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easter special
sist e rMAG
EASTER
SPECIAL
d e a r s i s t e r m ag r eaders, So far this year everything has been going differently and also Easter will have another flavour compared to normal years. Nothing works as usual in the sisterMAG editorial team isolated for several weeks in our home offices, we try to make the best of the situation and produce a new issue. Before this launches, however, we would like to present you our compact sisterMAG Easter Special 2020, which hopefully will help you to make a nice Easter at home.
recipes« by Carole Poirot that will grace your Easter table: Calzone, rhubarb turnovers and German ravioli are just waiting to be tried out by you. We also curated past sisterMAG features from our archive that thematically fit the Easter topic. We hope you like them. Despite the troublesome circumstances, we wish you »Happy Easter«! Try to use the time to switch off for a moment and get together (virtually) with your loved ones. We do that as well!
You’ll find DIY ideas inspired by spring and Easter – some from the past years, others newly developed and produced in home office – and delicious »pocket
And look forward to #sisterMAG57 for an exciting new issue – it won’t take long!
m Tea G A M er st si Your
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SISTERMAG EASTER | 04 / 2020
A T
H O M E
DIY
S T A Y I N G
SPRING DIYS
DIYS
r i b d r e h t LE a
Spring is just around the corner. So it's time to bring some spring feelings home with you. You can design your own decorative elements in just a few simple steps. Find here some ideas and inspirations for you. SISTER-MAG.COM
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EASTER
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P O TAT
T RIN O P
D
IY
SpringD I Y S Production & Photos: M A R I E DA R M E
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1.
2.
L E AT HE R BI RD
DIY
Instructions
Materials » L eather » S ci ssors » si sterMAG te m p la te » Cord » Wh i te pe nci l » Wooden b a lls » Rotati ng ho le p unch
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1 . Print sisterMAG TEMPLATE and cut it out. Draw the outline with a white pencil on the leather and cut it out with a pair of scissors. 2 . Take a punch plier and punch a hole where the marking is. 3 . Cut 15 cm of cord, fold in the middle and tie a knot. 4 . Pull the knot through the hole and turn the leather piece like a knot (best watch the video DIY to understand how it's done!) 5 . Thread a wooden ball on the cord and tie a knot at the end so that the ball is not lost - done!
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4.
WATC H TH E V I DEO H E R E
3.
Yo u c a n a l s o d o t h is D I Y w it h p a p e r in s t e a d o f le a t h e r !
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DIY
WATCH T H E V I DEO H E R E
P OTATO PR I NT
EASTER
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1.
3. 2.
Materials
Instructions
» Fabri c
1 . Print sisterMAG TEMPLATE and cut potato in the middle.
» Fabri c pai nt to us e fo r pota to print i ng
2 . Cut out a rectangle on the potato half.
» Po ta to
3 . Using the linoleum cutter cut the pattern into the potato rectangle.
» Kni fe » Sma ll kni fe / li no le um cutter set
4 . When the pattern is finished,
» si sterMAG te m p la te
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SISTERMAG EASTER | 04 / 2020
5.
Instructions stamp the potato on a piece of paper so that the moisture of the potato comes out. Then do a test run with the paint colour on paper. 5 . Lay the fabric flat and start stamping! Best orientate yourself on an edge so that the pattern always stays straight. 6 . Once that is done, iron the fabric briefly with so that the paint is fixed on the fabric. 7 . You can use this fabric for towels, napkins or zerowaste packaging!
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Yo u c a n a l s o s t a mp t h is D I Y o n p a p e r a n d c re a t e b e a u t if u l p a c k a g in g p a p e r f r o m it !
EASTER
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DIY
P OTATO PRINT SISTER-MAG.COM
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EASTER
Spring SPECIAL
1. 2. 3.
Materials » Paper » si sterMAG te m p la te » Fa bri c pai nt to us e fo r potato pri nt i ng » Po ta to » Kn i fe » S mall kni fe / li no le um cu tter set » Cord
Instructions 1 . Print TEMPLATE of the eggs and cut them out. The same steps as for the previous DIY follow. 2 . Transfer the egg template on the pattern and cut it out. 3 . Make a small hole and pull a piece of cord through, then knot - done! :)
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Spring &Easter more DIY ideas for
» Pape r flowe rs
» Eg g colo uri ng
» Mo s a i c p la te wi t h e ggs he lls SISTER-MAG.COM
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» O r i g am i
» N e st m ade o f t w i g s
EASTER
SPECIAL
F o r m o r e D I Y id eas, check out our a ccounts:
» E mbroi der na pk i ns
egg c ups
» Flowe r m o b i le ca s e
» E g g colouri n g
» E g g co lo u r i n g
» Flowe r keyr i n g
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D E L I C I O U S ! T A S T E S F I L L I N G T H E P A C K A G E D ,
Text : M I C H A E L N E U B A U E R
W E L L
»pocket recipes«
RE CIPE IDE A S
Nicht ganz unerwartet, waren die Germanen in Mitteleuropa die ersten, die Hosen trugen. Gegen Kälte, unwegsames Gelände, gefährliche Tiere oder beim Reiten war der Schutz einer der wichtigsten Körperregionen durch ein Feigenblatt oder einen Lendenschurz einfach zu wenig.
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Food photographer and stylist Carole Poirot has come up with something very special for our new issue with the main theme »The Trousers«: »Pocket Recipes« with delicious fillings. Calzone, rhubarb turnovers and »Maultaschen« (German ravioli) are waiting for you. Enjoy the meal!
Pocke t Recipes
Recipes and Photos: CAROLE POIROT 17
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Cal zo ne SERVES
PREP TIME
BACKING TIME
1 hour
20 minutes
2 hungry people or 4 if served as a small pizza
INGREDIENTS FOR THE D OUGH
FOR THE FILLING
300 g
flour
8 tbsp (around 200ml) passata
5 g
dry (instant) yeast
100 g spicy pepperoni
4 g
salt
150 g grated mozzarella
200 ml
warm water
2
8 ml
olive oil
Around 12 fresh basil leaves, torn into pieces
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garlic cloves, minced
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DOWNLOAD
HOW IT’S DONE 1.
Starting with the dough, put the dry ingredients into a bowl and mix.
2.
Now add the water and olive oil and combine to a dough.
3.
Tip the dough onto a floured worksurface and knead it for 10 minutes.
4.
The dough should become smooth and stretchy.
5.
Form the dough into a ball and cover with a little olive oil.
6.
Put it into a bowl, cover with a tea towel and leave to rise for at least 1 hour.
7.
Once the dough has risen, divide it into two pieces.
8.
Put it onto a well-floured worksurface and press it into a circle.
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9.
Turn the dough around and keep pressing it.
1 0 . Alternatively,
you can also use a rolling pin.
1 1 . Press/roll
until you have a circle of around 30cm diameter.
1 2 . Preheat your oven to 220°C. 1 3 . Mix passata and minced garlic.
1 4 . Put half of the passata onto
each dough circle, leaving a rim as wide as your finger.
1 5 . Top
ONE HALF OF THE CIRCLE with the basil leaves, peperoni slices and grated mozzarella.
1 6 . Now
fold the “empty” half over all the ingredients.
1 7 . Pinch the edges together and fold them over to seal.
1 8 . Put the calzones in the oven
and bake for around 15 minutes until they’re puffed up and golden.
1 9 . Serve with a salad and a glass of wine.
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Ma u ltasch e n (German ravioli in chicken broth)
SERVES
PREP TIME
4
1 hour
COOKING TIME 30 minutes
INGREDIENTS FOR THE PASTA D OUGH FOR THE FILLING 260 g flour
200 g
minced beef
3
100 g
fresh spinach
eggs plus 1
1 tbsp olive oil 1 tsp salt
1 medium onion, finely diced 1 small bunch of fresh parsley
TO SERVE
1 large egg + 1 egg (whisked) for brushing
800-1000 ml chicken broth
2 tbsp
breadcrumbs
Parsley leaves to garnish
¼ tsp
ground nutmeg
Salt and pepper to taste
1 tbsp
olive oil
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EASTER
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DOWNLOAD
HOW IT’S DONE 1.
Start with the dough by putting the flour and salt onto your work surface.
2.
Make a well in the middle and add the eggs and olive oil. Using a fork, start stirring the eggs and slowly adding the flour into the middle.
3.
Once all the flour is mixed with the eggs and oil, knead the dough until smooth and then into a ball.
4.
Wrap the ball in clingfilm and put it in the fridge for half an hour.
5.
Cook the spinach in boiling water for three minutes, then drain and leave to cool.
6.
Gently fry the diced onion in the olive oil. Once translucent, add the beef and stir.
7.
Fry until cooked through, but not heavily browned.
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8.
Once done, take the pan off the heat.
9.
Tip the meat into a large bowl.
1 0 . Chop the spinach and most
of the parsley (leaving some to go into the broth), then add to the bowl.
1 1 . Add
the breadcrumbs and
egg.
1 2 . Now mix all the ingredients
together until well combined.
1 3 . Add the nutmeg and salt and pepper to taste.
1 4 . Take
the dough out of the fridge and divide it into four pieces.
1 5 . Bring a large pot of water to a rolling boil.
1 6 . On a floured surface, roll each piece out as thin as possible (about 1mm). Alternatively, use a pasta machine.
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1 7 . Once rolled out, cut the dough 2 3 . Carefully
lift the filled »pocket« off the worksurface and add it to the boiling water.
into around 13 x 8cm pieces.
1 8 . You should get 16 pieces. 1 9 . Put a heaped tablespoon of 2 4 . Cook
for 10 minutes – depending on the size of your pot, you can add several at a time. Just be careful that they don’t stick together.
the minced meat mix into the middle of half the dough pieces.
2 0 . Brush
the edges with the whisked egg.
2 1 . Place
the second piece of dough on top and gently smooth the edges down from the centre outwards to avoid any airpockets.
2 5 . Repeat done.
2 6 . Serve
2 2 . Now use a fork to crimp the edges.
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until all pieces are
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in hot chicken broth garnished with parsley.
EASTER
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Rhubar b & Ginger Turnovers
SERVES
PREP TIME
4
1,5 hours
BACKING TIME 20 minutes
INGREDIENTS FOR THE FILLING
FOR THE D OUGH
250g rhubarb, cut into 5 cm chunks
140g plain flour
1 large piece of fresh ginger, around 3cm long, grated
1tbsp caster sugar
80g caster sugar
A pinch of salt
1
egg, whisked
100g cold butter, cubed
3-4tbsp ice cold water
Around 2tbsp demerara sugar
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DOWNLOAD
HOW IT’S DONE 1.
To make the dough, combined the flour, sugar and salt in a large bowl.
2.
Add the cubed butter to the flour mix and cut the butter with a knife into the flour until you have a rough dough.
3.
Add the water spoon by spoon and gently bring the dough together.
4.
For the dough into a ball, cover in cling film and put it into the fridge for an hour.
5. 6.
Preheat your oven to 200C.
7.
Grate the ginger and add to the rhubarb.
8.
Add sprinkle the sugar on top. Cover the tray with foil and bake for 15 minutes.
9.
After 15 minutes, remove the
Cut the rhubarb into roughly 5cm pieces and lay them onto a baking tray.
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foil and bake for another 15 minutes.
1 0 . Once
done, remove the rhubarb from the oven and leave to cool.
1 1 . Remove the dough from the fridge.
1 2 . On a floured surface, roll the dough out to a thickness of around 2mm.
1 3 . Cut 8 circles of around 12cm
diameter from the dough. Place 4 circles onto a baking tray.
1 4 . Now place Âź of the rhubarb
into the middle of 4 the circles.
1 5 . Brush the edges of the dough with the whisked egg.
1 6 . Place
the second circle on top and press down.
1 7 . You
can either crimp the edges with your fingers or a fork.
1 8 . Brush the top of the pastry
with some egg and sprinkle with sugar.
1 9 . Put the tray in the oven and bake for around 20 minutes until golden.
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Fe si atu st er re M fro AG m 47
EASTER
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easter from all angles For sisterMAG 47, we explore Easter from all angles. That is why we asked friends, contributors and readers how they celebrate and whether there are certain traditions that they still cherish. On the following pages, we are therefore excited to offer you lots of easter inspiration and customs from all around the world!
Olga Chuykova
BOTANICAL ILLUSTRATOR LIVING IN BERLIN
When I was a kid, my mom would buy hips of eggs for me to paint on. I loved that and always was so proud when my mom shared those pretty eggs with friends or put them in the middle of the dining table. Today I don't really do it, maybe sometimes just for fun like this one ;)
Alice Williamson ILLUSTRATOR & FORMER BALLERINA FROM GREAT BRITAIN
Always a slightly hap-hazard chocolate easter egg hunt and run around the garden, every one is involved .... no rules ... just collect as many eggs as you can find; sharing of eggs upon collation optional! ;)
Ashley Ludäscher
FREELANCE PHOTOGRAPHER FROM CALIFORNIA
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Growing up we would go to an Easter Egg hunt, where we would search for plastic eggs filled with candy :) Now we usually make a big brunch with family 34 and friends.
EASTER
t o r i o P e Carol RA-
TO G O H P D R AN B LO G G E RIS, A P M O P H E R F R R E AT B R I TA I N NG LIVING I
al c o l “ a t no y l l a e r al I t ’s n o s r e p y m t u b ” n o i t t tradi e g o t S Y A LW A s i n o i t i r trad e t s a E s ’ er h t o m d n a r t my g a h t n a h t r e h t O . t u o e plat ry e v e s n u B oss r C t o H s i it y r e v – t s a f ak e r b r o f r e t Eas British!
SPECIAL
Loris Rizzo
FREELANCE PHOTOGRAPHER FROM SICILY LIVING IN BERLIN
In my life there are two main traditions for Easter: The first is a modern one: in all of Italy, the tradition is to give, mostly to children, big chocolate eggs with the surprise inside. It is a kind of Kinder Überraschung but much bigger. They are of different brands and sizes and surprises. The second one is a traditional Sicilian Easter thing: it belongs more to my parents generation, but, thanks to my grandmother and now my aunt, I kept receiving something called "cuddura ccu l'ova" or "aceddu ccu l’ova", as long as a I was living in Sicily. Cuddura = donut, ccu l'ova = with the eggs, aceddu = bird. It looks like a bread or a donut or a homemade dough in bird shape. It is made of a harder sweet bread, a kind of biscuit and has one or two or more whole eggs (with the shells) in or better on it. It can be decorated with small sugar sprinkles. And of course, for very religious people, like my mother, the holy mass is an obligation.
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r e k c ü R a n i t s i r Ch
G E R IN , A N A M T C E J O S E N IO R P R IN B E R L IN
@midnightcouture via Ins ta gr am
ster a E r o f k l a w / e k i h We always do a t s u m y l i m a f e h t and ever yone of oem p s ' e h t e o G m o r f s recite five line . « g n a g r e i z a p s r e t s »O
BLO GGE R LIV ING IN BER LIN
Firs t thin g to eat in the mo rnin g on Eas ter Sun day : an app le!
Matt Danko
CREATIVE MONSTER FROM CANADA LIVING IN BERLIN
My family’s Easter tradition is to go for an afternoon hike through the forest on Good Friday with everyone. We bring marshmallows, graham crackers and chocolate to make s’mores, and roast sausages over a campfire.
Beth Walrond ILLUSTRATOR LIVING IN BERLIN
Sadly I can’t show a picture, but my dad used to make us an Easter egg hunt, and all of the clues would rhyme. So we would wake up really excited, find notes on our bedroom door and then follow the clues around the house. We were always so distracted by the great clues that we never noticed all the eggs were hidden in super obvious places, like the bath under a blanket *haha*. I used to think my dad was such a genius and a pretty great poet. SISTER-MAG.COM
LEBT
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Cristopher Santos
PHOTOGRAPHER FROM CANADA LIVING IN BERLIN
With some of these plastic eggs hidden around the house and outside with more candy and chocolate inside:
Also some Cadbury mini eggs:
Alex Kords
Then eating only half a bite of this because it's too sweet for me but everyone else seems to love them:
AUTHOR & PROOFREADER LIVING IN HUNGARY
In Hungary, it is customary for the men/boys to come home to the women/girls on Easter Monday and spray them with perfume. The boys recite a poem, at the end of which they'll ask whether they are allowed to "water" the girl (» Szabad-e locsolni«). Then each of the guys gets a coloured egg.
Then eating this exact white chocolate easter bunny which was my favourite, but it was so big as a child I would eat it for like a month:
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a b l A ’ l l a D a t r e b Ro I TA LY N I R E H AP
OTO G H P D O O F
R
a e v a h y l l a u s u e pl o A e p . y a y d l n a o t I M In ter s a E n o o « t a t p i a r n t g a y p a d m » a »sca s i y l l a r e lit « nic a c t i a p n a g a e p b m y a l l a u »sc t c a n a c t ti t. u n b a w « y u r t o y n u r o e ev r e the c h w . . . s l l i h , y l s i n i m a a t f n d u n o a ds n e i r in the m f h t i w ite n u e r o t s i The idea . r e h t e g o t and eat
Simone Hawlisch
PHOTOGRAPHER FROM HANNOVER LIVING IN BERLIN
Jenni Fuchs
BLOGGER ORIGINALLY FROM GERMANY, LIVING IN EDINBURGH
I spent part of my childhood growing up in Scotland, and I remember egg rolling being popular. We would go to the local park and have a race rolling hard boiled eggs down a hill! We are now raising our two boys in Scotland and I look for ward to introducing them to egg rolling.
As children we blew out eggs, which means putting two holes in either end and blowing out the Olimpia Davies egg yolk and egg white. FOOD PHOTOGRAPHER FROM POLAND LIVING IN ENGLAND That was always such a feat of strength as I My polish tradition is that we have a competition remember it. Afterwards called »who wake up first, stays dry« :-). The we either coloured person who wakes up first on a Easter Monday them or painted them runs to the bathroom to fill up a cup with cold with little pictures. water and wakes up the rest of the family by And of course we used splashing on them the water from the cup. to search for Easter While doing this is also saying »Smiguseggs as children – our dyngus«, this person stays dry for the rest parents would hide of the day but usually gets wet anyway. them in the garden. Your English tradition is that on Easter Sunday we have egg hunt in our garden. The night before I hid chocolate eggs in deferent places in the garden, the next day our daughter is hunting it, when she finds all of the eggs she receives a Easter present, and this is usual some small38 toy. SISTER-MAG.COM
EASTER
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Emily Westbrooks BLOGGER & AUTHOR FROM AMERICA LIVING IN DUBLIN
Regina G. My mom always made a wonderful braided Easter „Hefezopf“ (Yeast Bread) :D and colored eggs were put in the middle. I always liked the process of dyeing eggs, especially the ones with onion peel bound in a piece of tights with a leaf tucked in between and after wards rubbed with a piece of bacon to make them shine.
We like to get cascarones and let the kids crack them! Our oldest, Maya, who's 3, is of Mexican heritage, so we love the Mexican/border town tradition. They're just dyed, hollowed eggs filled with confetti and make a giant mess, but they're great fun with small children! Luckily, I'm going back to Houston for a week before Easter because I'm not sure I could get them here! In southern Texas you can get them from little stands by the side of the road in the lead up to Easter.
Saskia / Oh Hedwig
PHOTOGRAPHER, LIVING IN BERLIN
In our house we painted eggs and coloured them. One day before Easter Sunday there is a big Easter Fire.
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Marie Darme Theresa Baier
D E C O R AT I O N PHOTOS
THE TEAM & FRIENDS
When the first trees and flowers bloom and the days are getting longer, spring and Easter cannot be far away. Easter can be the perfect opportunity for a cozy celebration with friends and family – that's exactly what we thought! Thus we spontaneously organised a small Easter party. On a beautiful spring Sunday morning, we met in our studio for coffee, cake and fresh fruit and exchanged our personal Easter experiences. Of course we also included classic Easter traditions such as egg colouring and painting. On the next pages you'll find a lot of inspiration for Easter DIYs and party ideas to become creative yourself. We look for ward to seeing all your ideas using the hashtag #sisterMAGEasterParty SISTER-MAG.COM
Cristopher Santos & HĂźrriyet Bulan
ILLUSTRATIONS
F OR S I ST E R M AG 4 7
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&
Viktorija Semjonova
You can look forward to: Recipes for a delicious Easter cake, exclusive printables for menu cards and invitations, backdrop ideas and of course a lot of Easter inspiration!
EASTER
SPECIAL
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BRUNCH WITH FRIENDS sisterMAG founder Toni baked a cake for our cozy gettogether and we invited sisterMAG girls and their friends
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ENVELOPES in Light
Pink from brief-huellen.de
PL ACE CARDS with the
Subscribe to our r e t t e l s w e n and download for free
rabbit – Download for our newsletter subscribers
A successful party starts with the invitation. Together with illustrator Viktorija from @andsmilestudio we developed some beautiful templates for you. You can easily download these as a newsletter subscriber of sisterMAG. The package includes various invitation designs (both for Easter but also as a general invitation card for your birthday or drinks with friends) and other illustrations and files for printing at home. Table cards with our cute little rabbit as well as an Easter egg menu card which you can fill yourself with your delicious Easter menu. 45
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THE FIRST STEP
Easter is the perfect opportunity to dress the table in bright and friendly colours. We use our rustic wooden table, where the team usually eats lunch, and decide against a tablecloth. We decide that the plates and bowls from »ah Keramikstudio« look even more beautiful! For our table decoration it is really important to use different heights throughout the elements. That way our guests are not hidden behind huge flower arrangements, but we also create height with a three-tier server at the end of the table. We found our marble server at the store "BUTLER'S", but you can buy these in almost every interior shop and in many online shops as well. A real investment piece as it can be redesigned again and again.
MARBLE THREE-TIER SERVER Our model comes with heavy (!) marble plates and a golden frame from BUTLERS, 99€
OUTFIT FOR EASTER Thea and Toni wear the striped dresses from our sisterMAG 47 fashion collection (see pages 212)
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Ƿ Embroidery thread in Green and Apricot (flower colours) Ƿ small embroidery hoop Ƿ napkins (best cotton or very tightly woven linen) Ƿ Scissors & embroidery needle 1. Place the embroidery pattern under the fabric and draw
on the fabric with a thin pencil. If you have a textile marker at home, you can also reverse the pattern and iron it on the fabric. 2. Using a small embroidery hoop, put the fabric inside
and secure. 3. Divide embroidery yarn to three threads, thread a
needle and make a knot at the end of the yarn. 4. Embroider stalk with the stem stitch. 5. Embroider the two leaves with the Fishbone Stitch,
starting at the widest part of the leaf and working towards the tip. 6. For the petals change the thread colour and embroider
the petals with a French knot stitch on the marked points. 7. Remove embroidery hoop and voila – the embroidered
napkin is ready! Embroider the desired motif on two opposite ends of the napkin.
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This cake was adapted from Yotam Ottolenghi’s Pistachio Rose Semolina Cake
INGREDIENTS FOR THE CAKE
1. Preheat oven to 180C.
Ƿ 70g unsalted room temperature butter, cubed, plus more for greasing pan
2. Grease bottom and sides of a 9-inch
Ƿ 1/2 teaspoon ground cardamom Ƿ 250 g shelled unsalted pistachios Ƿ 120 g spelt flour Ƿ 110 g semolina Ƿ 5 g baking powder Ƿ 1 pinch himalayan salt Ƿ 340 g granulated sugar Ƿ 4 large eggs lightly beaten Ƿ 1 tsp lemon zest Ƿ 1 tbsp lemon juice Ƿ 1/2 tsp vanilla extract FOR THE GL AZE
Ƿ 120 g powdered sugar Ƿ 2 tbsp lemon juice Ƿ pinch of cardamom
springform pan/or round cake pan with butter. Line bottom and sides with parchment paper. Set aside.
3. Place 120 g pistachios and ground cardamom
in a high-speed blender/food processor and pulse until finely ground. Transfer to a large mixing bowl. Add ground spelt flour, semolina, baking powder and salt. Mix together and set aside.
4. Using an electric mixer, thoroughly cream
butter and sugar until fluffy, in another bowl. Slowly add eggs 1 at a time and continue to mix until smooth and fully incorporated.
5. Using a spatula, fold the dry ingredients into
the butter mixture, being careful not to over mix. Fold in lemon zest, lemon juice and vanilla extract. Scrape batter into greased pan and level with spatula.
6. Bake for 55 to 60 minutes, or until a wooden
skewer inserted into centre of cake comes out clean but oily. Let rest for 10 minutes before removing from pan.
7. Drizzle cake thickly with glaze to achieve a
white top. Chop remaining pistachios and sprinkle all over cake along with dried cherries or cranberries
8. FOR THE GLAZE add the lemon juice and
cardamom to the powdered sugar and mix well.
9. Drizzle thickly on cake when cooled.
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In the second part of our Easter party all participants are welcomed to become active. We decorate eggs with Sorbian wax patterns (see next page for instructions) or paint them with little designs. We have put together inspirations and ideas on this Pinterest-Board . Your imagination has no limit when it comes to this – whether it is abstract patterns or a rose design as we found in an old magazine from 1984.
PINSPIRATION EASTER EGGS
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One of the most famous Sorbian Easter traditions is the decorating of eggs with different patterns and ornaments of beeswax. The sisterMAG-Team gave it a go and is now ready to lead you through a step-by-step DIY of decorating your own Easter egg at home.
1. Clean off the pink code
on your eggs using kitchen paper towels and a vinegar solution.
YOU ’ L L N E E D Ƿ Colourful beeswaxs Ƿ A glass filled with sand Ƿ Old spoons Ƿ Tealights Ƿ Thick rubber bands Ƿ Round rubber seals Ƿ Pencil Ƿ Feathers of geese or pigeons
2. Carefully drill a hole into
Ƿ Needles with small and big heads
the top of your egg. 3. Use an empty syringe
or a small pump to extract the egg white and yolk from the shell without breaking it. Once it’s empty, put the egg back in its carton so it can drip off and dry. TIP: Don’t push too much air into the egg at once or it will break. SISTER-MAG.COM
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4. Use a thin pencil to draw
5. Bend an old spoon to 90
your pattern on the egg. You can find inspirations HERE. Use different lines like circles, half-circles or straight lines. Thick rubber bands and rubber seals from a bottle can be used as guides. (e.g. patterns by jajo.de)
degrees and push the handle into a glass of old sand. Place your tealight underneath the spoon and melt a small piece of coloured beeswax in it. Use one spoon per colour.
6. When the wax has melted,
use a test-egg to get started. Shapes have to be done quickly because the wax dries fast. If your feather is still sticking to the egg, the wax is too cold. Now you can make patterns of circles, triangles and parallelograms using the cut-up feathers and needle heads.
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1. Feathers of geese and
pigeons work best.
2. Remove all feathers on
the right and left side despite the ones right at the top.
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3. Then cut the top into the
desired size of a triangle or parallelogram.
4. Dip the tip into liquid
wax and then re-cut it more precisely to get a straight edge.
5. Or just buy ready-made
feathers and pens needles HERE.
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EASTER RECIPES – SISTERMAG NO.47
For the upcoming Easter, there should be no lack of inspiration in the April issue! Food stylist Olimpia Davies has conjured three delicious recipes with eggs up on the table which you can recreate in just a few easy steps for your own festive Easter table.
es p i c e R
Photos & Recipes Olimpia Davies @OLIMPIA_DAVI ES
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ed ll i v e D
eggs
INGREDIENTS 6 L A R G E E G G S , HARD BOILED AND PEELED 2 T B S P M AY O N N A I S E 1 T B S P G R E E K Y O G U R T
STEP 1
1 T S P D I J O N M U S TA R D ¼ T S P S W E E T PA P R I K A S A LT A N D P E P P E R , T O TA S T E
Slice eggs in half lengthwise. Remove yolks and place those in a mixing bowl, add mayonnaise, yogurt, mustard, paprika.
STEP 2
F O R D E C O R AT I O N R A D I S H T H Y M E
Use a blender to mix until smooth. Fill each egg white half with equal amounts of yolk mixture.
STEP 3 Garnish each egg with a radish and spring of thyme. Refrigerate covered until ready to serve.
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o d a c o v A Baked eggs in
STEP 1
Preheat the oven to 180 C .
INGREDIENTS
2 AV O C A D O S , H A LV E D A N D STO N E D
STEP 2
Lightly oil a baking sheet.
STEP 3
4 F R E E R A N G E E G G S S E A S A LT A N D F R E S H LY G R O U N D B L A C K P E P P E R , TO TA S T E
Using a spoon, scoop out two tablespoons of avocado flesh, or more as needed, creating a small well in the centre of each avocado.
1 T B S P C H O P P E D FRESH CHIVES
STEP 4 Gently crack 1 egg and slide it into the well, keeping the yolk intact.
STEP 5 Repeat with remaining eggs. Season with salt and pepper.
STEP 6 Place into the oven and bake until the egg whites have set but the yolks are still runny, about 20 minutes. Sprinkle with chives, serve immediately.
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i in l B
w i t h q ua i l eggs and smoked salmon
STEP 1 INGREDIENTS 2 E G G S
In a bowl whisk the eggs until frothy.
STEP 2
5 0 G B U C K W H E AT F L O U R 1 2 5 G P L A I N F L O U R 2 T S P B A K I N G P O W D E R 7 5 G G R E E K Y O G H U R T
Stir in the flour, baking powder, yoghurt and milk. Beat well to make a smooth batter.
STEP 3
2 5 0 M L W H O L E M I L K P I N C H O F S E A S A LT S P R AY O I L F O R F R Y I N G
FO R TH E TO P P I N G G R E E K Y O G H U R T
Spray frying pan with an oil and heat until the pan is hot. Pour teaspoons of batter into the pan and cook over medium heat. When bubbles appear on the surface of the blini and the base is golden turn the blini over and cook the other side.
STEP 4
Q U A I L E G G S S M O K E D S A L M O N D I L L S I C H U A N P E P P E R
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Transfer cooked blini to a cooling rack. Repeat with the remaining batter. Serve blinis topped each one with 1 tsp of yoghurt, ½ of quail egg, salmon and dill, season with Sichuan pepper.
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Fe si atu st er re M fro AG m 29 Text & Recipes: Christina Rücker Photos: Theresa Neubauer
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N CAN O T T DY O C
We want candy! •
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FAV O U R
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Biscuit i n s
• Colour
f u
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Ingredients
• PINK
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Fru
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•
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S P
When coming up with the plan for developing cotton candy recipes, it was immediately clear to us that one thing was essential: We need a cotton candy machine! The setup was fairly easy, however, you’ll need a few test rounds to get the swing of it. Alternatively, you can always use ready-made cotton candy. Do splurge in the sweets and candy aisle, though! If the cashier doesn’t think you’re hosting a kid’s birthday party, it’s not enough!
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Cotton Candy Fizz
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FOR ADULTS ONLY
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Fetch your favourite CrĂŠmant, Prosecco, or Champagne (all brut), a nice glass and a small ball of cotton candy (1/2 the size of your palm). Put the ball into your glass and pour over the cold fizz. Cin Cin! SISTERMAG EASTER | 04 / 2020
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FOR COFFEE LOVERS
Those tired of Caramel lattes will love this one. Get a glass or mug, (aprox.) 150ml of hot milk, a double shot of Espresso and a cotton candy ball the size of your palm. Hang it across your glass and pour over the fresh espresso. Use as much as you can handle!
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Goodness Sweet
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Fairy
S'Mores
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FOR COOKIE MONSTERS
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For our fancy version, lay out butter biscuits on a tray and put the marshmallows on top. Grill at 200° for 6-8mins. When soft and lightbrown, retrieve from the oven, add small balls of cotton candy and put a second biscuit on top. Dip in sprinkles for the glow.
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FOR EVERYONE SISTER-MAG.COM
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A success at every (kids') party: Design your own cotton candy! Get ice cream cones or easily make some from paper. Fill the cone with cotton candy balls the size of the cone opening. Garnish the sugar out of it and it’s time to party!
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CLASSIC
Cotton Candy
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Bon a
pp
é
! it t
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Moths Inspired by sisterMAG's insects theme, illustrator and creator Alice Williamson (@designedbyalice) sat down and created beautiful moths out of fabrics, wire and twine. Moths are more than clothes-eating insects: They are butterflies and are in their own way fluffy beautiful. On the following pages Alice shows you how to recreate the delicate creatures with your own designs out of leftover fabrics.
CREATION Alice Williamson PHOTOS Ashley Ludäscher
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Tutorial
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WHAT YOU NEED
# hand dyed silks # wadding # net for the wings # wire & wool to cover the wire
1 Cut out wings and draw on fabric with a permanent marker. It’s also possible to add pops of colour as embellishments at this stage. See another picture here
2 Hand or machine embroider textiles together, creating a quilted effect.
3 Make
a cone shape by sewing the two sides of a triangle together and stuff to form the body of the moth. Another picture here
4 Thick wire is needed for the insects limbs. It must be shaped into the eyes and legs, and can then either be bound in wool or painted black.
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1 A
thinner wire is needed for the antenna and wing embellishments.
2 Sew
wire embellishments to moth body, adding optional ›furry details‚!
3 Attach the wings by sewing them to the cone-shaped body and also attach a wire hook to hang / fly it from.
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SHARE Click on the symbols below to share this project on Twitter or Facebook
If you make one of Alice's moths, please share a picture of it with us (@sister_mag) and Alice (@designedbyalice) with the hashtag #ÂsisterMAG18! We will retweet or repost!
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The many patterns in #sisterMAG18 all have one thing in common: they will perfectly prepare your for the most capricious spring weather, safely guiding you from cold, rainy storms to warm, sunny days. For the shoot featuring these special clothes, we needed a special model: the beautiful Natalia (whose instagram @milia_ink we have been admiring for a long time) as well as a special location: the Biosphäre Potsdam where (most of) the sisterMAG-Team enjoyed a shooting day at 28°C .
PHOTOS: Cristopher Santos
CLOTHING & STYLING: Evi Neubauer
MAKEUP & HAIR: Patricia Heck
MODEL: Natalia (@milia_ink)
PRODUCTION: Sandra Rothfeld 87
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DOWNLOAD
10°C DOWNLOAD
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Polo Neck Jumper: Uniqlo Gloves: Roeckl Shoes: Clarks Flared Velvet Apricot Trousers: Pattern sM18-1 Double Breasted Light Blue Wool Jacket: Pattern sM18-2
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Jumper: Vintage Spotted Shoes: Paco Mena Wollen Tank Top: Pattern sM18-3 Narrow Light Green Trousers: Pattern sM18-4
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Red Heels: Zign Top With Ruffles And Pockets: Pattern sM18-5 Narrow Trousers: Pattern sM18-4
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Wedged Heel: Marco Tozzi Straight Houndstooth Pattern Skirt: Pattern sM18-1 Ruffled Blouse: Pattern sM18-5
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DOWNLOAD SKIRT SISTER-MAG.COM
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Platform Sandals: Paloma Barcelรณ Brown Military Blouse: Pattern sM18-7 Brown Balloon Skirt: Pattern sM18-8
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DOWNLOAD
White Heels: KIOMI Embroidered Dress: Pattern sM18-9
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We are looking forward to our next sisterMAG issue! We would like to stay in contact on Social Media or keep you updated with our Newsletter!