the spoon volume ii - free edition
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THE SPOONvolume 2
the spoon
EATDRINK
BEMERRY
editor's letter
veronika studer
CHRISTMAS IS ALMOST UPON US. THIS YEAR HAS PASSED JUST AS QUICKLY AS ANY OTHER. NOW IT IS TIME TO RELAX,
TO SLOW DOWN AND ENJOY THE LAST MONTH OF THE YEAR 2012. I CANNOT WAIT TO SPEND THE HOLIDAYS WITH
MY FAMILY AND NOT BECAUSE OF THE PRESENTS, BUT BECAUSE THIS IS THE ONLY TIME WE ALL GATHER AT
GRANDMA. NOBODY COMES UP WITH EXCUSES; WE ARE ALL THERE IN THE SAME TIME AT THE SAME PLACE TO
CELEBRATE. EVEN THE FOOD TASTE BETTER THAN USUAL BECAUSE IT IS MADE WITH LOVE AND EXCEPTIONAL CARE. WE POURED OUR HEART INTO THIS WINTER EDITION; LET
THIS BE OUR CHRISTMAS PRESENT FOR YOU. THANK YOU FOR YOUR SUPPORT, SEE YOU ALL IN 2013. WE WISH YOU ALL
A MERRY CHRISTMAS AND A HAPPY NEW YEAR!
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chestnutchestnutchestnutchestnutchestnut
The tiny brown
treasures of
the Winter are
excellent both
in savory
and sweet meals.
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Chestnut chocolate
marble cake
for the cake
250g flour | 1.5 tsp baking soda | 250g caster sugar | 200g butter | 150g
chestnut puree | 150g crème fraiche | 1 Tbsp unsweetened cocoa powder | 2 eggs
1 | 3
PREHEAT OVEN TO 1700C. COMBINE FLOUR, SUGAR AND BICARBONATE OF SODA IN A BOWL. IN A SAUCEPAN HEAT
UP MILK AND ADD BUTTER. STIR MIXTURE UNTIL BUTTER DISSOLVES THEN SET ASIDE TO COOL.
2 | 3
WHISK TOGETHER EGGS AND CRÈME FRAICHE AND COMBINE WITH FLOUR AND MILK MIXTURE. SPOON HALF OF THE BATTER
IN ANOTHER BOWL. ADD COCOA POWDER TO ONE HALF AND CHESTNUT PUREE TO THE OTHER HALF OF THE BATTER.
3 | 3
SPOON BATTERS INTO A BUNDT CAKE MOLD AND BAKE IT FOR AN HOUR OR UNTIL SKEWER COMES OUT CLEAN. SERVE IT
WITH CHOCOLATE SAUCE AND CHERRY PRESERVES.
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Forget fast food,
this Winter
is all about
slow cooking.
take itslow
take itslow
take itslow
take it slow
take itslow
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take it slow
Lamb in salt
crust
for the lamb
2500g leg of lamb | 8 cloves of garlic | 1 onion | 350g bacon | 1 Tbsp rosmary |
1 Tbsp thyme | 4 Tbsp olive oil | 6 egg whites | 2500g large see salt
1 | 2
CLEAN THE MEAT FROM THE FAT AND PLACE IT A ROASTING PAN. COMBINE OLIVE OIL WITH CRUSHED
GARLIC AND DICED ONION. RUB THE MEAT WITH THE OIL AND COVER IT WITH BACON SLICES.
2 | 2
MIX SALT WITH EGG WHITES AND COVER THE MEAT. BAKE IT ON 1500C FOR 2 1/2 HOURS. REMOVE THE SALT CRUST AND
BACON, SERVE IT WITH MASHED POTATOES.
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IF YOU DON'T HAVE IPAD,
WE ALSO THOUGHT ON YOU DEAR READER.
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DOWNLOAD THE SPECIAL
EXTENDED ISSUE ON 130 PAGES NOW.
BUY IT NOW FOR 2$
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"THE ONLY GIFT
IS A PORTION
OF THYSELF."
– RALPH WALDO
EMERSON
christmaspresentschristmaspresentschristmaspresentschristmaspresentschristmaspresents
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christmas presents
Home made
spice mix
Create your
own spice mix,
spoon it in glass
jars and wrap a
ribbon around
the neck.
IF YOU HAVE AN IPAD,
WE HAVE THE SPOON FOR THAT.
AVAILABLE NOW
ON THE APP STORE.
more info on www.thespoonmagazine.com
VOLUME 1 VOLUME 2
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"As long as there
was coffee in the
world, how bad
could things be?"
– Cassandra Clare,
City of Ashes
coffeecoffeecoffeecoffeecoffee
Coffee chocolate
self-saucing pudding
for the pudding
400g brown sugar | 2 eggs | 150g butter | 220g flour | 1 tsp baking powder |
½ tsp baking soda | 30g cocoa powder | 1 Tbsp instant coffee | 250ml milk
1 | 4
PREHEAT OVEN TO 1800C. BEAT BUTTER AND HALF OF THE SUGAR UNTIL PALE AND CREAMY, ADD EGGS AND BEAT TO
COMBINE. MELT HALF OF THE INSTANT COFFEE IN THE MILK. 2 | 4
SIFT OVER FLOUR, HALF OF THE COCOA POWDER AND BAKING POWDER. STIR IN MILK AND BEAT UNTIL SMOOTH. DIVIDE
MIXTURE AMONG 4 BUTTERED MOULDS AND SET ASIDE.3 | 4
COMBINE REMAINING BROWN SUGAR, COCOA POWDER, INSTANT COFFEE IN A BOWL, ADD
300 ml BOILING WATER AND STIR TO COMBINE.4 | 4
GENTLY SPOON OVER PUDDING BATTER, THEN BAKE FOR 20-25 MINUTES OR UNTIL RISEN
AND A SKEWER WITHDRAWS CLEAN.
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FIND US ON WEB
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FIND US ON FACEBOOK
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From the volume 3
Say, cheesecake
Italian pasta
Eat green
Cocktails with flowers
And many more
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photographer and editor in chief
VERONIKA STUDER
digital CREATIVE DIRECTOR
DAVID LENCSES-toth
APP ICON DESIGNED BY
www.neverager.com
special thanks to
alexandra keneSSey
agnes brunner
Aniko Nyul
Anna Tuske
Zsanett Barabas
find us on
www.thespoonmagazine.com
fonts
frontage by Juri Zaech
chronicle by Hoefler & Frere-Jones
agora sans by Panos Vassiliou
worthe numerals by house industries
credits
the spoon vol. 2
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