sisterMAG 26 – Harvest & Soil – Fructidor

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HARVEST & SOIL -FRUCTIDOR-

Fruit month – third month of the summer quarter – August 18 to September 19

w h at happened s o fa r ?

- EDITORIAL In the Editorial of your »Harvest and Soil« issue we explore among other things natural resources, the trend towards a rural lifestyle, the grain harvest and cook great recipes with freshly harvested produce.

- SECTION 1 VENDÉMIAIRE The wine month and first month of fall. In this sisterMAG section, small companies and their production are waiting for you. Another topic is »strong women«: We will look into their history and present with our partners Lillet and VICHY.

ta b l e o f content Fructidor| What's waiting for you today? q TABLE OF THE MONTH A table full of apples q BLOOD & FUNDER, LUST & LOVE Apples in myths and fairy tales

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102 pEINSUNTERNULL Dinner with love for details

p IFA »RESPECT FOR FOOD« A great event together with our partner Grundig

REAPING THE FRUITS Three stories about country life u

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q TOMATO GREATNESS Ripe aroma from paradise  BLOGGER JAM SPECIAL Fresh jam from the bloggerkitchen

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L´ORÉAL PURE CLAY MASKS q Clay in front of the sisterMAG camera

pTHE HEALTHY HONEY MANUKA Have you heard about Manuka honey?

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p BEST OF INTERIOR DESIGN AWARD Real life interior ideas

table of the month – sM26

A table full of W

Apples

ith the end of summer, we have to say goodbye to certain fruits like fresh strawberries or juicy watermelons – but at the same time the high season of another fruit starts, time for apples! And what would be a better place to celebrate them than this magical apple meadow, in the shade of old fruit trees and the golden rays of the setting sun?

That’s exactly what we did, packed our table and picnic basket and drove to Saxony on a lovely late summer afternoon for a little picnic. As soon as we got to the apple fields of the Lockwitzer Landschaftspflege GmbH we felt like we passed a gate and dove into a fairy tale. It was suddenly so calm and peaceful, that we couldn’t help ourselves but set our garden table twice and even after the last rays of sun had disappeared we had to force ourselves to leave.

Text: Franziska Winterling Illustrations: Simone Hawlisch SISTER-MAG.COM

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setting one

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or our first setting, we stuck with light colours that made the red and green apples truly shine. We skipped an actual table cloth and used single linen pieces instead to lay out underneath the plates. These don’t have to be too neat, on the contrary, the frayed edges actually add to the effect.

On top, we put two stacked plates. The bottom layer was made of tin – vintage from the sale of a family collection – and the upper one a ceramics plate that was made for us by the »Halleschen Haus« in Berlin. What is so special about these plates are their subtle, colourful lacquers that make each of them unique and one of a kind. Just like the cherry on top of the cake, we finished off the arrangement with an apple on each plate, which corresponded well with the fruit on the table as well as the plums and rosehips. And of course our picnic itself is marked by the topic of apples as well – with a rustic pie that was very well received by the whole team.

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fruit-secco van Nahmen

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n ideal drink for such an ocassion is something fresh and of course fruity. If you took a car to your little nature escape, you can still enjoy a van Nahmen Gourmet fruit juice or one of their fruit-seccos - sparkling without any alcohol. Concerning the glasses, we mixed materials up by pairing cooper cups with glasses that have a crystal design. With its natural flair, we didn’t want to overload the table SISTER-MAG.COM

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cooper cups Hallesches Haus

ceramic plate Hallesches Haus

which is why the only other decorations are an old book underneath a vase turned milk jug. Besides that, the apple meadow itself is decoration enough.

Just a little add on for chilly fall nights: the plaid blanket by Puebco

does not simply look pretty, but is

also great to cuddle up in it when the temperatures drop.

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setting two

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n our second setting, stronger and darker colours dominate – according to the rustic snack of fresh bread, cheese and of course apples served on a rectangular wood board by Brood & Plank . A real highlight is the dark wooden surface of our table, that we left exposed for a full effect. The only textiles are the colourful tie die napkins as joyful colour accents. Check here to find out how you can easily make these yourself. The dishes we used in this setting come from the Free Folding Ceramics Studio in Israel. Under that name, Artist Michal Gelman creates beautiful plates, bowls, vases and many more ceramics and sells them via his Etsy Shop . What is so special about them is the folded origami style in some of the pieces, like the bowl of apples. This makes the ceramics appear like fine paper or fabric.

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wood board Brood & Plank

Just like the other one, this table setting, is more on the minimalistic side, as the room in your car or picnic basket is probably limited, too. Even more important are small highlights like the twigs on the napkins and the table as well as the neatly tied silverware packages. And don’t underestimate a drink in a matching colour like the van Nahmen fruit secco apple-red currant-raspberry .

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Fre e Fo l d i n g Ceramics Studio DIY tie die napkis

fruit-secco van Nahmen

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aving a sip of this while watching the sun set behind the apple trees is a perfect ending for our little trip to the world of fairy tales, before it is time to pack up the table again and go back to reality.

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Interview

P ETER

van Nahmen F

PLEASE INTRODUCE YOURSELF AND YOUR WORK. P.v.N.| My name is Peter van Nahmen and I am – in the fourth generation - head of our fruit press company together with my wife and father. We still keep the traditions of my grandfather.

WHICH PRODUCTS DO YOU OFFER? We provide more then 20 singleorigin fruit juices. A major part is different kinds of apple juices. We have traditional offers like Elstar or the »Red Star Renette«, that is also known as a Christmas apple, but we also have rarer, traditional flavours like »Emperor William«.

SINCE WHEN HAD THE VAN NAHMEN COMPANY EXISTED AND HOW WAS IT FOUNDED? Next year, our big anniversary is coming up and we can look back on a 100 years’ tradition. In 1917, basically in the midst of World War I, my great-grandfather had the idea to produce sugar beet syrup to deal with famines. In the fall of 1930, my grandpa, at the young age of 19, started to make fruit juices. That was the foundation of the company we have today.

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YOU ARE A STRONG SUPPORTER OF TRADITIONAL FRUIT VARIETIES. HOW DID THAT START? In 1994, my father started cooperating with the local environmental protection group.

In the 1970s and 80s the variety of fruits was massively reduced by modern agriculture, as from the late 1960s, there was an initiative to support the cutting of trees with an incentive of 12 DM for each tree. My father was a nature lover and therefore wanted to bring back the popularity of varied fruit orchards. This is how the upcharge concept started. That means that farmers who preserve traditional orchards receive the benefit of higher crop wages from us. This was an important milestone for what we are doing today.

WHY DO YOU APPRECIATE TRADITIONAL FRUITS? When fully ripened the traditional varieties like Emperor William or Boskoop have a perfect balance of natural fruit sugar and fruit acid.

The result is an intense taste and great flavour.

WHAT ARE FRUIT-SECCOS AND WHO ARE THEY DESIGNED FOR? The fruit-seccos are a nonalcoholic variation of sparkling wines. They are great as an aperitif and with their three flavours quince-apple, applered currant-raspberry and grape there is something for everyone’s taste preferences.

WHICH KINDS OF APPLES DO YOU CROP AT THE APPLE ORCHARDS IN PIRNA? WHAT IS THEIR DISTINCTION? Four years ago, advice lead us to the orchards in Pirna. There, we

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found more than 70 trees with Emperor William apples. I can remember vividly, how we had to face the challenge of getting the apples from Saxony to our headquarters in Hamminkeln, in North Rhine-Westphalia. Initially, my idea to find volunteers via SISTER-MAG.COM

Facebook wasn’t really taken seriously. But in the end, this was how we found 30 voluntary helpers who were rewarded with some bottles of juice.

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and pressed. The juice coming out of the press is a little foggy – we don’t take anything out of this or add anything. No sugar, no preservatives, no artificial flavours – it is all natural.

WE USUALLY DON’T ASSOCIATE TERMS LIKE GOURMET BOTTLE OR VINTAGE WITH FRUIT JUICES. WHAT MAKES YOUR JUICES SO SPECIAL THAT YOU CHOSE TO USE WINE-RELATED TERMS FOR THEM?

HOW ARE YOUR PRODUCTS MADE AND IN WHICH WAY DOES THIS PROCESS DIFFER FROM COMMON JUICE MAKING? We are working with the classic traditions. Before being processed, we rinse the apples thoroughly. Afterwards, bad or unhealthy apples are sorted out and the good apples are ground

I have worked in the wine industry for many years. There’s also single origin wines like Riesling, Scheurebe or Grey Burgundy.

It therefore seemed obvious to transfer these concepts to some kinds of apples. The first, singleorigin juice was made in 2007 with the Red Star Renette. As a comparison, we made a single origin Boskoop juice afterwards.

This is how we found out that single origin apples have a special quality of flavour. And we realized that their taste differs from year to year. Summer, with its hours of sun and amounts of rain influences the fruit and you can taste that.

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HOW DO YOUR FRUIT DROP OFFS WORK AND CAN ANYONE BRING THEIR FRUIT?

WHICH IS YOUR FAVOURITE VAN NAHMEN PRODUCT AND WHAT DO YOU LIKE ABOUT IT?

Definitely, we are happy to receive 10 kg of apples in exchange for one bottle of juice, but also a 100 kg or even 500 kg. However, it is important that the fruit is ripe.

My personal favourite is definitely the quince juice. In summer, this is very refreshing with a good mineral water and has similar flavours to a Riesling wine.

AT HOME, DO YOU HAVE A JUICE CELLAR INSTEAD OF A WINE CELLAR OR DO YOU LIKE BOTH? I do actually like both. In our wine fridge at home, 50 % of the space is held for juices. Juices are a regular companion at our meal times. For breakfast, I love a glass of white peach, for lunch or at night rhubarb nectar is a great option with fish and I love cheese platters with quince juice.

HOW CAN I RECOGNIZE A GOOD JUICE? A good juice has as few ingredients as possible and of course you recognize it by its taste.

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Blood&Thunder Lust &Love Text: Franziska Winterling

Apples in myths and fairy tales

»For bidden apples are sweet«

Apples as a symbol for fault and sin originated with the bible. Deceived by the serpent, Eve and Adam couldn’t control their longing for the forbidden fruit. Following their bite of the apple was the fall of man and the origin of sin.

Adam and Eve had to leave the Garden of Eden.

Whether the original bible verses were actually about an apple is disputable, but up into the Middle Ages the fruit held had the reputation for being seductive and sinful.. Even the Latin word for apple – malus – means something like »bad and malice« and doesn’t improve the red fruit’s image at all.

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ˆ For Eve, it took only one bite to be banned from paradise, Snow White almost died from it – mythology and fairy tales teach us, that apples are extremely dangerous. But where does this negative image of such a yummy fruit come from?

A little journey back in time into the history of the apple…

»The most beautiful apple has a worm«

The colour of the apple was also what almost brought down Snow White in the well known fairy tale. Because the most beautiful and shiny side of the round fruit was the one that was poisoned and with which the evil queen tried to kill her stepdaughter. Once again an apple was used for bad deeds, to bring unhappiness and destruction. But why was just this fruit chosen to bring death to the beautiful princess? In the fairy tale, the apple itself typically stands for the beauty that Snow White has and the queen is jealous of. Only because of her jealousy and malice this symbol turns poisonous and therefore into something evil.

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»Whoever tasted the sour apple, will like the sweet one even more«

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Apples were not always portrayed as symbols of danger and evil; the bible, fairy tales and myths also recognised them as great treasures.

In ancient times the fruit already held the symbolic meaning of life as well as female beauty and – probably because of the many seeds – for fertility. This is why in an artistic context, apples were often shown accompanying the goddesses of love and fertility.

In many different cultures, golden apples had an even more special role. They were seen as the symbols for the greatest treasures, as the object for which to fight for and that good and wise men were longing for. This motive can also be found in countless fairy tales: in »The Golden Bird« by the Brothers Grimm the apple tree with the golden fruit is the starting point for all later events that bring love and happiness to the good son, and reveal the bad brothers for who they truly are. In the Greek tale »The three golden apples« one of those magic apples holds

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the princess that the protagonist immediately falls in love with. And also in the fairy tale »The golden apple of the immortal bird« the discovery of the round fruit enables the young hero to marry a beautiful princess.

There is another famous, golden apple that we know from Greek mythology: prince Paris of Troy was meant to hand it to the most beautiful of three goddesses. He chose the goddess of love, Aphrodite, who promised him the love of the most beautiful woman in the world – Helena of Sparta.

Is it also the fault of the golden apple that Paris’ decision started the famous Trojan war?

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But even regular, edible apples can be a symbol for good. Saint Nicolaus for example, was known for bringing red apples to children in need – and up until today children get excited about the red fruit from Santa Claus!

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»I guard it like the apple of my eye«

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Besides sin, beauty and love the apple holds yet another symbolic meaning – as a symbol for power. In ancient Persia and later in the Middle Ages, its round, wholesome shape was seen as an allegory for earth itself. This is also why one of the emperor’s insignias was a golden apple – as a symbol for perfection, entirety and unity.

And even in the bible, the apple became a positive meaning as a symbol for the word of god. »A word at the right time is like apples of gold in a network of silver«, is written in the proverbs 25, 11. This symbolic meaning of the apple was also used by artists, for example in church paintings where apple trees in a garden represented god’s word. In other cultures – for example the Celtic one – the apple even was an allegory for paradise. As their idea of the after life, the island of Avalon, was a garden full of apple trees.

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» A n a p p l e a d a y k e e p s t h e d o c t o r a w a y. «

But not only in mythology and folktales does the apple play an important role. It was also said to have great power in everyday life as the famous saying »An apple a day, keeps the doctor away«, shows. This was already a common belief during the Middle Ages and apples were given as a medicine of »God’s pharmacy« in different preparations against gout, kidney and liver pains, diarrhoea, fever, throat and tooth pain and warts. Even pregnant women were supposed to eat apples in order to have beautiful children.

And there was even more to the fruit, as it was included into superstitious rituals as a love symbol. In November, for St. Andreas Night, girls had to peel an apple in one piece and throw the peel over their left shoulder – the letter that the apple formed, was supposed to be the first of their future husband’s name. Alternatively, they could silently cut an apple in half that was given to them by a widow, eat one half and put the other half under their pillow. In their sleep they were to see their future love.

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»The apple never falls far from the tree«

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Even if most of these meanings and symbols that the apple held throughout centuries, only make us smile today, the fruit is still present in our every day lives. How many of you are reading this text on a screen that has a bitten off apple on its back? How many of you are dreaming of a city that we know as the »big apple«? And even the discovery of gravity is said to be started by a falling apple. The red fruit went a long way from the fall of men, from worldly power to deathly weapon, from love symbol to the reason for a war. All over the world, apples have their very own stories and backgrounds and are still parts of our lives – preferably of course, as cakes, juices or freshly picked from the tree!

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Text: Nuna Hausmann Illustrations: Beth Walrond

THREE STORIES ABOUT COUNTRY LIFE Shinrin yoku – »bathing in the forest« – The Japanese phrase has become an integral part of the country’s approach to health care and ties in with the popular trend to re-indulge the basic human yearning to experience and be at one with nature. More and more urban people in western metropoles are being drawn into the woods and the wild. And increasing numbers of country holiday homes chosen as the base camp for »forest baths« bear witness to the development. But many people’s dream goes much further than just dangling their toes in an occasional forest bath and they want to dive straight into the heart of nature: remove a life living close to and in harmony with nature, reaping the literal fruits of your own labor. We have taken a look at three projects that have taken this leap:

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LEAVING NO FOOTPRINT

NATURE

Deep in the Welsh back country 10 people have come together to live, laugh and work as a community. A sustainable relationship with nature and its resources is the fundamental value on which their undertaking is based. In their effort to leave as little of a detectable footprint as possible, the Brithdir Mawr community is connected to neither the electricity grid nor the public water supply.

Which makes a sudden urge for a hot cup of coffee a hard one to satisfy! Shopping from the Fair Trade range at the local organic supermarket therefore represents a shady compromise for the otherwise self-sufficient members of the community. Digital entertainment, in the form of DVD players, laptops and an internet connection remove, is available, but their usage differs widely from what would qualify as average - not least because of a limited power supply. The members are fed by the fruits of two large fruit and vegetables patches on which they grow everything the Welsh weather will allow.

Bees are kept for honey, chickens lay fresh eggs and goats provide the community with milk. The only means of transport available are horses and fish from the surrounding bodies of water makes for an occasional treat. Life without ÂťLife without a a fridge facilitates creativity and fridge facilitates the re-discovery of such crafts creativity and the as brewing and preserving. The re-discovery of such community shares its collective

crafts as brewing and preserving.ÂŤ SISTER-MAG.COM

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knowledge of gardening and subsistence farming with WWFers, other nature enthusiasts, shortstay visitors and through workshops: a field testing laboratory for a minimal footprint.

SCHEDULING SENESCENCE

SOCIETY

As strict as the project plans were as laid back life in the project ought to be. In corporation with a consulting firm the housing complex for the Pries Residential Project project was erected within 18 months. Now, 60 people live in individual flats and houses spread over six two-storey buildings, with a combined living area of 6,500 square meters.

The project’s goal is to facilitate a »community of people of different ages and with diverse views and interests«.

A miniature village far away from the conservative body of thought prevalent in many country villages.

The city is still close enough for a spot of shopping but the area is framed by paddocks and fields; and a communal garden which provides fresh vegetables. The project

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»A miniature village far away from the conservative body of thought prevalent in many country villages.«

appears to have charted the perfect middle ground between the hustle and bustle of an urban life and retreating to a lonely clearing in the woods. Living roofs, solar panels, rainwater systems, DIY playgrounds, a sauna, a repair shop – they all contribute to a rich experience for all inhabitants. There are parties at the community hall and the courtyard with its benches provides an ideal meeting point for the elderly people to spend their time socialising. Who is allowed to move in or own accommodation is governed by strict rules which have to be met by new members in order to qualify - once they pass, the laid-back life begins.

CREATIVE LONELINESS

ART

Neuwagen Mill situated in the romantic Jammertal, a valley in the Taunus Mountains of Germany, was built in the 18th century. In 1995, six adults and five children moved into the disused water mill to »revitalize the valley and make it laugh and play again«. Today five people between the ages of 28 and 63 call the mill their home far away from civilization. Sewage is treated in a reed plant and the water wheel generates electricity. While people elsewhere may moan about the endless rain the people at Neuwagen Mill rejoice in enough power to run the washing machine. The mill isn’t covered by a mobile phone network and »digital detox« is a given. The secluded location

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gets the creative juices flowing and so in 1988 the group launched their first event. Now, instead of a place where grain is ground to flour, the mill has become a place where art helps remove the awareness to flourish. The original Flux festival soon created impulses of its own and exploring themes like ÂťWhy is the goddess riding on a white bull?ÂŤ it has now become an interactive arts festival with accompanying educational program.

The entire area is an open air exhibition showcasing several permanent installations.

Various changing temporary exhibitions can be explored in the old cellars, barns and stables and bring both artists and arts enthusiasts into the valley.

As strange or even extreme as these three different ways of life may appear to some people all communities strive to make their little corner of the world a better place; for themselves and for the generations yet to come.

AUTHOR: NUNA HUSEMANN

Nuna Hausmann is as a freelance communications designer. She currently resides in Berlin but has previously worked in social institutions in Tel Aviv, Buenos Aires and Rome.

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As an interested reader and fan of the sisterMAG you might have asked yourself during the last weeks why we piled up different vegetables in our office and toured the IFA 2016 with numerous bloggers and two well known names.

Everyone knows the name Grundig and surely has a »Ceran« glass ceramic stovetop at home.

We got to learn how closely the two companies work together, as the traditional company Schrott from the German city Mainz provides the class ceramic stovetops by the brand CERAN® for many of the Grundig products. This is why it only makes sense to bring the partners together and not only talk to them about »Smart Homes« and treating food with respect but also take a closer look at this shiny, black material that can be found as the surface of so many induction and electro stoves in our homes!

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#RespectFood After a long and exciting preparation period, September 2nd was the day: For a twoday event, the sisterMAG office turned into a colourful and buzzing mix of show kitchen, artist studio, gallery and rustic bistro. Together with our partners Grundig and SCHOTT CERANÂŽ we invited 17 food and lifestyle bloggers to a nice day full of exciting workshops all around the topics of sustainability and regional, seasonal cooking.

And on the second day, the main topic #RespectFood was just as present as we explored the IFA 2016 together and discovered the highlights of this annual convention.

How it was? In the following, Mia from heylilahey, who was part of the event, will tell you about this and share her impressions in a little report.

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T E X T: Mia Marjanovic / heylilahey P H OTO S : A Tale Of Two Hearts V I D E O : Florian Geyer

Roman Hagenbrock Have you ever set at a perfectly laid table? At a hotel or a wedding? Now imagine a similar setting but 10 times more beautiful and detailed: during IFA 2016, sisterMAG invited us to their headquarters where we were greeted by the most photogenic and elaborately beautifully laid table I have ever seen – and I have been to many events! This time, I and 16 other food and lifestyle bloggers were in for two eventful days themed around »RespectFood« in collaboration with SCHOTT CERAN® and Grundig.

After all, a love for good food and functional highquality kitchen appliances just go together.

Over the course of the weekend, the workshop also focused on another important subject: food sustainability. We set out to answer some elementary questions on how to achieve and maintain sustainability in food.

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A B S O L U T E LY

happy kind of start into the day

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No food event without food!

So before we even dove into the official program we first enjoyed a colorful and beautifully varied brunch. Restlos Glücklich , known for their creative ways of using surplus food – like misshapen vegetables, incorrectly labeled products and incorrect orders – to make healthy dishes, provided both sweet and savory finger food.

You can sample their creations in their restaurant in the Neukölln area of Berlin.

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»Restlos Glücklich« Catering A day spent in an exciting workshop with many new experiences will inevitably make you hungry.

And as much as convenience snacking may be an integral part of a food workshop, the team and bloggers were both happy to also sample the exquisite finger food provided by Restlos Glücklich freshly prepared on the premises and beautifully labeled. »Restlos Glücklich« is a registered association which, just like our workshop facilitator, is concerned with a conscious approach to food, making it the ideal partner for our event!

Instead of being dumped in a bin somewhere, at Restlos Glücklich surplus food is turned into perfect delicacies. The portfolio encompasses event catering as well as workshops and the associations own restaurant in the Kreuzberg of Berlin, which has become a hugely popular hangout for sustainability conscious eaters.

restlos-gluecklich.berlin

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L e t's ge t loud Well fed and watered we were in for a noisy and exciting activity, as Christine and Christiane from SCHOTT CERAN ÂŽ with the help of specially conceived mechanical drop tests, set out to showcase the strength of their glass ceramics cooktops. But even those of the best stability and highest quality are under threat from cleaning and care products unsuitable for innovative surfaces.

Christina from SCHOTT CERANÂŽ shares her tips for cleaning glass ceramics

The biggest cleaning no-gos for cooktop owners:

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Sugar, aluminum and plastics should be removed from a glass ceramic cooktop as soon as possible using a metal scraper. If these materials melt on the hot plate and are then allowed to cool they will fuse with the glass ceramic surface due to their chemical makeup. If this happens with sugar or aluminum it is likely to leave unsightly conchoidal fractures which cannot be removed. Trying to the remove

melted and fused plastics can even lead to entire pieces of the glass ceramic top breaking off – a permanent eyesore!

And as much as you may like rainbows you do not want them on your cooktop so stay away from washing up liquid when cleaning them. It’s the perfect treatment for pots and pans but pure poison for glass ceramic tops. Washing up liquid does not dissolve limestone residue which is what, in time, will cause the rainbow effect. Calcium oxide, scouring agents and oven sprays are equally unsuitable options. But there is a range of special glass ceramics cleaners available which have been specifically developed to take good care of your cooktops.

No sooner had we been made privy to this information than the room started murmuring: »Oh no, can this be undone?« or »I have been cleaning it wrong all this time« and even this group of experienced food bloggers proved to be in dire need for some remedial glass ceramics care lessons.

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SCHOTT CERAN® ... and the space tile One of our partners for the »RespectFood« event was SCHOTT CERAN®. Schott is a public company headquartered in Mainz, Germany which has been developing specialty glass and glass ceramics for a huge variety of industries for 130 years.

SCHOTT CERAN® the company’s most popular cooktops have their origin in space exploration: in 1968 glass specialists were called to develop an extremely heat resistant material which would withstand temperatures of up to 700°C.

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The original use of glass ceramics was in space capsules: ceramic tiles protected the space ship from the extreme heat experienced during re-entry.

Not long after its conquest of space glass ceramics also made their way into the kitchen. The black CERAN® cooktop was first sold in 1971 and has since become a staple of any modern kitchen.

Today‘s version isn’t exactly the same as the original 1970s invention, of course, SCHOTT CERAN® is now in its 7th generation

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»Black glass ceramics weren’t our only kitchen revolution.

We never stopped.« and still subject to constant further development. Did you know that induction cooktops are also made from glass ceramics? And many of them are SCHOTT CERAN®.

for a really longtime - proper care provided, of course. Schott cooktops aren’t just a German favorite but a part of cookers all over the world.

Every single cooktop is treated as an SCHOTT CERAN® glass ceramics individual item and manufactured to not only boast extreme heat its highest precision. resistance but are also incredibly Schott has won many awards: As robust and shatterproof. early as 2011 they were awarded the German sustainability award and this The cooktops don’t age and can last year the technology company bagged the Innovationspreis der Deutschen Wirtschaft 2016 (the world’s first innovation award). CERAN® is joined in Schott’s production portfolio by ultra thin glass for product innovations like smart phones or flexible displays. Thinner than a human hair you can wrap these specialty glasses around your little finger.

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Grundig – are they still around?

Food For Soul »Yes, Grundig are still around and right at home all around the house.« This is how Claudia Höllwarth in her likeable manner dispelled any doubts and introduced the next item on the workshop agenda: an introduction over the great variety of products of Grundig.

Their support of renowned chef Massimo Bottura’s campaign »Food For Soul« made them another perfect partner of our #RespectFood event. His efforts give people without access to high

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quality food their dignity back and at the same time try and combat the waste of 1.3 billion tons of food all around the world. The Olympic Games in Rio de Janeiro earlier this year saw the realization of the first major »Food For Soul« project outside Italy: Bottura and his team, with the technical support from Grundig, established a soup kitchen which provided meals for 9,000 Brazilians made from high quality surplus food from the Olympic village.

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GRUNDIG »We’re at home in every room« Founded by radio salesman Max Grundig in 1930, Grundig became the epitome of the German economic miracle after World War II. Since 2007 Grundig InterMedia has been part of the Turkish electronics trading company and household appliance manufacturer Arçelik A.S., one of the leading companies within the Koç group.

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Around 100 employees are currently based at the headquarters in Nuremberg working for departments as varied as marketing, sales, product and quality management, logistics and service. Globally, around 1,600 employees work for the Grundig brand across 65 countries and all company departments.

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Its 500+ product portfolio makes the company an industry leader in entertainment electronics, small appliances and large household appliances. True to the company claim, Grundig is indeed at home in every room of your house; from the curling iron in your bathroom to the vacuum cleaner in your living room and the fridge in your

kitchen.

Being our partner for the ÂťRespect FoodÂŤ event gave Grundig a forum to highlight their #RESPECTFOOD campaign which they support in collaboration with chef Massimo Bottura.

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www.grundig.de SISTERMAG 26 | 09 / 2016

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Eat

Missfits!

Finally having made it to the part of the food workshop that actually involved food, the bloggers were separated into three groups.

My team met up at the kitchen island and was joined by the girls from CulinARy MiSfiTS .

In Tanja and Lea‘s workshops the often shunned ugly ducklings of the kitchen - hugging three legged carrots or outsized zucchinis take centre stage. The Misfits are sourced from organic regional farms at a price that’s fair to both buyer and seller.

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So Tanja, Anika, Markus, Sandra and myself granted the culinary oddballs a second lease of live and got pickling and with onions, ginger, vinegar, sugar and mustard seeds turning the outsized cucumber into a wonderfully sweet and sour pickle. The recipe couldn’t be easier and thanks to the sugar and vinegar, our natural preserves, the treat will keep for at least three month.

And on top of all the fun we were also rewarded with a free tasting of a sweet and delicious zucchini

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jam. Yes, you read that right: zucchini jam! It may not sound exceptionally delicious on paper but turned out to be so good we all helped ourselves to a second slice of bread to sample more of

this delicious preserve. Sandra from »Hase im Glück« was even inspired to devote an entire blog post to the creation. Read her zucchini apple jam recipe here

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Preserves with

CulinARy MiSfiTS

Every day tons of perfectly edible vegetables are thrown away because the carrots, cucumbers or tomatoes in question are too small, too big, not straight enough or have some other disqualifying feature that doesn’t meet our aesthetical ideal.

The founders of the CulinARy MiSfiTS project, Tanja Krakowski and Lea Brumsack, have set out to take a stand against this kind of waste. Both chefs by trade, they have also acquired a deep knowledge of almost forgotten kinds of vegetables and a vast range of preparation methods both of which they are eager to share with as many people as possible at their events and workshops.

The founders have compiled these seven »golden Misfits rules« which govern their work:

1. Eat the entire harvest.

2. Diversity instead of monotony.

3. Eat seasonally.

4. Bring colour to your plate.

5. Eat +cook together instead of by yourself.

6. Buy vegetables you don‘t know.

7. Cook with love…and craft. www.culinarymisfits.de

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P l at e a rt made from leftovers

While our preserve glasses cooled, Lauren Purnell from Culinary Canvas hosted the next experience in the sisterMAG office’s »work shop«.

The Canadian doesn’t throw her leftovers into the organic waste bin but instead uses them to create plate art: She turns avocado, carrot, cucumber peels and the like into small culinary masterpieces which she then shares with her more than 11,000 Instagram followers. But we were not just there to look at her creations; we got to fill our own Culinary Canvas. Which was easier said than done. And we all spent the first 10 minutes just staring at the empty white plate, thoroughly SISTER-MAG.COM

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uninspired. Creating a work of art requires both planning and patience - or so I thought. Lauren, however, encouraged us to just go for it and I now fully understand every bit of passion she has for her hobby. The aesthetical arrangement of fruit and vegetables is a deeply meditative experience. For a full 30 minutes the entire room was quietly focused (with just the occasional smack of the lips to be heard whenever someone pinched a blueberry or strawberry from one of the glasses provided). And indeed, we all created truly beautiful pieces of food art which were all immediately snapped and posted.

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Food Art with

Culinary Canvas

Canadian-born, now London-based, Lauren Purnell is the face behind Culinary Canvas and her creations the trigger for many excited screams along the lines of »Incredible!«, »Will you look at that!« and »Why didn’t I think of that?!«.

From delicate flowers to hot air balloons and – inspired by her native Canada – a cabin in the woods complete with lake and boat; Lauren creates amazing works of art from leftover fruit.

It’s no wonder her number of Instagram followers keeps climbing steadily. And during our workshop in collaboration with Grundig and SCHOTT CERAN® she also managed to light the spark for the creative use of fruit and vegetable leftovers in our bloggers in her dedicated food art workshop.

culinarycanvas.tumblr.com

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lopurnell

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After a hands-on start to the workshop, my group and I settled down for a cooking presentation by Grundig and »Berliner Speisemeisterei « Steffen, who runs the blog is also head of the restaurant at Hotel Pullmann Berlin and renowned for his high-class kitchen which incorporates regional and traditional products (like buffalo mozzarella from Brandenburg).

The Chef de Cuisine took over the Grundig kitchen installed especially for the event and created a dessert almost too marvelous for words: sponge cake, whisked elder, a creamy raspberry puree and shaves of frozen raspberries all arranged on semi-spherical scoops of white chocolate sprinkled SISTER-MAG.COM

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with a dark chocolate chip glaze seasoned with locally grown clover!

I felt so lucky my team got the dessert presentation (starter and main course had been prepared by the groups seeing earlier presentations). Bloggers Markus from Backbube and Tanja from Foodistas seconded my thoughts: There is always room for dessert!

So with massive smiles on our faces we indulged in Steffens delicious dessert – after having snapped it for posterity and the internet before the ice started melting! Check out Steffens creations on the following pages – impeccably presented, as befits the occasion of such an event, on original CERAN® cooktops.

There is always

room for d e s s e rt

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Cooking Show with

Steffen Sinzinger

As Chef de Cuisine at the restaurant of Berlin’s Pullmann hotel, Steffen Sinzinger is an expert in catering to creature comforts. For several years now he has also been running »Berliner Speisemeisterei«. Starting out as a blog it has since developed into a magazine covering a broad range of topics the new generation of food bloggers is eager to read about and explore.

It features recipe presentations as well as interviews with Steffen’s colleagues in which they share professional insights plus in-depth reviews and analyses of cookery and baking books. The precision and great eye for detail he applies to his work is rewarded on Instagram where his account @berlinerspeisemeisterei has already got more than 50,000 followers who enjoy the inspiration his regular posts of expertly prepared and lovely showcased creations provide.

On the following page you can download the recipes for the menu which Steffen created for our event – served on a very special kind of underlay.

Be surprised and click here !

steffensinzinger.de/blog

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Recipes

Raspberry & Chocolate

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Buffalo mozzarella & tomato

Elder & hazelnut

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Creative

Dinner A perfect end to a perfect day: after a short (digestive) rest at the hotel we were off to dinner.

The blogger teams were reshuffled and my group headed for the »Restlos Glücklich « restaurant while the other groups enjoyed the delicious offerings of »einsunternull«, »Lokal« and »tulus lotrek« respectively. One thing these Berlin restaurants all have in common: their focus on regional, seasonal, local dishes and ingredients.

Restlos Glücklich follows the same principles as the brunch we enjoyed during our food workshop: surplus food which – despite the fact that it is still perfectly edible - would have been thrown into the organic waste bin at an

ordinary retail outlet is turned into singularly creative dishes. These food items include incorrectly labeled tea, or chocolate which has developed chocolate bloom.

Based on the foods available the Restlos Glücklich chefs create a new menu every day and together no less than 60 volunteers (!), pitching in according to a precisely coordinated schedule, make sure everything runs smoothly.

We were treated to a bell peppersweet potato cream with eggplant spread followed by caramelized peaches topped with oat crumble for dessert. Both were delicious and came in easily manageable portions in line with the restaurant’s goals not to have to throw away leftovers.

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Respect for Food

Restaurant Tour Lokal The ÂťLokalÂŤ menu oozes easy sobriety and a clear focus on essentials: classic meat dishes like veal olive or rump steak are joined by a wide range of vegetable options seasoned with ingeniously sophisticated combinations of herbs including dandelion, sorrel or lovage.

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Their website alone makes this place worth a visit, mixing beautiful layout with good humored introductory text. And the live experience keeps every promise made online! The excellent wine selection perfectly complements the menu served in the most charming manner.

* All pictures were kindly provided by the restaurants.

Lokal

Having enjoyed the brunch catered

by Restlos GlĂźcklich earlier, one of the groups was particularly excited to get to check out the location and sample more of their top quality food for dinner.

read more about on this page

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Goodie

BAG S We were lucky enough to secure the collaboration with great partners, in addition to Schott CERAN® and Grundig, for our goodie bags meaning we were able to present an extra special treat thanks to the products with which they kindly provided us.

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JEMAKO Who hasn’t been there? You have just cleaned your windows but instead of enjoying a clear view you’re looking at tiny bits of fluff sticking to the pane. If you’re looking to eliminate those for good you will just love the Jemako cleaning products. Their cloths and wipes are extremely versatile and made from certificated fibers. Developed by the company itself they will turn your window fluff into a distant memory.

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METHOD Lemon + mint, mulled cider or French lavender: the small but carefully compiled Method product portfolio does not make SISTER-MAG.COM

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for an easy choice. The company founded in 2000 produces cleaning products as well as hand soaps and washing up liquids. All products have a beautifully light and fruity scent and their pretty bottles grace any

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kitchen or bathroom. And you thought cleaning couldn’t be fun!

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M O N B E N TO A bento box is a bit like your good old lunch box after a fancy 75

makeover. It has been an integral part of Japanese food culture for centuries and still is an indispensable aid that lets you pack snacks and even full meals to go.

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Smart at

I FA The first work shop day of countless new impressions and interesting chats was followed by an all too short night and a trip to IFA on the schedule for the next morning. Claudia Höllwarth gave us a tour of the huge Grundig exhibition stand (which was so big we managed to, temporarily, loose half our group in it) and its backstage area, where we were treated to a much needed cup of coffee – and smoothies for those who aren’t into coffee, i.e. me!

Fuelled by the caffeine boost we were ready to explore the technical advances in the SISTER-MAG.COM

kitchen, Oled TV sets, hear all the latest smart home news and inspect a prototype for a fully automated kitchen herb garden.

IFA expert Gerda Winterling then took us on a curated tour of the rest of the trade fair. First we saw the impressive Panasonic hall with its model apartment in which we would happily have spent several hours. One hall over, Bosch presented its Active Oxygen Technology which allows you to freshen up shirts and even suits in your washing machine – without water!

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The final highlight of our tour was the Siemens smart home prototype Mykie will answer any question you may have while working in your kitchen, and also has full access to all the benefits

of your digital ecosystems Smart Home Connect. Continue reading and browsing on the following pages for more highlights from this year’s IFA.

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Video

Multi Taste Oven from GRUNDIG

Trend 1

Soon we will no Smart Kitchen longer have to stay alert while cooking, shopping or doing the laundry because our kitchen appliances will be doing it for us. Apart from this revelation the Grundig stand also offered a variety of amazing new products like the Multi Taste Oven with Divide & Cook which injects hot air through breather holes on both sides. Its two layered air stream lets you prepare two dishes at the same time; two fans prevent the scents and flavours from mingling.

The fresh metre fridge by Grundig – evaluates by scent whether fish and meats are still edible!

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Grundig’s refrigerators will become more intelligent in the future: with sensors, the fridge will be able to »smell« whether for example fish or meat are still edible and tells you with colourful lights.

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With their 11 induction zones Grundig‘s induction hobs with FlexiCook+ and transparent SCHOTT CERAN® glass ceramic surfaces offer maximum flexibility. The colour-coded TFT LC display makes it easy to keep track of the active and passive zones and touch keys allow you to adjust each zone separately or connect them as required.

Many manufacturers presented their version of a »Smart Home« system. They generally rely on smart phone or tablet apps to work a variety of different devices around your house at the push of a button. The Grundig vision is called »HomeWhiz«.

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Trend 2

Digital cameras 360° photography have long become a staple. If you are looking for a cutting edge way in which to preserve special moments for posterity a drone or 360° technology are the way to go. Panoramic imaging not only allows for breathtaking snaps of landscapes and architecture but can also record human movement through a space. The technology is available inside devices small Terratec 360° Cam enough to fit into any pocket. Data volumes, takes pictures & videos at 16 megapixels in 4K however, are enormous and chances and up to 30 images are you may need to upgrade to a per second computer model in order to be able to handle them ;)!

The 360Fly camera is water proof up to a depth of 5m!

Robust and both YouTube & Google Street View compatible: the LG Friends 360 Cam The PANONO Outdoor camera can be operated manually on a selfie stick or remotely SISTER-MAG.COM

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Trend 3

Virtual Reality Being in a film beats merely watching a film: VR technology is generally tipped to wow us with both soaring turnover and the realization of its enormous potential over the next few years – and the expectation on its impact on the consumer market are a big part of this prediction. So it was no surprise that IFA offered several chances to dive into 360° worlds and the people stumbling around in huge glasses exploring strange

shores were a sight to see. Our bloggers got the chance to take a tour around a virtual apartment at the Grundig stand and thoroughly enjoyed being »beamed« into the unknown.

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Thermo revolutionizes temperature taking: Without direct body contact Thermo still measures the most precise body temperature available. It then synchronizes with a dedicated app which both facilitates tracking & sends information on specific symptoms or reminders to take your medicine.

TomTom, from the manufacturers of the popular navigational tool, is more than just a me-too product; not only does it count your steps and analyse your sleep it offers a complete body analysis and 24/7 heart frequence monitoring.

Health / Fitness Withings Steel HR watch connects to an app for an elaborate activity analysis which automatically recognizes movement as walking, running & swimming.

Trackers, intelligent scales and a wide range of »wearables« are increasingly turning our bodies into measuring projects we aim to optimize. Technical aids help us sleep better, eat healthier and climb steps more easily. One positive side effect of their ubiquity: they are turning into fashionable accessories.

In the care industry and for many elderly people the trend has provided intelligent

Trend 4

Intelligent wireless listening: Jabra Elite Sports keeps measuring your heart rate while you’re are excercising!

tools and aids!

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Watching you sleep: the Beurer sleep sensor SE80 recognizes breathing interruptions and comes with a Fresh Wake Function for a relaxed start into the day

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Trend 5

4K is the name of the technology behind the super sharp images which are coming to the TV sets in more and more homes. Prototypes presented at this year’s IFA even went one step further: at the Grundig stand we settled down in front of an 8K LED TV set enjoying the more than sharp images of never-before-seen crispness.

Sharp images Another definite highlight was the next generation high definition technology »Quantum Dot«: crystals only a few atoms thick allow for a brilliant image and pure, immaculate color.

Grundig’s recent flagship when it comes to TVs is the »Immensa« series which offers UHD-resolution as well as a 360° panorama design and a three-way stereo sound system.

Bigger, sharper ... home cinema! Sony introduced the ZD9 series of TV sets. Their 4K HDR processor and new backlight technology guarantee sharp pictures. Special highlight - they are available up to a size of 100”! The top model does come with a price tag of 70,000€, however.

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Catwalk meets Technology: Grundig enlisted the help of Munich-based label ÂťHoly GhostÂŤ to present their latest styling products (blow dryers, hair straighteners etc.) in 8 daily mini fashion shows!

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If you have ever been to IFA, the trade fair for consumer technology trends, you know that a full report of it would fill a tome and that you could walk around the exhibition grounds in Berlin for days. We have therefore decided to limit ourselves to these 5 trends even though we haven’t even touched on some of the most fascinating developments like miniature kitchen robots by Siemens (Mykie), thousands of ideas for a »smart home« which interconnects everything in your house or apartment, bigger fridges, faster washing machines, smart dishwashers … we could easily have filled so many more pages!

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With the creative designs of young designers and exciting product innovations, the two-day event came to a close.

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An excellent

Conclusion After a well-deserved break and change of clothes our two-day adventure came to a perfect conclusion at the Umspannwerk Kreuzberg where we joined the SCHOTT CERAN Ž DESIGN AWARDS . This award ceremony for design students was great fun and the manufacturer made sure we were well entertained by showing a cool IMAGE FILM that ticked many cinematic boxes and thoroughly captured our imagination. My personal favorites in the glass ceramics cooktop range came 9th and 7th, respectively, but there were many excellent designs to toast and the evening was the perfect conclusion to our two days together and so we raised a glass or two (or maybe even more, I couldn’t say for sure) to the adventure!

Mia

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SCHOTT CERAN® Design A wa r d s The colour black – not the sole ruler of glass ceramic cooktops Believe it or not, glass ceramics for cooktops don’t have to be black! And the SCHOTT CERAN® Design Awards on Saturday night proved this point perfectly!

The long-established manufacturer from Mainz took the chance to show off its modern and truly innovative side. The competition for students and young professionals from design courses was held for the second time this year and is open to entrants from all of Europe. The company established the SCHOTT CERAN® Design Awards to show that »the CERAN® brand is so much more than just a black cooktop «.

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SCHOTT CERAN® Design Awards winner Hanh Phan 89

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»... more than just a Black cooktop.«

On the night sisterMAG and our bloggers joined the festivities at the Umspannwerk Berlin (a former substation) the young designers’ creations were exhibited within light installations of wire caging and fluorescent tubes, second to no showcase they would have received in a museum. An expert jury chose 10 entries from a total of 68 to be manufactured and presented at IFA. Hanh Phan’s design of minimalist lines on a light glass ceramic base was the jury’s pick for the top prize: »The fashionable choice of pink gold for a selfreliant interpretation of a glass ceramic cooktop environment«

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led Prof. Carl Frech, a member of the jury, to crown it a felicitous and winning combination.

Her creation will now be available as a limited edition in Bauknecht appliances which will go on sale via the Otto online story from 22 November.

The jury’s choice and rankings were subject of intense discussions among our group of bloggers. And the fact that my personal favorites only ranked 7th and 9th respectively was a genuine disappointment. If anything I learned that cooktops can be a surprisingly emotional issue!

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The jury’s evaluation benchmarks First the designs had to pass the Schott production check. This ensured that design guidelines were adhered to and the creation could be physically produced. The jury, made up of high-caliber experts, judged the basic idea as well as the design’s functionality and the integration of both controls and induction technology. Potential for practical implementation was also an important benchmark with colours and design as the most important factors. In short: the chosen design had to be at home in a modern kitchen.

Over a glass of wine at the end of our evening we couldn’t help but admire the innovative powerhouse.

The long-established Schott company proved to be taking young designers and their ideas on board to create a modern product portfolio. We’re already looking forward to next year and the Schott marketing girls’ newest ideas!

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R E C I P E S & S E T T I N G S : Steffen Sinzinger / Berliner Speisemeisterei P H OTO S : Claudia Gödke

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A special highlight of our issue are the recipes by Steffen Sinzinger, kitchen chef and head of the food-blog-magazine »Berliner Speisemeisterei« . He served these on the three most beautiful designs of the SCHOTT CERAN® Design Awards, whose patterns only added to the artful masterpieces.

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Buffalo Mozzarella & tomato D OW N LO A D Dried bull heart tomatoes

9 Tomato jam

8 Pine nut pesto

9 Balsamic glacĂŠ

8 Bread Chips

9 Marinated Buffalo Mozzarella

A As the recipes are much longer than a regular sisterMAG page, we chose to provide them as download-print-pdfs on our website. Have fun in the kitchen!

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Elderflower & Hazelnut D OW N LO A D

Duck breast »Sous Vide«

9 Celery puree

8 Oven carrots

9 Celery Stalks

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Raspberry & Chocolate D OW N LO A D Raspberry granite

9 Milkmaid cream

8 Chocolate twigs

9 Raspberry gel

8 Yogurt sponge

9 Vanilla malto

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P H OTO S : Claudia Gรถdke SISTER-MAG.COM

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TEXT: Alex Sutter PHOTOS: einsunternull

Dinner

with love for details Following the various workshops at the sisterMAG-office, we found our way to the restaurant einsunternull (one below zero), that opened in 2015. The founding team around Ivo Ebert is committed to ÂťCasual Fine DininÂŤ and connects technically sophisticated cuisine with an aesthetically amazing atmosphere and a relaxed hosting culture.

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The name einsunternull doesn’t refer to the restaurant’s location in a former beer cellar, but points to their culinary »back to the roots« vision that wants to enable their guests to consciously taste the different ingredients and their composition.

WEBSITE: einsunternull.com FACEBOOK: einsunternull INSTAGRAM: @einsunternull

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Hannoversche Str. 1 10115 Berlin

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ď ˇ

Us lucky ones were served with an eight course menu. Tying in well with the theme of the day, and in synce with the attitude of einsunternull we found only sustainably produced ingredients and many regional products on our plates.

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Radish, (beef-)heart and cress were just as impressive as cooked onions, stock and spruce (the marinated tips of this tree!) or the broiler with egg yolk and wild garlic tobacco. Even those who were initially revolting against the number of dishes were visibly sad when in the end, everything was eaten up and the fabulous wine companions -

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by sommelier Benjamin Becker with a focus on the products of young German and Spanish vintners - were drunk up…

To all of us, the evening with einsunternull was a personal highlight – we will be back and can only advise you to visit too!

This report wouldn’t be complete without a big compliment to the team that explained to us their concept, dishes and rooms all the way into the pickle-cellars in a passionate and vivid way – or without mentioning the wonderful interior that revealed a rare love for details, from the furniture and silverware all the way to the porcelain and the amazing water glasses by artist Milena Kling.

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TEXT | PHOTOS: SOPHIA SCHILLIK

tomato greatness RIPE AROMA FROM PARADISE

Everyone loves tomatoes, and it’s tough to imagine Mediterranean cuisine without them. Above all, this apple of paradise is incredibly diverse, as delicious raw as it is gently braised or cooked into tasty sauces and jams. We can harvest the benefits of their sun-drenched goodness especially now in the late summer, when they’re at their most versatile. Here are three great recipes for the creative kitchen.

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Sophia Schillik is a jounalist, photographer as well as a food blogger. She (almost) prefers food-markets over clubbing and if she were to win the lottery she’d use all the money to eat out in restaurants.

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Pickled spiced cherry tomatoes WITH ALMONDS & OLIVES

ALL RECIPES FOR DOWNLOAD SISTER-MAG.COM

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INGREDIENTS: 800 g cherry tomatoes (red and yellow) Juice of 1 lemon 3 rosemary sprigs 1 tsp fennel seeds 1 tsp coriander seeds 4 green cardamom capsules 4 cloves 400 g sugar

for the filling: Almonds Black olives (without pit)

other: 250 g feta, cubed Fresh rosemary sprigs Glass of sardines 6 garlic cloves

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PREPARATION: 1. Wash and dry the tomatoes.

2. Carve into them diagonally with a sharp knife. Heat a pot of water. Fill a bowl with ice water. Dip the tomato in the boiling water for about 10 seconds and immediately place them in the ice water after. Let them cool shortly, and then carefully skin them. Mix 300 ml of water with the lemon juice and marinate the tomatoes in the liquid for about 15 minutes so they harden and don’t fall apart too easily. Gently push out the tomato seeds. Place the tomatoes in the lemon water again for 30 minutes.

3. In the meantime, boil 700 ml of water with rosemary, the spices, and sugar in a small pot. Let simmer on medium heat for about 10 minutes.

4. Take the tomatoes out of the lemon water. Cut a small opening into the fruits; fill them with the almonds and olives, separately.

5. Distribute the syrup into two small pots. Separately place the filled tomatoes (either with olives or almonds) into the spice syrup for four minutes and let them marinate for about 4 minutes on low heat. Take off the stove and let cool, then remove the tomatoes from the syrup. Continue to cook the syrup until it develops a thick texture.

6. Place the tomatoes into sterilized jars with the feta cubes and rosemary sprigs. By preference, add a few garlic cloves or sardine fillets.

7. For the sweet compote, fill the jar of almond tomatoes with the spice syrup; for the more spicier version variety, fill the jar of olive tomatoes (and sardines) with olive oil. Let cool and fasten lid.

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Tip: The tomatoes go well with grilled fish; the sweet variety with cheese, and the spiced version with oil over paste or crunchy tomato-cucumber salad.

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Baked roma tomatoes WITH HAZELNUT OIL AND TOMATO JAM, PAIRED WITH RED QUINOA WITH PROSCIUTTO, NECTARINES AND GOAT CHEESE

ALL RECIPES FOR DOWNLOAD SISTER-MAG.COM

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INGREDIENTS: for 4 people for the tomatoes: 700 g

Roma tomatoes on the vine

4 tbsp. hazelnut oil 4 tbsp. tomato jam (see recipe) 2

dried chilies, ground

Lemon juice

salt

other: 150 g

red quinoa

4

small sticks of goat cheese without rind

2 tsp.

acacia honey

2 tbsp.

Hirsekeimlinge (alternatively, sesame seeds)

2

nectarines (alternatively, peaches)

8

slices Prosciutto

Fresh basil

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PREPARATION: 1. Preheat oven to 180 °C. Take the tomatoes off the vine, wash, dry, and halve. Place into an oven-proof form with the cut side up, so that they can’t tip over. Mix hazelnut oil with the tomato jam, salt, and chilli; brush tomatoes with the mixture. Bake the tomatoes for about 15-20 minutes, again brushing them with the marinade halfway through the baking time. Mix the remaining marinade with lemon juice and put aside to use as dressing later.

2. Cook the quinoa based on instructions on the packaging, rinse and set aside.

3. Halve the goat cheese sticks with a sharp knife. Place on a baking tray with baking sheet, drizzle in honey, and sprinkle with Hirsekeimlingen (or sesame seeds). Add to the tomatoes in the oven and bake for 5-10 minutes until golden brown.

4. Wash the nectarines or peaches, dry, and cut into wedges.

Take the tomatoes out of the oven, and season again with salt and chillies. Spread the quinoa on plates, add two portions of feta, two slices of Prosciutto, and a few nectarine wedges. Add the hot tomatoes from the oven and garnish everything with basil leaves. Serve with the dressing.

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tomato jam

ALL RECIPES FOR DOWNLOAD SISTER-MAG.COM

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INGREDIENTS: 500 g

tomatoes

1 tbsp.

chilli flakes

Juice of one lemon A pinch

of salt

500 g

preserving sugar 1:1

PREPARATION: 1. Place the tomatoes in a bowl and pour boiling water over them. Rinse, let cool, and skin. Halve and remove seeds. Cut the tomatoes into large chunks.

2. Mix the tomatoes, lemon juice, salt, and chillies in a heavy pot and bring to a boil. Reduce heat and let simmer for about 6-8 minutes, until the tomatoes fall apart. Add water or tomato juice if the liquid evaporates too quickly.

3. Add sugar and heat carefully while stirring until it fully dissolves. Increase the temperature and allow the contents of the pot to well up. Let it cook for about 5 minutes until thickened and the tomato jam begins to glisten. Intermittently stir so that the jam doesn’t burn. Remove the pot from the stove. Make the preserve. Fill the finished jam in clean, sterilized jars. Close tightly and store in a cool, dark place or refrigerator.

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Whole wheat ricotta tart WITH COLOURFUL WILD TOMATOES

ALL RECIPES FOR DOWNLOAD SISTER-MAG.COM

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INGREDIENTS: dough: 150 g whole wheat flour (plus regular flour for the countertop) 80 g

cold butter, in cubes

1/2 tsp.

salt

60-70 ml

cold water

for the filling: 400 g Ricotta Fleur de Sel, freshly ground black pepper

Grated zest of 1 organic lemon

2 tbsp.

flour

2 eggs, beaten 150 g

crème fraîche

90 g

parmesan, finely grated

topping:

Colourful tomatoes of your choice

Olive oil Fleur de Sel 1

tart tin with scalloped edge

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PREPARATION: 1. Preheat the oven to 200 °C. Warm a baking tray inside to produce a crispier crust. for the crust: 1. Distribute the flour on your countertop or other working surface; add salt and mix. Add the butter cubes. Add the cold water and quickly knead into a shortcrust.

2. Form the dough into a ball, flatten it with your hands, and wrap it in plastic wrap. Cool for at least 1 hour. for the filling: 1. Place the ricotta in a bowl and season with the salt, black pepper, and lemon zest. Then, mix well with the flour, eggs, Crème fraiche, and Parmesan.

2. Roll out the dough on your flour-coated working surface, about the size of the baking tray. Spread the dough onto the baking tray and pull the edges up along the sides of the tray; press against them. Poke it the crust several times with a fork. Cool the dough for about 30 minutes.

3. Take the tart out of the fridge. Cover the bottom with legumes or blind baking beans. Blind bake in the preheated oven for about 20 minutes.

4. Take it out of the oven and let cool shortly. Remove blind baking beans.

5. Spread the ricotta filling evenly across the dough. Place it back in the oven and finish baking for around 30 minutes, until the ricotta mixture has risen. Cover the tart with aluminum foil after half of the baking time so the top doesn’t brown too much. for the tomato topping: 1. Wash and dry the tomatoes. Depending on their size, either halve, quarter, or leave them whole. Cover the tart with the tomatoes.

Sprinkle with oil and salt.

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ALL RECIPES FOR DOWNLOAD

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BLOGGER JAM SPECIAL FRESH J AM FROM THE BLOGGERKI TCHEN Do you remember coming to your grandma’s as a child and being welcomed by the smell of freshly cooked jam? Heavenly! And your excitement when you got to peek into the pot and get a little taste of the warm marmalade?

Those were the best

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late summer days. But why don’t we just bring those feelings back?

Making your own jam isn’t as complicated as it may seem! In this jam special our bloggers show you that there are lots of creative new creations besides the traditional flavours.

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STRAWBERRY CHIA JAM WITH GOAT CHEESE

by Cashew Kitchen

Strawberry Chia Jam, makes one small jar

Goat Cream Cheese, enough for about 4 bread slices

1 + 1/4 cup thawed or fresh strawberries 1 + 1/2 tbsp chia seeds 1 tbsp balsamic vinegar 1-2 tbsp maple syrup or other liquid sweetener

100 g cream cheese, such as philadelphia 70 g soft goat cheese serving suggestions: sourdough bread, fresh strawberries, fresh basil

1 Mash strawberries and combine with chia seeds, balsamic vinegar and maple syrup. Stir occasionally during the first 5 minutes while the seeds thicken.

Transfer to a glass jar.

2 Mash the goat cheese (I use a soft, spreadable kind) with the cream cheese until combined. Use roughly two parts cream cheese and one part goat cheese.

3 Serve the goat cream cheese on your favorite sourdough bread and top it with a generous dollop of chia jam, fresh strawberries and basil.

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LEMON CURD

by S-Küche

Lemon Curd for 2-3 small jars

100 g butter 110 g sugar 2 organic eggs, size L

1 egg yolk juice and zest from 4 untreated organic lemons (about 200 g juice)

1 Beat all the ingredients over a water bath until they are thick, creamy and light yellow – that’s basically it. When the curd covers the back of a spoon, it is done. This process can take 20-30 minutes.

The water should only simmer and the bowl shouldn’t lay in the water bath. That’s how you make it work and the egg won’t coagulate if you constantly stir it.

2 For my ice cream, I filter the curd through a sieve.

This is not always necessary, but I don’t like the small pieces of lemon peel. They already did their job, so I try to get rid of them.

With a Thermomix for 10 more minutes. Afterwards, 1 Pulverize the sugar and lemon zest mix for 20 seconds on level 4. for 10 seconds on level 10. Add all the other ingredients and cook for 20 minutes on 90°C/level 2 without 2 The curd will thicken a lot more when you cool it. The lemon curd a measuring cup. If the curd isn’t from the pictures already comes out thickened by then, just let it simmer of the fridge.

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1 Peel the apples, cut out the seeds and chop up the fruit finely. Let the sugar caramelize in a big pot, add the apple juice and the apples.

2 Add the spices and let everything simmer for about 15 minutes, so that the apples can soften. (In case you don’t like ginger, just leave it out.)

3 Add the preserving sugar and boil the jam for about 2-3 minutes. Roast the almonds in a no sticking pan until golden brown.

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BAKED APPLE JAM

by Zimtkeks & Apfeltarte

Baked Apple Jam for 4 jars of 250 ml

750 g sour apples 250 ml apple juice 500 g preserving sugar 2:1 2 tbsp sugar juice from 1 lemon 3 cinnamon sticks 2 star anises

1 piece of ginger, about the size of a finger nail (grated finely) 1/2 tsp pure vanilla (grounded) or 1 scraped out vanilla pod 2-3 drops bitter almond oil 75 g chopped almonds

4 Take the jam off the heat and mix in the almonds. Of course, you can vary the spices you use, according to your own taste. The more bitter almond you use, the stronger the flavour of marzipan will be. Just season to your own taste.

5 While still hot, fill the baked apple jam into the prepared and rinsed jars. Make sure you take out the star anise as well as the cinnamon sticks. Close off the jars immediately and turn them upside down to create a vacuum.

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PEACH MELBA JAM PEA CH KISSES RA SPBERRY A L AYERED CONFITURE

by Zucker, Zimt und Liebe

Peach Melba Jam for 3 small jars

500 g preserving sugar 2:1 about 600 g sweet, ripe peaches (about 5 small peaches)

1 vanilla pod 500 g fresh raspberries

1 Make sure you have two big pots ready as well as three sterilized small twist off jam jars (or one big one). Also, put a plate into the fridge as it will be needed later to test whether the jam has jelled enough.

2 Start by preparing the peach jam. Peel the peaches (to do so, you can pour hot water over them and pull off the peel or just use a peeler which is my preferred method). Put them in one of the pots and add 250 g of the preserving sugar. Slice open the vanilla pod, scrape out the mark and add it as well as

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PEACH MELBA JAM the pod to the peach-sugar mixture. Mix well, bring to a boil and cook for about 4-5 minutes.

With a teaspoon, place 1-2 teaspoons of jam on the cooled plate. If it turns into jelly after one or two minutes, it’s perfect. Pull out the vanilla pod and, if you like, puree the jam in a mixer. Fill it into your jars (or in one big jar) until halfway full. To do so, it’s easiest to use a funnel. Now, let it cool for about 15 minutes. Unlike usual jam making, you can’t turn the jar upside down, as that would destroy your layers.

3 In the second pot, mix the raspberries with the remaining preserving sugar, bring it to a boil and cook for 4-5 minutes. Do the jelly test again and if the jam is right, use a tablespoon to layer it over the peach jam very carefully. I don’t mind if the two jams mix slightly, so it doesn’t have to be perfect. Still, don’t turn your jars upside down, but just close them with the twist off lids.

Let it cool slightly. The jam is best kept in the fridge and should be used within a few weeks.

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RECIPES FOR DOWNLOAD

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WAIHEKE ISLAND

THE HEALTHY HONEY

Manuka text & photos: Sarah Rinne

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THE GIRLS

THE MANUKA PLANT

HAVE YOU HEARD ABOUT MANUKA HONEY? The aromatic honey is a successful remedy for many health issues.

Manuka honey is effective against bacteria, viruses, and funghi.

It’s also antiseptic, antioxidant, and heals wounds, and can even fight tooth decay. It’s time to get acquainted with this miracle cure.

The Manuka plant belongs to the myrtle family Myrtaceae and stems

from an Australian tea tree. It can only be found in the South Pacific, which explains its European designation as the »South Sea Myrtle.« Developed cultures have been using the honey as a healing method since long ago.

Its healing agents are many times more effective than any other honey. The Maoris, New Zealand’s

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indigenous people, have been using it for RICHARD medicinal purposes, both EVATT internally and externally,s for centuries.

I visited Richard Evatt on Waiheke Island, a Manuka beekeeper who has been passionately directing his honey operation for years. New Zealand’s Waiheke Island is a true paradise, a place to relax that’s full of sunshine and indulgence.

In addition to its 8000 inhabitants, the island is home to 24 wineries, an ecological soap manufacturer, and wonderful industrial and private honey producers.

It’s in this idyll that beekeeper Richard Evatt, aka Sticky Ricky, operates the Waiheke Honey Company together with his wife, Sheena (Queen Bee), and two sons (little bees). They produce a variety of different honeys: organic multi-floral, native bush

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honey, and the unique Manuka honey.

The couple has many bee swarms that Sticky Ricky lovingly refers to as »The Girls«. They allow their bees to pollinate and collect nectar in various regions. At the end of the flowering period, the family, together with the hives, heads to Whangamomoma, a small town in New Zealand where the bees mingle with the flowers of the Manuka bushes (Leptospermum scoparium) so The Girls and Sticky Ricky can produce their signature Manuka honey. The nature in New Zealand is untouched, incredibly diverse, and stunningly exotic. You won’t find such shades of green and wildflowers anywhere else.

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»Waiheke is a great place to be a bee«

FRUCTIDOR

WAIHEKE ISLAND

HONEY COMPANY

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A place of relaxation, sun and pleasure It’s no wonder, then, that bees thrive in this environment and produce one of the best and healthiest honeys in the world.

Manuka honey is not only healthy, but also very versatile and delicious. For this reason, it is often used in tea as a remedy for colds, sore throats, coughs, and other respiratory complications.

Due to its growth-inhibiting affects, it is even suitable for fungal infections like Athlete’s Foot and lichens. Studies have also shown that Manuka honey can be just as effective in protecting teeth from plaque as anticaries mouthwash containing a chlorhexidine solution.

Of course, Manuka honey also comes in different qualities, some more effective than others. This can be easily measured using the MGO method, which measures the methylglyoxal content.

Methylglyoxal is the active ingredient that spurs the honey’s healing properties. If the MGO content is high, so is the quality and effectiveness of the honey’s antibacterial activity. If the MGO number does not appear on the honey bottle, the consumer can contact the manufacturer and inquire about the MGO analysis based on its control number.

THE SO-CALLED UMF (UNIQUE MANUKA FACTOR) IS THE MEASURE OF QUALIT Y OF MANUKA HONEY IN NEW ZEAL AND. THE UMF VALUE IS EXCLUSIVELY RESERVED FOR MANUKA HONEYS THAT HAVE BEEN BOTTLED IN THE COUNTRY.

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Those who want to know more about Manuka honey and perhaps even visit our beloved honey producer on New Zealand’s breathtaking Waiheke Island can arrange a visit with the Evatt family and immerse themselves in the beauty of their bee paradise.

Check it out for yourself: www.waihekehoney.co.nz

AUTHOR: SARAH RINNE PHOTOGRAPHY

Hello! My name is Sarah Rinne, I am 27 years old and was born in Stade close to Hamburg.

I work in photography with a passion for food and fashion. I am loving the variety of my job and get fascinated and inspired by new things every day.

At the moment I am travelling the world - away from Hamburg to start an adventure. Getting to know new people and cultures is what I enjoy the most. This gives me the chance to develop and collect new ideas for future projects..

THE APPROXIMATE EQUIVALENCE BET WEEN UMF AND MGO ARE AS FOLLOWS: UMF 10 = MGO 100 UMF 15 = MGO 250 UMF 20 = MGO 400 UMF 25 = MGO 550

AN MGO OVER 400 REPRESENTS TOP QUALIT Y.

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TEXT: LAURA GLABBATZ

w e i v e R k o Bo

BEST OF INTERIOR – BLOGGER-TRENDS REAL LIFE INTERIOR IDEAS The year book »Best of Interior« (published

by Callwey) summarizes the most beautiful home ideas and most recent interior-trends of the blogger scene – collected and chosen by the jury, to which the experts Igor Josifovic from Happy Interior Blog, Gudy Herder from Eclectic Trends and Ricarda Nieswandt from 23qmstil belong.

On more than 200 pages, the 15 inspiring interior bloggers, that were nominated by the judges, take you into their apartments and houses and give creative advices on all rooms, from the kids- to the bathroom. The result is a wonderful

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ICHLIEBEDEKO.DE

HERZUNDBLUT.COM

idea- and trend book based around furniture, accessories, decoration, wall designs, organisation, colour and more that makes you want to recreate it. It doesn’t always have to be a big make over, small changes can make a big difference in your home! Additionally an exclusive trend report compiled by the judges and the winners (who were chosen from the participants) is included.

Now in Store.

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e h T

JUDGES

Gudy Herder, Igor Josifovic, Ricarda Nieswandt: The three judges are renowned personalities in the bloggercommunity and internationally acclaimed trend experts.

r e d r e H Gudy

Eclectic Trends

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In the international blogger world she is known as an experienced trendscout and advises customers on topics all around design and lifestyle trends. Her passion for trends allows her to attend various conventions and design events where she explains how trends are developed, what will become a trend and how to present trends. She also teaches techniques like Âťmoodboarding for professionalsÂŤ which represent ideas in a visual and easily understandable manner.

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c i v o f i s o J Igor

Happy Interior Blog

Commuting between Paris and Munich, Igor writes on his Happy Interior Blog about his travels, design, decoration and especially plants to bring more happiness into our homes. He is also one of the founders of the »Urban Jungle Bloggers«, an international plant-community, that already connects more than 1200 bloggers.

As an expert for the urban jungle interior style, he sees the green living trend as a balance to our highly digitalised and fastpaced everyday lives.

t d n a w s e i N a d r a c i R

23qm Stil

For years, Ricarda has been writing on her blog »23qm Stil« about interior, life, spaces, design and trends, about beautiful stores, cities and travel and about everything that makes our lives a little better. With her network »Blogst«, she started a community for lifestyle bloggers all around food, DIY, travel, family and wedding. There, she is responsible for the organisation and realisation of workshops as well as for blogger-relations and social media strategies.

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#BOIBA16

e h T

WINNERS Holly Marder's style is absolutely unique – simple and yet sophisticated. All of Holly's interior creations have their own signature and are shared by many online. The mix of old and new furniture, of classic and unconventional interior ideas appeals to the reader of her blog Avenue Life Style .

An absolutely beautiful blog, that constantly amazes with its very special touch.

t s e B

INDIVIDUAL STYLE holly_avenuelifestyle

SPONSORED BY

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On her blog Waldfrieden State , Eva Kindler shares the authentic interior style of her garden cabin, that is not influenced by trends or follower numbers but simply reflects the personal stories and preferenes of its inhabitants. This is a place you want to be invited to and experience the well done composition of different interior styles like Boho, Industrial, Rustic and Green.

t s e B

t s e B

CREATIVE IDEA waldfriedenstate Jules Villbrandt from Herz & Blut amazes with her visual messages, inviting home stories and a decided Berlin vibe.

Her interior photography is a major part of her blog's success: her eye for details, the sophisticated game of light and shadow and the seemingly casual situations intrigue the viewer immediately. Herz & Blut isn't a simple blog to read and look at, but one that draws the reader into the magic of photography.

INTERIOR BLOG herz.und.blut

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6 1 a b i o WITH �INbMUNICH

CALLWEY & SISTERMAG

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Trend Talk by Gudy Herder, who regularly reports about visual news on her blog Eclectic Trends« and was one of the judges for #BOIBA16.

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Flower workshop with Anastasiabenko.com

A sea of flowers by »Tollwasblumenmachen«, was waiting to be turned into bouquets by us.

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FRUCTIDOR

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The j

Gudy (Eclectic Tren Ricarda (23qm Stil und Igor (Happy In

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judges

FRUCTIDOR

nds), l) nterior Blog)

The 3 Winners

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#BOIBA16

Goodiebags

e c a l k c e n n e d o o w

YOU WILL NEED WOODEN PEARLS STRING (38CM) 2 PIECES OF LEATHER NEEDLE DOWNLOAD HERE

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2.

1.

Thread the string with the help of a needle through the first hole of the leather piece.

3.

Repeat the first two steps with all the other strings.

Fasten the string close to the leather (picture 3).

4.

Thread 20 wooden pearls onto each string.

6.

5.

Knot the end of the string onto the other piece of leather.

Here you can pick a random hole in the leather and fasten it.

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Done!

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s t e k c o p r e h t a e l

YOU WILL NEED RECTANGULAR (FAUX) LEATHER PIECE SCREW RIVETS (6mm) CUTTING MAT CUTTER FABRIC GLUE PATTERN DOWNLOAD HERE

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2.

1.

Print the pattern, place it on the leather, and cut it along the other edge.

At the markings, prick two little holes using the cutter.

3.

4.

Attach a screw rivet at the hole in the middle.

5.

Fold the leather into a triangle and add a bit of fabric glue at the edges.

Make sure you attach it at the right hole.

6.

Close the little pocket, so that the second hole fits exactly on top of the screw rivet. Done!

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s n i k p a n e y d tie

YOU WILL NEED NAPKINS

(PREFERABLY MADE FROM COTTON)

BATIK COLOURS BOWL WITH WATER PROTECTION LAYER IRON DOWNLOAD HERE

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2.

1.

Because this DIY can get a little messy, make sure to protect your space (by using old paper, etc.)

3.

Dip the napkin in a bowl of water. Make sure to not soak it completely.

4.

Spread out the damp napkin and spray the colour on from an angle.

It's best to start on the bottom.

Now it's time for a bit of rubbing so that the colour spreads evenly.

6.

5.

When the napkin has dried, make sure to iron it for about 3 minutes to ensure a longlasting effect.

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Now you can proudly present the napkins to your guests.

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r e t s po

YOU WILL NEED 3 PRINTED POSTERS (A3) 2 WOODEN STICKS SUPERGLUE DOUBLE-FACED TAPE ROPE DOWNLOAD HERE

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2.

1.

Stick 4 pieces of tape to each wooden stick.

Attach the wooden stick at the bottom edge of the poster.

3.

4.

Attach the other wooden stick at the top of your poster.

Now secure the rope at both edges with a piece of tape.

6.

5.

Take a longer piece of tape to make sure it holds better!

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Done!

SISTERMAG 26 | 09 / 2016

CLAY WHAT »TH E MUD« IS CAPABLE OF

text: ELIANA MARIE PFAFF

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CLAY I N COSMETICS An ingredient that was underestimated in the past years has been getting a lot of attention from the cosmetics industry recently: The clay is back.

Until now, clay was rather uncool and something for people that I used to call »environmentalists«. But now it’s not derided anymore but finds its way into several skin and hair care products.

What is the mud all about? The dusty powder doesn’t look especially exciting but it makes a big impact.

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The natural and vegan clay was already used in the old Egypt for soothing mud baths. In the 19th and 20th century, clay was used for various medical and cosmetic treatments; it was even processed into a nutritious spread. Today, clay or healing earth are used internally and externally.

If you think of the expression »Dirt cleans the stomach«, you’re not that far wrong. But clay is rock dust and no dirt. The rock dust can even do much more because it also cleans our skin excellently. The cosmetic resource is free of chemical additions and convinces with its good skin compatibility.

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CLAY, H EALTH EARTH, MI N ERAL SOI L – WH ERE’S TH E DI FFERENCE?

Clay, health earth, mineral soil – where’s the difference? For all non-geologists among us: These soils already originated in the ice age when the glaciers buried all the rocks and crush them. The layers of soil that resulted – also called loess – exist in different colors, including green, yellow, white, brown and pink clay. Various

concentrations of magnesium and iron oxides are responsible for the colors. But until this loess becomes a cosmetics product, several additional steps are

necessary. That’s why not every clay or mineral soil can be called »health earth«. This term is protected and can only be used when the soil matches the purity law of the German Medicines Law. If the soil went through the test procedure that is related to this, it can be called health earth and is suitable for both external and internal use. It can help with stomach trouble, irritable bowel syndrome or acid indigestion, among others.

More often, these soils are called clay, mineral soil, rhassoul or ghassoul and are intended for external usage. Regardless of origin or designation, these soils contain many important minerals and trace elements like iron, calcium, silica, selenium, potassium, magnesium, zinc or

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copper. Next to this richness in trace elements and minerals, the effect is another similarity. The finely grounded rock dust consists of many tiny grains whose surface is very big, compared to the diameter. This big surface releases strong capillary forces which is why the particles work like a magnet and develop a strong suction effect. It’s exactly this quality that makes clay a wonderful beauty helper. The small particles not

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only bind fat and sebum but also wound secretion and other liquids and the substances and bacteria that are dissolved in them. What more do you want?

A facial mask made of clay sucks all impurities in like a vacuum cleaner. But what sounds great at first leads to the question if pure clay completely dehydrates our skin. No, it doesn’t, there’s no need to worry. The physical suction effect ends when the humidity ratio of the skin is in accordance with the one of the clay. Dry, sensitive and irritated skins even

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„

”

Dry, sensitive and irritated skins even benefit from the minerals that the soil submits to the skin

benefit from the minerals that the soil submits to the skin which is why clay is recommended for the treatment of neurodermatitis or acne. No wonder that clay can be found in more and more cosmetic products.

blend the mask yourself. There are more and more ready-made facial masks available that contain a high amount of clay and other components that nourish the skin and are easy to use – like the new L´Oréal »Pure Clay« masks.

In hair care, it ensures that the sebum production of the scalp is regulated while the hair-ends are supplied with humidity.

I think it’s about time that clay loses its dusty image and that we give the mud a real chance. Our skin deserves it.

As a facial mask, the soils can have a calming effect and regulate the sebum production or the moisture balance.

They also have a slight peeling effect. Clay works like a cleaning sponge that frees our skin from unwanted substances. If you don’t want your bathroom to be a big puddle of mud, you don’t have to

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AD

L’ORÉAL PURE CLAY

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L'ORÉAL SKI N EXPERT PARIS We all liked to play with soil when we were kids. But the older we grew, the less we wanted to deal with soil – apart from gardening or the plants on the balcony. But soil for the skin?

Of course, every cosmetics enthusiast has seen health earth in powder form in the shelves of the drugstore but… can such a natural product effect anything? Indeed, it can; it’s not for nothing that women have been using clay as a cosmetic product for centuries. That’s a reliable proof for its effectiveness.

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” AD

I tried the red mask which I expected to be loamier.

I really like the scent as well as the clean and fresh feeling it leaves on my skin.

„

Toni from sisterMAG

And doesn’t our skin that is stressed by many different chemical products benefit from a natural product like clay? Couldn’t it even be better than a facial mask with chemical substances? Not only the author of the preceding text »Clay in cosmetics – what the mud is capable of« asked herself these questions but also the expert team of L’Oréal which then developed »Pure Clay«. The natural facial mask based on clay is available ready-made in a pot which makes the laborious dosing and mixing unnecessary.

Even if the healing effect is not medically confirmed, many consumers swear by clay.

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But every skin is different. Every skin type requires care that matches with its needs.

According to this principle, »Pure Clay« is composed from three different kinds of clay in order to offer the right care for every skin and its needs. This is why each of the »pure clay« masks consits out of 3 different kinds of clay, to give each skintype exactly what it needs.

Each of the three »pure clay« masks contains a special combination of 3 different clay types in varying concentrations - depending on their effectiveness. On the following pages you can read about the benefits of each clay type.

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”

I really liked the fine texture and how soft my skin felt after using the exfoliating mask.

Marie from sisterMAG

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”

„

The green mask feels really refreshing and leaves my skin pleasantly smooth.

Franzi from sisterMAG

Kaolin-clay

The white caolin clay is especially fine and therefore very well suited for sensitive skin. It is rich in silicon and aluminum and works antiinflammatory, wound-healing and antibacterial – just perfect for treating skin impurities.

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AD

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Montmorillonit-clay

The montmorillonite clay owes its detoxifying and remineralizing effect to its extraordinary richness in minerals; among others, it contains magnesium.

If this clay is used as a facial mask regularly, it ensures an enormous rebalancing effect; it absorbs excessive sebum, cleans the skin softly and gives it a great glow that can even be noticed through the makeup.

”

„

My favourite was the red exfoliating mask. It made my skin feel very soft after using it. And the small scrub pieces exfoliated my skin and gave it a beautiful »glow«.

Laura from sisterMAG

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AD

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Ghassoul-clay

The ghassoul clay (or rhassoul) comes from Morocco where its usage as a beauty product has a long tradition. It’s often used in secret family recipes that mothers pass on to their daughters.

The ghassoul clay is especially rich in minerals and not only used as a facial mask but also as a hair treatment or a face peeling.

”

„

A black mask to deeply cleanse my skin? My skepticism turned into enthusiasm. My skin felt really nice and looked so healthy. Almost as if it wasn't stressed by makeup on a daily basis.

Lena from sisterMAG

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AD

OVERVIEW OF ALL L’ORÉAL PURE CLAY MASKS

DETOX-MASK Healthily illuminated skin To be honest – the black detox mask does look a little bit scary. But the included active coal works like a detox for our skin, by exfoliating it and getting rid of blemishes.

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EXFOLIATI NG MASK Exfoliating & pore refining Besides the three pure clays Kaolin, Montmorillonit and Ghassoul the peeling mask includes red seaweed extracts. That supports the cell renewal and refines and smoothens the skin with a soft peeling.

PURI FYI NG MASK Purifying & mattifying The eucalyptus extract in the purifying mask has a deeply cleansing and mattifying effect on the skin. Thanks to the creamy texture the mask is still moisturizing – but without any extra shine.

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PURE MA Photos: SUSANNE KREUSCHMER and ZOË NOBLE Behind-The-Scenes: CRIS SANTOS Cinemagraphs: APRICOTBERLIN Styling: CESCO SPADARO Hair & Make Up: LENA SCHLEWEIS and TINA FISCHBACH Floral Design: HÜRRIYET BULAN

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CLAY SKING G A M r e t à l a sis After hearing and learning so much about clay in cosmetics and its positive effects on the skin there was only one thing left to do: try the new Pure Clay masks by L’Oréal ourselves! That is exactly what we did, not just for a Friday night on the couch, but together with four wonderful models at the sisterMAG studio. And who told us to only apply face masks perfectly evenly? We tried out some abstract forms.

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" Transformation, beauty and care have always been part of my acting profession. “ SISTER-MAG.COM

dress: Hien Le

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Heike Makatsch

Well-known celebrity tests L' O réal ' s claymasks L'Oréal ambassador

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HEIKE MAKATSCH Heike Makatsch is one of the most famous – and most popular – actresses in Germany. For L'Oréal Heike Makatsch appears as a testimonial for years. No wonder, as Heike Makatsch is not only talented and charismatic but also full of positive vibrancy and individual beauty.

Makatsch became famous in the mid-1990s with the movie »Männerpension«, a role that earned her the »Bayrische Filmpreis« as best newcomer.

It was followed by numerous appearances in films such as the romantic comedy »Love Actually«, in TV productions (one of our highlights: Heike Makatsch as Hildegard Knef in Kai Wessel's biopic »Hilde«) and on the stage. That makes us even more proud, that we had the opportunity to shoot together with Heike in our sisterMAG Studio.

The first time Heike Makatsch came in contact with the L’Oréal Pure Clay Mask was during the film festival in Cannes, when she was allowed as L'Oréal ambassador to test the black detox mask before its offical sales start in Germany. She loved the feeling the clay mask left on her skin – flawless skin is after all essential during a film festival – and since then has become a big fan of L’Oréal Pure Clay Masks. Therefore, she did not have to think long when she heard about the idea of a photo shooting with the masks.

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dress: Hien Le

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INTERVIEW

Heike Makatsch Not only did we have the possibility to photograph Heika Makatsch, we were also lucky enough to speak with her about our main topic »Harvest & Soil«, clay, detox, family and the new L’Oréal Pure Clay Masks.

sM | FALL IS COMING SOON. WHAT DO YOU ASSOCIATE WITH THIS SEASON? HEIKE |Fall can be the most beautiful season. Of course, nobody wants muddy and cold weather, rain and mist. But when the fall announces itself like it does this year – sunny, golden, with a mix of fresh chill and cozy warmth – everybody is happy that the hot summer is gone.

The leaves on the trees change their colors and turn orange, red, purple, brindled and spotted, SISTER-MAG.COM

it smells like hay, like standing waters, and you feel that the daily routines slowly become calm.

Life is taking place at home more often, it’s getting dark earlier, and you begin to cuddle and to cook stews. I’m always looking forward to the fall.

sM | WHAT DO YOU PAY ATTENTION TO IN GROCERIES (REGIONALITY, SEASONALITY, OWN HARVEST…)?

Fall is the season of root vegetables and stews for me – parsnips, beet, turnips, lentils, chickpeas

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HEIKE |My favorite among the Pure Clay Masks is the black detox mask.

When you put it on your face, you already feel its effect; it prickles pleasantly on the skin, as if the clay powerfully pulls everything out of the pores that doesn’t belong in there. I like how the mask slowly dries on the skin surface and how it shows me with a slight feeling of tension when it’s time to wash it off again. The result surprises me every time. My skin glows, my complexion appears rosy and fresh. An immediate effect.

and pumpkin, pumpkin, pumpkin.

Even if many children don’t like it – I could cook with pumpkin all day and in every form.

sM | WHAT GROUNDS YOU? HEIKE |Friendships, family, the responsibility for other people ground me. Everything else is behind that in my life. There’s not much danger for not being deeply ingrained.

sM | WHICH OF THE THREE L’ORÉAL PURE CLAY MASKS IS YOUR FAVORITE AND WHY?

sM | DETOXIFY, PURIFY, HEAL – THAT’S WHAT CLAY PROMISES TO DO. WHAT DO YOU DO TO FIND RELAXATION AND TO FEEL GOOD AFTER A STRESSFUL DAY? HEIKE |After a stressful day I find it vey helpful to close the door after me for a while – and most of the time it’s the bathroom door. A hot bathtub with essential oils of lavender and tea tree, a skin peeling for the whole body, made of salt, orange and oils; then I lay there for a long time and do nothing. And, well, while I do nothing the L'Oréal Pure Clay Mask can dry on my face…

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Behind the scenes

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When Heike Makatsch enters the sisterMAG office on a Monday morning for our shooting day, she is wide awake and not wearing any make up. If you expected star allures, you won’t find them with the German actress.

We met Heike as very positive and down to earth – for breakfast she had a bowl of our office cereal instead of the sandwiches and warm croissants that we got for her. Everything totally normal… but as soon as the power woman with the big eyes stood in front of our

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camera, you could tell why she is just perfect for her job: every shot by photographer ZoĂŤ was on point and we had a hard time putting together a final selection, as all pictures turned out beautifully.

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FRUCTIDOR

THE WORLD OF » PURE CLAY«

Heike Makatsch and we weren’t the only ones falling in love with the Pure Clay masks, but also the three bloggers Janina from Love & Urban , Farina from Novalanalove and Merna from Merna Mariella . All of them were really excited, when we asked them to be PATE for each of the Pure Clay Masks in our shooting. On the next pages you can see which dreamlike worlds we created around the colour schemes of the masks – red, mint and black. Big compliment to sisterMAG contributor Hürriyet, wo once again amazed us with her floral designs!

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PROMO

top: Nobi Talai

Detox-mask

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JANINA LOVE & URBAN

Since her graduation in media and information studies Janina works as a fulltime blogger and influencer. On her blog loveandurban.com and her Instagramprofile her readers get an insight into her everyday life in her hometown Hamburg, but she also takes them along to events all over Germany and to many amazing places – like recently to Mallorca. During the shootings, Janina told us that she is a big fan of face masks and likes to do multi masking at home, too ;).

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exfoliating mask

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FARINA NOVALANALOVE

Most of you will know Farina, as she is something like a star within the blogger-scene.

On her blog novalanalove.com , her Instagram and Youtube channels, the beautiful girl from Cologne takes her followers along to her exciting travels around the world. She writes about fashion, beauty and lifestyle topics; we love her style and her humorous attitude. This is why we are really happy that Farina was up for our ÂťmaskexperimentÂŤ ;) and we were more than amazed by the shooting with her.

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dress: personal

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dress: EDITED

purifying mask

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MERNA MERNA MARI ELLA

The shooting with Merna was just fabulous. Her loud laughter is contagious and definitely made the long shooting day more fun for the whole team. The Munich based blogger, who has roots in Iraq, loves fashion and beauty and regularly shares this on her blog mernamariella.de as well as beauty-tips on her Instagram .

To us, Merna fits perfectly into our mint colour scheme: Doesn’t she look just like Princess Jasmine from Disney’s Aladdin :)?

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dress: Four Flavor | earrings: Jane Kønig SISTER-MAG.COM 204

dress: Four Flavor | jewelrg: Felix Doll

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#Instadetox

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P R EV I EW S

MESSIDOR

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@sister_mag

IMPRINT SISTERMAG – JOURNAL FOR THE DIGITAL LADY w w w. s i st e r - m a g . co m

Chief Editor

Theresa Neubauer

Operations

Nadine Steinmetz (Operations Dir.), Laura Glabbatz & Sandra Rothfeld

Fashion Design

Eva-Maria Neubauer Theresa Neubauer (Art Dir.), Marie Darme, Dana Lungmuss, Songie Yoon, Hannah Müller-Hillebrand

Contributing Editor (Text)

Contributing (Food)

Laura Glabbatz, Nuna Hausmann, Lena Holzer, Mia Marjanovic, Theresa Neubauer, Eliana Marie Pfaff, Sarah Rinne, Sophia Schillik, Elisabeth Stursberg, Alex Sutter, Franziska Winterling

Simone Filipowsky, Agnes Cecilia Gällhagen, Andrea Virginia Horstmann, Natschke-Hofmann, Steffen Sinzinger

Contributing Editor (Photo)

Saskia Bauermeister, Simon Eizenhöfer, Claudia Gödke, Simone Hawlisch, Ann-Kathrin Jeske, Susanne Kreuschmer, Zoe Noble, Sarah Rinne, Cris Santos, Jasmin Tschechne, Kathrin Vogel

Contributing Editor (Video)

Florian Geyer, Roman Hagenbrock Jessica Schwarz, Tiago da Silva

Styling

Eva-Maria Neubauer, Cesco Spadaro

Illustration Translation

Beth Walrond Alexander Kords, Christian Naethler, Tanja Timmer, Franziska Winterling

Proof Alexander Kords, Antje Ritter, Claire Cunningham, Christian Naethler, Elisabeth Stursberg.

Published bi-monthly by Carry-On Publishing GmbH, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Re-use of content is only allowed with written permission of the publisher. There is no liability for unsolicited manuscripts and photographs. The Carry-On-Publishing GmbH assumes no liability or guarantee for the accuracy, currency and completeness of the information provided. All information is provided without warranty.

Contact: mail@sister-mag.com Management Sales Marketing

Antonia Sutter, Theresa Neubauer, Alex Sutter Alex Sutter (Sales Dir.) Antonia Sutter (Marketing Dir.), Luisa Sancelean