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SLOWFASHIONhouse

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the edible issue on-line magazine


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6 editor’s letter 7-10 orange 15 egg 17-20 bathroom shopping 21-24 table setting 29-42 apples 43-48 danish open 49-52 beetroot chips 53-60 Christmas shopping


editor’s letter

The edible issue – eat with your eyes – eat the delicious young ladies posing in the hats and scarves in Ida Wang's photographs, don’t forget to eat bread with that and eat a good meal from a beautifully set table. The starting point for this magazine was a stray thought some time in August – I was enjoying a few days in Copenhagen, eating breakfast in this cafe, lunch at the other and dinner in a restaurant – the easy and carefree holiday life – there is SO much food in Copenhagen, the level is high and I got to thinking – could food have become more fashionable than fashion? I sat down to think about that for a while, and to prevent my own imagination from running away with me, I joined Katrine Klinken, chef, cookbook writer, columnist and member of the Slow Food International Council representing the Nordic region, for a chat – an interview that you can read in this magazine.

do you want to follow SLOWFASHIONhouse behind the scenes ? - then join at Instagram insta name slowfashionhouse

In addition you can find great gear for your cooking, good recipes and also, well, a little fashion, a few beauty products and some winter decorations – is it too early for Christmas decorations? I completely agree, and in general I’m not crazy about traditional Christmas ornaments at all – here with us you will find things that deserve to be used all through the winter months, call them Christmas decorations or winter decorations, that’s up to you – I have put mine up. Rigetta Klint


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vitamins

and cuttingboards from Andrea Brugi, set of 3 100 euro


7 - 6 - 5 - 4 - 3 - 2 -1 Sunday morning SLOWFASHIONhouse wrapscarf made from wool 195 euro nail lacquer from Kure Bazaar kaki, 18 euro wooden tray from Kinto 30 euro teapot from Guy Degrenne from 95 euro platinated tea cup from TsĂŠ & TsĂŠ, set of two 84 euro small vase from HAPPYsthlm 40 euro white, simple linen napkin 9 euro universal glass, Matti Klenell for Iittala, set of two 23 euro


Cast iron pot from Gense from 80 euro Olive wood spoon from Andrea Brugi 50 euro Dish cloth set of three 10 euro Glass bowls set of two from Happy Sthlm 35 euro Horn spoons from Hornvarefabrikken 16 euro Plastic table cloth 35 euro

Makes one large jam jar 6 oranges (normal or Seville) 3 dl water 1 kg light cane sugar 1-2 glasses of good Cognac or orange juice 100 g almonds gelling agent if needed

Orange marmalade

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by Katrine Klinken

1. Wash and peel oranges, avoiding the white part of the rind. Cut the orange peel into little squares. Remove seeds and package in a piece of gauze. Dice the flesh of the oranges, put in a pan with peel and seeds. Add water and reduce for 1 hour over low heat. 2. Heat sugar in a pan while stirring, until you get a light caramel, and add to the pan of oranges. Boil for about 30 minutes until the marmalade thickens. 3. Dip a spoon in the marmalade, lift it vertically and let the marmalade slide off. If the last drops gels and stays on the spoon, the marmalade is done. Remove the gauze pack with the seeds. If the marmalade is too thin, you can add a gelling agent (follow the instructions on the package). 4. Flavour the marmalade to taste with 1-2 glasses of Cognac or orange juice, and add blanched and chopped almonds. Pour into scalded jars and seal. Let stand for a few days. 5. Toast the slices of bread on both sides in a little butter on a frying pan. Enjoy a piece of butter-toasted bread with the acidic, bitter and sweet orange marmalade along with a good cup of tea. The marmalade will keep for at least one month if refrigerated.


left Nail lacquer kaki from Kure Bazaar 18 euro Enamel bowl from Falcon Enamel prep set 73 euro. The set consists of:1 x 24cm mixing bowl — 1 x 24cm colander — 1 x 18cm mixing bowl — 1 x 16cm mixing bowl — 1 x 14cm mixing bowl Olive wood spoon from Andrea Brugi 50 euro

this page Wool fine knit blouse from SLOWFASHIONhouse 195 euro Double wowen birch barch bread baskets from Nadja Vanhanen from 25 euro Andrea Brugi olive wood cutting board 120 euro Peshtamal from Simple life used as tea towel 12 euro


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Set of 3 dish cloths 10€ • set of two gilt cups from Tsé & Tsé 72€ • cook book Camilla Plum 35€ • The Kinfolk Table 39€ • Marlux salt or pepper mill 53€ • Andrea Brugi salt jar 50€ • Monica Förster set of 2+2 75€ • simple linen napkin 9€ • set of 6 large plates from Tsé & Tsé 216€ • set of 2 multi-glasses Matti Klenell for Iittala 23€ • Aino Aalto drinking glass set of 2 15€ • chef’s apron 30€ • set of 4 plastic placemats 15€


for your home-SPA Iris Hantverk handmade brushes price from 12â‚Ź


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towels from House of Rym 45€ • body brush from Iris 23€ • body oil from Weleda 21€ • bench from Andrea Brugi 600€ • horn combs from Hornvarefabrikken 26€ • mirror from Reine Mère 130€ • Haws watering can 59€ • bench from Andrea Brugi 500€ • porcelain jar from Cecilia Forsberg 80€ • hair slide from Hornvarefabrikken 23€ • skincare from M Picaut Swedish skincare from 28€ • bodycare from kō denmark from 23€ • cotton blanket from Simple Life 95€


set the table keep it simple

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Aino Aalto Andrea Brugi Cecilia Forsberg Gense Hornvarefabrikken Iittala Monica Förster Nadja Vanhanen Sabre Tsé & Tsé Associées


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Rie Elise Larsen tea towel, set of two 20€ • tea towels, each 9€ • pot scrubber from Iris 7€ • dishwashing brush 15€ • set of 5 jars from Cecilia Forsberg 210€ • baking set from Falcon Enamel 73€ • wooden tray from Kinto 30€ • double-walled press-coffee maker from La Cafetière 69€ • lunch boxes from HO.H from 15€ • cup from House of Rym 15€ • salt or pepper mill from Marlux 53€ • cast iron pot from Gense 135€ • SLOWFASHIONhouse ceramic knives from 25€ • silicone spatula from Tovolo from 14€ • olive wood spoons from Andrea Brugi from 40€ • olive wood cutting board from Andrea Brugi from 62€ • water pitcher from Iittala 65€ • salt spoon from Hornvarefabrikken 7€ • small jar from Hornvarefabrikken 21€ • SLOWFASHIONhouse linen napkins from 9€ • espresso cups from Tsé & Tsé Associées, set of two 28€ • electric espresso maker 95€ • coffee spoon from Hornvarefabrikken 24€


RATZER blankets on a bench in Rosendals Trädgård in Stockholm blankets 200€

garden basket 60€

the most beautiful garden


photographer Ida Wang


photo Ida Wang

tube scarf from RATZER w 140 h 60 cm made from 100% pure merino wool price: 75€ nail polish sofisticato from Kure Bazaar 18€


photo Ida Wang

hat from Mormor.nu price 106€ blanket from RATZER 200€

scarf from Mormor.nu 133€ nail polish from Kure Bazaar 18€


photo Ida Wang

mormor.nu

t-shirt from Armor Lux 55€ from Mormor.nu hat 106€ and scarf 133€


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left: Escentric Molecules fragrance from 100€ • Porcelain jewelry from Louise Kragh from 34€ • Armor Lux wool sweater 160€ • Tangent Garmentcare from 22€ • SLOWFASHIONhouse wool cardigan 240€ • SLOWFASHIONhouse fine knit t-shirt 195€ • Armor Lux unisex jacket 125€ • Dreizwei Berlin unisex jeans 230€ • SLOWFASHIONhouse fine knit wrapscarf 195€ • Anniel slippers 145€ • Kjær Weis eye shadow 38€ • camera bag from Grafea 240€ • this page: Armor Lux wool sweater 160€ • Mormor.nu hat 106€


SLOWFASHIONhouse fine knit t-shirt 195€

Place de Bleu cushion from 100€

RATZER blanket 200€

Kure Bazar nail polish 18€

photo Ida Wang


photo Ida Wang

hats from Mormor.nu: left 93€, right 106€

the blanket is from RATZER price 200€


photo: Jeppe Carlsen

Mom's meal barometer I've arranged to meet Katrine Klinken in her kitchen to talk to her about her relationship with food and meals. Katrine is a daughter, a mom and a wife, - she is a trained chef, a renowned cookbook writer, a columnist and member of the Slow Food International Council representing the Nordic region. coat from SLOWFASHIONhouse 395 â‚Ź


Katrine serves home-baked rye bread – "this is pretty simple," she says, "organic rye flour that I ground myself, water and sourdough, but it tastes fantastic! Though it would have been a little less crumbly if it hadn’t been in the freezer, I can say that because I know the recipe so well" – and with that there’s freshly churned butter from a small local producer, plums from the garden, freshly extracted honey and a good cup of coffee. – "It's been a crazy plum year this year," says Katrine – "and don't you think that it tastes of childhood"? – Indeed it reminds me of my grandmother who had a very old tree in the garden that bore just such plums – not many, but the ones she got were meticulously and exactly divided between the 8 grandchildren. I ask Katrine what it is that drives her – she gets a pensive look and after a short reflection she replies: "I think I have to admit that I am addicted to the aesthetic experiences that I get from food. – my daughter calls it 'Mom’s meal barometer' . . . . . . . . . If the food I get is boring and bad, I will be disappointed and in a decidedly bad mood.""There are other driving forces as well, but beyond any doubt I find a great pleasure in dealing with the raw materials, in the smells, sights and tastes - food is very sensual." "And immersing myself makes me happy – as with any craft, you can only get better by keeping on and on – and you can only assess the quality of something when you have a thorough knowledge of the subject." Taste and feel for food is like everything else - unless you give it space and attention it will not develop – so I'm just a little bit monomaniac, for instance I know very little about music compared to what I know about food.

from the cook book “Danish Open” by Katrine Klinken, photo Ditte Isager

"My driving force? WelI, I am really passionate about quality, it’s not for nothing that I’m engaged in the SLOW FOOD movement, good, fair and clean is our slogan – and our philosophy is that you affect the future every time you make a choice as consumer and producer – perhaps it sounds a bit shrill, and no one can do everything but everyone can do something – and with the way food industry has evolved, becoming a motorway for uniform and standardized and often quite unattractive products, there is a undeniable need for all the small local producers who ensure diversity, who care about quality and ensure knowledge transfer." "I'm a communicator and I see no contradiction between a philosophical and ideological approach to my profession and an aesthetic one. I will fight tooth and nail for a holistic approach to food and food-craft and for people to have a pleasurable life with food – I am very very tired of the one-sided focus on health – this sounds a little arrogant, of course, but if you understand how to use the


season’s produce and know how to create variation – and your idea of variation is more than the difference between pizza with ham and pizza with anchovies – and if you primarily eat locally produced food, then I am quite sure that nature is smarter than us humans. Many years ago I announced that I deal with food and not with nutrition – what I mean is that you do not eat nutrition, you eat food, and food should be a pleasure not a science, and food is not medicine unless you suffer from some deficiency." "In the same way I get a little tired of the one-sided focus on ecology – there is no doubt that organic products are healthier, but it makes no sense to fly organic produce across half the world – what makes a difference is to eat locally – for the most part, that is, of course I would never do without oranges and lemons in my kitchen." I reveal my feeling that food is more modern than the fashion these days, and Katrine says, "Yes, that really is interesting – unfortunately the food trend you're referring to is still a metropolitan phenomenon, however. Out here where I live (north of Copenhagen), there are more takeaways than food shops – and I mean, how fun is that – for me cooking and the common meal are part of being a family. I’m not surprised that the homes where food is rarely cooked feel a little sad – but food is perishable, a little like music or theatre, it is volatile and no one can look at you and see what you have eaten. You cannot flash your eating habits the same way that you can flash material goods." "No, actually you're right,” she interrupts herself, "there are a lot who have started to act on their knowledge – a lot of items popping up in the media, both about animal welfare and abominable food quality, and there's a growing awareness in the population, not least among young people who are probably not as concerned with traditional luxuries as their parents – and then it's trendy to be able to cook and taking an interest in raw materials. And even though it starts as a trend, the experience of quality is a point of no return, once you have tasted proper bread it becomes impossible or very difficult to still your hunger with factory-produced bread – and though I observe with sorrow that many old specialty shops have shut down, I also see with pleasure that new young initiatives are opening up."

Why did you choose that road yourself, as a young person? – "Actually I knew quote early that I was preoccupied with food," Katrine says. “In the next to last year of secondary school I did my work experience week with a photographer, in the last year it was a cook – I was fascinated, but I also became aware that the restaurant business was tough and male dominated. I spent a few years getting some general education before as a tougher 20 year old I applied for and got an apprenticeship with Jan Hurtigkarl, who a year later received a Michelin star (one of only three in Copenhagen then), and when he closed I went to, I dare say, the most important Danish restaurant at the time – "Saison" under the direction of Erwin Lauterbach. I was totally fascinated by the infinite number of possibilities in the culinary universe, being able to imagine that I could eat something different at every meal for my whole life – it was not until I had children that I understood that repetition and rhythm are necessary, that I learned to appreciate the good everyday meal and learned to appreciate the deep insight and skill that comes from doing the same thing over and over again."

"What is a good meal for you?" I ask – "I like the rustic with a focus on the ingredients, I like things in season – the Italian evening meal is a very nice template – the size is suitable, it has its fixed format, it is not too long so you have time for an evening stroll before you go to bed. I like food that affects you like other art does. I'm interested in natural wines – I have just started to train as a sommelier in order to gain a deeper and more systematic knowledge about wine as accompaniment to food. "Are you on the right track and will you continue along the path you are on now?" I ask Katrine in conclusion – "Well, you do adjust your working life all the time, but basically I find very great pleasure in what I do and it fits quite well with my age to be a commentator and judge and to speak freely and unbound. I will never be a politician – I prefer to move people and touch them, give them good flavours and good aesthetic experiences. And finally, when it comes to influence, there is actually a number of artists who have affected world politics." learn more about Katrine Klinken here buy the cook book Dansih Open here


fine knit wool t-shirt from SLOWFASHIONhouse 195 € Kure Bazaar nail polish 18€ chef’s apron from SLOWFASHIONhouse 30€ distinctive original white and blue enamel baking dishes from English Falcon Enamelware, the enamel baking set has five pieces - 73€ ceramic knife from SLOWFASHIONhouse 55 €

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page 51-52

root chips from the cookbook “the scandinavian kitchen” by Camilla Plum

This is a delicious snack and quite easy to prepare. The roots can be fried in oil, but this is much easier, and just as good. They are beautiful and delicious as they are, or served with chervil cream as a dip. 500 g root vegetables (here simply made with beetroots but all kinds of root vegetables work) 5 tablespoons vegetable oil or rapeseed oil. Slice the roots into very thin slices, approximately 1,5 mm thick; you willl need a mandolin for this. Spread them out on parchment paper on a baking tray and brush with the oil. Bake at 160˚C/gas mark 3 until crisp. You must watch closely, as they will burn if baked too long. They will not stay crisp for long - so eat immediately.

small bowl from Tsé & tsé 26€ placemat, set of 4 15€


friends coming over for a drink

paper decoration from Rie Elise Larsen from 2€ Matti Klenell for Iittala glasses set of 2 68€

lace, plastic table runner 18€ Aino Aalto/Iittala set of 2 15€


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18 SLOWFASHIONhouse oversized cotton scarf 85€ • Lina Christensen armrings 540€ • wool/silver lurex sweater dress 300€ • Louise Kragh ring with porcelain pearl 57€ • CARNERBarcelona fragrance 90€ • SLOWFASHIONhouse knitted wool pants 240€ • Grafea shoulder bag 175€ • Kure Bazaar nail polish 18€ • SLOWFASHIONhouse woolgeorgette skirt 250€ • SLOWFASHIONhouse wool cardigan 230€ • Falke 70 denier tights 25€ • ballerina shoes from Anniel from 98€ • No No Jewelry from 89€ • Rodin olio lusso fragrance 220€ • SLOWFASHIONhouse coat 395€ • SLOWFASHIONhouse fine knit wool t-shirt 195€ •Anniel ballerina with ankle strap 145 • Mielko Saturn finger ring from 480€ • SLOWFASHIONhouse skirt 210€

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porcelain candlelight 15€ set of 3 handmade fir trees 100€ and decoration stars on wire from 50€, all from Samina Langholz and Andrea Brugi clay pot for the Christmas tree incl. plate 30€ handmade paper decoration from Rie Elise Larsen from 4€


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pleated lamps from Tb&Ajkay 160€ • hand and body crema from Rodin olio lusso 80€ • notebook from Ogami from 14€ • knitted wool blanket from RATZER 200€ • plastic lace tablecloth 35€ • porcelain vases from Kinto from 10€ • cushions from Place de Bleu 109€ • weekend bag from Margarete Häusler 215€ • t-shirt from Armor Lux 55€ • baby mobile from Samina Langholz and Andrea Brugi 200€ • set of 3 ceramic vase and jars from Terttulla ceramics 68€ • vases from ro from 50€ • tray from Piet Hein Eek 93€

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BRANDS in SLOWFASHIONhouse.com

2ADD living Add a Room Andrea Brugi / Samina Langholz Anniel AnonymDesign Appree Armor Lux biehl parfumkunstwerke Camilla Plum CARNER Barcelona Cecilia Forsberg Chen Karlsson Chola DéWA DeWit DREIZWEI Berlin Escentric Molecules Falcon enamel kitchenware Falke Gallery ISTABA Gense Grafea Guy Degrenne HAPPYsthlm Haws HO.H Hobby room HOBBYwool Hornvarefabrikken House of RYM Ida Wang Iittala Iris Jill Ann Press Karen Marie Dehn Katrine Klinken Kinfolk Kinto KJAER WEIS

kō denmark Kolormondo Kure Bazaar La Cafetière Lina Christensen Little Woman Paris Louise Breyen M Picaut Swedish Skincare Margarete Häusler Marlux Maya Water Mielko Mikala Naur MT masking tape Nadja Vanhanen No No Jewelry Noa Bembibre Ogami Piecemeal Piet Hein Eek Place de Bleu RATZER Reine Mère Remixed Letters Rie Elise Larsen RODIN olio lusso Sabre Simple Life SLOWDESIGNhouse SLOWFASHIONhouse for Men SLOWFASHIONhouse for Women Studio Snowpuppe Tangent Garmentcare Tb & Ajkay Terttulla Ceramics Tovolo Tsé & Tsé Associées Wasara Weleda


gift wrap paper from Rie Elise Larsen will be in the shop from November 6.

see you December 23, until then: contact costumerservice here and contact the press service here


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Dorotea, Monica Förster for Gense, 16 pcs 153€

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