THE SPOONvolume 2

the spoon

EATDRINK

BEMERRY

editor's letter

veronika studer

CHRISTMAS IS ALMOST UPON US. THIS YEAR HAS PASSED JUST AS QUICKLY AS ANY OTHER. NOW IT IS TIME TO RELAX,

TO SLOW DOWN AND ENJOY THE LAST MONTH OF THE YEAR 2012. I CANNOT WAIT TO SPEND THE HOLIDAYS WITH

MY FAMILY AND NOT BECAUSE OF THE PRESENTS, BUT BECAUSE THIS IS THE ONLY TIME WE ALL GATHER AT

GRANDMA. NOBODY COMES UP WITH EXCUSES; WE ARE ALL THERE IN THE SAME TIME AT THE SAME PLACE TO

CELEBRATE. EVEN THE FOOD TASTE BETTER THAN USUAL BECAUSE IT IS MADE WITH LOVE AND EXCEPTIONAL CARE. WE POURED OUR HEART INTO THIS WINTER EDITION; LET

THIS BE OUR CHRISTMAS PRESENT FOR YOU. THANK YOU FOR YOUR SUPPORT, SEE YOU ALL IN 2013. WE WISH YOU ALL

A MERRY CHRISTMAS AND A HAPPY NEW YEAR!

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volume 2

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chestnutchestnutchestnutchestnutchestnut

The tiny brown

treasures of

the Winter are

excellent both

in savory

and sweet meals.

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volume 2

Chestnut chocolate

marble cake

for the cake

250g flour | 1.5 tsp baking soda | 250g caster sugar | 200g butter | 150g

chestnut puree | 150g crème fraiche | 1 Tbsp unsweetened cocoa powder | 2 eggs

1 | 3

PREHEAT OVEN TO 1700C. COMBINE FLOUR, SUGAR AND BICARBONATE OF SODA IN A BOWL. IN A SAUCEPAN HEAT

UP MILK AND ADD BUTTER. STIR MIXTURE UNTIL BUTTER DISSOLVES THEN SET ASIDE TO COOL.

2 | 3

WHISK TOGETHER EGGS AND CRÈME FRAICHE AND COMBINE WITH FLOUR AND MILK MIXTURE. SPOON HALF OF THE BATTER

IN ANOTHER BOWL. ADD COCOA POWDER TO ONE HALF AND CHESTNUT PUREE TO THE OTHER HALF OF THE BATTER.

3 | 3

SPOON BATTERS INTO A BUNDT CAKE MOLD AND BAKE IT FOR AN HOUR OR UNTIL SKEWER COMES OUT CLEAN. SERVE IT

WITH CHOCOLATE SAUCE AND CHERRY PRESERVES.

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Forget fast food,

this Winter

is all about

slow cooking.

take itslow

take itslow

take itslow

take it slow

take itslow

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take it slow

Lamb in salt

crust

for the lamb

2500g leg of lamb | 8 cloves of garlic | 1 onion | 350g bacon | 1 Tbsp rosmary |

1 Tbsp thyme | 4 Tbsp olive oil | 6 egg whites | 2500g large see salt

1 | 2

CLEAN THE MEAT FROM THE FAT AND PLACE IT A ROASTING PAN. COMBINE OLIVE OIL WITH CRUSHED

GARLIC AND DICED ONION. RUB THE MEAT WITH THE OIL AND COVER IT WITH BACON SLICES.

2 | 2

MIX SALT WITH EGG WHITES AND COVER THE MEAT. BAKE IT ON 1500C FOR 2 1/2 HOURS. REMOVE THE SALT CRUST AND

BACON, SERVE IT WITH MASHED POTATOES.

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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 130 PAGES NOW.

BUY IT NOW FOR 2$

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"THE ONLY GIFT

IS A PORTION

OF THYSELF."

– RALPH WALDO

EMERSON

christmaspresentschristmaspresentschristmaspresentschristmaspresentschristmaspresents

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christmas presents

Home made

spice mix

Create your

own spice mix,

spoon it in glass

jars and wrap a

ribbon around

the neck.

IF YOU HAVE AN IPAD,

WE HAVE THE SPOON FOR THAT.

AVAILABLE NOW

ON THE APP STORE.

more info on www.thespoonmagazine.com

VOLUME 1 VOLUME 2

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"As long as there

was coffee in the

world, how bad

could things be?"

– Cassandra Clare,

City of Ashes

coffeecoffeecoffeecoffeecoffee

Coffee chocolate

self-saucing pudding

for the pudding

400g brown sugar | 2 eggs | 150g butter | 220g flour | 1 tsp baking powder |

½ tsp baking soda | 30g cocoa powder | 1 Tbsp instant coffee | 250ml milk

1 | 4

PREHEAT OVEN TO 1800C. BEAT BUTTER AND HALF OF THE SUGAR UNTIL PALE AND CREAMY, ADD EGGS AND BEAT TO

COMBINE. MELT HALF OF THE INSTANT COFFEE IN THE MILK. 2 | 4

SIFT OVER FLOUR, HALF OF THE COCOA POWDER AND BAKING POWDER. STIR IN MILK AND BEAT UNTIL SMOOTH. DIVIDE

MIXTURE AMONG 4 BUTTERED MOULDS AND SET ASIDE.3 | 4

COMBINE REMAINING BROWN SUGAR, COCOA POWDER, INSTANT COFFEE IN A BOWL, ADD

300 ml BOILING WATER AND STIR TO COMBINE.4 | 4

GENTLY SPOON OVER PUDDING BATTER, THEN BAKE FOR 20-25 MINUTES OR UNTIL RISEN

AND A SKEWER WITHDRAWS CLEAN.

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FIND US ON WEB

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FIND US ON FACEBOOK

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volume 2

From the volume 3

Say, cheesecake

Italian pasta

Eat green

Cocktails with flowers

And many more

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photographer and editor in chief

VERONIKA STUDER

digital CREATIVE DIRECTOR

DAVID LENCSES-toth

APP ICON DESIGNED BY

www.neverager.com

special thanks to

alexandra keneSSey

agnes brunner

Aniko Nyul

Anna Tuske

Zsanett Barabas

find us on

www.thespoonmagazine.com

fonts

frontage by Juri Zaech

chronicle by Hoefler & Frere-Jones

agora sans by Panos Vassiliou

worthe numerals by house industries

credits

the spoon vol. 2