ALBEDO whiteness
02 / IN WHITE cheese / celery / nigella / parsnip / apple / nuts / sunflower / beet / citrus / oat / yogurt / fenugreek ... 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.
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
LILA WESOŁOWSKA
WERONIKA BURSZTA
ŁUKASZ WASYLISZYN
ANNA IWANIUK
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. In winter Season’s she’s a chef of TO THE BODY and UNDER 18 chapters.
Underage crew member of Season. Author of the culinary blog. Organizes sweet caterings. In Season #2 Weronika shows several ways to eat cheesecakes, created by her.
Food activist, promoter of spontaneous culinary actions. He investigates culinary history of Wrocław, stirs up both old flavors and discussion about the new ones.
Female Chaos. Has years of experience in graphic design and photography, sometimes painting, often shoots with a slingshot and cooks. In OFF THE SPICE RACK she processes nigella in medicine.
SEASON MAGAZYN Address: Lelewela St. 4 53-505 Wrocław tel.: 0048 601 406 977 e-mail: info@seasonmagazyn.pl www.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.
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 - Lila Wesołowska RECIPES - Weronika Burszta RECIPES / PHOTO - Anna Iwaniuk RECIPES / PHOTO - Łukasz Wasyliszyn PROPS - Nihil Novi (www.facebook.com/NiNovi) TRANSLATION - Martyna Peisert, Kris Biszta (pages 18-37), Iga Jurek-Klonowska (page 6) EDITOR Studioo Małgorzata Kujda ul. Rodzinna 70/10, 57-300 Kłodzko NIP: 8831683359 / REGON: 021005225
CONTENTS / FOR BODY / Lila Wesołowska 13_lemon peeling with mint 17_uplifting bath salt
/ FOR WORK / WAŃCZYKÓWKA 18_WAŃCZYKÓWKA
/ FOR WORK / 47_pesto yogurt 52_beet salad with kaszmirek goat cheese and pesto yogurt 57_celery cottage cheese dumplings with nigella seeds and hazelnuts 58_cottage cheese by mr Wańczyk 65_apple toasts 69_beer soup with podchmielona gouda 70_whey drink with birch water
/ FOR BED / 75_Jacek’s scrambled eggs 78_pomelo bittersweet oatmeal 83_ja-sa sandwich 89_avocado and rocket sandwich 92_crumpets 95_quick greek salad
/ SIDE ORDER / Łukasz Wasyliszyn 98_homemade crud with nigella seeds 101_parsnip panna cotta with salmon caviar 101_baked eggs with smoked salmon and nutmeg cream 102_celery latkes with walnut cream
/ AT A TABLE / Weronika Burszta 108_japanese cheesecake with walnuts and honey glaze 111_chocolate cold cheesecake with mascarpone and ricotta 116_cucumber cheesecake 121_london cheesecake with caramelized orange zest 127_orange cheesecake with white chocolate and whiskey 129_homemade mascarpone 130_homemade ricotta substitute
/ UNDER 18 / Lila Wesołowska 136_coconut milk 139_vanilla cashew milk 143_coconut oatmeal 147_banana icecream 148_hot date chocolate drink
/ OFF THE SPICE RACK / nigella / Anna Iwaniuk 156_nigella honey 159_nigella decoction 160_nigella powder 163_nigella nose drops 166_nigella extract
/ NIHIL NOVI / 170_broken white grenade
FOR BODY
FOR BODY recipes, styling, photos: Lila Wesołowska
FOR BODY
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FOR BODY
/ LEMON PEELING WITH MINT / 200 g sugar / juice from half of lemon / 2 tbsp coconut oil / a few mint leaves / 2-3 drops lemon essential oil, optional
Put the sugar in a bowl, add lemon juice and liquid coconut oil (heat it in a pot if it’s solid). Mash the mint leaves in a mortar and add into the bowl. Now add lemon oil, if you want to use it. Mix all the ingredients and use up the same day or dry on the sheet of baking paper and keep in a jar.
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FOR BODY
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FOR BODY
/ UPLIFTING BATH SALT / 100 g sea salt / 1 tsp coconut oil or sweet almond oil / 1 tbsp orange zest / 2-3 drops orange essential oil, optional
Mix all the ingredients and pour into the tub.
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FOR WORK WAŃCZYKÓWKA
photos: Małgorzata Kujda
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„HONESTLY, I DON’T LIKE CHEESE” It was 2005, I was running an agritourism farm. A friend of mine bought me a pig and next week I bought another one so the first did not have to feel lonely. I started visiting a farmer in the neighbourhood to get grain for the pigs, he often said „sit down, let’s talk”. So we sat, talked and laughed.
When you work in a barn by yourself you have to do everything with own hands. And you’re somehow lonely, so we started talking even more. Once, he said „hey, there is a really nice milk cow in here and you’re a father of four. Take it”. And from then it started.
We made our first cheese in autumn 2007. At the beginning, my wife would sit on table, with a book in one hand and with the second she was stirring and making cheeses. This first one was saltless but nevertheless it found people whom loved it.
WAŃCZYKÓWKA
WAŃCZYKÓWKA
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WAŃCZYKÓWKA
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I really care to get joy out of what we do. There is a space for creative craziness but the truth is that Polish cheesemakers do not want to experiment with their products. We do it all the time and that is why we have such a variety of cheeses.
I like to take part in initiatives to enrich both customers and cheesemakers, by any kind of workshops or trainings, not just selling. I am often being invited to promote our region with what we do, but I don’t aim at village fair sell only. We neither want to nor need to. Our vision is to step towards customers, to talk to them, not only produce and sell. People are interested and I really like to talk.
WAĹƒCZYKĂ“WKA
WAŃCZYKÓWKA
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WAŃCZYKÓWKA
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WAŃCZYKÓWKA
I cannot say that it is easy to make cheese. But still, I think the most important thing is to know what you are doing, what you are up to make. If you want to get deeper into making cheese, you will gain knowledge and experience which will bring self-confidence and push you to experiment even more, to develop new recipes.
I have no secrets about cheese making. Some people say I should, but I prefer to share knowledge with anyone who needs it. And there is no secret in the recipe for cheese. Intricacies are something that makes them different, including all the mistakes you can make while making cheese.
Spring milk is more watered down and autumn milk is concentrated, with more fat and protein. That is why autumn cheese is much more firm than the spring one. This is practice, everything arises from experience.
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Ecological Agritourism Farm Wańczykówka Lucyna and Sylwester Wańczyk św. Anny St. 9 58-405 Krzeszów tel.: +48 757423076 tel.: +48 605160009 biuro@wanczykowka.pl www.sery.wanczykowka.pl
Grand Prix /Kamyk Sudecki cheese/, mention /Lancelot cheese/ Time For Cheese, 4th Polish Festival of Farmhouse and Traditional Cheeses, Lidzbark Warmiński 2014 1st prize /Sami cheese/ Time For Cheese, 3rd Polish Festival of Farmhouse and Traditional Cheeses, Lidzbark Warmiński 2013 1st prize /Kamyk Sudecki cheese/ SlowFood recommendation /Gouda Farmerska with fenugreek/, Górski Sudecki and Kamyk Sudecki/ Good Cheese Time Festival, Sandomierz 2013 1st prize /Górski Sudecki cheese/ Good Cheese Time Festival, Sandomierz 2012 Press Award in Smak Roku contest, Guczno 2011 Grand Prix on Warmiński Festival, Lidzbark Warmiński 2011 1st prize, International Food and Eco Products Fair EKOGALA, Rzeszów 2010 1st prize, Eco Product contest, 2009 1st prize, Product of Kamienna Góra land, 2008
WAŃCZYKÓWKA
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WAŃCZYKÓWKA
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FOR WORK recipes, styling: Mar Peisert photos: Małgorzata Kujda
YOGURT natural fruity various flavours
FOR WORK
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FOR WORK
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FOR WORK
/ PESTO YOGURT / 1 jar of natural yogurt / bunch of fresh parsnip / 50 g pine nuts, toasted / 1 small garlic clove / a few tbsp oil / salt, to taste
Put all the ingredients in a food processor and process until smooth. Mix with yogurt.
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KASZMIREK goat cheese in ash cottage cheese acid-rennet set ripening
FOR WORK
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FOR WORK
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/ BEET SALAD WITH KASZMIREK GOAT CHEESE AND PESTO YOGURT / 2 beetroots / a quarter of Kaszmirek cheese / coarsely ground pepper / 1 tbsp fresh thyme leaves
Cook or bake the beetroots until soft and peel them. Cut into small cubes. Leave the cheese in a room temperature for a few minutes and then cut it into thin slices. Place beetroot cubes and cheese on a plate and gently pour the pesto yogurt (recipe from page 47). Sprinkle with thyme leaves and freshly ground pepper.
FOR WORK
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LAJCIK cottage cheese natural grain structured
FOR WORK
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FOR WORK
/ CELERY COTTAGE CHEESE DUMPLINGS WITH NIGELLA SEEDS AND HAZELNUTS / 200 g celery root, peeled / 200 g Lajcik cottage cheese / 1 egg yolk / 1/2 tsp salt / 150 g flour plus more for dusting / 1 tbsp butter / handful of coarsely chopped hazelnuts, toasted / 1 tsp nigella seeds, toasted / honeydew honey Steam the celery, blend and cool it completly. Mix with cottage cheese, salt and egg yolk. Mix the dough gradually adding the flour. If it’s slightly sticky don’t add more flour, just dust the surface with flour and form rollers. Cut the dough rollers diagonally into dumplings with sharp knife. Drop the dumplings into boiling water with butter and cook. They are done when they float to the top. Serve hot, drizzled with honey and sprinkled with hazelnuts and nigella seeds.
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/ COTTAGE CHEESE BY MR WAﾅイZYK / Lajcik cottage cheese / dried calendula and cornflower petals / favourite kind of oil (linseed, pumpkin seed or truffle oil)
Crumble the cheese onto a plate. Sprinkle gently with dried petals and drizzle with oil.
FOR WORK
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KOZIERADKA gouda cheese with fenugreek
FOR WORK
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FOR WORK
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FOR WORK
/ APPLE TOASTS / wholemeal sandwich bread / butter / 1 large sweet apple / 150 g fenugreek Gouda / onion sprouts / pickled coctail onions
Thinly slice an apple and the Gouda cheese. Spread each slice of bread with butter and place on the heated non-stick pan, buttered side down. Generously put the slices of apple and cheese on bread, cover with another slice buterred side up. Roast for a moment, slightly pressing until cheese begins to melt, then turn the toast carefully and finish roasting. Cut the hot toasts into triangles and serve with sprouts and pickled onions*.
*Alternatively use chopped chive and sliced onion marinated in the cider vinegar.
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PODCHMIELONY gouda cheese pertaining to beer
FOR WORK
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FOR WORK
/ BEER SOUP WITH PODCHMIELONA GOUDA / 800 ml chicken or vegetable broth / 200 ml wheat beer / 2 shallots / 2 tbsp butter / 2 tbsp mustard, spicy / 100 g Podchmielona Gouda, grated plus more for serving / salt and pepper, to taste / 1 tbsp honey, optional
Thinly chop the shallots. Heat the butter in a pot, add shallots and simmer until soft. Whisk in the mustard and simmer for a moment. Pour in the beer, add the cheese and the broth. Cook for about 10 minutes, stirring frequently and vigorously, until cheese is melted. Season with salt and pepper. Sweeten with honey if needed. Serve with small buttery croutons and grated cheese. SEASON MAGAZYN 69
/ WHEY DRINK WITH BIRCH WATER / 1 l fresh whey / 500 ml birch water (sap) / juice from half of lemon / 1-2 tbsp honey, optional
Keep the whey in the fridge for 24 hours. Add birch water and lemon juice, optionally add honey, vigorously mix all together. Serve chilled.
FOR WORK
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FOR BED recipes, styling, photos: Season Magazyn
FOR BED
/ JACEK’S SCRAMBLED EGGS / 4 eggs / 1 1/2 onions / handful of sunflower seeds / 1 juniper sausage / 7 ham slices / handful of rocket salad / 2 garlic cloves / nigella seeds / olive oil
Heat the oil in a frying pan, add finely chopped onions and garlic, than add sunflower seeds and fry for a few minutes. Cut the sausage and ham in fine strips, add to the pan. When onion and meats start turning gold add chopped rocket and nigella. Stirring quickly fry over high heat. Add the eggs in the end. When eggs are done, sprinkle with fresh rocket and radish sprouts. Serve with tomato chunks, buttery toasted bread and Earl Grey tea.
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/ POMELO BITTERSWEET OATMEAL / 1 cup natural oat flakes / 2 cups oat milk or water / 40 g dark chocolate, high cocoa content / a quarter of pomelo, peeled / handful of toasted almond flakes / ginger syrup
Place the oat flakes, milk and pieces of chocolate in a small pot. Cook over low heat, stirring for a few times, until thicken. Sprinkle with almond flakes and pomelo chunks. Serve with ginger syrup.
FOR BED
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FOR BED
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FOR BED
/ JA-SA SANDWICH / 1 fried egg / 3 bacon slices / 1 pickled cucumber / chopped parsnip / mustard / favourite bread
Spread bread slice with mustard. Put on crispy bacon, slices of cucumber and the egg. Generously sprinkle with ground pepper and parsnip. Eat immediately.
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Kris is the only fashionable man in our crew so he eats out. Unfortunately he doesn’t know the recipe, because he takes what he gets and doesn’t ask any questions.
FOR BED
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FOR BED
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FOR BED
/ AVOCADO AND ROCKET SANDWICH / 2 bread slices / coconut oil, solid / ripe avocado / sea salt / freshly ground pepper / rocket salad / sunflower seeds
Spread two slices of bread with coconut oil, put on sliced avocado, sprinkle with sea salt and pepper. Garnish with rocket salad and sunflower seeds.
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/ CRUMPETS / 375 ml warm milk / 15 g fresh yeast / 375 g plain flour / 3 tbsp sugar / 1/2 tsp salt / 1/2 tsp baking soda / 200 ml water
Crumble the yeast, whisk in the milk and sugar. Sift the flour and salt into a separate bowl. Combine the dry and the liquid ingredients with the wooden spoon. Cover and leave in a warm place for about an hour. Dissolve baking soda in water, pour into the bowl with risen dough. Mix until incorporated and leave for 20 minutes. Heat non-stick pan and place a ring mold (greased with oil) on it. Put 2 tbsp of dough in the ring and cook for 2 or 3 minutes, turn and cook for another couple of minutes. Repeat with the remaining dough, greasing the ring mold with oil every time. Transfer the crumpets on the paper towel and cool. Before serving you can toast them in a toaster. Serve with mascarpone and honey.
FOR BED
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/ QUICK GREEK SALAD / 1/3 iceberg salad / 150 g Feta chunk cheese / 10-15 black olives / 10 cherry tomatoes / 2 tbsp olive oil / 1 tsp lemon juice / pinch of Herbes de Provence / salt and pepper, to taste
Cut the lettuce and Feta cheese into chunks, place in a large bowl, add olives and tomatoes. Sprinkle with herbs, salt and pepper, then pour in the olive oil. Toss the salad right before serving.
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SIDE ORDER
SIDE ORDER recipes, styling, photos: ﾅ「kasz Wasyliszyn
/ HOMEMADE CURD WITH NIGELLA SEEDS / 2 l whole milk (use fresh milk, but UHT will work as well) / 300 ml buttermilk / juice from half of lemon / 4 tbsp nigella seeds
Heat the milk right below the boiling point, remove from heat. Add the buttermilk mixed with lemon juice. Watch how the clot appears, stirring gently. It should separate from the whey in a few moments (whey is the greenish liquid, you can keep it and use for recipe, page 70) Drain the curdled milk carefully in a colander lined with gauze or a cotton napkin. Add the nigella and let the curd drain off completly.
SIDE ORDER
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SIDE ORDER
/ PARSNIP PANNA COTTA WITH SALMON CAVIAR / 200 g parsnip root / 300 ml light whipping cream (30%) / 150 ml milk / 7,5 g agar / salmon caviar Cut the parsnip into small chunks, cook it in the cream and milk until soft. Blend until smooth. Season to taste. Dissolve agar in 100 ml water, boil and combine with parsnip mixture. Transfer into molds and place in the fridge until congealed. Serve with caviar.
/ BAKED EGGS WITH SMOKED SALMON AND NUTMEG CREAM / (for 1 ramekin or jar) 2 eggs / 100 ml light cream (18%) / 100 g smoked salmon / chive / ground nutmeg / ground pepper / salt / butter Divide the salmon into small pieces and place them on the bottom of a ramekin (or a jar). Season the cream with ground pepper and nutmeg. Pour half of it onto salmon. Crack the eggs into the ramekin or jar, pour in the remaining cream (don’t cover the yolks). Place the ramekin in a baking dish, fill the dish with water, halfway up the side of the ramekin. Transfer the baking dish to the pre-heated oven (170ºC) and bake for 15 minutes or until egg whites are coagulated. Serve with a little bit of butter, salt and pepper. SEASON MAGAZYN
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/ CELERY LATKES WITH WALNUT CREAM / 1 celery root (peeled) / 2 eggs / 2-3 tbsp flour / salt / ground pepper / 200 ml extra light cream (12%) / 75 g walnuts (shelled)
Toast the walnuts on a skillet, cool and blend with the cream, place in the fridge. Grate the celery root coarsely, sprinkle with a bit of salt and leave for a few minutes. Drain the juice off. Add the rest of the ingredients to the celery and mix until well combined. Heat the oil in a pan and fry the latkes, both sides, until crisp and golden. Serve with walnut cream.
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AT A TABLE FIVE WAYS TO EATING CHEESECAKES recipes: Weronika Burszta photos: Season Magazyn
AT A TABLE
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/ FIRST WAY /
JAPANESE CHEESECAKE WITH WALNUTS AND HONEY GLAZE
cheese mixture: 140 g sugar / 6 eggs / 50 g butter / 250 g cream cheese / 100 ml milk / 1 tbsp lemon juice / 60 g plain flour / 20 g potato starch glaze: 50 g walnuts / 100 g honey / 100 g light whipping cream (30%)
All the ingredients should be at room temperature. Warm the butter, cheese and milk in the water bath, mixing constantly until butter is melted and ingredients incorporate. Allow to cool. Add egg yolks, sifted flour, starch and lemon juice and whisk until combined. Beat egg whites until stiff. Gradually adding sugar continue beating to get meringue. Using spatula, gently fold meringue into cheese mixture. Line a 18 cm spring form cake tin with baking paper, 2 cm above sides. Transfer mixture to the tin and place it in the oven, pre-heated to 160ยบC. Put a baking dish filled with hot water next to tin. Bake for 60-70 minutes. Leave to cool inside. Roughly chop the walnuts and toast them in skillet. Put the honey and cream into small pot, cook for 10-15 minutes until incorporated and thicken. Cool the sauce and then pour over the cheesecake. Sprinkle with walnuts and place in the fridge for a few hours.
AT A TABLE
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AT A TABLE
/ SECOND WAY / CHOCOLATE COLD CHEESECAKE WITH MASCARPONE AND RICOTTA
crust: 150 g chocolate biscuits / 75 g butter cheese mixture: 250 g mascarpone (or the entire portion of homemade mascarpone*) / 250 g ricotta (or the entire portion of homemade ricotta**) / 90 g dark chocolate / 4 tbsp sugar 1 tbsp cocoa powder / 2 1/4 tbsp gelatine pack of vanilla sugar / 2 tbsp cane syrup
Line a 20-21 cm springform cake tin’s bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor. As they are dusty mix them with melted butter. Press into the tin’s bottom and sides. Bake for 8 minutes (180ºC). Cool. Melt the chocolate in water bath. Whisk together mascarpone, ricotta, chocolate, both kind of sugar, cocoa and syrup. Dissolve gelatine in 2-3 tbsp hot water and combine with cheese mixture. Spread the mixture on top of the crust. Refrigerate for a few hours.
*tutorial, page 129 **tutorial, page 130
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AT A TABLE
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AT A TABLE
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/ THIRD WAY / CUCUMBER CHEESECAKE
crust: 150 g digestive biscuits / 75 g butter syrup: 1/2 cup sugar / 1/2 cup water / 1 cup grated cucumber cheese mixture: 500 g cream cheese / 2 eggs / 135 ml cucumber syrup / 100 g white chocolate / 1 tsp coconut extract glaze: 50 g white chocolate / 1 tbsp cucumber syrup / 2 tbsp milk
Make the cucumber syrup: cook water with sugar for 10-15 minutes until thick. Remove from the heat, add grated cucumber, cover the pot with a lid and leave for an hour. Drain in the sieve. Line a 18 cm springform cake tin’s bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor. As they are dusty mix them with melted butter. Press into the tin’s bottom and sides. Bake for 8 minutes (180ºC). Melt the chocolate in water bath. Whisk together cream cheese, eggs, chocolate, extract and syrup. Spread the mixture on top of the crust. Bake for about an hour (160ºC). Leave to cool inside the half-opened oven. Melt the remaining chocolate in water bath, mix with the syrup and milk. Pour over the cheesecake and refrigerate.
AT A TABLE
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AT A TABLE
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/ FOURTH WAY /
LONDON CHEESECAKE WITH CARAMELIZED ORANGE ZEST
crust: 150 g chocolate biscuits / 75 g butter cheese mixture: 400 g cream cheese / 100 g sugar / 2 large eggs / 2 large yolks / 1 tsp vanilla extract / 1 tsp lemon juice glaze: 150 ml light cream (18%) / 1 tbsp icing sugar / few drops of vanilla extract / caramelized orange zest: 2 oranges / 1 cup sugar / 1/2 cup water / 1 tsp lemon juice
Line a 18 cm springform cake tin’s bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor. As they are dusty mix them with melted butter. Press into the tin’s bottom and sides. Bake for 8 minutes (180ºC). Whisk all the cheese mixture ingredients. Pour over the crust and smooth the surface. Transfer the tin to the oven, pre-heated to 170ºC. Put a baking dish filled with hot water next to tin. Bake for 50-60 minutes. Mix all the glaze ingredients and spread on the top of the cheesecake. Bake for another 10 minutes. Leave to cool inside the half-opened oven. Wash the oranges thoroughly and zest them. Cut the zest into thin strips. Boil the water and sugar, add orange zest and lemon juice, cook for about 10 minutes, stirring occasionally to get syrup. Cool and garnish the cheesecake. Refrigerate the cheesecake for a few hours.
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AT A TABLE
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AT A TABLE
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AT A TABLE
/ FIFTH WAY /
ORANGE CHEESECAKE WITH WHITE CHOCOLATE AND WHISKEY
crust: 100 g Oreo cookies, without filling / 25 g digestive biscuits / 65 g butter cheese mixture: 500 g cream cheese / 2 eggs / 100 g white chocolate / 75 g Oreo cookies, plus filling from crust cookies / 40 g sugar / 25 ml whiskey glaze: 50 g white chocolate / 3 tbsp lemon juice / 1 tbsp whiskey
Line a 18 cm springform cake tin’s bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor. As they are dusty mix them with melted butter. Press into the tin’s bottom and sides. Bake for 8 minutes (180ºC). Melt the chocolate. Chop Oreo cookies. Whisk together cheese, eggs, melted chocolate, chopped cookies, filling, whiskey and sugar. Pour onto the crust and bake for 50-60 minutes (160ºC). Cool inside the half-opened oven. Melt the chocolate for glaze in water bath. Add whiskey and the lemon juice, whisk and spread on the top of the cheesecake. Refrigerate.
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AT A TABLE
/ HOMEMADE MASCARPONE / 500 ml whipping cream (36%) / 1 tbsp lemon juice
In a thick bottom saucepan slowly heat the whipping cream up to 85ยบC, stirring occasionally. Stir in the lemon juice and keep heating at 85ยบC for about 10 minutes. Do the spoon test to make sure cream is thick enough: dip a spoon into cream, it should coat the back of a spoon. Cool the cream. Line the colander with cheese cloth or a gauze and place the colander in a bowl. Gently pour the cream in. Cover with gauze and refrigerate for a few hours to let it drain.
/ HOMEMADE RICOTTA SUBSTITUTE / 2 l whole milk / juice from a lemon / pinch of salt
In a thick bottom saucepan slowly heat the milk up to 85ยบC, stirring occasionally. Stir in the lemon juice and salt and keep heating at 85ยบC for about 10 minutes. You should see it curdles. Leave to cool. Line the colander with cheese cloth or a gauze and place the colander in a bowl. Remove the curd with a slotted spoon and transfer to a colander. Gently drain the whey. Avoid flooding the curd, drain the whey by the sides of colander. Cover with gauze and refrigerate for a few hours to let it drain. The longer it drains the thicker and less moist ricotta you get.
AT A TABLE
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UNDER 18
UNDER 18 recipes, styling, photos: Lila Wesołowska
UNDER 18
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/ COCONUT MILK / 1 cup shredded coconut, unsweetened / 2 cups water, boiled / 3 dates
Soak the coconut and dates in water for 2-3 hours. Transfer everything to a food processor and process until as smooth as possible. Drain in the gauze or fine sieve. Keep the milk in a fridge for up to 2 days.
UNDER 18
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UNDER 18
/ VANILLA CASHEW MILK / 1 cup cashews / 3 cups water, boiled / 2 tbsp maple syrup / seeds from 1 vanilla pod
Soak the cashews in water for a night. The next day drain them and put into a food processor. Add fresh, boiled water, maple syrup and vanilla seeds, process until smooth. There’s no need to drain the milk, it should be thick.
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UNDER 18
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UNDER 18
/ COCONUT OATMEAL / 500 ml homemade coconut milk / 10 tbsp natural oat flakes / 1 ripe banana / a few tbsp maple syrup / 2 tbsp ground flaxseed / (2 servings)
Heat the coconut milk in a small pot, add the oat flakes. Cook for 10 minutes. Add smashed banana and cook for another 2 minutes. Transfer the oatmeal to 2 serving bowls, drizzle with maple syrup and sprinkle with flaxseed.
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UNDER 18
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UNDER 18
/ BANANA ICECREAM / 5 ripe bananas / 3 tbsp agave syrup or maple syrup / a few tbsp coconut milk
Cut the bananas into chunks and place in the freezer for a day (or night). Leave in a room temperature for 10 minutes and then transfer to a food processor. Add the remaining ingredients and process until smooth. Add some more coconut milk if needed, for a velvety texture. Serve at once, sprinkled with cocoa powder or freeze. SEASON MAGAZYN 147
/ HOT DATE CHOCOLATE DRINK / 500 ml homemade coconut milk / 10 dates / 1 tbsp cocoa powder
Soak the dates in coconut milk for 2 hours. Place the milk and dates in a small pot and cook for about 15 minutes over low heat. Add cocoa powder and continue cooking for a few moments. Transfer to a blender jar, blend until smooth and serve.
UNDER 18
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UNDER 18
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OFF THE SPICE RACK nigella
recipes, styling, photos: Anna Iwaniuk
/ NIGELLA HONEY / (FOR COUGH AND COLD)
1 tbsp honey / 1 tsp nigella seeds / 1 tsp alcohol (high proof vodka)
Combine all the ingredients and take a dose two times a day.
OFF THE SPICE RACK
/ NIGELLA DECOCTION / (FOR DIGESTIVE PROBLEMS)
1 tbsp nigella seeds / 2 cups water
Cook the nigella seeds in boiling water for 15 minutes. Cool and drain. Drink 100 ml dose three times a day.
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/ NIGELLA POWDER / (FOR IMMUNE SYSTEM)
½ cup nigella seeds
Finely ground nigella seeds and keep in a closed jar. Take 1 tsp two times a day (mix the powder with yogurt or soak it in warm boiled water).
OFF THE SPICE RACK
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OFF THE SPICE RACK
/ NIGELLA NOSE DROPS / (FOR RUNNY NOSE)
1 tbsp nigella powder / 100 ml saline solution
Place the nigella powder and saline solution in a small pot, bring to the boil and then turn off the heat. Leave to cool. Drain thoroughly in the gauze. Transfer to a dropper bottle or to a jar. Using dropper (or pipette) drop a few drops into each nostril 2-3 times a day.
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OFF THE SPICE RACK
SEASON MAGAZYN 165
/ NIGELLA EXTRACT /
(FOR COLD, DIGESTIVE PROBLEMS OR SKIN PROBLEMS)
½ cup nigella powder / 250 ml high proof vodka
Pour the alcohol over the powder and leave for a week. Drain in the gauze and keep in a closed jar or bottle. Take 1 tbsp two times a day (mix the dose with milk and honey).
OFF THE SPICE RACK
OFF THE SPICE RACK
NIGELLA Nigella sativa
SEASON MAGAZYN 169
NIHIL NOVI
NIHIL NOVI BROKEN WHITE GRENADE styling: Marta Klonowska-Procków photos: Małgorzata Kujda
NIHIL NOVI
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SEASON MAGAZYN 175
NIHIL NOVI
NIHIL NOVI
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RECIPE INDEX A apple toasts_65 avocado and rocket sandwich_89
B baked eggs with smoked salmon and nutmeg cream_101 banana icecream_147 beet salad with kaszmirek goat cheese and pesto yogurt_52 beer soup with podchmielona gouda_69
C chocolate cold cheesecake with mascarpone and ricotta_111 celery cottage cheese dumplings with nigella seeds and hazelnuts_57 celery latkes with walnut cream_102 coconut milk_136 coconut oatmeal_143 cottage cheese by mr Wańczyk_58 crumpets_92 cucumber cheesecake_116
H homemade crud with nigella seeds_98 homemade mascarpone_129 homemade ricotta substitute_130 hot date chocolate drink_148
J Jacek’s scrambled eggs_75 japanese cheesecake with walnuts and honey glaze_108 ja-sa sandwich_83
L lemon peeling with mint_13 london cheesecake with caramelized orange zest_121
N nigella honey_156 nigella decoction_159 nigella extract_166 nigella nose drops_163 nigella powder_160
O orange cheesecake with white chocolate and whiskey_127
P parsnip panna cotta with salmon caviar_101 pesto yogurt_47 pomelo bittersweet oatmeal_78
Q quick greek salad_95
U uplifting bath salt_17
W whey drink with birch water_70
V vanilla cashew milk_139
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