01 / ON FIRE

apple / chokeberry / cranberry / pumpkin / kale / swede / pear / caraway / cumin /

rosemary / prune / nuts / brussels sprout / parsnip / carrot / parsley / potato /

.... and all others we know of.

SEASON MAGAZYN

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

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

© 2014 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 Małgorzata Kujda foto@seasonmagazyn.pl

RECIPES / FOODSTYLING / KITCHEN LEVEL EXPERT Mar Peisertkuchnia@seasonmagazyn.pl

ASSISTANT EDITOR / MARKETING Marta Klonowska-Prockówinfo@seasonmagazyn.pl

VIDEO - Jacek Chamotvideo@seasonmagazyn.pl

WWW / VIDEO - Kris Biszta

COOPERATION ILLUSTRATION - Tomek WagelRECIPES / PHOTO - Daria ZarównaRECIPES / PHOTO - Lila WesołowskaRECIPES / PHOTO - Weronika Burszta PROPS - Nihil Novi (www.facebook.com/NiNovi)PROPS - CONCEPTRELAX (www.http://conceptrelax.pl)FILMMAKING AND AT THE TABLE CHAPTER SUPPORT - Andrzej Kmita, Julia Zegan, Konrad Zegan TRANSLATION: Martyna Peisert, Iga Jurek-Klonowska (pages 4, 57)

EDITOR Studioo Małgorzata KujdaRodzinna St. 70/10, 57-300 KłodzkoNIP: 8831683359 / REGON: 021005225

SEASON MAGAZYNis created by:

MAŁGORZATA KUJDA

With the camera since primary school, ringleader of Season.

MAR PEISERT

Food stylist, author of recipes, comprehends Season’s kitchen.Author of the culinary blog Turned Green. (http://www.turnedgreen.blogspot.com)

MARTA KLONOWSKA--PROCKÓW

Responsible for the Nihil Novi section, boring paperwork and pulling the Season’s 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. (http://temwu.com/works.html)

DARIA ZARÓWNA

Our (wo)man in the Tricity. Her recipes are as bold, eclectic and tempting as her stylizations (http://dariaz.4ormat.com/). Manic enthusiast of antiques, during autumn invites For Bed.

LILA WESOŁOWSKA

Our (wo)man in the UK. Big fan of analogue photography, masterfully takes photos of life-style (http://wesolowska.co.uk). Intensively training vegan, during this Season she creates autumn takeaway compositions For the Way.

WERONIKA BURSZTA

Underage crew member of Sea--son, serving sweets in Under 18 section. author of the culinary blog (http://dream-about-muf-fins.blogspot.de) Organizes sweet caterings. If not for the school, she wouldn’t leave kitchen.

CONTENTS/ FOR THE WAY / Lila Wesołowska8_blackberry salad 11_sourdough wheat bread14_kale pesto and sun-dried tomatoes sandwich 19_roasted swede20_beetroot, apple and peach salad

/ FOR WORK /25_carrot and sunflower seeds pâté with cumin28_brussels sprouts and cranberry focaccia 31_butter and rosemary roasted apples32_quick chokeberry cumberland

/ FOR BED / Daria Zarówna38_oven-roasted root veggies and chili & rocket dip 41_savoury quince and rosemary jam44_blackberry chewy sandwiches with basil47_chokeberry chutney 50_ricotta kale salad with chili

/ AT A TABLE / CONCEPTRELAX52_CONCEPTRELAX 69_wheat and rye flatbreads 73_pumpkin & tomatoes stew with cumin75_ginger pumpkin jam80_caramelized caraway apples84_rosemary and pepper roasted duck

/ UNDER 18 / Weronika Burszta92_apple strudel with mascarpone and raisins 99_walnut oatmeal cookies100_cinnamon and cranberry ensaimadas103_honey crème brûlée with pistachios106_chokeberry parfait with caramel coated hazelnuts

/ OFF THE SPICE RACK / cumin_caraway115_quick caraway tincture 116_goose liver pâté with caraway butter119_easy maple and cumin ice cream

/ NIHIL NOVI /121_NIHIL NOVI

FOR THE WAY

SEASON MAGAZYN 7

FOR THE WAYrecipes, styling, photos:

Lila Wesołowska

FOR THE WAY

/ BLACKBERRY SALAD /

handful of spinach / handful of blackberries /

handful of grapes

Put all the ingredients into a jar. Drizzle with dressing made of olive oil,

lemon juice and maple syrup. Sprinkle melon seeds

or toasted sunflower seeds over the salad.

SEASON MAGAZYN 9

FOR THE WAY

SEASON MAGAZYN 11

/ SOURDOUGH WHEAT BREAD /

BASED ON JEFFREY HAMELMAN’S RECIPE

SOUR 200 g strong wheat flour / 120 g water / 2 tbsp and 1 tsp active sourdough starter

Stir all the ingredients in a bowl, cover

with cling film and leave at room temperature for 12 hours.

DOUGH prepared sour minus 2 tbsp and 1 tsp /

800 g strong wheat flour /540 g water / 20 g salt /1 1/2 tsp instant yeast

Combine all the ingredients in a bowl and knead by hands or mix with electric mixer.

Cover and let sit in a warm spot for an hour. Transfer the dough onto flour-dusted pastry board.

Shape into round loaf. Place into proofing basket, generously flour-dusted. Let rise for an hour. Place a cast iron pot in the oven

and preheat to 240°C. Remove the pot from the oven and drop in the dough. Cover with a lid

and return to oven for 15 minutes. Then reduce the temperature to 215°C and bake an additional 30-40 minutes.

Place bread on a cooling rack.

FOR THE WAY

SEASON MAGAZYN 13

FOR THE WAY

/ KALE PESTO AND SUN-DRIED TOMATOES SANDWICH /

pesto: 100 g kale / 50 g pine nuts /3 garlic cloves, peeled / 70 g olive oil /

salt / pepper / chili flakes /optional: 1 tbsp yeast flakes

sandwich: 2 slices of sourdough wheat bread (or any type of bread) /

a few sun-dried tomatoes in olive oil

Process all the pesto ingredients in a food processor until desired consistency. Spread the pesto onto bread and put some

sun-dried tomatoes in between.Take the sandwich for a picnic lunch.

SEASON MAGAZYN 15

FOR THE WAY

SEASON MAGAZYN 17

FOR THE WAY

SEASON MAGAZYN 19

/ ROASTED SWEDE /

1 large swede / oil / salt / a few garlic cloves /

2 sprigs of thyme /agave syrup

Peel the swede and cut into cubes or chips. Combine with the rest of the ingredients and arrange

on a roasting tin. Bake in the oven heated to 180°C for 30 minutes or more, until crisp and golden.

FOR THE WAY

/ BEETROOT, APPLE AND PEACH SALAD /

1 roasted beetroot / 1 apple /1 peach / olive oil /

balsamic vinegar / maple syrup / melon seeds / lamb’s lettuce

Put thinly sliced roasted beetroot, raw apple and raw peach into a jar in layers.Whisk together olive oil, balsamic vinegar,

maple syrup and pour over the salad.Decorate with melon seeds and lamb’s lettuce.

SEASON MAGAZYN 21

FOR WORK

FOR WORKrecipes, styling: Mar Peisert

photos: Małgorzata Kujda

SEASON MAGAZYN 23

FOR WORK

SEASON MAGAZYN 25

/ CARROT AND SUNFLOWER SEEDS PÂTÉ WITH CUMIN /

2 large carrots, washed and cut into chunks /1/2 cup sunflower seeds /

1 tsp ground cumin

Cook the carrot in salted water (or bake in the oven) until it’s soft. Toast the sunflower seeds in a dry skillet, watching not to burn them.

Process all the ingredients in a food processor until smooth. Use instead of butter on bread or as a dip for grissini or veggies cut into sticks.

FOR WORK

SEASON MAGAZYN 27

FOR WORK

/ BRUSSELS SPROUTS AND CRANBERRY FOCACCIA /

dough (Piotr Kucharski’s recipe):20 g fresh yeast / 500 ml water /

800 g strong wheat flour /3 tbsp olive oil / 1/2 tsp salt

topping:300 g brussels sprouts / 100 g cranberries, frosted for 24h /

1 tbsp honey / 1 tbsp balsamic vinegar /handful of chopped walnuts /

sea salt, pepper, to taste / olive oil

Grease large baking sheet with oil and set aside. Dissolve yeast in 100 ml water. Add 100 g flour, whisk and leave for 30-60 minutes.

Add remaining dough ingredients and mix well. Transfer onto flour-dusted work surface and knead for several minutes. Place the dough back in the bowl,

cover with cloth or film and leave for 2-3 hours. With greased hands, tip the dough out of the bowl and place on a baking sheet. Spread out

and push to the corners, then press dimples into the dough with your fingers.

Wash and dry the brussels sprouts, shred and mix with cranberries, walnuts, honey, vinegar and a splash of oil. Season with salt and pepper. Sprinkle over

the dough, cover and leave to rise for few moments. Preheat the oven to 200°C and bake focaccia for about 25 minutes or more if needed. Allow to cool and cut into squares. Pack for work lunch instead of regular sandwich

or serve with warming dishes (like soups or stews).

SEASON MAGAZYN 29

FOR WORK

SEASON MAGAZYN 31

/ BUTTER AND ROSEMARY ROASTED APPLES /

1 kg sweet apples /80 g butter / 2 sprigs rosemary /optional: a few tbsp cane sugar

Peel the apples and cut into cubes. Heat the butter in a large saucepan over low heat. Scoop all of appearing foam and simmer the butter until

you smell its nutty aroma. You can also buy butter allready clarified (ghee) and just heat it. Add the apples and cook, stirring every once in a while,

until softened. Add rosemary, and sugar if you want to. Roast awhile and transfer to a jar.

For work lunch: fill the halved ciabatta with sliced camembert or brie and add the apples before eating.

* Feel free to substitute apples with pears and vary with some chopped nuts or figs.

FOR WORK

/ QUICK CHOKEBERRY CUMBERLAND /

250-280 g chokeberry (aronia) jam or jelly /3 tbsp port wine / 2 tbsp orange juice /

1 tbsp orange zest / 1 tbsp fine mustard /1/2 tsp freshly grated ginger (or horseradish) /

salt, to taste /pink peppercorn, ground, to taste

Combine jam, wine and juice, season with remaining ingredients and transfer to 2 small jars. Keep in the fridge.

To prepare sandwiches: fry beef steak the way you prefer, allow to rest before cutting. Place thinly sliced steak

and fresh lamb’s lettuce between two slices of honey bread. Pack for lunch, separately sandwich and cumberland in a small jar.

SEASON MAGAZYN 33

FOR WORK

SEASON MAGAZYN 35

FOR BED

FOR BED

recipes, styling, photos: Daria Zarówna

SEASON MAGAZYN 37

FOR BED

/ OVEN-ROASTED ROOT VEGGIES AND CHILI & ROCKET DIP /

3-4 carrots / 3-4 parsnips /2 tbsp olive oil / sea salt /

black pepper /big pinch of fav herbs (thyme suggested)

Cut the veggies lengthwise in half, cover in marinade made of the rest of ingredients. Place the vegetables

on a large baking sheet and roast in oven, in 180°C for about half an hour.

Chili & rocket dip: 40 g rocket / juice squeezed from half of lime /1 small chili pepper / 1 tbsp sunflower seeds /

1 tbsp natural cream cheese /2 tbsp olive oil

Put all the ingredients in a food processor

and process until well combined and smooth. Serve roasted veggies with the dip chilled.

SEASON MAGAZYN 39

FOR BED

SEASON MAGAZYN 41

/ SAVOURY QUINCE AND ROSEMARY JAM /

5-6 quinces / fresh needles of 1 rosemary sprig /lime juice / 2 tbsp pine nuts, chopped /

3 tbsp agave syrup (or honey) / 2 tbsp whiskey

Slice peeled and pitted quinces. Cook them in a small amount of water until soften. Add syrup (honey) and whisky.

Turn off the heat. Combine the jam with chopped rosemary needles and pine nuts. Serve on toasts, drizzled with lime juice.

FOR BED

SEASON MAGAZYN 43

FOR BED

/ BLACKBERRY CHEWY SANDWICHES WITH BASIL /

1 demi-baguette / 1 mozzarella ball /handful of fresh blackberries /

10-15 basil leaves / olive oil /freshly ground peppercorn /

juice from half of lime

Gently mix blackberries with torn basil leaves. Smash with fork to make them slightly ooze the juice.

Drizzle with lime juice. Preheat the oven. Slice the baguette, not too thinly, drizzle with oil.

Tear mozzarella by your hands and place it on slices of baguette. Put 1 or 2 tablespoons of blackberries on top. Bake in the oven until

the cheese is melted. Sprinkle with ground peppercorn, drizzle with olive oil and serve immediately.

SEASON MAGAZYN 45

FOR BED

/ CHOKEBERRY CHUTNEY /

200 g chokeberries / 2 thyme sprigs /2 rosemary sprigs / ¼ cup brown sugar /

fresh ginger (2,5 cm long), grated /1 tbsp lime juice /

2 garlic cloves, crushed /2 tbsp red wine vinegar /

1 red onion, chopped /2 tbsp Bourbon

Place the chokeberries in a heavy-bottomed pot, cover with water, add sugar and bring to boil.

Smash with fork to make fruits ooze the juice. Add the remaining ingredients and cook over

low-heat until thicken, You can also add a tablespoon honey in the end.

Allow to cool a bit and serve with meat or with veggie fries.

SEASON MAGAZYN 47

FOR BED

SEASON MAGAZYN 49

FOR BED

/ RICOTTA KALE SALAD WITH CHILI /

600 g kale / 250 g ricotta cheese /3 garlic cloves, minced / sea salt, to taste /

juice from half of lime / half of chili pepper, finely chopped /

3 tbsp olive oil + 2 for serving

Trim the kale stems off and cut the leaves into thin strips. Blench for 3-4 minutes. Heat the oil in a pan,

add garlic and chili, cook awhile, add drained kale. Season with lime juice and sea salt. Crumble ricotta on top before serving and drizzle with oil. Serve as a separate dish

or as the flatbreads or naan topping.

SEASON MAGAZYN 51

AT A TABLE

SEASON MAGAZYN 53

AT A TABLE Conceptrelax

recipes, styling: Mar Peisert photos: Małgorzata Kujda

AT A TABLE

/ CONCEPTRELAX /

personalization / flexibility / short series of unique products / harmonic merging of objects, shapes and colors / effect:

arrangements in which the creative freedom dominates.

/Products made on the basis of own project came into existen-ce thanks to merging our by now copyright realizations and passion in wood, which appearance and nature was formed by time. Its natural color and structure shows our approach to the works involved, what results in short series of unique items of daily use./ Kasia Kmita and Piotr Vacher

AT A TABLE

SEASON MAGAZYN 57

AT A TABLE

SEASON MAGAZYN 59

AT A TABLE

SEASON MAGAZYN 61

AT A TABLE

KASIA

Conceptrelax

SEASON MAGAZYN 63

AT A TABLE

PIOTREK

Conceptrelax

SEASON MAGAZYN 65

AT A TABLE

SEASON MAGAZYN 67

AT A TABLE

SEASON MAGAZYN 69

/ WHEAT AND RYE FLATBREADS /

700 g strong wheat flour / 300 g whole rye flour /

2-3 tsp salt / water

Combine both wheat and rye flour in a large bowl or at a pastry board. Add salt and then gradually add water,

mixing with hand. Knead for a while, to bring it together, the daugh should be stiff and elastic. Cover with a cloth

and set aside. Divide, by tearing, into about 20 equal-sized pieces. Flatten the daugh pieces with your hands, you can also roll it

into thin rounds. Bake on very hot skillet or griddle, for about 2 minutes on each side, so you can see burnt marks on it and it’s puffed up. Serve warm, with sweet or savoury additions.

AT A TABLE

SEASON MAGAZYN 71

AT A TABLE

SEASON MAGAZYN 73

/ PUMPKIN & TOMATOES STEW WITH CUMIN /

500 g ground meat (optional) / 2 cans peeled tomatoes (800 g) /500 g pumpkin, peeled and cut into cubes /

2 tsp cumin seeds / 1 tsp ground sweet Hungarian paprika /1/2 tsp cayenne pepper / 1 tsp cane sugar or molasses /

few allspice berries / 1 bay leaf /salt, peeper and cinnamon, to season /

oil or clarified butter

Heat the oil in a large pot, add cumin, crushed in mortar. When it becomes fragrant, add bay leaf, allspice, paprika

and cayenne pepper. Stir and add the pumpkin and tomatoes. Sweeten with sugar and cover with a lid. Simmer until the pumpkin is tender, adding some water (if needed).

If you use meat, add it 15 minutes before end of cooking, by tearing small parts and dipping them completly in stew.

Season the stew with salt, pepper and cinnamon.

AT A TABLE

/ GINGER PUMPKIN JAM /

500 g peeled pumpkin /150 – 200 g cane sugar /

small piece of ginger

Chop the pumpkin into small cubes, put in a wide pot. Add a splash of water and cook until softened. Add freshly

grated ginger and sugar, continue cooking, stirring frequently, until the pumpkin is falling apart. Transfer to a jar and leave to cool.

Serve with flatbreads and the cottage cheese.

SEASON MAGAZYN 75

AT A TABLE

SEASON MAGAZYN 77

AT A TABLE

SEASON MAGAZYN 79

AT A TABLE

/ CARAMELIZED CARAWAY APPLES /

few apples / lemon juice /caraway seeds / cane sugar

Slice (1 cm) unpeeled and washed apples. Cut off the cores, if they bother you. Drizzle with lemon juice. Crush caraway seeds in a mortar and sprinkle profusely over fruits. Cook the apple slices on a dry skillet or steel plate, placed over fire. Sprinkle with cane sugar, turn and let the sugar caramelize and the apples soften. Remove from the pan with a flat spatula. Serve hot as a side with roasted duck or as... a dessert.

AT A TABLE

SEASON MAGAZYN 81

AT A TABLE

SEASON MAGAZYN 83

/ ROSEMARY AND PEPPER ROASTED DUCK /

2 duck breasts / few rosemary sprigs / 1 tsp peppercorn /sea salt / zest and juice from a half of lemon / 1 tsp oil

Cut the duck breasts lengthways into 2 cm strips, don’t take off the skin. Place in a bowl, combine with oil, lemon juice and zest, crushed peppercorns, salt and chopped rosmary. Leave for at least an hour. Grill for few minutes each side, starting with the skinned one. Let the meat rest for few minutes before cutting. Serve sliced, with caramelized cumin apples and roasted potatoes for sides.

AT A TABLE

SEASON MAGAZYN 85

AT A TABLE

KONRAD JULIA

SEASON MAGAZYN 87

AT A TABLE

SEASON MAGAZYN 89

UNDER 18

SEASON MAGAZYN 91

UNDER 18

recipes: Weronika Burszta styling: Weronika Burszta, Mar Peisert

photos: Weronika Burszta, Małgorzata Kujda

UNDER 18

/ APPLE STRUDEL WITH MASCARPONE AND RAISINS /

750 g antonowka apples / 150 g sugar /1 tsp ground cinnamon / 40 g raisins /

125 g mascarpone cheese / 1 puff pastry sheet / 1 egg /

icing sugar for dusting

Peel and core the apples, cut into cubes. Caramelize the sugar on a skillet, add apples and raisins

and simmer for 20 minutes. Add mascarpone cheese and cinnamon, simmer for a further 5 minutes. Preheat the oven to 180°C.

Incise the puff pastry as it is shown on step photos.Place chilled apples on pastry, fold, brush with lightly beaten egg.

Bake for 35 – 40 minutes. Cool before dusting with icing sugar.

SEASON MAGAZYN 93

UNDER 18

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UNDER 18

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UNDER 18

SEASON MAGAZYN 99

/ WALNUT OATMEAL COOKIES /

3 cups rolled oats / 1 cup wheat flour /100 g walnuts, chopped / 1 tsp baking soda /

pinch of salt / 1 cup cane sugar /200 g butter, room temperature /

1 egg

Line two baking sheets with the parchment paper. Preheat the oven to 180°C. Toast the walnuts on a dry skillet.

Mix dry ingredients. Cream the butter for 5 minutes until pale and fluffy, add in the egg. Combine wet and dry ingredients. Roll the dough into balls,

50 g each. Flatten with hand and place on the sheet, 4 cm spaced apart. Bake for 17 minutes. Transfer to a cooling rack to cool completely

as they become crispy.

UNDER 18

/ CINNAMON AND CRANBERRY ENSAIMADAS /

20 g fresh yeast (or 7 g instant yeast) / 150 ml warm milk / 375 g flour / 2 eggs / 100 g sugar / 150 g dried cranberries / zest from 1 orange / 1 tsp ground cinnamon / 100 g lard / icing sugar

Smash the yeast and a tablespoon of sugar to a paste. Combine with milk, next with a part of sifted flour.Gently knead the dough and leave to rise, covered with a cloth, for 1,5 hour. Pour boiling water over cranberries and set aside. Beat up the eggs, add in the remaining sugar and sifted flour. Combine the doughs, knead well for 8 minutes or until elastic. Leave for an hour. Roll with a rolling pin to a rectangle, 4 mm thick. Whisk melted lard with cinnamon and orange juice. Brush on whole surface of the dough. Sprinkle the drained cranberries over the dough. Gently roll whole the dough sheet, starting with the shortest edge and cut into equal pieces. Roll each piece into a long roller and then into a coil, folding the end underneath. Place the coils on baking sheet lined with parchment paper, 5 cm spaced apart. Cover and let rise for 12 hours. Bake for 15-20 minutes in 180°C. Dust with icing sugar generously.

SEASON MAGAZYN 101

UNDER 18

SEASON MAGAZYN 103

/ HONEY CRÈME BRÛLÉE WITH PISTACHIOS /

20 g pistachios, chopped / 40 g sugar / 200 ml heavy cream / 2 egg yolks /

2 tbsp honey

Caramelise the sugar in a pan, add in the pistachios, mix and tranfer to ramekins. Heat the heavy cream and honey

in a saucepan, be careful not to boil it. Beat egg yolks for 2 minutes or until fluffy. Pour hot cream

in a thin stream into yolks, beating constantly. Fill the ramekins with mixture. Bake in the oven preheated to 140°C for an hour.

Cool and chill in the fridge for at least 3 hours. Clean the surface with paper towel and sprinkle with sugar. Brown the sugar with spoon

or a blow torch.

UNDER 18

SEASON MAGAZYN 105

HOW TO CARAMELISE SUGAR WITH A SPOON

Heat a spoon over fire for a few minutes. Pat the sugar on crème brûlée with the bottom of heated spoon.

Hold for 5 seconds until sugar is burnt. Repeat through the whole surface. Set aside for a minute before eating.

DO LAT 18

/ CHOKEBERRY PARFAIT WITH CARAMEL COATED

HAZELNUTS /

200 g chokeberries / 200 g sugar + 3 tbsp for caramel /40 ml water + 1 tsp for caramel / 4 egg yolks /

2 egg whites / 250 ml cold heavy cream /handful hazelnuts

Caramelise 50 g sugar in a pan over medium heat. Add chokeberries and cook over low heat, stirring frequently, for an hour. Mix most

of fruits with a blender. Make syrup of 50 g of sugar and 15 ml of water. Beat the egg yolks until fluffy, slowly pour in the hot syrup. Set aside.

Make another syrup of 100 g of sugar and 25 ml of water. Beat egg whites well until thicken and add the syrup the same way you did with yolks. Whip the cream, add both yolks and whites masses and chokeberries.

Gently combine with the use of spatula.

Wrap the outside of the ramekins with the wax paper, creating a 3-4 cm collar and secure by using of the tape. Fill ramekins with mixture, smooth the surface

and freeze for at least 3 hours.

Toast the hazelnuts on a dry skillet, remove. Add 3 tbs of sugar and 1 tsp of water to a pan and heat until caramelized. Add in the hazelnuts, stir to cover them with caramel and transfer to a piece of wax paper. Allow

to cool completely. Top on parfaits before serving.

SEASON MAGAZYN 107

UNDER 18

SEASON MAGAZYN 109

SEASON MAGAZYN 111

OFF THE SPICE RACK

cumin_caraway

recipes, styling: Mar Peisert photos: Małgorzata Kujda

CUMIN

Cuminum cyminumcummin

zeera

OFF THE SPICE RACK

CARAWAY

Carum carvimeridian fennel Persian cumin

SEASON MAGAZYN 113

OFF THE SPICE RACK

SEASON MAGAZYN 115

/ QUICK CARAWAY TINCTURE /

1/2 cup (we use 250 ml cup) caraway seeds /1/2 cup sugar / 1 cup water /

3 cups vodka

Put the caraway and water in a pot, cover with a lid and boil for 15 minutes or more. Strain through a fine sieve and add some

more boiled water to get 250 ml of liquid. Dissolve sugar in a pan over medium-heat and turn to a dip caramel, carefuly pour caraway infused

water over the caramel and stir until dissolve. Cool completely and combine with vodka. Transfer tincture into a bottle and leave for at least a week.

OFF THE SPICE RACK

/ GOOSE LIVER PÂTÉ WITH CARAWAY BUTTER /

1/2 kg goose livers / a handful of fresh prunes /2-3 shallots / 200 g butter + 1 tsp for frying /

1-2 tsp buckwheat honey /1 tsp caraway seeds

Trim off any veins or fat in livers, rinse and dry them with the paper towel. Heat the pan, grease with half tsp of butter, add finely chopped shallots

and cook until softened. Remove from pan, heat the pan again with another half tsp of butter and add the livers. Fry for a while,

not too long – livers should be lightly pink inside. Remove from pan and put pitted prunes on the pan. Cook for few minutes until prunes ooze the juice,

add the honey and continue to cook until fruits are soft and tender. Transfer contents of pan to food processor, add shallots and livers.

Process until very smooth. Place the paste in ramekins or small jars.

Clean and dry the pan, heat over low heat and bring 200 g butter to simmer. Scoop all of appearing foam with a spoon. Add the caraway seeds and cook slowly for a while, being careful not to burn the butter.

Let it cool slightly and pour gently over the pâtés. Chill in a fridge, until butter is thick. Serve with fresh bread and chopped parsley.

SEASON MAGAZYN 117

OFF THE SPICE RACK

SEASON MAGAZYN 119

/ EASY MAPLE AND CUMIN ICE CREAM /

500 ml whipping cream /100 ml unsweetened condensed milk /

150 ml maple syrup /2 heaping tsp freshly ground cumin /

optional: a few tbsp ground nuts

Whip the cream and keep in a fridge until just before using. Whisk cold milk, maple syrup and cumin in a bowl or mixer.

If you use nuts, whisk them in now. Gently combine the mixture with chilled whipped cream. Carefuly tranfer to a plastic container,

cover with the cling film and put into freezer for several hours, preferably over night.

NIHIL NOVINIHIL NOVI

SEASON MAGAZYN 121

NIHIL NOVI styling: Marta Klonowska-Procków

photos: Małgorzata Kujda

NIHIL NOVI

Second-hand / retro-design

which you can buy on: www.facebook.com/NiNovi

MARTA

Nihil Novi

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NIHIL NOVI

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NIHIL NOVI

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NIHIL NOVI

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NIHIL NOVI

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NIHIL NOVI

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RECIPE INDEX

A apple strudel with mascarpone and raisins_92

Bbeetroot, apple and peach salad_20 blackberry chewy sandwiches with basil_44 blackberry salad_8 brussels sprouts and cranberry focaccia_28 butter and rosemary roasted apples_31

C caramelized caraway apples_80 carrot and sunflower seeds pâté with cumin_25 chokeberry chutney_47 chokeberry parfait with caramel coated hazelnuts_106 cinnamon and cranberry ensaimadas_100 CONCEPTRELAX_52

E easy maple and cumin ice cream_119

G ginger pumpkin jam_75 goose liver pâté with caraway butter_116

H honey crème brûlée with pistachios_103

Kkale pesto and sun-dried tomatoes sandwich _14

N NIHIL NOVI_121

O oven-roasted root veggies and chili & rocket dip_38

Ppumpkin & tomatoes stew with cumin_73

Q quick caraway tincture_115 quick chokeberry cumberland_32 Rricotta kale salad with chili_50 roasted swede_19 rosemary and pepper roasted duck_84

Ssavoury quince and rosemary jam_41 sourdough wheat bread_11

Wwalnut oatmeal cookies_99 wheat and rye flatbreads_69

#01/2014www.seasonmagazyn.pl