Brew 20 sage leaves for about 15 minutes. Then strain and pour into water in a tub.
FOR BODY
SEASON MAGAZYN 13
FOR WORK
DO PRACY recipes, preparing: Michał Lepich styling, photos: Season Magazyn
FOR WORK
/ SOURDOUGH PIZZA WITH GRILLED PEPPERS AND HONEY-CHILLI DRESSING / 280 g plain flour / 170 g water / 25 active sourdough starter / 6 g salt / 5 g olive oil
Mix all the ingredients, knead by hand or using a mixer for few minutes. Leave to rest at room tempreature for 3h. Divide the dough in 2 pcs and refrigerate for 16-24h (up to 48h). Take the dough out from the fridge and leave to rest (15-20 min). Heat the oven to max temperature. Spread the dough by hand or roll out to get a flat round shape using cornmeal or flour to avoid sticking to your hands or work surface.
SEASON MAGAZYN 17
Toppings: 3 peppers (green, yellow, red) / 1 onion sliced / 4 tbsp olive oil, salt /few basil leaves / clove of garlic / 200 g tomato sauce (or good quality canned tomatoes, crushed and salted to taste) / mozzarella /40 g of blue cheese (e.g. Lazur) / 40 g parmesan / 3 tbsp honey / half tsp chilli flakes
Place the peppers in hot oven for 20 min or grill over a gas ring until the skins are burned. Scrape the skins, spoon out the seeds and cut into thin stripes. Place in a bowl together with sliced onion, garlic, basil and salt. Chill for miminum 1h (can be made earlier in advance). Spread the tomato sauce over your pizzas, drizzle with olive oil, add shredded mozzarella, blue cheese and pepper stripes with onion. Bake for 4-5 min with baking stone placed on top shelf of your oven (grill function on). After ready sprinkle with parmesan and honey-chilli dressing (heat the honey and chilli flakes until combined and liquid).
FOR WORK
SEASON MAGAZYN 19
FOR WORK
SEASON MAGAZYN 21
FOR WORK
/ SOURDOUGH PIZZA WITH CANTARELLE MUSHROOMS, CARMELISED ONION AND SAGE / 280 g plain flour / 170 g water / 25 active sourdough starter /6 g salt /5 g olive oil
Mix all the ingredients, knead by hand or using a mixer for few minutes. Leave to rest at room tempreature for 3h. Divide the dough in 2 pcs and refrigerate for 16-24h (up to 48h). Take the dough out from the fridge and leave to rest (15-20 min). Heat the oven to max temperature. Spread the dough by hand or roll out to get a flat round shape using cornmeal or flour to avoid sticking to your hands or work surface.
SEASON MAGAZYN 23