crumble magazine

CRUMBLE MAGAZINE | No 1 2011 | 1

magazine

2011, No 1

food|photography|places|design

2| CRUMBLE MAGAZINE | No 1 2011

Contents

Welcome!

PhotoShoot – End of Carnival

Workshop – photoNepal

With tomato relish

Words, words, words

Seb’s Pics – Brooklyn, NY

Draw it!

My comford food

Must Have!

Inspirations

Seb’s Picks – Ocean Session

Design it!

Breadstuff ending

4| CRUMBLE MAGAZINE | No 1 2011 PH

Welcome!Some time ago with great interest and excitation I have watched an online “creative Live workshop” created by brilliant photographer Penny De Los Santos. In its ending part Penny decided to share with her viewers a story about how her adventure with photography started. At that moment she was on a car with her brother, quite nervous, confused and full of doubts if going to photography school was the right choice for her. Suddenly she asked him “What if I’m not good enough?” Her brother looked at her and with no hesitation said “…Penn…what if you are?”.That’s how it was with Penny. This little phrase “What if you are” (and many other stories) greatly influenced myself as well. They made me start doing what I truly love and today after a great deal of hard nevertheless very pleasant work I can present you The Crumble Magazine. I am really proud to introduce you with its first episode full of delicious food, great photography, interesting places and designs. At the same time I hope that you will enjoy reading it and will return for the future issues. Stay tuned!Justine

CREATIVE DIRECTOR Justine Hapeta [everydayemotion.blogspot.com]PHOTOGRAPHY | WORDS | STYLING | DESIGN Justine HapetaCONTRIBUTORS Karolina Zwolenkiewicz; Sebastian Karwowski [tzimed.tumblr.com]

Copyright Crumble Magazine 2011

PHOTOGRAPHY | STYLING BY Justine Hapeta

Choco & pear cake

Choco & pear cakeflourless

Ingredients85g butter, plus 1 tbsp extra for tin85g golden caster sugar, plus extra for tin100g very good dark chocolate, broken into pieces1 tbsp brandy3 eggs, separated90g hazelnuts, toasted and ground in a food processor4-5 very ripe pears, peeled, halved and coredicing sugar, for dusting (optional)

1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.

2. Heat oven to 180C. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.

3. In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak. Stir a spoonful of the whites into the choco-late mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin sli-ghtly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.

CRUMBLE MAGAZINE | No 1 2011 | 11recipe from Good Food Magazine

| PHOTO BY Justine Hapeta

14| CRUMBLE MAGAZINE | No 1 2011| P

| PHOTO BY Sebastian Karwowski

| PHOTO BY Justine Hapeta

RECIPES | PHOTOGRAPHY | STYLING BY JUSTINE HAPETA

Plum TartIngredients:

Puff pastry ready to usePlums (very sweet type)

Form dough into equal rectangles.Cut plums in halfs and remove seeds.Place plums on preparate dough.

oven 190oC

bake 15-20min untl golden brown

Hummus

Plum jam1 kg very sweet plums

heat gently and simmeruntli thick

do not add sugar!

PHOTOGRAPHY WORKSHOP 9 – 18 November 2012, NEPAL

photoNepal is providing a completely unique experience for photographers who want to really expand their capabilities, learn new techniques, and practice in the company of other like-minded photographers.

And here is the unique opportunity; photographers will not only be photographing some of the most beautiful scenery in the world, they will also have access to some of the Gurkha Welfare Trust’s network of Welfare Centres in Nepal and have the opportunity to meet and photograph retired WWII and Borneo campaign Gurkhas in their own environment and help record their stories.

NEPAL AND THE GURKHAS: PHOTOGRAPHIC ADVENTURE

Price*: £1350/person (£1150/person if booked before 31 March 2012)Location: NepalWant to join us? email us at: info@photonepal.co.ukMore info: www.photonepal.co.uk* All profits made will be donated to directly to the Gurkha Welfare Trust on completion

PHOTOGRAPHICADVENTUREIN NEPAL

Sebastian is a photographer from Poland who has been living in the UK since 2005.He specialises in conceptual portraits, music and promotional photography, and teaches his lighting techniques to various UK based societies.Seb prefers the very “in vogue” stobist style lighting and he is an expert in using off-camera flash – he will be teaching his techniques during the workshops in Nepal.

To see Sebastian’s full portfolio, please visit his website: www.sebastianbober.com

Johnny studied photography before working as a photographer for a newspaper.A change of career saw him commissioned from the Royal Military Academy, Sandhurst into the Army. He was chief instructor at Sandhurst and was the deputy Chief of Staff of the Brigade of Gurkhas.Johnny has been the Field Director of the Gurkha Welfare Scheme based in Pokhara, Nepal since March 2011. His passion for photography has continued throughout his military service and he has run photographic societies in the UK, Nigeria, and Nepal.

He specialises in portraits, and examples of his work can be found at www.johnnyfenn.co.uk

photoNepal photographers team:

Sebastian is a photographer from Poland who has been living in the UK since 2005.He specialises in conceptual portraits, music and promotional photography, and teaches his lighting techniques to various UK based societies.Seb prefers the very “in vogue” stobist style lighting and he is an expert in using off-camera flash – he will be teaching his techniques during the workshops in Nepal.

To see Sebastian’s full portfolio, please visit his website: www.sebastianbober.com

Chris has been working as a professional photographer for about 15 years, shooting for magazines, books and advertising. His commercial clients include Nike, Sainsbury’s, Jamie Oliver, Bloomsbury, Nikon and Nintendo. He has also produced work for several charities such as BLESMA, Combat Stress, The Victory Services Club and the British Red Cross.Although he works mainly in London, he travels the world with his work. He lives in the Cotswolds with his wife and 3 children.

You can see some amazing examples of Chris’s work on his official website: www.christopherterry.com

onions

garlicPHOTOGRAPHY | STYLING | RECIPES BY Justine Hapeta

capers

Tomato relish

350g tomato pureesalt and pepper2-3 tbs capers1 onion (chopped)1-2 garlic cloves (chopped)olive oil

Preparation:Heat olive oil on a pan. Fry onion for a little while then add garlic.Next carefuly add tomato puree and capers. Season with salt and pepper. Fry a bit more for about 2 min.

Relish goes deliciously well with pastas, breads, meats and fish (especially tuna).

Zuccini fritterswith tomato relish

30g floursalt and pepper1 egg2 tbs milk1 zuccini (about 300g)olive oil for fry

Grate zuccini, squeeze the juice out.

Sift flour, mix with a pinch of salt and beaten egg. Add milk and mix all together. Dough must be smooth and very thick - add as much milk as you need. Add zuccini, mix all and season with ground pepper.

On the pan heat 1 tbs of olive oil, put 1 tbs of dough, fry for 2-3 min on each side until golden brown on medium-low heat.

Serve with tomato relish.

Soba noodleswith tomato relish

Ingredients:soba noodlestomato relishparmesan

Prepare soba according to instructions on the package. Mix with a couple tablespoons of tomato relish (as you like). Season with ground pepper and grated parmesan.

Enjoy!

L I F EH AN DS YO ULEM NSOMAKE AG I N &

TO NIC

What do you read, my lord?Words, words, words...

— Shakespeare, Hamlet, Act II, Scene II

one | two| three | four | five

s a su

one | two| three |

four | five | six

5. 6.*This is a subjective selection, it is not a paid advertising.

one | two| three |

four | five | six | seven

s a su

CRUMBLE MAGAZINE | No 1 2011 | 43 TEXT | PHOTOGRAPHY BY SEBASTIAN KARWOWSKIPhotography | Words by Sebastian Karwowski

Brooklyn. What can I say about Brooklyn? Can I even describe the feeling of it? It’s like a falling apart jungle of rotting places. Full of trash on the streets both human and post human. The Brooklyn I got to known, first love, then hate and now finally accept is like a place of contradictions. Yet it has it’s own beauty that once a while can struck me into an awe. Simple moment when crossing the street I see a lonely person with umbrella catching a bus in a rain, a moment that most wouldn’t even notice and acknowledge as anything special becomes a wonder in my eyes. I heard that phrase “dying people see happiness everywhere” and that’s how I felt lately, so I go on and glimpse into that trivial moment and yes I find it there. And all around that moment Brooklyn with it’s old subway going over ground, traffic and people screaming, the smell of rotting everything, sticky air and so on… Yet still beautiful. Nothing in it is trivial. Absolutely nothing.

Brooklyn. What can I say about Brooklyn? Can I even describe the feeling of it? It’s like a falling apart jungle of rotting places. Full of trash on the streets both human and post human. The Brooklyn I got to known, first love, then hate and now finally accept is like a place of contradictions. Yet it has it’s own beauty that once a while can struck me into an awe. Simple moment when crossing the street I see a lonely person with umbrella catching a bus in a rain, a moment that most wouldn’t even notice and acknowledge as anything special becomes a wonder in my eyes. I heard that phrase “dying people see happiness everywhere” and that’s how I felt lately, so I go on and glimpse into that trivial moment and yes I find it there. And all around that moment Brooklyn with it’s old subway going over ground, traffic and people screaming, the smell of rotting everything, sticky air and so on… Yet still beautiful. Nothing in it is trivial. Absolutely nothing. ]

46| CRUMBLE MAGAZINE | No 1 2011 | SOMEWHERE IN BROOKLYN

„You get to a point in your life where you think you know everything about yourself, and just then you question it all. Am I a good person doing bad things or a bad person doing good things? When you wear a mask for so long it gets hard to tell the difference”

— Dexter

Draw, draw, draw it!

| ILLUSTRATION BY JUSTINE HAPETA

Draw, draw, draw it!

58| CRUMBLE MAGAZINE | No 1 2011More inspiration on EVERYDAY EMOTION blog

CRUMBLE MAGAZINE | No 1 2011 | 59More inspiration on EVERYDAY EMOTION blog

Want to see your ad in Crumble Magazine? Email us at: crumblemagazine@gmail.com

CRUMBLE MAGAZINE | No 1 2011 | 61 | PHOTOGRAPHY BY SEBASTIAN KARWOWSKI

1. Farm Animal Hand Transfers, www.coxandcox.co.uk2. The Vilage sticker, www.ferm-living.com3. Organic goose, www.brookfarmgeneralstore.com4. Smal blue and red lamp, www.bodieandfou.com5. 123 poster trees by S. Isaksson, www.isak.co.uk6. Spotty Pencil Cup, www.coxandcox.co.uk7. Maypole Pony Hobby Horse, www.coxandcox.co.uk8. Mr Snake, www.ferm-living.com9. Puppy Dog Tote Bag, www.notonthehighstreet.com

kids stuff

s a su

My comfort food

with orange juice

Pancakes

72| CRUMBLE MAGAZINE | No 1 2011with cottage cheese

Cookies

doing it relaxes me

Apple pie

yummy withpancakessweet frittersor just straight from the jar ;)

apple pie’s

filling

yummy withpancakessweet frittersor just straight from the jar ;)

Carrot cakevegan

cacao, soup, confiture, pancakes?what is your comfort food?

Food soothing and cozy? Not to cater parties and guests but …just for me…just for you….Food, that covers and warms you up with its delicious flavors like a soft blanket on a cold and rainy day.That for the precious moment of every single bite takes you to a different place and brings all the good memories.

Emotion in food?Comfort food.

cacao, soup, confiture, pancakes?what is your comfort food?

Describe your comfort food.One of the best will be placed in the next issue!

The winner will have his /hers recipe printed in the next issue of Crumble Magazine, styled and shot by our team.

email us: crumblemagazine@gmail.com

WHOLEGRAIN APPLE PIE

Dough:150g wholemeal flour 75g cold butter, chopped1 egg yolk55g agava syroup, fructose (or brown sugar)1 tsp vanilla extract (optional)pinch of salt1 tsp clotted cream (optional)

Dough:Add butter to flour, mix. Next add egg yolk, agava or fructose or brown sugar and vanilla extract. Mix and add salt and possibly cream. Quickly knead dough, form a ball, put a plastic bag and cool in the refrigerator for about 30min.

Oven 170C

Put parchment paper in form. Refrigerated dough spend the form and broil for 15 minutes.

Filling:1kg russet apple5 tbs agava syroup or honey1,5-2 tsp cinnamon

Apples cut into small pieces.Add apples in hot pan and stir and simmer for 2-3 min. Then baste it a few tbs of boiling water, add agava (or honey) and cinnamon. Stir and simmer (heat gently) until apples will be tender and almost disintegrate.

Crust:55g wholemeal flour30g butter25g fructose (or brown sugar)2 tbs oatmeal

Mix the ingredients

On broil cake put apples. Sprinkle crust the top.

Oven 170C, bake 40-45min.

COOKIES WITH COTTAGE CHEESE

250g flour200g butter, melted250g cottage cheese (the type same for cheesecake)

Quickly knead dough, formed a ball. It will be sticky.

Roll the dough about 1/2 cm(remember - baking tin must be thin)

Oven 200C

Bake 20-25 min until golden brown

ORANGE PANCAKES

2 eggs150 g butter milk100 g flour1 flat tsp baking powder1 flat tsp caster sugarJuice squezzed from ½ orange

Beat egg whites.Add egg yolks and orange juice to buttermilk.Mix.Add baking powder to flour and combine it to buttermilk miksture.Next carefuly add beaten whites.

In a pan heat a little oil. Fry until golden brown on each side.Serve hot with favourite confiture.

COOKIES WITH COTTAGE CHEESE

250g flour200g butter, melted250g cottage cheese (the type same for cheesecake)

Quickly knead dough, formed a ball. It will be sticky.

Roll the dough about 1/2 cm(remember - baking tin must be thin)

Oven 200C

Bake 20-25 min until golden brown

ORANGE PANCAKES

2 eggs150 g butter milk100 g flour1 flat tsp baking powder1 flat tsp caster sugarJuice squezzed from ½ orange

Beat egg whites.Add egg yolks and orange juice to buttermilk.Mix.Add baking powder to flour and combine it to buttermilk miksture.Next carefuly add beaten whites.

In a pan heat a little oil. Fry until golden brown on each side.Serve hot with favourite confiture.

VEGAN CARROTS CAKE

2 cups of wholeweat flour1 cup of flaked almonds1/2 cup of brown sugar2 1/2 tbs cinnamon1/2 tsp ginger1 tsp baking powder1 tsp sodaMix ingredients.

In another bowl:1/2 cup of vegetable oil2 cups of grated carrots2 tbs agava syroup (or honey if you eat)0,5 cup of soya milkMix and combine togeher with flour mixture(dough must be quick enough - if not add more flour or soya milk)

oven 180Cabout 35-40 min (try - stick must be dry)

Recipes

MUST HAVE!

*This is a subjective selection, it is not a paid advertising.

1. Thrown Cultery Jar, www.remodelista.com2. Salt and pepper, www.shopterrain.com3. Vintage boxes, www.pedlars.co.uk4. Organic Lavender Flowers and Pink Himalayan Salt, www.shopterrain.com5. Coffee Maker, www.chemexcoffeemaker.com6. Brass tea strainer, www.shopterrain.com7. Letters, www.housedoctor.dk8. Lamp - jar pendant, www.shopterrain.com9. Ceramic Utensil Jar, www.shopterrain.com10. Matchstick bottle, shop.magpieandrye.com11. Modern mug, www.shopterrain.com12. Open bottle here, www.pedlars.co.uk

from my grandma’s garden

colorssmellsmemories

|photography by Justine Hapeta

Poppy-heads

Pomegranate

nuts, nuts, nuts... does it sounds like you? :-)

If you consider yourself as a „positive freak” crazy about photography, design, food and traveling? If you possess the inner urge to share your creativity and extraordinary points of view with broader audience? Why don’t you join the Crumble Team? Write us up about yourself! We would definitely like to meet you! Those of you, who we’ll find most interesting, will take part in creation of Crumble Magazine.

Don’t wait up! Hope to hear from you soon!

crumblemagazine@gmail.com

| Photography | Words by Sebastian Karwowski| Model: Farah Naz Feroz| Dress by Basia Malinowska

Oceanphoto session

| Photography | Words by Sebastian Karwowski| Model: Farah Naz Feroz| Dress by Basia Malinowska

„When I grow up, I want to live near the seaCrab claws and bottles of rumThat’s what I’ll have, staring at the seashellWaiting for it to embrace me”*

*from Fever Ray, When I Grow Up

„Water is my eyeFearless on my breathTeardrop on the fireOf a confessionMost faithful mirror

You’re stumbling a little”*

*from Massive Attack, Teardrop

„Love, love is a verbLove is a doing wordGentle impulsionShakes me, makes me lighterFearless on my breath

Teardrop on the fireFearless on my breath”*

*from Massive Attack, Teardrop

Design it!3.

1. Fire Kit, designed by 5.5, www.skitsch.it2. Fildefer Lounge Sky, designed by Alessandra Baldereschi, www.skitsch.it3. Koko Carpet, www.mohodesign.com4. Whale Tissue Holder, www.etsy.com/shop/gnomesweeeetgnome?ref=seller_info5. La Condesa Matches, muccadesign.com6. iPlate, toddborka.ultra-book.com7. Pop Quiz Clock, creoflick.net8. „Ludowiak” chair, www.refre.pl9. „Fotelino” armchair, www.refre.pl10. Stella Double Bed Duvet Cover, designed by Marcel Wanders, www.skitsch.it11. Hand-Painted Bike Bell, www.poketo.com

s is a

Good bread, butter, cheese (camembert, mozzarella or goat), fresh figs, orange mar-malade. Should try this!

Fig’s salad

Fresh spinach, cheese

(mozzarella or goat),

fresh figs chopped

and sauce (olive oli,

one tsp lemon juice,

one tsp honey - mixed).

D e l i c i o u s !

300 g bread flour 4 g (1 i 1/8 tsp) instant yeast5 g (1 tsp) sea salt200 ml warm water 110 g olive oil30 g za’atar

serve with homemade hummus -> recipe heregreen olivesolive oil with balsamic vinegar

mana’eesh

| PHOTOGRAPHY | STYLING BY JUSTINE HAPETA

1. Add yeast and salt to flour. Mix.2. Then add olive oil and water. Knead dough for about 7min (not longer). 3. Put the dough into oiled bowl, cover with foil and allow to grow overnight in the refrigerator.4. One hour before baking remove the dough from the refrigerator. Put it on a slightly floured pastry board. Divide it into 6 balls and roll them flat. 5. Sprinkle lightly with flour and cover with foil again. Wait an hour, until they double its size.6. Oven 200C7. Roll them again. Sprinkle with olive oil and za’atar.8. Bake about 7min until lightly brown.

Serve at a room temperature.

1. Add yeast and salt to flour. Mix.2. Then add olive oil and water. Knead dough for about 7min (not longer). 3. Put the dough into oiled bowl, cover with foil and allow to grow overnight in the refrigerator.4. One hour before baking remove the dough from the refrigerator. Put it on a slightly floured pastry board. Divide it into 6 balls and roll them flat. 5. Sprinkle lightly with flour and cover with foil again. Wait an hour, until they double its size.6. Oven 200C7. Roll them again. Sprinkle with olive oil and za’atar.8. Bake about 7min until lightly brown.

Serve at a room temperature.

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