ALBEDO

whiteness

02 / IN WHITE

cheese / celery / nigella / parsnip / apple / nuts / sunflower / beet / citrus / oat / yogurt / fenugreek ... and all others we know of.

SEASON MAGAZYN

Address: Lelewela St. 4 53-505 Wrocawtel.: 0048 601 406 977

e-mail: info@seasonmagazyn.pl www.seasonmagazyn.pl

2015 Season Magazyn / All rights reserved. All material in this magazine may not be reproduced, transmitted or distributed in any form without the written permission of Season Magazine.

EDITOR-IN-CHIEF / PHOTO / LAYOUT Magorzata Kujda foto@seasonmagazyn.pl

RECIPES / FOODSTYLING / KITCHEN LEVEL EXPERTMar Peisertkuchnia@seasonmagazyn.pl

ASSISTANT EDITOR / MARKETINGMarta Klonowska-Prockwinfo@seasonmagazyn.pl VIDEO - Jacek Chamotvideo@seasonmagazyn.pl

WWW / VIDEO - Kris Biszta COOPERATION ILLUSTRATION - Tomek WagelRECIPES / PHOTO - Lila WesoowskaRECIPES - Weronika Burszta RECIPES / PHOTO - Anna Iwaniuk RECIPES / PHOTO - ukasz Wasyliszyn PROPS - Nihil Novi (www.facebook.com/NiNovi) TRANSLATION - Martyna Peisert, Kris Biszta (pages 18-37), Iga Jurek-Klonowska (page 6)

EDITORStudioo Magorzata Kujdaul. Rodzinna 70/10, 57-300 KodzkoNIP: 8831683359 / REGON: 021005225

SEASON MAGAZYNis created by:

MAGORZATA KUJDA

With the camera since primary school, ringleader of Season.

MAR PEISERT

Food stylist, author of recipes, comprehends Seasons kitchen.Author of the culinary blog Turned Green.

MARTA KLONOWSKA--PROCKW

Responsible for the Nihil Novi section, boring paperwork and pulling the Seasons team down.

JACEK CHAMOT

The visual element of surprise.

KRIS BISZTA

Smashes the pots regularly, though there is much more noise of this than food. Technician of Season.

TOMEK WAGEL

His passion for drawing was born when he was 7 years old and got his hands on the Funky Koval comic. Would-be archi-tect who directed his passion towards more ease means of expression. Graphic, he spices up Season with illustrations.

ANNA IWANIUK Female Chaos. Has years of experience in graphic design and photography, sometimes painting, often shoots with a slingshot and cooks. In OFF THE SPICE RACK she processes nigella in medicine.

LILA WESOOWSKA Our (wo)man in the UK. Big fan of analogue photography, ma-sterfully takes photos of lifestyle. Intensively training vegan. In winter Seasons shes a chef of TO THE BODY and UNDER 18 chapters.

WERONIKA BURSZTA

Underage crew member of Season. Author of the culinary blog. Organizes sweet caterings. In Season #2 Weronika shows several ways to eat cheesecakes, created by her.

UKASZ WASYLISZYN Food activist, promoter of spontaneous culinary actions. He investigates culinary history of Wrocaw, stirs up both old flavors and discussion about the new ones.

CONTENTS/ FOR BODY / Lila Wesoowska13_lemon peeling with mint17_uplifting bath salt

/ FOR WORK / WACZYKWKA18_WACZYKWKA

/ FOR WORK /47_pesto yogurt52_beet salad with kaszmirek goat cheese and pesto yogurt 57_celery cottage cheese dumplings with nigella seeds and hazelnuts58_cottage cheese by mr Waczyk65_apple toasts 69_beer soup with podchmielona gouda 70_whey drink with birch water

/ FOR BED / 75_Jaceks scrambled eggs 78_pomelo bittersweet oatmeal83_ja-sa sandwich89_avocado and rocket sandwich92_crumpets 95_quick greek salad

/ SIDE ORDER / ukasz Wasyliszyn98_homemade crud with nigella seeds 101_parsnip panna cotta with salmon caviar 101_baked eggs with smoked salmon and nutmeg cream102_celery latkes with walnut cream

/ AT A TABLE / Weronika Burszta108_japanese cheesecake with walnuts and honey glaze 111_chocolate cold cheesecake with mascarpone and ricotta116_cucumber cheesecake121_london cheesecake with caramelized orange zest127_orange cheesecake with white chocolate and whiskey 129_homemade mascarpone 130_homemade ricotta substitute

/ UNDER 18 / Lila Wesoowska136_coconut milk 139_vanilla cashew milk143_coconut oatmeal147_banana icecream 148_hot date chocolate drink

/ OFF THE SPICE RACK / nigella / Anna Iwaniuk156_nigella honey159_nigella decoction 160_nigella powder 163_nigella nose drops 166_nigella extract

/ NIHIL NOVI /170_broken white grenade

FOR BODY

FOR BODY recipes, styling, photos:

Lila Wesoowska

FOR BODY

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FOR BODY

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/ LEMON PEELING WITH MINT /

200 g sugar / juice from half of lemon / 2 tbsp coconut oil / a few mint leaves / 2-3 drops lemon essential oil, optional

Put the sugar in a bowl, add lemon juice and liquid coconut oil (heat it in a pot if its solid).

Mash the mint leaves in a mortar and add into the bowl. Now add lemon oil, if you want to use it. Mix all the ingredients

and use up the same day or dry on the sheet of baking paper and keep in a jar.

FOR BODY

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FOR BODY

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/ UPLIFTING BATH SALT /

100 g sea salt / 1 tsp coconut oil or sweet almond oil /

1 tbsp orange zest / 2-3 drops orange essential oil, optional

Mix all the ingredients and pour into the tub.

FOR WORK WACZYKWKA

photos: Magorzata Kujda

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WACZYKWKA

HONESTLY, I DONT LIKE CHEESE

It was 2005, I was running an agritourism farm. A friend of mine bought me a pig and next week I bought another one

so the first did not have to feel lonely. I started visiting a farmer in the neighbourhood to get grain for the pigs,

he often said sit down, lets talk. So we sat, talked and laughed.

When you work in a barn by yourself you have to do everything with own hands. And youre somehow lonely,

so we started talking even more. Once, he said hey, there is a really nice milk cow in here and youre a father of four.

Take it. And from then it started.

We made our first cheese in autumn 2007. At the beginning, my wife would sit on table, with a book in one hand

and with the second she was stirring and making cheeses. This first one was saltless but nevertheless it found people whom loved it.

WACZYKWKA

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WACZYKWKA

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WACZYKWKA

I really care to get joy out of what we do. There is a space for creative craziness but the truth is

that Polish cheesemakers do not want to experiment with their products. We do it all the time and that is why we have such a variety of cheeses.

I like to take part in initiatives to enrich both customers and cheesemakers, by any kind of workshops or trainings,

not just selling. I am often being invited to promote our region with what we do, but I dont aim at village fair sell only.

We neither want to nor need to. Our vision is to step towards customers, to talk to them, not only produce and sell. People are interested

and I really like to talk.

WACZYKWKA

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WACZYKWKA

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WACZYKWKA

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I cannot say that it is easy to make cheese. But still, I think the most important thing is to know what you are doing,

what you are up to make. If you want to get deeper into making cheese, you will gain knowledge and experience

which will bring self-confidence and push you to experiment even more, to develop new recipes.

I have no secrets about cheese making. Some people say I should, but I prefer to share knowledge with anyone who needs it.

And there is no secret in the recipe for cheese. Intricacies are something that makes them different,

including all the mistakes you can make while making cheese.

Spring milk is more watered down and autumn milk is concentrated, with more fat and protein. That is why autumn cheese is much more firm than the spring one. This is practice,

everything arises from experience.

WACZYKWKA

Ecological Agritourism Farm Waczykwka

Lucyna and Sylwester Waczyk

w. Anny St. 9 58-405 Krzeszw

tel.: +48 757423076tel.: +48 605160009

biuro@wanczykowka.pl www.sery.wanczykowka.pl

Grand Prix /Kamyk Sudecki cheese/, mention /Lancelot cheese/ Time For Cheese, 4th Polish Festival of Farmhouse and Traditional Cheeses,

Lidzbark Warmiski 2014

1st prize /Sami cheese/ Time For Cheese, 3rd Polish Festival of Farmhouse and Traditional Cheeses,

Lidzbark Warmiski 2013

1st prize /Kamyk Sudecki cheese/SlowFood recommendation /Gouda Farmerska with fenugreek/,

Grski Sudecki and Kamyk Sudecki/ Good Cheese Time Festival, Sandomierz 2013

1st prize /Grski Sudecki cheese/ Good Cheese Time Festival, Sandomierz 2012

Press Award in Smak Roku contest, Guczno 2011

Grand Prix on Warmiski Festival, Lidzbark Warmiski 2011

1st prize, International Food and Eco Products Fair EKOGALA, Rzeszw 2010

1st prize, Eco Product contest, 2009

1st prize, Product of Kamienna Gra land, 2008

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WACZYKWKA

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FOR WORK recipes, styling: Mar Peisert

photos: Magorzata Kujda

FOR WORK

YOGURTnatural fruity

various flavours

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FOR WORK

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FOR WORK

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/ PESTO YOGURT /

1 jar of natural yogurt / bunch of fresh parsnip / 50 g pine nuts, toasted /

1 small garlic clove / a few tbsp oil /

salt, to taste

Put all the ingredients in a food processor and process until smooth.

Mix with yogurt.

FOR WORK

KASZMIREKgoat cheese

in ash cottage cheeseacid-rennet set

ripening

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FOR WORK

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FOR WORK

/ BEET SALAD WITH KASZMIREK GOAT CHEESE AND PESTO YOGURT /

2 beetroots /a quarter of Kaszmirek cheese /coarsely ground pepper /1 tbsp fresh thyme leaves

Cook or bake the beetroots until soft and peel them. Cut into small cubes. Leave the cheese in a room temperature for a few minutes and then cut it into thin slices. Place beetroot cubes and cheese on a plate and gently pour the pesto yogurt (recipe from page 47). Sprinkle with thyme leaves and freshly ground pepper.

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FOR WORK

LAJCIKcottage cheese

natural grain structured

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FOR WORK

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/ CELERY COTTAGE CHEESE DUMPLINGS

WITH NIGELLA SEEDS AND HAZELNUTS /

200 g celery root, peeled /200 g Lajcik cottage cheese /

1 egg yolk / 1/2 tsp salt /150 g flour plus more for dusting /

1 tbsp butter /handful of coarsely chopped hazelnuts, toasted /

1 tsp nigella seeds, toasted /honeydew honey

Steam the celery, blend and cool it completly. Mix with cottage cheese, salt and egg yolk. Mix the dough gradually adding the flour. If its slightly sticky dont add more flour,

just dust the surface with flour and form rollers. Cut the dough rollers diagonally into dumplings

with sharp knife. Drop the dumplings into boiling water with butter and cook.

They are done when they float to the top. Serve hot, drizzled with honey

and sprinkled with hazelnuts and nigella seeds.

/ COTTAGE CHEESE BY MR WACZYK /

Lajcik cottage cheese /dried calendula and cornflower petals /favourite kind of oil (linseed, pumpkin seed or truffle oil)

Crumble the cheese onto a plate. Sprinkle gently with dried petals and drizzle with oil.

FOR WORK

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FOR WORK

KOZIERADKAgouda cheese

with fenugreek

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FOR WORK

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FOR WORK

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/ APPLE TOASTS /

wholemeal sandwich bread /butter / 1 large sweet apple /

150 g fenugreek Gouda /onion sprouts /

pickled coctail onions

Thinly slice an apple and the Gouda cheese. Spread each slice of bread with butter

and place on the heated non-stick pan, buttered side down. Generously put the slices

of apple and cheese on bread, cover with another slice buterred side up.

Roast for a moment, slightly pressing until cheese begins to melt, then turn

the toast carefully and finish roasting. Cut the hot toasts into triangles

and serve with sprouts and pickled onions*.

*Alternatively use chopped chive and sliced onion marinated in the cider vinegar.

FOR WORK

PODCHMIELONYgouda cheese

pertaining to beer

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FOR WORK

/ BEER SOUP WITH PODCHMIELONA GOUDA /

800 ml chicken or vegetable broth / 200 ml wheat beer /

2 shallots / 2 tbsp butter /2 tbsp mustard, spicy /

100 g Podchmielona Gouda, grated plus more for serving /

salt and pepper, to taste /1 tbsp honey, optional

Thinly chop the shallots. Heat the butter in a pot, add shallots and simmer until soft.

Whisk in the mustard and simmer for a moment. Pour in the beer, add the cheese and the broth.

Cook for about 10 minutes, stirring frequently and vigorously, until cheese is melted. Season with salt and pepper.

Sweeten with honey if needed. Serve with small buttery croutons and grated cheese.

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FOR WORK

/ WHEY DRINK WITH BIRCH WATER /

1 l fresh whey / 500 ml birch water (sap) / juice from half of lemon / 1-2 tbsp honey, optional

Keep the whey in the fridge for 24 hours. Add birch water and lemon juice,

optionally add honey, vigorously mix all together. Serve chilled.

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FOR BED recipes, styling, photos:

Season Magazyn

FOR BED

/ JACEKS SCRAMBLED EGGS /

4 eggs / 1 1/2 onions / handful of sunflower seeds /

1 juniper sausage / 7 ham slices / handful of rocket salad / 2 garlic cloves /

nigella seeds / olive oil

Heat the oil in a frying pan, add finely chopped onions and garlic, than add sunflower seeds and fry for a few minutes.

Cut the sausage and ham in fine strips, add to the pan. When onion and meats start turning gold add chopped rocket and nigella. Stirring quickly fry over high heat. Add the eggs in the end. When eggs are done, sprinkle with fresh rocket

and radish sprouts. Serve with tomato chunks, buttery toasted bread and Earl Grey tea.

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FOR BED

/ POMELO BITTERSWEET OATMEAL /

1 cup natural oat flakes / 2 cups oat milk or water /

40 g dark chocolate, high cocoa content / a quarter of pomelo, peeled /

handful of toasted almond flakes / ginger syrup

Place the oat flakes, milk and pieces of chocolate in a small pot. Cook over low heat,

stirring for a few times, until thicken. Sprinkle with almond flakes and pomelo chunks.

Serve with ginger syrup.

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FOR BED

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FOR BED

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/ JA-SA SANDWICH /

1 fried egg / 3 bacon slices /

1 pickled cucumber / chopped parsnip /

mustard / favourite bread

Spread bread slice with mustard. Put on crispy bacon, slices of cucumber and the egg.

Generously sprinkle with ground pepper and parsnip. Eat immediately.

FOR BED

Kris is the only fashionable man in our crew so he eats out. Unfortunately he doesnt know the recipe,

because he takes what he gets and doesnt ask any questions.

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FOR BED

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FOR BED

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/ AVOCADO AND ROCKET SANDWICH /

2 bread slices / coconut oil, solid / ripe avocado / sea salt /

freshly ground pepper / rocket salad / sunflower seeds

Spread two slices of bread with coconut oil, put on sliced avocado, sprinkle with sea salt and pepper.

Garnish with rocket salad and sunflower seeds.

FOR BED

/ CRUMPETS /

375 ml warm milk / 15 g fresh yeast / 375 g plain flour / 3 tbsp sugar /

1/2 tsp salt / 1/2 tsp baking soda / 200 ml water

Crumble the yeast, whisk in the milk and sugar. Sift the flour and salt into a separate bowl.

Combine the dry and the liquid ingredients with the wooden spoon. Cover and leave

in a warm place for about an hour.

Dissolve baking soda in water, pour into the bowl with risen dough. Mix until incorporated and leave for 20 minutes.

Heat non-stick pan and place a ring mold (greased with oil) on it. Put 2 tbsp of dough in the ring and cook for 2 or 3 minutes,

turn and cook for another couple of minutes. Repeat with the remaining dough, greasing the ring mold

with oil every time. Transfer the crumpets on the paper towel and cool. Before serving you can toast them in a toaster.

Serve with mascarpone and honey.

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/ QUICK GREEK SALAD /

1/3 iceberg salad / 150 g Feta chunk cheese /

10-15 black olives /10 cherry tomatoes /

2 tbsp olive oil /1 tsp lemon juice /

pinch of Herbes de Provence /salt and pepper, to taste

Cut the lettuce and Feta cheese into chunks, place in a large bowl, add olives and tomatoes.

Sprinkle with herbs, salt and pepper, then pour in the olive oil.

Toss the salad right before serving.

SIDE ORDER

SIDE ORDER recipes, styling, photos:

ukasz Wasyliszyn

/ HOMEMADE CURD WITH NIGELLA SEEDS /

2 l whole milk (use fresh milk, but UHT will work as well) /

300 ml buttermilk / juice from half of lemon / 4 tbsp nigella seeds

Heat the milk right below the boiling point, remove from heat. Add the buttermilk mixed with lemon juice. Watch how the clot appears, stirring gently.

It should separate from the whey in a few moments (whey is the greenish liquid, you can keep it and use for recipe, page 70)

Drain the curdled milk carefully in a colander lined with gauze or a cotton napkin.

Add the nigella and let the curd drain off completly.

SIDE ORDER

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SIDE ORDER

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/ PARSNIP PANNA COTTAWITH SALMON CAVIAR /

200 g parsnip root / 300 ml light whipping cream (30%) /

150 ml milk / 7,5 g agar /salmon caviar

Cut the parsnip into small chunks, cook it in the cream and milk until soft.

Blend until smooth. Season to taste. Dissolve agar in 100 ml water, boil and combine

with parsnip mixture. Transfer into molds and place in the fridge until congealed.

Serve with caviar.

/ BAKED EGGSWITH SMOKED SALMONAND NUTMEG CREAM /

(for 1 ramekin or jar)

2 eggs / 100 ml light cream (18%) /100 g smoked salmon / chive /

ground nutmeg / ground pepper / salt / butter

Divide the salmon into small pieces and place them on the bottom of a ramekin (or a jar). Season the cream with ground pepper

and nutmeg. Pour half of it onto salmon. Crack the eggs into the ramekin or jar, pour in the remaining cream (dont cover the yolks). Place the ramekin in a baking dish, fill the dish with water,

halfway up the side of the ramekin. Transfer the baking dish to the pre-heated oven (170C) and bake for 15 minutes

or until egg whites are coagulated. Serve with a little bit of butter, salt and pepper.

/ CELERY LATKESWITH WALNUT CREAM /

1 celery root (peeled) / 2 eggs /

2-3 tbsp flour / salt / ground pepper / 200 ml extra light cream (12%) /

75 g walnuts (shelled)

Toast the walnuts on a skillet, cool and blend with the cream, place in the fridge. Grate the celery root coarsely, sprinkle with

a bit of salt and leave for a few minutes. Drain the juice off. Add the rest of the ingredients

to the celery and mix until well combined. Heat the oil in a pan and fry the latkes, both sides, until crisp and golden. Serve with walnut cream.

SIDE ORDER

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AT A TABLE

FIVE WAYS TO EATING CHEESECAKES

recipes: Weronika Bursztaphotos: Season Magazyn

AT A TABLE

SEASON MAGAZYN 107

AT A TABLE

/ FIRST WAY / JAPANESE CHEESECAKE

WITH WALNUTS AND HONEY GLAZE

cheese mixture: 140 g sugar / 6 eggs / 50 g butter / 250 g cream cheese / 100 ml milk / 1 tbsp lemon juice /

60 g plain flour / 20 g potato starch

glaze: 50 g walnuts /100 g honey /

100 g light whipping cream (30%)

All the ingredients should be at room temperature. Warm the butter, cheese and milk in the water bath, mixing constantly

until butter is melted and ingredients incorporate. Allow to cool. Add egg yolks, sifted flour, starch and lemon juice and whisk until combined. Beat egg whites until stiff. Gradually adding

sugar continue beating to get meringue. Using spatula, gently fold meringue into cheese mixture. Line a 18 cm spring

form cake tin with baking paper, 2 cm above sides. Transfer mixture to the tin and place it in the oven, pre-heated to 160C.

Put a baking dish filled with hot water next to tin. Bake for 60-70 minutes. Leave to cool inside.

Roughly chop the walnuts and toast them in skillet. Put the honey and cream into small pot, cook for 10-15 minutes

until incorporated and thicken. Cool the sauce and then pour over the cheesecake. Sprinkle with walnuts

and place in the fridge for a few hours.

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AT A TABLE

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/ SECOND WAY / CHOCOLATE COLD CHEESECAKE

WITH MASCARPONE AND RICOTTA

crust: 150 g chocolate biscuits / 75 g butter

cheese mixture: 250 g mascarpone (or the entire portion of homemade mascarpone*) /

250 g ricotta (or the entire portion of homemade ricotta**) /90 g dark chocolate / 4 tbsp sugar

1 tbsp cocoa powder / 2 1/4 tbsp gelatinepack of vanilla sugar /

2 tbsp cane syrup

Line a 20-21 cm springform cake tins bottom with baking paper and grease the sides with butter.

Pulse the biscuits in a food processor. As they are dusty mix them with melted butter. Press into the tins bottom and sides.

Bake for 8 minutes (180C). Cool.

Melt the chocolate in water bath. Whisk together mascarpone, ricotta, chocolate, both kind of sugar, cocoa and syrup.

Dissolve gelatine in 2-3 tbsp hot water and combine with cheese mixture. Spread the mixture on top of the crust.

Refrigerate for a few hours.

*tutorial, page 129 **tutorial, page 130

AT A TABLE

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AT A TABLE

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AT A TABLE

/ THIRD WAY / CUCUMBER CHEESECAKE

crust: 150 g digestive biscuits / 75 g butter

syrup: 1/2 cup sugar / 1/2 cup water /

1 cup grated cucumber

cheese mixture: 500 g cream cheese / 2 eggs /135 ml cucumber syrup / 100 g white chocolate /

1 tsp coconut extract

glaze: 50 g white chocolate / 1 tbsp cucumber syrup / 2 tbsp milk

Make the cucumber syrup: cook water with sugar for 10-15 minutes until thick. Remove from the heat,

add grated cucumber, cover the pot with a lid and leave for an hour. Drain in the sieve.Line a 18 cm springform cake tins bottom

with baking paper and grease the sides with butter. Pulse the biscuits in a food processor. As they are dusty

mix them with melted butter. Press into the tins bottom and sides. Bake for 8 minutes (180C).

Melt the chocolate in water bath. Whisk together cream cheese, eggs, chocolate, extract and syrup. Spread the mixture on top

of the crust. Bake for about an hour (160C). Leave to cool inside the half-opened oven.

Melt the remaining chocolate in water bath, mix with the syrup and milk. Pour over the cheesecake and refrigerate.

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AT A TABLE

SEASON MAGAZYN 119

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/ FOURTH WAY / LONDON CHEESECAKE

WITH CARAMELIZED ORANGE ZEST

crust: 150 g chocolate biscuits / 75 g butter

cheese mixture: 400 g cream cheese / 100 g sugar /2 large eggs / 2 large yolks /

1 tsp vanilla extract /1 tsp lemon juice

glaze: 150 ml light cream (18%) /1 tbsp icing sugar / few drops of vanilla extract /

caramelized orange zest: 2 oranges / 1 cup sugar /1/2 cup water / 1 tsp lemon juice

Line a 18 cm springform cake tins bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor.

As they are dusty mix them with melted butter. Press into the tins bottom and sides. Bake for 8 minutes (180C).

Whisk all the cheese mixture ingredients. Pour over the crust and smooth the surface. Transfer the tin to the oven,

pre-heated to 170C. Put a baking dish filled with hot water next to tin. Bake for 50-60 minutes.

Mix all the glaze ingredients and spread on the top of the cheesecake. Bake for another 10 minutes.

Leave to cool inside the half-opened oven.Wash the oranges thoroughly and zest them. Cut the zest into thin strips. Boil the water and sugar, add orange zest

and lemon juice, cook for about 10 minutes, stirring occasionally to get syrup. Cool and garnish the cheesecake. Refrigerate

the cheesecake for a few hours.

AT A TABLE

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AT A TABLE

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AT A TABLE

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/ FIFTH WAY / ORANGE CHEESECAKE WITH WHITE CHOCOLATE AND WHISKEY

crust: 100 g Oreo cookies, without filling /

25 g digestive biscuits / 65 g butter

cheese mixture: 500 g cream cheese / 2 eggs / 100 g white chocolate /

75 g Oreo cookies, plus filling from crust cookies /40 g sugar / 25 ml whiskey

glaze: 50 g white chocolate / 3 tbsp lemon juice / 1 tbsp whiskey

Line a 18 cm springform cake tins bottom with baking paper and grease the sides with butter. Pulse the biscuits in a food processor.

As they are dusty mix them with melted butter. Press into the tins bottom and sides. Bake for 8 minutes (180C).

Melt the chocolate. Chop Oreo cookies. Whisk together cheese, eggs, melted chocolate, chopped cookies, filling, whiskey and sugar.

Pour onto the crust and bake for 50-60 minutes (160C). Cool inside the half-opened oven.

Melt the chocolate for glaze in water bath. Add whiskey and the lemon juice, whisk and spread on the top

of the cheesecake. Refrigerate.

AT A TABLE

/ HOMEMADE MASCARPONE /

500 ml whipping cream (36%) / 1 tbsp lemon juice

In a thick bottom saucepan slowly heat the whipping cream up to 85C, stirring occasionally. Stir in the lemon juice and keep heating at 85C

for about 10 minutes. Do the spoon test to make sure cream is thick enough: dip a spoon into cream, it should coat the back of a spoon. Cool the cream. Line the colander with cheese cloth

or a gauze and place the colander in a bowl. Gently pour the cream in. Cover with gauze and refrigerate for a few hours to let it drain.

AT A TABLE

/ HOMEMADE RICOTTA SUBSTITUTE /

2 l whole milk / juice from a lemon /

pinch of salt

In a thick bottom saucepan slowly heat the milk up to 85C, stirring occasionally. Stir in the lemon juice and salt and keep heating at 85C for about 10 minutes. You should see it curdles. Leave to cool.

Line the colander with cheese cloth or a gauze and place the colander in a bowl. Remove the curd with a slotted spoon

and transfer to a colander. Gently drain the whey. Avoid flooding the curd, drain the whey by the sides of colander. Cover with gauze and refrigerate for a few hours to let it drain. The longer it drains the thicker and less moist ricotta you get.

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UNDER 18

UNDER 18 recipes, styling, photos:

Lila Wesoowska

UNDER 18

SEASON MAGAZYN 135

UNDER 18

/ COCONUT MILK /

1 cup shredded coconut, unsweetened / 2 cups water, boiled / 3 dates

Soak the coconut and dates in water for 2-3 hours. Transfer everything to a food processor and process

until as smooth as possible. Drain in the gauze or fine sieve. Keep the milk in a fridge for up to 2 days.

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UNDER 18

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/ VANILLA CASHEW MILK /

1 cup cashews /3 cups water, boiled /2 tbsp maple syrup /

seeds from 1 vanilla pod

Soak the cashews in water for a night.The next day drain them and put into a food processor.

Add fresh, boiled water, maple syrup and vanilla seeds, process until smooth.

Theres no need to drain the milk, it should be thick.

UNDER 18

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UNDER 18

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/ COCONUT OATMEAL /

500 ml homemade coconut milk / 10 tbsp natural oat flakes /

1 ripe banana / a few tbsp maple syrup / 2 tbsp ground flaxseed /

(2 servings)

Heat the coconut milk in a small pot, add the oat flakes. Cook for 10 minutes.

Add smashed banana and cook for another 2 minutes. Transfer the oatmeal to 2 serving bowls, drizzle

with maple syrup and sprinkle with flaxseed.

UNDER 18

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UNDER 18

/ BANANA ICECREAM /

5 ripe bananas / 3 tbsp agave syrup or maple syrup /

a few tbsp coconut milk

Cut the bananas into chunks and place in the freezer for a day (or night). Leave in a room temperature for 10 minutes and then transfer

to a food processor. Add the remaining ingredients and process until smooth. Add some more coconut milk if needed, for a velvety texture. Serve at once,

sprinkled with cocoa powder or freeze.

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UNDER 18

/ HOT DATE CHOCOLATE DRINK /

500 ml homemade coconut milk / 10 dates / 1 tbsp cocoa powder

Soak the dates in coconut milk for 2 hours. Place the milk and dates in a small pot and cook

for about 15 minutes over low heat. Add cocoa powder and continue cooking for a few moments.

Transfer to a blender jar, blend until smooth and serve.

SEASON MAGAZYN 149

UNDER 18

SEASON MAGAZYN 151

OFF THE SPICE RACK

nigella

recipes, styling, photos: Anna Iwaniuk

OFF THE SPICE RACK

/ NIGELLA HONEY / (FOR COUGH AND COLD)

1 tbsp honey / 1 tsp nigella seeds /

1 tsp alcohol (high proof vodka)

Combine all the ingredients and take a dose two times a day.

SEASON MAGAZYN 159

/ NIGELLA DECOCTION / (FOR DIGESTIVE PROBLEMS)

1 tbsp nigella seeds /2 cups water

Cook the nigella seeds in boiling water for 15 minutes. Cool and drain.

Drink 100 ml dose three times a day.

OFF THE SPICE RACK

/ NIGELLA POWDER / (FOR IMMUNE SYSTEM)

cup nigella seeds

Finely ground nigella seeds and keep in a closed jar.

Take 1 tsp two times a day (mix the powder with yogurt

or soak it in warm boiled water).

SEASON MAGAZYN 161

OFF THE SPICE RACK

SEASON MAGAZYN 163

/ NIGELLA NOSE DROPS / (FOR RUNNY NOSE)

1 tbsp nigella powder /100 ml saline solution

Place the nigella powder and saline solution in a small pot, bring to the boil and then turn off the heat.

Leave to cool. Drain thoroughly in the gauze. Transfer to a dropper bottle or to a jar. Using dropper

(or pipette) drop a few drops into each nostril 2-3 times a day.

OFF THE SPICE RACK

SEASON MAGAZYN 165

OFF THE SPICE RACK

/ NIGELLA EXTRACT / (FOR COLD, DIGESTIVE PROBLEMS OR SKIN PROBLEMS)

cup nigella powder / 250 ml high proof vodka

Pour the alcohol over the powder and leave for a week. Drain in the gauze and keep in a closed jar or bottle.

Take 1 tbsp two times a day (mix the dose with milk and honey).

OFF THE SPICE RACKOFF THE SPICE RACK

SEASON MAGAZYN 169SEASON MAGAZYN 169

NIGELLA

Nigella sativa

NIHIL NOVINIHIL NOVI

NIHIL NOVI

BROKEN WHITE GRENADE

styling: Marta Klonowska-Prockw photos: Magorzata Kujda

NIHIL NOVI

SEASON MAGAZYN 173

SEASON MAGAZYN 175

NIHIL NOVI

NIHIL NOVI

SEASON MAGAZYN 179

RECIPE INDEX

A apple toasts_65 avocado and rocket sandwich_89 B baked eggs with smoked salmon and nutmeg cream_101 banana icecream_147 beet salad with kaszmirek goat cheese and pesto yogurt_52beer soup with podchmielona gouda_69 C chocolate cold cheesecake with mascarpone and ricotta_111 celery cottage cheese dumplings with nigella seeds and hazelnuts_57 celery latkes with walnut cream_102 coconut milk_136 coconut oatmeal_143 cottage cheese by mr Waczyk_58 crumpets_92 cucumber cheesecake_116 H homemade crud with nigella seeds_98 homemade mascarpone_129 homemade ricotta substitute_130 hot date chocolate drink_148

JJaceks scrambled eggs_75 japanese cheesecake with walnuts and honey glaze_108 ja-sa sandwich_83

L lemon peeling with mint_13 london cheesecake with caramelized orange zest_121

N nigella honey_156nigella decoction_159 nigella extract_166 nigella nose drops_163 nigella powder_160

O orange cheesecake with white chocolate and whiskey_127

Pparsnip panna cotta with salmon caviar_101 pesto yogurt_47 pomelo bittersweet oatmeal_78

Q quick greek salad_95

U uplifting bath salt_17

W whey drink with birch water_70 V vanilla cashew milk_139

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