Honest Food - Spring 2017

HONEST FOOD
magazine
Recipes with aesthetics
ISSUE 08
EDITOR’S LETTER
The main news of the last week is that the spring is finally here! Plus, the feeling
that something very important, perhaps a dream, is just about to come true. This is
the magic of the 1st of March!
Two months ago, our digital project has turned one year old, we have blown the
candles on a celebration cake and made some wishes. And you know what? They
are already becoming a reality… We are collecting our very first book from a printing
house very soon. Our issues are to be bilingual now, not only in Russian but also in
English. Everything else that is still a dream I’d like to keep for our next issues…
This issue is truly light, with scents of spring and sunny mood. You’ll find tasty
breakfast ideas, a lot of different cocktail, salad, dessert recipes, interviews with
inspiring people and stories that should make you want to gather with your friends or
loved ones for a heart-to-heart… Or to watch a movie together and then discuss and
share your thoughts about it.
How about the scene from the “Just like a movie…” column? Let me warn you
here, you might feel like you want to move to one of those French villages or at least
go for a gastronomic journey. If not to France then at least to the nearest bakery!
And then we are going to teach you how to make great bread at home. Prawns with
chef’s sauce will compliment it so well! Make sure you pick a dessert for the upcoming
weekend, too! How about Triple Brownies?..
If fresh berries are not available throughout the year where you are, use frozen
ones as very soon we’ll start getting fresh harvest of bilberries from the forest and
currants from orchards. It’s always like this, first we happily look at the first snowdrop
flowers and then in the blink of an eye everything around turns green and full of
bloom. And then, I’m sure it doesn’t feel longer than two days, we have fresh berries.
It is so easy not to rush the Spring because it rushes itself.
Happy Spring, friends! May it be joyful!
NATASHA KSENZHUK
Editor-in-chief
editor@honestfoodmagazine.com
HONEST FOOD No.8
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HONEST FOOD No.8
OUR BAND
KATERINA
PERERA
ELENA
FELDBAUM
OKSANA
MORRIS
ELENA
KOVAL
editor,
food-bloger
editor,
food-bloger
photographer,
cover photographer
food-bloger
KSENIYA
SHIKINA
OLGA
PANKOVA
MARIA
KONOREVA
INNA
HOERFURTER
food-bloger
food-photographer
food-bloger
food-bloger
LORETA
JASUKENENE
ELZE
JASUKENAITE
YANA
MANAKOVA
MARIA
BELEY
photographer
photographer
food-bloger
author
HONEST FOOD No.8
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Cover
OKSANA
MORRIS
Design:
NATASHA
KSENZHUK
MARIA
KASYANOVA
LILIYA
DAVIDENKO
DIANA
SAPOZHNIKOVA
food-bloger
food-bloger
food-bloger
Translation
from russian:
ELENA
FELDBAUM
KATERINA
PERERA
LILIYA
DAVIDENKO
SVETLANA
PIMENOV
INNA
ZVEREVA
DASHA
YASINSKAYA
REGINA
FATKULINA
food-bloger
food-bloger
food-bloger
INNA
HOERFURTER
OKSANA
MORRIS
DIANA
SAPOZHNIKOVA
ANNA
MERKUROVA
ANASTASIA
YUSUPOVA
DASHA
USTINOVA
food-bloger
food-bloger
food-bloger
5
HONEST FOOD No.8
Manifesting the love to hand making, sophisti cated food and tasteful styling.
HTTP://ECLECTICLABDESIGNS.COM
OUR PARTNER
COLORFUL SALAD WITH CUCUMBERS
AND WATERMELON RADISH BY
ECLECTIC.LAB.DESIGNS
Serves 2
For the salad:
For the dressing:
3 cups assorted butter lettuce leaves, red and
1 tbsp balsamic vinegar
green, washed and dried
1/2 tsp Dijon mustard
1 cup super greens mix, washed and dried
1 tbsp avocado oil, or extra virgin olive oil
1 medium watermelon radish, washed and thinly
1 tsp of honey
sliced
1 tbsp raw pumpkin seeds
2 Persian cucumbers, washed and sliced thinly
1 tsp toasted black sesame seeds
lengthwise
salt, black pepper, to taste
clover sprouts, a handful, or any other micro
greens
1. In a small bowl or a glass jar, whisk together all the ingredients for the dressing.
2. Mix salad leaves, place them in a salad bowl and top with sliced radishes, cucumbers and clover
sprouts placing them randomly.
3. Sprinkle the salad with toasted black sesame and raw pumpkin seeds. Pour the dressing on top
and serve.
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CONTENTS
MORNING 10
118
IN SEASON 18
INTERVIEW 62
SPRING SALADS 78
GATHER TOGETHER 84
EDITOR’S CHOICE 94
JUST LIKE A MOVIE 102
MAIN COURSE 110
SWEET ART 118
TEATIME 124
MINDFUL EATING 136
SPRING 148
DRINKS 154
EASY TO COOK 158
TASTE OF CHILDHOOD 168
CHEF’S RECIPES 174
SWEET EASTER BREAD 180
TABLE OF CONVERSION186
159
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HONEST FOOD No.8
Recipes and
Photography
KSENIYA
SHIKINA
MORNING
Whether you like to start your day with sunrise, or, you
prefer to sleep until noon, it doesn’t really matter, because any
Spring morning is uniquely wonderful.
No morning should ever happen without breakfast! In
our home, even on busiest and most hectic days, we always
find time to have breakfast together. On weekdays, it might
be something quick and simple, like oatmeal or cereal. But
weekends are meant for fancy breakfast experiments!
I would like to offer you a few recipes in which eggs will be a
featured star. They will get baked, fried, boiled - with or without
a shell - which means there would be no lack of verity, despite
the fact that all the recipes have the same main ingredient in
common. Isn’t it incredible, how such a simple ingredient can
manifest itself in an enormous amounts of recipes? And I really
hope that this long list of recipes will never stop to grow.
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MORNING
“
An original recipe for French omelet does not call for any milk, as
French chefs believe a true omelet should consist of eggs only…
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MORNING
FRENCH OMELET WITH MUSHROOMS
AND CHEESE
Serves 2
100 g (3.5 oz) white mushrooms, thinly sliced
½ small onion, sliced into half rings
4 eggs
salt, pepper, optional
2 parsley sprigs, finely chopped
50 g (1.75 oz) Circassian cheese (can be substituted with Halloumi cheese), sliced
olive oil, for frying
1. In a non-stick frying pan, sauté mushrooms and onions over medium heat until cooked through.
Season with salt to taste, transfer to a small bowl and set aside.
2. Whisk the eggs in a mixing bowl until frothy and pale yellow in color. Add parsley, salt and pepper
to taste.
3. In a non-stick skillet or frying pan, heat some olive oil over medium heat. Once the skillet heated
through, pour in the egg mixture and swirl to distribute evenly.
4. Let the eggs set slightly for a couple of seconds, then take a wooden fork or spatula and gently
draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave
for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again,
and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the
pan flat on the heat, shake it back and forth a few times to settle the mixture. Put slices of cheese and
mushroom mixture in the center and using a spatula fold the edge of the omelet in from one side, then
from the other enveloping the filling.
5. Flip the omelet over and cook another 5-10 seconds. Serve immediately.
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MORNING
EGG & TUNA CROISSANT SANDWICH
Serves 2
2 eggs
100 g tuna in its own juice, mashed with a fork
½ small onion, finely chopped
2 croissants
arugula, a handful
1 small cucumber, sliced
1. Place eggs in a small pot, cover with cold water and bring to boil over high heat. Cook for 4 minutes.
Remove from heat and transfer eggs into icy cold water and let cool. Peel the eggs and cut into slices.
2. Mix tuna with onions.
3. Slice each croissant in half lengthwise. On a bottom half of the croissant put arugula, tuna, eggs,
and season with salt. Put cucumber slices on top, season with salt and pepper and cover with top half
of croissant.
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MORNING
EGGS EN COCOTTE IN BREAD NEST
Serves 2
2 slices of sandwich bread
vegetable oil, for greasing
2 cheese slices
4 cherry tomatoes, sliced
2 eggs
salt and pepper, optional
green onion, thinly slices, for garnish
1. Preheat the oven to 200°C.
2. Cut off the crust from bread and roll the bread with a rolling pin on both sides.
3. Grease ramekins with a small amount of vegetable oil. Put rolled bread inside the ramekins forming
a «nest». Put cheese and tomatoes inside the nest, break in the egg, and season with salt and pepper.
4. Place the ramekins into preheated over and bake for about 15 minutes in oven, or until the egg is
set.
5. Serve garnished with green onions.
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MORNING
SPINACH WAFFLES WITH POACHED EGGS
Serves: 4
For waffles:
3 tbsp butter, melt and let cool
1 egg
330 ml (11 oz) kefir or buttermilk
50 g (1.75 oz) fresh spinach, pureе in a food processor
а pinch of sugar
1 tsp salt
1 tsp vanilla extract
180 g (6.3 oz / scant 1.5 cup) flour
1 tsp baking powder
For poached eggs:
1 tbsp apple cider vinegar
4 eggs
water, for poaching
1. Preheat your waffle iron.
2. In a bowl mix butter, egg, kefir, spinach, sugar, salt and vanilla. Whisk until just combined.
3. In another bowl, sift flour with baking powder. Add wet ingredients to the flour mixture and whisk
gently. Do not overmix!
4. Pour the batter in the center of the iron. Bake until brown and crispy on both sides.
5. Poach the eggs. Carefully break each egg, without damaging the yolk, into a separate container or
a little bowl. Bring water to boil in a saucepan over high heat. Add apple vinegar and reduce the heat
to medium bringing water to simmer. Vigorously stir water with a whisk creating a whirlpool. Add egg
in the center of whirlpool by bringing a container with egg as close to the water as possible and sliding
the egg in. Take the pan off the heat immediately and let the egg sit in hot water for 4 minutes, then
remove the egg with a slotted spoon into a container with warm water. Repeat with the remaining
eggs. Take the eggs out of warm water with a slotted spoon and pat dry gently with a paper towel.
6. Serve poached eggs, seasoned with salt and pepper, on top of the waffles.
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MORNING
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Recipes and
Photography
NATASHA
KSENZHUK
KATERINA
PERERA
IN SEASON
OLGA
PANKOVA
BLOOD ORANGE
I have always associated these beauties with the end of
Winter and the beginning of Spring. They are not only incredibly
photogenic, they also are juicier and more delicate than regular
oranges. Bloody oranges can be used in any recipe that calls
for regular oranges, although they can suffice as a dessert on
their own, or they can be squeezed into a glass of fresh and
delicious juice. And, to add a pleasant bonus — red pigment in
blood oranges slows down the aging process in human bodies!
I inherited he recipe of fish roasted with slices of blood
oranges from one of our authors. Although, I usually prefer my
fish roasted with just salt, pepper and lemon juice, I liked the
alternative with blood oranges just as much. The tantalizing
aroma that fills the kitchen during the roasting process is truly
mind-blowing.
Another aroma that will keep you coming back to the recipe
over and over again, is the smell of hot wine dressing. It is
simply divine! After you are done with your salad, just make
sure to soak up whatever dressing is left on the bottom of a
salad bowl with a piece of fresh baguette. And do not be shy!
Clean it all out!
These exotic citruses with bright crimson-stained flesh and
blushed skin add awesome sunset hues to any dish or dessert.
Try these easy muffins that require very basic ingredients, just
add blood orange slices and see for yourself how they transform
and improve their taste during baking and release the tasty
juices. These muffins are quite dense but at the same time
incredibly soft. Be sure they will rock any small tea party or a
lazy weekend breakfast.
And, for an encore - a cocktail! For me personally, this
margarita with blood orange and strawberries turned out to be
even more delicious than its traditional prototype. I just love
when all the ingredients, seemingly perfect on their own, in
combination create something truly remarkable!
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IN SEASON
STRAWBERRY & BLOOD ORANGE
MARGARITA
Serves: 4
1 lb fresh strawberries
8 ounces freshly-squeezed blood orange juice
4 ounces fresh lemon juice
4 ounces silver tequila
4 ounces Cointreau
sliced strawberries for serving
kosher salt for the rims, optional
ice cubes, optional
1. Add the strawberries, blood orange juice, lemon juice, tequila, Cointreau to your blender. Blend
until the mixture is smooth and well mixed.
2. If salt the rims of the glasses, take a lemon and run it along the rim of the glass. Press the glass
into a plate of kosher salt.
3. Add ice to each glass. Pour the margarita over and garnish with extra fresh strawberries. Enjoy
immediately.
“
Frozen strawberries can be used in place of fresh strawberries.
Blood oranges can be substituted for regular oranges. And for a
sweeter cocktail, honey or maple syrup can be added.
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IN SEASON
SALAD WITH HOT WINE SAUCE
Serves: 4
For sauce:
zest of 1 lemon
juice of 1 lemon
zest of 1 orange red
juice of 1 orange red
100 ml dry red wine
1 tablespoon sugar
2 tablespoons honey
For salad:
3 red orange, peel, cut into circles
1 orange, peeled, divided into slices
peeled pistachio nuts, optional
1. Add the zest and juice of lemon and orange to the small saucepan. Add the wine, sugar and honey.
Put on a small fire, wait until the sugar has dissolved, reduce the heat and simmer until thick dressing
for 10-15 minutes.
2. Put oranges and pistachios on the dish, pour the dressing. Serve immediately
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IN SEASON
HERB & CITRUS ROASTED TROUT
Serves: 4
1 whole dorado, cleaned and gutted
1 blood orange, sliced
1 lemon, sliced
parsley
salt, pepper
extra virgin olive oil
1. Preheat over to 425°F. Drizzle olive oil all over the pan surface, if using cast iron pan. If using
regular baking pan, line it with parchment paper.
2. Rinse and pat dry the fish and sprinkle with salt and pepper inside and out.
3. Stuff the cavity with a few slices of lemon and orange, and a few sprigs of each herb you are using.
4. Lay the fish on the pan and drizzle some olive oil on top. Arrange the leftover lemon and orange
slices in and around the fish.
5. Roast in the hot oven for anywhere from 20 to 30 minutes, depending on the size of fish.
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HONEST FOOD No.8
IN SEASON
BLOOD ORANGE MUFFINS
Serves 10
2-3 medium blood oranges
1 tbsp maple syrup + for serving
1 large egg
zest of 1 blood orange, finely grated
50 g (1.76 oz/ ¼ cup) white sugar
60 ml (2.12 oz/ ¼ cup) vegetable oil + for tins
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
60 ml (2.12 oz/ ¼ cup) milk
1 tsp vanilla extract
200 g (7 oz/ 1 large) apple, peeled, cored, coarsely grated
180 g (6.35 oz/ 1 ¼ cups) all-purpose flour
7 g (2 tsp) baking powder
1. Preheat the oven to 180⁰C (355⁰F). Get the muffin tins ready, greasing them with oil lightly.
2. Slice the blood oranges crossways to 0.8-1 cm thickness. Cut the peels and white pith off. Place
one blood orange slice in each of the prepared tins. Drizzle evenly with the maple syrup. Bake in the
preheated oven for 5-7 minutes.
3. In a mixing bowl, whisk the egg with blood orange zest, sugar and oil until light and thick, 3-5
minutes. Add in the spices, salt, milk and vanilla extract and whisk again until fully incorporated.
4. Using a spatula, stir in the grated apple, followed by the flour and baking powder. Mix until just
combined.
5. Remove the muffin tins with blood orange slices from the oven, fill them ¾ full with the batter and
smooth out the surface. Return to the hot oven for 17-20 minutes or until golden brown and done. A
wooden skewer inserted in the centre of a muffin should come out clean.
6. Remove the muffins from the oven, leave them in tins for 7-10 minutes, then transfer to a wire
rack top side down to cool completely.
7. Drizzle with more maple syrup just before serving. Store in an airtight container for up to 3 days.
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IN SEASON
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Recipes and
Photography
ELENA
FELDBAUM
IN SEASON
KEFIR
This magical drink is only now gaining its popularity in
Western culinary world. Whereas, in some Eastern cultures kefir
has been well known for its wonderful qualities for centuries.
An ancient legend says, that people of Caucasian mountains
have kefir to thank for their exceptionally strong health and
longevity in general. And modern science confirms that this
fermented drink has truly miraculous properties.
I inherited a recipe for kefir pancakes with apples from my
paternal grandmother, so, naturally, I wanted to call it “a family
recipe”. But, I know for a fact that every other grandma of my
homeland uses the same, or a very similar recipe and calls
them “my signature pancakes”.. Therefore, I’m dedicating it to
the all grandmothers of former Soviet Union.
Kefir crust pizza with mushrooms, partially made with wholewheat flour is a great lighter version of a widely popular dish,
which makes it very much appropriate for the spring season.
Despite the fact that semolina kefir cake is a newer recipe
in my life-long culinary journey, I instantly wanted to file it
away in my mind into an invisible folder of “cozy recipes”. There
is just something very homey and simple about it.
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IN SEASON
WHOLE WHEAT KEFIR CRUST MUSHROOM
PIZZA
For a 30 cm (12-inch) pizza, serves 8
For dough:
160 g (6 oz/1 cup) all-purpose flour
160 g (6 oz/1 cup) whole-wheat flour
1/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
185 g (3/4 cup) whole milk kefir
1 tbsp honey
1 tbsp semolina, for dusting
For toppings:
2 tbsp vegetable oil
1 garlic clove, finely chopped
600 g (20 oz) mixed mushrooms, roughly chopped
pinch of salt
pinch of ground black pepper
30 g (1 oz) finely grated Parmesan
150 g (5 oz) cherry tomatoes, halved
20 g (3/4 oz) arugula
20 g (3/4 oz) shaved toscano cheese
1. Sift the flours together with baking soda, baking powder and salt into a large bowl. Make a well in
a flour mixture, pour kefir and honey into a well, stir and form a ball. Invert the dough onto a clean
working surface and kneed until very smooth and doesn’t stick to hands anymore. Cover and leave to
rest for 30 minutes.
2. While the dough is resting cook the mushrooms. Heat the oil in a large sauté or frying pan over
medium heat until very hot, but not smoking. Add garlic and fry for about 10 seconds, then, add
mushrooms. Cook the mushrooms, stirring occasionally, until most the liquid has evaporated, then
season with salt and pepper and fry until golden. Take off the heat and set aside to cool.
3. Install the rack in the lower third of the oven. If using a pizza stone, put it in the oven as well.
Preheat the oven to 240°C (465°F). You can use a large cast iron skillet or a thick baking sheet instead
of pizza stone.
4. Roll out pizza dough into an 11-12 inch circle. Evenly dust a wooden pizza peel with semolina and
transfer rolled-out dough onto it.
5. On top of the dough circle, evenly distribute grated Parmesan. On top of cheese, lay out tomatoes
and mushrooms. Slightly fold in the edges of the dough.
6. Open the oven and transfer pizza onto a stone (cast iron or baking sheet) inside of the oven, letting
it slide from the peel (semolina should make the sliding smoother). Bake for 15 minutes.
7. When pizza is done, take it out of the over with the help of pizza peel. Evenly distribute arugula and
cheese shavings on top on the hot pizza, cut into portions and serve immediately.
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IN SEASON
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IN SEASON
KEFIR APPLE PANCAKES
Makes about 24 pancakes
450 ml (15 oz / 2 cups) plain kefir
2 large eggs
2 tablespoons sugar
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
190 g (6 ¾ oz / 1¼ cup) flour
1½ cup grated apple, about 2 medium apples
canola oil, for pan greasing
1. In a large mixing bowl, combine kefir, eggs, sugar, baking soda, vanilla extract and salt and whisk
together until smooth.
2. Add flour and whisk until no lumps are left. Cover the bowl and set aside for at least 30 minutes.
3. Squeeze out the excess liquid from grated apple and add it to the batter. Mix well to incorporate.
4. Grease lightly a nonstick skillet and put over medium-low heat. Once the skillet is heated through,
turn down the heat to low. Using a ¼-cup measuring cup pour the batter on to a skillet and cook for
about 3-4 minutes, until evenly golden. Using a spatula flip the pancake and cook for another 3-4
minutes.
5. Serve warm with fresh fruit and syrup of your choice.
“
As an alternative, you can use thinly slice the apples.
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IN SEASON
BROWN SUGAR SEMOLINA KEFIR CAKE
WITH HAZELNUTS
For a 20-22 cm (8-inch) cake, serves 8-10
For batter:
320 g (11 oz/2 cups) semolina
350 ml (12 oz/1.5 cup) whole milk kefir (1)
1 tbsp baking powder
1 1/2 tsp baking soda
1 tsp vanilla extract (1)
1/2 tsp salt
3 large eggs
225 g (8 oz/1 cup, packed) brown sugar (1)
150 g (5 oz/1 cup) roasted shelled hazelnuts
butter, for pan greasing
For soaking:
125 ml (4 oz/1/2 cup) whole milk kefir (2)
75 g (2.5 oz/1/3 cup) brown sugar (2)
1/2 tsp vanilla extract (2)
1. Preheat the oven to 180 degrees C (355 F). Generously grease a cake pan (20-22 cm/8-inch) with
butter and set aside.
2. In a large mixing bowl, combine semolina and kefir. Add baking powder, baking soda, vanilla and
salt and mix well. Set aside.
3. Using electric mixer beat the eggs with brown sugar until fluffy and pale brown in color. Transfer
the egg mixture to the bowl with kefir mixture and mix well using a wooden spatula until homogenous.
4. Pour the batter into a greased pan and evenly distribute hazelnuts on top. Bake in a preheated
oven for about 35-40 minutes, or until the wooden tester inserted in the center comes out dry.
5. When done, take out of the oven and leave in the pan for about 10 minutes. Then, run a thin
spatula around the side of the cake and invert onto a cooling rack, immediately flipping over. Let cool
completely.
6. While the cake is cooling, whisk together all the ingredients for soaking liquid until the sugar
dissolves completely.
7. Transfer the cake onto a serving platter and spoon the soaking liquid on top of the cake taking the
time and letting the liquid to soak in.
8. Serve the cake at room temperature or cooled. Store in refrigerator up to 3 days.
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HONEST FOOD No.8
Recipes and
Photography:
OLGA
PANKOVA
IN SEASON
SPRING GARLIC
Most likely, many of you have already tried things like onion
soup, onion marmalade, or onion pies. Onion recipes are pretty
common these days. But what if we use garlic in place of onion
in those recipes? Does it sound weird? Or, even scary? Or, is it
intriguing and tempting? How many garlic cloves are you ready
to use at once? 1, 2, 3, 5? Some people are very cautious
when it comes to eating garlic due to its strong and particular
fragrance. I, on the other, have a soft spot for it and never limit
myself when it comes to garlic!
I have prepared for you a selection of recipes that use
roasted garlic. There is a creamy garlic soup with croutons and
parmesan crisps, there is a caramelized garlic quiche, and there
is a versatile garlic sauce that can be used as a salad dressing,
or, can be served on a side of roasted vegetables, pasta and
meat, or, can substitute mayo in any dish.
When roasted, a strong and pronounced taste of garlic
becomes much more subtle and much less intense. With that,
roasted garlic still has all the benefits of fresh garlic and can
combat viruses and strengthen your immune system. Exactly
what our bodies need during early spring!
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IN SEASON
GARLIC SOUP
Serves 4
For soup:
30 garlic cloves, unpeeled (1)
2 tbsp olive oil
sea salt, pepper, to taste (1)
2 tbsp butter
2 medium onions, finely chopped
2 tsp thyme leaves
15 garlic cloves, smashed and peeled (2)
1 l (1 qt) chicken or vegetable broth
2 large potatoes, peeled and cubed
150 ml (5 oz) heavy cream, whipped
½ tsp sea salt (2)
½ tsp ground black pepper (2)
For serving:
50 g (2 oz) grated Parmesan
4 lemon wedges
croutons and parmesan chips
1. Preheat the oven to 170°C (340°F). Cut the bottoms off the garlic cloves (1) and place then into a
baking dish. Drizzle with olive oil, season with salt and pepper (1) and toss to coat. Cover the baking
dish with lid or foil and roast for 45 minutes, or until the garlic golden brown and tender. When done,
let cool, then squeeze the garlic out of the shells.
2. In a large pot with a heavy bottom, melt the butter over medium heat. Add the onion and thyme
and cook stirring occasionally until onion is translucent, about 5 minutes. Add roasted garlic and
uncooked garlic (2) and cook for another couple of minutes, until garlic is fragrant.
3. To the pot, add the broth, potatoes and garlic mix, bring to boil, then, reduce the heat and simmer
for about 20 minutes.
4. Using immersion blender, puree the soup. Add the cream and bring to simmer on low heat. Season
with salt and pepper (2).
5. Serve hot garnished with grated cheese, croutons and chips, and with a lemon wedge on a side.
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“
Comparing to traditional quiches, this quiche is much lighter on
calories and is relatively easy to put together...
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IN SEASON
CARAMELIZED GARLIC QUICHE
Serves 6
For dough:
250 g (8.8 oz / 2 cups) flour, sifted
160 g (5.6 oz / 2/3 cup) butter, cold, cut into cubes
5 eggs
For filling:
10 garlic cloves
500 ml (2 cups) water
1 tbsp olive oil
40 g (1.4 oz / 3 tbsp) butter
rosemary, chopped, optional
thyme, leaves only, optional
2 tbsp wine vinegar, either red or white
4 tbsp sugar
300 g (10.5 oz / 1 1/3 cup) sour cream
3 eggs
salt, pepper, to taste
200 g (7 oz) hard goat cheese, grat
1. In a large bowl, combine flour and butter and work into a crumbled mixture by using your fingers.
Add eggs, one at a time and form the dough without over-kneading. Form a ball, wrap in plastic and
refrigerate for 30 minutes.
2. In a soup pot combine cold water and garlic and bring to boil over medium-high heat. Cook for
another 7 minutes after it reaches boiling point. Using a slotted spoon take the garlic out and place on
a plates lined with paper towel. Reserve the cooking liquids.
3. In a skillet or a sauté pan, heat the oil over medium heat. To hot oil add butter, rosemary and
thyme, and cook, stirring constantly for 1 minute. Then add wine vinegar, sugar, and garlic cooking
liquid and stir to incorporate. Add cooked garlic and caramelize, stirring occasionally, for about 10
minutes, or until most of the liquid has evaporated.
4. In a separate bowl, combine sour cream, eggs, some salt and pepper and whisk to combine.
5. Preheat the oven to 180°C (355°F). Take the dough out of the refrigerator and roll out into a 3mm
(1/8-inch) thick disk. Using a rolling pin, transfer dough onto a 24cm (9-10 inch) pie plate. Using a
fork, prick the dough all over. Line a piece of foil over the dough and fill with pie weights (can use dry
beans instead). Bake in a preheated over for 10 minutes. Then, remove the weights and foil and bake
for another 5 minutes. Take out of the oven and set aside to cool. Increase the temperature to 200°C
(395°F). Evenly distribute caramelized garlic with herbs and grated goat cheese on the bottom of the
cooled crust. Pour the sour cream and eggs mixture over and bake for 12-15 minutes, or until golden
brown around the edge.
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GARLIC SAUCE
Serves 4
2 large garlic heads
2 tbsp olive oil (1)
sea salt, black pepper, to taste
100 g (3 ½ oz) cashew nuts
juice of ½ lime
1 tsp sesame oil
2 tsp olive oil (2)
1 tbsp mustard
1 tsp capers
1 tsp honey
1 tbsp white wine vinegar
250 ml (8 oz) vegetable broth
1. Preheat the oven to 200°C (395°F).
2. Slice off the tops of the garlic heads, drizzle olive oil (1) on top and season with salt and pepper.
Wrap each garlic head in a piece of foil and roast in a preheated oven for 35-40 minutes, or until
tender.
3. When done, squeeze out the garlic out of the each clove into a food processor. Add cashews,
lime juice, sesame oil, olive oil (2), mustard, capers, honey and white wine vinegar, and pulse until
homogeneous, gradually adding the broth. Taste and adjust seasoning, if desired.
4. Keep in refrigerator and use within one week.
“
Any other kind of nuts can be used in place of cashew here...
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Recipes and
Photography:
REGINA
FATKULINA
IN SEASON
HAZELNUT
Nowadays, all kinds of nuts are available year-around.
During a particularly vulnerable for health springtime, especially
during Lent, nuts are great source of protein.
Hazelnut is one of my favorite types of a nut. The taste of it
takes me back to my childhood. My dad used to bring hazelnuts
from his trips abroad and I used to love stuffing my pockets full
of those perfect little nuts to snack on my way to grandma’s
house.
You will love my creamy hazelnut soup even if you do not
like cauliflower. And it is always easier to get out of the bed in
the morning when I know that I have some hazelnut biscotti
saved up for breakfast.
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HAZELNUT CREAM SOUP
Serves 4-6
1 leek, white part only, sliced thinly into rounds
For serving (optional):
1 garlic clove, minced
sage leaves
1 cauliflower head (1-1.3 kg / 2-2.5 lb), broken
olive oil
into florets
a slice of crispy fried bacon
1.5 l (1.5 fl.qt) vegetable broth
scallion, sliced
salt, pepper, to taste
a handful of shelled and skinned hazelnuts, finely
100 g (3.5 oz) shelled and skinned hazelnut
chopped
1-2 tbsp lemon juice
1. In a sauté pan or a skillet, over medium heat, cook leek and garlic for about 2 minutes. Add
cauliflower and cook for another 5-8 minutes, or until cauliflower is tender and starts to brown.
2. Transfer the cauliflower mixture to a soup pot, add broth, season with salt and pepper and bring to
boil over medium-high heat. Then, reduce heat to low and simmer for 25-30 minutes.
3. To the soup, add hazelnuts and lemon juice and puree in batches in a blender. Taste the soup and
adjust seasoning, if necessary.
4. Heat oil in a small skillet over medium-high heat until hot and fry a few sage leaves until crispy,
2–3 seconds.
5. For serving, pour soup in a bowl and garnish with crispy bacon, fried sage leaves, sliced scallion
and some chopped hazelnuts.
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IN SEASON
HAZELNUT CHOCOLATE SPREAD
Makes 400 g (about 14 oz)
250 g (8.8 oz) shelled hazelnuts, roasted and skinned
45 g (1.6 oz) bittersweet chocolate chips
90 g (3.2 oz) powdered sugar
2 tbsp cocoa powder
¼ tsp sea salt
2 tbsp olive oil
1. Place chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir
occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
2. Grind the nuts in a food processor until pasty, 1 minute. Scrape down the bowl with a rubber
spatula.
3. In a mixing bowl combine hazelnut paste and the rest of the ingredients and mix well to combine.
4. Transfer the spread into a glass jar and keep refrigerated.
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IN SEASON
HAZELNUT ORANGE BISCOTTI WITH
CARDAMOM
Makes 30-36 biscotti
150 g (5 oz / 2/3 cup) unsalted butter, at room temperature
200 g (7 oz / 1 cup) sugar
1 medium egg
1 yolk
240 g (8½ oz / 2 cups) all-purpose flour, sifted
½ tbsp baking powder
zest, from 2 oranges
1 tsp cardamom
½ tsp salt
160 g (5½ oz / 1 cup) roasted shelled hazelnuts, coarsely chopped
1. Preheat the oven to 160°C (320°C) and position a rack in upper third of the oven.
2. In the bowl of a standing electric mixer fitted with paddle attachment, beat the butter with the
sugar on medium speed until smooth. Beat in the egg and the yolk, just until combined.
3. In a small bowl, whisk the flour with the baking powder, orange zest, cardamom and salt. Add the
dry ingredients to the butter mixture and beat at low speed until combined. Add the nuts and orange
zest and stir to incorporate.
4. Line a large baking sheet with parchment paper. Divide the dough in half. Transfer the dough to
a work surface dusted with flour and roll into two 25 cm (10”) long logs. Transfer the logs onto the
baking sheet and bake for 30 minutes, or until golden and firm. When done, take out of the oven and
let the logs cool for 15 minutes.
5. Using a serrated knife, slice the logs on the diagonal 1½ cm (1/2”) thick. Arrange the biscotti cut
sides up on the baking sheet and bake for about 10-12 minutes, until lightly browned. Let the biscotti
cool, then serve or store in airtight container.
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HONEST FOOD No.8
Recipes and
Photography:
INNA
HOERFURTER
NATASHA
KSENZHUK
DASHA
YASINSKAYA
IN SEASON
BASIL
In old times, basil was considered to be a royal herb. In
fact, in Greek “basilikón” literally means royal. And, for its
impeccably perfect combination with tomatoes, Italians call
basil a king of Italian cuisine.
‘Basil’ and ‘pesto’ are kind of synonymous. Ideally, to get
rich and creamy pesto, it should be made using a mortar. But
if you opt out for a food processor, make sure you pulse the
ingredients, in order to keep the basil aroma and create a
perfect texture for your pesto.
Another widely popular traditional recipe is Bruschetta
with Tomato and Basil. For this recipe I suggest to use cherry
tomatoes in spring, but in fall make it with some meaty heirloom
tomatoes from your local farmers markets.
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BASIL PESTO
For 1 cup (250 ml)
2 garlic cloves, peeled
60 g (2 oz) basil leaves
pinch of salt
30 g (1 oz/ ¼ cup) pine nuts
50 g (1.8 oz/ ½ cup) finely grated Parmesan
150 ml (5oz) olive oil (1)
1 tbsp olive oil (2)
1. Crush the garlic using mortar and pestle. Add a handful of basil leaves and salt, and using circular
motions grind until reduced to a paste. Then, add another handful of basil and repeat the process until
all of the basil is used up.
2. Add pine nuts to the mortar and crush until resemble fine breadcrumbs. Then, add cheese and mix
well to incorporate.
3. While stirring the paste constantly start adding the oil (1) by pouring it in a very thin stream.
4. Transfer pesto into a jar, pour the remaining oil (2) on top and close the lid. Can be stored in the
refrigerator up to two weeks. For a more prolonged storing, fill an ice cube tray with pesto and freeze.
Store in freezer up to three month.
“
Pesto can be used in pizza, pasta, vegetable soups, and in egg
or meat dishes. Basil in pesto can also be substituted for parsley, dill,
spinach or dandelion leaves.
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HONEST FOOD No.8
IN SEASON
STRAWBERRY BASIL NON-ALCOHOLIC
COCKTAIL
Serves 1
2 tbsp lemon juice, freshly squeezed
1 tbsp sugar
5 basil leaves
pinch of salt
5 strawberries, fresh or frozen
180 ml (6 oz) carbonated water
ice, for serving, optional
1. In tall container, combine lemon juice, sugar, basil and salt. Lightly crush using a pestle.
2. Add strawberries to the same container. If using frozen strawberries, defrost prior to adding. Crush
with a pestle, then, pour carbonated water over.
3. Strain the cocktail into a glass filled with ice and garnish as desired.
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IN SEASON
BRUSCHETTA WITH RICOTTA, ROASTED
TOMATOES & BASIL
Serves 4
4 baguette slices
1 garlic clove
8 cherry tomatoes, cut in halves
80 g (3 oz )ricotta
4 basil sprigs, leaves only
salt, optional
olive oil, optional
1. Toast baguette slices and rub them with garlic.
2. Roast tomatoes in the oven preheated to 180°C (355°F) for 8-10 minutes.
3. Spread ricotta over baguette slices, and put roasted tomatoes and basil leaves on top. Season with
salt and drizzle with olive oil.
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Recipes and
Photography:
YANA
MANAKOVA
IN SEASON
FARMERS CHEESE
The benefits of farmers cheese are widely known. However, not
everyone enjoys eating it in raw form. The following recipes will help
you to kill two birds with one stone — that is to get all the goodness
out of farmers cheese, while satisfying your taste buds.
The possibilities of baking with farmers cheese are truly
endless — it can be used in fillings, as well it as added to the
pastry dough. Instead of going for the usual cheese danish,
try the recipe of creamy farmer’s cheese tart with canned
tangerines Or, be adventurous and bake something unusual,
like super delicate Lithuanian cookies.
Forget about store-bought cream cheese, and dress up your
sandwiches with homemade farmers cheese & herbs spread. Add
some lox and avocado to that equation and you will have a perfectly
satisfying lunch.
If you haven’t heard about malfatti yet, now is the perfect time to
familiarize yourself with this wonderful Italian dish and try the recipe
that follows.
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HONEST FOOD No.8
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MALFATTI
Sreves 3-4
100 g (3.5 oz) spinach leaves
2 basil sprigs, leaves only, finely chopped
200 g (7 oz) farmer’s cheese
2-3 parsley sprigs, finely chopped
2 eggs
2 garlic cloves, minced
120 g (4 oz) all purpose flour, sifted
salt to taste
100g (3.5 oz) shredded Parmesan
white pepper, to taste
1. Blanch spinach leaves in boiling water for 3 minutes. After 3 minutes, strain and submerge in icecold water for a minute to stop the cooking process. Squeeze the water out and chop finely.
2. In a large bowl mix together farmer’s cheese and eggs, then add the flour, shredded parmesan,
spinach, basil, parsley, garlic, salt and pepper. Mix well.
3. In a medium pot, bring some lightly salted water to a boil.
4. Scoop the batter with a tablespoon and use another tablespoon to shape it up in an oval, then
submerge the spoon with a batter into boiling water and let the batter slip off. Repeat this step until
all the batter is used up.
5. Cook malfatti until they float up to the surface, then take out with a slotted spoon.
6. Serve warm.
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IN SEASON
LOX SANDWICH WITH CREAMY FARMER’S
CHEESE
Serves 2-4
120 g (4 oz) farmer’s cheese
2-5 tbsp sour cream
1-2 parsley sprigs, finely chopped
salt, to taste
4 bread slices, lightly toasted
100 g (3.5 oz) avocado, sliced thinly
200 g (7 oz) cured lox, sliced thinly
50 g (2 oz) capers
baby spinach leaves, a handful
1. Mix farmer’s cheese with sour cream and blend together until creamy using an immersion blender.
Add parsley, season with salt and mix together.
2. Spread the cheese mixture on lightly toasted bread and lay some spinach over. Place avocado
slices over spinach, then, salmon and capers. Cover with another slice of bread (optional).
3. Slice diagonally before serving.
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CREAMY FARMER’S CHEESE TART WITH
CANNED TANGERINES
Makes a 22cm (9-inch) diameter tart
For the dough:
150 g (5 oz) cold unsalted butter
230 g (8 oz) all-purpose flour, sifted
1 tsp baking powder
salt, a pinch
5 tbsp sour cream
For the filling:
1 egg
230 g (8 oz) sugar
1 tsp vanilla extract
200 g (7 oz) farmer cheese
150 g (5 oz) sour cream
300 g (10.5 oz) canned tangerines
1. Preheat the oven to 180°C (355°F). Grease a baking pan with some butter and set aside.
2. On a wide wooden board grate cold butter with a rough cheese grater.
3. Add flour, baking powder, and salt and using a knife chop the ingredients together into a crumbly
mixture.
4. Transfer the mixture to a bowl, add sour cream and knead dough with your hand until till it’s
smooth and pliable. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
5. In a mixing bowl beat together eggs and sugar. Add farmer’s cheese and sour cream and mix well
until creamy. Set aside.
6. Take the dough out of the fridge. Dust the surface with some flour and using a rolling pin roll the
dough out into a thin layer, wide enough to fit the baking pan overlapping the sides.
7. Using a rolling pin transfer the dough in the baking pan. Pour the framer cheese filling into the crust
and place tangerines on top. Bake in the preheated over for 40-50 minutes.
8. Serve at room temperature or chilled.
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LITHUANIAN
COOKIES
Serves 5-6
150 g (5 oz) farmer cheese
175 g (6 oz) butter, room temperature
350 g (12 oz) all purpose flour
1/2 tsp baking powder
pinch of salt
1 egg, lightly beaten
70 g (2.5 oz) sugar
1. Preheat the oven to 200°C (390°F). Line a
cookie sheet with parchment paper and set aside.
2. Combine farmer cheese and butter in a food
processor and blend until creamy and fluffy.
Transfer the mixture into a large bowl; add sour
cream, flour, baking powder and salt. Using your
hands knead a dough until smooth and pliable.
Form a ball, wrap in plastic wrap and refrigerate
for 30 minutes.
3. Dust the surface with some flour. Using a
rolling pin, roll the dough into a 4mm (1/4-inch)
thick disk. Cut the cookies using cookie cutters of
your choice.
4. Place cookies on a lined baking sheet. Brush
the cookies with beaten egg and sprinkle with
some sugar. Bake for 15 minutes.
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INTERVIEW
INGRID HOFSTRA
“
An organized and clean kitchen, and
enough time to cook, make for the best
dishes in the end. And of course, your food
also needs a lot of love. If you make sure
those things are present, then you don’t have
to worry about the end result at all!
63
Talked to:
Edition:
KATERINA
PERERA
ELENA
FELDBAUM
Recipes and
Photography:
Portrait of Ingrid:
INGRID
HOFSTRA
ZAIRA
ZAROTTI
HONEST FOOD No.8
INTERVIEW
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Ingrid is a talented food and lifestyle photographer based in Amsterdam, The
Netherlands. She specializes in documenting food stories and her photographs
contain lively scenes from cafes and restaurants, farmers’ markets, and people’s own
kitchens. Ingrid shoots with a Canon 6D and prefer using nothing but natural light.
Her photography style can be described as pure and nordic, yet warm and lively.
An educational background in (TV-) journalism taught Ingrid how to go through
life hunting for interesting narratives — the everyday stories that deserve to be told
and shared. Often these stories involve food and people who cook, grow and sell that
food. Both armatures cooks and professionals chefs in their natural settings fascinate
Ingrid the most.
TELL US WHAT WAS THE FIRST DISH YOU COOKED ON YOUR OWN, WHAT
IS YOUR FIRST COOKING MEMORY?
When I was a little girl, my mom always baked cakes and pies on weekends. I remember
how I liked to help her, especially with the help involved eating some of the raw dough
(laughs). And of course, checking the oven, making sure nothing got burned.
WHOSE COOKING STYLE IS YOUR BIGGEST INFLUENCE?
My biggest influence is my boyfriend, actually. He enjoys creating recipes from scratch,
putting together ingredients, and creating new flavor combinations. For instance, he has a
signature recipe of tomato soup, paella, pad krapow nua, pear pancakes, etc. What fascinates
me the most is that he can think of a dish based on a thought, or something he has seen on
TV, or in a restaurant, while I often think of new recipes, adapting from existing ones. I truly
admire his originality and curiosity towards food.
WHAT IS/ ARE YOUR FAVORITE CUISINES/ DISHES AND WHAT MAKES
THEM SO GOOD?
I am a big fan of both the Italian and the Thai cuisines. What I love about Italian food is
the rich flavors, soul-warming textures, and the heavy amount of herbs and fresh summer
produce. My favorite Italian dish is risotto: so creamy, yet so flavorful. I appreciate the Thai
cuisine for it’s bold taste, all the spices and exotic products. You can wake me up for Tom
Kha Gai anytime!
SHARE YOUR WORST COOKING NIGHTMARE. ANY EPIC FAILURES?
Where should I start? There are a million of them! What I will never forget is the time
I baked a fig galette. I carefully sourced the figs, laid them out with great precision, baked
the galette, removed it from the oven and… dropped it on the flour. I was so sad. But I didn’t
give up. I went back to the store, bought new figs and remade the galette. Not dropping it
the second time. And it was delicious!
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INTERVIEW
WHAT IS YOUR BRIGHTEST CHILDHOOD MEMORIES ABOUT SPRING?
Well, spring at my home was always marked by the birth of lambs. We had four sheep
and their offspring amazed us every year, bringing lots of joy to my sister and me. Sometimes
one of the sheep-moms would reject one of her little ones, and we would have to feed that
those little lambs. After a while they would grow so attached to us that every morning, when
we would come running outside they often would run toward us. It was one of the best
feelings in the world.
WHAT IS YOUR FAVORITE MOMENT WHEN YOU GATHER AT THE TABLE
WITH YOUR FRIENDS AND FAMILY?
I guess it’s right before we start to eat. When the whole table looks amazing, the food is
served, and everyone is excited to dig in. But, sometimes, I also really enjoy those moments
afterwards. You know, that moment when you finished all the food, but you’re having such
a good time you don’t feel like getting up just yet, and everybody keeps chatting about the
good things in life. That’s very meaningful to me.
HOW WOULD YOU TELL A PERSON YOU LOVE THEM, IN FOOD FORM?
Breakfast in bed. For sure. I love to surprise people with pancakes, a fresh smoothie,
a cup of tea, and some baked fruit, for instance. It’s just the best way to let your someone
special know that you care about him or her.
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IS THERE ANY DUTCH (OR ANY OTHER) DISH/ES YOU REALLY WANT TO
MASTER?
Well, I prefer baking to cooking, but I’d love to be able to create a perfectly baked meat
loaf, or, master my latest obsession — sourdough bread. We have a big bread culture here
in The Netherlands, and a this new bakery just opened up near my house. I’ve talked to the
owners about baking my own sourdough bread and they told me they were more than happy
to teach me some tricks. So that’s very exciting!
IMAGINE YOU ARE HAVING A DINNER PARTY AND CAN INVITE ANY 3
CELEBRITIES, DEAD OR ALIVE. WHO ARE THEY, WHAT WOULD YOU SERVE
AND WHY?
Oh, that would be so much fun! I would definitely invite Emma Watson. She seems so
kind and interesting. I’d also invite Sam Heughan, who plays Jamie Fraser in Outlander. His
accent is just the best and I think he’s a nice (looking) guy too. (smiles) And the third person
would probably be Jamie Oliver, as he was one of the first celeb chefs I really admired. As
to what I would serve – I have no clue… probably some Dutch classics, so they could learn
something about our food culture.
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INTERVIEW
WHICH INGREDIENTS DO YOU
THINK DESERVE MORE LOVE?
I feel like vegetables still don’t get
the love they deserve. Many people in The
Netherlands cook their veggies, instead of
roasting or steaming them. It not only less
nutritious, but it’s also way less tasty. So I’d
love to see more folks experimenting with the
way they prepare vegetables.
PLEASE TELL US WHAT
INSPIRATION FOR YOU?
IS
Inspiration is the beauty I find in everyday
life. It can be flowers on the market, or
photographs I see on Instagram, or traveling,
experiencing ordinary things as if they are
new. I am inspired by creative people, but
also by music and by visiting new places.
PLEASE TELL US ABOUT YOUR
WEEKEND RITUALS.
I am very boring when it comes to my
weekends. I don’t like them fully booked. I
really need some time to reload. So mostly,
I do nothing. I watch some TV, edit some
photos, do a little baking, or maybe go out
for dinner and see a movie.
WHAT IS THE MOST IMPORTANT
LESSON YOU’VE LEARNED IN THE
KITCHEN?
Slow is smooth and smooth is fast, as
Phil Dunphy from Modern Family would say.
Whenever I start to rush, things go wrong.
An organized and clean kitchen, and enough
time to cook, make for the best dishes in the
end. And of course, your food also needs a
lot of love. If you make sure those things are
present, then you don’t have to worry about
the end result at all!
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INTERVIEW
PEANUT BUTTER & JELLY BROWNIES
Makes 15 brownies
4 medjool dates, pitted
165 g (5.8 oz / 1 1/2 cup) spelt flour
75 g (2.65 oz / 3/4 cup) unsweetened cocoa powder
1 1/2 tsp baking powder
85g (3 oz / 1/3 cup) peanut butter (1)
150 g (5.3 oz / 3/4 cup) coconut oil (1)
180 ml (6 fl.oz. / 3/4 cup) maple syrup
100 g (3.5 oz / 1/2 cup) coconut sugar
10 ml (1/3 cup) almond milk
1/2 tsp sea salt
1 tbsp vanilla extract
100 grams (3.5 oz) dark chocolate (72%), chopped
1/4 tsp fleur de sel
a handful raspberries
1 tbsp peanut butter (2)
2 tbsp coconut oil, melted (2)
1. Place the dates into a bowl and cover them with boiling water. Soak for 20 minutes. Drain and set
aside.
2. Preheat the oven to 180°C (355°F). Line a sheet pan with parchment paper.
3. Sift spelt flour, cocoa powder and baking powder into a large bowl.
4. Place the dates, peanut butter (1), coconut oil (1), maple syrup, coconut sugar, almond milk, salt,
and vanilla extract in the food processor. Pulse until combined.
5. Place the wet mixture into the bowl with the dry mixture. Gently stir until combined.
6. Fold the chopped chocolate (reserving 2 tablespoons for topping) and raspberries into the batter.
7. Pour the batter into the sheet pan and distribute evenly. Add 2 tablespoons of melted coconut oil
(2) and mix it through the peanut butter (2) so it becomes more liquid. Sprinkle onto the batter and
create a marble effect with a knife.
8. Sprinkle the rest of chopped chocolate and fleur the sel on top of the batter. Bake for 30 minutes.
Let cool for 35-40 minutes.
9. Slice into bars or squares. Enjoy!
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BLACKBERRY AND COCONUT YOGURT
POPSICLES WITH CHAI GRANOLA
Makes 3
For granola:
For the blackberry sauce:
3 1/2 cup oats
8 blackberries
1/2 cup hazelnuts
1 tbsp water
1/3 cup coconut flakes
1 tbsp maple syrup
1/2 cup almond flakes
1/2 tbsp chia seeds
1/2 cup seeds, pepita & sunflower
2 1/2 tbsp chai extract
3 tbsp coconut oil
1/4 cup rice syrup or honey
For yogurt filling:
1 2/3 cup coconut yogurt
1/2 cup creme fraiche, or more coconut yogurt,
if making vegan version
1 lemon, zest
1 vanilla pod, seeds scraped
3-4 tbsp maple syrup, to taste
6 blackberries
1. Make granola. Preheat the oven to 180°C (355°F). Melt the coconut oil in a small saucepan. Add
the honey and stir. Set aside.
2. Add all the other ingredients to a bowl and stir. Add honey and coconut oil and stir again. Place
on a baking sheet lined with parchment paper. Bake granola for 35 minutes in the oven. Stir every 5
minutes. Take out of the oven and let cool.
3. Make yogurt filling. Add all the ingredients, except the blackberries to a bowl and mix with a hand
mixer for about 3 minutes.
4. Place 2 blackberries in each glass/mold and muddle them a bit. Pour the coconut yogurt mixture
over the berries. Make swirls by using a popsicle stick and sprinkle some granola on top. Add a stick
in each of the glasses and place in the freezer for at least 3-4 hours.
5. Prepare the blackberry sauce. Add all the ingredients, except for the chia seeds, in a small saucepan.
Stir until the berries fall apart. You might use a fork to crush them. When the sauce is ready, after
about 10 minutes, add the chia seeds and stir one more time. Set aside.
6. Remove popcicles from the glass/molds. If that’s difficult, hold side of the glass/mold under a
stream of lukewarm water for a second and try again.
7. Sprinkle some grated lemon zest on top and pour blackberry sauce over popsicles.
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Recipes and
Photography:
ELENA KOVAL
SPRING SALADS
I just love those types of salads that can substitute a whole
meal. Now, at the change of seasons, we crave everything that
is lighter and simpler, and that includes the food we eat.
Salad with bulgur and quail eggs is my personal favorite.
Gorgonzola gives this dish a distinctive sharp flavor, while
arugula gives it a pleasant bitterness.
Salad with grapefruit and bacon I adopted from Katie Quinn
Davies. A combination of bacon with citrus is always a winner
in my book!
Soon enough, your local farmers’ markets will start selling
new potatoes — flaky, with thin, wispy skin. Those young
potatoes are perfect contenders for my rustic roasted potato
salad. Just roast those potatoes with skin on and add some
greens, fresh peas and radish. As an alternative, serve some
lox on a side of this salad…
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SPRING SALADS
SALAD WITH BULGUR AND
QUAIL EGGS
Serves 2
5 cherry tomatoes
200 g (7 oz) bulgur, cooked according to directions on a package
5 quail eggs, cooked, peeled, cut in half
50 g blue cheese, roughly chopped
handful of greens (spinach or arugula), optional
salt, pepper, to taste
olive oil, for drizzling
1. Cut tomatoes in half, place on microwave safe plate and cook in the
microwave for 1.5 – 2 minutes.
2. In a salad bowl, combine bulgur, eggs, tomatoes, cheese and greens,
season with salt and pepper, drizzle with some olive oil and toss gently.
“
Bulgur is not some fancy grain, it a very simple
kind of wheat that was steamed, cracked and dried.
A very fine type of a bulgur does not even need to be
cooked — you can simply soak it in hot water.
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SPRING SALADS
SALAD WITH GRAPEFRUIT AND BACON
Serves 4
10 slices smoked bacon
2 handfuls of your favorite green salad (lettuce, spinach, etc.), washed and dried
200 g (7 oz) cherry tomatoes
200 g (7 oz) feta cheese, crumbled or chopped
20 g (2 tbsp) roasted cashew nuts or walnuts
1 grapefruit, peeled, seeded, membrane removed and segmented
For dressing:
110 ml (3.7 oz) olive oil
1 tbsp balsamic vinegar
1 tbsp whole-grain mustard
salt, pepper, to taste
1. Fry the bacon slices in a skillet over medium heat until crispy. Transfer to a plate lined with paper
towel and let cool.
2. On a serving plate, arrange the greens, tomatoes, cheese, grapefruit segments, nuts and bacon.
3. Combine all the ingredients for the dressing in a small container and whisk until homogeneous.
Drizzle the dressing over the salad and serve immediately.
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SPRING SALADS
RUSTIC ROASTED POTATO SALAD
Serves 2
6-7 medium potatoes, wash and cut into wedges
salt
½ tsp granulated garlic
olive oil, optional
100 g (3.5 oz) green peas
6 radishes, wash and slice into thin rounds
mixed greens, a handful
For dressing:
4 tbsp Greek yogurt
½ tsp dried Italian herbs
1. Preheat the oven to 180°C (355°F).
2. In a large bowl combine potatoes, salt, granulated garlic and a drizzle of olive oil. Toss to evenly
coat the potatoes, then arrange on a baking sheet in a single layer and roast for 35-40 minutes. Once
done, take out of the oven and let cool slightly.
3. In a salad bowl combine roasted potatoes, green peas, radishes and greens.
4. In a small bowl combine yogurt and Italian herbs, dress the salad and serve immediately.
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Recipes and
Photography:
LILIYA
DAVIDENKO
Chef:
ALEXANDR
CHEBAN
GATHER TOGETHER
It is extremely important for any creative person to be a
part of a social group — to have friends who share your views
of this world. I am very lucky in that sense. I have a whole
company of people who are passionate about food as much as
I am.
We visit each other for lunches and dinners and collaborate
our efforts in the kitchen creating new dishes together. We
laugh, we joke, we catch up on each other’s lives, we have
passionate discussions and arguments about ingredients… and
we lose any sense of time, while we at it…
Then, we do our own food tasting, with a bottle of red or white
depending on the menu… with some intimate conversations by
candlelight, if it’s dinner…
Gatherings like these give so much inspiration and so much
energy for a while ahead. And there is no place for tiredness as
it often happens when you throw a dinner party by yourself...
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GATHER TOGETHER
CHEF’S SALAD
Serves 3-4
For dressing:
2 shallots, peel and chop
3 tbsp lemon juice, freshly squeezed
1-2 tbsp honey
2 tbsp olive oil
salt, pepper, to taste
For salad:
100 g (3.5 oz) mixed greens
100 g (3.5 oz) cherry tomatoes, cut in halves
1 medium red onion, peel, cut in half and slice thinly
1 medium cucumber, cut in half lengthwise, scrape out seeds and slice
50 g (1.75 oz) Gorgonzola cheese, crumble
1. For the dressing, add all the ingredients into a blender and process until homogeneous.
2. In large salad bowl, toss together mixed greens, tomatoes, red onion and cucumber. Pour dressing
over, add Gorgonzola and toss everything to incorporate. Serve immediately.
“
This salad calls for a bottle of chilled semi-sweet Riesling and a
company of cheerful friends to share it with.
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GATHER TOGETHER
CHEF’S SAUCY SHRIMP
Serves 2-3
100 g (3.5 oz) butter
400 g (14 oz) tiger shrimp, peeled and deveined
2-3 garlic cloves, peeled and thinly sliced
salt, pepper, to taste
1 tsp smoked paprika
2 tbsp sherry vinegar or wine vinegar
1 small bunch cilantro, washed, dried and chopped
1. In a large sauté pan, over medium-high heat, melt the butter until hot and bubbly. Add shrimp,
garlic salt and pepper, and stir. Cook for 2-3 minutes, flip each shrimp over and cook for another 2-3
minutes.
2. Add paprika, vinegar and cilantro, stir well to incorporate and cook for another couple of minutes.
Serve immediately.
“
This dish goes well with white crusty bread and pairs beautifully
with dry white wine.
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Recipes and
Photography:
NATASHA
KSENZHUK
EDITOR’S CHOICE
This happened every spring. I literally go on a pineapple
rampage! We buy them every day. First, we eat pineapples
as they come; then, I go creative and use them in cocktails,
salads, cakes, etc… Pineapple lemonade is one of my favorite
drinks. If it happens that there is no ice in my freezer, I use
frozen berries instead.
Sandwich with avocado and egg is my son’s favorite meal. I
can’t wait until the weather is warm enough for us to go out on
a day-long walks with a couple of those sandwiches packed in
our backpacks, along with some fruit punch in a thermos.
I got an idea for a poppy seed cake with cream cheese
frosting and caramelized pineapple after trying something
similar at my friends’ house. After some experimentation, the
cake came out so moist, tender and moderately sweet that it
disappeared faster than I’m willing to admit…
If you love risotto as much as I love it, I am pretty positive
you would love a recipe of arancini just as much! It is a great
usage of some leftover risotto, but I have to admit, that now
I always make some extra risotto for dinner just so we can
have some arancini the next day. The best arancini come from
mushroom risotto, but, if you feel adventurous, you can try
making them with your favorite kind of risotto.
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EDITOR'S CHOICE
PINEAPPLE LEMONADE
Serves 4
1 pineapple, peel and cut into rounds
2 lemons, juice of
For serving:
ice, optional
mint leaves
frozen red currants, optional
1. In a blender, combine pineapple and lemon juice and process until smooth.
2. Fill the glasses with ice and pour the drink over ice. Garnish with mint and frozen berries. Serve
immediately.
“
Optionally, you can add a natural sweetener, like honey or maple
syrup. Or, you can add some Pina Colada mix for more pronounces
tropical flavor.
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EDITOR'S CHOICE
SANDWICH WITH AVOCADO & EGG
Serves 2
1 egg
2 toasted baguette slices
1 garlic clove
½ avocado, peel and slice thinly
lamb’s lettuce, optional
1 tsp sesame
½ tsp smoked paprika
salt, to taste, optional
1. Boil the egg so it has a barely-set yolk, about 4-5 minutes over medium heat. Cool the egg by
immerging into icy-cold water bath then, peel and slice.
2. Rub the toasts with garlic all over.
3. Put the avocado, sliced egg and lettuce over the toast, sprinkle with sesame seeds and smoked
paprika. Serve immediately.
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EDITOR'S CHOICE
ARANCINI
Makes 6 balls
For risotto:
300 g (10.5 oz) white mushrooms, wash and clean
1-2 tbsp olive oil
150 g (5.3 oz) Arborio rice
100 ml (3.4 oz) dry white wine
800 ml (27 oz) vegetable broth
salt, to taste
100 g (3.5 oz) Parmesan, grate
For arancini:
360 g (12.7 oz) mushroom risotto
60 g (2 oz) mozzarella cheese, cut into cubes
1 egg, beat lightly
100 g (3.5 oz) breadcrumbs
350 ml (12.4 fl.oz) vegetable oil, for frying
1. In a skillet, sauté the mushrooms for a few minutes over medium heat. Drain the liquid from
mushrooms, add olive oil to the skillet and cook for another 5 minutes. Reserve a few mushrooms for
garnish.
2. In sauté pan, combine rice and wine and simmer over medium-low heat until most of the wine
has evaporated. Gradually start adding broth using a ladle, letting the rice to soak in the liquid after
each addition. Once all the broth is added, cook for about 15 minutes, until the rice is “al dente”. Add
mushrooms, season with salt and stir to incorporate.
3. Take the sauté pan off the heat, add Parmesan, cover and leave for a few minutes. Then, stir well
and set aside to cool.
4. Take about 60 g (2 oz) of cooled risotto into a palm of your hand and make a flat disk. Place a
mozzarella cube in a center and fold in the risotto forming a ball with your hands. Repeat with the rest
of risotto.
5. Add the vegetable oil to a sauté pan and heat over medium-high heat. Once the oil is heated
through, dip each ball into a beaten egg, then, roll in breadcrumbs and fry in hot oil. Using a slotted
spoon, move the balls around occasionally, letting them brown evenly on all sides. Transfer the balls
onto a plate lined with layered paper towel.
6. Serve hot.
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EDITOR'S CHOICE
POPPY SEED CAKE WITH CREAM
CHEESE FROSTING AND CARAMELIZED
PINEAPPLE
Makes a 21 cm (8-inch) cake
For cake:
110 g (3.88 oz / ¾ cup) flour
100 g (3.5 oz / ½ cup) sugar
20 g (1 tbsp + 1 tsp) poppy seeds
salt, a pinch
1 tsp baking powder
½ tsp baking soda
1 lemon, zest only
1 egg
100 ml (3.4 fl.oz) vegetable oil
80 ml (2.7 fl.oz / 1/3 cup) milk, warm
1 tsp lemon juice
60 ml (2 fl.oz / ¼ cup) Piña Colada mix
For frosting:
40 g (1.4 oz / 3 tbsp) butter, room temperature
100 g (3.5 oz) cream cheese, room temperature
30 g (1 oz / ¼ cup) powdered sugar
For serving:
200 g (7 oz) sugar
½ pineapple, peel and slice
1. Preheat the oven to 180°C (355°F).
2. In a mixing bowl, whisk together flour, sugar, poppy seeds, salt, baking powder and baking soda.
Add lemon zest, egg and vegetable oil. In another bowl, combine warm milk and lemon juice and add
it to the bowl with flour mixture. Mix everything well to incorporate.
3. Grease an 8-inch cake pan. Line the bottom with baking paper. Pour the batter into a greased and
lined form.
4. Bake the cake in a preheated oven for 20-25 minutes, or until an inserted into center wooden pick
comes out clean. Let the cake cool before moving to the next step.
5. Drizzle Piña Colada mix all over cooled cake.
6. Make frosting. Using an electric mixer beat the butter until light and fluffy. Add cream cheese and
continue beating on medium speed. Add powdered sugar and beat for a few more seconds to fully
incorporate.
7. In a sauté pan melt the sugar over medium heat and wait until it starts to change the color to
golden. Then, add the pineapple slices and caramelize for 5-8 minutes.
8. Frost the cake and arrange caramelized pineapple on top.
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Recipe and
Photography:
ELENA
FELDBAUM
JUST LIKE A MOVIE
“
Oh, this is France, Charlie. Look at it! It’s all
different. It’s incredible!
Jemma Bovery, 2014, France
Summer in provincial France… The morning air smells of
freshly baked bread… The atmosphere is filled with sensuality…
A perfect setting for a romantic disaster…
Martin, an ex-Parisian with a deep appreciation for Gustave
Flaubert, has settled in a village in Normandy as a baker. He
sees a British couple moving into an old property across the
road. Their names, Gemma and Charles Bovery, echo those
of the leading characters in Flaubert’s 1856 masterpiece
Madame Bovary. Martin engages with the young couple and
observes Gemma’s behavior replicates that of her namesake
and suggests she is headed for a tragic finale like that of the
novel. He intervenes but cannot alter the inevitable conclusion.
Bread making process is indirect, but integral part of
this ironic melodrama. It is the bread that will become an
intermediary that will make that fatal resemblance of the novel
and the real life of Gemma Bovery absolutely undisputable.
“
Gemma: It smells very, very good...
Martin: You’re right. Nothing smells as good as bread. A
beautiful, golden loaf. Seeing it rise is magical.
Gemma: Sounds beautiful.
Martin: Want to see how it’s made?
Gemma: Yes.
…
…
Martin: Touching bread is like touching the earth. The original
crust from where life sprang. Immersing your senses… There is
nothing more natural, nothing more humble than wheat.
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BOULE is the oldest French artisan form of bread. Even the words baker and
bakery in French – boulanger (the one who makes boule) and boulangerie (where
boule is sold) — have boule as their root.
The below recipe will let give you the authentic-tasting bread with minimum
effort. With this recipe you can have a fresh loaf of bread everyday! Do not get
intimidated by the amount of steps in the instructions. The process is really simple.
Once you make your first batch of bread for the first time, you will understand the
simplicity of this technique.
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JUST LIKE A MOVIE
BOULE, AN ARTISAN FREEFORM BREAD
(from “The New Artisan Bread in Five Minutes a Day: The
Discovery That Revolutionized Home Baking” by Jeff Hertzberg M.D.
and Zoë François)
Makes 3 round boules (over 1 lb each)
680 ml (3 cups) lukewarm water (37-38°C (100°F))
10 g (1 tbsp) granulated yeast
17 g (1 tbsp) salt
910 g flour (2 lb / 6.5 cups) + more for working surface and forming
semolina or cornmeal, for pizza peel
250 ml boiling water, for steam
After all the bread dough is used up, do not wash the container
where the dough was mixed and stored. Scrape down the sides, add
warm water and mix the next batch following the recipe. The aged
dough leftovers from the previous batch will give your new batch a
sourdough taste and will make your bread even tastier. For a more
pronounced sourdough taste, reserve a little piece of dough from
previous batch to mix into a new batch.
The same recipe will yield 5 baguettes or 2 standard rectangular
loafs. For baguettes, use less flour when shaping and proof baguettes
for 20 minutes. For rectangular loafs, grease loaf pans with vegetable
oil and leave to poof for about 1.5 hours.
For herb tasting bread variation, add 1.5 tsp of your favorite
dried herbs (or 1 tbsp of minced fresh herbs) to warm water in a
recipe. In the same fashion, you can add a clove of minced garlic for
some aromatic garlic bread.
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1. In a large 6-qt container mix lukewarm water, yeast and salt. Add flour and, using a wooden
spatula, mix until all flour is thoroughly wet and the mixture is uniform. This method does not require
kneading! Cover the container loosely with plastic wrap and leave at room temperature for about 2
hours, or until the dough doubles in volume.
2. Once the dough doubled, transfer the container to the fridge. Do not punch down the dough! You
can skip this step and go straight to forming your bread, but it is strongly suggested that the dough
cools down completely (for minimum of 3 hours) for best result. Cooled dough will not only give you a
better tasting bread, it will also allow to form the bread more easily and effectively.
3. An hour before baking bread, prepare pizza peel (or a large wooden cutting board) by generously
sprinkling it with semolina or cornmeal.
4. 4. Take the container with dough out of the refrigerator and dust the dough surface with flour.
With your hand, pull the dough up and cuff off, with serrated knife or kitchen shears, about 1/3 of
the whole dough. Add more flour, so the dough doesn’t stick to your hands. Gently stretch the dough
out to the sides folding down and under while rotating and forming a ball. The whole forming process
should not take more then 20-30 sec.
5. Cover and refrigerate the remaining portion of the dough. It can keep in the fridge up to 14 days.
6. Place formed boule onto the prepared pizza peel and cover with a large bowl. Let rise for 40-50
minutes. For more «open» crumb, extend a resting period to 1.5 hours.
7. Install two racks in the oven — one on the lowest position, another right above. Place an ovenproof
container (any baking dish would work) on a lower rack. Place a pizza stone, or a heavy-bottomed
baking sheet on the top rack.
8. Preheat the oven to 235°C (455°F). Boil some water right before placing the bread into the oven.
9. Right before baking, dust the bread with some flour and slash the bread in several places using a
very sharp knife of a bread blade. Open a preheated oven and slide the bread from pizza peel onto
the stone, or baking sheet (semolina or cornmeal should make sliding easy). Pour a cup of boiling hot
water into the container on a bottom rack and quickly shut the oven door to trap the steam in. Bake
for 35-40 minutes, or until golden brown.
10.Place baked bread onto a cooling rack and leave for about two hours.
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Recipes and
Photography:
INNA
HOERFURTER
MAIN COURSE
Rinderrouladen is one of the most popular traditional
German dishes. It is often prepared on Sundays for dinner or as
a holiday meal. Traditionally rolls are served with potato sides
(mashed potatoes or knödel) or pasta (noodles or spätzle).
To make the dish lighter, I’m proposing to serve the rolls
with a refreshing and crispy green salad, which will emphasize
the richness and juiciness of the meat.
Green curry is a popular dish in Thai cuisine. The basis of
this recipe is a combination of spicy-sour curry paste, white
fish fillet and cauliflower. Snap peas and parsley add brightness
and refreshing accent to it. You can use any white fish fillets
(cod, haddock, perch, pollock) and seafood in this recipe.
In our version we used saithe (aka Pollock in U.S.) fillet and
zander, which gave the curry an interesting texture. If you are
not big on spicy dishes, reduce curry paste to 1/2 tsp. Also, the
spiciness can be controlled by adding 1/2 tsp of curry paste
during cooking, tasting the sauce in a minute, then adding
more curry, if needed.
Potato gratin is a casserole with a delicate filling of melting
potatoes, creamy flavor and crispy cheese crust. Technically,
gratin is a side dish, but it is sufficient enough to serve as a
main course. Asparagus gives this dish a crunchy texture with
a hint of Spring flavor, and mushrooms add a rich nutty taste
to it.
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MAIN COURSE
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MAIN COURSE
SALMON BAKED WITH ASPARAGUS IN
SOUR CREAM SAUCE
Serves 3-4
800 g large salmon filet, skin-on (or 4 small skin-on filets)
200 g asparagus
1 tsp olive oil (1)
1 lemon, cut into 8 wedges
200 ml sour cream (10% fat)
10 g dill, chopped
1 tsp lemon juice
1 tbsp olive oil (2)
salt, pepper, to taste
1. Preheat the oven to 140°C.
2. Wash and dry asparagus and distribute on a baking sheet in a single layer. Drizzle with olive oil (1)
and roast in a preheated oven for 5 minutes.
3. While asparagus is roasting, wash and pat dry salmon filet, place on a cutting board, skin down,
rub the cut side with olive oil (2) and season with salt and pepper.
4. Take the baking sheet with asparagus out of the oven and push the asparagus to the sides clearing
the center. Transfer the fish into the center of baking sheet, skin down. Arranges lemon wedges on top
of the asparagus and bake everything in the hot oven for 35 minutes.
5. For the sauce, combine sour cream, dill and lemon juice, season with salt and pepper and refrigerate
until ready to use.
6. After 35 minutes, check the fish for doneness by piercing the thickest part of salmon with a thin
knife or a fork. If the flesh pierces without resistance, the fish is done. Properly cooked salmon should
visible start separating from the skin and have flaky separating texture all over. Alternatively, you can
check the doneness by inserting a meat thermometer into a thickest part of filet. The temperature
should registers at least 60°C (140°F). If the fish is not done after the specified above time, let it bake
for another 8-10 minutes.
7. When done, serve salmon with asparagus immediately with sour cream sauce on the side.
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MAIN COURSE
RINDERROULADEN, GERMAN BEEF ROLLS
WITH DIJON VINAGRETTE GREEN SALAD
Serves 4
For rolls:
2 medium carrots, peeled and finely chopped
4 beef strips (10cm x 25cm (4” x 6)” and 5-6
1 onion, peeled and finely chopped
mm (¼ inch) thick)
2 celery stalks, finely chopped
12 thin slices of bacon
1 bay leaf
4 pickles, thinly sliced lengthwise
1 tsp potato starch
4 tbsp Dijon mustard (or other medium-hot
salt, pepper, to taste
mustard)
salt, pepper, to taste
For salad:
1 lettuce head, torn into pieces
For sauce:
4 tbsp olive oil
400 ml (4 quarts) beef broth
1 tbsp white wine vinegar
200 ml (2 quarts) dry red wine
1 tsp Dijon mustard
2 thyme sprigs
salt, pepper, to taste
2 tbsp butter
1. Preheat the oven to 180°C (375°F).
2. Wash the meat and pat dry thoroughly removing as much excess liquid as possible. Season the
meat with salt and pepper on both sides. Lay out strips of meat on a clean working surface, brush with
mustard and lay out bacon slices on top. Put a slice of pickle at on end and from the same end start
rolling into a tight roll, tucking the sides in as you roll. Secure the roll by tying up with cooking twine
or by piecing with wooden skewer.
3. In a large sauté pan, melt the butter over medium-high heat, and fry the rolls until golden brown
on all sides, about 5 minutes, carefully rotating them with a help of a kitchen tong. Then, transfer the
rolls into a baking dish.
4. In the same sauté pan, combine all of the vegetables and cook over high heat for 5 minutes. Add
the broth and wine to the vegetables and bring to boil, about 3 minutes. Season with salt and pepper,
and add in bay leave and thyme. Pour the sauce into a baking dish with roll in it, cover and bake on
the lower rack in the pre-heated oven for about 1 ½ hour.
5. Take the baking dish out of the oven. Take the rolls out of the sauce, wrap them in foil and set
aside. Strain the sauce, pour into a saucepan and bring to boil over medium-high heat. Dilute potato
starch in 3 tablespoons of water, add to the sauce and cook over medium heat until thickens, about
7-8 minutes. Unwrap the rolls, remove the twine, place them in sauce, cover and cook on low heat for
about 5 minutes.
6. Make the salad. Place the lettuce in a salad bowl. In another small bowl, whisk together olive oil,
vinegar and mustard until emulsified. Season with salt and pepper and pour over the lettuce. Serve
immediately on the side of beef rolls.
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MAIN COURSE
GREEN CURRY WITH FISH
Serves 2-3
2 tbsp vegetable oil
500g (1 lb) white fish fillet, cut into 2-2.5 cm (1-inch) pieces
300 g (10 oz) cauliflower, broken down into florets
50 g (1/3 cup) finely chopped onion
1-2 tsp green curry paste
200 ml (7oz / 7/8 cup) chicken or vegetable broth
250 ml (8oz / 1 cup) coconut milk
100 g (3.5 oz) snap peas
150 g (5 oz) basmati rice (or other long-grain rice)
parsley, lemon slices, bean sprouts, for serving
1. Cook the rice in salted water according to manufacturer’s instructions.
2. In a large frying pan, preheat the vegetable oil. Add the onions and fry over medium heat until
translucent, about 5 minutes. Add the cauliflower florets, curry paste, broth, and coconut milk. Bring
everything to boil and cook over medium heat for 10 minutes. Add fish pieces, cover the frying pan
with a lid and simmer over medium heat for 8-10 minutes, or until fish is cooked. Add pea pods and
cook curry for another 2 minutes.
3. Remove from heat, arrange curry on plates, and decorate with parsley leaves, slices of lemon and
bean sprouts. Put warm rice in a separate bowl on the side. Serve immediately.
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MAIN COURSE
POTATO GRATIN WITH ASPARAGUS
Serves 3-4
600 g (1 1/3 lb) starchy potatoes, boiled in skin and peeled
300 g (10 oz) asparagus, tough ends trimmed
200 g (7 oz) mushrooms (preferably brown), remove the stem and cut into thin small slices
1 sprig of rosemary, separate the leaves and chop
300 ml (10 oz) of heavy cream
30 g (2 tbsp) butter
150 g (5 ¼ oz) grated cheese (Gouda, Emmental or Cheddar)
salt and pepper, to taste
1. Preheat oven to 190ºC (375°F). Set the rack in the middle of the oven. Cut potatoes into thin
slices. Cut the top part of asparagus and set aside and finely chop the rest of the spears. In a large
skillet, melt the butter over medium heat. Add the mushrooms and rosemary and cook until golden
brown, about 7-8 minutes. Add asparagus stalks to the skillet and cook for another 2 minutes. Add
cream and warm it through without letting it to reach boil point. Remove from heat and season with
salt and pepper.
2. Layer half of the potatoes in the baking dish, then, top with a half of mushroom & asparagus
mixture, and a half portion of cheese. Then, layer the second half of potatoes, top with the remaining
mushroom & asparagus mixture. Finally, layer the asparagus tops and sprinkle with the remaining
cheese. Cover the dish with foil and bake in a preheated oven for 30 minutes. Then, remove the foil
and bake for another 15 minutes, or until the cheese starts to brown and sauce starts to bubble.
Remove baking dish from the oven, let it sit for 15 minutes at room temperature, then, serve.
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Recipe and
Photography:
MARIA
KASYANOVA
SWEET ART
Perhaps, there’s nothing sweeter than shy but at the same
time so brave teardrops making their way through layers of last
snow and looking for the sunlight. They are first plants to wake
up after long winter. Isn’t it the best thing to see how the nature
awakens again? The whole world is going to be filled with bright
colours and sounds and gentle Spring sunlight again. But while
the nature takes its’ own time to wake up, let’s create our own
Spring.
This layer cake looks just like the nature in early Spring.
Each layer represents a kind of ‘life’: ‘earth’ made of chocolate
sponge, walnuts in cream cheese frosting just like first sprouts
making their way through ‘mousse’ snow.
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SWEET ART
SPRING LAYER CAKE WITH JAM LAYER
Makes 16 cm (6.3”) layer cake, serves 8-10
For sponge:
100 g (3.33 oz/ 1 cup) icing suagr
60 g (2 oz/ 2/3 cup) unsweetened cocoa powder
10 ml (2 tsp) vanilla extract
300 g (10 oz/ 2 cups) all-purpose flour
100-150 g (3.33-5 oz/ ¾-1¼ cups) walnut ker-
20 g (0.67 oz/ 5 tsp) baking powder
nels, chopped (optional)
½ tsp baking soda
For mousse:
250 g (8.33 oz/ 1¼ cups) caster sugar
1 egg white
pinch of salt
50 g (1.67 oz/ ½ cup) icing suagr
2 eggs
250 g (8.3 oz )elderberry jam
180 ml (6 oz/ ¾ cup) milk
10 g (3 tsp) powdered gelatin
180 ml (6 oz/ ¾ cup) vegetable oil
100 ml (3.33 oz/ 1/3 cup) + 1 tbsp boiling water
For chocolate ganache:
½ tsp fresh lemon juice
100 g (3.33 oz/ ½ cup) mascarpone
For molecular sponge:
400 ml (13.33 oz/ 1 2/3 cups) heavy cream
1 egg, room temperature
400 g (13.33 oz) dark chocolate, roughly
30 g (1 oz/ 1 tbsp) inverted sugar syrup
chopped
12 g (1 tbsp)sugar
100 g (3.33 oz/ 1 stick) unsalted butter, sof-
green food colouring
tened
25 g (3 tbsp) all-purpose flour
For jam layer:
5 g (1 tsp) baking powder
450 g (15 oz) sloe jam
For buttercream:
14 g (0.47 oz/ 2 tsp) pectin powder
3 egg whites
1 tbsp caster sugar
170 g (5.67 oz/ ¾ cup) + 2 tbsp caster sugar
5 g (1 tsp) citric acid
225 g (7.5 oz/ 2 sticks) unsalted butter,
5 ml (1 tsp) water
110 g (3.67 oz/ 1/3 cup) inverted sugar syrup/
glucose syrup/ honey
chopped, softened
For decoration:
5 walnut kernels, thinly sliced
For frosting:
340 g (11.33 oz/ 1½ cups) cream cheese, chilled
fondant, prepared according to instructions
115 g (3.83 oz/ 1 stick) unsalted butter, softened
1. Preheat the oven to 180⁰C (355⁰F). Get two 16 cm (6.3”) spring forms ready.
2. For the sponge, in a bowl of a stand mixer fitter with a whisk attachment, mix together the cocoa
powder, flour, baking powder and soda, sugar and salt. Add in the eggs, milk and oil and whip until
fully incorporated. Pour the boiling water in and mix again until combined.
3. Divide the batter evenly between the prepared spring forms. Bake in the hot oven for 25-30
minutes, checking the sponges for doneness after 20 minutes. A wooden skewer inserted in the centre
of a sponge should come out clean. Remove the pans from the oven, let stand for 7 minutes, then
release sponges and transfer to a wire rack to cool completely. Cut off the domed tops, if necessary.
4. For the ganache, bring the heavy cream almost to a boil. Remove from the heat, add chocolate
and stir with a whisk until smooth and homogenous. Let the mixture cool a bit, then stir in the butter.
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5. Whisk the mixture until cool completely. Refrigerate for 1 hour if using a metal bowl, or for 2 hours
if using a plastic bowl. Beat the ganache until thick before using.
6. Place a tablespoon in the freezer. Line the base and sides of a 16 cm (6.3”) cake tin with parchment
paper.
7. Add the sloe jam to a saucepan. In a small bowl, combine the pectin and sugar. In a separate bowl,
combine the citric acid and water. Bring the jam to a boil on medium heat, immediately add in pectin
mixture and inverted sugar syrup. If using inverted sugar syrup, add it after the pectin mixture. If
using glucose syrup or honey, add it before the pectin mixture.
8. Boil the mixture to 107°С (225⁰F) on a candy thermometer, stirring with a whisk occasionally. After
the required temperature is achieved, add citric acid mixture in and stir well with the whisk. Pour a
small amount of the jam mixture into frozen spoon and if after 1 minute the jam is holding its shape,
take it off the heat and pour into the prepared pan. Let set.
9. In a bowl of a stand mixer fitted with a whisk or paddle attachment, add all the ingredients for
frosting and whip until fully incorporated and spreadable, 5-10 minutes. Add in the nuts and stir until
evenly distributed.
10.For the mousse, beat the egg whites with icing sugar in a bowl until stiff peaks form.
11.Heat up 1/3 of the jam mixture but do not boil, then stir in the gelatin and let it fully melt. Pour the
mix to the remaining jam and stir to combine.
12.Add the mascarpone and blend with a hand blender until smooth. Gradually and gently stir in
the meringue until just combined. Transfer the mixture to a 16 cm (6.3”) pan and refrigerate until
completely cool.
13.For the molecular sponge, beat the egg with inverted sugar syrup and sugar. A little at a time, add
in the green food colouring until desired shade is achieved.
14.In a separate bowl, sieve the flour and baking powder. Gradually add the flour mixture to the batter
and stir with a spatula until just combined. Fill paper cups with the batter 1/3 full and microwave for
2-3 minutes on max power. Remove from the microwave, let cool completely on a wire rack in cups
bottoms facing up. Take the sponges from cups just before using, breaking them into random pieces.
15.For the buttercream, heat up egg whites and sugar in a heat proof bowl set over a saucepan
1/4 full with barely simmering water. Stir the mixture with a whisk continuously, letting the sugar
dissolve completely. The mixture should be around 60⁰C (140⁰F). Remove the bowl from pan and whip
meringue with a mixer on high until cool and stiff peaks form. Gradually add the butter in with the
mixer running until the buttercream is smooth and thick.
16.To build the cake, apply a layer of the ganache on first sponge layer, top with jam and a thin layer
of ganache. Top with another sponge layer and repeat the ganache-jam sequence. Spread an even
layer of frosting and push the chopped nuts in. Spread some more frosting to cover the nuts. Place
the mousse layer on top. Cover the top and sides of cake with a thin crumb-coat layer of buttercream,
refrigerate for 15-20 minutes. Apply a thicker even layer of buttercream over the top and sides of
cake, refrigerate for 1 hour. Decorate the cake with fondant, molecular sponge pieces and fondant
flowers. Store the cake in fridge for up to 3 days.
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Recipes and
Photography:
MARIA
KONOREVA
TEATIME
With winter already behind us, we are looking forward to
the beginning of the most magical season. Soon, the trees will
break out their first buds and we will be decorating our homes
with simple bouquets of crocuses and branches of blooming
mimosa. We will use any chance to get outdoors to soak up
every ray of spring sun and use any opportunity to have a cup
of morning coffee out on a terrace.
Invite your girlfriends for a morning teatime and treat them
with delicious poppyseed crepes. Bake some brownies over
the weekend and take them along on your first picnic in your
neighborhood park.
Surprise your significant other by inviting his friends over
and baking some cheese cookies for them. Surely, that will
make them stay home to watch that sports match!
And last, but not least, spoil yourself celebrating Women’s
Day with a slice of indulgent moist cake with mascarpone and
meringue… and not only because it’s your holiday, but because
you are simply amazing and you deserve to feel special every
single day of spring.
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SAVORY CREAM CHEESE COOKIES
Makes 15-18 cookies
150 g (5.3 oz / 1 1/8 cup) whole-wheat flour, plus more for dusting
120 g (4.2 oz / ½ cup) butter, cold, cut into cubes
1 tsp salt
ground black pepper, to taste
130 g (4.5 oz) cream cheese
1 egg
30 g (1 oz) chives, minced
1. Preheat the oven to 180°C (355°F).
2. In a bowl, combine flour and butter and work into a crumbled mixture by using your fingers. Add
salt, pepper and cram cheese and mix again. Make a well in a flour mixture, add egg and chives and
mix in forming dough. Once the dough is formed, make a ball, wrap in plastic and refrigerate for 30
minutes.
3. Dust a clean working surface with some flour, and roll out the chilled dough into a circle 5mm (1/5
inch) thick and cut out cookies using cookie cutter or a glass.
4. Arrange cookies on a baking sheet and bake in a preheated oven for 20-30 minutes.
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POPPY SEED CREPES STUFFED WITH
FRIED BANANAS
Serves 4
For crepes:
For filling:
2 eggs
20 g (1 ½ tbsp) butter
160 ml (2/3 cup) milk
3 cardamom pods, smashed in mortar
120 (4 oz) strawberry yogurt
½ vanilla bean, scraped out seeds only
2 tsp sugar
1 tsp rum
pinch of salt
1 banana, peeled
80 g (2.8 oz / 2/3 cup) flour
30 g (1 oz / 3 tbsp) poppy seeds
oil, for greasing
1. In a mixing bowl, whisk together eggs, milk, yogurt, sugar and salt until combined. While
continuously whisking gradually add flour. Then, stir in poppy seeds. Cook the crepes on a lightly
greased non-stick frying pan over medium heat, about two minutes per side.
2. For filling, heat the butter in a skillet, over medium heat, and add cardamom and vanilla. Cut the
banana in half lengthwise, them across. Add rum to the skillet, then add banana pieces and cook until
they start to brown.
3. Wrap each piece of banana in a crepe and serve immediately.
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TRIPLE CHOCOLATE BROWNIE
Serves 8-10
For brownie:
100 g (3.5oz) flour
2 tsp cocoa powder
1/2 tsp baking powder
1/8 tsp salt
90 g (3.2 oz) butter, room temperature
4 tbsp sugar
1 large egg
For filling:
180 g (6.4 oz) butter
1 tbsp corn syrup or honey
1 tbsp milk
60 g (2 oz) bittersweet chocolate
200 g (7 oz) sugar
150 g (5.3 oz) cocoa powder
1 tsp cornstarch
4 large eggs
2 tsp sour cream
2 tsp any sweet liqueur, preferably chocolate
For glaze:
60 ml (2 fl.oz / ¼ cup) white chocolate liqueur
60 g (2 oz) white chocolate
100 g (3.5 oz) powdered sugar
1 tsp milk
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1. Preheat the oven to 180°C (355°F). Grease a 22cm (8-9 inch) cake pan
and set aside.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder and
salt. In another bowl beat the butter with sugar until creamy; then, add the
egg and beat again until smooth. Now, add the flour mixture to the buttery
mixture and stir everything well to incorporate.
3. Transfer the batter into the greased pan, smooth out the top making an
even layer. Bake for about 20 minutes. Take out of the oven and set aside.
Do not turn off the oven just yet.
4. In a saucepan, melt the butter over medium heat. Add syrup, milk,
chocolate, sugar and cocoa powder. Cook stirring constantly until the mixture
becomes thick, smooth and shiny.
5. In a separate bowl, beat the eggs with sugar and cornstarch. Add 1/3 of
chocolate mixture and whisk quickly to incorporate. Gradually add the rest
of the chocolate mixture to the egg mixture whisking constantly as you add.
Continue whisking vigorously until the mixture is homogeneous. Add sour
cream and liqueur and whisk to combine.
6. Pour the filling over brownie and send back into the oven for about 2025 minutes. The filling will slightly puff up and will get crusty. When done,
take out of the oven, let it come to room temperature, then, refrigerate for
about 2 hours.
7. For the glaze, heat white chocolate liqueur in a saucepan over medium
heat. When it starts to simmer, add white chocolate and stir constantly until
it melts. Take off the heat, stir in powdered sugar and beat, using an electric
mixer, on high speed. Stir in the milk. The glaze should not be too thick.
8. Take the chilled brownie out of the refrigerator and take it out of cake
pan onto a serving plate. Pour the glaze over, cut into portions and serve.
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LAYER CAKE WITH MASCARPONE
FROSTING AND TOASTED MERINGUE
Makes 16 cm (6.3”) 4-layer cake, serves 8-10
For sponge:
120 g (4 oz/ 1 cup) + 1 tbsp all-purpose flour
6 g (1 tsp) baking powder
30 g (1 oz/ 3 tbsp) cornstarch
3 eggs, yolks and whites separated
60 g (2 oz/ 4 tbsp) caster sugar (1)
60 g (2 oz/ 4 tbsp) caster sugar (2)
40 g (1.3 oz/ 3 tbsp) unsalted butter + for cake tin
40 ml (1.3 oz/ 2 tbsp) + 2 tsp water
1 tsp vanilla extract
For syrup:
5 tbsp apricot jam
3 tbsp hot water
1 tbsp rum
For mascarpone frosting:
50 g (1.67 oz/ 3 1/2 tbsp) unsalted butter
500 g (16.7 oz/ 2 cups) mascarpone cream
70 g (2.33 oz/ 2/3 cup) icing sugar
For meringue:
4 egg whites
220 g (7 oz/ 2 cups) icing sugar
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1. Preheat the oven to 180°C (355°F). Grease a 16 cm (6.3”) spring form lightly with oil, line sides
with parchment paper.
2. In a mixing bowl, combine the flour, baking powder and cornstarch.
3. In a separate bowl, beat the egg whites with caster sugar (1) to soft peaks.
4. In another bowl, beat the egg yolks with caster sugar (2) until pale and creamy. Using a spatula,
gently combine the egg yolk mixture with egg white mixture. Add in the dry ingredients and stir with
a spatula until just combined.
5. In a small sauce pan, bring the butter and water to a boil, take off the heat and pour slowly into
the batter, whisking continuously. Stir the vanilla extract in.
6. Transfer the batter into he prepared spring form and bake for about 40 minutes. Do not open the
oven door for the first 20-25 minutes to prevent the sponge from sinking. Test the doneness with a
wooden skewer: poke the sponge in the centre, if it’s done, the skewer comes out clean.
7. Remove the spring form from the oven, leave for 10 minutes then remove the sponge from tin and
transfer to a wire rack to cool completely.
8. Slice the sponge crossways into 4 equal layers.
9. To make the syrup, mix all the ingredients in a small bowl.
10.To make the mascarpone frosting, beat the butter with mascarpone with a mixer on low, add the
icing sugar and continue beating until thick and smooth.
11.Brush the first cake layer with the syrup. Spread an even layer of frosting. Top with another cake
layer and repeat the sequence with remaining syrup, frosting and sponges. Do not frost the top
sponge.
12.Refrigerate the cake for 2-4 hours.
13.For the meringue, place the egg whites and icing sugar in a heat proof bowl, stir with a whisk until
homogeneous. Set the bowl over a saucepan with simmering water and continue stirring the mixture
with a whisk until it warms up to 60°C (140°F) and sugar dissolves completely. Remove the bowl from
water bath and whisk with the mixer on high until stiff peaks form.
14.Cover the cake top and sides with meringue as desired. Toast lightly with a blowtorch.
15.Store the cake in fridge for up to 3 days.
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Recipes and
Photography:
LILIYA
DAVIDENKO
OKSANA
MORRIS
VANESSA
ALSSID
MINDFUL EATING
At the very moment you say NO to eating meat, you open up
wide horizons of plant-based food world with endless possibilities
for yourself. I said my NO four years ago. It was right at the
end of inhumanly cruel and grey Moscow winter, when both my
soul and my body were begging for some freshness of spinach,
juiciness of sweet peas, and colorfulness of dandelions.
Another great thing happened to me at the same time. It
was then, when I picked up my camera to capture what I cook
and what I eat for the very first time. Two loves immerged —
love to cook and love to take pictures. They came together
in a perfect symbiosis — an ideal relationship where both
components improve each other; where one inspires the other
to experiment and to seek new challenges.
And I’m not even going to mention a single word about
veggie-eating benefits. As you already know everything about
it. I’m just going to share a couple of my favorite recipes with
you in hopes of inspiring you for an unscheduled shopping at
the farmer market. Go get a bunch of fresh cilantro or a bag of
freshly picked cucumbers. You’ll enjoy the process, I promise!
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HOMEMADE BARBEQUE SAUCE
Makes 800 ml (27 fl. oz.)
680 ml (23 fl. oz) tomatoes in own juice
2 tsp molasses
2 tsp maple syrup
2 tbsp granulated garlic
2 tbsp onion powder
2 tbsp smoked paprika
125 ml water
salt, to taste
1. In a medium saucepan, combine all the ingredients and crush using an immersion blender. Bring
the mixture to boil over medium heat. Reduce the heat to low and simmer for 15 minutes, stirring
occasionally.
2. Keep the sauce in a tightly closed container for up to 3 days.
“
Barbeque sauce is an American invention that has a lot of
variations. The above recipe is the most basic. Make it for your next
picnic and use it in place of regular ketchup. It’s an ideal companion
for grilled meat.
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SOBA WITH GREEN PEAS
Serves 2
2 tbsp olive oil
1 tbsp sesame oil
2 garlic cloves, minced
1 small piece of ginger, peeled and minced
½ tsp chili pepper flakes
150 g (5.25 oz) dry soba noodles
200 g (7 oz) frozen peas
2 tbsp soy sauce
1 tsp sesame seeds
1. In a sauté pan, heat both oils, add ginger, garlic, and chili flakes and cook until golden, stirring
constantly.
2. While ginger and garlic are cooking, place soba noodles in a bowl and soak in hot water for 5
minutes.
3. To the pan with ginger and garlic, add peas and soy sauce and cook over high heat for about 5
minutes, stirring constantly.
4. Drain noodles using colander, add then to the pan, stir well and cook for 2 minutes.
5. Serve noodles in a bowl with some sesame seeds on top.
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HEALTHY CHOICE
ASPARAGUS & LEEK RISOTTO
Serves 3
25 g (2 tbsp) butter (1)
1 leek, white part only, slice into thin rounds
100 g (3.5 oz) shiitake mushrooms, washed and sliced
25 g (2 tbsp) butter (2)
1 large onion, peel and chop
5-6 asparagus stalks, clean and chop
100 ml (3.4 fl.oz) heavy cream
100 ml (3.4 fl.oz) dry white wine
150 g (5.3 oz) Arborio rice, wash in cold water
50 g (1.75 oz) Parmesan, grate finely
200 ml (6.7 fl.oz) vegetable broth
salt, pepper, to taste
2 tsp truffle oil
1 thyme sprig, leaves only
1. In a sauté pan, melt the butter (1) over medium heat. Add leek and mushrooms and cook for about
5 minutes, stirring often.
2. In another sauté pan, or a skillet, melt butter (2) over medium heat, add onion and sauté until
translucent, about 5-7 minutes.
3. Add rice to the onion. Add wine and let it simmer over medium-low heat. Gradually add broth using
a ladle, letting the rice to soak in the liquid after each addition. Once all the broth is added, cook for
about 15 minutes until rice is “al dente”.
4. Stir in the asparagus and cook for 5 minutes. Add Parmesan and stir well to combine. Then, add
the leek & mushroom mixture and cook, constantly stirring, for another minute. Season with salt and
pepper, to taste.
5. Divide risotto betweens bowls. Drizzle with truffle oil and garnish with thyme leaves.
“
This risotto pairs great with the same wine that is used
in the recipe.
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HEALTHY CHOICE
ROASTED CARROTS
Serves 2-3
½ kg (1 lb) carrots, peeled, washed, with some green tops intact
3 tbsp olive oil
1 tsp cumin seeds
1 bunch of thyme, leaves only
salt, black pepper, to taste
1. Preheat the oven to 190°C (375°F).
2. Arrange carrots on a baking sheet, drizzle with oil, season with salt, pepper and cumin seeds.
3. Roast the carrots in a preheated oven for 30 minutes. When done, take out of the oven and let cool
before serving.
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“
Increse or decrease roasting time if using larger or smaller
carrots, respecfully. But make sure not to overcook the carrots...
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Photography:
LORETA
JASUKENENE
ELZE
JASUKENAITE
SPRING
Text:
MARIA BELEY
If you close your eyes, just for a quick minute, while watching
those bird cherry blossoms that look like fluffy clouds, you can
almost feel your feet taking off the ground. It’s gotten warmer
now; moist and black earth is ready to reveal all the greens it’s
been keeping safe for the winter.
I am going to take out the hyacinth bulbs out of the cool
cellar. I am going to make them alive again by planting in those
fancy crystal glasses. I am going to look forward to seeing how
they sprout and bear first sweet-scented blooms.
Now is the perfect time to fall in love, to hum a cheerful tune,
to wrap those fresh daffodils into crispy brown craft paper, and
to remind to yourself what your favorite strawberry ice cream
tastes like.
It is the time to breath deeply the fresh spring air, letting
it fill you with hope and excitement. This is a true wonder —
the world is awake again! It dances in those new and shiny
green leaves with every whiff of wind. It opens our windows; it
blooms with the fruit orchards. You realize you can have your
breakfast outdoors again. Just think of cappuccino with light
milky froth and a dash of cinnamon on top; a freshly baked
croissant sliced in half and stuffed with a generous amount of
cream cheese, a thin slice of salmon, some mashed avocado,
a poached egg seasoned with freshly ground black pepper. Or,
maybe you would prefer to have a flavorful homemade granola
with assorted nuts, lavender honey and Greek yogurt?
Spring is a promise of beautiful moments — a promise of
berry and flower and watermelon abundance… It is time for rain
that smells of sea and sand… You just have to stop and notice…
and sense… and enjoy… and dissolve in spring…
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“
Despite the forecast, live like it’s spring.
LILLY PULITZER
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Recipes and
Photography:
INNA
ZVEREVA
DRINKS
You don’t have to have a special occasion in order to treat
yourself with these delicious drinks — they are very easy to
prepare and ingredients for them you can probably find in your
fridge right now. You can have them everyday, for that matter,
experimenting a little with adding or modifying the ingredients.
Spinach and kiwi smoothie will give you a vitality boost,
which makes it a perfect breakfast or snack contender, especially
on an active day.
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BLUEBERRY LATTE
Serves 1
100 g (3.5 oz) blueberry, fresh or frozen
2 tsp cane sugar
80 ml (2.7 fl. oz. / 1/3 cup) water
150 ml (5 oz) low fat milk
50 ml (1.7 fl. oz.) espresso, freshly brewed
1. Rinse blueberries thoroughly. Combine blueberries, sugar and water in a small saucepan. Mash
blueberries and bring to a boil over medium heat. Cook stirring until the sugar has dissolved. Strain
and discard the pulp. Let the syrup cool. Then, pour some of the cooled syrup into a serving glass
covering the bottom.
2. Warm up milk, reserving half of the milk for foam. Mix warm milk with the blueberry syrup 1:1,
and whisk milk with syrup until frothy. Add frothy mixture to the glass with syrup in a second layer.
3. Brew espresso. Pour hot espresso in a thin stream into the glass.
4. Whisk the rest of the milk into a foam. Pour thick foam on top of coffee drink.
5. Serve right away.
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CLASSIC LEMONADE
Serves 2-3
1-2 lemons, washed and cut into small pieces
1-2 tbsp cane sugar
1 l (1 qt) water
Garnish (optional):
fresh mint
fresh ginger
ice
1. Combine cut up lemons and sugar in a blender and process.
2. Pour the water over lemon mixture and refrigerate overnight.
3. In the morning, strain lemonade, garnish with mint and ginger and serve immediately over ice.
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SPINACH KIWI SMOOTHIE
Serves 1
100 g (3.5 oz) spinach, rinsed
1-2 kiwis, peeled and sliced
100 ml (3.4 fl. oz.) coconut milk
1. Combine all the ingredients in a blender and process until smooth.
2. Pour into glass and serve immediately.
“
Any other nut milk can be used in place of coconut milk.
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Recipe and Photography:
DASHA USTINOVA
EASY TO COOK
“
Confidence in cooking is an easy to gain
skill, even if you are just a beginner. The main
point is to think out of the box, understand
the insights of a dish and basics of pairing
the ingredients rather than just follow the
instructions.
DASHA USTINOVA
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EASY TO COOK
Dasha Ustinova, a food blogger and the EASY COOKING school founder, tells us about
how to get confidence in the kitchen and enjoy the cooking process. No compromises, she
says! Food can be both delicious, healthy, modern and easy to cook.
I love food. I love everything connected
with it, hasteless ingredient pick up at a
supermarket, inspiration and excitement
about cooking a new dish, tranquility and joy
being in my classy kitchen, styling the dish
for the photoshoot, matching the pottery and
garnishing the dish. Food is my passion, my
job and hobby. It all has started a couple of
years ago, I’d say it was both an accident
and fate, well, just as usual when you find
yourself.
others in cooking and realize how exciting
and actually easy this process is.
I believe everyone can cook, enjoy
the process and get a great dish as result.
There are many people who are afraid or
not interested in cooking, new unknown
ingredients and techniques keep them away
and hesitating to cook confidently.
E.g., potatoes and broccoli make base for
mash; and cream, aromatic oil, spices, lemon
zest and fresh herbs are kind of ‘accessories’
that make the dish outstanding.
All of the above has pushed me to create
the Easy Cooking project more than two years
ago. Today it is a food-school that has got
four online courses, blog with recipes, classes
and interviews. There’s an online store there,
too, it offers a range of kitchen accessories.
I also arrange gastronomic workshops, I love
to inspire other people and make them fall
in love with the big world of food. Perhaps,
it feels even better than tasting the most
delicious dishes. My personal goal is to involve
It is really easy to become confident, even
if you are a newcomer. The main point is to
think out of the box, understand the insights
of a dish and basics of pairing the ingredients
rather than just following the instructions.
Slow down for a minute and think which
ingredients make base of the dish and which
ones add texture and special taste.
“
YOU NEVER KNOW WHETHER
YOU LIKE THE DISH UNTIL YOU’VE
TASTED IT!
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I like adding spices to my cocoa: chili,
cinnamon, cardamom… I heat up some milk
or water in a small saucepan, add a spoon of
cocoa powder, some sugar or honey to taste,
and the spices. Ground chili adds a warming
spicy note to the drink. I encourage you to
try it, too! First, add just a pinch of chili and
taste whether you like it. Perhaps, the next
time you’ll want to add a bit more of it…
You can transform your regular salad,
sandwich or tea cake using this simple rule:
opposite ingredients balance each other in a
dish. There are so many pairings out there:
salty cheese and fruits/ jam, mustard and
honey, salt and chocolate/ dried fruit, salted
peanut butter and jam/ honey etc.
Take any salad leaves you fancy as a
base, add some salty cheese (hard or soft),
fruit slices (pears/ grapes/ apples/ peaches/
figs) and a handful of chopped nut kernels.
You’ll get a simple, juicy and delicious salad!
Whisk some honey with mustard, salt, some
aromatic oil and a bit of lemon juice in a small
bowl. This dressing is great both for salads,
sandwiches, roasted vegetables, chicken and
seafood. The more musical notes you know,
the more colours you have in your palette,
the more masterpieces you can create. The
same rule applies with food and cooking.
“
OPPOSITE INGREDIENTS BALANCE
EACH OTHER IN A DISH.
I am inspired with blogs and Instagram
accounts of Linda Lomelino, Eva Kosmas
Flores, Ashley Alexander, Marta Greber and
other great food photographers. Just look at
that unique style, kitchen details, pottery,
linen, cutlery, vases in their photographs…
One should bring up self-aesthetics looking
at regular, everyday objects and evolve good
taste and style, make the house cozy, stylish
and comfortable.
I love Jamie Oliver’s approach to coking,
he makes it a joyful, simple, quick and bright
process. I support his dish creation concept
that homemade food can be delicious,
healthy, modern and easy to cook. I highly
recommend Jamie’s TV programs as well as
his books, if not for the recipes, then definitely
as a source for new ideas, inspiration and
motivation.
Plus, do watch the “Ratatouille” cartoon
whether you already have or not, and boost
yourself with some inspiration, discover new
food pairings and enjoy cooking.
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EASY TO COOK
CHEESE AND PEAR TART
Makes 18-20 cm (7-8”) tart, serves 6-8
For tart shell:
200-220 g all-purpose flour + for rolling
100 g unsalted butter, chilled, chopped
1 egg
1-2 tbsp cold water, if needed
pinch of salt
For filling:
200-250 g cheese (same or different types), sliced or crumbled, if applicable
2 medium pears, cored, sliced into ½ cm (¼”) +wedges
1/8 tsp each ground cardamom, ginger and nutmeg, optional
1-2 tbsp honey
handful hazelnuts, roughly chopped
1. In a food processor, pulse the flour and butter until pea-sized crumbs form. Transfer the mixture
to a bowl. Add in the egg and salt and stir with a spatula to combine. If the dough doesn’t come
together, add a little water and mix the dough well. Shape the dough into a disk, wrap in cling film and
refrigerate for 1 hour.
2. Preheat the oven to 180⁰C (355⁰F). Dust the working surface with some flour, roll out the dough
to a rough round 3-5 mm (1/6-1/8”) thick. Roll the dough loosely around rolling pin and transfer to
7-8”/ 18-20 cm tart tin. Unroll and remove the rolling pin and take care to push the dough into the
indentations in the sides. Pat until the crust is even, use the rolling pin to cut off extra dough hanging
out from the sides. Poke the dough with a fork.
3. Fill the tart shell with cheese evenly, then spread pear wedges. Sprinkle with spices, if using.
Drizzle with honey and chopped nuts.
4. Bake the tart in preheated oven for 30-35 minutes or until golden brown. Notice if the pears are
juicy it will take a little longer to cook. Lift the baking tray to the top level and/ or use grill setting
for the last 5-10 minutes of baking. Remove the tin from the oven, let stand for 10 minutes before
releasing the tart from tin. Serve warm. Keep refrigerated for up to 3 days.
“
Any soft cheese will do for this recipe, consider feta, brie, camembert, blue cheese, goat’s
cheese, cream cheese etc. You may substitute some of the cheese for cottage cheese, too.
Make this tart with pears first, and later when fig and peach season starts, use them instead!
Perhaps, add some grapes here, too, its’ sweetness will balance out the saltiness of cheese.
When you are confident, you may want to start experimenting with different flours for
the tart shell.
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Recipe and
Photography:
ANASTASIYA
YUSUPOVA
TASTE OF CHILDHOOD
Let’s talk childhood. And I don’t mean all those accidentally
scratched knees, lost house keys and huts we all use to make
out of chairs and blankets. I wanna talk about our tasty
childhoods. I am pretty sure you thought of “sweet” as soon as
taste of childhood was mentioned. Grandma’s berry hand pies,
chocolate “salami” cake, lollipops and nut-shaped cookies filled
with toffee.Those flavors can easily take us back in time way
faster than old photographs would do.
When I try to remember any occasion that called for a layer
cake, I instantly imagine one distinctive flavor. Sour cream
frosting, dense cake layers that used to fall apart in my tiny
hands, and sugared cranberries on top. It’s probably then
when my love for sweet and sour combination has immerged.
In my mom’s hand-written recipe book that cake was called
“Mouldering stump layer cake”, and since then, I haven’t come
across to anything similar.
If I would have to describe this cake in a single word, I
would say “simplicity”. It is indeed extremely simple to make,
to assemble and to store. At the same time, it is so light and
unique tasting! Sweet sourness from the sugared berries and
honey notes from the cake layers…
In my book, this cake is synonymous with ‘home’, ‘coziness’
and ‘care’. It will taste even better served with homemade
marjoram tea. But enough with descriptions! It sounds so
delicious to me even now, that I can’t wait to share this recipe
with all of you.
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TASTE OF CHILDHOOD
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TASTE OF CHILDHOOD
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TASTE OF CHILDHOOD
MOULDERING STUMP LAYER CAKE
Makes a 18 cm (7”) layer cake, serves 10-12
For cake layers:
2 eggs at room temperature
80 g (2.67 oz/ 1/3 cup) + 1 tbsp caster sugar
pinch of salt
80 g (2.67 oz/ 1/3 cup) + 1 tbsp unsalted butter, softened
2 tsp honey
1 tsp baking soda
300 g (10 oz/ 2 cups) all-purpose flour, sifted
For frosting:
500 g (16.67 oz/ 2 cups) light sour cream
60 g (2 oz/ ½ cup) icing sugar
For sugared cranberries:
60 ml (2 oz/ ¼ cup) water
150 g (5 oz/ ¾ cup) caster sugar
250 g (8.33 oz/ 2 cups) cranberries
icing sugar, to taste
1. In a bowl of a stand mixer, beat together the eggs, sugar and salt until the mixture is light and
sugar has dissolved. Add in the butter and continue beating for another couple of minutes. Stir in the
honey, baking soda and then the flour. Mix to form a uniform dough.
2. Divide the dough into 5 equal parts, wrap each into cling film and refrigerate for 1 hour.
3. Preheat the oven to 180⁰C (355⁰F).
4. Using your hands, spread evenly one part of the dough at base of 18 cm (7”) cake tin. Bake in the
preheated oven for 15 minutes or until lightly golden and baked through. Repeat with the remaining
dough. Let the cake layers cool completely on a wire rack.
5. To make the frosting, whip both the ingredients until sugar dissolves.
6. To make the sugared cranberries, heat up water in a small saucepan over medium heat, add in
sugar, stirring occasionally and letting it dissolve completely. Add the cranberries in and bring the
contents to a boil. Remove from the heat, let cool. Return to the heat, bring to a boil and let cool again.
Strain the cranberries through the colander, then spread the berries evenly on a baking sheet lined
with parchment paper. Dry the cranberries in the oven heated to 40⁰C (100⁰F). Dust with icing sugar.
7. To assemble the cake, spread an even layer of frosting on first cake layer, top with next layer and
continue the sequence, topping the last layer with more frosting and sugared cranberries.
8. Keep the cake refrigerated for up to 3 days.
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TASTE OF CHILDHOOD
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Photography:
DIANA
SAPOZHNIKOVA
Recipes:
JAMIE
OLIVER
CHEF’S RECIPES
Anybody who loves cooking and enjoys food knows Jamie
Oliver. His books and TV shows teach cooking newbies and
inspire professionals.
Jamie’s style is kind of classic and his work is love at the
first sight, feeding us great ideas every day. It is truly hard to
pick just a few of his recipes to share because there are just too
many of them. Here I share a couple of Jamie’s recipes I love
the most.
All of them are simple and light and will win your heart.
“
I love simple recipes. I know for sure that if one thinks well
a bit they can eat better paying less. The mankind has invented
genius ways to create brilliant food with little effort. Italians
call it cucina povera which means turning basic ingredients
into delicious dishes.
JAMIE OLIVER
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CHIEF'S RECIPES
CHICKPEA SALAD
Serves 4
1 small red onion, peeled, thinly sliced
1-2 fresh red chilies, deseeded, finely chopped
250 g ripe cherry tomatoes, roughly chopped
3 tbsp extra virgin olive oil
juice of ½ lemon
salt and ground black pepper to taste
410 g tinned chickpeas, drained
1 handful fresh mint, finely chopped
1 handful fresh basil, finely chopped
100 g feta cheese, crumbled
1. In a salad bowl, mix together the onion, chilies and tomatoes. Add the oive oil and lemon juice and
season to taste.
2. Heat the chickpeas in a pan, then add to the bowl.
3. Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil. Crumble
over the feta cheese. Serve immediately.
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CHIEF'S RECIPES
CREAMY MUSHROOM SOUP
Serves 6
a few sprigs of fresh flat-leaf parsley
600 g mixed mushrooms, thinly sliced
olive oil for frying
1.5 l organic chicken or vegetable stock
1 onion, peeled, finely chopped
salt and ground black pepper to taste
2 celery stalks, peeled, finely chopped
75 ml single cream
3 garlic cloves, peeled, finely chopped
a few slices of ciabatta, toasted, for serving
a few sprigs of fresh thyme, leaves only
extra virgin olive oil
1. Pick the parsley, finely chop the stalks reserving the leaves. Heat some olive oil in a large saucepan
over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop
the lid on and cook gently until softened. Spoon out 4 tablespoons of mushrooms, and keep for later.
2. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low
and simmer for 15 minutes.
3. Season to taste, then whiz with a stick blender until smooth. Pour in the cream, bring just back to
the boil, then turn off the heat.
4. Top toasted ciabatta with most of the reserved mushrooms and drizzle lightly with extra virgin olive
oil.
5. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve
with the ciabatta crostini on the side.
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CHIEF'S RECIPES
SWEET TOMATO, AUBERGINE & RICOTTA
PASTA
Serves 4
water for steaming and pasta
2 aubergines, halved lengthways
1 fresh red chili
40 g pine nuts
2 cloves of garlic, peeled, chopped
30 g fresh basil, stalks finely chopped, leaves reserved
olive oil for frying
2 x 400 g tins of plum tomatoes
800 ml water
salt and ground black pepper to taste
300 g dried whole wheat fusilli pasta
200 g ricotta cheese
10 g Parmesan cheese
1. Sit a double-layer bamboo steamer over a large pan of boiling salted water. Add aubergines to the
baskets skin side up, with the whole chili. Cover and steam for 25 minutes, or until soft and tender,
then remove.
2. Lightly toast the pine nuts in a large casserole pan on a medium heat, then lightly crush with a
pestle in mortar. Add the garlic and basil stalks to the pan with 1 tablespoon of oil and return to the
heat to cook until golden. Add the tomatoes into the pan. Fill each tin with water, swirl it around, and
add to the pan with a good pinch of sea salt and black pepper. Bring to the boil, then simmer gently
for 30 minutes and add the aubergines for the last 10 minutes.
3. Meanwhile, cook the pasta in the pan of boiling salted water according to the packet instructions,
then drain, reserving a mugful of cooking water. Peel and deseed the chili, then finely chop and stir into
the sauce. Tear in most of the basil leaves and season to perfection. Toss the pasta and ricotta through
the sauce, loosening with a little reserved water if needed. Serve with the pine nuts and remaining
basil leaves scattered over, with a grating of Parmesan.
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Recipe and
Photography:
ANNA
MERKUROVA
SWEET EASTER
BREAD
This year both the Catholics, Orthodox and Protestants
celebrate Easter on the same day, 16th of April. This doesn’t
happen that often and thus this kind of unity emphasizes the
meaning of this day even more.
Traditionally we make different kinds of Easter Bread and
perhaps each family has got their own perfect recipe.
This recipe may be called a basic one. Its exclusivity is in
cottage cheese added to the dough, it makes bread especially
light and airy.
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SWEET EASTER BREAD
“
You can use any of your favourite spices and/ or condiments,
but it is essential here to use finely grated orange zest, as it
gives an incredible scent to the bread.
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SWEET EASTER BREAD
COTTAGE CHEESE RUSSIAN EASTER
BREAD (KOULICH) WITH DRIED
CRANBERRIES, MINT AND COGNAC
Makes 2 round Kouliches,10-14 cm (4-5.5”) wide
For filling:
130 g (4.33 oz/ 1 cup) dried cranberries, chopped
15 g (0.5 oz) fresh mint leaves, chopped
80-100 ml (3 oz/ 1/3 cup) cognac
For starter:
70 ml (2.33 oz/ 1/3 cup) milk
20 g (2 tbsp) fresh yeast, crumbled, or 7 g (2 tsp) active dry yeast
1 tsp caster sugar
30 g (1 oz/ 2 tbsp) all-purpose flour, sifted
For dough:
2 eggs
1 egg yolk
150 g (5 oz/ ¾ cup) caster sugar
250 g (8.33 oz/ 1 cup) cottage cheese, pushed through a sieve, or ricotta
50 g (1.67 oz/ ½ stick) unsalted butter, melted
finely grated zest of 1 large orange
all of the starter
300 g (10 oz/ 2 cups) all-purpose flour, sifted
1 tsp salt
1 ½ tsp vanilla extract
cold unsalted butter and all-purpose flour for the tin
For glaze:
1 egg white, chilled
50 g (1.67 oz/ ½ cup) icing sugar
lemon juice, optional
food colouring, optional
For meringue:
1 egg white, chilled
50 g (1.67 oz/ ¼ cup) caster sugar
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SWEET EASTER BREAD
1. One day before making the dough, prepare the filling: fill a medium jar
with all the condiments, cover tightly with a lid and shake well. Leave in a
cool dry place until the following day.
2. For the starter, heat up milk in a small saucepan to 40⁰C (105⁰F). Transfer
it to a big bowl, stir in the yeast, sugar and flour, mix well. Cover the bowl
loosely with cling film and place in a warm draft-free place for 30 minutes or
until foamy and doubled in size.
3. To make the dough, whisk the eggs, egg yolk and sugar until the mixture
is light and sugar dissolves. Stir in the cottage cheese, melted butter, grated
orange zest and vanilla extract. Add the activated starter and mix until
combined. Add in the flour and salt and knead to form a uniform dough.
4. Add the soaked condiments to dough and continue kneading for 10
minutes. It should stay a bit tacky but be smooth and elastic. Cover the
bowl loosely with cling film and place in a warm draft-free place for 40-50
minutes or until doubled in size.
5. Get two 10-14 cm (4-5.5”) deep baking pans ready: grease bottoms and
sides with butter and dust with flour shaking off excess. Line bottoms of
pans with parchment paper rounds.
6. Punch the dough down gently, divide into two, shape each part into a ball
and place in the prepared pans, filling them ½ full. Cover the pans loosely
with cling film and place in a warm draft-free place for about an hour or until
doubled in size and reaching tops of pans.
7. Preheat the oven to 200⁰C (390⁰F).
8. Bake the Easter bread in the hot oven for about 10 minutes, then lower
the temperature to 180⁰C (355⁰F) and continue baking for further 40-50
minutes. Check the readiness with a wooden skewer: poke the bread in
centre, it should come out clean. Remove from the oven, let stand for 10
minutes then release bread from pans.
9. For the glaze, whisk the egg white with a mixer on high, gradually adding
icing sugar and continue whisking to desired thickness. Add the lemon juice,
if using. Pour the glaze over bread top, draw random shapes with chosen
food colouring, if using.
10.For the meringue, whisk the egg white with a mixer until foamy, gradually
adding sugar and continuing whisking until stiff peaks form. Spread the
meringue over the bread top and toast it with a blowtorch. Alternatively
place bread for 5 minutes in oven heated up to maximum on ‘grill’ setting.
11.Store bread in an airtight container for up to 5 days.
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THE SPRING ISSUE
2017
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