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 2 3 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 4 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. 7 HONEST FOOD No.8 20 12 102 HONEST FOOD No.8 67 8 128 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 9 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. HONEST FOOD No.8 10 11 HONEST FOOD No.8 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… HONEST FOOD No.8 12 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. 13 HONEST FOOD No.8 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. HONEST FOOD No.8 14 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. 15 HONEST FOOD No.8 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. HONEST FOOD No.8 16 MORNING 17 HONEST FOOD No.8 HONEST FOOD No.8 18 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! 19 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 20 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. 21 HONEST FOOD No.8 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 HONEST FOOD No.8 22 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. 23 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. HONEST FOOD No.8 24 IN SEASON 25 HONEST FOOD No.8 HONEST FOOD No.8 26 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. 27 HONEST FOOD No.8 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. HONEST FOOD No.8 28 IN SEASON 29 HONEST FOOD No.8 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. HONEST FOOD No.8 30 IN SEASON 31 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 32 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. 33 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! HONEST FOOD No.8 34 35 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 36 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. 37 HONEST FOOD No.8 IN SEASON “ Comparing to traditional quiches, this quiche is much lighter on calories and is relatively easy to put together... HONEST FOOD No.8 38 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. 39 HONEST FOOD No.8 IN SEASON 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... HONEST FOOD No.8 40 HONEST FOOD No.8 42 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. 43 HONEST FOOD No.8 IN SEASON 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. HONEST FOOD No.8 44 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. 45 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 46 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. 47 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. HONEST FOOD No.8 48 49 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 50 IN SEASON 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. 51 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. HONEST FOOD No.8 52 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. 53 HONEST FOOD No.8 HONEST FOOD No.8 54 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. 55 HONEST FOOD No.8 IN SEASON 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. HONEST FOOD No.8 56 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. 57 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 58 IN SEASON 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. 59 HONEST FOOD No.8 IN SEASON HONEST FOOD No.8 60 IN SEASON 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. 61 HONEST FOOD No.8 HONEST FOOD No.8 62 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 HONEST FOOD No.8 64 INTERVIEW 65 HONEST FOOD No.8 INTERVIEW 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! HONEST FOOD No.8 66 INTERVIEW 67 HONEST FOOD No.8 INTERVIEW HONEST FOOD No.8 68 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. 69 HONEST FOOD No.8 INTERVIEW 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. HONEST FOOD No.8 70 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! 71 HONEST FOOD No.8 INTERVIEW HONEST FOOD No.8 72 INTERVIEW 73 HONEST FOOD No.8 INTERVIEW HONEST FOOD No.8 74 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! 75 HONEST FOOD No.8 INTERVIEW 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. 77 HONEST FOOD No.8 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… HONEST FOOD No.8 78 79 HONEST FOOD No.8 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. HONEST FOOD No.8 80 SPRING SALADS 81 HONEST FOOD No.8 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. HONEST FOOD No.8 82 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. 83 HONEST FOOD No.8 HONEST FOOD No.8 84 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... 85 HONEST FOOD No.8 GATHER TOGETHER HONEST FOOD No.8 86 GATHER TOGETHER 87 HONEST FOOD No.8 GATHER TOGETHER HONEST FOOD No.8 88 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. 89 HONEST FOOD No.8 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. HONEST FOOD No.8 90 GATHER TOGETHER 91 HONEST FOOD No.8 GATHER TOGETHER HONEST FOOD No.8 92 GATHER TOGETHER 93 HONEST FOOD No.8 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. HONEST FOOD No.8 94 95 HONEST FOOD No.8 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. HONEST FOOD No.8 96 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. 97 HONEST FOOD No.8 EDITOR'S CHOICE HONEST FOOD No.8 98 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. 99 HONEST FOOD No.8 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. 101 HONEST FOOD No.8 HONEST FOOD No.8 102 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. 103 HONEST FOOD No.8 JUST LIKE A MOVIE HONEST FOOD No.8 104 JUST LIKE A MOVIE 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. 105 HONEST FOOD No.8 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. HONEST FOOD No.8 106 JUST LIKE A MOVIE 107 HONEST FOOD No.8 JUST LIKE A MOVIE 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. HONEST FOOD No.8 108 JUST LIKE A MOVIE 109 HONEST FOOD No.8 HONEST FOOD No.8 110 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. 111 HONEST FOOD No.8 MAIN COURSE HONEST FOOD No.8 112 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. 113 HONEST FOOD No.8 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. 115 HONEST FOOD No.8 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. HONEST FOOD No.8 116 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. 117 HONEST FOOD No.8 HONEST FOOD No.8 118 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. 119 HONEST FOOD No.8 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. HONEST FOOD No.8 120 SWEET ART 121 HONEST FOOD No.8 SWEET ART 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. HONEST FOOD No.8 122 SWEET ART 123 HONEST FOOD No.8 HONEST FOOD No.8 124 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. 125 HONEST FOOD No.8 TEATIME 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. HONEST FOOD No.8 126 TEATIME 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. 127 HONEST FOOD No.8 TEATIME 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 HONEST FOOD No.8 128 TEATIME 129 HONEST FOOD No.8 TEATIME 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. HONEST FOOD No.8 130 TEATIME 131 HONEST FOOD No.8 TEATIME HONEST FOOD No.8 132 TEATIME 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 133 HONEST FOOD No.8 TEATIME HONEST FOOD No.8 134 TEATIME 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. 135 HONEST FOOD No.8 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! HONEST FOOD No.8 136 137 HONEST FOOD No.8 HEALTHY CHOICE 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. HONEST FOOD No.8 138 HEALTHY CHOICE 139 HONEST FOOD No.8 HEALTHY CHOICE HONEST FOOD No.8 140 HEALTHY CHOICE 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. 141 HONEST FOOD No.8 HEALTHY CHOICE HONEST FOOD No.8 142 HEALTHY CHOICE 143 HONEST FOOD No.8 HEALTHY CHOICE HONEST FOOD No.8 144 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. 145 HONEST FOOD No.8 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. HONEST FOOD No.8 146 HEALTHY CHOICE “ Increse or decrease roasting time if using larger or smaller carrots, respecfully. But make sure not to overcook the carrots... 147 HONEST FOOD No.8 HONEST FOOD No.8 148 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… 149 HONEST FOOD No.8 ВЕСНА HONEST FOOD No.8 150 ВЕСНА “ Despite the forecast, live like it’s spring. LILLY PULITZER 151 HONEST FOOD No.8 ВЕСНА HONEST FOOD No.8 152 ВЕСНА 153 HONEST FOOD No.8 HONEST FOOD No.8 154 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. 155 HONEST FOOD No.8 DRINKS HONEST FOOD No.8 156 DRINKS 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. 157 HONEST FOOD No.8 DRINKS 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. HONEST FOOD No.8 158 DRINKS 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. 159 HONEST FOOD No.8 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 HONEST FOOD No.8 160 161 HONEST FOOD No.8 EASY TO COOK HONEST FOOD No.8 162 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! 163 HONEST FOOD No.8 EASY TO COOK HONEST FOOD No.8 164 EASY TO COOK 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. 165 HONEST FOOD No.8 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. HONEST FOOD No.8 166 EASY TO COOK 167 HONEST FOOD No.8 HONEST FOOD No.8 168 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. 169 HONEST FOOD No.8 TASTE OF CHILDHOOD HONEST FOOD No.8 170 TASTE OF CHILDHOOD 171 HONEST FOOD No.8 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. HONEST FOOD No.8 172 TASTE OF CHILDHOOD 173 HONEST FOOD No.8 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 HONEST FOOD No.8 174 175 HONEST FOOD No.8 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. HONEST FOOD No.8 176 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. 177 HONEST FOOD No.8 CHIEF'S RECIPES HONEST FOOD No.8 178 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. 179 HONEST FOOD No.8 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. HONEST FOOD No.8 180 181 HONEST FOOD No.8 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. HONEST FOOD No.8 182 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 183 HONEST FOOD No.8 SWEET EASTER BREAD HONEST FOOD No.8 184 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. 185 HONEST FOOD No.8 HONEST FOOD No.8 186 187 HONEST FOOD No.8 HF THE SPRING ISSUE 2017 HONEST FOOD No.8 188
1/--страниц