01 / ON FIRE apple / chokeberry / cranberry / pumpkin / kale / swede / pear / caraway / cumin / rosemary / prune / nuts / brussels sprout / parsnip / carrot / parsley / potato / .... and all others we know of.
SEASON MAGAZYN is created by:
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. (http://www. turnedgreen.blogspot.com)
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.
TOMEK WAGEL
DARIA ZARÓWNA
LILA WESOŁOWSKA
WERONIKA BURSZTA
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. (http://temwu.com/works.html)
Our (wo)man in the Tricity. Her recipes are as bold, eclectic and tempting as her stylizations (http://dariaz.4ormat.com/). Manic enthusiast of antiques, during autumn invites For Bed.
Our (wo)man in the UK. Big fan of analogue photography, masterfully takes photos of lifestyle (http://wesolowska.co.uk). Intensively training vegan, during this Season she creates autumn takeaway compositions For the Way.
Underage crew member of Sea-son, serving sweets in Under 18 section. author of the culinary blog (http://dream-about-muffins.blogspot.de) Organizes sweet caterings. If not for the school, she wouldn’t leave kitchen.
SEASON MAGAZYN Address: Lelewela St. 4 53-505 Wrocław tel.: 0048 601 406 977 e-mail: info@seasonmagazyn.pl www.seasonmagazyn.pl
© 2014 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.
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 VIDEO - Jacek Chamot video@seasonmagazyn.pl WWW / VIDEO - Kris Biszta
COOPERATION ILLUSTRATION - Tomek Wagel RECIPES / PHOTO - Daria Zarówna RECIPES / PHOTO - Lila Wesołowska RECIPES / PHOTO - Weronika Burszta PROPS - Nihil Novi (www.facebook.com/NiNovi) PROPS - CONCEPTRELAX (www.http://conceptrelax.pl) FILMMAKING AND AT THE TABLE CHAPTER SUPPORT Andrzej Kmita, Julia Zegan, Konrad Zegan TRANSLATION: Martyna Peisert, Iga Jurek-Klonowska (pages 4, 57) EDITOR Studioo Małgorzata Kujda Rodzinna St. 70/10, 57-300 Kłodzko NIP: 8831683359 / REGON: 021005225
CONTENTS / FOR THE WAY / Lila Wesołowska 8_blackberry salad 11_sourdough wheat bread 14_kale pesto and sun-dried tomatoes sandwich 19_roasted swede 20_beetroot, apple and peach salad
/ FOR WORK / 25_carrot and sunflower seeds pâté with cumin 28_brussels sprouts and cranberry focaccia 31_butter and rosemary roasted apples 32_quick chokeberry cumberland
/ FOR BED / Daria Zarówna 38_oven-roasted root veggies and chili & rocket dip 41_savoury quince and rosemary jam 44_blackberry chewy sandwiches with basil 47_chokeberry chutney 50_ricotta kale salad with chili
/ AT A TABLE / CONCEPTRELAX 52_CONCEPTRELAX 69_wheat and rye flatbreads 73_pumpkin & tomatoes stew with cumin 75_ginger pumpkin jam 80_caramelized caraway apples 84_rosemary and pepper roasted duck
/ UNDER 18 / Weronika Burszta 92_apple strudel with mascarpone and raisins 99_walnut oatmeal cookies 100_cinnamon and cranberry ensaimadas 103_honey crème brûlée with pistachios 106_chokeberry parfait with caramel coated hazelnuts
/ OFF THE SPICE RACK / cumin_caraway 115_quick caraway tincture 116_goose liver pâté with caraway butter 119_easy maple and cumin ice cream
/ NIHIL NOVI / 121_NIHIL NOVI
FOR THE WAY
FOR THE WAY recipes, styling, photos: Lila Wesołowska
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/ BLACKBERRY SALAD / handful of spinach / handful of blackberries / handful of grapes
Put all the ingredients into a jar. Drizzle with dressing made of olive oil, lemon juice and maple syrup. Sprinkle melon seeds or toasted sunflower seeds over the salad.
FOR THE WAY
SEASON MAGAZYN 9
FOR THE WAY
/ SOURDOUGH WHEAT BREAD / BASED ON JEFFREY HAMELMAN’S RECIPE
SOUR 200 g strong wheat flour / 120 g water / 2 tbsp and 1 tsp active sourdough starter Stir all the ingredients in a bowl, cover with cling film and leave at room temperature for 12 hours. DOUGH prepared sour minus 2 tbsp and 1 tsp / 800 g strong wheat flour / 540 g water / 20 g salt / 1 1/2 tsp instant yeast
Combine all the ingredients in a bowl and knead by hands or mix with electric mixer. Cover and let sit in a warm spot for an hour. Transfer the dough onto flour-dusted pastry board. Shape into round loaf. Place into proofing basket, generously flour-dusted. Let rise for an hour. Place a cast iron pot in the oven and preheat to 240°C. Remove the pot from the oven and drop in the dough. Cover with a lid and return to oven for 15 minutes. Then reduce the temperature to 215°C and bake an additional 30-40 minutes. Place bread on a cooling rack.
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FOR THE WAY
SEASON MAGAZYN 13
/ KALE PESTO AND SUN-DRIED TOMATOES SANDWICH / pesto: 100 g kale / 50 g pine nuts / 3 garlic cloves, peeled / 70 g olive oil / salt / pepper / chili flakes / optional: 1 tbsp yeast flakes sandwich: 2 slices of sourdough wheat bread (or any type of bread) / a few sun-dried tomatoes in olive oil
Process all the pesto ingredients in a food processor until desired consistency. Spread the pesto onto bread and put some sun-dried tomatoes in between. Take the sandwich for a picnic lunch.
FOR THE WAY
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FOR THE WAY
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FOR THE WAY
/ ROASTED SWEDE / 1 large swede / oil / salt / a few garlic cloves / 2 sprigs of thyme / agave syrup
Peel the swede and cut into cubes or chips. Combine with the rest of the ingredients and arrange on a roasting tin. Bake in the oven heated to 180째C for 30 minutes or more, until crisp and golden.
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/ BEETROOT, APPLE AND PEACH SALAD / 1 roasted beetroot / 1 apple / 1 peach / olive oil / balsamic vinegar / maple syrup / melon seeds / lamb’s lettuce Put thinly sliced roasted beetroot, raw apple and raw peach into a jar in layers. Whisk together olive oil, balsamic vinegar, maple syrup and pour over the salad. Decorate with melon seeds and lamb’s lettuce.
FOR THE WAY
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FOR WORK
FOR WORK recipes, styling: Mar Peisert photos: Małgorzata Kujda
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FOR WORK
/ CARROT AND SUNFLOWER SEEDS PÂTÉ WITH CUMIN / 2 large carrots, washed and cut into chunks / 1/2 cup sunflower seeds / 1 tsp ground cumin
Cook the carrot in salted water (or bake in the oven) until it’s soft. Toast the sunflower seeds in a dry skillet, watching not to burn them. Process all the ingredients in a food processor until smooth. Use instead of butter on bread or as a dip for grissini or veggies cut into sticks.
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FOR WORK
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/ BRUSSELS SPROUTS AND CRANBERRY FOCACCIA / dough (Piotr Kucharski’s recipe): 20 g fresh yeast / 500 ml water / 800 g strong wheat flour / 3 tbsp olive oil / 1/2 tsp salt topping: 300 g brussels sprouts / 100 g cranberries, frosted for 24h / 1 tbsp honey / 1 tbsp balsamic vinegar / handful of chopped walnuts / sea salt, pepper, to taste / olive oil
Grease large baking sheet with oil and set aside. Dissolve yeast in 100 ml water. Add 100 g flour, whisk and leave for 30-60 minutes. Add remaining dough ingredients and mix well. Transfer onto flour-dusted work surface and knead for several minutes. Place the dough back in the bowl, cover with cloth or film and leave for 2-3 hours. With greased hands, tip the dough out of the bowl and place on a baking sheet. Spread out and push to the corners, then press dimples into the dough with your fingers. Wash and dry the brussels sprouts, shred and mix with cranberries, walnuts, honey, vinegar and a splash of oil. Season with salt and pepper. Sprinkle over the dough, cover and leave to rise for few moments. Preheat the oven to 200°C and bake focaccia for about 25 minutes or more if needed. Allow to cool and cut into squares. Pack for work lunch instead of regular sandwich or serve with warming dishes (like soups or stews).
FOR WORK
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FOR WORK
/ BUTTER AND ROSEMARY ROASTED APPLES / 1 kg sweet apples / 80 g butter / 2 sprigs rosemary / optional: a few tbsp cane sugar
Peel the apples and cut into cubes. Heat the butter in a large saucepan over low heat. Scoop all of appearing foam and simmer the butter until you smell its nutty aroma. You can also buy butter allready clarified (ghee) and just heat it. Add the apples and cook, stirring every once in a while, until softened. Add rosemary, and sugar if you want to. Roast awhile and transfer to a jar. For work lunch: fill the halved ciabatta with sliced camembert or brie and add the apples before eating.
* Feel free to substitute apples with pears and vary with some chopped nuts or figs.
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/ QUICK CHOKEBERRY CUMBERLAND / 250-280 g chokeberry (aronia) jam or jelly / 3 tbsp port wine / 2 tbsp orange juice / 1 tbsp orange zest / 1 tbsp fine mustard / 1/2 tsp freshly grated ginger (or horseradish) / salt, to taste / pink peppercorn, ground, to taste
Combine jam, wine and juice, season with remaining ingredients and transfer to 2 small jars. Keep in the fridge. To prepare sandwiches: fry beef steak the way you prefer, allow to rest before cutting. Place thinly sliced steak and fresh lamb’s lettuce between two slices of honey bread. Pack for lunch, separately sandwich and cumberland in a small jar.
FOR WORK
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FOR WORK
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FOR BED
FOR BED recipes, styling, photos: Daria Zar贸wna
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/ OVEN-ROASTED ROOT VEGGIES AND CHILI & ROCKET DIP / 3-4 carrots / 3-4 parsnips / 2 tbsp olive oil / sea salt / black pepper / big pinch of fav herbs (thyme suggested) Cut the veggies lengthwise in half, cover in marinade made of the rest of ingredients. Place the vegetables on a large baking sheet and roast in oven, in 180째C for about half an hour.
Chili & rocket dip: 40 g rocket / juice squeezed from half of lime / 1 small chili pepper / 1 tbsp sunflower seeds / 1 tbsp natural cream cheese / 2 tbsp olive oil Put all the ingredients in a food processor and process until well combined and smooth. Serve roasted veggies with the dip chilled.
FOR BED
SEASON MAGAZYN 39
FOR BED
/ SAVOURY QUINCE AND ROSEMARY JAM / 5-6 quinces / fresh needles of 1 rosemary sprig / lime juice / 2 tbsp pine nuts, chopped / 3 tbsp agave syrup (or honey) / 2 tbsp whiskey
Slice peeled and pitted quinces. Cook them in a small amount of water until soften. Add syrup (honey) and whisky. Turn off the heat. Combine the jam with chopped rosemary needles and pine nuts. Serve on toasts, drizzled with lime juice.
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FOR BED
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/ BLACKBERRY CHEWY SANDWICHES WITH BASIL / 1 demi-baguette / 1 mozzarella ball / handful of fresh blackberries / 10-15 basil leaves / olive oil / freshly ground peppercorn / juice from half of lime
Gently mix blackberries with torn basil leaves. Smash with fork to make them slightly ooze the juice. Drizzle with lime juice. Preheat the oven. Slice the baguette, not too thinly, drizzle with oil. Tear mozzarella by your hands and place it on slices of baguette. Put 1 or 2 tablespoons of blackberries on top. Bake in the oven until the cheese is melted. Sprinkle with ground peppercorn, drizzle with olive oil and serve immediately.
FOR BED
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FOR BED
/ CHOKEBERRY CHUTNEY / 200 g chokeberries / 2 thyme sprigs / 2 rosemary sprigs / Âź cup brown sugar / fresh ginger (2,5 cm long), grated / 1 tbsp lime juice / 2 garlic cloves, crushed / 2 tbsp red wine vinegar / 1 red onion, chopped / 2 tbsp Bourbon
Place the chokeberries in a heavy-bottomed pot, cover with water, add sugar and bring to boil. Smash with fork to make fruits ooze the juice. Add the remaining ingredients and cook over low-heat until thicken, You can also add a tablespoon honey in the end. Allow to cool a bit and serve with meat or with veggie fries.
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FOR BED
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/ RICOTTA KALE SALAD WITH CHILI / 600 g kale / 250 g ricotta cheese / 3 garlic cloves, minced / sea salt, to taste / juice from half of lime / half of chili pepper, finely chopped / 3 tbsp olive oil + 2 for serving
Trim the kale stems off and cut the leaves into thin strips. Blench for 3-4 minutes. Heat the oil in a pan, add garlic and chili, cook awhile, add drained kale. Season with lime juice and sea salt. Crumble ricotta on top before serving and drizzle with oil. Serve as a separate dish or as the flatbreads or naan topping.
FOR BED
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AT A TABLE
AT A TABLE Conceptrelax
recipes, styling: Mar Peisert photos: Małgorzata Kujda
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AT A TABLE
/ CONCEPTRELAX / personalization / flexibility / short series of unique products / harmonic merging of objects, shapes and colors / effect: arrangements in which the creative freedom dominates. /Products made on the basis of own project came into existence thanks to merging our by now copyright realizations and passion in wood, which appearance and nature was formed by time. Its natural color and structure shows our approach to the works involved, what results in short series of unique items of daily use./ Kasia Kmita and Piotr Vacher
AT A TABLE
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AT A TABLE
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AT A TABLE
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KASIA Conceptrelax
AT A TABLE
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PIOTREK Conceptrelax
AT A TABLE
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AT A TABLE
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AT A TABLE
/ WHEAT AND RYE FLATBREADS / 700 g strong wheat flour / 300 g whole rye flour / 2-3 tsp salt / water
Combine both wheat and rye flour in a large bowl or at a pastry board. Add salt and then gradually add water, mixing with hand. Knead for a while, to bring it together, the daugh should be stiff and elastic. Cover with a cloth and set aside. Divide, by tearing, into about 20 equal-sized pieces. Flatten the daugh pieces with your hands, you can also roll it into thin rounds. Bake on very hot skillet or griddle, for about 2 minutes on each side, so you can see burnt marks on it and it’s puffed up. Serve warm, with sweet or savoury additions.
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AT A TABLE
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AT A TABLE
/ PUMPKIN & TOMATOES STEW WITH CUMIN / 500 g ground meat (optional) / 2 cans peeled tomatoes (800 g) / 500 g pumpkin, peeled and cut into cubes / 2 tsp cumin seeds / 1 tsp ground sweet Hungarian paprika / 1/2 tsp cayenne pepper / 1 tsp cane sugar or molasses / few allspice berries / 1 bay leaf / salt, peeper and cinnamon, to season / oil or clarified butter
Heat the oil in a large pot, add cumin, crushed in mortar. When it becomes fragrant, add bay leaf, allspice, paprika and cayenne pepper. Stir and add the pumpkin and tomatoes. Sweeten with sugar and cover with a lid. Simmer until the pumpkin is tender, adding some water (if needed). If you use meat, add it 15 minutes before end of cooking, by tearing small parts and dipping them completly in stew. Season the stew with salt, pepper and cinnamon.
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AT A TABLE
/ GINGER PUMPKIN JAM / 500 g peeled pumpkin / 150 – 200 g cane sugar / small piece of ginger
Chop the pumpkin into small cubes, put in a wide pot. Add a splash of water and cook until softened. Add freshly grated ginger and sugar, continue cooking, stirring frequently, until the pumpkin is falling apart. Transfer to a jar and leave to cool. Serve with flatbreads and the cottage cheese.
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AT A TABLE
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AT A TABLE
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/ CARAMELIZED CARAWAY APPLES / few apples / lemon juice / caraway seeds / cane sugar
Slice (1 cm) unpeeled and washed apples. Cut off the cores, if they bother you. Drizzle with lemon juice. Crush caraway seeds in a mortar and sprinkle profusely over fruits. Cook the apple slices on a dry skillet or steel plate, placed over fire. Sprinkle with cane sugar, turn and let the sugar caramelize and the apples soften. Remove from the pan with a flat spatula. Serve hot as a side with roasted duck or as... a dessert.
AT A TABLE
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AT A TABLE
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/ ROSEMARY AND PEPPER ROASTED DUCK / 2 duck breasts / few rosemary sprigs / 1 tsp peppercorn / sea salt / zest and juice from a half of lemon / 1 tsp oil
Cut the duck breasts lengthways into 2 cm strips, don’t take off the skin. Place in a bowl, combine with oil, lemon juice and zest, crushed peppercorns, salt and chopped rosmary. Leave for at least an hour. Grill for few minutes each side, starting with the skinned one. Let the meat rest for few minutes before cutting. Serve sliced, with caramelized cumin apples and roasted potatoes for sides.
AT A TABLE
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KONRAD JULIA
AT A TABLE
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AT A TABLE
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UNDER 18
UNDER 18 recipes: Weronika Burszta styling: Weronika Burszta, Mar Peisert photos: Weronika Burszta, Małgorzata Kujda
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/ APPLE STRUDEL WITH MASCARPONE AND RAISINS / 750 g antonowka apples / 150 g sugar / 1 tsp ground cinnamon / 40 g raisins / 125 g mascarpone cheese / 1 puff pastry sheet / 1 egg / icing sugar for dusting
Peel and core the apples, cut into cubes. Caramelize the sugar on a skillet, add apples and raisins and simmer for 20 minutes. Add mascarpone cheese and cinnamon, simmer for a further 5 minutes. Preheat the oven to 180°C. Incise the puff pastry as it is shown on step photos. Place chilled apples on pastry, fold, brush with lightly beaten egg. Bake for 35 – 40 minutes. Cool before dusting with icing sugar.
UNDER 18
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UNDER 18
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UNDER 18
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UNDER 18
/ WALNUT OATMEAL COOKIES / 3 cups rolled oats / 1 cup wheat flour / 100 g walnuts, chopped / 1 tsp baking soda / pinch of salt / 1 cup cane sugar / 200 g butter, room temperature / 1 egg
Line two baking sheets with the parchment paper. Preheat the oven to 180째C. Toast the walnuts on a dry skillet. Mix dry ingredients. Cream the butter for 5 minutes until pale and fluffy, add in the egg. Combine wet and dry ingredients. Roll the dough into balls, 50 g each. Flatten with hand and place on the sheet, 4 cm spaced apart. Bake for 17 minutes. Transfer to a cooling rack to cool completely as they become crispy.
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/ CINNAMON AND CRANBERRY ENSAIMADAS / 20 g fresh yeast (or 7 g instant yeast) / 150 ml warm milk / 375 g flour / 2 eggs / 100 g sugar / 150 g dried cranberries / zest from 1 orange / 1 tsp ground cinnamon / 100 g lard / icing sugar
Smash the yeast and a tablespoon of sugar to a paste. Combine with milk, next with a part of sifted flour. Gently knead the dough and leave to rise, covered with a cloth, for 1,5 hour. Pour boiling water over cranberries and set aside. Beat up the eggs, add in the remaining sugar and sifted flour. Combine the doughs, knead well for 8 minutes or until elastic. Leave for an hour. Roll with a rolling pin to a rectangle, 4 mm thick. Whisk melted lard with cinnamon and orange juice. Brush on whole surface of the dough. Sprinkle the drained cranberries over the dough. Gently roll whole the dough sheet, starting with the shortest edge and cut into equal pieces. Roll each piece into a long roller and then into a coil, folding the end underneath. Place the coils on baking sheet lined with parchment paper, 5 cm spaced apart. Cover and let rise for 12 hours. Bake for 15-20 minutes in 180째C. Dust with icing sugar generously.
UNDER 18
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UNDER 18
/ HONEY CRÈME BRÛLÉE WITH PISTACHIOS / 20 g pistachios, chopped / 40 g sugar / 200 ml heavy cream / 2 egg yolks / 2 tbsp honey
Caramelise the sugar in a pan, add in the pistachios, mix and tranfer to ramekins. Heat the heavy cream and honey in a saucepan, be careful not to boil it. Beat egg yolks for 2 minutes or until fluffy. Pour hot cream in a thin stream into yolks, beating constantly. Fill the ramekins with mixture. Bake in the oven preheated to 140°C for an hour. Cool and chill in the fridge for at least 3 hours. Clean the surface with paper towel and sprinkle with sugar. Brown the sugar with spoon or a blow torch.
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UNDER 18
HOW TO CARAMELISE SUGAR WITH A SPOON Heat a spoon over fire for a few minutes. Pat the sugar on crème brûlée with the bottom of heated spoon. Hold for 5 seconds until sugar is burnt. Repeat through the whole surface. Set aside for a minute before eating.
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/ CHOKEBERRY PARFAIT WITH CARAMEL COATED HAZELNUTS / 200 g chokeberries / 200 g sugar + 3 tbsp for caramel / 40 ml water + 1 tsp for caramel / 4 egg yolks / 2 egg whites / 250 ml cold heavy cream / handful hazelnuts
Caramelise 50 g sugar in a pan over medium heat. Add chokeberries and cook over low heat, stirring frequently, for an hour. Mix most of fruits with a blender. Make syrup of 50 g of sugar and 15 ml of water. Beat the egg yolks until fluffy, slowly pour in the hot syrup. Set aside. Make another syrup of 100 g of sugar and 25 ml of water. Beat egg whites well until thicken and add the syrup the same way you did with yolks. Whip the cream, add both yolks and whites masses and chokeberries. Gently combine with the use of spatula. Wrap the outside of the ramekins with the wax paper, creating a 3-4 cm collar and secure by using of the tape. Fill ramekins with mixture, smooth the surface and freeze for at least 3 hours. Toast the hazelnuts on a dry skillet, remove. Add 3 tbs of sugar and 1 tsp of water to a pan and heat until caramelized. Add in the hazelnuts, stir to cover them with caramel and transfer to a piece of wax paper. Allow to cool completely. Top on parfaits before serving.
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UNDER 18
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OFF THE SPICE RACK cumin_caraway
recipes, styling: Mar Peisert photos: Małgorzata Kujda
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CUMIN Cuminum cyminum cummin zeera
OFF THE SPICE RACK
CARAWAY Carum carvi meridian fennel Persian cumin
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OFF THE SPICE RACK
/ QUICK CARAWAY TINCTURE / 1/2 cup (we use 250 ml cup) caraway seeds / 1/2 cup sugar / 1 cup water / 3 cups vodka
Put the caraway and water in a pot, cover with a lid and boil for 15 minutes or more. Strain through a fine sieve and add some more boiled water to get 250 ml of liquid. Dissolve sugar in a pan over medium-heat and turn to a dip caramel, carefuly pour caraway infused water over the caramel and stir until dissolve. Cool completely and combine with vodka. Transfer tincture into a bottle and leave for at least a week.
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/ GOOSE LIVER PÂTÉ WITH CARAWAY BUTTER / 1/2 kg goose livers / a handful of fresh prunes / 2-3 shallots / 200 g butter + 1 tsp for frying / 1-2 tsp buckwheat honey / 1 tsp caraway seeds
Trim off any veins or fat in livers, rinse and dry them with the paper towel. Heat the pan, grease with half tsp of butter, add finely chopped shallots and cook until softened. Remove from pan, heat the pan again with another half tsp of butter and add the livers. Fry for a while, not too long – livers should be lightly pink inside. Remove from pan and put pitted prunes on the pan. Cook for few minutes until prunes ooze the juice, add the honey and continue to cook until fruits are soft and tender. Transfer contents of pan to food processor, add shallots and livers. Process until very smooth. Place the paste in ramekins or small jars. Clean and dry the pan, heat over low heat and bring 200 g butter to simmer. Scoop all of appearing foam with a spoon. Add the caraway seeds and cook slowly for a while, being careful not to burn the butter. Let it cool slightly and pour gently over the pâtés. Chill in a fridge, until butter is thick. Serve with fresh bread and chopped parsley.
OFF THE SPICE RACK
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OFF THE SPICE RACK
/ EASY MAPLE AND CUMIN ICE CREAM / 500 ml whipping cream / 100 ml unsweetened condensed milk / 150 ml maple syrup / 2 heaping tsp freshly ground cumin / optional: a few tbsp ground nuts
Whip the cream and keep in a fridge until just before using. Whisk cold milk, maple syrup and cumin in a bowl or mixer. If you use nuts, whisk them in now. Gently combine the mixture with chilled whipped cream. Carefuly tranfer to a plastic container, cover with the cling film and put into freezer for several hours, preferably over night.
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NIHIL NOVI
NIHIL NOVI styling: Marta Klonowska-Procków photos: Małgorzata Kujda
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MARTA Nihil Novi
Second-hand / retro-design which you can buy on: www.facebook.com/NiNovi
NIHIL NOVI
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RECIPE INDEX A apple strudel with mascarpone and raisins_92
B beetroot, apple and peach salad_20 blackberry chewy sandwiches with basil_44 blackberry salad_8 brussels sprouts and cranberry focaccia_28 butter and rosemary roasted apples_31
C caramelized caraway apples_80 carrot and sunflower seeds pâté with cumin_25 chokeberry chutney_47 chokeberry parfait with caramel coated hazelnuts_106 cinnamon and cranberry ensaimadas_100 CONCEPTRELAX_52
E easy maple and cumin ice cream_119
N NIHIL NOVI_121
O oven-roasted root veggies and chili & rocket dip_38
P pumpkin & tomatoes stew with cumin_73
Q quick caraway tincture_115 quick chokeberry cumberland_32
R ricotta kale salad with chili_50 roasted swede_19 rosemary and pepper roasted duck_84
S savoury quince and rosemary jam_41 sourdough wheat bread_11
G ginger pumpkin jam_75 goose liver pâté with caraway butter_116
W walnut oatmeal cookies_99 wheat and rye flatbreads_69
H honey crème brûlée with pistachios_103
K kale pesto and sun-dried tomatoes sandwich _14 SEASON MAGAZYN 135
#01/2014 www.seasonmagazyn.pl