The Spoon | Volume 3
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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 WE’RE 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, DON’T 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 WE’RE 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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壹
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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
亚洲笔记
Cook with Asian notes
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”ANYTHING THAT WALKS, SWIMS, CRAWLS, OR FLIES”ANYTHING THAT WALKS, SWIMS, CRAWLS, OR FLIES”ANYTHING 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
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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volume 3
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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IT’S 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.
VOLUME 3
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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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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