Post on 28-Mar-2016
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THE SPOONvolume i
thespoonmagazine.com
the spoon
PIEofallkInd
Have you been waiting for this season like I have? I am pleased to see that the leaves are slowly dressing into bright colors, and the sun is getting silkier on my skin. There are no more strawberries, raspberries, apricots
to harvest, they have all given their pedestal to the newcomer apples, plums, pumpkins and other jewels of
the fall. Out of all the new produce of this season I can not make my pick, I welcome each and every meal with great enthusiasm. What could I say, I just love to eat and cook.
It all taste even finer if I can share all goodies with friends after a chattery afternoon walk in the woods, stomping
through leaves. The colder it gets outside the better the warming soup taste. So my friends, it is time to settle
and make yourselves ready for the cold season with a nice piece of pie and a spoon.
editor's letter
veronika studer
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Hearty SoupsHearty SoupsHearty SoupsHearty SoupsHearty Soups
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the spoon
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Served with your
favorite Song
it iS food for body
and Soul on a cold
autumn day.
volume 1
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swipe you finger and take out the objects
from the picture in the ipad version.
volume 1
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for the soup
1 shallot onion | 2 cloves of garlic | 1 kg mushroom |
750 ml vegetable or chicken stock | 200 g Creme fraiche | 2 thyme sprigs
1 | 2 Heat the butter in a saucepan over medium heat. Saute onion and garlic then add
mushrooms and continue cooking until softened. 2 | 2 Add stock, thyme sprigs and
cook for about 15 minutes. Remove from heat, season to taste and stir in creme fraiche.
Serve hot with toasted bread.
Mushroom soup
Hearty Soups
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for the soup
500 g dried lentil, soaked in water overnight | 150 g pancetta | 1 onion |
2 cloves of garlic | 2 tsp ground smoked paprika |
100 g kale | 2 liter vegetable or chicken stock | Salt | Pepper
1 | 3 Heat half the oil in a large saucepan over medium heat, add vegetables and garlic
and stir until tender. 2 | 3 Remove from heat. Add paprika, stock, lentils, pancetta and
cook on medium heat for 20 minutes. 3 | 3 Add chopped kale and cook for another
15 minutes. Season to taste and serve hot with parmesan toast.
Lentil soup
with pancetta
and kale
volume 1
if you don't Have ipad,
We alSo tHougHt on you dear reader.
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extended iSSu on 130 pageS noW.
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sweeten your lifesweeten your lifesweeten your lifesweeten your lifesweeten your life
THE SPOON
sweeten your lifesweeten your lifesweeten your lifesweeten your lifesweeten your life
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Is sugar bad for
your health?
are theIr any
alternatIve to
sugar? the answer
Is yes, there are
several healthIer
and tastIer ways
to sweeten food.
so forget about
sugar, we show
you what Is best
for you.
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Here you can play with the food!
On the Ipad version you can write in the
sugar with your fingertip.
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If you have never tried to eliminate sugar from your diet it is really hard to believe that there was time when people did not know of sugar at all and
in fact the Greeks had no word for it. When sugar is so cheap and plentiful and added
to so many different type of food, one can be forgiven to assume that it is not harmful. It has no nutritional value, contains no minerals and consists of only pure carbohydrates. There is a strong link between sugar and many health
problems, including diabetes, rotting teeth, cancer, etc. and the worst of all, it makes you addicted.
Whether you are a foodie or just health conscious, it is worth to use at least one sugar alternative.
sweeten your life
alexandra keneSSey
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left to right
Maple syrup | Xylitol | Coconut flower sugar |
Date syrup | Agave syrup | Honey
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Raw HoneyIt has been consumed by people for a 'few' thousand years. Unless it is heated over 45 C, raw honey is loaded with amylases, enzymes that digest carbohydrates, as well as all the nutrients found in plant pollens. It is also a spice as it has recognisable flavour. If you like the taste of honey, use it in desserts that do not require heating.
Rice SyrupRice syrup has a consistency of honey but is not as sweet. It has a shelf life of about a year, and once opened, should be stored in a cool, dry place. Rice syrup is one of the least problematic sweeteners since it is basically dextrose syrup: it has glucose only and no fructose. Also, the rice used to make rice syrup is not GMO. No wonder that rice milk is sweet as brown rice syrup naturally occurs in it.
XylitolXylitol is a sugar alcohol sweetener which is naturally occurring in the fibre of many fruits and vegetables. It can be extracted from various berries (eg. raspberries), oats, and mushrooms, as well as corn husks and birch. It has 40% less calories than sugar and a low glycaemic index of 7. Despite of other sugars, xylitol protects teeth against decay. Choose your Xylitol derived from felled birch trees or GMO corn cob as an environmentally sustainable source of this natural ingredient.
Stevia (and Erythritol)Stevia is a herb which originated from South America and belongs to the sunflower family. You can buy it as a liquid or in powder form or, if you like a challenge, you can buy the plant itself at large nurseries. Stevia is 200 to 300 times sweeter than sugar and it has zero calories. As it does not add bulk, it is difficult to use it in baking. It also has a bit bitter aftertaste. It is advisable to use it in liquids. However, there are some products which mix Stevia and Erythritol successfully. They have a pure, sweet clean taste without the bitter aftertaste. Erythritol is a naturally occuring nectar found in fruits, like melons and grapes. Although a Stevia and Erythritol mixture can be used for baking, it does behave differently to sugar. It does not caramelize as sugar does and its finer texture means that quantities have to be adjusted.
sweeten your life
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Date SyrupDate syrup is thick dark brown, very sweet syrup extracted from dates. You can make your own date syrup at home: place 10 pitted Medjool dates with 300ml of water and 1 tbsp of fresh lemon juice in a blender and process for a few minutes until smooth. Store it in the refrigerator for up to 3 weeks. Although the date is a fructose-rich food, it is also whole food. Better use it moderately and occasionally.
Maple SyrupMaple syrup, the concentrated sap of maple trees is rich in minerals and has a nice, caramel-like flavour. Compared to honey, maple syrup has 15 times more calcium and 1 | 10 the sodium. Unfortunately formaldehyde is used in the production of most commercial maple syrups, so if you buy it choose an organic, formaldehyde free 100% maple syrup.
Agave NectarAgave is the nectar of the agave plant. Light agave has a beautiful golden colour and a more neutral flavour then dark or amber agave. In taste it is close to sugar. It is also much lower on the glycaemic index than other sweeteners, like sugar, maple syrup or honey.
Coconut sugarCoconut sugar is a sugar produced from the sap of cut flower buds of the coconut palm. It tastes like brown sugar with a slight hint of caramel. It is classified as a low glycemic index food and has fewer calories than honey or agave nectar. This is the best choice if you want a sugar alternative to be caramelized. There is however a major problem with its sustainability as coconut palm trees cannot produce both coconuts and coconut palm sugar. When the sab used to make coconut palm sugar is collected from the flower bud that will eventually form a coconut, that tree no longer produces coconuts which give us coconut oil, dried coconuts, coconut flour, etc. The increasing demand for coconut sugar has caused record prices for other coconut products and continues to do so until new plantations for coconut sugar production mature enough to supply the market. Whatever alternative sweetener you choose, use it in moderation. You will be surprised how sweet meals can taste, if you use no sweeteners at all.
if you Have an ipad,
We Have tHe Spoon for tHat.
available noW
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more info on www.thespoonmagazine.com
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BISTROBISTROBISTRObiStroBISTRO
THE SPOON
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ThaT opens your
mind To black
and whiTe
French chansons,
smoky air,
a glass oF pasTis
and decadenT
sandwiches.
volume 1
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you can find the interactive panorama
photo on the ipad version.
volume 1
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for the honey-dijon marinade
3 chicken breast | 3 Tbsp honey | 2 Tbsp hot Dijon mustard |
2 Tbsp olive oil | A pinch of salt | Pepper
for the tarragon mayonnaise
200 ml mayonnaise | 1 Tbsp mustard | 1 Tbsp chopped tarragon | Pepper
1|3 Combine mayonnaise with mustard and tarragon and season with freshly ground
pepper. Place chicken breast in a bowl. Combine all ingredients and pour over chicken.
2|3 Cover with foil and let it stand in a refrigerator for minimum 2 hours. Heat up a pan
and bake make until golden. 3|3 Spread mayonnaise on one half of a baguette, cover
with chicken breast and water cress and top it with the other half of bread.
Chicken in honey Dijon
marinade with
tarragonmayonnaise
BISTRO
Ccino Cafe
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Mushroom taleggio
with spinach
for the sandwich
250 g mixed mushroom | 50 g taleggio cheese | Butter |
Pepper | Salt | Bread | Fresh spinach
1 | 2 Heat up butter in a sauce pan and bake mushroom. Add taleggio cheese and let
it melt. Spoon mushroom over a piece of bread. 2 | 2 Season to taste. Serve hot with
fresh spinach on the side.
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BISTRO
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Halloweenhalloweenhalloweenhalloweenhalloween
the spoon
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Set tHe table,
put on your
coStume, and freak
out your gueStS on
tHiS creepy day.
volume 1
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On the Ipad version the candles light up
and go out while the scary
sounds get you in a Halloween mood.
volume 1
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Welcome drinks
to get your
guests into the
freaky mood,
serve them
aperitifs in
small glasses
with tags like,
venom or poison.
it is even
creepier if you
would put some
food coloring
in the drinks
to give them
a nice punch.
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rip - name tags
tired of the
usual seating
tags? make your
own original,
edible name tags
looking like
graves. to make
the name tags,
you will need
fondant, food
coloring and
cookie crumbs.
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halloween
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find uS on facebook
www.facebook.com/thespoonmagazine
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the spoon
PIEofallkInd
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Simply meanS HOme.
volume 1
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Hot water pastry
360 g flour | 60 g butter | 70 g duck fat | 100 ml hot water
Chicken-mushroom filling
500 g diced chicken breast | 100 g minced pancetta | 250 g minced mushroom | 1 onion
| 2 garlic | 1 Tbsp chopped parsley | Salt | Pepper | Olive oil | Egg yolk for brushing
1 | 7 Hot water pastry | For hot water pastry, place flour in a large bowl, add butter
and rub in with fingertips until fine crumbs form. Meanwhile, heat duck fat in a saucepan over
low heat to 400C 2 | 7 Remove from heat, add boiling water and a pinch of salt and stir to
combine. Add to flour mixture and mix to combine. When cool enough to handle, work with
fingertips until smooth, form into a disc, cover and rest about 15 minutes. 3 | 7 Roll on a
lightly floured surface to a rectangle and fold the pastry. Wrap in plastic wrap and set aside to
rest for another 15 minutes. 4 | 7 Roll out to 7 mm thick and cut 3-4 discs and 3-4 rounds
for covering the pies, and place larger discs over floured, upturned jars. 5 | 7 Carefully
pleat pastry around jars and smooth with fingers. Refrigerate until pastry sets, then carefully
remove jars. 6 | 7 CHiCken-musHroom filling | Combine chicken, mushroom,
pancetta, onion, garlic, and parsley in a large bowl. Season to taste and divide chicken mixture
among pastry cases, then brush rims with water. 7 | 7 Cut a hole in the center of each
round, and cover tops of pies, pressing edges to seal. Preheat oven to 2000C. Brush pies with
egg yolk and bake until golden 35 minutes. Cool to room temperature on a wire rack.
Chicken-mushroom pie
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Pâte brisée (400g)
250 g plain flour, sifted | 1 teaspoons salt | 1 pinches caster sugar | 1 egg |
150 g slightly soft butter, cut into cubes | 15 ml cold water
Pumpkin cream filling
300 g pumpkin puree | 100 g white chocolate | 1 tsp vanilla extract | 1 tonka bean |
5 Tbsp sugar | 4 Tbsp heavy cream | 3 eggs | 1 Tbsp corn starch
1 | 8 Pâte brisée | Place the flour, salt, sugar, egg and butter in a bowl and cream in
the butter until it is well blended. Add the icy water and mix until the dough holds together
and is smooth. 2 | 8 Roll into a ball, wrap in cling-film and refrigerate for at least 30
minutes before use. Preheat oven to 160 degrees. 3 | 8 On a lightly floured surface,
roll pate brisée disk then cut into a about 30cm circle. Fit circle into a 24cm pie dish,
leaving a 1cm overhang. Fold edges under. 4 | 8 Prick bottom of dough all over with
a fork. Cut a circle of parchment, and fit into pie shell. Fill with pie weights or dried beans.
5 | 8 Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights
and parchment. Cut out leaves for decoration, brush with egg yolk and bake them until golden.
6 | 8 PumPkin cream fillinG | For the filling, whisk pumpkin, sugar, cornstarch,
grounded tonka bean, vanilla, eggs, and milk in a large bowl. 7 | 8 Pour pumpkin mixture
into the crust. Bake until center is set about 45 minutes. If crust browns too quickly cover with
foil. Let cool in pie dish on a wire rack. 8 | 8 Decorate the pie with the pastry leaves.
Refrigerate until well chilled, serve with whipped cream.
Pumpkin pie with tonka bean
pie of all kind
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volume 1
From the next volume
Everything about coffee
Slow cooking
Edible presents
Variations for Xmas trees
And many more
The winter issue will be out
on the 10th of December.
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photographer and editor in chief
VERONIKA STUDER
digital CREATIVE DIRECTOR
DAVID LENCSES
APP ICON DESIGNED BY
www.neverager.com
special thanks to
alexandra keneSSey
agnes brunner
find us on
www.thespoonmagazine.com
fonts
frontage by Juri Zaech
chronicle by Hoefler & Frere-Jones
agora sans by Panos Vassiliou
credits
the spoon vol. 1