La Fabrika Christmas Gift Guide 2015

GIFT GUIDE & MORE...

RECIPES

2015

GIFTS

C H RI STMAS

02

HOLIDAY

C H RI STMAS GIFT GUIDE & MORE...

If you are looking for a little inspiration for your christmas shopping, we have selected some of our favourite gifts for you!

We also gathered some recipes for la fabrika’s holiday menu, hope you enjoy it!

MERRY CHRISTMAS & HAPPY NEW YEAR! Kelly, Benoît & Caroline

SPECIAL HOLIDAY

opening hours!

sunday 20th / 12 pm - 5 pm thursday 24th / 10 am - 4 pm thursday 31 st / 10 am - 4 pm

As a special treat we’re offering free shipping in Belgium for online orders until december 31 st

All online orders will be gift wrapped and shipped within 24 hours

Before midnight on the 21st place your order so you receive it on time for christmas!

*All products are available in store and online until stock lasts SHOPPING

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02 01 – NERD bar stool & GRAIN pendant lamp / MUUTO 02 – CONFETTI duvet cover set / CRISP SHEETS 03 – SNOW ON TREES / instagram picture by ivone.mtz

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LAMB SKIN BOLIA / 135 €

DOT CUSHION HAY / 79 €

SILENT VASE SMALL MUUTO / 35 €

CUT BED COVER FERM LIVING / 180 €

NEB TABLE LAMP NO EARLY BIRDS / 205 €

ECLECTIC CUSHION HAY / 43 €

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GIFTS

FLUID MUUTO / 149 €

TREASURE DIAMOND FERM LIVING / 31 € & 36 €

GRID LAUNDRY BASKET FERM LIVING / 71,5 €

MARBLE WALL CLOCK MENU / 269,95 €

10 THE DOTS MUUTO / FROM 18,9 €

NEW NORM MINI BOTTLE MENU / 24 €

ROCK

MARBLE NAPKINS FERM LIVING / 5 €

HEXAGON STAND FERM LIVING / 42 €

REFLEX CARD TOM PIGEON / 5 €

WRAPPING PAPER HOUSE DOCTOR / 10 €

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NEU BOWL LARGE FERM LIVING / 54 €

KING GLASSES NORMANN COPENHAGEN / 18 € for 4

NORTH STAR CARD DONNA WILSON / 4 €

GEOMETRIC GIFT TAGS FERM LIVING / 7 €

BRASS SALAD SERVERS FERM LIVING / 42 €

CHEESEPLATE BOLIA / 30 €

THERMOCUP MENU / 19 €

HOLIDAY

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MENU

(Dry)

martini white cocktail 1

5 mins Ingredients • 6 cl dry Vermout • 2 cl gin • zest of lemon

Method Mix the ingredients in the cocktail shaker filled with ice, stir 40 to 50 times and strain through a sieve into a cocktail glass.

Finish with an olive.

Cheers!

PRICE / 24,99 €

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01 – picture from WWW.CASALIS.BE 02 – MARBLE coffee table, DIAMOND TREAUSRE & MARBLE candle holder / FERM LIVING 03 – CIRCLE CANDLE HOLDER / FERM LIVING

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02

MOOD

20 E27 PENDANT LAMP MUUTO / 65 €

SET OF 12 GEOMETRIC STICKERS FERM LIVING / 7 €

BIRD CUSHION FERM LIVING / 27 €

ISH.03 TEA TOWEL MAE ENGELGEER / 20 €

WIRE BOWL MENU / 45 €

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WIRE BASKET FERM LIVING / from 58 €

GREENTERIOR LUSTER / 39,95 €

BRASS CANDLE HOLDER FERM LIVING / 42 €

SPEAR LAUNDRY BASKET FERM LIVING / 71,5 €

MARBLE TRAY BOLIA / 39 €

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FORM PIN TOM PIGEON / 20 €

MOUNTAIN TEA TOWEL FERM LIVING / 11 €

BILLY BASKET MEDIUM FERM LIVING / 47 €

WRAPPING PAPER HOUSE DOCTOR / 10 €

TIME HAY / from 12 €

GROOVE TRIVET MUUTO / 39 €

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AMBIT PENDANT LAMP MUUTO / 259 €

SAND BOTTLE, COFFEE & ESPRESSO CUP PS STUDIO / from 15 €

OCEAN TRAY BOLIA / 39 €

BRASS EXTINGUISHER FERM LIVING / 27 €

TINT THROW BLANKET NORMANN COPENHAGEN / 100 €

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HOLIDAY

MENU

Endive & radish salad with walnuts fresh starter

15 mins

6-8

Ingredients

Method

• 1 large bunch endive (or another curly type of lettuce), washed & dried well • 2 bunches of radishes, washed & dried well • 1 cup walnuts • Sea salt flakes • Olive oil

Tear the endive into large pieces and place them into a salad bowl.

Finely slice the radishes into rounds and add them to the endive.

In a medium sized jar, add the mustard, olive oil, vinegar, lemon juice and sea salt, and shake vigorously until combined.

Place the walnuts into a frying pan and add a little olive oil and a sprinkling of sea salt. Toast for a few minutes until lightly browned.

Drizzle the dressing over the endive and radishes, then mix it through the leaves a little with your hands.

Lastly sprinkle over the toasted walnuts.

Dressing • 3 tbs strong french dijon mustard • 2 tbs apple cider vinegar • Juice of one large lemon • 1/3 cup extra virgin olive oil • Sea salt flakes

d e l i ci ou s r e c i p e fr o m

Serve & enjoy!

– www.gatherandfeast.com

DI S COVE R MO R E R E C I P E S ON G A RT H E R A ND F E AST

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FRESH

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01 – THERMOCUP / MENU - styling by Studio Woot Woot for Wootay 02 – ISH SHAWL / MAE ENGELGEER 03 – FIBER CHAIR and LOOM THROW / MUUTO

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MOOD

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SPRINKLES A5 NOTEBOOK WRITE SKETCH &/ 10 €

QUILT CUSHION FERM LIVING / 94 €

TERRAZZO PENCIL HAY / 22 €

MASKING TAPE MT TAPE / 3,5 €

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LAYER DOTS TEA TOWELS HAY / 19 €

MERRY CHRISTMAS CARD LE TYPOGRAPHE / 5,5 €

BELGISCHE ARCHITECTEN EN HUN HUIS II LUSTER / 44 €

KALEIDO HAY / from 13 €

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CAT’S PYJAMAS BEAKER DONNA WILSON / 20 €

FOX SCARF DONNA WILSON / 64 €

POT SMALL FERM LIVING / 27 €

THE 500 HIDDEN SECRETS OF AMSTERDAM LUSTER / 16,95 € SET OF 2 LIL + LILA PLACEMATS MAE ENGELGEER / 47 €

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PLISSÉ A4 HAY / 29 €

ISH.00 BLANKET MAE ENGELGEER / 230 €

TEA EGG NORMANN COPENHAGEN/ 14 €

BRIDGES TEA TOWEL FERM LIVING / 11 €

GINGE CAT DONNA WILSON / 49,5 €

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Sweet potato, carrot & zucchini soup with chilli & coriander bright soup 8-10

1 hour

Ingredients • 1/2 cup pepitas • Extra virgin olive oil • 1 red onion, chopped • 3 cloves of garlic, crushed • 1 mild chilli, chopped • 3 medium sweet potatos, peeled & chopped • 4 large carrots, peeled & chopped • 3 zucchinis, roughly chopped • A bunch of coriander • 2 litres good quality vegetable stock • Sea salt • Freshly cracked pepper • Greek yoghurt to serve • Extra virgin olive oil to serve

d e l i ci ou s r e c i p e fr o m

Method Sauté the red onion in a pan on low heat with a good glug of olive oil until soft. Then, add in the chilli, garlic and chopped coriander stalks and sauté together for about a minute on low heat.

Now add the chopped sweet potato, carrot, large pinch of sea salt and cracked pepper and give it a good stir. Next pour in the stock and bring to the boil, cover with lid and bring down to a simmer. Simmer for about 20-30 minutes or until the sweet potato and carrots are soft. (The smaller you chop the veggies the quicker they will cook). Now add in the zucchini and cook for a further 10-15 minutes until just soft. Using a stab mixer, blend the soup until it is smooth. Finally, serve the mixed soup into bowls, add a dollop of greek yoghurt, a splash of olive oil, some coriander and toasted pepitas

Serve & enjoy!

– www.gatherandfeast.com

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& MO R E . . .

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W HIC TE O SMYO O D

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01 – JOHNNY BEAKER and GRACE PLATE / DONNA WILSON - styling by Studio Woot Woot for Wootay 02 – FIBER CHAIR / MUUTO 03 – SCANDINAVIA SOFA BED / BOLIA

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3399

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OUTLINE TRIVET FERM LIVING / 34 €

40

BEAR PLATE DONNA WI

GIRAFFE HOBBY HORSE DONNA WILSON / 79,5 €

HEXAGON POT XL FERM LIVING / 67 €

PLANT STAND FERM LIVING / from 30 €

SET OF 2 SAFARI NOTEBOOKS DONNA WILSON / 12 €

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E ILSON / 29 €

SET OF 2 STICKS NORMANN COPENHAGEN / 20 €

FRAY CUSHION HAY / 72 €

DE MIJNE IS DE BESTE MANTEAU / 25 €

42 42 TOOLBOX VITRA / 33 €

DOUGAL HOT WATER BOTTLE DONNA WILSON / 62 €

CYRIL SQUIRREL DONNA WILSON / 60 €

PLANT BOX FERM LIVING / 199 €

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RESTORE ROUND BASKET MUUTO / 99 €

STRING POCKET STRING / 129 €

CORKY CARAFE MUUTO / 39 €

QUILT CUSHION FERM LIVING / 99 €

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MENU

Red wine marinated flank steak with cherry tomato caprese Salsa cosy main dish 2-4

Method

15 mins

Whisk olive oil, red wine, garlic, salt and pepper in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top.

Marinate (in the fridge!) for 2-24 hours, flipping steak a few times to coat with marinade. When you’re ready to make the steak, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 6 minutes, flip and broil for 5 minutes more.

If your steak is 1-1 1/2 inches thick, this should result in steak that is done medium-well. Let it rest for 10 minutes, then slice thin strips on an angle. You can cook the steak however you’d like! You can grill it if desired. While the steak is cooking or resting, combine quartered tomatoes, shallot, mozzarella, basil, garlic salt and pepper in a bowl, tossing to combine.

In a small bowl, stir together olive oil and balsamic, then pour over top and toss to coat.

Ingredients • 1 (2 pound) flank steak, about 1 inch thick • 1 1/2 cups dry red wine • 1/2 cup olive oil • 4 garlic cloves, minced • 1 teaspoon salt • 1 teaspoon pepper • 1 pint cherry tomatoes, quartered • 1 small shallot, diced • 2 fresh mozzarella balls, chopped into pieces (about 1/2 cup) • 10 basil leaves, freshly chopped • 1 teaspoon balsamic vinegar • 1/2 teaspoon olive oil • 1/8 teaspoon garlic salt • pinch of pepper

Serve & enjoy!

d e l i ci ou s r ec i p e f r o m

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w w w . h ow s w e e t e a ts . c o m

DI S COVE R MO R E R E C I P E S ON HOW SWE E T I T I S

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01 – ROTARY TRAY / VITRA - styling bt Studio Woot Woot for Wootay 02 – WHISKEY GLASSES / NORMANN COPENHAGEN 03 – STRING POCKET / STRING

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BOX BOX DESKTOP HAY / 43 €

OUTLINE TEA TOWEL FERM LIVING / 11 €

GOLDEN TRAY HAY / from 14 €

EDGE CUSHION NORMANN COPENHAGEN / 74 €

FINN HOT WATER BOTTLE DONNA LIVING / 62 €

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BILLY BASKET FERM LIVING / 47 €

MIRROR MIRROR HAY / 57 €

SCANDI OVEN MITT DONNA WILSON / 21 €

MASKING TAPE MT TAPE / 3,5 €

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SQUARES BLANKET FERM LIVING / 106 €

REFLEX POCKETBOOK TOM PIGEON / 8 €

SPLASH NAPKINS FERM LIVING / 5 €

PLUS 9 BLANKET HAY / 187 €

BRASS HOOKS FERM LIVING / 35 €

DOT CUSHION HAY / 79 €

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FOX CUSHION FERM LIVING / 27 €

APRON FERM LIVING / 67 €

MOD TEA TOWEL MAE ENGELGEER / 20 €

CALENDAR CANDLE FERM LIVING / 22 €

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Maple pecan pie with cinnamon spelt crust night desert 8-10

2 hours

Ingredients • 250g sifted spelt flour • 50g coconut sugar • 2 tsps cinnamon • 100g cold salted good quality butter, cut into rough cubes • 1 large egg • 1 tbs ice cold water

Filling • 50g good quality butter, melted & slightly cooled • 3/4cup coconut sugar • 1/2cup rice malt syrup • 200ml pure maple syrup • 3 tbs spelt flour • 3 large eggs 1 • tsp vanilla powder or extract • 1 tsp flaked sea salt • 1 3/4 cups toasted pecans (half roughly chopped & half kept whole)

Method Add the spelt flour, coconut sugar and cinnamon into a large mixing bowl.

Add the butter and work it into the flour mixture using your fingertips (it should look fine and crumbly in texture once it’s ready). Next add the egg and water to the mixture and gently mix until it comes together and forms a ball of dough in the bowl (don’t overwork the dough as we want it to stay nice and short in texture and not chewy and tough).

Lightly flour a smooth work surface (I like to use a large piece of baking paper on my benchtop) and place the dough ball onto it.

Gently roll the dough out into a large circle about 1/2 a cm thick and set aside on the baking paper.

Pre-heat your oven to 180 degrees celcius and grease a 25cm deep pie tin with a little butter or olive oil spray.

Using the baking paper to help, place the rolled dough over the pie tin and press it in (don’t worry if the dough breaks or cracks, just form it back together with

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your hands). Trim any excess dough from around the tin. If you have any extra excess dough bits, press them in and around the edges to ensure the crust is secure. Now place the pie tin into the freezer for about 30 minutes while we make the filling.

In a large mixing bowl whisk the eggs, coconut sugar, rice malt syrup, maple syrup, spelt flour, vanilla and sea salt.

Next add the melted butter while whisking quickly. Then add the chopped and whole pecans and mix well.

Remove the pie tin from the freezer and place it onto a baking tray (using the baking tray ensures the bottom of the pie tin isn’t accidentally pressed in by your hands while removing it from the oven).

Pour the pecan filling into the pie crust and then place it in the oven for 1 hour and 15 minutes.

Remove the pie from the oven and let cool for about 30 minutes before serving.​ Serve with fresh cream, mascarpone or ice-cream.

Enjoy!

– www.gatherandfeast.com d e l i ci ou s r e c i p e fr o m

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01 – WIRE BOWL / MENU 02 – AMP LAMPS / NORMANN COPENHAGEN

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62 SQUARE MAGAZINE HOLDER FERM LIVING / 42 €

BASIC WINE STOPPER NORMANN COPENHAGEN / 26,25 €

KELIM CUSHION BLACK TRIANGLES FERM LIVING / 42 €

PLANT HANGER FERM LIVING / 42 €

CLASSIC COPPER BOWL HOUSE DOCTOR / 28 €

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SHELF FERM LIVING / 95 €

MARBLE CANDLE HOLDER FERM LIVING / from 16 € TELA CARAFE HAY / 50 €

DOT WASH BAG HAY / 33 €

MOD 02 BLANKET MAE ENGELGEER / 310 €

64 PUUR KOFFIE UITGEVERIJ LANNOO / 34,99 €

LUP CANDLE HOLDER HAY / 29 €

COPPER TAPE TOM PIGEON / 6,50 € MEGA BOTTLE HOUSE DOCTOR / 40 €

ECLECTIC CUSHION HAY / 115 €

TOILET PAPER HOLDER FERM LIVING / 30 €

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HEIMA CANDLESTICK NORMANN COPENHAGEN / 50 €

SCISSORS HAY / 12 €

VEN VIEW MARBLE PLATTER STUDIO JORRIT TAEKEMA / 34 €

TOWEL HOLDER FERM LIVING / 35 €

GROOVE PLANTER HOUSE DOCTOR / 40 €

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Scottish tea & Salted almond dark chocolate dark tea &sweets

1

5 mins

Ingredients • 1 cup 200 ml of strong hot black tea • 4 cl whisky • 1 tea spoon of honey • Whiped cream

Method Make a cup of strong black tea. Add a shot of whisky. Then, add a tea spoon of honey. Garnish it with whipped cream on the top.

Schottish tea is the perfect alternative for Irish coffe, it will please your guests without any doubt!

Enjoy!

PRICE / 34,99 €

r e c i p e fr o m

–

p u u r th e e b y l a n n o o

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45 mins

Ingredients • 250g sifted spelt flour • 50g coconut sugar • 2 tsps cinnamon • 100g cold salted good quality butter, cut into rough cubes • 1 large egg • 1 tbs ice cold water

Filling • 50g good quality butter, melted & slightly cooled • 3/4cup coconut sugar • 1/2cup rice malt syrup • 200ml pure maple syrup • 3 tbs spelt flour • 3 large eggs 1 • tsp vanilla powder or extract • 1 tsp flaked sea salt • 1 3/4 cups toasted pecans (half roughly chopped & half kept whole)

Method Melt the chocolate using a tempering method. *See instructions below. Spread the tempered chocolate onto a paper lined tray. Sprinkle the chocolate with the flaked almonds and fleur de sel. Set in the fridge for a few hours. Once set, remove from the fridge and snap into pieces.

Enjoy!

Tempering Chocolate Heat the water: Fill the pot with water and bring it up to a simmer.

MENU

Turn off the heat. Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up the chocolate. Put about 2/3 of your chocolate in the bowl and place it over the water. The water should be touching a large area of the bottom of the bowl. Be very careful that the water does not splash into the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted. Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further.

Letting the chocolate partially melt before stirring prevents creating large clumps of solid chocolate glued together by melted, now re-solidified chocolate. Be very careful not to allow any water into the bowl.

Test the temperature of the chocolate: Lift the spatula up to your lower lip and dab a small dot onto the place just below your lower lip. It should sting slightly (but not too much!). Add remaining chocolate: Remove the bowl from the water and set it on a folded kitchen towel to absorb any water from the bottom of the bowl. Stir in the remaining chocolate (the ‘seed’).

Stir slowly and gently until the chocolate is completely melted. The chocolate will begin to thicken and become less shiny and more matte as it cools. This part of the process can take up to half an hour.

If you want to speed things up, take the bowl to a cooler place. Test again for temperature: Once all the seed chocolate has melted, touch the spatula to your lower lip area again. The chocolate should feel cooler than your body temperature. If it feels warmer than your skin, you can drop in a few more pieces of chocolate and keep stirring. If you don’t feel anything, this means the chocolate is at about your body temperature, and you need to keep stirring gently until it cools down. When it is ready it will feel refreshing on your skin.

You are now ready to pour!

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–Ewww.gatherandfeast.com NTREÉ

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