SPOONby the kitchen finesse

Do you want to know what summer means tome? Sweet and thick air, humming birds andbees, blooming flowers, juicy fruits, laughter withfriends, beach, sand, late night cocktails, icecream, the sea, travel, roast meat, sweet corn, thesweet smell of strawberries, and many manymore. When I was a kid, I was desperatelywaiting for this season to finally arrive.

Summer simply meant the freedom and lots ofrhubarb pies at my grandmother. And still, al-though I have learned to appreciate all seasons,the hot, sticky summer will always have a specialplace in my heart. But the question is, what doessummer mean to you?

With this magazine, I am going to show you thiswonderful season through my eyes and taste,guide you through a culinary summer and I amhoping at the end it will also become a little bit ofyours. Just lay back, grab your spoon and enjoy.

Vera

Hello my dear Reader,

Veronika Studer

Aniko Nyul

www.thekitchenfinesse.com

P www.veronikastuder.com

info@veronikastuder.com

Bed&Breakfast

Lets go fishin’

Melt away

Sweet sweet summer

Eat green or just eat in the green

Next issue

Contents

“Tell me what you eat,and I will tell you what you are.”

Anthelme Brillat-Savarin

BED

Breakfast supposed to bethe most important meal ofthe day. Treat yourself oryour loved ones with tastymorning menus this sum-mer. The best if you eatthem directly in bed.

Omelet with chanterelle mushroom

Chestnut flour pancake

9

4 eggs50 ml milk4 Tbsp ButterSaltPepper200g chanterelle mushroomThyme

Clean the mushrooms and sauté on 2 Tbsp butter.Add thyme and let it cook for a few minutes. Crackthe eggs into a glass mixing bowl and beat them untilthey turn a pale yellow color. Add the milk to the eggsand season to taste with salt and whisk them about 5minutes.Melt about 2 Tbsp butter in a heavy-bottomednonstick sauté pan and pour in the eggs, but do notstir. Let the eggs cook for up to a minute or until thebottom starts to set.When one side is ready, gently flip the egg pancakeover, using your spatula to ease it over if necessary.Cook for another few seconds, or until there is nouncooked egg left. Spoon the mushrooms across thecenter of the egg.With your spatula, lift one edge of the egg and fold itacross and over, so that the edges line up. Cook foranother minute or so, and serve it hot.

100g chestnut flour (gluten free)1 egg1 Tbsp sugar20g butter200ml milk½ tsp baking powder½ tsp vanilla extract

250g mascarpone4 Tbsp yogurt1 tsp lemon zest3 Tbsp sugar

Combine chestnut flour, sugar and baking powder.Add melted butter and whisked egg the flour mixture,than pour in milk and combine. Heat 1 Tbsp butter innon tick pan (9”) and spoon in about half of the batter.Bake both sides for few minutes or unitl crepe is ready.For the filling whisk together mascarpone, yogurt,lemon zest and sugar. Spoon the filling in the center ofthe crepe and fold into half. Serve with caster sugarand fresh fruits.

90g flourHalf a tsp ground cinnamonHalf a tsp ground nutmeg100g coconut sugar (or cane sugar)2 eggs1 egg yolk½ tsp baking powder

10

Preheat oven to 200C. Whisk eggs and sugarin an electric mixer on high speed until triplein volume, about 5 min. Sift flour and spicesand add baking powder. Add flour mixture toeggs and continue beating. Pour the meltedbutter to the cream and beat for another 2minutes. Spoon the batter into moulds oflightly greased madeleine tray, filling each by

Nutmeg cinnamon madeleines

Lets go fishin’

Wether baked, cooked,steamed, served with rice

or noodle, is alwaysa good choice. And youdo not need to spend

your holidays necessarilyat the sea to be able to

enjoy seafood.

Spaghetti with ocean trout , cream cheese and dill

15

Shrimp with lime chili oil

Red snapper with chili mango chutney

400g spaghetti250g ocean trout filet100g ream cheese200ml heavy cream1 tsp lemon zest1 Tbsp fresh dill1 Tbsp butterLemon wedge for serving

Cook the spaghetti to al dente.Heat up butter, in a nonstick pan. Cut the fish filetinto cubes and add them to the butter. Bake thefish for a few minutes then pour over heavy creamand cream cheese. When the cream cheese melt-ed, stir in lemon zest, season to taste and stir infresh dill. Add spaghetti and serve it hot with alemon wedge.

ShrimpsChili (according to taste)2 lime100ml olive oil

Grill the shrimps until they turn red. Heat up theolive oil, add chili and set aside. Let it cool com-pletely then stir in the juice of the lime. Serve it withgrilled shrimps.

1 whole red snapper1 mango2 Tbsp soy sauce2 Tbsp cane sugar1 Tbsp oyster sauceChili according to taste

Heat up the oven to 180C and bake the fishthrough in about 20 minutes.Cut the mango into small cubes and set aside. Heatup the oyster sauce and soy sauce. Add cane sugarand chili and let it cook for a few minutes. Stir inmango and let it cool.Serve with the ready baked fish.

17

There is no without

ice cream. The refreshment isguaranteed, and only the ice

cream will melt away.

Strawberry-tomato ice pops

Sour cherry ice cream

20

Mango sorbet

Milk coffee granita

23

200g strawberry150g sweet tomato100ml water75g sugar

Heat up the water with the sugar and lime juice.Let it boil for 5 minutes. Cool completely, thenadd liquid to the strawberry and tomato. Processin a food processor, until puréed then freeze inicepops moulds.

6 egg yolk400ml heavy cream150g sour cherry150 sugar (or according to taste)

Whisk egg yolks with milk and sugar in a saucepan. Cook over medium heat, stirring continu-ously, until cream thickens. Process sour cherryin a food processor and stir it to the cream.Freeze in an ice-cream machine. Freeze untilrequired.

2 ripe mango1 lime150g sugar250ml water

Heat up the water with the sugar and lime juice.Let it boil for 5 minutes. Cool completely, thenadd liquid to the mango. Process in a food pro-cessor, until puréed then freeze in an ice-creammachine. Freeze until required.

500ml freshly brewed coffee100ml milkSugar (according to taste)

Stir coffee, sugar and milk together. Pour mixtureinto shallow metal or glass pan. Freeze about 30minutes, or until ice crystals begin to form at theedges. Gently stir the crystals back into the liquid,not breaking them up entirely. Continue to stirand break up clumps of crystals every half-houror so. When the entire mixture has the texture ofsoft crushed ice, it is ready.

Celebrate summer withsweet strawberry, pop-ping red cherries and

juicy peach. The best iswhen you serve them

with lovely .

recommendationOur

Strawberry-ginger preserve

27

100g semolina220g flour100g butter160g sugar3 eggs1 tsp baking powder200ml crème fraicheLemon zest

250g mascarpone100g crème fraiche1 vanilla3 Tbsp sugar

Preheat oven to 160°C fan-forced. Grease a deep, 24cmround springform cake pan. Line base and side withbaking paper.

Using an electric mixer, beat butter, lemon rind andsugar on high speed until pale and creamy. Add eggs,one at a time, beating between each addition. Stir insemolina, flour and creme fraiche.

Spread mixture into prepared pan. Bake for 45 to 50minutes or until a skewer inserted into the centre comesout clean.

Pour about 100ml strawberry syrup over the cake. Letit stand for a few minutes then turn out on to a plate.For the frosting, combine mascarpone, crème fraiche,sugar and vanilla seeds and spoon over the cake, top itwith strawberry preserve.

1kg strawberry100g fresh ginger500ml water250g sugar

Wash and half strawberries and slice up ginger.Heat up the water and add sugar. Stir until sugardissolves. Let it boil for 5 minutes, then addginger and strawberries. Cover the pan and cookfor a 2 minutes. Fill the cleaned jars with thestrawberries and syrup. Cover the jars with thicktowels and place them in a box. Let it slowly coolfor a few days like this, so it will keep longer.

28

Cupcake with Kirsh -mascarpone frosting

60g flour1 tsp baking powder140g pitted date1½ Tbsp unsweetened cocoa1 large egg4 Tbsp coconut sugar (or cane sugar)100ml milk

350g mascarpone15cl Kirsh (cherry liquor)60g butter4 Tbsp sugar

Preheat oven to 180°C. Line 6 cupcake molds.Using a food processor mince date. Mix flour andbaking powder. Using an electric mixer, beat butter andsugar on high speed until pale and creamy. Add eggs,minced date and milk. Fold in flour mixture and spoonthe batter into the cupcake papers. Bake for 15 minutesand let it cool in the mold.

For the frosting, combine mascarpone, softened butter,Kirsh and sugar. Pipe the cream on the top of themuffins, serve with fresh cherry.

4 egg whites200g caster sugar1 tsp white wine vinegar1 tsp cornstarch

4 egg yolks500ml heavy cream2 tsp cornstarch40g butter4 Tbsp sugar1 tsp vanilla extract

Cut 2-3 peaches into wedges and soak them in rumovernight.

For vanilla cream combine egg yolks, cornstarch, vanillaextract and heavy cream in a sauce pan. Continuouslystirring heat up the mixture over medium heat. Contin-ue until cream thickens. Stir in butter and sugar. Setaside to cool completely.Preheat oven to 120°C fan-forced. Line a baking sheetwith baking paper.

Whisk the egg whites with electric beaters until they justform stiff and shiny peaks. Gradually add the sugar acouple of tablespoons at a time and whisk really wellbetween each addition. When all of the sugar is used upcontinue whisking for 3-4 minutes or until the meringueis stiff and glossy and stands up in peaks, then whisk inthe cornflour and vinegar. Spoon the mixture onto thebaking parchment and use a palette knife to make tworounds. Put it in the oven, turn the temperature downand bake for 40 minutes. Turn the oven off and leavethe meringue inside until completely cold. Serve withvanilla cream and peach.

30

Pavlova with vanilla cream and rum peach

Eat GREEN or just eat in the GREEN

This summer is all aboutGREEN, whether you like to pic-nic, or eat at home, for sureyou will find some recipes

here that will satisfy your taste.

Veal fennel, tomato dumplings

4 eggs100ml heavy cream200g feat cheese2 tsp fresh oregano3 Tbsp flourTomatopepper

Preheat oven to 180°C fan-forced. Grease an about200x200mm pan. Combine eggs, heavy cream, fetacheese, oregano and pepper and using an electricmixer beat until cheese falls into small balls.

Fold in flour and pour the batter into the pan.Decorate with cherry tomatoes. Bake for 20 minutesor until eggs starts to brown.

500g minced veal1 tsp fennel seeds1 onion2 garlicSaltPepper800g canned tomatoOlive oil

Using a food processor cut onion, garlic and fennelseeds. Add spices to the minced veal, season to taste andcombine. For small dumplings (about the size of a golfball). Heat up 2 Tbsp olive oil and the canned tomato,and place in dumplings. Cover the pan and on mediumheat let it cook for 40 minutes.

Serve with fresh baguette, salad, pecorino romano andolives.

35

36

Frittata cake with feta cheese and tomato

“You can plan a pretty picnic but youcan’t predict the weather.”

Unknown

39

Peas with lemon and parmesan

Green bean pickle with poached quail eggs

40

Zucchini tart

42

2 cloves garlic2 tsp chili flakes1 tsp black peppercorn1 tsp yellow mustard seed1 bay leaf3 tarragon sprigs

1l water500ml white wine vinegar400g green beans

Bring the vinegar and water to boil. Divide the spicesinto jars, and tightly pack the green beans in the jars.Pour the hot liquid over the green beans and seal thejars.

Place the jars into boiling water and let it boil for fewminutes. Take them out, cover with thick towels andlet it cool for a few days in the thick wrapping.

Serve with fresh bread and poached eggs.

2 zucchini1 egg100ml heavy cream1 minced garlic100g grated cheddarSaltPepper250g fresh puff pastry

Preheat oven to 180°C fan-forcedCut zucchini into very thin slices. Combine egg withheavy cream, minced garlic, cheese, salt and pepper.Roll out pastry to few mm thick and fold up edgesand sides. Pour the egg mixture on the pastry, line upthe zucchini slices and bake for 20 minutes.

300g peasZest of a lemon3 Tbsp grated parmesan50g butter

Heat up butter in a skillet and saute the peas. Servewith freshly grated parmesan and lemon zest.

“When baking, follow directions.When cooking, go by your own taste.”

Laiko Bahrs

From the Fal l issue

- Sweet potato

- P IE of al l kind

- Hal loween

- Hearty soups

- Autumn tabletop

Next issue wil l be available

in mid September