Season Magazyn - 04 / delivery

04 / DELI VERY

sage / honey / schanterelles / oyster mushroom / zucchini / plum / tomato /

cauliflower / blackberries / raspberries / pepper / cheese / yeast / flour / beer

.... and all others we know of.

SEASON MAGAZYN

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

e-mail: [email protected] www.seasonmagazyn.pl

© 2015 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 [email protected]

RECIPES / FOODSTYLING / KITCHEN LEVEL EXPERTMar [email protected]

ASSISTANT EDITOR / MARKETINGMarta Klonowska-Prockó[email protected] VIDEO - Jacek [email protected]

WWW / VIDEO - Kris Biszta COOPERATION ILLUSTRATION - Tomek Wagel, Agnieszka DąbrowskaRECIPES / PHOTO - Lila Wesołowska RECIPES / PHOTO - Anna Iwaniuk RECIPES - Michał Lepich

EDITORStudioo Małgorzata Kujdaul. Rodzinna 70/10, 57-300 KłodzkoNIP: 8831683359 / REGON: 021005225

SEASON MAGAZYNEDITORIAL OFFICE:

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.

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, tho-ugh 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.

ANNA IWANIUK Female Chaos. Has years of experience in graphic design and photography, sometimes paints, often shoots with a slingshot and cooks.

LILA WESOŁOWSKA Our (wo)man in the UK. Big fan of analogue photography, masterfully takes photos of lifestyle. Intensively training vegan.

MICHAŁ LEPICH

Strongly addicted to the baking. If they had paid for the hours he spent staring in the oven, he would be millionaire.

AGNIESZKA DĄBROWSKA A.K.A. DEMBUS. Studying graphic, loves different forms of art, music, film and work with body and mind. Zen practitioner.

COOPERATION:

CONTENTS/ FOR BODY / Lila Wesołowska9_acne and oily skin sage tonic12_refreshing bath for body or feet

/ FOR WORK / Michał Lepich17_sourdough pizza with grilled peppers and honey-chilli dressing23_sourdough pizza with cantarelle mushrooms, carmelised onion and sage 30_focaccia with potatoes, sage and rosemary34_pizza with courgette42_focaccia with plums, ricotta and honey

/ AT A TABLE / Miód od Turka46_Miód od Turka

/ DELICATESSEN / 88_blackberry vinegar 91_raspberry and cardamom infused honey92_walnut and honey mustard95_honey mayonaisse with nutmeg96_chanterelles terrine with thyme and buckwheat honey 99_rabbit pate with saffron jelly101_Heymann Palace

/ FOR THE WAY / 104_pickling brine 104_curry zucchini pickles 109_chicken wraps111_honey & coriander pepper111_oyster mushroom wraps114_cauliflower with tomatoes and shallots114_fries wraps

/ X RATING / Anna Iwaniuk121_hella sour 122_hella bitter129_a man’s world130_coffee break

/ OFF THE SPICE RACK / sage / Lila Wesołowska140_sage focaccia144_oven roasted potatoes with sage 149_sweet potato and sage risotto

/ NIHIL NOVI /150_scary very

FOR BODY

FOR BODY

recipes, styling, photos: Lila Wesołowska

FOR BODY

SEASON MAGAZYN 9

/ ACNE AND OILY SKIN SAGE TONIC /

20 sage leaves / 100 ml boiling water /

100 ml apple cider vinegar

Place sage leaves in a jar, pour in boiling water, cover and set aside for an hour. Remove the leaves,

add vinegar and screw the lid off the jar. Store in the fridge for few weeks.

FOR BODY

SEASON MAGAZYN 11

FOR BODY

/ REFRESHING BATH FOR BODY OR FEET /

Easy antibacterial bath that helps to reduce sweating. Brew 20 sage leaves for about 15 minutes. Then strain and pour into water in a tub.

SEASON MAGAZYN 13

FOR WORK

DO PRACY

recipes, preparing: Michał Lepich styling, photos: Season Magazyn

FOR WORK

SEASON MAGAZYN 17

/ SOURDOUGH PIZZA WITH GRILLED PEPPERS

AND HONEY-CHILLI DRESSING /

280 g plain flour / 170 g water / 25 active sourdough starter / 6 g salt /

5 g olive oil

Mix all the ingredients, knead by hand or using a mixer for few minutes. Leave to rest at room tempreature for 3h. Divide the dough in 2 pcs

and refrigerate for 16-24h (up to 48h). Take the dough out from the fridge and leave to rest (15-20 min). Heat the oven to max temperature.

Spread the dough by hand or roll out to get a flat round shape using cornmeal or flour to avoid sticking to your hands or work surface.

FOR WORK

Toppings: 3 peppers (green, yellow, red) / 1 onion sliced / 4 tbsp olive oil, salt /few basil leaves / clove of garlic /

200 g tomato sauce (or good quality canned tomatoes, crushed and salted to taste) / mozzarella /40 g of blue cheese (e.g. Lazur) /

40 g parmesan / 3 tbsp honey / half tsp chilli flakes

Place the peppers in hot oven for 20 min or grill over a gas ring until the skins are burned. Scrape the skins, spoon out the seeds

and cut into thin stripes. Place in a bowl together with sliced onion, garlic, basil and salt. Chill for miminum 1h (can be made earlier in advance).

Spread the tomato sauce over your pizzas, drizzle with olive oil, add shredded mozzarella, blue cheese and pepper stripes with onion. Bake for 4-5 min with baking stone placed on top shelf of your oven

(grill function on). After ready sprinkle with parmesan and honey-chilli dressing (heat the honey and chilli flakes until combined and liquid).

SEASON MAGAZYN 19

FOR WORK

SEASON MAGAZYN 21

FOR WORK

SEASON MAGAZYN 23

/ SOURDOUGH PIZZA WITH CANTARELLE MUSHROOMS, CARMELISED ONION AND SAGE /

280 g plain flour / 170 g water / 25 active sourdough starter /6 g salt /5 g olive oil

Mix all the ingredients, knead by hand or using a mixer for few minutes. Leave to rest at room tempreature for 3h. Divide the dough in 2 pcs

and refrigerate for 16-24h (up to 48h). Take the dough out from the fridge and leave to rest (15-20 min). Heat the oven to max temperature.

Spread the dough by hand or roll out to get a flat round shape using cornmeal or flour to avoid sticking to your hands or work surface.