The Spoon | Volume 1 - Free Edition

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THE SPOON

thespoonmagazine.com

the spoon

PIE of all kind

editor's letter

Have you been waiting for this season like I have?

I am surely pleased to see the leaves slowly dressing into bright colors and the sun getting silkier on my skin.

No more strawberries, rasberries, apricots to harvest, they have all given their pedestal to the newcomer apples, plums, pumpkins and other jewels of the fall.

From all new produce of this season I can not make my pick, I welcome each and every meal with great enthusiasm. What could I say, I just love to eat and cook.

It all taste even finer if I can share all goodies with friends after a chattery afternoon walk in the woods, stomping through leaves. The colder it gets outside the better the warming soup taste. So my friends, it is time to settle and make yourselves ready for the cold season with a nice piece of pie and a spoon. veronika studer

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Hearty Soups Hearty Soups

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Served with your favorite song it is food for body and soul on cold autumn days.

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swipe you finger and take out the objects from the picture in the ipad version

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Hearty Soups

Mushroom soup

for the soup 1 shallot onion | 2 cloves of garlic | 1 kg mushroom | 750 ml vegetable or chicken stock | 200 g Creme fraiche | 2 thyme sprigs 1 | 2 Heat the butter in a saucepan over medium heat. Saute onion and garlic then add mushrooms and continue cooking until softened. 2 | 2 Add stock, thyme sprigs and cook for about 15 minutes. Remove from heat, season to taste and stir in creme fraiche.

Serve hot with toasted bread.

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Lentil soup with pancetta and kale

for the soup 500 g dried lentil, soaked in water overnight | 150 g pancetta | 1 onion | 2 cloves of garlic | 2 tsp ground smoked paprika | 100 g kale | 2 liter vegetable or chicken stock | Salt | Pepper 1 | 3 Heat half the oil in a large saucepan over medium heat, add vegetables and garlic and stir until tender. 2 | 3 Remove from heat. Add paprika, stock, lentils, pancetta and cook on medium heat for 20 minutes. 3 | 3 Add chopped kale and cook for another 15 minutes. Season to taste and serve hot with parmesan toast.

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if you don't have ipad, We also thought on you dear Reader.

download the special extended issu on 130 pages now.

buy it now for 2$

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THE SPOON

sweeten your life your life

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Is it sugar really bad for you? Are therE any alternative to sugar? The answer is yes, there are several healthier and tastier ways to sweeten food.

So forget about sugar, we show you what is best for you.

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Here you can play with the food!

On the Ipad version you can write in the sugar with your fingertip.

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sweeten your life

If you have never tried to eliminate sugar from your diet it is really hard to believe that there was time when people did not know of sugar at all and in fact the Greeks had no word for it.

When sugar is so cheap and plentiful and added to so many different type of food, one can be forgiven to assume that it is not harmful. It has no nutritional value, contains no minerals and consists of only pure carbohydrates. There is a strong link between sugar and many health problems, including diabetes, rotting teeth, cancer, etc. and the worst of all, it makes you addicted.

Whether you are a foodie or just health conscious, it is worth to use at least one sugar alternative. alexandra keneSSey

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left to right Maple syrup | Xylitol | Coconut flower sugar | Date syrup | Agave syrup | Honey

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Raw Honey It has been consumed by people for a 'few' thousand years. Unless it is heated over 45 C, raw honey is loaded with amylases, enzymes that digest carbohydrates, as well as all the nutrients found in plant pollens. It is also a spice as it has recognisable flavour. If you like the taste of honey, use it in desserts that do not require heating.

Rice Syrup Rice syrup has a consistency of honey but is not as sweet. It has a shelf life of about a year, and once opened, should be stored in a cool, dry place. Rice syrup is one of the least problematic sweeteners since it is basically dextrose syrup: it has glucose only and no fructose. Also, the rice used to make rice syrup is not GMO. No wonder that rice milk is sweet as brown rice syrup naturally occurs in it.

Xylitol Xylitol is a sugar alcohol sweetener which is naturally occurring in the fibre of many fruits and vegetables. It can be extracted from various berries (eg. raspberries), oats, and mushrooms, as well as corn husks and birch. It has 40% less calories than sugar and a low glycaemic index of 7. Despite of other sugars, xylitol protects teeth against decay. Choose your Xylitol derived from felled birch trees or GMO corn cob as an environmentally sustainable source of this natural ingredient.

Stevia (and Erythritol) Stevia is a herb which originated from South America and belongs to the sunflower family. You can buy it as a liquid or in powder form or, if you like a challenge, you can buy the plant itself at large nurseries. Stevia is 200 to 300 times sweeter than sugar and it has zero calories. As it does not add bulk, it is difficult to use it in baking. It also has a bit bitter aftertaste. It is advisable to use it in liquids. However, there are some products which mix Stevia and Erythritol successfully.

They have a pure, sweet clean taste without the bitter aftertaste. Erythritol is a naturally occuring nectar found in fruits, like melons and grapes. Although a Stevia and Erythritol mixture can be used for baking, it does behave differently to sugar. It does not caramelize as sugar does and its finer texture means that quantities have to be adjusted.

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sweeten your life

Date Syrup Date syrup is thick dark brown, very sweet syrup extracted from dates. You can make your own date syrup at home: place 10 pitted Medjool dates with 300ml of water and 1 tbsp of fresh lemon juice in a blender and process for a few minutes until smooth. Store it in the refrigerator for up to 3 weeks. Although the date is a fructose-rich food, it is also whole food. Better use it moderately and occasionally.

Maple Syrup Maple syrup, the concentrated sap of maple trees is rich in minerals and has a nice, caramellike flavour. Compared to honey, maple syrup has 15 times more calcium and 1 | 10 the sodium.

Unfortunately formaldehyde is used in the production of most commercial maple syrups, so if you buy it choose an organic, formaldehyde free 100% maple syrup.

Agave Nectar Agave is the nectar of the agave plant. Light agave has a beautiful golden colour and a more neutral flavour then dark or amber agave. In taste it is close to sugar. It is also much lower on the glycaemic index than other sweeteners, like sugar, maple syrup or honey.

Coconut sugar Coconut sugar is a sugar produced from the sap of cut flower buds of the coconut palm. It tastes like brown sugar with a slight hint of caramel. It is classified as a low glycemic index food and has fewer calories than honey or agave nectar. This is the best choice if you want a sugar alternative to be caramelized. There is however a major problem with its sustainability as coconut palm trees cannot produce both coconuts and coconut palm sugar. When the sab used to make coconut palm sugar is collected from the flower bud that will eventually form a coconut, that tree no longer produces coconuts which give us coconut oil, dried coconuts, coconut flour, etc.

The increasing demand for coconut sugar has caused record prices for other coconut products and continues to do so until new plantations for coconut sugar production mature enough to supply the market. Whatever alternative sweetener you choose, use it in moderation. You will be surprised how sweet meals can taste, if you use no sweeteners at all.

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if you have an ipad, we have the spoon for that.

available now on the app store

more info on www.thespoonmagazine.com

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THE SPOON

BISTRO BISTRO

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The word that opens your mind to black and white French chansons, smoke in the air, a glass of Pastis and decadent sandwiches.

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you can find the interactive panorama photo on the ipad version

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BISTRO

Chicken in honey Dijon marinade with tarragonmayonnaise

for the Honey-dijon marinade 3 chicken breast | 3 Tbsp honey | 2 Tbsp hot Dijon mustard | 2 Tbsp olive oil | A pinch of salt | Pepper

for the Tarragon mayonnaise 200 ml mayonnaise | 1 Tbsp mustard | 1 Tbsp chopped tarragon | Pepper 1|3 Combine mayonnaise with mustard and tarragon and season with freshly ground pepper. Place chicken breast in a bowl. Combine all ingredients and pour over chicken.

2|3 Cover with foil and let it stand in a refrigerator for minimum 2 hours. Heat up a pan and bake make until golden. 3|3 Spread mayonnaise on one half of a baguette, cover with chicken breast and water cress and top it with the other half of bread.

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Ccino Cafe

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BISTRO

Mushroom taleggio with spinach

for the sandwich 250 g mixed mushroom | 50 g taleggio cheese | Butter | Pepper | Salt | Bread | Fresh spinach 1 | 2 Heat up butter in a sauce pan and bake mushroom. Add taleggio cheese and let it melt. Spoon mushroom over a piece of bread. 2 | 2 Season to taste. Serve hot with fresh spinach on the side.

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halloween Halloween

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Set the table, put on your costume, and freak out your guests on this creepy day.

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On the Ipad version the candles light up and go out while the scary sounds get you in a Halloween mood

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Welcome drinks

To get your guests into the freaky mood, serve them aperitifs in small glasses with tags like, venom or poison.

It is even creepier if you put some food coloring in the drinks to give them a nice punch.

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halloween

RIP - name tags

Tired of the usual seating tags? Make your own original, edible name tags looking like graves. All you need is fondant, food coloring and cookie crumbs.

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PIE of all kind 58 | the spoon

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Simply means HOME.

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Chicken-mushroom pie

Hot water pastry 360 g flour | 60 g butter | 70 g duck fat | 100 ml hot water

Chicken-mushroom filling 500 g diced chicken breast | 100 g minced pancetta | 250 g minced mushroom | 1 onion | 2 garlic | 1 Tbsp chopped parsley | Salt | Pepper | Olive oil | Egg yolk for brushing

1 | 7 Hot water pastry | For hot water pastry, place flour in a large bowl, add butter and rub in with fingertips until fine crumbs form. Meanwhile, heat duck fat in a saucepan over low heat to 400C 2 | 7 Remove from heat, add boiling water and a pinch of salt and stir to combine. Add to flour mixture and mix to combine. When cool enough to handle, work with fingertips until smooth, form into a disc, cover and rest about 15 minutes. 3 | 7 Roll on a lightly floured surface to a rectangle and fold the pastry. Wrap in plastic wrap and set aside to rest for another 15 minutes. 4 | 7 Roll out to 7 mm thick and cut 3-4 discs and 3-4 rounds for covering the pies, and place larger discs over floured, upturned jars. 5 | 7 Carefully pleat pastry around jars and smooth with fingers. Refrigerate until pastry sets, then carefully remove jars. 6 | 7 Chicken-mushroom filling | Combine chicken, mushroom, pancetta, onion, garlic, and parsley in a large bowl. Season to taste and divide chicken mixture among pastry cases, then brush rims with water. 7 | 7 Cut a hole in the center of each round, and cover tops of pies, pressing edges to seal. Preheat oven to 2000C. Brush pies with egg yolk and bake until golden 35 minutes. Cool to room temperature on a wire rack.

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pie of all kind

Pumpkin pie with tonka bean

Pâte brisée (400g) 250 g plain flour, sifted | 1 teaspoons salt | 1 pinches caster sugar | 1 egg | 150 g slightly soft butter, cut into cubes | 15 ml cold water

Pumpkin cream filling 300 g pumpkin puree | 100 g white chocolate | 1 tsp vanilla extract | 1 tonka bean | 5 Tbsp sugar | 4 Tbsp heavy cream | 3 eggs | 1 Tbsp corn starch 1 | 8 Pâte brisée | Place the flour, salt, sugar, egg and butter in a bowl and cream in the butter until it is well blended. Add the icy water and mix until the dough holds together and is smooth. 2 | 8 Roll into a ball, wrap in cling-film and refrigerate for at least 30 minutes before use. Preheat oven to 160 degrees. 3 | 8 On a lightly floured surface, roll pate brisée disk then cut into a about 30cm circle. Fit circle into a 24cm pie dish, leaving a 1cm overhang. Fold edges under. 4 | 8 Prick bottom of dough all over with a fork. Cut a circle of parchment, and fit into pie shell. Fill with pie weights or dried beans.

5 | 8 Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Cut out leaves for decoration, brush with egg yolk and bake them until golden.

6 | 8 Pumpkin cream fillinG | For the filling, whisk pumpkin, sugar, cornstarch, grounded tonka bean, vanilla, eggs, and milk in a large bowl. 7 | 8 Pour pumpkin mixture into the crust. Bake until center is set about 45 minutes. If crust browns too quickly cover with foil. Let cool in pie dish on a wire rack. 8 | 8 Decorate the pie with the pastry leaves.

Refrigerate until well chilled, serve with whipped cream.

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From the next volume

Everything about coffee Slow cooking Edible presents Variations for Xmas trees And many more

The winter issue will be out on the 10th of December.

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credits

photographer and editor in chief VERONIKA STUDER digital CREATIVE DIRECTOR DAVID LENCSES APP ICON DESIGNED BY www.neverager.com special thanks to alexandra keneSSey agnes brunner find us on www.thespoonmagazine.com fonts frontage by Juri Zaech chronicle by Hoefler & Frere-Jones agora sans by Panos Vassiliou

the spoon vol. 1