The Spoon | Volume 1 - Free Edition

THE SPOONvolume i

thespoonmagazine.com

the spoon

PIEofallkInd

Have you been waiting for this season like I have?I am surely pleased to see the leaves slowly dressing into

bright colors and the sun getting silkier on my skin. No more strawberries, rasberries, apricots to harvest,

they have all given their pedestal to the newcomer apples, plums, pumpkins and other jewels of the fall.

From all new produce of this season I can not make my pick, I welcome each and every meal with great

enthusiasm. What could I say, I just love to eat and cook. It all taste even finer if I can share all goodies with friends

after a chattery afternoon walk in the woods, stomping through leaves. The colder it gets outside the better the

warming soup taste. So my friends, it is time to settle and make yourselves ready for the cold season

with a nice piece of pie and a spoon.

editor's letter

veronika studer

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Hearty SoupsHearty SoupsHearty SoupsHearty SoupsHearty Soups

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the spoon

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Served with your

favorite Song

it iS food for body

and Soul on cold

autumn dayS.

volume 1

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swipe you finger and take out the objects

from the picture in the ipad version

volume 1

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for the soup

1 shallot onion | 2 cloves of garlic | 1 kg mushroom |

750 ml vegetable or chicken stock | 200 g Creme fraiche | 2 thyme sprigs

1 | 2 Heat the butter in a saucepan over medium heat. Saute onion and garlic then add

mushrooms and continue cooking until softened. 2 | 2 Add stock, thyme sprigs and

cook for about 15 minutes. Remove from heat, season to taste and stir in creme fraiche.

Serve hot with toasted bread.

Mushroom soup

Hearty Soups

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for the soup

500 g dried lentil, soaked in water overnight | 150 g pancetta | 1 onion |

2 cloves of garlic | 2 tsp ground smoked paprika |

100 g kale | 2 liter vegetable or chicken stock | Salt | Pepper

1 | 3 Heat half the oil in a large saucepan over medium heat, add vegetables and garlic

and stir until tender. 2 | 3 Remove from heat. Add paprika, stock, lentils, pancetta and

cook on medium heat for 20 minutes. 3 | 3 Add chopped kale and cook for another

15 minutes. Season to taste and serve hot with parmesan toast.

Lentil soup

with pancetta

and kale

volume 1

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sweeten your lifesweeten your lifesweeten your lifesweeten your lifesweeten your life

THE SPOON

sweeten your lifesweeten your lifesweeten your lifesweeten your lifesweeten your life

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Is It sugar

really bad for

you? are there any

alternatIve to

sugar? the answer

Is yes, there are

several healthIer

and tastIer ways

to sweeten food.

so forget about

sugar, we show

you what Is best

for you.

volume 1

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Here you can play with the food!

On the Ipad version you can write in the

sugar with your fingertip.

volume 1

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If you have never tried to eliminate sugar from your diet it is really hard to believe that there was time when people did not know of sugar at all and

in fact the Greeks had no word for it. When sugar is so cheap and plentiful and added

to so many different type of food, one can be forgiven to assume that it is not harmful. It has no nutritional value, contains no minerals and consists of only pure carbohydrates. There is a strong link between sugar and many health

problems, including diabetes, rotting teeth, cancer, etc. and the worst of all, it makes you addicted.

Whether you are a foodie or just health conscious, it is worth to use at least one sugar alternative.

sweeten your life

alexandra keneSSey

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volume 1

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Raw HoneyIt has been consumed by people for a 'few' thousand years. Unless it is heated over 45 C, raw honey is loaded with amylases, enzymes that digest carbohydrates, as well as all the nutrients found in plant pollens. It is also a spice as it has recognisable flavour. If you like the taste of honey, use it in desserts that do not require heating.

Rice SyrupRice syrup has a consistency of honey but is not as sweet. It has a shelf life of about a year, and once opened, should be stored in a cool, dry place. Rice syrup is one of the least problematic sweeteners since it is basically dextrose syrup: it has glucose only and no fructose. Also, the rice used to make rice syrup is not GMO. No wonder that rice milk is sweet as brown rice syrup naturally occurs in it.

XylitolXylitol is a sugar alcohol sweetener which is naturally occurring in the fibre of many fruits and vegetables. It can be extracted from various berries (eg. raspberries), oats, and mushrooms, as well as corn husks and birch. It has 40% less calories than sugar and a low glycaemic index of 7. Despite of other sugars, xylitol protects teeth against decay. Choose your Xylitol derived from felled birch trees or GMO corn cob as an environmentally sustainable source of this natural ingredient.

Stevia (and Erythritol)Stevia is a herb which originated from South America and belongs to the sunflower family. You can buy it as a liquid or in powder form or, if you like a challenge, you can buy the plant itself at large nurseries. Stevia is 200 to 300 times sweeter than sugar and it has zero calories. As it does not add bulk, it is difficult to use it in baking. It also has a bit bitter aftertaste. It is advisable to use it in liquids. However, there are some products which mix Stevia and Erythritol successfully. They have a pure, sweet clean taste without the bitter aftertaste. Erythritol is a naturally occuring nectar found in fruits, like melons and grapes. Although a Stevia and Erythritol mixture can be used for baking, it does behave differently to sugar. It does not caramelize as sugar does and its finer texture means that quantities have to be adjusted.

sweeten your life

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Date SyrupDate syrup is thick dark brown, very sweet syrup extracted from dates. You can make your own date syrup at home: place 10 pitted Medjool dates with 300ml of water and 1 tbsp of fresh lemon juice in a blender and process for a few minutes until smooth. Store it in the refrigerator for up to 3 weeks. Although the date is a fructose-rich food, it is also whole food. Better use it moderately and occasionally.

Maple SyrupMaple syrup, the concentrated sap of maple trees is rich in minerals and has a nice, caramel-like flavour. Compared to honey, maple syrup has 15 times more calcium and 1 | 10 the sodium. Unfortunately formaldehyde is used in the production of most commercial maple syrups, so if you buy it choose an organic, formaldehyde free 100% maple syrup.

Agave NectarAgave is the nectar of the agave plant. Light agave has a beautiful golden colour and a more neutral flavour then dark or amber agave. In taste it is close to sugar. It is also much lower on the glycaemic index than other sweeteners, like sugar, maple syrup or honey.

Coconut sugarCoconut sugar is a sugar produced from the sap of cut flower buds of the coconut palm. It tastes like brown sugar with a slight hint of caramel. It is classified as a low glycemic index food and has fewer calories than honey or agave nectar. This is the best choice if you want a sugar alternative to be caramelized. There is however a major problem with its sustainability as coconut palm trees cannot produce both coconuts and coconut palm sugar. When the sab used to make coconut palm sugar is collected from the flower bud that will eventually form a coconut, that tree no longer produces coconuts which give us coconut oil, dried coconuts, coconut flour, etc. The increasing demand for coconut sugar has caused record prices for other coconut products and continues to do so until new plantations for coconut sugar production mature enough to supply the market. Whatever alternative sweetener you choose, use it in moderation. You will be surprised how sweet meals can taste, if you use no sweeteners at all.

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BISTROBISTROBISTRObiStroBISTRO

THE SPOON

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The word ThaT

opens your mind To

black and whiTe

French chansons,

smoke in The air,

a glass oF pasTis

and decadenT

sandwiches.

volume 1

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you can find the interactive panorama

photo on the ipad version

volume 1

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for the honey-dijon marinade

3 chicken breast | 3 Tbsp honey | 2 Tbsp hot Dijon mustard |

2 Tbsp olive oil | A pinch of salt | Pepper

for the tarragon mayonnaise

200 ml mayonnaise | 1 Tbsp mustard | 1 Tbsp chopped tarragon | Pepper

1|3 Combine mayonnaise with mustard and tarragon and season with freshly ground

pepper. Place chicken breast in a bowl. Combine all ingredients and pour over chicken.

2|3 Cover with foil and let it stand in a refrigerator for minimum 2 hours. Heat up a pan

and bake make until golden. 3|3 Spread mayonnaise on one half of a baguette, cover

with chicken breast and water cress and top it with the other half of bread.

Chicken in honey Dijon

marinade with

tarragonmayonnaise

BISTRO

Ccino Cafe

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Halloweenhalloweenhalloweenhalloweenhalloween

the spoon

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Set tHe table, put

on your coStume,

and freak out

your gueStS on tHiS

creepy day.

volume 1

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On the Ipad version the candles light up

and go out while the scary

sounds get you in a Halloween mood

volume 1

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Welcome drinks

to get your

guests into the

freaky mood,

serve them

aperitifs

in small glasses

with tags like,

venom or poison.

it is even

creepier

if you put some

food coloring

in the drinks

to give them

a nice punch.

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rip - name tags

tired of the

usual seating

tags? make your

own original,

edible name tags

looking like

graves. all

you need

is fondant,

food coloring

and cookie

crumbs.

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halloween

find uS on Web


find uS on facebook

www.facebook.com/thespoonmagazine

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the spoon

PIEofallkInd

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Simply meanS HOme.

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Hot water pastry

360 g flour | 60 g butter | 70 g duck fat | 100 ml hot water

Chicken-mushroom filling

500 g diced chicken breast | 100 g minced pancetta | 250 g minced mushroom | 1 onion

| 2 garlic | 1 Tbsp chopped parsley | Salt | Pepper | Olive oil | Egg yolk for brushing

1 | 7 Hot water pastry | For hot water pastry, place flour in a large bowl, add butter

and rub in with fingertips until fine crumbs form. Meanwhile, heat duck fat in a saucepan over

low heat to 400C 2 | 7 Remove from heat, add boiling water and a pinch of salt and stir to

combine. Add to flour mixture and mix to combine. When cool enough to handle, work with

fingertips until smooth, form into a disc, cover and rest about 15 minutes. 3 | 7 Roll on a

lightly floured surface to a rectangle and fold the pastry. Wrap in plastic wrap and set aside to

rest for another 15 minutes. 4 | 7 Roll out to 7 mm thick and cut 3-4 discs and 3-4 rounds

for covering the pies, and place larger discs over floured, upturned jars. 5 | 7 Carefully

pleat pastry around jars and smooth with fingers. Refrigerate until pastry sets, then carefully

remove jars. 6 | 7 CHiCken-musHroom filling | Combine chicken, mushroom,

pancetta, onion, garlic, and parsley in a large bowl. Season to taste and divide chicken mixture

among pastry cases, then brush rims with water. 7 | 7 Cut a hole in the center of each

round, and cover tops of pies, pressing edges to seal. Preheat oven to 2000C. Brush pies with

egg yolk and bake until golden 35 minutes. Cool to room temperature on a wire rack.

Chicken-mushroom pie

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Pâte brisée (400g)

250 g plain flour, sifted | 1 teaspoons salt | 1 pinches caster sugar | 1 egg |

150 g slightly soft butter, cut into cubes | 15 ml cold water

Pumpkin cream filling

300 g pumpkin puree | 100 g white chocolate | 1 tsp vanilla extract | 1 tonka bean |

5 Tbsp sugar | 4 Tbsp heavy cream | 3 eggs | 1 Tbsp corn starch

1 | 8 Pâte brisée | Place the flour, salt, sugar, egg and butter in a bowl and cream in

the butter until it is well blended. Add the icy water and mix until the dough holds together

and is smooth. 2 | 8 Roll into a ball, wrap in cling-film and refrigerate for at least 30

minutes before use. Preheat oven to 160 degrees. 3 | 8 On a lightly floured surface,

roll pate brisée disk then cut into a about 30cm circle. Fit circle into a 24cm pie dish,

leaving a 1cm overhang. Fold edges under. 4 | 8 Prick bottom of dough all over with

a fork. Cut a circle of parchment, and fit into pie shell. Fill with pie weights or dried beans.

5 | 8 Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights

and parchment. Cut out leaves for decoration, brush with egg yolk and bake them until golden.

6 | 8 PumPkin cream fillinG | For the filling, whisk pumpkin, sugar, cornstarch,

grounded tonka bean, vanilla, eggs, and milk in a large bowl. 7 | 8 Pour pumpkin mixture

into the crust. Bake until center is set about 45 minutes. If crust browns too quickly cover with

foil. Let cool in pie dish on a wire rack. 8 | 8 Decorate the pie with the pastry leaves.

Refrigerate until well chilled, serve with whipped cream.

Pumpkin pie with tonka bean

pie of all kind

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volume 1

From the next volume

Everything about coffee

Slow cooking

Edible presents

Variations for Xmas trees

And many more

The winter issue will be out

on the 10th of December.

67 | the spoon

photographer and editor in chief

VERONIKA STUDER

digital CREATIVE DIRECTOR

DAVID LENCSES

APP ICON DESIGNED BY

www.neverager.com

special thanks to

alexandra keneSSey

agnes brunner

find us on


fonts

frontage by Juri Zaech

chronicle by Hoefler & Frere-Jones

agora sans by Panos Vassiliou

credits

the spoon vol. 1

The Spoon | Volume 1 - Free Edition

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