sisterMAG Issue XMAS 2013 by sisterMAG

Editorial from Toni & Thea

Behind The Scenes: Cover

Contributor Index

Index of all projects

BUSINESS PERFORMER 92

Business Card Holder

TABLE OF C

SPORTY

HOUSEHOLD MANAGER 68

Candy Cane Cake

Yoga Mat Bag

Patchwork Cover for an Ironing Board

Gift Certificate Bali

Gym Sack

Tree Cake

Digital Heartfelt Gloves

Christmassy Apple Chips

iPhone Case

Passport Holder

Magnetic Tote Bag

Gift Certificate San Francisco

Starred Christmas Dinner

102 Hippo Book Ends

Knitted Coat Hangers

104 Chocolate Bark

88 Apron

Cake

64 Jogging

Bottoms

106 Handmade Tea

FOODIE 148 Gift Certificate

London 152

Simple Recipes by Giulia Doyle

168

Cinnamon Hearts

170 The sisterMAG

Cake Workshop

CONTENTS

sisterMAG drives Ford â&#x20AC;&#x201C; The big tour through Saxony

197

Imprint

198/I

Tutorials

ONLINE FRIEND 110 112 114 116

Folder Labels for Download

DAPPER

INTELLECTUAL

120 Pearl Bracelet

136

Ex Libris Plate

122 Stole

138

Typography Cake

Illustrated Menu Card to print

124 Diamond Cake

140 Monogram Cookies

Playlist from the Heart

126

142 Pajamas made out of

128 Corsage

Digital Cookbooks with Caramelized

Glitter Socks

vintage linen fabric

130 Pullover with a

144 Embroidered pocket

bow 132

Fur Clutch

ILLUSTRATIONS:

Emma Block

square

Alex & Toni

Thea & Toni with Mom Evi 1993

DEAR READERS,

Country road in Saxony

– or our Ford Fiesta tour across Saxony and the 1000+ photos, videos and audio files Thea and photographer Cris brought back home. But our biggest thanks goes to the bloggers and friends all over the world, who have shared their DIY projects with us. For it is thanks to them we are able to present you this tongue-in-cheek take on a traditional seasonal gift guide. There are seven different sections – all beautifully illustrated by British artist Emma Block – full of recipes and projects on which to flex your arts and crafts muscles.

It might be the perfect time of the year to take it slow, sit back and relax, but at sisterMAG we’ve done the exact opposite and a mere 2 ½ weeks after issue N°10 we’re proud to launch our special Christmas edition. We couldn’t have done it without our contributors and the entire sisterMAG team chipping in: Be it our cover shoot with professional ice skater Jeanette from Sweden at the ice rink in Freiberg which opened its doors especially for us one day before their official season started – many thanks for this to Mr. When we were little, we used to peruse Scheich und the city’s marketing team our mother’s old magazines with

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Dresden

Evi & Ashley

Tina in the office

Glitter socks

Cris in Meißen

academic seriousness for suitable projects and created Christmas project charts showing page numbers, project allocations and materials required… it was all quite scientific. But most of the projects presented in this issue are easy to replicate and can be mastered even with just a couple of days to go until Christmas. All instructions and lists of materials required can be downloaded for easy access (a feature we would have loved back then). All that’s left for us to say now is »See you soon« and one last »Thank you« to our contributors, friends, supporters and clients and especially to the interns who have supported

us throughout the year -

Donata,

Lisa, Jasmin and currently Tina. It’s been an exciting few months full of experiences, new acquaintances, highs and lows, countless photo shoots and a sometimes seemingly insurmountable number of pages to conquer. If you‘re looking for something more to read over the holidays: the very first issue of CVmag

is now available online.

We’re very much looking forward to your feedback on this new magazine by Carry-On Publishing. Also: look out for our end-of-year reviews coming to the sisterMAG blog over the next couple of weeks.

Ausgabe 10 | November 2013

We'll be back with sisterMAG in January 2013. Subscribe to our Newsletter or like our page on Facebook to stay up to date and get all information!

Model: Jeanette Mårtensson

Watch the »Behind-the-Scenes« video, filmed by Onn Halpern by clicking on the Play-Button

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#SISTERMAGXMAS

Onn

Lena

COVER Photos: Ashley Lud채scher

Cover-Dress: Evi Neubauer

Styling: Lena Schleweis Video: Onn Halpern

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B I R T N O C PHOTOS

SOURCING Jennifer Patterson Toni & Thea Neubauer Tina Bergs

PROJECTS Evi Neubauer (sisterMAG) Giulia Doyle (Audrey's 74) Susanne Schanz (La Petite Cuisine)

Elisabeth Weber (ellijot)

Ashley Ludaescher

Tina Bergs

Cris Santos

Courtney (Always Rooney)

Thea Neubauer

Nadia (Preciously Me)

TEXTS Natalie Wright (Natalme)

LAYOUT & ILLUSTRATION Tina Bergs

Claudia Gödke

Thea Neubauer

Jeanny Horstmann (Zucker, Zimt & Liebe)

Emma Block

Rebecca Lina (Elfenkind Berlin) Style Me Pretty Brittany Watson Jepson (House That Lars Built)

Yan Chen Anne Faber (Anne's Kitchen) Einat Kayless Argaman (Design Break)

SYMBOLS Link to Pinterest Board

Location: Link to Google Maps

Shows a PDF download (e.g. for recipe cards or patterns)

External link Internal link

BUTORS PROOF

STYLING

Victoria Kau

Lena Schleweis

Amie McCracken

Evi Neubauer

Antonia Neubauer

TRANSLATION

COVER MODEL

Tanja Timmer

Jeanette M책rtensson

VIDEO Onn Halpern Cris Santos

Scissors bring you directly to the tutorial sisterMAG Cake Workshop

Easily share and recommend: Share on Twitter Post on Facebook

In the end we had over 50 projects for you to make and create, bake or knit. Below you see a picture index of all projects.

sister-mag.com

INDEX O PROJ

OF ALL JECTS

A click on each thumbnail brings you to the project page in our #sisterMAGXMAS issue.

Weihnachtsausgabe | Dezember 2013

WWW.FORD.COM/FIESTA sister-mag.com

Photos: Cristopher Santos Text & Illustration: Thea Neubauer In cooperation with:

Ausgabe 10 | November 2013

hristmas feeling in Dresden: adorable Christmas decoration at the PianoSalon

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next to the Frauenkirche

The Saxons might not exactly have

whole treasure trove of traditional

invented Christmas, but Saxony is

handicraft waiting to be discovered

known far and beyond as »Christmas

between Plauen and Görlitz. Toni

country«. The region’s centuries-

and I grew up on the foothills of

old seasonal traditions are still

the Ore Mountains and every 23rd

very much alive and the federal

December our grandparents would

state offers the highest density of

take us to the small town of Holzhau

Christmas related events in Germany

where we’d eat a slice of traditional

(according to Sachsen Tourismus

Stollen.

). We bet you didn’t know that!

Driving

back

home

through the wintery (sometimes

The arts and crafts in Saxony have

even

always been an intricate part of this

marvel at the giant hand-carved

tradition. From Moravian stars to

wooden Christmas pyramids and

Meissen porcelain, from Glashütte

the decorative light arches. With

watches

seasonal

Christmas music playing on the

figurines from Seiffen – there is a

car radio the anticipation became

wooden

snowy)

countryside

we’d

Ausgabe 10 | November 2013

almost unbearable and we could

which are now acting as distributors

barely contain our excitement for

in a global sales network, the

Christmas Eve.

Manufakturhaus in Meissen and the

While little Thea could easily get away

Sächsische Heimatwerk in Bannewitz

with giving hand-made but pretty runof-the-mill bookmarks at Christmas (still a popular standing joke in our

outside Dresden, and got a chance to meet highly engaged women who rejoice in and excel at marketing and

family), today I strive to find unique

shipping their regional products.

gifts - still preferably hand-made but

But photographer Cris Santos and I

telling an individual story. But as most

did not set off on our Saxon adventure

of you probably know, that’s easier

all by ourselves, we got to take a

said than done. Where to find such a

brand new, Aruba Blue, Ford Fiesta.

present? And due to my involvement in

The four-door car comes with a boot

sisterMAG I don’t exactly have oodles

big enough for all sorts of fabrics,

of spare time. So there is no way I can

Christmas pyramids and anything

visit every manufactory and crafts store in Saxony! And this is not just a problem for me, the customer, but also for the artisans and craftsmen in the Saxon hinterland, who would of course like to sell their products to as wide an audience as possible. But some clever and resourceful business men and women have identified the problem and are now tackling it head on. So we went to visit two companies

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else we might end up buying, which

hook up – either via Bluetooth (see

makes it a perfect companion. Its

info) or USB - I can also access my

other unique selling point is a cutting

iTunes playlist on the go.

edge connectivity system. »What’s

We’re setting off at 7am on a

that?« I hear you ask. Well, the system, called Ford SYNC, not only lets me take and make calls by voice control while driving, thanks to a smartphone

Wednesday morning and upon our return to Berlin at 10pm, after 500 kilometres across the length and breadth of the free state of Saxony

Connecting phone & car 1. Activate Bluetooth on your phone. 2. Press PHONE in your car. Select the option »Add a device«.

3. In your smartphone, search for Bluetooth devices, choose the Ford SYNC and type in the 6-digit code, which will appear in the car display. I have also downloaded my telephone book in order to voice-activate phone calls.

we used 4,5 l fuel per 100 km! That’s thanks to the 1.0-liter three-cylinder EcoBoost engine with direct injection (quite a mouthful, but great fun to drive :-)). Such economy comes in especially handy when driving through the Ore Mountains as petrol stations are few and far between! Despite its

The Short Guide explains Ford SYNC system. The iPad Sleeve is made of100T felt & leather: Oliday

via Etsy

low consumption and emissions, the EcoBoost petrol engine can easily compete with much bigger drives and I enjoy its great power immensely as I steer through the hilly landscape of the Ore Mountains – Cris even feels 18

compelled to tell my off for my racy style of driving. But in the end we make it back home without having to employ the emergency call feature. This very handy piece of equipment will alert local emergency services in case of an accident and give the car’s exact position. This is automatically done in the language of the country in which you happen to be driving – though I am not entirely sure it speaks Saxon :-). Neither, by the way, does Christine Posch who only moved to Dresden a few months ago and used to In Rüblingsheide: getting gas and

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checking in on Foursquare :)

work in the marketing department of

ago. Researching meticulously, they

Diesel in Vienna. She and Yana Ratthey,

travelled all over Saxony and visited

who is a trained saddler, founded the

craft shops, artists, designers and

»SÄCHSISCHE HEIMATWERK«

manufactories. They only opened

2011, a sales platform for handmade

their brick-and-mortar store about

regional

her

four months ago. Housed in an old

growing up in Munich, Posch is

school building from 1904 (which

actually going back to her roots with

was actually used as a school up until

this undertaking: her great-great-

1985) in Bannewitz on the outskirts

great-grandfather, Carl Ernst Mey,

of Dresden, it is a jewel of a shop!

who established the first mail order

Christine still keeps the graduation

business in Germany in the 19th

picture of the class of 1957 behind the

century, did so in Leipzig which is also

counter. High ceiling rooms that used

in Saxony. Starting out as a mail order

to host crafts or Maths lessons now

business therefore seemed a logical

house sleek see-through surfaces for

first step for the two women and after

precious and elegant designs and the

9 months of preparation, their online

wall-mounted KRÜGER sledges look

shop

like art objects in an exhibition. »You

products.

Despite

went live about 12 months

iew into the showroom of »Sächsisches Heimatwerk« Bike from Retrovelo (Leipzig) with a leather basket.

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can only increase the awareness of

crafts people lack expertise where

regional traditions by bringing them

the presentation of their products

into the present«, says Christine

is concerned and we are sent a lot

Posch – which is why arts and crafts

of badly lit pictures taken on mobile

from the Ore Mountains are not the

phones«

only things to be found here: there

slightly. But the increasing number of

is seating furniture made out of

customers is probably not just down to

concrete as well as a state-of-the-

great product photos and an appealing

art sound system. Designer bicycles

store; most online customers come

from Leipzig and Dresden can also

from outside of Saxony. There are

be found.

clip boards with lots of information

The upper floor is the realm of Yana

detailing the history and background

Ratthey who was born in Berlin. As we enter she is working with a photographer taking pictures of new products for the web shop. »Many

Modern Tuffner Table Pyramide Illusion Table

, made in Oederan

says

Ratthey,

smirking

and the materials used to make the products on sale and I am more than tempted by a small papier-mâché bauble and a pair of diamond-shaped concrete earrings.

on an

Ausgabe 10 | November 2013

22 Christmas decoration

: made

in the Ore Mountains of fine paper, can be filled with gifts

The sleighs are made by a traditional waggon-maker from Saxon Switzerland. Today this profession is almost lost.

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S채chsisches Heimatwerk Open Wednesday to Saturday: 10:00 - 19:00 How to get there: August-Bebel-Str. 77 in Bannewitz (Dresden), directly at B170 / E55, few kilometers from A17 / exit Dresden S체dvorstadt.

Ausgabe 10 | November 2013

We say a cordial farewell before have noticed the bollard next to my getting back into the car. No parking space. Our fashion editor sooner have I closed the door than Evi Neubauer is a regular in Ms. the Ford recognises my phone and Esswein’s elegant shop and many continues the playlist right where of the fabrics shown in sisterMAG we left off before. I can’t help but come straight from her counter. fall in love with the Fiesta. The sky She has recently started to sell her is bright blue and we are on our way fabrics online at stoffkonzepte.de to our next destination: Dresden-

but the store is still well worth

Neustadt. We make a pit stop close a visit (if only to admire the rows to Königsstraße to visit Ms. Esswein, and rows of thread carefully sorted but not before the Fiesta’s rear view by colour or run your fingers camera saves the day. If it weren’t along some rhinestone-encrusted for this nifty parking aid I wouldn’t buttons). 24

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Bogner Stoffe Open

Mo-Fr: 11:00-18:00,

Sa: 10:00-14:00 How to get there: R채hnitzgasse 12 in Dresden. You can park in the nearby streets (but get a parking permit!)

Ausgabe 10 | November 2013

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Unfortunately, we can’t stay and chat with the Munich-born proprietor as our next appointment beckons. Thanks to the clear and confident voice of the Ford’s navigational system we’re back on the main road to Meissen in no time and a short drive later are lead safely to Fleischergasse right next to the Frauenkirche (yes, they have one in Meissen, too, it’s not a name unique to Dresden :).

Ausgabe 10 | November 2013

we’re

crafts. The customers‘ response was

greeted by Ute Czeschka who has

overwhelming – not just at her first

been developing her idea of creating

small Christmas market in Dresden

a trade house for fine German arts

but also in Bonn, Hamburg and

and crafts for more than two years.

Düsseldorf. Everybody wanted her

Consequentially,

products but there was no central

not limited to products from Saxon

sales network for all the different

manufactories but also encompasses

manufacturers.

knives from Solingen and toys from Bad

Manufakturhaus has been acting as

Kösen (in Anhalt-Saxony). Working

their umbrella with the online shop

on a project for a linen mill, Czeschka

manufakturhaus.com

met many entrepreneurs, people and

2010. They are currently focussed

craftsmen from Saxony. She began

on widening their portfolio and

doing her research and spent most

publishing a book in cooperation with

of 2008 and 2009 travelling the entire

SZ-Verlag but also want to further

state visiting these manufacturers.

develop their own events. Their

Putting her findings and discoveries

»Seasonal Manufacturers‘ Market«

to good use, she started showing

at Wackerbarth Palace in Radebeul

At the MANUFAKTURHAUS

her

portfolio

Since

Ute Czeschka explains

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her products.

2009

the

added in

In front of the little store there are little tables and chairs â&#x20AC;&#x201C; today, however, it is far too cold to sit down.

29 WAPPLER Men's Car Gloves, made in the Ore Mountains

Manmade christmas bulbs made in Upper Franconia

30 Martin Teddy Bear

, made

of wool plush, stuffed with wood wool, handmade in Sonneberg/Thuringia

Table Runner linen

and Bed

made of linen and

damask, woven and tailored by Hoffmann in Neukirch/ Oberlausitz.

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Pulsnitzer Pfefferkuchen Rietschelkuchen

: Own-brand of

gingerbread manufacturer Groschky.

Manufakturhaus Open Tuesday to Friday from 12am to 6pm, Saturdays from 11am to 4pm How to get there: It is a little bit difficult to get there by car, because the store is directly in the heart of Meissen. Rather park outside and walk through the narrow streets.

for example is now in its fourth

samples to glove measurements

year.

from the customers, be it online

For Ute Czeschka, a personal and

or at their exquisitely cosy shop in

trusting relationship with every

the centre of Meissen.

manufacturer they represent is

At the »Journal-Café« across

key and she is happy to consult on

the street, Cris and I recharge

any issues regarding marketing

our depleted energy reserves

or sales – like whether a mohair

with

blanket is best shipped rolled or

»Eierschecke« (a specialty from

folded. The Manufakturhaus lends

Dresden and according to one of

a helping hand, wherever it might

our Canadian friends »the best

be required: from getting fabric

cake I’ve ever had!«).

»Fleckschenkuchen«

and

Ausgabe 10 | November 2013

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Almost like in a fairytale: the »Krämerei« is situated directly next to Manufakturhaus. The owner Frank Mütterlein – the gentleman with the big bushy beard – offers all kinds of goods and hotchpotch.

Journal Café Open daily from 8 am, no days off How to get there: At Frauenkirche 1, directly in the heart of Meissen

We’re just driving past the sign marking the Meissen city boundaries as I receive a text message from Toni who has stayed behind in Berlin to wrap up some other projects for our Christmas issue. I have to admit that, since her texts usually herald an emergency to be dealt with asap, I often can’t help myself and sneak a peek at the phone while driving (and according to research I am not the only one). But on the road in the Ford this isn‘t a problem as the message is downloaded and read to me in the car! No emergency today though, Toni just wanted to remind me of an order of fabrics for our mother I have to take care of at a CRAFT SHOP

IN GRÖBERN. sister-mag.com

Ausgabe 10 | November 2013

ith Ford SYNC Voice Activated System I can take on calls and change the music while my hands remain on the steering wheel.

Speech recognition 1. I start a call with pressing the speech button on the steering wheel. A list with available commands appears on the display, e.g. »Telephone«, »USB«, »Help« or »Cancel«.

2. I clearly say »Call Antonia Neubauer on her mobile« and her number is dialed. I listen to her via the car's speakers and her voice is loud and clear.

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Ausgabe 10 | November 2013

Its owner Mrs. Krüger greets us

The Krügers moved to Saxony from

cordially as we park our car in her

Schleswig-Holstein for job-related

courtyard a little later. Wearing wedges

reasons after the reunification. They

and a bun I have to crouch down to

bought this old farm building with its

make it through the half-timbered

beautiful enclosed yard, refurbished

house’s tiny door. I have been here

it using only original materials and

before and the shop is usually filled

established an arts and crafts shop

to the brim with customers browsing

and museum which just celebrated

through the sheer endless shelf

its 15th anniversary. They steadily

rows of beautiful patchwork fabrics

improved and expanded their mail

sorted by colour and pattern. But it’s

order and online shop

Wednesday and there‘s nobody else

always easy and at one point required

around as they’ve opened up just for

the sale of a vintage car to pay for the

us (their business days are Thursday,

production of a catalogue tying them

Friday and Sunday).

over until their online shop became

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which wasn’t

Camera Bag from Olidays on Etsy

a success. The focus was shifted to

make up a significant portion of the

patchwork fabrics about five years ago

stock.

and today their company is a healthy

Mrs. Krüger really loves her job and it

business employing several people

shows: not only does she advise her

and shipping all over the world. The

customers enthusiastically, she also

Krügers are especially proud to have

designs all the models featured in the

a customer on an island in the Indian

craft shop’s catalogue herself.

Ocean. The brick-and-mortar shop

We have got some time to spare to

doesn’t only draw a local crowd either: some people travel up to 200km (125 miles) to Gröbern; and the designers and

manufacturers

featured

are

just as international. I am especially fascinated by the beautifully delicate woven fabrics from Japan, which

stroll along the rows of fabric and take a look at the craftworks from past centuries exhibited downstairs. Oldtime flat-irons on the staircase ledge guide the way and a wall chart details a variety of embroidery stitches. I make sure to take a catalogue before

Ausgabe 10 | November 2013

ll fabrics and products from the craft shop in Grรถbern can also

The three-sided yard was rebuilt

be ordered online or via their

with old building materials (clay,

catalogue

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wood etc.)

The tutorial for this blue sweater with a bow, you find on page 130 in this issue!

Ausgabe 10 | November 2013

we say our goodbyes. It’s getting dark already and as we head back through the Saxon countryside in our blue Ford we enjoy the sight of countless decorative light arches. It’s freezing as we make a final stop outside Dresden to take pictures of the stunning skyline, but thanks to the heated seats in the Fiesta the beautiful memories of this brilliant day in the arts and crafts world of the Ore Mountains soon prevail… 42

Listen to what Cris and I were dancing to in the car and subscribe on Spotify.

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ALL INFOS ABOUT FORD FIESTA:

WWW.FORD.COM/FIESTA Ausgabe 10 | November 2013

The Sporty

N O Y R R A #C

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ELFENKINDBERLIN Rebecca Lina grew up in a tiny village

Bag

Yogamat near Hamburg. She dedicated herself to her career in theatre, film and

television - until her daughter LaĂŠna was born. Since then Rebecca runs her own label for children's clothing Elfenkindberlin

. On her blog she

writes about DIY, fashion, food and all things beautiful.

MATERIALS 2 pieces of fabric 86x45cm, 1 piece of fabric for the carrying strap 70x9cm, 8 strips of fabric to make ribbons 30x4cm

Special Edition Christmas 2013

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Gift certificate

Trip to

Seminyak Bali

YAN CHEN

Yan Chen is studying politial science in Singapure for an exchange semester. The perfect place for travelling through south-east Asia. The tiny coastal town

sandy beaches and exotic cuisine has made Bali an increasingly popular destination. Unpredictable waves and the legendary night life draw Australian

Seminyak in Bali will always be one

surfers to Kuta Beach. Adventurer and

of her favourites - she send us her

nature enthusiasts make for one of

favourite places.

the many volcanic summits for a fog-

A good friend and travel companion is Klara Kulenkampff

tourist’s search for turquoise seas,

. Fascinated by the

nature and landscapes she's capturing the most beautiful moments with her

lined early morning glimpse of a simply breath-taking landscape. For the less physically active-minded Bali offers the perfect place in which to recharge and

camera.

rediscover your inner peace. Withdraw from your busy life‘s routine, take long,

The natives call it the Island of the Gods

relaxing strolls and enjoy the calm and

but the undogmatic and forthright

serenity. I’m firmly in the latter category

attitude of the predominantly Hindu

and I have been enjoying the good life

population

multi-

to the full. My passion for exquisite food

faceted mosaic of religious spirituality,

and coffee makes Bali, and particularly

traditional life styles and unending

the small coastal town of Seminyak with

open-mindedness

it countless cafés and delis, my idea of

makes

Bali

for

the

mortal

visitor, too. Its diversity makes the

heaven on earth.

list of very good reasons to visit this most popular island of the Indonesian archipelago

sheer

endless.

Many

THE HRS MOBIL APP FREE DOWNLOAD

Special Edition Christmas 2013

HOTEL

With the new iOS 7 App, available for free download from the App Store , you can book the hotel for your journey easily and stressfree.

If youâ&#x20AC;&#x2122;re on a budget, try the Horison Hotel Seminyak . The luxury W Retreat & Spa Bali requires deeper pockets but offers stunning sea views. Its Woo Bar regularly draws much bigger crowds than it can hold.

SIGHTS The coastal rock temple of Tanah Lot, Lake Batur and

Mount Batur in Kintamani are stunningly beautiful. But since they are all well outside of the city, you should make them a day trip.

BEACH Kuta Beach and Legian Beach are popular suggestions â&#x20AC;&#x201C; and hence extremely popular with tourists (to the point of being overcrowded) as well as natives selling 5-minute massage treatments, jewellery and sunglasses. Spending time here will not make you calm as much as aggressive. Seminyak Beach, however, is just a short walk north of Legian Beach and much quieter. It stretches for many kilometres along the eastern coast. Make sure you stay until dusk because at night natives of Bali and tourists from all over the world alike meet there for a game of beach soccer and of course to enjoy the almost surreal atmosphere of the sunset.

SHOPPING A stroll through the town of Seminyaks with plenty of time to explore and shop is the best way to find out the situation. Check out Jalan Raya Seminyak, Jalan Petinget and Jalan Oberoi.

GALLERY Make sure you donâ&#x20AC;&#x2122;t miss Richard Meyer Culture, a gallery run by the art dealer from New Yorker. Allow plenty of time to delve into contemporary painting, photography and sculpture by Balinese artists.

SPA As the birth place of the modern spa treatment, Indonesia offers top of the range services at high end hotels, notably the W Retreat. But smaller spas also offer a good standard of care. Just check out some places when youâ&#x20AC;&#x2122;re out and about and enjoy a treat.

RESTAURANTS Warungs are family run hole in the wall places or street vendor’s carts. They are a regular sight on the streets as that’s where most Indonesians get their food. As a tourist, and unless you have an exceptionally strong stomach, you’re better off only trying those that have been specifically recommended to you. Although the food is generally fine, things can go wrong. Cafés, restaurants and bars are usually save though, so feel free to plunge right in. Some all-time favourites include Metis, The Bistrot, Made's Warung, Mama San and Balique.

CAFÉ BALI This place is a Seminyak hub. French colonial influences and vintage design pieces make up the

unique interior while a local designer’s art installation lights the patio.

MANTRA BAR The mantra at Mantra is »simple, honest and cozy« and they do live by it! The drink selection is huge which gives you plenty of time to enjoy the electro beats carefully selected by their in-house DJs.

GIFT CERTIFICATE TRIP TO SEMINYAK Download the certificate, bind it as a small booklet (Tutorial ) and gift it. You can easily book your hotel with the new HRS Mobil App .

MINT BALI If the Mantra has got you in the mood for dancing all you have to do is cross the street. Mint, a small but modern club is already waiting for you. This is where expats from all over the world and Indonesian locals alike come to at the weekends to get swept away by a very special mixture of the atmospheric green light effects and electro beats.

REVOLVER ESPRESSO There are two ways to find the best coffee: knowing your way and serendipity. I had the latter on my side and discovered this place, a melting pot of interesting people, coffeeshop furnishings and bohéme chique.

KOPI LUWAK This refers to coffee brewed from beans which have been excreted by the Asian palm civet (it is also known as civet coffee). One farm tried to dispel my doubts explaining that »This is made of Luwak poo but no worries, cat only eat papaya …. and kopi of course.« Having overcome my initial disgust and actually tasted the coffee I had to admit that it does indeed have an above average taste. But it’s still best not to think too hard about to what it owes its special flavour.

Gym-

sister-mag.com

Sack The print on the gymsack is one of the illustrations by Emma Block

#PRINTED

MATERIALS leftover bits of cotton fabric in

light colours, iron-on transfer film, around 1m (39â&#x20AC;&#x153;) of string

Special Edition Christmas 2013

#SNOWEDIN

INGREDIENTS cake & filling as you wish, ice cream cones, white chocolate, coconut flakes The Christmas-Tree-inthe-Snow cake is part of the sisterMAG XMAS Cake Workshop

PHOTO Claudia Gรถdke

#heartfelt

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Digital t Gloves l e f t r a e H GLOVES Cut a red heart from felt, turn the edges inwards and handsew (with tiny stitches) onto the gloves (Muji

, smartphone-

compatible) – perfect for jogging in the winter.

COAT from sisterMAG N°4 »White Fields«-Fashion feature

Special Edition Christmas 2013

Christmassy

Apple Chips INGREDIENTS sugar, cinnamon, apples

Z U C K E R , Z IM T U N D L IE B E Next to baking, and of course eating cake, photography is one of Virginia

Horstmann's greatest passions. This combination is perfect for her blog

»Zucker, Zimt und Liebe«. Her blog is

full of sweet treats, with the occasional excursion into savoury lands and culinary trips around the world.

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#CINNAMONY

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g n i g Jog Bottoms

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1 MATERIALS stretchy fabric, elastic band, eyelets, piping stripe, shoe laces

#COZY

The 2 Household Manager

#CANDYCRUSH

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2 INGREDIENTS Cake and frosting of your choice, white frosting, candy canes The Candy Cane Cake is part of the sisterMAG XMAS Cake Workshop

PHOTO Claudia Gรถdke

Special Edition Christmas 2013

k r o

w h c t a P for

Ironing

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o C

r e v

Board

#DRESSED UP

MATERIALS spare pieces of cotton fabric in various colours, molton cotton for the padding

c i t e n g a M

g a B Tote

DUCKLINGS IN A ROW Chrissann Gasparro created Ducklings In A Row in 2011 as a place to share her diy projects and hair tutorials along with anecdotes from her hectic life as the event

planner for the Tony Awards Gala and a mom of two. Ducklings In A Row has been featured on Apartment Therapy, HGTV and A Cup of Jo, among others.

MATERIALS canvas tote bag, gesso primer, magnetic paint, two foam brushes, masking tape or painter's tape, scrap cardboard sized to fit inside your bag

sister-mag.com

#MAGNETIC

Special Edition Christmas 2013

S ta r re d

Christmas

Christmas is just around the corner and many of us are working their way through piles and piles of cook books and recipe collections. A big dinner with friends and family is the highlight of the festive season, and to make the process just a little easier Susanne Schanz developed 5 recipes - starter, main course, LA PETITE dessert, snack and drink CUISINE that taste great and use your everday shopping Susanne Schanz is a food- and interioringredients. To make photographer. For her blog she them even more cooks and bakes in her tiny festive the entire kitchen and takes photos of it in her studio. Susanne was menu is themed one of the very first sisterMAG around stars. contributors: for the first issue she designed a feature all about bread in our sisterMAG colours.

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r e n n i D

Special Edition Christmas 2013

#TASTY

RECIPE sister-mag.com

Winter Salad (serves 4) SALAD

200 g 100 g 80 g 100 g 100 g

150 g 1,5 tsp 250 g 1

brussle sprouts lamb's lettuce oak leave lettuce Lollo Bionda precooked chestnuts diced bacon poppy seed goat's milk gouda star fruit

DRESSING

100 ml olive oil 120 ml white balsamic vinegar 120 ml freshly squeezed orange juice sea salt freshly grounded white pepper

RECIPE

Plug and clean the sprouts and boil for about 30 minutes until firm or soft to taste. In the meantime trim & clean the lettuces, dry and cut into bite size pieces. Cut chestnuts into small pieces and set aside. Make a dressing from the oil, vinegar, orange juice, salt and pepper. Cut the star fruit into thin slices. Preheat the oven to 150째C (300째F). Cut the cheese into thick slices and use the cookie cutters to cut stars. Roast the bacon in a pan. Put lettuce, sprouts and cheese stars onto four plates. Sprinkle with bacon, poppy and chestnuts. Add two slices of star fruit to each plate and sprinkle with dressing.

Special Edition Christmas 2013

(serves 3) RAVIOLI DOUGH

1 00 g spelt flour 100 g durum wheat semolina 1 egg 50 ml water 1 tsp salt FILLING

70 g fresh spinach 70 g goat's cream cheese 70 g ricotta 40 g parmesan flour 1 egg SAGE BUTTER

2 40 g ~10 30 g

onions (medium) butter sage leaves parmesan RECIPE

Combine all ingredients to make a smooth dough. If itâ&#x20AC;&#x2122;s too sticky, add more flour. Cover and let set for 30 min. sister-mag.com

In the meantime wash the spinach, chop coarsely and blanch in boiling water for a few minutes. Drain. Grate the parmesan and blend with the goatâ&#x20AC;&#x2122;s cream cheese and ricotta. When the spinach has cooled, add it to the mix. Peel then half the onions and slice them into half rings. Set aside. Divide the dough into smaller pieces and, using a pasta maker or a rolling pin, make 6 thin sheets. Keep dusting the work surface with flour while rolling. Spread cheese-spinach filling in a star shape on a sheet of dough making sure you fully cover the shape up into the corners. Beat the egg well and spread it along the edges using a brush. Put a second sheet of dough on top and use a ravioli cutter to trace the shape of a five pointed star. Put the finished stars on a flour covered surface before boiling. Bring water to the boil and salt. Grate the parmesan. Roast the onions in a pan, melt the butter in a small pot and fry the sage in it. Carefully put the stars into the simmering water (it should not be boiling at this point) and cook for 3 to 5 minutes, depending on their size. Place a star on each place and add the softened onions and fried sage. Serve with parmesan and while still hot.

Ravioli Stars

RECIPE DOWNLOAD

#DELICIOUS

s u i t a l u Spek S t e a r k a C with Plum Sauce 80

RECIPE

#SCRUMPTIOUS

2 (serves 4) SPEKULATIUS STAR CAKE

RECIPE

250 g soft butter 200 g sugar ½ sachet vanilla suger 4 eggs 100 g smetana 250 g spelt flour ½ sachet baking soda Lemon Zest 1 tsp gingerbread spice mix (heaped) butter and flour for the baking tray

Beat the butter, sugar and vanilla sugar until fluffy. Add first the eggs and then the Smetana and mix well. Blend Flour and baking soda and add the mixture to the dough. Then add the lemon zest and ginger bread spice. Butter a rimmed baking tray (ca. 35x27cm/13.8“x10.5“) and sprinkle with flour. Spread the dough flat across the tray and bake for 40 to 45 minutes at 160°C (320°F).

PLUM SAUCE

700g stewed plums 1 tbsp cane sugar 1 vanilla pod 1-2 cinnamon sticks 2 star anise 2 tbsp lemon juice 3 tbsp icing sugar

Heat the plums slowly in their own juice adding sugar, vanilla seeds, cinnamon sticks, star anise and lemon juice in the process. Cut stars in different sizes from the cake and arrange them on plates. Serve warm or cold with powdered sugar and stewed plums. Tip: Use cake leftovers to make a trifle or instead of lady fingers in a tiramisu.

Special Edition Christmas 2013

D OW N LOA D

sister-mag.com

#C R U N C H Y

y h c n u r C (for 4 large, 8 medium, and 16 small stars) DOUGH

320 g spelt flour 100 g caster suger 2 pinches salt 2 eggs (size L) 140 g butter TOPPING

RECIPE

Blend the flour, sugar and salt, gather and make an indentation in the middle. Crack the eggs into the indentation. Add the butter in little flakes and swiftly knead into a smooth dough by hand. Wrap in cling film and chill for an hour.

Roll out the dough to a height of 3mm 4 tbsp orange or apricot (1â&#x20AC;&#x153;) on a parchment lined baking tray and jam spread marmalade or jam on it. BRITTLE

B r i tt l e

s r a t S

180 g butter 180 g cane sugar 250 g nuts (almonds, hazelnuts, walnuts) 30 g pumpkin seeds 30 g sesame seeds

Chop the nuts for the brittle. Melt the butter and add sugar, nuts, pumpkin seeds and sesame and stir well. Spread the mixture on the dough while still hot and bake at 200Â°C(390Â°F) for about 16 to 18 minutes. Let it cool for a few minute before cutting out stars. Tip: The stars make a great present but the leftovers taste just as good!

Special Edition Christmas 2013

Hot

Apple RECIPE

h c n u

Toast the almonds in a pan without adding extra fat or oil. Set aside. (makes around 1.2l ) Squeeze the lemon. Peel the ginger and cut it into pieces. Bring 400ml 30 g skinned almonds (13.5fl oz) water to the boil. In the 1 lemon meantime, peel the apples, cut them 2 cm ginger into slices 0.7cm (0.3â&#x20AC;&#x153;) thick and cut 2 large apples stars from the slices using the cookie 2 tbsp cane sugar cutters. Sprinkle with 2 tbsp of the 3-4 star anise lemon juice. Cut the remaining bits 1 l cloudy apple juice of the apple into pieces, add the apple skin, ginger, sugar, star anise and almonds and boil until the apples are soft. Make sure to remove the starshaped apples a few minutes in. When done, strain the mass. Pour the apple juice into the remaining boiling water, heat back up and add 2 tbsp of lemon juice. If you prefer a sweeter taste, add sugar.

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#Y UM MY

RECIPE

End

Coat H a n g e rs MATERIALS rests of thin wool, knitting needles 2,25mm (US 1; UK 13), wooden hangers

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#BEKNITTED

Special Edition Christmas 2013

Apron

#HOSTING

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MATERIALS 1,5 m striped fabric, 1m white fabric, white thread pins, pencil

STYLE ME PRETTY Style Me Pretty ist a wedding blog full of inpiration for DIY projects, fashion, decoration and photography. Founder Abby Larson is writing herself and curating blogposts from all over the world. One of them is this hostess apron by Jacquelyn Clark.

Special Edition Christmas 2013

Business Performer

Business Card

holder-

PRECIOUSLY ME ÂťPreciously MeÂŤ is a blog I created to share the things that inspire me. I'm passionate about interior design and I want to show people that Precious things can also be affordable thanks to imagination and DIY!

#CLASSY

MATERIALS toy animal from plastic, cutter, marker, spray paint

Special Edition Christmas 2013

iPhone

e s a C

THE HOUSE THAT LARS BUILT Brittany is a real artist when it comes to DIY, especially her flowers made out of paper are divine. For sisterMAG she sat down and sewed a genius little iPhone Case which

PHOTOS Cassidy Tuttle

sister-mag.com

will also hold your pocket money!

MATERIALS scissors, sewing machine (or just needle and thread), felt, material of your choice, ruler or tape measurer, padding, ribbon, utility knife, glue gun, foam core or cardboard

Special Edition Christmas 2013

Passport

Holder

ALWAYS ROONEY

MATERIALS

Always Rooney is not only

leather, chalk, passport to

style

and

do-it-yourself

project blog, it is a place to come to and be inspired to get out and do what you are passionate about. You will find weekly inspiration and stories of real people doing what they truly love as well as tutorials, videos, outfit photos and simple projects.

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measure optional: paint, paintbrush, cotton swabs, stamps, hammer

#JUSTGO

Special Edition Christmas 2013

Gift Certificate

San

Trip To

Francisco #WESTCOAST

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DESIGNBREAK Einat Kayless Argaman is a designer and dreamer. On her blog DesignBreak Einat posts daily new inspiration, interesting projects and more. Since I moved to San Francisco (almost 10 months ago), every one of my weekends is filled with lots of coffee breaks, window shopping (who

Originally from Isreal she emigrated to San Francisco 10 months ago. Here are her favorite places in her new hometown.

am I kidding), golden gate gazing, ocean breeze and mural spotting.

This city is one of those cities that will make you fall hard. There is so much to see (and eat) but the fun part is, you can do most of it by foot (let me only remind you that you should skip any part whenever you spot an up hill street, the angle can be crazy and without any warning). So, letâ&#x20AC;&#x2122;s get down to business!

With the new iOS 7 App, that you can download for free from the App Store, you can book the hotel for your journey easily and stress-free.

While having my best friend in mind and planning a weekend trip, all I

HOTEL

really want is for her to experience

The designer in me was looking for a hotel focusing on that point. I stumbled upon Tomo Hotel , which not only has great reviews but also a Japan-inspired interior without losing it's relaxed San Francisco vibe.

the city just like I do and soâ&#x20AC;Ś here is a crash course on how to spend 48 colorful hours and feel like a local and (thank god) not like a tourist.

SATURDAY

After a massive brunch most

The day will start at my

of us can’t really do much

favorite foodie neighborhood

and that’s why from there

aka The Mission.

you should scroll to Dolores

Since we are talking about

Park with the most amazing

the weekend, we have to

view of the city’s skyline.

celebrate it with a proper

Have a blanket ready and

brunch. The place to splurge

soak in the view and the sun

is Bar Tartine. Go ahead

(hoping it will be one of the

and check their menu, and

sunnier days in the city).

then book your plane ticket straight away. We will stroll around the neighborhood and check some of the most amazing murals (I usually do a 6-block walk through Balmy Alley and continue to 24th

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Street and end up near the digital murals at Galeria de la Raza).

After being out and about on the street for a while it’s time to eat, drink and feel chocolaty at Dandelion Chocolate. It’s going to be hard not to order everything on the menu. From there we will head to the Roxie Theater to watch one of their independent films. I’m always amazed by their eye opening collection of movies. As always, after a sad movie, we all need a drink and there is no better place than the Trick Dog and it’s brilliant range of cocktails. After that if you still have a little room for sweets (I always do) you should end your day at Craftsman and Wolves. It offers some of the most beautiful pastries and their hot

sister-mag.com chocolate (with a dash of marshmallow) is a must.

SUNDAY

BAY BRIDGE

Our day will begin at The Ferry Building, where we’ll buy our brunch ingredients and of we go to a short stroll along the pacific ocean on our right until we get to our destination, Fort Mason. One of the cities most relaxing and beautiful spots to gaze at the Golden Gate Bridge. After relaxing for a while we will find ourselves on our way to Union Street. But first, on the way (by foot of course) we will pass along Chestnut Street and stop at Le Marais Bakery for our mandatory coffee break (FYI, Chestnut is also a fancy street to satisfy your window shopping craving). Back to Union Street, there you can find lots

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of boutiques but my favorite spot is probably Chronicle Books. Their design section is probably my favorite part about it. I can gaze for hours at pretty books and sail away with my imagination and I’m pretty sure it’s not just me. Oh, did I mention that American Cupcake is only a few steps away?

GIFT CERTIFICATE SAN FRANCISCO Download the certificate, bind it as a small booklet (Tutorial

) and gift it. You

can easily book your hotel with the new HRS Mobil App

After all this materialism it’s time to go back to basics and with that I mean, go to the beach. San Francisco sunsets are breathtaking and I find the view from Sutro Baths pretty special. From there Judahlicious is not that far. We can enjoy a vegan meal and plan future weekends together.

Hippo

ds En k o o B MATERIALS

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NATALME.COM

plastic toy animal, wood, glue, spray paint, primer

Natalme.com is a DIY blog by Natalie Wright. Natalie works for the die-cut machine producer CriCut as project designer and dedicates her spare time to crafting. She is crafting literally every day and she loves it.

sister-mag.com

#SPRAYED

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Special Edition Christmas 2013

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INGREDIENTS

PHOTO

Cake & filling of your

Claudia Gรถdke

choice, chocolate, pistachios, fresh cranberries, honey, sugar, parchment paper

The Chocolate Bark Cake is part of the sisterMAG XMAS Cake Workshop.

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#SUGARCOATED

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Special Edition Christmas 2013

Handmade Tea with

106

Heart MATERIALS oranges, cranberries, apples, lemons, rosemary, cinnamon, nutmeg, cardamom, sultanins, ginger, star anise, tea bags, thread

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#TEALICIOUS

Special Edition Christmas 2013

Online Friend

Folder

Labels

The illustrations for the folder labels are the different characters of this issue by Emma Block

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#SORTED sister-mag.com

DOWNLOAD Download the labels and print them, preferably on high quality paper. Cut them to the right size and glue onto folders.

111

Special Edition Christmas 2013

Menu Illustrations by Elisabeth Weber Props from Maria's Ermitage

112

sister-mag.com

d r a C

DOWNLOAD Download and print the card. Add your own menu.

#INVITING

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Special Edition Christmas 2013

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PLAYLIST ON SPOTIFY A list with songs all about ÂťheartsÂŤ selected from the sisterMAG editors (a huge Thank You! to Tanja and Donata). You can edit, customize and share the playlist. This tutorial

sister-mag.com

explains how.

t s i l y a l P e h t m fro S t o l a t r a He MATERIALS Print the Playlist (A4, see word document),

#UPBEAT

QR-Code linking to your playlist, red thread, A4 sheet of high quality paper (>200g/m2), silver paper for the envelope

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Special Edition Christmas 2013

a r a C

l e m

d e iz

App GIVE DIGITAL COOKBOOKS AS GIFT Purchase code on the Caramelized website and give as digital gift.

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#EYE-CANDY

Special Edition Christmas 2013

The Dapper

B ra c e l e t

Pearl-

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MATERIALS link chain, clasp

one large pearl, two smaller pearls

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#LOVELY

Special Edition Christmas 2013

S to l e MATERIALS 0,25 m grey wool, 0,3 m fur or an old fur jacket

122

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#GLAMOROUS

123

Special Edition Christmas 2013

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#DIAMOND

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5 PHOTO Claudia Gödke

The Diamond

INGREDIENTS

Cake is part of

cakes & filling of your

the sisterMAG

choice, white frosting, white chocolate, silicon form »Diamond«, food

XMAS Cake Workshop.

colouring »Metallic« or Lustre Dust

Special Edition Christmas 2013

125

Glitter Socks

126

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#SPARKLY

127

MATERIALS soft, opaque knee highs, rhinestones in matching colours

Special Edition Christmas 2013

#PINNED

128

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Corsage MATERIALS scraps of fabric (e.g. checkered flannel), fusible interfacing, brooch pin, pearl

129

Special Edition Christmas 2013

Pu l l o v e r

130

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BowThea is wearing the pullover in our Ford Christmas Tour (page 10)

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MATERIALS 0,6 m silk chiffon, 1 large pullover (men's wear)

#BOWTASTIC

Fur- Clutch #S O F T

132

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MATERIALS Fur in the colour of your choice, scraps of fabric for the lining, purse bag metal frame

16 cm, textile glue

Special Edition Christmas 2013

The 6 Intellectual

Ex Libris

136

sister-mag.com

DOWNLOAD Print the Ex Libris, preferably on high quality paper. If you desire, you can glue it into a book and gift them both.

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#DISTINGUISHED Special Edition Christmas 2013

138

#PHRASED

sister-mag.com

INGREDIENTS cake & filling of your choice, white frosting, white chocolate, transfer foil with desired motif (e.g. typography)

The typography cake is part of the sisterMAG XMAS Cake Workshop

PHOTO Claudia Gödke

Special Edition Christmas 2013

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140

#HANDWRITTEN

sister-mag.com

m a r g o Mon Cookies : O T erlin O H db

P nkin & l fe E E P â&#x20AC;&#x201C; I a C D n A R E cca Li O L e b N Re W O D E IP C RE

141

Special Edition Christmas 2013

s a m a j Py

from old linen MATERIALS Fabric (e.g. old linen fabric),

142

thread, buttons

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143

#READYFORBED

Special Edition Christmas 2013

Pocket

e r a squ MATERIALS Rest of fabric (fine cotton or silk), thread, embroidery yarn in desired colours

144

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#EMBROIDERED

145

Special Edition Christmas 2013

Foodie

ndo

#FOODIETOUR

148

You can buy Anne's book »Anne's Kitchen via Amazon

AD When it comes to European food

of it as the British answer to the French

destinations, Paris and Rome are

brasserie, or the German Gaststätte.

always the top contenders. London

Beautiful dishes such as slow roast pork

somehow tends to end up with the

belly with crispy crackling, creamy polenta

»shopping break« label – no one

with wild mushroom ragout or lovely old-

really travels to the British capital to

fashioned trifles for dessert – the Brits are

eat their hearts out. Yet, London has

rediscovering their culinary heritage and

one of the most interesting restaurant

often put a modern spin on classic dishes.

scenes in the world and is generating

Here are my tips to a perfect foodie weekend

truly

exciting

food

in London.

trends. So, why not surprise your foodie

ANNE FABER

friend with a trip to

Anne is from Luxembourg,

the

but lives in London, working

British

capital,

and show them that

as a journalist. Her blog

London is where it’s

»Anne’s Kitchen« started

really happening these

as a recipe collection and

days?!

now allows her to do what

London packs it all in

she always wanted: cook, photograph

– from cozy pubs and world-class

and film food. In September 2013 her

restaurants to quaint neighbourhood

very own TV show started airing in

markets and mouthwatering food

Luxembourg and in October her book

halls. It’s quite

»Anne’s Kitchen« was published.

surprising, but Britain has in the past decade become a real foodie nation. No longer ashamed by their bad food reputation, Brits are now celebrating a true renaissance of their food culture. The emergence of the gastropub exemplifies this new-found culinary pride:

good-bye

dingy

Download the iOS 7 Mobile App from HRS from the AppStore and you can book your hotel for a vacation in London easily with your smartphone.

HOTEL

watering

holes, as pubs have decided to get

Town Hall Hotel

in chefs, who are cooking seasonal

one of the most beautiful hotels in the

dishes with local ingredients. Think

British capital.

in Bethnal Green is

Special Edition Christmas 2013

149

SATURDAY Breakfast at Maltby Street

Wander around the ever-

Market - one of London’s

so-popular Borough

best hidden gems. Local

market (London’s biggest

producers sell their street

food market), have a

food under the railway

raclette sandwich or a

arches in Bermondsey. Get

pulled pork bun and buy

there early as most stalls

some foodie gifts to take

wrap up. My favourites:

home.

custard doughnut from St John Bakery and a Bloody Mary from Little Bird. Step into Fortnum & Mason and you enter foodie heaven. Head to this true London institution to stock up on foodie gifts –

150

they have anything from British teas and biscuits to chutneys, jams and confectionary.

Take the lift up to the 40th floor and enjoy a pre-dinner drink at Duck and Waffle, marveling at the stunning London skyline. For dinner you sould head to the Hawksmoon, just around the corner. Stop for an excellent cocktail in the bar before tucking into the best meat London has to offer. Ask for the burger menu too, and make sure to order the triple cooked chips – they're to die for. Drinks at Finish the night at Callooh Callay. This little cozy cocktail bar will make you feel like you’ve stepped on the set of Narnia, as you’ll have to walk through a wardrobe to get to the toilets…

SUNDAY

Start the day with brunch at one of London’s emerging hipster locations – Granary Square. Tucked directly behind King’s Cross, The Grain Store and Caravan are true London insider destinations. Still, expect to queue as their brunches are amazingly popular with the cool kids. The hustle and bustle of Brixton Village Market makes for a true London experience. Afro-Caribbean shops sell exotic fruit and veg to the sounds of Bob Marley, while the little restaurants serve fantastic food in hip surroundings. One of my favourite London areas! While in Brixton you should stop for burgers at one of the

151

outlets of Honest Burgers. Those guys are starting to get a firm grip on London’s burger scene. Served in a brioche bun, their meat is 35-day dry-aged British chuck steak from The Ginger Pig, while the rosemary-salted chips are amongst the best in town.

Finish off your foodie weekend with a pint of ale in a proper London pub, Ye Old Cheshire Cheese, dating back to the 17th century.

DOWNLOAD GIFT CERTIFICATE Photos: Thea Neubauer

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Special Edition Christmas 2013

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Butter or spray for greasing pan 12 large pitted prune plums 3 large eggs 200 gr granulated sugar

1 tsp vanilla extract

125 gr all-purpose flour* icing sugar

Recipe Preheat oven to 350 degrees. Line the bottom of a 9-inch spring form pan with parchment paper. Butter the paper and the sides of the pan. Pit your plums, then cut the plums into quarters. (The nicer you cut the pieces the nicer the slices will look.) Pile the fruit directly in the prepared pan. Meanwhile, in a large bowl, using whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, and then stir in flour with a spoon until just combined. The batter will be very thick. Pour over fruit in pan, using a spoon or spatula to spread the batter so that it covers all exposed fruit. Make sure to push the batter all the way down or else the plums will get too wet once heated. Bake in preheated oven for 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Serve warm or cooled, dusted with powdered sugar. Special Edition Christmas 2013

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Recipe

3 pods cardamom

In a small sauce pan combine cranberries, sugar, water and cardamom pods. Bring to a boil and then reduce heat to a simmer. Cook berries a couple of minutes until they burst when poked with a spatula. Turn off heat and add zest and juice from tangerine. Combine well and remove cardamom pods.

1 large tangerine (wash well)

Can be stored in fridge for a week or more. Use it on turkey, chicken or pork dishes.

200 gr fresh cranberries

100 gr suger 120 ml water

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Gift T ags Selbstgekochte Geschenke machen sich am besten in schĂśnen GlĂ¤sern. Eine extra Portion Weihnachtszauber verleiht man ihnen durch einen einfachen AnhĂ¤nger, den man mit einem goldenen Stempeln durch Buchstaben, Sterne oder andere Motive individuell gestaltet.

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sister-mag.com

Recipe 1 bottle pink sparkling

wine or champagne

1/2 pomegranate

Add a bit of prettiness to your sparkling wine this season by adding a tablespoon of pomegranate seeds to each glass before pouring. Looks especially pretty with pink sparkling wine. 159

Drink S tirrer s Add holiday glamour to your drinks with these sparkly drink stirrers that can be made in minutes. Use skewers and add glittery foam balls found at your craft store to the pointy side of each skewers. For added pizazz add tassels made from embroidery floss to each foam ball. I attached the tassels with a simple office pin.

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Recipe

6 beets

2 tbs lemon juice

2 tbs tahini

1 tbs maple syrup

2-4 tbs water or olive oil handful of sunflower seeds handful of feta cheese salt & pepper

Preheat oven to 400F. Peel beets and wrap in aluminum foil. Arrange foil packets in a roasting pan and roast vegetables for 1 hour or until soft enough for fork to pierce easily. Remove from oven and cool slightly. Unwrap beets and slice into bite size pieces. Combine lemon juice, tahini and maple syrup. Adjust with water and olive oil until you get the consistency you like. Salt and pepper to taste. Toss roasted beets with dressing, sprinkle with sunflower seeds and crumbled feta and serve at room temperature. Serve with roast chicken or with salad greens.

PineCo

nes

Create instant holiday decorations with gold pinecones. Simply use pinecones you found in the woods or bought at the craft store and cover them with two thin coats of gold spray paint. Let dry completely. Gold pinecones can be added to your mantel, your table setting or you can hang them in your tree with a small loop of thread. They last many seasons.

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Recipe

1 brie

60 gr toasted walnuts honey pepper

Heat oven on broil. While oven is heating, toast your walnuts in a large dry frying pan. Put them in a small bowl. Unpack brie and place on parchment on a rimmed cookie sheet. Place in oven for a couple of minutes until cheese softens but doesnâ&#x20AC;&#x2122;t collapse. This depends on the size of the cheese you choose and can go very quickly. Remove from oven and carefully transfer brie to platter with a spatula. Sprinkle with pepper and serve immediately. Serve baked brie with walnuts, honey and, if desired, the cranberry sauce from rthe first recipe on the side or piled on top of the cheese. Serve with crackers or slices of baguette.

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480 gr all-purpose flour

1 tbs baking soda

1/2 tbs salt

225 gr unsalted, softened butter

450 gr sugar

2 eggs 1 tube cookie icing 2 tbs vanilla extract

Recipe Mehl, Backpulver und Salz Combine flour, baking powder and salt. In a separate bowl, beat butter and sugar with an electric mixer until butter turns fluffy. Mix in eggs and vanilla. On low-speed carefully add flour, one cup at a time and mix well. Divide dough in half, shape into disks. Cover in plastic and cool in fridge for at least 1 hour and up to a day. Preheat oven to 325F. On a lightly floured works surface, roll out dough to about Âź inch thickness. Cut stars and transfer to parchment lined cookie sheet. Reroll scraps and keep cutting. Chill until very firm, about 30 minutes. Bake, rotating sheets halfway through, until edges turn golden, about 13-15 minutes. Let cool completely. Decorate cooled cookies with icing and sprinkle with edible glitter stars.

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Recipe

340 g unsaltened,

softened butter

Preheat oven to 350F. In a bowl, beat butter and sugar with an electric mixer on medium-high until butter is fluffy. Add egg and beat until combined. Reduce speed to low and add flour. Mix until just incorporated.

230 g sugar

Shape dough into 1 inch balls. Place on parchment lined cookie sheet â&#x20AC;&#x201C; at least 3 inches 390 g all-purpose flour apart.

170 g raspberry jam

1 egg

Moisten thumb with water and gently press center of each ball to make an indentation. Add about Â˝ teaspoon of jam into each indentation. If the jam is too solid, heat it up a bit for easier handling. Bake cookies until golden brown, 18-20 minutes, rotating pans half way through. Let cool on wire rack.

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n o m a n n H e i a rts C

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ELFENKINDBERLIN

Rebecca Lina founded her own children's clothing label. On her blog she shares recipes, DIY tutorials and a lot of stories about the life with her sweet little daughter.

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INGREDIENTS & RECIPE

T R A E H R A #SUG

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Special Edition Christmas 2013

The Cake Workshop sisterMAG readers will know Claudia Gรถdke as a genius food photographer from past issues. For our #sisterMAGXMAS issue she has outdone herself and created ideas, how to decorate cakes in a very special way.

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Every single cake makes an impression - whether on your own Christmas table or as a gift. They are easy to bake and often quickly decorated. Since appearance is not everything and inner values are equally important, Claudia has also put together some recipes for cakes, frosting and fillings that you can combine as you like. So come in and discover the building blocks of our cake workshop!

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e k Vanilla Ca 172

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Egg

c o

Liqueur

C ak

C a e k t e a l o

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First you need to bake the cake layers. All recipes yield two high cake layers that can be cut in half horizontally. The layers should be wrapped in cling film and stored in the refrigerator over night. Theyâ&#x20AC;&#x2DC;ll be firm enough to be cut easily the next day. 174

The frosting and the filling can also be prepared a day in advance. Of course you can also use store bought jam!

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A cake is placed on the cake plate or serving dish. Then a part of the filling or simply frosting is added and distributed. Then continue with another cake and even more filling or frosting until all cake parts are put together. Using a spoon, you can take a bit of dough from the bottom to create a hollow for more filling. The filled cake is now put for at least half an hour in the refrigerator (or covered on the balcony).

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Place one layer on a serving plate or a cake stand and spread a portion of the filling or frosting evenly on it. Continue to fill, frost and stack the layers. Refrigerate the cake for at least thirty minutes. Cover the cake in a thin layer of frosting to seal in crumbs. Refrigerate again for another thirty minutes. Repeat the previous step to cover the cake completely. If you cover the cake with chocolate bark or candy canes, the frosting doesnâ&#x20AC;&#x2DC;t have to be perfectly even.

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XMAS

Mousse from apricots & apples

Whiskey Ganache

All rec

Pear Compote

ipes

fo r

prin

tou th

e re 181

Cranberrysauce

Blackberry Sauce

Christmas Ganache OrangeJam

Cinnamon Cherries

Weihnachtsausgabe | Dezember 2013

Favourite Frosting 1 pck vanilla pudding powder 400 ml milk 3 tbsp sugar

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chocolate fudge frosting

250 g butter, room temperature

180 g dark chocolate

Cook the vanilla pudding according to the directions on the package. Let cool completely.

250 g butter, room temperature

With a handmixer beat butter until light and fluffy. Gradually add one tablespoon of pudding, mixing constantly. Add icing sugar to taste, if the frosting is not sweet enough. Butter and pudding should have the same temperature before you start, otherwise they wonâ&#x20AC;&#x2DC;t combine.

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~100 g icing sugar Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. With a hand mixer, beat the butter until smooth and creamy. Add the chocolate and icing sugar. Beat frosting for 2-3 minutes until itâ&#x20AC;&#x2DC;s smooth and glossy.

Espresso Frosting

White Frosting 180 g white chocolate, melted and cooled again

1 pck vanilla pudding powder

250 g butter, room temperature

350 ml cold milk

~100 g icing sugar

3 tbsp sugar

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. With a hand mixer, beat the butter until smooth and creamy. Add the chocolate and icing sugar. Beat frosting for 2-3 minutes until itâ&#x20AC;&#x2DC;s smooth and glossy.

250 g butter, room temperature

2 Espressi

This frosting works exactly like Claudia's favourite frosting (see on the left), but the pudding is made with espresso. This frosting reipe is an allrounder. There are so many options, just by changing the liquid you cook the pudding with (see next page)

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Claudia's favourite frosting reipe is an allrounder. There are so many options, just by changing the liquid you cook the pudding with: Apple frosting: 400 ml apple juice instead of milk Chai Latte Frosting: Bring 300 ml milk to a boil, add 4 tea bags chai latte tea and let steep for 10 minutes. remove the tea bags and cook the pudding. Coffee Frosting: Cook the pudding with 400 ml cold coffee Mixed Berry Frosting: Thaw 750 g frozen mixed berries. place in a pan, bring to a boil and strain through a sieve. Cook the pudding with this »juice« and you‘ll get a very fruity and pink berry frosting.

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Almond

Brittle

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Mar

zip a n Special Edition Christmas 2013

Zuckerstangen

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Before buying the candy canes for this cake, make sure to measure the cake. Each candy cane is about 1 cm (0.4") thick. For a 18 cm (7") cake I needed 60-65 candy canes to cover the whole cake. Just press the candy canes slightly into the frosting. Wrap a nice ribbon around the cake to add a bit of stability to the candy canes.

See animation

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Ingredients 200 g chocolate 25 g chopped pistachios fresh cranberries 1 tsp honey sugar parchment paper

This decoration is so easy to make and very variable. You can use any kind of chopped nuts, dried fruit or sprinkles to decorate the chocolate.

the chocolate. Set aside for 2 hours until firm. Using a pizza cutter, cut and break the chocolate into large pieces. 189

Chop the chocolate and melt it in a heatproof bowl placed over a saucepan of simmering water.

Simply put the chocolate bark on the frosting to decorate the cake.

Meanwhile line a baking tray with parchment paper. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the pistachios over

Sugared Cranberries: Roll the fresh cranberries in honey and sugar. Place on top of the cake.

Special Edition Christmas 2013

100 g white chocolate silicon mould »Gemstone“ »Metallic“ food colour or »Lustre Dust“

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The gemstones will take some time to make and are best prepared a few days in advance. Chop a small amount of white chocolate and melt it in a heatproof bowl placed over a saucepan of simmering water. Fill the melted chocolate into the silicon mould, using a teaspoon.

Shake the mould carefully to get rid of any enclosed air bubbles. Put the mould in the refrigerator. After 15 minutes, simply remove the chocolate gemstones from the silicone mould. Itâ&#x20AC;&#x2DC;s easiest to apply the food colour with a soft brush, the Lustre Dust can be dabbed on and will stick

to the stones by itself. To keep the gemstones fresh for a few days, put them in a sealable box or put them on a backing tray and cover them with cling film. To decorate the cake, place the gemstones carefully on the frosting.

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Typography Cake

INGREDIENTS 250 g chocolate transfer foils / sheets (I used two)

You just need a bit of circumference and cut the Remove the transfer foil patience and skills to make transfer sheet according to when the chocolate has 193 this amazing cake. the size of the cake. set. Chop the chocolate and melt it in a heatproof bowl placed over a saucepan of simmering water.

Spread the chocolate onto the transfer sheet using a knife or a palette knife. Let dry for a bit. Before Let cool a bit. Meanwhile the chocolate is completely prepare the transfer sheet. hardened, wrap the transfer Measure the height and sheet around the cake, press gently onto the frosting.

Alternatively you could spread the chocolate onto the transfer sheet, let it dry and brake it into large pices. Use the chocolate bark to decorate the cake.

Special Edition Christmas 2013

4 ice cream cones

200 g white chocolate 200 g shredded coconut

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Using a serrated knife cut Cover the ice cream the ice cream cones to the cones with the chocolate. desired size. Carefully cover the cones Chop the chocolate and with the shredded coconut. melt it in a heatproof bowl Set aside to dry completely. placed over a saucepan of simmering water, let cool for a few minutes. Place the shredded coconut on a plate, set aside.

Cover the cake with the rest of the coconut and place the ice cream cones on the cake to decorate. For a snowy effect, simply sprinkle icing sugar over the cake.

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Theresa Neubauer Antonia Neubauer Eva-Maria Neubauer

Contributing Editors (Project Sourcing) Contributing Editors (Projects)

Contributing Editors (Text) Contributing Editors (Photo) Contributing Editors (Video) Design & Illustration Translation & Proof

Tina Bergs, Antonia Neubauer, Theresa Neubauer, Jennifer Patterson Tina, Bergs, Giulia Doyle, Claudia Gödke, Jeanny Horstmann, Rebecca Lina, Evi Neubauer, Susanne Schanz, Brittany Watson Jepson, Elisabeth Weber Einat Kayless Argaman, Yan Chen, Anne Faber, Theresa Neubauer Klara Kulenkampff, Ashley Ludaescher, Theresa Neubauer, Cris Santos Onn Halpern, Cris Santos Tina Bergs, Emma Block, Theresa Neubauer Victoria Kau, Amie McCracken, Antonia Neubauer, Tanja Timmer

Published bi-monthly by Carry-On Publishing GmbH, G ustav-Meyer-Allee 25, 13355 Berlin. Re-use of content is only allowed with written permission of publisher. There is no liability for unsolicited manuscripts and photographs. Management

Antonia Neubauer, Theresa Neubauer, Alex Sutter

Sales Marketing

Alex Sutter (Sales Dir.) Antonia Neubauer (Marketing Dir.), Donata Proske

Special Edition Christmas 2013

197

Tutorials

PHOTO: Melanie DeFazio

PROJECT

FOR

Yoga Mat

The Sporty

DOWNLOAD

FROM

Download PDF

Elfenkindberlin

MATERIALS

»» 2 pieces of fabric 86x45cm (34"x17.7") ("x") »» 1 piece of fabric for the carrying strap 70x9cm (27.5"x3.5") ("x")

»» 8 strips of fabric to make ribbons 30x4cm (11.8"x1.6") ("x")

HOW-TO 1. Lay out the fabric for the carrying strap, folded, right side on right side, seam up lengthways and turn over. 2. Seam up and turn over the ribbons, folded, right side on right side, too. 3. Lay the two large pieces of fabric out left side on left side (i.e. with the nice side showing) and fold lengthways so the nice side of the fabric is showing on the inside and outside of the bag. If you are using two differently patterned fabrics, make sure the fabric you want to be on the outside of the bag is on the inside at this point. Affix the carrying strap to both lower sides and close the seams on top and on the bottom. Then turn the bag around so the seams are on the inside. 4. Fold the open side twice all the way around, baste and also pin the ribbons in the same go and seam it all up. 5. Lift the ribbons up and add another seam on the top to make it all nice and tight. 6. Put your yoga mat into the bag and tie the ribbons.

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TUTORIAL

PROJECT

FOR

Gymsack

The Sporty

DOWNLOAD

Download PDF

MATERIALS

»» Leftover bits of cotton fabric in light colours »» Iron-on transfer film »» Approx. 1m (39") of string »» Illustrations for download

HOW-TO 1. Cut the fabric to a size of 50x70cm (19.5"x27"). 2. Sew the lower and lateral edges together and neaten. 3. Trim the upper edge leaving a small gap for the string. 4. Print the desired motif on the transfer film and iron onto the bag. 5. Thread the string and tie a knot at the end.

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PROJECT

FOR

Seasonal Cinnamon-Apple Chips

The Sporty

DOWNLOAD

FROM

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INGREDIENTS

»» 2 medium-sized apples »» 4tbsp powdered sugar/icing sugar »» 2tsp cinnamon powder

Zucker, Zimt und Liebe

HOW-TO 1. Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper and set aside. 2. Wash the apples and cut them into very thin slices – this is best done with a grater or slicer.  3. Lay the apple slices flat on the tray making sure they don’t overlap. Mix cinnamon powder and icing sugar, sift the mixture over the apples and bake them in the oven for 80 to 90 minutes,

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turning the slices after 30 minutes and then again after 60 minutes. 4. After the chips have cooled down completely, scoop them into cellophane bags for an especially pretty treat.

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Photos: Jeanny Horstmann

PROJECT

FOR

Elegant Jogging Bottoms (size 36)

The Sporty

DOWNLOAD

Download PDF

MATERIALS

»» Fabric: 1,10m (43.3") elastic fabric, we used a wonderfully soft and easy to sew wool-mix (40WO, 28PL, 18PA, 14SE) from Stoffkonzepte.de »» 77cm (30.3") of elastic 3cm (1.2") in width,

»» 2 golden eyelets

HOW-TO 1. Sew the rearward darts. 2. Close the inner leg seam. 3. Attach the piping laterally to the front part of the pants. This is best done using a special piping foot. You can see a tutorial here

4. Close the side seams. 5. Sew the pants' median seam. 6. Sew the narrow sides of the elastic leg cuffs

»» 1,8m (71") beige brown piping (Stoffkonzepte. de )

7. Slightly smock the lower pant legs and attach

»» one shoe-lace 1,2m (47") in length

8. Iron 6x3cm (2.5"x1.0") strips of lining onto the

together. them to the cuffs. middle of the waist cuff and attach the eyelets as indicated. 9. Stitch rear seam together as shown. 10. Baste the cuff to the top of the pants, thread the shoe-lace through the eyelets into the cuff and seam the cuff and the pants together, smocking the fabric slightly. 11. Thread the elastic.

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PROJECT

FOR

Ironing Board Cover

The Household Manager

DOWNLOAD

Download PDF

MATERIALS

HOW-TO CUT THE FABRICS

»» Spare pieces of cotton fabric in varying colours

1. 12 white squares 11x11cm (4.3"x4.3") each

»» 0,5m (20") Molton cotton for the padding

diagonally to make 38 white triangles

FOR THE SIDEPARTS:

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»» Approx. 2m (79") of elastic, 0,5mm (0.2") in width »» Approx. 1m (39") of string

2. 14 white squares 12x12cm (4.7"x4.7") each, cut 3. 14 squares in varying colours 12x12cm (4.7"x4.7") each, cut diagonally 4. Strips of white fabric, 7cm (2.75") in width – their length will depend on the size of the board SEWING INSTRUCTIONS

1. Sew the triangles together as shown in the photograph and assemble the individual rows one by one. 2. Don’t nest the seam allowance by pressing it towards one side, as you would with ordinary patchwork, but divide it in order to avoid bumps which would get in your way when ironing. 3. Make sure you create an hourglass pattern and check the alignment regularly. 4. Stitch the individual rows together. 5. Attach the white strips to the narrow and broadsides.

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TUTORIALS

6. Put the cover on an ironing board to cut the curvature. 7. Cut the Molton cotton to the same size as the patchwork and turn over leaving the rear end (the straight edge) open.

8. Pull through, iron and quilt at a width of about 1cm (0.4"). 9. Thread the elastic. 10. Cut the string in half and attach to the rear end of the cover so as to be able to tie it to the board. 11. Close up the rear end.

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Special Edition Christmas 2013

PROJECT

FOR

Magnetic Tote Bag

The Household Manager FROM

Ducklings In A Row

MATERIALS »» A canvas tote bag

1. Place your cardboard inside your bag to

»» Gesso primer

prevent any paint bleed. In truth I didn't have

»» Magnetic paint

a problem with this, and the gesso primer

»» Two foam brushes

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HOW-TO

should help, but better safe than sorry.

»» Masking tape (you could likely use painter's tape, too, I just happened to have masking tape on hand)

2. Tape off the area you want to paint with

»» Scrap cardboard sized to fit inside your bag

sturdy canvas, so I could get away with

masking tape. 3. Using your foam brush, apply an even coat of gesso primer onto the bag. I used a pretty one coat, but you may need a second coat depending on your bag. 4. Once your primer is dry, prepare your magnetic paint. Stir well until the paint is thick and even, like a milkshake. 5. Apply 1–2 coats of magnetic paint as directed. Peel away tape. 6. Fill with magnets and enjoy!

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PROJECT

FOR

Spekulatius Star Cake with Plum Sauce

The Household Manager

DOWNLOAD

FROM

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INGREDIENTS

HOW-TO

Serves 4

1. Beat the butter, sugar and vanilla sugar

»» 250g (9oz) soft butter »» 200g (7oz) sugar »» ½ sachet of vanilla sugar »» 4 eggs »» 100g (3.5oz) Smetana »» 250g (9oz) spelt flour

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La Petite Cuisine

»» ½ sachet of baking soda »» Lemon zest »» 1 heaped tsp gingerbread spiece mix »» Butter and flour for the baking tray »» 1 jar (700g/24oz) stewed plums »» 1tbsp cane sugar »» 1 vanilla pod »» 1-2 cinnamon sticks »» 2 star anise »» 2tbsp lemon juice »» 3tbsp powdered sugar »» Cookie cutters

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until fluffy. Add first the eggs and then the Smetana and mix well. Blend flour and baking soda and add the mixture to the dough. Then add the lemon zest and ginger bread spice. Butter a rimmed baking tray (approx. 35x27cm/13.8"x10.5") and sprinkle with flour. Spread the dough flat across the tray and bake for 40 to 45 minutes at 160°C (320°F). 2. Heat the plums slowly in their own juice adding sugar, vanilla seeds, cinnamon sticks, star anise and lemon juice in the process. 3. Cut stars in different sizes from the cake and arrange them on plates. 4. Serve warm or cold with powdered sugar and stewed plums. Tip: Use cake leftovers to make a trifle or instead of lady fingers in a tiramisu.

TUTORIAL

PROJECT

FOR

Winter Salad

The Household Manager

DOWNLOAD

FROM

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INGREDIENTS Serves 4 »» 200g (7oz) Brussels sprouts »» 100g (3.5oz) lamb’s lettuce »» 80g (2.8oz) oak leave lettuce »» 100g (3.5oz) Lollo Bionda »» 100g (3.5oz) precooked chestnuts »» 150g (5.25oz) diced bacon »» 1.5tsp poppy seeds »» 250g (8.75oz) goat’s milk Gouda »» 1 star fruit DRESSING:

»» 100ml (3.4fl oz) olive oil »» 120ml (4fl oz) white balsamic vinegar »» 120ml (4fl oz) freshly squeezed orange juice

La Petite Cuisine

HOW-TO 1. Plug and clean the sprouts and boil for about 30 minutes until firm or soft to taste. In the meantime trim and clean the lettuces, dry and cut into bite-sized pieces. Cut chestnuts into small pieces and set aside. Make a dressing from the oil, vinegar, orange juice, salt and pepper. Cut the star fruit into thin slices. Preheat the oven to 150°C (300°F). Cut the cheese into thick slices and use the cookie cutters to cut stars. Roast the bacon in a pan. 2. Put lettuce, sprouts and cheese stars onto four plates. Sprinkle with bacon, poppy and chestnuts. Add two slices of star fruit to each plate and sprinkle with dressing.

»» Sea salt »» Freshly ground white pepper »» Cookie cutters

Special Edition Christmas 2013

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PROJECT

FOR

Vegetarian Ravioli Stars

The Household Manager

DOWNLOAD

FROM

Download PDF

La Petite Cuisine

INGREDIENTS Serves 3

HOW-TO 1. Combine all ingredients to make a smooth

»» 100g (3.5oz) spelt flour

dough. If it’s too sticky, add more flour. Cover

»» 100g (3.5oz) durum wheat semolina

and let set for 30 minutes.

»» 1 egg

2. In the meantime wash the spinach, chop coarsely and blanch in boiling water for a

»» 50ml (1.7fl oz) water

few minutes. Drain. Grate the parmesan

»» 1tsp salt

and blend with the goat’s cream cheese and ricotta. When the spinach has cooled, add it

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»» 70g (2.5oz) fresh spinach leaves

to the mix. Peel then halve the onions and

»» 70g (2.5oz) goat’s cream cheese

the dough into smaller pieces and, using a

»» 70g (2.5oz) ricotta

sheets. Keep dusting the work surface with

»» 40g (1.4oz) parmesan

slice them into half rings. Set aside. Divide pasta maker or a rolling pin, make 6 thin flour while rolling. Spread cheese-spinach filling in a star shape on a sheet of dough

»» Flour to roll out the dough

making sure you fully cover the shape up into

»» 1 egg

along the edges using a brush. Put a second

the corners. Beat the egg well and spread it sheet of dough on top and use a ravioli cutter

»» 2 medium-sized onions

to trace the shape of a five pointed star. Put

»» 40g (1.4oz) butter

before boiling.

»» Approx. 10 sage leaves »» 30g (1oz) parmesan

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the finished stars on a flour covered surface 3. Bring water to a boil and add salt. Grate the parmesan. Roast the onions in a pan, melt

TUTORIALS

the butter in a small pot and

4. Place a star on each plate and

fry the sage in it. Carefully put

add the softened onions and fried

the stars into the simmering

sage. Serve with parmesan and

water (it should not be boiling

while still hot.

at this point) and cook for 3 to 5 minutes, depending on their size.

Tip: Perfect with a green side salad.

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Special Edition Christmas 2013

PROJECT

FOR

Crunchy Brittle Stars

The Household Manager

DOWNLOAD

FROM

Download PDF

La Petite Cuisine

INGREDIENTS makes 4 big, 8 medium and 16 small stars

HOW-TO 1. Blend the flour, sugar and salt, gather and make an indentation in the middle. Crack the

»» 320g (11.25oz) spelt flour

eggs into the indentation. Add the butter in

»» 100g (3.5oz) fine sugar

dough by hand. Wrap in cling film and chill for

»» 2 pinches of salt »» 2 eggs (size L) »» 140g (5oz) butter

little flakes and swiftly knead into a smooth an hour. 2. Roll out the dough to a height of 3mm (1”) on a parchment lined baking tray and spread marmalade or jam on it.

XX »» 4tbsp marmalade or apricot jam »» 180g (6.3oz) butter »» 180g (6.3oz) cane sugar »» 250g (9oz) nuts (almonds, hazelnuts, walnuts) »» 30g (1oz) pumpkin seeds »» 30g (1oz) sesame seeds

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3. Chop the nuts for the brittle. Melt the butter and add sugar, nuts, pumpkin seeds and sesame and stir well. Spread the mixture on the dough while still hot and bake at 200°C (390°F) for about 16 to 18 minutes. Let it cool for a few minute before cutting out stars. Tip: The stars make a great present but the leftovers taste just as good!

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Photo: Susanne Schanz

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Photo: Susanne Schanz

PROJECT

FOR

Hot Apple Punch for about 1,2 liters (~40fl oz)

The Household Manager

DOWNLOAD

Download PDF

INGREDIENTS

FROM

La Petite Cuisine

HOW-TO

»» 30g (1oz) skinned almonds

Toast the almonds in a pan without adding extra

»» 1 lemon

ginger and cut it into pieces. Bring 400ml (13.5fl

»» 2cm (0.75") ginger

oz) water to a boil. In the meantime, peel the

»» 2 big apples

apples, cut them into slices 0,7cm (0.3") thick

»» 2tbsp cane sugar

and cut stars from the slices using the cookie

»» 3-4 star anise

cutters. Sprinkle with 2tbsp of the lemon juice.

»» 1l (33.8fl oz) naturally cloudy apple juice

Cut the remaining bits of the apple into pieces, add the apple skin, ginger, sugar, star anise and

»» Cookie cutters

almonds and boil until the apples are soft. Make

fat or oil. Set aside. Squeeze the lemon. Peel the

sure to remove the star-shaped apples a few minutes in. When done, strain the mass. Pour the apple juice into the remaining boiling water, heat back up and add 2tbsp of lemon juice. If you prefer a sweeter taste, add sugar.

Special Edition Christmas 2013

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PROJECT

FOR

Knitted Coat Hanger Covers

The Household Manager

DOWNLOAD

Download PDF

MATERIALS

»» Leftover bits of thin wool »» Knitting needles 2,25mm (US:1, old US:12) »» Simple wooden coat hangers

HOW-TO 1. Cast on 12 stitches 2. Stitch all selvedge stitches on the right in order to create a row of small nodules at the edge which will make it easier to sew 3. Knit a pattern of your choice (like the moss stitch in our photo) 4. Knit 22cm (8.7") and then knit two stitches together in the middle and knit one stitch up

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on the next row in order to make a small hole for the hook. 5. Knit another 22cm (8.7"), then cast off. 6. Slide onto the coat hanger and sew together Tip: This coat hanger cover is especially handy for silk clothes.

sister-mag.com

Photos: Thea Neubauer

PROJECT

FOR

Animal Business Card Holder in Gold

The Business Performer FROM

Preciously Me

MATERIALS

HOW-TO

»» Toy animal

1. First, take a toy animal of your choice.

»» Marker

2. Using a marker, make lines to indicate where

»» Spray paint in the colour of your choice (e.g. gold)

your animal will be cut. 3. Cut your toy using a craft knife or even better a Dremel if you have one. This is much faster and you will have a clean cut. 4. Finally, you only have to paint your animal with the spray paint color of your choice but

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I recommend the gold one because the card holder really seems to be made of metal!

sister-mag.com

PROJECT

FOR

iPhone Bag

The Business Performer

DOWNLOAD

FROM

Download PDF

The House That Lars Built

MATERIALS

»» Scissors »» Sewing machine (or just needle and thread) »» Felt »» Material of your choice »» Ruler or tape measurer »» Padding

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»» Ribbon »» Utility knife »» Glue gun »» Foam core or cardboard DIMENSIONS OF THE PIECES:

»» 2 pieces of felt at 19x8cm (7.5"x3.2") and 14x8cm (5.5"x3.2") »» 2 pieces of foam core both at 12.5x8cm (5"x3.2") »» 4 pieces of padding 12.5x8cm (5"x3.2") »» piece of fabric 21(folded)x14cm (8.3"x5.5")

HOW-TO 1. Hot glue the padding onto both sides of the foam core and press down. Do this to both pieces of foam core. 2. Fold the long piece of felt up to 5.5cm (2.2") mark and stitch up both sides. 3. Fold the shorter piece of felt in half and stitch up both sides to secure. 4. Using your utility knife, cut slits in the felt about 1cm (0.4") apart. These will hold credit cards. 5. Make a sack from the piece of fabric by stitching up both sides and then turning inside out. 6. Insert one of the pieces of foam core into the bottom of the sack. 7. Stitch along the side of the foam core. Leave a little bit of wiggle room, but not too much. The amount of space will determine how much you can close the wallet at the end. 8. Insert the second piece of foam core. 9. Finish off the edge by gluing down the fabric edges, as if you are wrapping a gift. Handstitch the second flap down so that you can’t

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TUTORIALS

see the unfinished edges.

onto the two sides of the fabric.

10. Hand sew the ribbons down in

Make sure you sew the bottom

the middle of each side.

down as well.

11. Hand sew the two pieces of felt

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Special Edition Christmas 2013

Photos: Cassidy Tuttle

PROJECT

FOR

Passport Holder

The Business Performer FROM

Always Rooney

MATERIALS »» Leather

1. Lay out passport and draw around with

»» Chalk

chalk leaving 2 inches on each side to fold

»» Passport to measure

over.

OPTIONAL:

»» Paint »» Paintbrush »» Cotton swabs

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HOW-TO

2. Cut out. 3. Fold sides over and sew around rectangle. (For sewing leather some tips here

)

4. To decorate the outside, I used cotton

»» Stamps

swabs to make a dotted pattern. Use your

»» Hammer

creativity and make stamps out of erasers or tape out a design and paint over it. 5. Finally, I took a hammer and metal stamps to imprint the words "Just Go".

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Photos: Always Rooney

PROJECT

FOR

Hippo Bookends

The Business Performer FROM

natalme

MATERIALS »» Plastic animal

HOW-TO 1. First, use your epoxy glue to adhere your plastic

»» Scrap wood

animal to your wood piece. Next, spray the

»» Epoxy glue

entire surface with your paint primer. When the

»» Spray paint and primer.

choice.

primer is dry, spray paint in the color of your 2. Allow to dry completely, and then your adorable animal bookend is ready to use!

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XXXV

PROJECT

FOR

Homemade Tea in Heart Bags

The Business Performer

DOWNLOAD

Download PDF

INGREDIENTS

HOW-TO DRYING THE FRUITS

»» Tea filters »» Red embroidery thread ROSEMARY-LEMON:

»» Rosemary »» Lemon (untreated)

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1. Slice the fruits (like oranges, apples, lemons) and ginger as finely as possible (the thinner they are the quicker they will dry). 2. Dry them on a grill tray in an oven no warmer than 50°–100°C (120°–210°F). They will burn

CRANBERRY & GINGER:

at a higher temperature. Drying can take up

»» Cranberries (buy them dried and preferably sugar-free)

to 12 hours, but oranges and apples may only

»» Ginger – dried »» Orange – dried CHRISTMAS TEA:

»» Cinnamon sticks »» Cardamom »» Nutmeg »» Clove »» Apple »» Raisins / Sultanas »» Orange (untreated)

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take 3 or 4). TEA BAGS

3. Print out the heart pattern

and draw it

onto the teabags. Mix the ingredients for the different flavours, put them into the bags and seam them up with red embroidery thread. 4. Print out the tea tags

, cut out, punch a

whole in the tea bags and the tag and attach with embroidery thread or other ribbon.

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PROJECT

FOR

Playlist

The Online Friend

DOWNLOAD

Download PDF

MATERIAL

HOW-TO HEART IMAGE

»» Print the playlist (A4, see template)

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Download pattern for heart shape and put on a

»» QR code linking to your playlist

sheet of A4 textured paper. Place on a soft surface

»» red thread

needle. Embroider the heart (see pattern image)

»» A4 sheet of high quality paper (>200g/m2)

with red embroidery thread. Knot on the back.

»» silver paper for the envelope

like a ironing board and pierce all pinholes with a

PLAYLIST

Put together desired songs on Spotify in a playlist. You can also access our #zeigeHerz-playlist on Spotify, right click on the titles that you like and create your own playlist by »Add to ...«. You can of course copy and print the playlist. CREATE QR-CODE

Right click on your Spotify playlist (e.g. in the left sidebar of Spotify) and click on the »Copy HTTP Link« button. Convert the URL with a QR code generator (e.g. http://goqr.me/

). Save, print

QR code and put in the little booklet. BOOKLET

Fold envelope in half. Bind a small book (a good guide for the 5-hole binding can be found on Design Sponge

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Take a square envelope and cut a hole in the middle or even fold your own envelope. Insert the little booklet and give as a gift.

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Photos: Thea Neubauer

PROJECT

FOR

Beaded Bracelet

The Dapper

DOWNLOAD

Download PDF

MATERIALS

»» Link chains (you can get them at a DIY store) – 3x the circumference of your arm minus the width of the beads »» A large decorative bead

HOW-TO 1. Cut the link chains to the same length. Join at both ends using the jump rings. 2. At one end, insert the eye pin into the jump ring and close the ring using pliers. 3. Thread one small bead, then the large bead,

»» 2 small beads

then the other small bead onto the pin and cut

»» 2 jump rings (get them at Magic & Arts)

the wire, leaving about 7mm/0.3” of excess

»» 1 eye pin (47mm/1.85”) »» Clasp

length. 4. Using rounded pliers, form an eye at the end (shaping it to look like the original eye on the other side). 5. Attach the clasp and fully close the eye, using pliers to press it on tightly.

Special Edition Christmas 2013

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Photos:

sister-mag.com

Thea Neubauer

TUTORIAL

PROJECT

FOR

Stole

The Dapper

DOWNLOAD

Download PDF

MATERIALS »» 0,25m (approx. 10") grey woollen fabric »» 0,3m (13") fur fabric or an old mink coat: flea markets and ebay are good places to find secondhand mink coats

HOW-TO 1. Disassemble the pieces of the mink coat, cut the front pieces and sew them together to make one piece 1,2m in length and 0,3m wide (47"x11.8"). 2. Join the piece on the narrow side. 3. From the woollen fabric, cut a piece 1,2m in length and 25cm wide (47"x10") and join it on the narrow side, too, leaving a 15cm (6") gap. 4. Turn over the mink piece and the woollen piece, then turn by pulling it through the gap. 5. Sew the gap up by hand.

Special Edition Christmas 2013

XLIII

PROJECT

FOR

Glitter Socks

The Dapper

DOWNLOAD

Download PDF

MATERIALS

HOW-TO

»» Fine but opaque kneelength socks, like these from Falke

1. Create a pattern or print out this pattern

»» Rhinestones, e.g. on

3. Using an applicator, glue the rhinestones to

ebay

2. Transfer the pattern onto the socks. the socks.

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Special Edition Christmas 2013

TUTORIALS

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Photos: Thea Neubauer

Special Edition Christmas 2013

PROJECT

FOR

Corsage

The Dapper

DOWNLOAD

Download PDF

MATERIAL

»» Scraps of fabric (e.g. checkered flannel) »» Fusible interfacing

HOW-TO 1. Coat scraps of fabric either with starch or iron on interlining on the backside of the fabric.

»» Brooch pin

2. Cut out flower pedals.

»» Pearl

3. If available iron with the round attachment of a mini flat-iron (available at DaWanda

) the

flower pedals into a round form, so that they have a nice shape.

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4. Now sew together the flower pedals so that a nice round bloom is formed. 5. Sew a pearl in the middle of the bloom to cover the seams. 6. Sew the bloom onto a brooch pin (available at DaWanda

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). It is also possible to glue it.

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Photos: Thea Neubauer

TUTORIAL

PROJECT

FOR

Bow Pullover (Size 36-40)

The Dapper

DOWNLOAD

Download PDF

MATERIALS »» 0,6m (23.6") silk chiffon, e.g. from Anita Pavani Stoffe »» A large man’s sweater – like this one from Peek & Cloppenburg

HOW-TO 1. Disassemble the sweater keeping the neck cuff intact (as redoing it will require a lot of time and patience). 2. Cut the pieces according to the pattern and finish the edges to avoid running. 3. For the slit, take a spare piece from the sweater or any other strip of fabric to the centre of the rear part and turn them over, sewing the inside on by hand. 4. Seam up the sweater. 5. Cut two strips of chiffon of 70x27cm (27.5"x10.5") each. 6. Seam them up lengthwise using very small zigzag stitching. 7. Hem one narrow side of each strip by hand. 8. Fold the respective open narrow ends and slide each into one open end of the neck cuff. 9. Seam up the open neck cuff ends.

Special Edition Christmas 2013

XLIX

PROJECT

FOR

Fur Clutch

The Dapper

DOWNLOAD

Download PDF

MATERIALS »» Several pieces of fur – fake or rabbit fur (e.g. via ebay ) »» Leftover bits of fabric for the lining »» Purse handle 20cm (7.8"), e.g. here at DaWanda

»» Textile adhesive

HOW-TO 1. Cut the fabrics by transferring the respective patterns onto the backside of each piece of fur and cutting them with a razor blade so as not to damage the front. 2. Sew the individual parts together up to the mark indicated. 3. Cut and seam up the lining fabrics. 4. Place the outer bag and the lining bag with their right sides facing and stitch them together leaving a small gap on the upper edge to turn it. 5. Pull the exterior bag through the gap in the lining and sew up the hole by hand. 6. Quilt the upper edge at presser foot width making sure to press down on protruding hair so it won’t get in the way when affixing the handle. 7. Cover the handle ends in textile adhesive and attach the handle to the bag.

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Special Edition Christmas 2013

PROJECT

FOR

Monogram Cookies

The Intellectual

DOWNLOAD

FROM

Download PDF

Elfenkindberlin

INGREDIENTS »» 75g (2.6oz) butter

1. Heat butter, sugar and honey in a pot and keep

»» 125g (4.4oz) honey

stirring until the sugar has melted. Transfer

»» 125g (4.4oz) brown sugar

the mass into a bowl and let it cool slightly

»» 230g (8oz) flour

the egg. Keep stirring until the mass has gone

»» 50g (1.8oz) ground almonds

all shiny and is not sticky anymore. Cover the

»» 0.5tsp cinnamon

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HOW-TO

»» 1tsp gingerbread spice mix »» 1 egg

before adding almonds, flour, the spices and

bowl and let it set in fridge overnight. 2. Roll out the dough on a lightly flour-dusted surface and cut out letters. Alternatively, gingerbread men, reindeer, turkeys or hearts or any other shape you can think of. 3. Bake the cookies on a parchment lined tray for 15 to 20 minutes in the preheated oven. Small letters will be done after 10 minutes. Add a little cocoa powder to the finished cookies for a special treat.

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LIII

PROJECT

FOR

Pyjamas

The Intellectual

DOWNLOAD

Download PDF

MATERIALS »» An old drop sheet (try grandma’s attic, a second-hand store or eBay) »» Spare pieces of cotton in a different colour

HOW-TO 1. Consider the pattern or embroidery on the drop sheet when cutting. 2. Ornamentations look best in the lower corners of the finished pyjama fronts. 3. Just be creative! 4. If you want to use piping, don’t buy it pre-made as this will shrink in the hot wash. 5. Cut diagonal strips from a nice fabric instead

LIV

and sew them onto your PJs. 6. Close the shoulders paying special attention to the seam numbers. 7. Finish the sleeve piping. 8. Sew on the sleeves. 9. Stitch up the side and sleeve seams (always use a fell seam for clothes that are likely to be washed frequently: http://www.youtube.com/ watch?v=555ut3dqAB4). 10. Sew the rear collar seam and the trim to the pyjama top. 11. Sew the lower collar seam to the rear neckline. 12. Baste the trim to the front edge, right side on right side, and seam it up.

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TUTORIALS

13. Turn and iron the front and collar edges, making incisions along the curvature where necessary. 14. Fold the trimming edge and the seam edge and stitch them on. 15. Make button holes and sew on the buttons. 16. Sew the pipe trimming to the lower

17. Stitch up the inseam using a fell seam. 18. Close up the front and rear pant seams, also using a fell seam. 19. Iron along the upper seam, fold and quilt at desired width (i.e. the width of the elastic used). 20. Thread the elastic.

pant legs.

Special Edition Christmas 2013

PROJECT

FOR

Pocket Square

The Intellectual

DOWNLOAD

Download PDF

MATERIAL »» Fabric remnants cut to 27.5 x 27.5cm / 10.8”x10.8” (preferably silk or thin cotton) »» Thread in a colour matching the fabric »» Embroidery thread in the desired colour of the ornamentation

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»» Very thin embroidery needle »» Contour pen

HOW-TO 1. Cut the fabric to size. Fold the edge very narrowly twice and seam it up using small, invisible stitches (i.e. carrying only one thread on the upper side of the fabric so the stitches aren't visible from the front). 2. Print out a monogram card. Transfer the desired letters onto transparent paper. Trace the mirrored contours with the contour pen and iron it onto the fabric. 3. Using a very fine embroidery needle, add satin stitches in a colour of your choice. Should the contour pen marks still be visible, wash before wrapping/giving it away.

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Photos: Thea Neubauer

PROJECT

FOR

Plum Cake

The Foodie

DOWNLOAD

FROM

Download PDF

Audrey's 74

INGREDIENTS »» Butter or nonstick spray, for greasing pan

1. Preheat oven to 175°C (350°F). Line the bottom of a 9" spring form pan with parchment paper.

»» 12 large pitted prune plums

Butter the paper and the sides of the pan. Pit

»» 3 large eggs

(The nicer you cut the pieces, the nicer the

»» 200g (7oz) granulated sugar »» 1tsp vanilla extract

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HOW-TO

»» 125g (4.4oz) allpurpose flour »» Powdered sugar, to finish (optional)

your plums, then cut the plums into quarters. slices will look.) Pile the fruit directly in the prepared pan. 2. Meanwhile, in a large bowl, using whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, and then stir in flour with a spoon until just combined. The batter will be very thick.

CAKE FLAGS Use skewers and wrap a strip of coloured washi tape around the top. Cut

3. Pour over fruit in pan, using a spoon or spatula to spread the batter so that it covers all exposed fruit. Make sure to push the batter all the way down or else the plums will get too wet once heated.

tips into flag shape. Make

4. Bake in preheated oven for 60 minutes, or until

sure the tape aligns

a tester comes out free of batter. Cool in pan for

nicely so the flags look

10 minutes on rack, then flip out onto another

pretty from all sides.

rack, peel off the parchment paper, and flip it back onto a serving platter. 5. Serve warm or cooled, dusted with powdered sugar.

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TUTORIALS

LIX

Photos: Giulia Doyle

Special Edition Christmas 2013

PROJECT

FOR

Tangerine Cardamom Cranberry Sauce

The Foodie

DOWNLOAD

FROM

Download PDF

Audrey's 74

INGREDIENTS »» 1 bag of fresh cranberries

HOW-TO 1. In a small sauce pan combine cranberries, sugar, water and cardamom pods. Bring to a

»» 113g (4oz) sugar

boil and then reduce heat to a simmer. Cook

»» 118ml (4oz) water

berries a couple of minutes until they burst

»» 3 pods of cardamom

when poked with a spatula. Turn off heat and

»» 1 large tangerine (wash well)

add zest and juice from tangerine. Combine well and remove cardamom pods. 2. Can be stored in fridge for a week or more. Use it on turkey, chicken or pork dishes.

GILDED GIFT TAGS Package food gifts in nice jars and add simple gifts tags. Add holiday sparkle to your gift tags with some gold stamps – I used my letter to personalize my tags and I used a start stamp for others.

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TUTORIAL

PROJECT

FOR

Pink Sparkling Wine with Pomegranate

The Foodie

DOWNLOAD

FROM

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Audrey's 74

MATERIALS »» 1 bottle of pink sparkling wine or champagne »» Seeds of 1/2 pomegranate

HOW-TO 1. Add a bit of prettiness to your sparkling wine this season by adding a tablespoon of pomegranate seeds to each glass before pouring. Looks especially pretty with pink sparkling wine.

SPARKLY DRINK STIRRERS »» Skewers

1. Add holiday glamour to your drinks with these

»» Glittery foam balls

sparkly drink stirrers that can be made in

»» Tassels made from embroidery floss

minutes. 2. Use skewers and add glittery foam balls found at your craft store to the pointy side of each skewer. For added pizazz add tassels made from embroidery floss to each foam ball. I attached the tassels with a simple office pin.

Special Edition Christmas 2013

LXI

PROJECT

FOR

Roasted Beets Lemon Tahini Dressing

The Foodie

DOWNLOAD

FROM

Download PDF

Audrey's 74

INGREDIENTS »» 6 beets

1. Preheat oven to 200°C (400°F). Peel beets and

»» 2tbsp lemon juice

wrap in aluminum foil. Arrange foil packets in

»» 2tbsp tahini

a roasting pan and roast vegetables for 1 hour

»» 1tsp of maple syrup

or until soft enough for fork to pierce easily.

»» 2-4tbsp water or olive oil (or a combination)

beets and slice into bite-sized pieces.

»» salt & pepper, to taste

LXII

HOW-TO

Remove from oven and cool slightly. Unwrap 2. Combine lemon juice, tahini and maple syrup.

»» handful of sunflower seeds

Adjust with water and olive oil until you get

»» handful of crumbled feta cheese

to taste. Toss roasted beets with dressing,

the consistency you like. Salt and pepper sprinkle with sunflower seeds and crumbled feta and serve at room temperature. 3. Serve with roast chicken or with salad greens.

GILDED PINE CONES Create instant holiday decorations with gold pinecones. Simply use pinecones you found in the woods or bought at the craft store and cover them with two thin coats of gold spray paint. Let dry completely. Gold pinecones can be added to your mantel, your table setting or you can hang them in your tree with a small loop of thread. They last many seasons.

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LXIII

PROJECT

FOR

Baked Brie with Walnuts, Honey and Cranberries

The Foodie

DOWNLOAD

FROM

Download PDF

Audrey's 74

INGREDIENTS »» 1 Brie

HOW-TO 1. Heat oven on broil. While oven is heating, toast

»» Pepper

your walnuts in a large, dry frying pan. Put

»» 60g (2.1oz) of toasted walnuts

them in a small bowl.

»» Honey »» Cranberry Sauce

2. Unpack Brie and place on parchment on a rimmed cookie sheet. Place in oven for a couple of minutes until cheese softens but doesn’t collapse. This depends on the size of the cheese you choose and can go very quickly.

LXIV

Remove from oven and carefully transfer Brie to platter with a spatula. Sprinkle with pepper and serve immediately. 3. Serve baked Brie with walnuts, honey and cranberry sauce on the side or piled on top of the cheese. Serve with crackers or slices of baguette.

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TUTORIAL

PROJECT

FOR

Jam Thumbprints

The Foodie

DOWNLOAD

FROM

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Audrey's 74

INGREDIENTS »» 340g (12oz) unsalted butter, softened »» 225g (8oz) sugar »» 1 large egg »» 325g (11.4oz) allpurpose flour »» 105g (3.7oz) raspberry jam

HOW-TO 1. Preheat oven to 175°C (350°F). In a bowl, beat butter and sugar with an electric mixer on medium-high until butter is fluffy. Add egg and beat until combined. Reduce speed to low and add flour. Mix until just incorporated. 2. Shape dough into 2,5cm (1") balls. Place on parchment lined cookie sheet – at least 7,6cm (3") apart.

LXV

3. Moisten thumb with water and gently press center of each ball to make an indentation. Add about ½ tsp of jam into each indentation. If the jam is too solid, heat it up a bit for easier handling. 4. Bake cookies until golden brown, 18–20 minutes, rotating pans half way through. Let cool on wire rack. 5. Makes about 4 dozen.

Special Edition Christmas 2013

PROJECT

FOR

Iced Sugar Cookie Stars

The Foodie

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FROM

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Audrey's 74

INGREDIENTS »» 480g (16.9oz) allpurpose flour »» 1tsp baking powder »» ½tsp salt »» 225g (8oz) unsalted butter, softened »» 450g (15.9oz) sugar »» 2 large eggs

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»» 2 tsp vanilla extract »» 1 tube of cookie icing »» Edible gold glitter stars

HOW-TO 1. Combine flour, baking powder and salt. In a separate bowl, beat butter and sugar with an electric mixer until butter turns fluffy. Mix in eggs and vanilla. On low-speed carefully add flour, 120g (4.2oz) at a time and mix well. Divide dough in half, shape into disks. Cover in plastic and cool in fridge for at least 1 hour and up to a day. 2. Preheat oven to 160°C (325°F). On a lightly floured works surface, roll out dough to about 0,6cm (¼") thickness. Cut stars and transfer to parchment lined cookie sheet. Reroll scraps and keep cutting. Chill until very firm, about 30 minutes. 3. Bake, rotating sheets halfway through, until edges turn golden, about 13–15 minutes. Let cool completely. 4. Decorate cooled cookies with icing and sprinkle with edible glitter stars. 5. Makes about 3 dozen, depending on size.

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LXVII

Photo: Giulia Doyle

PROJECT

FOR

Cinnamon Hearts

The Foodie

DOWNLOAD

FROM

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Elfenkindberlin

INGREDIENTS »» 500g (4 cups) almond flour (i.e. very finely ground almonds) »» 3 to 4 tsp honey »» 400g (3 1/5 cups) powdered sugar/icing sugar »» approx. 3 tsp cinnamon »» 3 eggs

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»» 1 tbsp lemon juice

HOW-TO 1. Mix the almond flour, cinnamon, approximately 300g of the powdered sugar and the honey and set aside. 2. Beat two egg whites until they form soft peaks (don’t beat them until they are stiff) then add the almond mixture and stir until smooth. 3. Roll out the dough between two layers of cling film to a height of approximately 0.7cm (0.3”) and cut out heart shapes. Bake the cookies for 8 to 12 minutes at 200°C/390°F. 4. Mix the remaining egg white with the remaining powdered sugar and the lemon juice and spread it onto the cookies while they are still warm.

sister-mag.com

LXIX

Photo: Rebecca Lina

PROJECT

FOR

Vanilla and Chocolate Cake

The Foodie

DOWNLOAD

FROM

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Claudia Gödke

INGREDIENTS »» 220g (7.7oz) butter, room temperature »» 220g (7.7oz) sugar »» 4 eggs »» 1/2 vanilla pod »» 2tsp baking powder »» pinch of salt

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»» 75g (2.64oz) cocoa powder »» 250–300ml (8.75-10.5fl oz) hot water

HOW-TO 1. Preheat oven to 160°C (325°F). Butter and flour two round 18cm (7") baking pans. 2. Cream butter and sugar using a hand mixer. Scrape out the inside of the vanilla pod and add to the butter–sugar mix. Gradually add the eggs and flour. Mix to combine. Divide the batter evenly and bake for 40 minutes until golden. 3. Remove from oven and let stand for 10 minutes. Remove cakes from pans and let cool completely on a wire rack. 4. Wrap the sponge cakes in cling film and refrigerate until needed. 5. For a chocolate cake simply dissolve the cocoa powder in hot water, add to the dough and mix until combined.

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TUTORIAL

PROJECT

FOR

Egg Liqueur Cake

The Foodie

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FROM

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INGREDIENTS »» 160g (5.6oz) flour »» 160g (5.6oz) icing sugar »» 4 eggs »» 160ml (5.6fl oz) egg liqueur »» 80ml (2.8fl oz) oil »» 2tsp baking powder

Claudia Gödke

HOW-TO 1. Preheat oven to 165°C (330°F). Butter and flour 2 round 18cm (7") baking pans. 2. In a medium–sized bowl whisk together flour and baking powder. Set aside. 3. Beat the eggs and icing sugar until pale, thick and creamy. Add oil, egg liqueur and flour, whisk until combined. 4. Pour batter into prepared pans and bake for about 40–50 minutes. Remove cakes from pans and let cool completely on a wire rack. 5. This cake will stay fresh and tasty for a few days. It‘s my all–time favourite. You can easily replace the egg liqueur with Baileys.

Special Edition Christmas 2013

LXXI

PROJECT

FOR

Cranberry Sauce

The Foodie

DOWNLOAD

FROM

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INGREDIENTS

Claudia Gödke

HOW-TO

»» 200g (7oz) fresh cranberries

Combine all ingredients in a saucepan and bring

»» 50g (1.8oz) sugar

the cranberries burst and the mixture thickens.

»» 100ml (3.5oz) water or white wine »» 1 innamon stick or 1tsp orange zest

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to a boil. Let simmer for about 10 minutes until Remove from heat and let cool completely.

TUTORIAL

PROJECT

FOR

Ganache – Basic Recipe

The Foodie

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FROM

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Claudia Gödke

HOW-TO

INGREDIENTS »» 200ml (7fl oz) heavy cream »» 300g (10.5oz) milk chocolate or 400g (14oz) white chocolate or 200g (7oz) dark chocolate »» Extras added to the heavy cream: gingerbread spice mix, cinnamon, orange zest, whiskey, Baileys, Cointreau

1. Chop the chocolate into small pieces and place in a bowl. Set aside. 2. Heat the cream in a saucepan and bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir with a spooon or a whisk until smooth. 3. Cover the bowl with cling film and refrigerate over night. Remove from the refrigerator about an hour before use. You can use it as it is or whip it up with a hand mixer. Be careful and just whip it for a minute or two or the ganache separates.

Special Edition Christmas 2013

LXXIII

PROJECT

FOR

Pear Compote

The Foodie

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FROM

Download PDF

INGREDIENTS

LXXIV

Claudia Gödke

HOW-TO

»» 3 pears

1. Peel and core the pears, then cut into small

»» 3 cloves

cubes. Place all the ingredients in a saucepan

»» 2 star anise

and bring to a boil. Let simmer for about 15

»» 2-3tbsp sugar

minutes. Add the pudding powder and let cook

»» 80ml (2.8fl oz) water, apple juice or white wine

for another minute until mixture thickens.

»» 1tbsp pudding powder mixed with a bit of water

sister-mag.com

2. Remove from heat and let cool completely.

TUTORIAL

PROJECT

FOR

Cherry-Cinnamon Filling

The Foodie

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FROM

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INGREDIENTS »» 400g (14oz) sour cherries, in a jar »» 1/2 package pudding powder »» 100ml (3.5fl oz) cherry juice »» 1/2tsp cinnamon

Claudia Gödke

HOW-TO 1. Place cherries and sugar in a saucepan on medium–high heat. Mix pudding powder with the cherry juice. Add to the cherries and bring to a boil, whisking constantly. Cook for about a minute until mixture thickens. 2. Remove from heat and stir in the cinnamon.

»» 1tbsp sugar, if needed

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Special Edition Christmas 2013

PROJECT

FOR

Frostings

The Foodie

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FROM

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Claudia Gödke

INGREDIENTS CHOCOLATE FUDGE FROSTING

»» 180g (6.3oz) dark chocolate or white chocolate

LXXVI

HOW-TO 1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. 2. With a hand mixer, beat the butter until smooth

»» 250g (8.8oz) butter, room temperature

and creamy. Add the chocolate and icing sugar.

»» 100g icing sugar

and glossy.

FAVOURITE FROSTING

»» 1 package vanilla pudding powder »» 400ml (14oz) milk »» 3tbsp sugar »» 250g (8.8oz) butter, room temperature

Beat frosting for 2 to 3 minutes until it is smooth

1. Cook the vanilla pudding according to the directions on the package. Let cool completely. 2. With a handmixer beat butter until light and fluffy. Gradually add 1tbsp of pudding, mixing constantly. Add icing sugar to taste, if the frosting is not sweet enough. 3. Butter and pudding should have the same temperature before you start, otherwise they won't combine. This frosting reipe is an allrounder. There are so many options, just by changing the liquid you cook the pudding with:

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TUTORIALS

Photos Claudia Gödke ―― apple frosting: 400ml (14oz) apple juice instead of milk. ―― Chai–Latte Frosting: bring 300ml (10.5oz) milk to a boil, add 4 tea bags chai latte tea and let steep for 10 minutes. Remove the tea bags and cook the pudding. ―― coffee frosting: cook the pudding with 400ml (14oz) cold coffee. ―― mixed–berry frosting: thaw 750g (26.4oz) frozen mixed berries. Place in a pan, bring to a boil and strain through a sieve. Cook the pudding with this "juice" and you'll get a very fruity and pink berry frosting.

Special Edition Christmas 2013

LXXVII

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sisterMAG Issue XMAS 2013

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Simple Recipes and Holiday Accents