CUISINE - teNeues Media · 2016. 7. 28. · teNeues has consistently championed all the best things...

CUISINE

More Than Just a Blender As a Health Food Chef, Liora Bels advocates a farm-to-table lifestyle full of plant-based ingredients

in their most natural state. To accomplish this for herself and her clients, Liora relies on the powerful

performance of Vitamix machines. The high-performance blenders whip velvety shakes and

smoothies, refreshing sorbets, hot and cold soups, and crowd-pleasing dips in seconds. Creating

healthy meals with flavourful variety has never been easier.

Learn more at vitamix.co.uk | vitamix.com

More Than Just a Blender As a Health Food Chef, Liora Bels advocates a farm-to-table lifestyle full of plant-based ingredients

in their most natural state. To accomplish this for herself and her clients, Liora relies on the powerful

performance of Vitamix machines. The high-performance blenders whip velvety shakes and

smoothies, refreshing sorbets, hot and cold soups, and crowd-pleasing dips in seconds. Creating

healthy meals with flavourful variety has never been easier.

Learn more at vitamix.co.uk | vitamix.com

program. We reveal how versatile matcha is for use in cooking, baking, and infusions. In Feeding the Future, the English nutri-tionist, Lohralee Astor, describes how to cook healthy and delicious food for children – the former model and mother of three is well informed about her subject!

We also invite you on alluring culinary tours across the Alps, Ireland, and South Africa. And to Greece. For the fascinating new book by Princess Tatiana Blatnik of Greece, her famous friends, like Armani and Diane von Furstenberg, have revealed the secrets of their favorite recipes featuring Greek cuisine. We present further details of all these intriguing books below. Whether you have a gift in mind, just want to experiment with new recipes, or simply to tantalize the tastebuds, the new fine food book program from teNeues offers something for everyone – from amateur cooks to gourmet chefs.

Bon appétit and enjoy browsing!

by Hendrik teNeues und Regina Denk

teNeues has consistently championed all the best things in life. We focus our expertise on lifestyle themes like fashion, design, photography, and much more. Since Fall 2015, we have renewed our enthusiasm for food culture – in true teNeues style, with a passion for innovation and distinctive flair. Our preview on the following pages offers step-by-step introduction to some delicious recipes that you are welcome to try at home!

Veritable taste indulgences – and naturally, they’re healthy – are in the spotlight for our leading titles. Vegan Cuisine, a mas-terful cookbook by top chef Jean-Christian Jury, features over 800 recipes with mouthwatering vegan dishes and inspiration-al food photography. In The Mix introduces health food chef and nutrition expert, Liora Bels, with up-to-date and coveted recipes to prove that the blender is really the star of the show. Matcha, the new cult superfood, is the green highlight for the

FOREWORDTENEUES NOW PRESENTS EXCEPTIONAL BOOKS FOR GOURMETS, FOODIES, AND ALL CREATORS OF FINE CUISINE

Regina Denk, Editor-in-ChiefHendrik teNeues, Publisher

Frontcover: © Jörg Lehmann, p. 1: © teNeues Media GmbH & Co. KG, p. 2: © Ben Donath (rechts) , pp. 4–9: © Jörg Lehmann, pp. 11-12 and 14: © Antonios Mitsopoulos, p. 13: Prinz Nikolaos von Griechenland, p. 17: (left) © Shutterstock.com/zi3000, (top) © Shuttestock.com/B. and E. Dudzinscy, (bottom) © Patrycia Lukas, p. 18: © Patrycia Lukas, pp. 19-22: © Patrycia Lukas, pp. 24-27: © 2016 Mirjam Knickriem. All rights reserved., pp. 28-31: Ben Donath & Viola Molzen, pp. 32-35: Patrycia Lukas, pp. 36-39: © Oliver Pohlmann; recipes by Dorothea Waydsch, Federica Fele and Screebe House Chef Trevor James Down, p. 40: shutterstock/ZairaZarotti, p. 41: (left) shutterstock/LaMiaFotografia (right) © ALPS, p. 42-45 © Johannes Grau, Hamburg and Marco Grundt, Hamburg for FINE Das Weinmagazin, backcover: © Patrycia Lukas.

Content 1

TITLE

Vegan Cuisine 4–9

A Taste of Greece – Recipes, Cuisine & Culture 10–15

Good to Glow – Feel-Good-Food 16–19

Feeding the Future – Clean Eating for Children & Families 20–23

The Mix – The Joy of Plant-Based Cuisine 24–27

Bowl Stories 28–31

Matcha – The Cookbook 32–35

Living off the Land – Ireland s Kitchen 36–39

Alpine Cuisine … and Local Lore 40–41

The Grand Châteaux of Bordeaux 42–45

CONTENTteNeues for Gourmets 2016

023

Blood Orange & Strawberry Soup

350 g strawberries, thinly sliced

2 tsp lime juice

1 tsp chili powder

150 g vanilla soy yogurt

350 ml fresh blood orange juice

Agave syrup or maple syrup

25 g chopped mint leaves to garnish

30 g raspberries to garnish

Combine the sliced strawberries, lime juice and chili powder. Blend the strawberry mixture, yogurt and blood orange juice in a high-speed blender. Add agave or maple syrup to taste. Refrigerate for 2 hours before serving in deep bowls, garnished with chopped mint leaves and raspberries.

Sweet Potato Soup with Pistachio Cream

1 tbsp olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

3 sweet potatoes, peeled and chopped

1 tsp turmeric

1 tsp ground coriander seeds

2 tsp dried chili flakes

3¼ cups/750 ml vegetable broth

4 tbsp soy cream

2/3 cup/80 g shelled pistachios, finely chopped

Heat the oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened, then add the garlic and cook 1 minute more. Stir in the sweet potatoes, turmeric, coriander, and chili flakes and cook for 2 minutes. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes until the sweet potatoes are tender. Transfer to a food processor and blend until smooth. To serve, pour the soup into 2 bowls, drizzle with the soy cream, and garnish with chopped pistachios.

Miso Soup with Shiitake Mushrooms

4 tbsp vegetable oil

1 onion, peeled and finely chopped

4 garlic cloves, peeled and minced

4¼ cups/1 l vegetable broth

½ oz/15 g ginger, peeled and grated

4 tbsp soy sauce or tamari

1 tbsp sesame oil

Scant 4 oz/100 g shiitake mushrooms

3 oz/80 g broccoli

4 tbsp white miso paste

Heat the oil in a saucepan and fry the onions for 3–4 minutes. Add the garlic and continue cooking 2–3 minutes over medium heat. Add the vegetable broth, ginger, tamari or soy sauce, and sesame oil to the pan and bring to a simmer. Stir in the shiitake mushrooms, cover the pan, and simmer for 5 minutes until the mushrooms are cooked. Add the broccoli and simmer 5–8 minutes until the vegetable are tender. Ladle the broth into 4 bowls and dissolve 1 tbsp miso in each serving while still hot.

Almond Soup with Croutons

4 tbsp/60 g vegan margarine

1 garlic clove, crushed

2 cups/500 ml hot vegetable broth

¾ cup + 1 tbsp/200 ml soy cream

1¾ cups/250 g whole almonds, toasted and finely

chopped

4 tbsp cold-pressed olive oil

4 slices white sandwich bread, crusts removed,

cut in cubes

Salt and pepper

2 tbsp chopped parsley

For the soup, melt the margarine in a saucepan over medium heat. Add the garlic and sauté until softened. Pour in the broth, soy cream and almonds, and simmer for 8 minutes. Mix with a high-speed blender until smooth and pour into a bowl.

While the soup is simmering, make the croutons. Heat the olive oil in a frying pan and add the bread cubes, stirring to coat them in oil. Gently fry until golden on all sides. Season with salt and pepper and sprinkle with the parsley. Top the soup with the croutons just before serving.

Chef ’s tip: The croutons can be replaced with freshly sautéed slivered almonds, also sprinkled on top of the soup just before serving.

5

24.5 x 34 cm / 9 5/8 x 13 3/8 in.496 pp.Hardcover130 color photographs EnglishEurope: September 2016 / Overseas: October 2016ISBN 978-3-8327-3376-6€ 98 $ 125 £ 80

9 783832 733766

• Vegan cuisine like you have never seen it before

• A comprehensive compendium with 800 recipes divided into 8 categories from master vegan chef, Jean Jury

• Easy to cook for yourself, but also includes more challenging recipes for advanced cooks

The trend of cooking and eating without using animal products has been around for many years and is gaining in popularity. Vegan cuisine is healthy, versatile, and international. It can hold its own in terms of artistry, lacks nothing found in traditional haute cuisine, and it is no more complicated to cook. How this is possible, and how amazing these dishes look on the plate, is the subject of the unique Vegan Cuisine. You will find over 800 recipes, collected and curated by top chef Jean Jury, who was an extremely successful vegan chef for many years, most recently at the Mano Verde in Berlin. The book is a life’s work of recipes, an homage to green cooking, and a must

for anyone who loves to cook, whether they are full-time or only part-time vegans. Dishes range from classic appe-tizers, filling main dishes sure to satisfy everyone, and sinfully delicious dessertsto vegan cheese, bread, soups, smoothies, and many special dishes that will surprise even seasoned vegan cooks. Worldrenowned food photographer Joerg Lehmann provides the perfect stage for culinary star dishes like Asian seaweed salad, vegan croissants, and the incredible Mano Verde Chocolate Tart. Vegan cuisine has never been so beautiful and appealing.

VEGAN CUISINEJEAN JURY & JOERG LEHMANN

023

Blood Orange & Strawberry Soup

350 g strawberries, thinly sliced

2 tsp lime juice

1 tsp chili powder

150 g vanilla soy yogurt

350 ml fresh blood orange juice

Agave syrup or maple syrup

25 g chopped mint leaves to garnish

30 g raspberries to garnish

Combine the sliced strawberries, lime juice and chili powder. Blend the strawberry mixture, yogurt and blood orange juice in a high-speed blender. Add agave or maple syrup to taste. Refrigerate for 2 hours before serving in deep bowls, garnished with chopped mint leaves and raspberries.

Sweet Potato Soup with Pistachio Cream

1 tbsp olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

3 sweet potatoes, peeled and chopped

1 tsp turmeric

1 tsp ground coriander seeds

2 tsp dried chili flakes

3¼ cups/750 ml vegetable broth

4 tbsp soy cream

2/3 cup/80 g shelled pistachios, finely chopped

Heat the oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened, then add the garlic and cook 1 minute more. Stir in the sweet potatoes, turmeric, coriander, and chili flakes and cook for 2 minutes. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes until the sweet potatoes are tender. Transfer to a food processor and blend until smooth. To serve, pour the soup into 2 bowls, drizzle with the soy cream, and garnish with chopped pistachios.

Miso Soup with Shiitake Mushrooms

4 tbsp vegetable oil

1 onion, peeled and finely chopped


4¼ cups/1 l vegetable broth

½ oz/15 g ginger, peeled and grated

4 tbsp soy sauce or tamari

1 tbsp sesame oil

Scant 4 oz/100 g shiitake mushrooms

3 oz/80 g broccoli

4 tbsp white miso paste

Heat the oil in a saucepan and fry the onions for 3–4 minutes. Add the garlic and continue cooking 2–3 minutes over medium heat. Add the vegetable broth, ginger, tamari or soy sauce, and sesame oil to the pan and bring to a simmer. Stir in the shiitake mushrooms, cover the pan, and simmer for 5 minutes until the mushrooms are cooked. Add the broccoli and simmer 5–8 minutes until the vegetable are tender. Ladle the broth into 4 bowls and dissolve 1 tbsp miso in each serving while still hot.

Almond Soup with Croutons

4 tbsp/60 g vegan margarine

1 garlic clove, crushed

2 cups/500 ml hot vegetable broth

¾ cup + 1 tbsp/200 ml soy cream

1¾ cups/250 g whole almonds, toasted and finely

chopped

4 tbsp cold-pressed olive oil

4 slices white sandwich bread, crusts removed,

cut in cubes

Salt and pepper

2 tbsp chopped parsley

For the soup, melt the margarine in a saucepan over medium heat. Add the garlic and sauté until softened. Pour in the broth, soy cream and almonds, and simmer for 8 minutes. Mix with a high-speed blender until smooth and pour into a bowl.

While the soup is simmering, make the croutons. Heat the olive oil in a frying pan and add the bread cubes, stirring to coat them in oil. Gently fry until golden on all sides. Season with salt and pepper and sprinkle with the parsley. Top the soup with the croutons just before serving.

Chef ’s tip: The croutons can be replaced with freshly sautéed slivered almonds, also sprinkled on top of the soup just before serving.

7

023

Mushroom & Walnut Soup

4 tsp vegan margarine

1 tbsp hazelnut oil

1 shallot, peeled and finely chopped


1 celery stalk, minced

12 oz/350 g shiitake mushrooms or chanterelles

(in season), cleaned and sliced

1 potato, peeled and diced

1 rosemary sprig

1 bay leaf

½ cup/120 ml dry white wine

½ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp sweet paprika

3 cups/700 ml vegetable broth

Scant 1 cup/100 g walnuts

2/3 cup/150 ml soy cream

1 tsp Espelette chili pepper powder

salt and pepper

In a large saucepan, heat the margarine and hazelnut oil. Add the shallot, garlic, and celery and cook over medium heat for 5 minutes. Add the mushrooms, potato, rosemary, and bay leaf and cook another 5 minutes. Stir in the wine, then season with the nutmeg, cinnamon, paprika, chili powder, and salt and pepper to taste. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.

Pour in the vegetable broth, cover the pan, and simmer for 15 minutes. In a food processor or high-speed blender, pulse the walnuts until they are finely chopped. Set them aside. Remove the bay leaf and rosemary from the soup. Stir in the cream and mix well. Adjust the seasoning as needed. Serve the soup in deep soup bowls, decorated with chopped walnuts and sprinkled with the chili pepper powder.

8

C a r o l e B a m f o r d | 31

_taste_of_greece_book.indb 31 09.05.16 17:01

| B o B C o s t a s2 6

Everybody loves dolmades, and there are almost as many versions as there are cooks. The name comes from the Turkish verb that means “to stuff,” and you will also find dolmades made from

cabbage, chard, and lettuce leaves, as well as zucchini f lowers, though grape leaves are the only ones that Greek cooks freeze or dry for use in the off-season. Grape leaves that have been preserved in brine are available at Greek and Middle Eastern groceries, or in the international aisle of large supermarkets.

Stuffed Grape Leaves

Bring a large pot of water to a boil. Rinse the grape leaves well under running water and then boil them for about 3 minutes. Drain in a colander and spread out on paper or dish towels to dry. Remove any hard stems. (Fresh grape leaves need no rinsing but should be similarly parboiled and drained.)

Heat the oil in a large skillet over medium heat, add the meat, and cook, stirring, until it loses all traces of pink. Transfer the meat to a large bowl and let cool slightly, then add the eggs, onion, rice, parsley, mint, and salt and pepper to taste. Stir until thoroughly combined.

Arrange any torn grape leaves in the bottom of a large pot or Dutch oven. Place several leaves on the counter, shiny side down, with the stem end closest to you. Put a teaspoon of the filling near the base of each leaf, fold the 2 sides over it, and then roll it toward the tip, to make a small cylindrical packet. Place seam-side down in the pot, and repeat with the remaining filling and leaves, layering them in the pot as you go. Don’t worry about making them perfect. They won’t fall apart if you pack them close together.

I n g r e d i e n t s (Serves 6 to 8)

✴ 1 (14- to 16-oz/400- to 455-g) jar grape leaves in brine or 50 fresh grape leaves

✴ ¼ cup/60 ml olive oil ✴ 1 lb/500 g ground sirloin or ground turkey ✴ 2 eggs, beaten ✴ 1 onion, chopped ✴ ½ cup/100 g long-grain rice ✴ ¼ cup/15 g chopped fresh parsley ✴ 1 tbsp chopped fresh mint ✴ salt and freshly ground black pepper ✴ 4 cups/960 ml chicken broth

Egg-Lemon sauce

✴ 3 eggs ✴ Juice of 3 lemons

1

2

3

Ντολμάδes ․ Dolmades


B o B C o s t a s | 2 7

Pour the broth over the stuffed leaves and place an old plate on top of them (this keeps them from moving). Bring the liquid to a boil, then cover, reduce the heat, and cook for 45 minutes to 1 hour.

For the egg-lemon sauce: When the dolmades are cooked, beat the eggs in a medium-sized bowl and and beat in the lemon juice.

Slowly add some hot broth from the pan, a ladleful at a time, beating constantly. The sauce should be fluffy and foamy. Return it to the pan with the dolmades and shake—don’t stir—to distribute it. Serve.

For a vegetarian version, omit the meat, increase the rice to 1 cup, and use vegetable broth in place of the chicken broth.

5

4

i


| C h r i s C h e l i o s4 2

Greek Hamburgers

Heat the oil in a large skillet over medium- high heat, add the onion, and cook, stirring until translucent, about 4 minutes. Transfer to a large bowl and let cool completely. Add the beef, lamb, breadcrumbs, tomato, pepper (if using), olives, egg, parsley, mustard, vinegar, garlic powder, and oregano and season with salt and pepper to taste. Mix and knead with your hands until thoroughly blended. Cover and refrigerate for 30 minutes or more.

Preheat a gas or charcoal grill (or heat the broiler). Form the meat mixture into either small, thin patties (43⁄8 ounces/125 g) or large, thick patties (8 ounces/225 g). Place the patties on the grill and cook to your desired doneness. The length of time will depend on their size; small, thin burgers will take about 3 minutes on each side, while real burgers about an inch thick will need 2 to 3 minutes per side for rare, 3 to 4 minutes for medium, and 4 to 5 for well-done.

Serve with warm pita bread or buns with tzatziki and a big mixed green salad.

Florina peppers are long, bullhorn- shaped sweet peppers grown in northern Greece. You can roast your own or buy them roasted and brined, in jars or cans. Sweet red bell peppers will also work in this recipe.

i n g r e d i e n t s (Serves 4)

✴ 3 tbsp olive oil ✴ 1 large white onion, coarsely grated ✴ 1 lb/500 g ground beef ✴ 3 oz/100 g ground lamb ✴ 1½ cups/70 g fresh breadcrumbs ✴ 1 tomato, coarsely grated, skin discarded ✴ 1 roasted red Florina or bell pepper,

diced (optional) ✴ 8 pitted black olives, quartered ✴ 1 egg, beaten ✴ 1 tbsp finely chopped fresh parsley ✴ 1 tbsp mustard ✴ 1 tsp vinegar ✴ ¼ tsp garlic powder ✴ ¼ tsp dried oregano ✴ salt and freshly ground black pepper

1

2

i

Μπιφτέκια σχάρας ․ Biftekia scharas


C h r i s C h e l i o s | 4 3


9 783832 733377 11

19 x 25 cm / 7 1/2 x 9 5/6 in.c. 208 pp. Hardcover with jacket c. 200 color and b/w photographs EnglishEurope: May 2016 / Overseas: June 2016ISBN 978-3-8327-3337-7€ 24.50 $ 35 £ 19

• Sumptuously photographed, this is an ideal gift for all lovers of the Greek experience

• A carefully-curated selection of the most delicious Greek recipes

• By buying this book, you will not only see and taste a Greece that may be new to you, but you will also provide help to people who need it; proceeds from its sale will enable BOROUME to supply meals for more families and build a closer sense of community

A TASTE OF GREECERECIPES, CUISINE & CULTURE HRH PRINCESS TATIANA & DIANA FARR LOUIS

Food. It fuels our body and nourishes our soul. Shared, it fosters a mysterious sense of intimacy, even among strangers. Universal, it remains unique to each country, an essential element of the cultural heritage that links present and past through traditions and memories. A single bite can transport us both round the world and back in time. What else but food can awaken and create such lasting memories and deep emotions? It is not by chance that, for A Taste of Greece, 37 well-known inter-national personalities have chosen to share their favorite local food recipes to give life to their personal connection

with this beautiful Mediterranean country and shed light on its multifaceted appeal. Their stories and recipes illus-trated by stunning photos will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture. We trust that you will become as enamored of the country and its people as they are!

12

S o p h i a Va r i | 1 6 5_taste_of_greece_book.indb 165

09.05.16 17:03

I . M . K Ö N I G I N A N N E - M A R I E | 1 9


D i a n a Fa r r L o u i s | 6 9


| P r i n c e s s T a T i a n a1 7 0

Princess Tatiana (née Tatiana Blatnik) was born in Caracas, Venezuela. After graduating from Aiglon College in Switzerland, she received her B.A. in sociology from Georgetown University

in 2003. In 2006 she joined Diane von Furstenberg’s fashion house as public relations consultant and event organizer.

In 2010 she married Prince Nikolaos on the island of Spetses. Since then and especially after moving to Athens in 2013, Tatiana has actively pursued

her passion for natural and healthy living through her philanthropic and entrepreneurial work. She cofounded Elpida Youth, which aims to raise awareness about and support the psychological

well-being of sick children. She has also joined forces with the local nonprofit organization Boroume.Tatiana recently cofounded TRIA, a company that collaborates with local artisans

and artistic minds to create products of unique and high-quality craftsmanship, celebrating Greece’s heritage and new talent.

Tatiana has worked with numerous charities in the past, including the Red Cross (Royal Patron, 2011); Vital Voices, in support of emerging women leaders around the world; and the JuanFe Foundation, which aims to improve the quality of life of impoverished children and teenage mothers in the city of Cartagena, Colombia. She is a board member of the Walkabout Foundation and a Young Patron

of the Museum of Cycladic Art in Athens, Greece.

PRINCESS TATIANA


P R I N Z E S S I N T A T I A N A | 1 7 3


This volume represents a collaborative effort of young, passionate men and women dedicated to making a differ-ence in the lives of struggling Greeks. Through their NGO BOROUME, Greece’s largest food rescue organization, they have provided more than 4.5 million meals in the four years since its founding.

Hearing of Boroume’s efforts, HRH Princess Tatiana resolved to lend her support to their work. Since moving to Greece with her husband, HRH Prince Nikolaos, in 2013, she found herself intrigued by the sociological importance of food. The cookbook project, which she coordinated, became a concrete expression of her love for Greece and her commitment to joining forces with individuals and organizations, across borders, to support those in need in the country she now calls home.

1514

P r i n Z e s s i n i r e n e | 8 7


C o s t a P i l ava C h i | 5 5


R o b e R t M c c a b e | 1 5 7


| C o s t a P i l ava C h i5 4

My wife, Liz, likes any raw soups to be easy on the digestion so she avoids all the hearty stuff like raw green peppers or raw red onion or garlic, which seem to go in most recipes of this kind.

She finds that having a tasty variety of the basic ingredients is much more important and allows you to make a very delicious gazpacho with very little fuss. Personally, I love to serve watermelon

gazpacho as an amuse-bouche in espresso cups together with other snacks; people always come back for seconds or thirds. Choose a small watermelon, preferably seedless, with a dark green rind and deep red f lesh. This type of watermelon has a richer f lavor and a round sweetness, which is what you need

to counterbalance the acidity in the tomatoes. For the tomatoes, the large beefsteak variety works best; choose very ripe tomatoes and make sure to remove the seeds.

Liz’s Watermelon Gazpacho

Working in batches, puree the watermelon and tomato in a blender until smooth and transfer to a large bowl. Add the cucumber, garlic-infused olive oil, citrus juice, cumin (if using), and salt to taste. Stir to combine. Combine the parsley and cilantro stems and mint leaves in a small bowl.

To serve, divide the gazpacho into bowls. Add a dash of Tabasco and a few grinds of pepper to each, and then top with a scoop of the finely chopped herbs.

If you prefer a smooth soup, puree the cucumber together with the tomatoes in the blender.

2

i

i n g r e d i e n t s

✴ 6 cups/920 g watermelon, peeled, seeded, and chopped

✴ 2 cups/400 g tomatoes, peeled, seeded, and chopped

✴ 1 cucumber, peeled, seeded, and finely diced

✴ 2 tbsp garlic-infused olive oil ✴ Juice of 1 lemon or lime

(i use both together, half and half) ✴ ½ tsp ground cumin (optional) ✴ sea salt and freshly ground black pepper ✴ small bunch fresh parsley stems, finely chopped ✴ small bunch fresh cilantro stems, finely chopped ✴ handful fresh mint leaves, finely chopped ✴ tabasco

1

Το γκασπάτσο της Λιζ με καρπούζι ․ To gaspacho tis Liz me karpouzi


good_to_glow_book_e03.indb 38 02.03.16 16:09


SALADS & MAINS | 83

»» 3–4 chicken breasts

»» 1 egg

»» Coconut flour

»» ½ cup / 45 g desiccated coconut

»» ½ cup / 15 g rosemary (chopped)

»» 4 tbsp lemon zest

»» Coconut oil or ghee

»» 3 cups / 90 g spinach

»» ¼ cup / 10 g basil leaves

(or arugula or baby leaf greens)

»» ¼ onion (chopped)

»» 1 handful of cherry tomatoes (halved)

»» ½ red bell pepper (slivered)

»» ½ cucumber (sliced)

»» ¼ cup / 60 ml lemon juice

»» 2 tbsp of olive oil

»» Pinch of salt

»» Pinch of pepper

1) Coat chicken breast in coconut flour, then egg.

2) Cover with desiccated coconut, fresh rosemary, and lemon zest (ratio 3:2:1).

3) Shallow fry in ghee or coconut oil.

4) Serve with spinach (or arugula), basil, onion, tomato, bell pepper, and cucumber.

5) Drizzle with lemon juice and olive oil.

6) Salt and pepper to taste.

PREPARATION INGREDIENTS

LISA CLAYTON

Lisa Clayton co-founded Singapore’s largest outdoor fitness community, UFIT Bootcamps and today serves as the company’s director in addition to managing SHEFIT, a hugely popular activewear brand for women. The ISSA certified personal trainer started her business so that people living in Singapore could enjoy the benefits of outdoor training in a fun, group environment. Lisa has done lifestyle TV segments for Healthy Me TV, AusBiz Asia, Channel News Asia, and has been featured by magazines including Women’s Health Australia, Expat Living, Liv, and Wellbeing Australia.

www.ufitbootcamps.com.sg

LISA CLAYTON

LEMON, COCONUT, & ROSEMARY CHICKEN



SNACKS & SWEETS | 161

“When you don’t want the kids to have all of

the fun, enjoy this delicious treat. Coconut is not

only filled with protein, but also good fats that

will keep your hair, skin, and nails in great condition.”

Filling:

»» 1 ½ cups / 120 g raw shredded

coconut

»» ¼ cup / 60 g coconut milk

»» ¼ cup / 75 g coconut cream

»» 2 tbsp maple syrup

Raw Chocolate Coating:

»» ¼ cup / 55 g coconut oil

»» ¼ cup / 30 g raw cacao powder

»» 1 tbsp maple syrup

1) Add shredded coconut, coconut cream, coconut milk, and maple syrup into a blender and pulse to create a thick mixture.

2) Grease a baking tray with coconut oil.3) Making sure that your hands are clean, then make

rectangles or cylinders of the mixture. You can also press the mixture into a mini muffin pan or ice cube tray to form more consistent shapes.

4) Place the baking tray in the fridge or freezer to allow mixture to set.

5) To make the coating, add coconut oil, cacao powder, and maple syrup into a small pot.

6) On a low heat, stir mixture until it is combined.7) Set aside to cool.8) Remove the coconut mixture from the fridge or freezer. 9) Using chopsticks or two spoons, dip one piece in the raw

chocolate mixture, making sure that all sides are covered. 10) Place chocolate-covered pieces back into the fridge

or freezer to set.11) Once the raw chocolate has set, take them out and repeat

the dipping process to allow a thicker covering.12) Place in an air-tight container and store in the fridge.


TALI SAYS:

TALI SHINE

VEGAN RAW CHOC COCO BITES


toGlow9 783832 733414

17

19 x 25 cm / 7 1/2 x 9 5/6 in.c. 176 pp.Hardcoverc. 200 color and b/w photographs EnglishEurope: March 2016 / Overseas: April 2016ISBN 978-3-8327-3341-4€ 24.50 $ 35 £ 19

• Delicious and nourishing recipes

• Health advice from reknown health experts and nutritionalists

• Numerous addresses for “glowing” restaurants and cafés

This book is your guide to the world’s hippest and most delicious, healthy and organic cafés! It features unique and exclusive recipes and signature dishes from destina-tion spots handpicked by the author, Tali Shine. You will find mouth-watering recipes for juices and smoothies, brunches, dinners, as well as sweets and treats. Slow roasted chicken, Seafood Paella next to Triple Choc Cheesecake will leave no one’s health food dreams unattended. Good To Glow features recipes from the globe’s most beautiful supermodels, celebrities, and

wellness experts, such as Elle Macpherson and James Duigan. Good To Glow is your go-to travel and health guide that will get you on the road to a glowing lifestyle. With numerous useful health advice and tips from the real experts and a glossary for global locations in one separate chapter.

GOOD TO GLOWFEEL-GOOD FOODTALI SHINE & STEPH ADAMS

SALADS & MAINS | 115

(Serves 2)

»» 1 red bell pepper

»» 4 tbsp rapeseed oil

»» 2 large eggplants

»» 1 lemon thyme sprig

»» ¾ cup and 1 tbsp / 200 g chickpeas

(cooked)

»» 2 tbsp tahini

»» Juice of 1 lemon

»» 1 tbsp extra-virgin olive oil

»» 1 tbsp smoked paprika

»» 1 small garlic clove (grated)

»» 1 sprinkle dried chili flakes

(optional)

»» 4 tbsp kefir

»» ½ cup / 100 g Greek feta cheese

»» 1 small bunch of fresh mint

» ⅓ cup / 50 g pomegranate seeds

»» 1 tbsp sesame seeds (optional)

»» Sea salt and black pepper

1) To make the hummus, start by drizzling the bell pepper with 1 tablespoon of rapeseed oil, season and roast at 390°F / 200°C for about 30–40 minutes until soft and the skin has started to turn black. Put in a bowl and cover with cling wrap.

2) Cut the eggplant into 4 thick slices, about 2 in. / 5 cm. Drizzle with 3 tablespoons of rapeseed oil, season, and sprinkle with thyme. Roast at 350°F / 180°C for about 30 minutes until cooked. After 15 minutes, add a little extra oil if the eggplant looks dry.

3) To finish the hummus, peel the skin off of the cooled pepper and remove all seeds.

4) Put the pepper into a food processor and blitz with the juice of half a lemon, olive oil, chickpeas, tahini, grated garlic, paprika, and dried chili flakes (if you like heat). Season to taste.

5) For the dressing, mix the kefir with the juice from the other lemon half and season as desired with salt and black pepper.

6) To serve, spoon hummus on the plate, place 2 pieces of eggplant on top, crumble over feta, drizzle with kefir dressing, and sprinkle with pomegranate seeds, mint leaves, and sesame seeds.

Note: Vegans can simply remove the cheese and use coconut yogurt for the dressing. Equally delicious!


GRACE BELGRAVIA

Grace Belgravia is a health, well-being, and lifestyle members club for women in London. The club mantra is to be inspired, empowered, and rejuvenated—no matter what your age. The club champions preventative medicine and aging well, so people can feel the very best they can be.

GRACE BELGRAVIA

ROASTED MEDITERRANEAN SALAD





19

00_feeding_the_future_book_e04.indb 62 06.04.16 16:12

sWeeT snaCKs | 63

CARROT CUPCAKES

INGREDIENTS

(Makes 12 cupcakes)

� 1 cup / 120 g of buckwheat flour

� 1 tsp baking soda � ½ tsp baking powder � 2 tsp cinnamon � 1 tsp nutmeg � 1 pinch sea salt � 2 eggs � 1 cup / 240 ml milk of your choice (rice, goat, cow, almond)

� ¼ cup / 100 ml rapeseed oil � 1 cup / 215 g xylitol � 2 tsp vanilla extract � 1 cup / 50 g carrots (grated) � 1 cup / 90 g desiccated coconut

� 1 cup / 225 g peaches in their natural juice (finely chopped)

Zest of lemon frosting: � 1 ½ cups / 340 g cream cheese

� 3 tbsp agave nectar � Zest from 1 lemon

PREPARATION

PReHeaT the oven to 350°f / 180°C.

SIFT the flour, baking soda, baking powder, salt, nutmeg, and cinnamon.

In another bowl MIX together the milk, eggs, vanilla extract, oil, and xylitol.

slowly aDD the dry ingredients and mix well.

CoMbIne the carrots, coconut, some lemon zest, and peaches in another bowl, then slowly add to the mixture.

PoUR the mixture into cupcake cases and bake for 10 to 15 minutes or until golden brown.

once the cupcakes are in the oven, start MaKInG the frosting.

CoMbIne the cream cheese, lemon zest, and agave nectar, then mix well.

once the cupcakes are out of the oven and have cooled, gently sPReaD the frosting on top and serve.

These carrots cupcakes are naturally sweet, we promise your kids will never guess that they’re also healthy! This recipe makes for a fun breakfast or dessert.

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lUnCH | 87

AVOCADO TUNA ROLL

INGREDIENTS

3 1.5 oz / 40 g glass jar of tuna in olive oil

3 ¼ ripe avocado 3 lemon wedge 3 1 nori sheet 3 1/3 cup / 80 g sushi rice (cooked)

PREPARATION

MasH up the tuna and mix in the avocado.

season with a small amount of salt and a squeeze of lemon.

CUT the nori paper into 2/3 of a piece.

PlaCe the nori paper on a sushi mat.

PUT a thin layer of cooked rice on the nori paper, leaving space at the end of the paper.

PRESS the rice firmly into the nori paper.

aDD the avocado and tuna mixture in a line down the center.

lIfT the side of the mat and roll to seal the edges.

Use your hands to roll the shape and properly seal the cylinder shape of the sushi roll.

With a sharp knife, CUT the roll into 0.5 in / 2 cm slices.

Kids love sushi rolls! They are a fun meal or snack. Choose from our different fillings and rice options.

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9 783832 733438 21

19 x 25 cm / 7 1/2 x 9 5/6 in.c. 176 pp.Hardcoverc. 200 color and b/w photographs EnglishEurope: April 2016 / Overseas: May 2016ISBN 978-3-8327-3343-8€ 24.50 $ 35 £ 19

• Delicious, clean, and nutritious dishes for the whole family

• Easy-to-follow recipes for breakfast, lunch, and dinner

• Tips for special occasions like birthday parties

FEEDING THE FUTURECLEAN EATING FOR CHILDREN & FAMILIESLOHRALEE ASTOR & TALI SHINE

The concept of clean eating is becoming increasingly popular among adults, however it is children who are the most vulnerable to additives and nasty toxins such as sugar, found in unhealthy, processed, and fast food. Because children are still growing and developing, it’s important they consume adequate vitamins and nutrients through their diets. Children are, after all, our future. The concept is simple: using fresh ingredients in their most natural state. We say goodbye to gluten, wheat germ, refined sugar, and genetically modified oils, as these can

be addictive, acidic, deplete energy, and can cause sluggishness, mood swings, and hyperactive behaviour in children. Feeding the Future is a glossy lifestyle/cookbook filled with inspiring recipes that all children—from those aged two to grown-up “kidults”—will love. These recipes are clean, nutritious, and delicious, as well as being easy to make. The book is the perfect tool for health-conscious and time-poor parents.

PEANUT BALL BITES

INGREDIENTS

(Makes 12 balls)

� 2 cups / 180 g oats � 1 cup / 250 g fTf Peanut butter (see recipe page 159)

� 1 cup / 170 g ground flaxseed

� 1 cup / 170 g raw chocolate (cut into tiny flakes)

� 1 cup / 115 g goji berries � 1 cup / 130 g pumpkin seeds � 2/3 cup / 200 g maple syrup � 2 tsp vanilla extract � 1 tsp cinnamon

PREPARATION

PUT all the ingredients into a food processor and blend together.

Use your hands to roll mixture into 1 in / 2.5 cm balls.

PUT them into the freezer for 1 hour.

once they are set, PUT them in the fridge.

Peanut ball bites contribute to healthy skin and have high vitamin A content, which is an immunity booster. These balls are nutrient-packed, and are also high in antioxidants and protein.

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23

C A S H E W B A S I L P A R S L E Y D I PW I T H L E M O N , T O M A T O E S A N D C A Y E N N E

If you love cashews, this recipe is for you! Creamy, filling, delicious, smooth, sweet,

yet hearty and tangy at the same time.

1 cup/120 g raw cashews, soaked in filtered water for about 4 hours, rinsed well

juice of 1 lemon

6–8 cherry tomatoes

handful fresh basil leaves, or more if you like

handful fresh parsley, or more if you like

sea salt to taste

pinch of cayenne

fresh chili (optional)

Blend all ingredients together in your high-speed blender until creamy and smooth.

Note: Enjoy this dip with veggies and salads or just spread it on some bread.

I T ’ S A D E L I C I O U S J O U R N E Y T H A T M A K E S M E H A P P Y F R O M T H E I N S I D E O U T .

25

19 x 25 cm / 7 1/2 x 9 5/6 in.176 pp.Hardcoverc. 125 color and b/w photographs EnglishEurope: August 2016 / Overseas: September 2016ISBN 978-3-8327-3381-0€ 29.90 $ 39.95 £ 25

9 783832 733810

• Includes delicious, healthy, and easy-to-make recipes

• Find out more about a plant-based diet and a holistic lifestyle

• An invaluable source of inspiration with beautiful and atmospheric photos by Mirjam Knickriem

Living a balanced way of life is about the combination of eating whole, delicious foods that are nourishing and energizing, taking care of yourself and others, and about the sustainable coexistence of people and nature. Conscious living is holistic. Liora Bels’ philosophy as a specialist on healthy eating and wholesome living revolves around the positive effects nutrition can have on body and soul and the benefits of a plant-based diet. The Mix offers vibrant, simple, and healthy everyday meals, that are rich in wholesome, natural, fresh ingredi-

ents and easy to make. Eating well must not be stressful, but rather a celebration of the goods nature has to offer. You will find scrumptious smoothies, nutritious spreads and dips, tasty soups, bowls, and even sweets and treats. Beautiful imagery allows a glimpse into a holistic lifestyle and Liora’s inspiring sense for aesthetics. The Mix is a treat for eyes and taste buds and not exclusively for the health-conscious reader.

THE MIXTHE JOY OF PLANT-BASED CUISINE LIORA BELS

2726

C A S H E W Y O G U R T B O W L

280g raw cashews, soaked for about 8 hours and rinsed well

100ml non-chlorinated water (distilled)

200g strawberries, fresh or frozen

juice of 1/2-1 lemon

scrapings of 1 vanilla bean

1 tablespoon pure raw coconut nectar or pure maple syrup, more if

needed

powder from 2 probiotic capsules (equals 20 billion active cells)

Topping options:

fresh berries

pomegranate seeds

beepollen

hemp seeds

shredded coconut

sprouted granola

or anything else you desire

Blend cashews with water on high setting until smooth and creamy. Transfer to a sanitized glass

bowl or jar, open the probiotic capsules and add the powder to the mixture. Stir in with a wooden

or plastic spoon.

Cover with a clean cloth or kitchen towel and let set in a warm, dark spot for about 12 hours or

overnight. The yogurt should taste tangy sour. Place yogurt in your blender, add the rest of the

ingredients and blend until smooth. Adjust to taste, adding more liquid sweetener or lemon.

Chill in the fridge for at least 30 minutes or better longer and serve with your favorite toppings.

NOTE: It is important to use distilled, non-chlorinated water for this recipe, as the friendly

bacteria can otherwise not survive. You can also simply use boiled water and let it cool down.

For a quicker, non-cultured version, simply substitute the probiotic capsules with 1 teaspoon

psyllium husk powder. Blend all ingredients at once, adding psyllium husks, until smooth and

creamy. Adjust to taste, adding more liquid sweetener or lemon. Chill in the fridge for 30 minutes.

Serve with your favorite topping.

A wonderfully delicious dairy-free yogurt option. Tasty, cultured, and so good for you!

CAN YOU BELEVE IT? IT TASTES JUST LIKE YOGURT AND IT’S SUPER HEALTHY AS WELL!

120

INGREDIENTS PREPARATION

SERVES 2

KALE

Kale3½ oz/100 g cauliflower3½ oz/100 g kaleVegetable oil2 tsp/10 g butter1 tsp tahini (sesame paste)½ tsp curry powderCrushed red pepperSalt, pepper, sugar

Onions½ onion (red)2 tbsp apple cider vinegar2 bay leaves5 allspice berriesSalt, sugar

For servingToasted sesame seeds3 oz/80 g blue cheese

TO SERVE

Arrange the cauliflower, kale, and onions in two bowls. Sprinkle with sesame seeds and crumble the blue cheese over the top.

Bowl: ASA á la playe

Onions1. While the cauliflower is browning, peel the onion and

cut into wedges.

2. In a pot, bring to a boil ¼ cup/60 ml water along with the vinegar, bay leaves, allspice berries, salt, and sugar to taste. Add the onion wedges, cover, and simmer over low heat for 5 minutes.

Kale1. Wash the kale and the cauliflower, then cut the cauliflower

into small florets. Heat some oil in a pan, then brown the cauliflower florets.

2. Add the butter, tahini, curry powder, and crushed red pepper to taste and then season the cauliflower with salt, pepper, sugar. Remove.

3. In a pot, bring water to a boil with some salt and sugar. Blanch the kale in the boiling water for 30 seconds. Remove and briefly toss in the pan with the cauliflower.

124

ŒUF COCOTTE

Eggs1 apple½ onion2 tbsp sugar1 tbsp butterZest from 1/3 organic lemon4 tsp/20 ml apple cider vinegar3½ oz/100 g Comté cheese (French alpine cheese)3 tbsp crème fraîche3 tsp quince mustard6 eggs (medium)Salt, pepper

For serving1 green onion

Other2 small oven-safe pots or pans

TO SERVE

Trim and wash the green onion, then cut into thin slices and sprinkle on top of the eggs before serving.

Bowl: private

Eggs1. Peel and halve the apple, then remove the core.

Peel the onion and cut the onion and the apple into wedges. Preheat the oven to 300°F/150°C.

2. Caramelize the sugar in a pot. Add the apple and onion wedges to the pot along with the butter, lemon zest, and vinegar. Simmer the apple and onion wedges over low heat for 5 minutes.

3. Divide the apple and onion wedges into the small pans. Cut the cheese into slices about 1/8 inch/4 mm thick and layer on top.

4. Add the crème fraîche and quince mustard to the pans, then crack 3 eggs into each pan. Season to taste with salt and pepper. Bring some water to a boil and pour about ⅓ inch/1 cm of water into a baking tray to form a water bath. Set the small pans in the water bath and carefully slide into the oven. Cook the eggs until they are set, about 10–15 minutes.

INGREDIENTS PREPARATION

SERVES 2

29

Benjamin Donath and Viola Molzen decided to call their book Bowl Stories because eating out of bowls is not a passing fad, but a declaration of love for the food itself. The duo defines eating from a bowl, or even directly from the pot, as the ultimate pleasure. Eating from bowls is both practical and sensuous; all ingredients and components are nestled close to each other so it’s easy to have a bit of everything on your spoon. Ben and Viola serve up classic dishes with a fun twist: Asian carbonara with pork belly, ayran Black Forest cake, and pea soup

with nectarine yakitori or hay panna cotta. Marketing manager Viola, who loves food above all else, and pastry chef Ben, author of the food blog EateryBerlin.com, find inspiration for their recipes from childhood memories, leftovers in the fridge, and of course, from their travels: to Turkey, Portugal, or a campground in Brandenburg.

BOWL STORIESBENJAMIN DONATH UND VIOLA MOLZEN

• Bowl Stories features bowl-based meals you can enjoy anywhere: on the couch, in bed, sitting on the windowsill, or even at the table

• Classic dishes with fun twists—a culture clash right in your bowl

• Easy but sophisticated recipes that will inspire you to cook, add your own special touches, and try new dishes

19 x 25 cm / 7 1/2 x 9 5/6 in.176 pp.Hardcoverc. 100 color photographs EnglishEurope: August 2016 / Overseas: September 2016ISBN 978-3-8327-3379-7€ 24.50 $ 35 £ 19

9 783832 733797

117

PREPARATIONINGREDIENTS

SERVES 2

RICE PUDDING WITH BUTTER BISCUIT SNOW

Butter biscuit snow2½ oz/70 g butter biscuits½ cup/125 g butter2 tbsp/20 g brown sugarSalt

Rice pudding2 tsp/10 g butter½ cup/100 g short grain rice2 tsp/10 cl Licor 432 ⅓ cups/550 ml milkZest from ½ organic lemon½ vanilla beanSalt5 tsp/20 g sugar

OtherRectangular baking pan (about 5 x 3½ inches/13 x 9 cm)

TO SERVE

Divide the rice pudding into two bowls. Remove the frozen block of biscuit crumbs from the pan and grate over the warm milk pudding.

Bowl: Made by Jasper Donath

Butter biscuit snow1. Crush the biscuits into crumbs. Melt the butter in a pot

and cook until it browns. Line a sieve with a paper towel, then pour the browned butter through the sieve into a bowl.

2. Mix the biscuit crumbs and the sugar into the butter and add salt to taste.

3. Line the baking pan with plastic wrap. Scrape the crumb mixture into the lined pan and press down firmly. Cover the pan, then place in freezer and let it sit overnight.

Rice pudding1. Melt the butter in a pot, then add the rice and sauté

lightly. Add the liqueur and then pour in the milk.

2. Add the lemon zest, vanilla bean, and salt to taste, then simmer the rice over low heat for about 25 minutes, stirring occasionally.

3. Last, stir in the sugar and adjust the seasonings of the rice pudding to taste.

31

METHOD

· To make the sushi rice: Rinse the rice in a fine-mesh sieve under running water, gently swirling with your hands, for about 3 minutes or until the water runs clear. Drain.

· Transfer the rice to a medium saucepan. Add the water and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes, without lifting the lid.

· Remove the rice from the heat and stir in the rice vinegar. Cover and steam for 10 minutes.

· To make the matcha dressing: Mix the matcha with the water until no lumps remain. Transfer to a blender and add the rice vinegar, ponzu, soy sauce, ginger, lemon juice, mirin and wasabi. Process until combined. If the mixture is too thick, add a little more water. Pour into a bowl and set aside until serving.

· To assemble the sushi bowls: Pour boiling water over the edamame and let thaw for 5 to 10 minutes. Drain and set aside.

· Heat the sesame oil in a nonstick skillet over medium heat. Add the nori and cook for 1 to 2 minutes or until crisp. Transfer to a piece of paper towel to drain.

· Scoop the rice into 2 serving bowls. Top each with some of the salad greens and edamame. Fan out a few avocado slices on top and dollop with mayonnaise (if using). Top with the salmon sashimi. Place some sushi ginger in the center of each bowl and arrange the nori strips around the edge. Sprinkle with black sesame seeds, matcha salt (if using) and shichimi togarashi (if available). If you would like to add more protein, top with a soft-poached egg.

· Serve with the matcha dressing on the side.

BENTO BOWLS WITH MATCHA DRESSING

INGREDIENTS

Makes 2 servings

FOR THE SUSHI BOWLS:1½ cups (300g) sushi rice1½ cups (375ml) water¼ cup (60ml) rice vinegar1 cup (130g) frozen edamame2 tbsp sesame oil2 sheets nori (dried seaweed), cut into narrow stripsMixed salad greens1 avocado, pitted, peeled and sliced2 pieces salmon sashimi (or fish of choice) Sushi ginger2 tsp black sesame seeds

FOR THE MATCHA DRESSING:1 tsp matcha1 tbsp water2 tbsp rice vinegar2 tbsp ponzu2 tbsp soy sauce1 tbsp minced fresh ginger1½ tsp lemon or lime juice (or yuzu lime juice, if available)1 tsp mirin (Japanese rice wine)1 tsp wasabi paste

FOR SERVING, OPTIONAL:Mayonnaise (preferably Japanese sushi mayonnaise)Matcha salt (recipe on page XX)Shichimi togarashi (Japanese spice mixture)Soft-poached egg

“Bento” is a term used in Japanese cuisine to describe a packed meal that holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-like container. These meals are beautifully presented, and sometimes for “picture bento” the food is decorated to resemble animals, plants and flowers. In this case, we don’t need to pack our lunch, so we will serve it in bowls, but it contains the same ingredients as a traditional bento box.

42 DRINKS

METHOD

· Place the chopped chocolate in a medium saucepan and set aside.

· Combine the cornstarch and matcha in a small bowl. Add 1 tbsp of the milk and stir until no lumps remain. Stir in the remaining milk.

· Place the saucepan of chocolate over medium heat. Pour in the milk mixture and heat, stirring, until the chocolate melts and the mixture thickens. Remove the pan from the heat when the hot chocolate reaches the desired thickness. The longer it’s on the stove, the thicker it will get, and it will continue to thicken as it cools down.

· Pour into 2 mugs and top each with marshmallows (if desired).

MATCHA WHITE HOT CHOCOLATE

INGREDIENTS

Makes 2 servings

7 oz (200g) white chocolate, chopped (1¼ cups)3 tsp cornstarch2 tsp matcha2 cups (500ml) milk of choice4 marshmallows (optional)

I love my hot chocolate so thick I can almost eat it with a spoon, but if you prefer a more milky version, omit the cornstarch.

For an extra-decadent treat, serve with matcha marshmallows (recipe on page XX). Or top with whipped cream if you wish.

Oh, baby, it’s cold outside … but this hot chocolate will warm you up. This is an Italian-style hot chocolate, or cioccolata calda, which is much thicker than the English-style version. Rich and creamy, it has the delicate taste of white chocolate and the lovely color of matcha. Just remember not to drink it too late at night or it might keep you up.

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GETRÄNKE 27

ZUBEREITUNG

· Zwei Drittel der Eiswürfel zusammen mit der Milch, dem Süßungs- mittel, dem Matcha-Pulver, der Vanille und dem Salz in den Standmixer füllen. Alles durchmixen, bis das Eis fein zerkleinert ist. Restliche Eiswürfel zufügen und weiter mixen, bis sie eben grob zertrümmert sind.

· Den Shake auf zwei Gläser verteilen. Mit einer Sahnehaube versehen und mit Matcha-Pulver bestäuben.

MATCHA FRAPPÉ

ZUTATEN

Ergibt 2 Portionen

300 g Eiswürfel375 ml gekühlte Milch nach Wahl (ich mag Sojadrink mit Vanille)3 EL Süßungsmittel nach Wahl, etwa Zucker oder Agavensirup (ich mag gezuckerte Kondens- milch)3 TL Matcha-Pulver plus mehr zum Bestäuben¼ TL Vanilleessenz oder Mark von 1 Vanilleschote1 Prise Salz125 g Sahne, steif geschlagen

Fans von Kokosmilch könnten diese hier gut anstelle von Kuhmilch verwenden.

Warum nicht mal noch eins draufsetzen und vor dem Durchmixen eine Kugel Vanille-Eiscreme dazugeben?

Ich greife gern zu Sprühsahne, das geht schön schnell. Wer es vegan mag, könnte auch Kokosmilch zu Sahne aufschlagen.

Für eine besonders eindrucksvolle Präsentation die geschlagene Sahne in einen Dressiersack mit Sterntülle füllen und dann auf den Shake spritzen.

Es ist Sommer, und es ist heiß! Machen Sie das Beste daraus mit diesem eiskalten, cremigen Matcha-Drink.

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33

19 x 25 cm / 7 1/2 x 9 5/6 in.176 pp. | Hardcoverc. 125 color photographs | English or DutchEurope: August 2016 / Overseas: September 2016ISBN 978-3-8327-3399-5 (English edition)ISBN 978-3-8327-3405-3 (Dutch edition)€ 29.90 $ 39.95 £ 25

• More than 50 sweet and savory recipes with the hottest-trending ingredient

• An introduction to the Japanese tea ceremony

• Plus: matcha makes you more beautiful on the outside, too—recipes for DIY facial masks and bath essences

The new trend is green: matcha is top-quality green tea that is ground into a fine powder. Originally used in the traditional Japanese tea ceremony, matcha is now inventively used in other dishes as well. And now we are going to make this neon-green ingredient our very own: with its tart-sweet taste, matcha gives ice cream or smoothies its own special kick. Other than the color, what is so special about this powder? The entire tea leaf is ground to make matcha powder, which means all of the

beneficial ingredients in green tea—like anti-oxidants and phytochemicals—are preserved. It is a great reason to take a closer look at this green trend! Gretha Scholtz, rec-ipe developer and matcha queen, shows us what we can do with the green powder in the kitchen. Enjoy truly healthy breakfasts, hearty main dishes, and of course, a wide variety of sweets and baked goods—which could even be considered healthy, thanks to the matcha used to make them.

MATCHATHE COOKBOOK GRETHA SCHOLTZ

9 783832 7340539 783832 733995

dutch edition

english edition

SAVORY GREEN 67

METHOD

· Stir together the vinegar, matcha and mustard in a small saucepan until smooth. Warm gently over low heat, stirring continuously, until hot but not boiling. Keep warm.

· Place the butter in a separate saucepan (preferably one with a spout) over low heat. Melt gently so that the butter solids sink to the bottom of the pan. If your pan does not have a spout, transfer the melted butter to a small pitcher. Keep warm.

· Add the egg yolks to the bowl of a food processor fitted with a metal blade and pulse just until broken down.

· With the processor on the lowest speed, pour the warm matcha mixture through the feed tube in a steady stream.

· With the processor still running, add the melted butter, drop by drop so that it blends well with the eggs (the mixture will look quite runny until all the butter has been added). Stop pouring when only the solids are left in the pan. Turn off the processor. Discard the butter solids.

· Add the lemon juice and pulse once to mix. Taste and add more lemon juice and salt if desired. If the sauce is too thick, add some hot water, 1 tsp at a time.

· Pour the sauce into a warmed serving dish and serve immediately, or cover with plastic wrap and keep warm for up to 20 minutes before serving.

GREEN HOLLANDAISE SAUCE

INGREDIENTS

Makes 1 cup (250ml)

3 tbsp rice vinegar1 tsp matcha 1 tsp Dijon mustard 1 cup (250g) butter3 large egg yolks½ tsp lemon juice, or more to tasteSalt (optional)

If you don’t have rice vinegar, white wine vinegar will work, but the sauce will be slightly more acidic.

If your food processor has a small bowl for sauces, use that rather than the large bowl.

Hollandaise doesn’t like to sit around, but this version is more stable than the classic and can be kept warm for 20 minutes without splitting. A Thermos works well for this purpose.

For a simple but delicious dish, grill asparagus spears and top with poached salmon, a drizzle of green hollandaise and salmon roe.

I love the creamy, satiny emulsion that is hollandaise sauce. It’s the perfect accompaniment to eggs Benedict, or a simple poached egg on its own. It’s wonderful drizzled over blanched fresh white asparagus. Or use it as dipping sauce for steamed artichokes or broccoli. Hollandaise is very simple to make – it shouldn’t be a luxury reserved only for special occasions.

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21 22

traditional musician from connemara.

37

19 x 25 cm / 7 1/2 x 9 5/6 in.176 pp.Hardcoverc. 125 color and b/w photographs EnglishEurope: August 2016 / Overseas: September 2016ISBN 978-3-8327-3424-4€ 29.90 $ 39.95 £ 25

9 783832 734244

• Culinary highlights in one of Ireland’s oldest and most traditional regions

• Cook healthy, quality meals using local products

• A treat for both the eyes and the stomach

LIVING OFF THE LANDIRELAND’S KITCHEN

In an age of highly processed foods and more and more people with food allergies and intolerances, interest in local and organic foods and healthy eating is skyrocket-ing. This is where Living Off the Land – Ireland’s Kitchen comes in. The Connemara region of Ireland is one of the country’s most picturesque areas. Oscar Wilde once called it “a savage beauty.” With its rugged hills, postcard-pretty heaths and moors, and rocky western coastline, it offers a variety of impressive landscapes. Here, it is still possible to live in harmony with nature and make use of the natural resources and native crops the

land provides. This volume takes you to the Screebe House, a historic manor in western Ireland famous for its hospitality, comfort, and outstanding cuisine, and shows how you can use local products to create outstanding dishes with just a bit of cooking skill. Along with classics like a full Irish Breakfast and afternoon scones, you can cook mussels, clams, cockles, scallops, rack of lamb, and learn all about Irish cheeses. Breathtaking landscape photographs from the region round out the book perfectly and sweep you away on a dream trip to the west coast of beautiful Ireland.

41

ALPINE CUISINE... AND LOCAL LOREALPS MAGAZINE

• Refined and hearty Alpine cuisine: from Kässpatzn (cheese spätzle) to Schlutzkrapfen (a ravioli-like filled pasta) to devour with both your eyes and your stomach

• About 70 recipes and the stories behind them from various regions

• Entertaining reports on the culinary culture of the Alps

19 x 25 cm / 7 1/2 x 9 5/6 in.208 pp.Hardcoverc. 125 color photographs EnglishEurope: September 2016 / Overseas: October 2016ISBN 978-3-8327-3401-5€ 29.90 $ 39.95 £ 25

9 783832 734015

So much more than mere “Schmankerlküche” (Bavarian treats), the Alps are a little piece of paradise for foodies. Wide variations in climate and huge elevation changes have forced the locals to adapt and be inventive. Over the centuries, each region has developed its own unique flavors and special products. Recently, the Alpine gastro scene has led the way back to rediscovering regional tastes, reviving everything that got lost in a sea of lemongrass and avocado foam, and returning to the real delicacies from local farms and fields–while completely re-interpreting

tried-and-true dishes. This book invites you on a stroll through the skillets and soup kettles of contemporary Alpine cooking: visit the most beautiful mountain cottages, the homiest kitchens, and the most remote Alpine meadows–the whole delicious spectrum of culinary delicacies from all over the Alps! We also include stories about special local ingredients and traditional recipes with a new contemporary twist. Because if there is one thing you can count on in the Alps, it is that every valley is unique!

CHÂTEAU PICHON BARON

SUPER SECOND FROM THE FAIRY TALE CASTLE40 41

Die 84 Hektar Weinflächen, vornehmlich westlich des Guts, verfügen über kiesige Böden, die mit Ton und Sand vermischt sind. Das eigentlich unfruchtbare Gemenge ist nur für Reben ideal. Cabernet Sauvignon fühlt sich hier wohl und wird zu 80 % angepflanzt, 16 % Merlot und kleinste Mengen Cabernet Franc und Petit Verdot. Die reifen Trauben werden nach der Selektion im gerade erweiterten Gär-keller in 44 Gärfässern aus Eiche und weiteren

The château spans 84 hectares of vines, pri-marily on the west side of the property, planted on gravelly soil mingled with sand and clay. The poor soil is only suitable for growing vines. The Cabernet Sauvignon grape reaches its fin-est expression here and accounts for 80% of the harvest, along with 16% Merlot and small amounts of Cabernet Franc and Petit Verdot. After selection, the mature grapes are vinified in 44 oak vats and 22 stainless steel vats in the

Les 84 hectares de vignoble, situés principa-lement à l’ouest du château, sont cultivés sur des graves mêlées à de l’argile et du sable. Ce mélange stérile en soi n’est idéal que pour la vigne. Le cabernet-sauvignon, qui apprécie ce terroir, est le cépage dominant (80 %), suivi par 16 % de merlot et des pourcentages infimes de cabernet franc et de petit verdot. Les rai-sins mûrs sont triés puis vinifiés dans 44 cuves de fermentation en chêne et 22 en acier inoxy-dable dans le cuvier récemment agrandi. Mal-

gré ses 16 mètres de haut, l’extension s’in-tègre bien dans l’existant par le choix des matériaux et son style architectural. Le grand chai à barriques de 100 mètres sur 25 conçu par Charles Siclis remonte à 1925. À côté, la demeure victorienne semble presque modeste avec son toit à croupes recouvert d’ardoises.

newly expanded fermentation room. Despite the height of 53 feet, the expansion fits well into the existing ensemble with regard to mate-rial choice and appearance. The 330-feet long and 80-feet wide Grand Chai (Great Barrel Hall) was designed by Charles Siclis in 1925, while the ivy-covered, slate-roofed Victorian residence looks quite modest in comparison.

22 Edelstahltanks vinifiziert. Die Erweiterung passt sich trotz ihrer Höhe von 16 Metern in Materialwahl und Erscheinungsbild in das bisherige Ensemble gut ein. Das große, 100 Meter lange und 25 Meter breite Fass-lager wurde von Charles Siclis schon 1925 errichtet. Fast bescheiden nimmt sich das efeubewachsene viktorianische Herrenhaus mit seinem schiefergedeckten Dach aus.

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Die Begeisterung der Engländer für das Bordelais und seine Weine ist mit den Händen zu greifen. Doch haben sie nur wenige architektonische Highlights hinterlassen, die den zeitgenössischen Stil ihres Heimatlandes so deutlich widerspiegeln wie im Fall Cantenac Brown. John-Lewis Brown entwarf das Château selbst. Das Herrenhaus im Tudorstil ist eine Reminiszenz an seine schotti-sche Heimat. Die Bauarbeiten begannen in der ersten Hälfte des 19. Jahrhunderts – doch Brown selbst war 1843 gezwungen zu verkaufen. In der Klassifizierung von 1855 wurde Cantenac Brown als ein Troisième Grand Cru eingestuft. Der heutige Direktor José Sanfins verspricht in einer bewegten Zeit wechselnder Besitzer gelassene Kontinuität. Er versteht es, mit den weißen Kiesböden umzugehen. Sie sind äußerst nährstoffarm und zwingen die Reben, tief zu wurzeln.

England’s enthusiasm for Bordeaux and its wine is palpable, but they have left behind only a few architectural highlights that reflect the contemporary style of their homeland as clearly as Cantenac Brown. John-Lewis Brown designed the château himself. It is a traditional Tudor style château, reminiscent of Brown’s Scottish origins. Construction began in the first half of the 19th century, but Brown was forced to sell the estate in 1843. Cantenac Brown was rated a Troisième Grand Cru in the Classification of 1855. The current manager José Sanfins provides serene conti-nuity in a turbulent time of changing owners. He knows how to make the best of the white gravelly soil. The soils are very nutrient-poor and force the vines to be deep rooted.

Les Anglais sont des amateurs avérés du Bordelais et de ses vins. Cependant, ils n’ont laissé que peu de merveilles architecturales qui portent aussi visiblement que Cantenac Brown la marque du style de leur patrie. Construit dans la première moitié du XIXe siècle d’après des dessins de John-Lewis Brown en personne, le château est un manoir de style Tudor, réminiscence de son Écosse natale. Brown a hélas dû céder le domaine dès 1843. Troisième grand cru selon le classement de 1855, Cantenac Brown est dirigé à l’heure actuelle par José Sanfins. Après les changements de propriétaires successifs, Sanfins est la promesse de la continuité sans heurts. Le domaine a en sa personne un expert des graves blanches, sols très pauvres qui contraignent les racines des vignes à se développer en profondeur.

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• A wonderful gift for wine connoisseurs or anyone learning to appreciate wine

• The legendary châteaux, their great wines, their history and architecture—all in

• magnificent photographs

25 x 32 cm / 9 5/6 x 12 3/5 in.c. 224 ppHardcover with jacketc. 250 color photographsEnglish / German / FrenchISBN 978-3-8327-9807-9€ 59.90 $ 75 £ 50

9 783832 798079

This may sound a little crazy, but take a moment to close your eyes while you’re browsing through this book. You’re sure to taste a hint of fine red wine spreading across your tongue. The Grand Châteaux of Bordeaux is your com-plete guide to the most famous wine-growing region in the world. Discover outstanding vineyards and their wines in spectacular photos: everything from Margaux and Mouton Rothschild to Gruaud-Larose and Latour. Take an exciting look behind the walls of the châteaux where these storied vintages are born. See Bordelais vintners and

cellar masters at work in Saint-Émilion or Pomerol. And learn about the history of the vineyard estates and their architec tural heritage, as well as grape varieties, wine storage, and soil characteristics, because, as Goethe famously said, “Life is too short to drink bad wine.” The informative texts round out the book like the silky finish of a Grand Cru.

THE GRAND CHÂTEAUX OF BORDEAUXEDITED BY RALF FRENZEL

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Doch bleibt der Wein das Wichtigste. Der Boden aus Ton, Sand und Kiesel verbin-det Saint-Émilion mit Pomerol. Die Erfahrung hat zu einem ungewöhnlichen Traubensatz geführt: In den liebevoll gepflegten Weingär-ten von fast 37 Hektar stehen 58 % der spät reifenden, aromatischen Bouchet (Caber-net Franc), die bei geringen Erträgen Komple-xität, Länge, Eleganz und schmelzende Tan-nine in die Cuvée einbringt. Früher reift der Merlot. Er bringt Reichtum und Seidigkeit mit. Dazu eine Spur Malbec aus einer kleinen, alten Anlage. Als Weinmacher hat die Familie Pierre Lurton seit 1991 das Vertrauen der Eigentü-mer. Schon 1871 war der jetzige Zuschnitt des Guts erreicht. Cheval Blanc hatte nur wenige Besitzerwechsel zu verkraften. Eigentümer sind seit 1998 Baron Albert Frère und Bernard Arnault, Vorstandsvorsitzender von LVMH. Der Konzern übernahm 2009 einen hälftigen Teil von Arnault.

However, the focus is still on the wine. The soil of clay, sand and gravel unites Saint-Émilion with Pomerol. The experience has led to an unusual blend: 58% of the almost 37 hectares in the lovingly tended vineyards are planted with late-maturing, aromatic Bouchet grapes (Cabernet Franc), which give the wine its com-plexity, longevity, elegance, and melting tannins despite the low yields. The Merlot ripens ear-lier and gives it richness and silkiness. A trace of Malbec from a small, older plot rounds it out without being obvious. Estate manager Pierre Lurton and his family have had the owners’ trust since 1991. The estate has maintained its current layout since 1871. Cheval Blanc has had to deal with very few changes in owner-ship. The owners since 1998 are Baron Albert Frère and Bernard Arnault, chairman of luxury goods group LVMH. The group bought a half share from Arnault in 2009.

Mais venons-en à l’essentiel : au vin. Comme Pomerol, Saint-Émilion se situe sur un ter-roir constitué d’argile, de sable et de graves. L’originalité de ce vignoble de près de 37 hec-tares tient à son encépagement, fruit d’une longue expérience : 58 % de bouchet (comme on appelle le cabernet franc à Saint-Émilion) à maturation tardive, confère à la cuvée com-plexité, longueur en bouche et tanins souples, à condition de limiter le rendement. Le mer-lot, qui mûrit plus tôt, apporte richesse et soyeux. Et le soupçon de malbec, sur lequel on fait souvent silence, provient d’une par-celle ancienne de petite taille. Depuis 1991, la famille Pierre Lurton a la responsabilité de la vinification. Le parcellaire du domaine n’a pas changé depuis 1871, Château Cheval Blanc ayant été épargné par les changements de propriétaires à répétition. Depuis 1998, il appartient au baron Albert Frère et à Bernard Arnault, PDG de LVMH. En 2009, le groupe a racheté la moitié des parts de Bernard Arnault.

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CUISINE - teNeues Media · 2016. 7. 28. · teNeues has consistently championed all the best things...

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