The Spoon | Volume 3

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    16-Mar-2016
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Celebrate the spring season with us. This is definitely your volume if you prefer your meals with just a pinch of Asian accent. Gorgeous salads, cheesecake and flowers are waiting for you in the magazine. If you are more concerned about your health, do not miss our new the gluten and sugar free, paleo recipes. Enjoy!

Transcript of The Spoon | Volume 3

  • THE SPOONvolume 3

  • the spoon

    SPRINGWITHASIANNOTES

  • editor's letter

    veronika studer

    THE BIRDS ARE CHATTERING ON THE TREES, FLOWERS ARE BLOOMING, AND WERE BURSTING WITH ENERGY.

    SPRING IS OFFICIALLY HERE. TO CELEBRATE THE GOOD WEATHER, THIS TIME WE BROUGHT YOU DOZENS OF NEW RECIPES AND MANY MORE. THIS IS DEFINITELY

    YOUR ISSUE IF YOU PREFER YOUR MEALS WITH A PINCH OF ASIAN ACCENT. OUR VERY FAVORITE IS THE FIVE SPICE

    DUMPLING, DONT MISS IT, IT WILL BRIGHTEN UP YOUR TASTE BUDS. AFTER THE LONG AND COLD WINTER,

    JUST FEELS RIGHT TO NIBBLE ON THE GREENS AND SALADS TOO. PALEO LIFESTYLE IS WHAT WERE UP TO LATELY.

    YOU WILL NOT REGRET TO GIVE A TRY TO THE SUGAR FREE AND FLOURLESS RECIPES. SPRING IS ALL ABOUT FLOWERS,

    NOT ONLY ON THE TABLE THEY LOOK GREAT, BUT PUT A NICE TWIST INTO YOUR DRINKS, AS WELL.

    HELLO SPRING, WE WERE DESPERATELY WAITING FOR YOU.

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    volume 3

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    love volume

    Cook with Asian notes

    Cook Cook Cook Cook with with with with Asian Asian Asian Asian notesnotesnotesnotes

    Cook with Asian notes

    Cook with Asian notes

    Cook with Asian notes

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    ANYTHING THAT WALKS, SWIMS, CRAWLS, OR FLIESANYTHING THAT WALKS, SWIMS, CRAWLS, OR FLIESANYTHING THAT WITH ITS BACK WALKS, SWIMS, CRAWLS, OR FLIESWITH ITS BACK WALKS, SWIMS, CRAWLS, OR FLIES

    TO HEAVEN IS EDIBLE.WITH ITS BACK TO HEAVEN IS EDIBLE.WITH ITS BACK

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    VOLUME 3

    CANTONESE SAYING.

    SOURCE: THE CHINESE KITCHEN

    BY EILEEN YIN-FEI LO

  • STICKY PORK BELLYcooking time: 3 hours and 30 minutes

    INGREDIENTS 2KG PORK BELLY | 4 TABLESPOONS SESAME OIL |

    3 STALKS SCALLIONS | 10CM PEELED GINGER, CUT INTO SLICES | 8 TABLESPOONS SOY SAUCE | 150ML SHAOXING WINE |

    WATER, ENOUGH TO COVER THE PORK BELLY | 4 TABLESPOONS BROWN SUGAR

    Heat up the sesame oil and bake each side of the meat for a few minutes. Place the pork in a roast pan. In the oil stir-fry the ginger and scallions until aromatic and add it to the meat. Pour in soy sauce, sugar and wine and enough water just to cover the pork belly. Cover the pan with foil and cook on medium heat for 3 hours. Adjust seasoning, as per taste, eg. sugar.

    Serve it with steamedvegetables and noodles.

    VOLUME 3

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  • IF YOU HAVE AN IPAD,

    WE HAVE THE SPOON FOR THAT.

  • AVAILABLE NOW

    ON THE APP STORE.

    tap to the icons and download the spoon apps from the app store.

    AVAILABLE NOWAVAILABLE NOWAVAILABLE NOW

    ON THE APP STORE.ON THE APP STORE.ON THE APP STORE.

    VOLUME 1 VOLUME 2LOVE VOL.

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    volume 3

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    volume 3

    greengreengreengreengreengreengreengreen

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    GREEN IS THE PRIME COLOROF THE WORLD, GREEN IS THE PRIME COLOROF THE WORLD, GREEN IS THE PRIME COLOR

    AND THAT FROM WHICH OF THE WORLD, AND THAT FROM WHICH OF THE WORLD, ITS LOVELINESS ARISES.AND THAT FROM WHICH ITS LOVELINESS ARISES.AND THAT FROM WHICH

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    VOLUME 3

    PEDRO CALDERON

    DE LA BARCA

  • ASPARAGUS WITH CAPER DRESSINGcooking time: 15 minutes

    INGREDIENTS200G ASPARAGUS | 50ML OLIVE OIL | 2 TABLESPOON BALSAMIC VINEGAR |

    1 TEASPOON LEMON JUICE | 2 TEASPOON CAPER | TOMATO

    Trim asparagus and cook it in boiling water for 5 minutes. Drain and place it on a plate. Combine olive oil, balsamic vinegar, lemon juice and capers.

    Top the asparagus with the dressing and tomato.

    VOLUME 3

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    IF YOU DON'T HAVE IPAD,

    WE ALSO THOUGHT ON YOU DEAR READER.

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    DOWNLOAD THE SPECIAL

    EXTENDED ISSUE ON 120 PAGES NOW.

    BUY IT NOW FOR 2$

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    Cocktails with

    flowers

    Cocktails Cocktails Cocktails Cocktails with with with with

    flowersflowersflowersflowers

    Cocktails with

    flowers

    Cocktails with

    flowers

    Cocktails with

    flowers

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    A MARTINI, SHAKENNOT STIRRED.A MARTINI, SHAKENNOT STIRRED.A MARTINI, SHAKEN

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    VOLUME 3

    SEAN CONNERY

    JAMES BOND: GOLDFINGER

  • VOLUME 3

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    ITS SUMMER TIME cooking time: 5 minutes

    INGREDIENTS250ML ELDERFLOWERS SYRUP | 2 LIMES | 3 LEMONS |

    200ML WHITE RUM | 200ML SPARKLING WATER

    Mix the ingredients and serve the drink on rocks with sliced lemon and lime.

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    Cocktails with flowers

    KISS OF ROSEcooking time: 5 minutes

    INGREDIENTS50ML VERMOUTH | 1 TABLESPOON ROSE WATER |

    1 TABLESPOON LEMON JUICE

    Mix the ingredients and serve the drink in cooled glass.

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    VIOLET MIDNIGHTcooking time: 5 minutes

    INGREDIENTS50ML GIN | 10ML VIOLA SYRUP | 1 TEASPOON LIME JUICE

    Mix the ingredients and serve the drink in cooled glass.

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  • FIND US ON WEB

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  • FIND US ON FACEBOOK

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    volume 3

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    CheesecakeCheesecakeCheesecakeCheesecakeCheesecakeCheesecakeCheesecakeCheesecake

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    BECAUSE YOU DON'T LIVE NEAR A BAKERY

    DOESN'T MEAN BECAUSE YOU DON'T LIVE NEAR A BAKERY

    DOESN'T MEAN BECAUSE YOU DON'T LIVE NEAR A BAKERY

    YOU HAVE TO GO WITHOUTDOESN'T MEAN YOU HAVE TO GO WITHOUTDOESN'T MEAN CHEESECAKE. YOU HAVE TO GO WITHOUTCHEESECAKE. YOU HAVE TO GO WITHOUT

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    VOLUME 3

    HEDY LAMARR

  • VOLUME 3

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    CHEESECAKE ICE CREAM cooking time: 80 minutes

    INGREDIENTS200ML MILK | 300ML HEAVY CREAM | 4 EGG YOLKS | 200G CREAM CHEESE |

    8 TABLESPOON SUGAR | ZEST OF 1 LEMON

    Heat up milk and cream in a sauce pan. Add egg yolks and cream cheese and stir continuously until cream somewhat thickens. (about 15 min) Don't let it boil! Add sugar, lemon zest and let it cool in the refrigerator for few hours, but better the whole night.The next day process the custard in an

    ice cream machine. Serve it with cookie crumbs and fresh fruit.

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  • photographer and editor in chief

    VERONIKA STUDER

    art DIRECTOR

    DAVID LENCSES-toth

    paleo recipe writer

    alexandra kenessey

    APP ICON DESIGNED BY

    www.neverager.com

    lead developer

    kornel kaizer

    illustrations

    flora pertics

    special thanks to

    agnes brunner

    find us on

    www.thespoonmagazine.com

    fonts

    frontage by Juri Zaech

    chronicle by Hoefler & Frere-Jones

    verb by Ryan Martinson

    worthe numerals by house industries

    credits

    the spoon vol. 2