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S PR I NG 2016

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Sweet Paul Magazine

S PR I NG 2014

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Contents SPRING 2016


What’s up Sweet Paul?


Spring is the season to ...


Recipe Monday


Crafty Friday


Lova's world


Keep your eye on


My happy dish




Gorg-wanna handmade


Hops along


One for the season


Arm knit bunny


Gorg-wanna design


Will's picks


The secret life of Uncle John


From Mormor's kitchen


Gorg-wanna kids



Photography by china squirrel

features 48

A fresh spring


Blue & white Easter crafts




Paper clay


Vegan love


Wild tulip


Brunette has more fun


When Paul met Nigella


Pretty in pink


Make your own yogurt


Sif's hygge


Mumbai in full color


Pantry confessions


Next time!


Paul Lowe Founder & editor in chief

Paul Vitale Marketing & business development director Joline Rivera Art director Nellie Williams Graphic designer

Laura Kathleen Maize Copy editor Andrew Fox Web editor Advertising Inquiries General Inquiries

Will Taylor Market editor

Contributors Alexandra Grablewski Anne Weil Brittany Jepsen Cassandra Heneghan china squirrel Dana Van Leeuwen Dietlind Wolf Femke Pastijn Kim Moreau Kristin Buesing Larisa Makow Leela Cyd Lova BlĂĽvarg Michaela Hayes, Crock & Jar Monika Howarth Nigella Lawson Shaila Wunderlich Sif Orellana Susanna BlĂĽvarg

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❘ What’s up Sweet Paul? My dear friends, I’m going to be honest with you… sometimes I hate spring. Let me rephrase—I hate the spring sun. It’s so bright and lets me see everything I should have done around the house last year. The walls needs to be painted, the couch has some bizarre stains (I’m looking at you, Hugo and Lestat!), even the ceilings have stains. What happened this winter!? So I do one of two things. I roll up my sleeves and get cracking: buy paint and start washing and painting. It’s not that hard of a task; I put on some good music, have a glass of wine (I’m a true believer that a glass of wine or a cocktail makes work so much more pleasurable), and just do it. Or I can get a handyman, boss him around while I enjoy my cocktail while munching bon bons, watching some bad TV. Knowing me I will do the former even though I really want to do the latter. So let’s shake up a delicious Bloody Mary, find some Barbara records, and order the paint. Oh wait… I think I still have the unopened cans from last year… Have a happy spring, everyone!

Photography by Alexandra Grablewski


â?˜ Spring is the season to ... Freja iron pleinair top, $412, accessories from $9 each, Broste copenhagen,

Indigo triangle wall hanging, $210

Salt cellars, $38


the natural textures and tones of the outdoors, indoors. Think: fresh greenery, cooling marble, and serene stoneware.


a Honeysuckle Surprise 2 oz Tequila .5 oz honey syrup .5 oz fresh lime juice soda 1. Place all ingredients into a cocktail shaker and shake vigorously with ice. 2. Pour the mix through a strainer into a cocktail coupe, fill to desired level with soda, and garnish with a lime wedge.


Bake Easter e g g cookies

Cook with

artichoke, fennel, and broccoli

Architectural lamp, $40


for unique and stylish homewares with a nod to the west from Spitfire Girl at

Our top three Etsy 2016 planners

2016 floral planner Forgot to order a planner for the new year ahead? No fear, this floral beauty from Etsy seller Posy Paper allows you to order

Printable 2016 desk calendar Need a new planner right this second? Clementine Creative has you covered with a printable 2016 desk calendar.

Customizable daily agenda planner A planner also makes a great birthday gift to give a friend or loved one. Personalizing their planner, like this one from Green

a bespoke planner that starts from any month you like—sorted! You will also be able to have your own name printed in handwritten style on the front to give the planner a personalized feel. All that’s left is to schedule all those coffee dates. $20,

Simply download the file from their Etsy store and click print—et voila. Even better is that the calendar has a feel good design with uplifting quotes on every page, including “Good things are going to happen”, “Smile, you’re designed to”, “Laugh often, love much”, and many more. Here’s to a positive 2016! $10,

Chair Press on Etsy, is a lovely way to make their gift memorable. You can also choose the starting month and the text that goes underneath, like: “life is a beautiful ride”. from $16,


1. Betty armchair Dutch artist and designer Mariska Meijers collaborated with furniture makers on a colorful collection of seating. We love the Betty armchair in Electric Ikat Teal—ideal for a splash of spring hue. $725, 2



Look what Sweet Paul spotted! 2. Griddle pan Handcast in France, this griddle pan is oven safe and works on all hobs including induction. Grilled cheese, anyone? $85, 3. Tones tray Jayson Home’s Tones tray is a beautiful study in red and blue pigments ranging from the palest of pinks to the deepest madder, and sky blues to the darkest cerulean. We’re smitten! $340, 4. Copper prism trivet Xenia Taler’s earthenware tile has beautiful copper accents within the smooth ceramic, which is also heat-resistant, making it suitable for use as a trivet. $58,


❘ Recipe Monday

Food+styling+photography by Paul Lowe


My first recipe This is the first recipe I ever made. I think I was around seven and I used some leftover puff pastry to make these pizza sticks. They became so popular with my family that I had to make them every time my parents had guests over. I always had them with some tomato sauce and a glass of milk. Pizza Sticks

Makes 12–15 sticks ½ sheet puff pastry all purpose flour ½ cup tomato paste or tomato sauce ½ cup grated Gruyère cheese, you can also use asiago or Parmesan 1 tablespoon dried oregano 1. Preheat oven to 400°F. 2. Roll out the puff pastry to almost double size using a little flour. 3. Cut into ½” strips and place on a baking tray covered with parchment paper. 4. Brush on tomato paste and sprinkle with cheese and oregano. 5. Bake until golden, about 12–14 minutes. Serve a la Paul, with a glass of milk.


❘ Crafty Friday

Crafts+syling by Paul Lowe | Photography by Alexandra Grablewski


Statement lamp We all need a statement piece in our homes. This lamp makes a big impact and is really easy and inexpensive to make. I got the shade at a flea market and simply removed all fabric. You can use different kinds of yarn or string, all depending on the look you are going for. You will need:

1 lampshade, stripped of all fabric yarn, I used 2 balls scissors wooden beads hot glue gun 1. Start by figuring out how long you want your fringe to be. I wanted mine to be a bit asymmetrical so I made them all different lengths. 2. Start cutting up the yarn. 3. Tie the yarn to the top and bottom of the shade. 4. Thread wooden beads onto the yarn and hot glue the last bead to the yarn.


❘ Lova's world

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg


Handmade note cards & envelopes This year I started college in Boston. Although I love it, I find myself missing my home in Sweden sometimes. Letter writing is something that has helped me cope with the transition. With so much instant communication online, it’s lovely to know that someone took the time to handwrite a letter and mail it. I decided to go even further by making my own note cards and envelopes. I picked an aquatic theme to represent the vast Atlantic Ocean separating me from my homeland‌ or to be honest I just thought the fish were cute! 1. You can find some wonderful templates for making envelopes in craft stores. I used some really nice templates from Paper Source. Pick papers in colors and patterns that go well together. I used a mix of thinner patterned paper and card stock to give the cards and envelopes some stability. 2. For the envelopes I cut out one side from patterned paper and one from card stock. Putting patterned paper inside of the envelopes creates a nice surprise effect for the receiver! Use a regular glue stick to put them together. 3. The machine-sewn edges of the note cards are a small detail that adds so much to the overall look of the cards. Start by gluing patterned paper onto card stock using a glue stick and then sew around the card with a colorful thread. 4. Write some letters!


â?˜ Keep your eye on

Maker of memories Text by Larisa Makow | Photography by Paul Lowe

As an artist who creates one-of-a kind fabric dolls and toys in the presence of sewing supplies originally belonging to her grandmothers, Erika Barratt clearly understands the power of cherished objects. It is with this insight that Erika began her eponymous brand, utilizing her passion for textiles and embroidery to create her collection of unique pieces. Each toy is made by hand from quality materials with the intention that it become a treasured heirloom and be passed down from generation to generation


Being able to share special moments with people—seeing their happiness and hearing how much they love something or what it means to them—that makes every ounce of hard work completely worth it


How do you choose your materials? I am very conscious about where my materials come from—this was one of my goals from the beginning. All of the buttons I use for joints are sustainably made in Brooklyn by a family business that employs the “cut two, plant three” method of harvesting timber. Trims and other buttons are antique. Fabrics are from small, local shops. I have my product tags letter pressed by Brooklyn-based Middlepress. One of my favorite aspects of making what I do is being able to work with other small businesses. Tell us about your shared workspace in Red Hook, Brooklyn. I had my own studio for two years in a building that houses a community of about 60 artists. One day, a fellow maker suggested we switch spaces. I didn’t have windows in my first space and he did, so I took him up on the offer. At the same time, two friends of mine were looking for a studio space and so I asked if they wanted to join me. It has worked out really well! It’s fun when we are there together and we share ideas. Even our aesthetics work well together—we each have our own areas that kind of seamlessly blend into one another’s. I like working alone as well as having company. The balance is great. Take us through your process. All of the patterns for my animals and dolls are original and created by me. Following my pattern, I cut what pieces I need and then start to embroider on them. After they are embroidered and sewn into their shape, I dye the felt (I like doing them piece by piece rather than the yardage). When dry, I stuff each


piece with wool. This part actually takes much longer than one would think! I like them pretty dense. My dolls are especially substantial—people are always a little surprised when they pick them up! When stuffing is complete, I sew the piece back up and add little detail stitches. I paint doll cheeks and rabbit ears with natural dye. Then I attach limbs with strong upholstery thread and add joints using wooden buttons to give my pieces mobility. Lastly, I make their clothing and accessories. Describe your workday. I grab a coffee and head to the studio. I find I work better during the day when I’m up early. After focusing on my pieces there for most of the day, I head home. I’ll have a glass of wine and some dinner, and then usually do some hand sewing. I am always making or thinking about my brand—there isn’t much separation. I feel very lucky and thankful having a supportive partner who makes dinner and doesn’t care if we live with piles of my work all around! What’s the most challenging part of being a maker? What makes it worthwhile? It’s a lot of hard work and I tend to put pressure on myself—feeling like I can always be doing more. Sometimes it’s intimidating to put work so dear and personal out into the world. However, the community of makers I am surrounded by (both in person and on social media) is a great support system, and it turns out everyone pretty much feels exactly the same way! Being able to share special moments with people—seeing their happiness and hearing how much they love something or what it means to them—that makes every ounce of hard work completely worth it. Visit Erika’s online shop at to find your very own treasured heirloom.

Signed, limited edition art from our global marketplace of independent artists. Start your collection at

The perfect time to start a COLLECTION.


DAY D R E A M N O. 1 by Julia Contacessi (Norwalk, CT) M E LT by Adrienne Jackson (Toronto, Canada) B LU E C AC T U S by Wilder California (Napa, CA) 30"x40" F R A M ED, $ 325


❘ My happy dish

Food+recipe by Jason Gnewikow | Photography by Paul Lowe


The Perfect Egg Sandwich

Serves 1 2 eggs 1 slice of good sharp cheddar 1 good roll of your choice butter handful of sage (ideally fresh but dried works too) sriracha ketchup (just put a little sriracha in some ketchup) 1. Heat up a non-stick skillet to medium heat. 2. Put a sliver of butter in the pan and grill your bread a bit, inside, face down. Set aside when it’s golden brown. 3. Coarsely chop your sage. 4. More butter for the pan (don’t be shy, butter is the secret). 5. Crack eggs next to each other in the skillet and cover.

Jason Gnewikow

6. Once the eggs start to firm up, scatter half the sage in, flip the eggs, and turn off the heat. 7. Place cheddar and the other half of the sage on top of 1 of the eggs and cover until the cheese is melted. 8. Salt and pepper the egg.

This dish makes me happy just because I love breakfast! But mostly it reminds me of my dad. He actually made the original perfect egg sandwich, which was a lot simpler than my egg sandwich but so good all the same… fried egg, butter, simple white bread. It was a go-to staple for a quick bite in a pinch. He would usually make these for me in the summer when he came home for lunch from work

9. Spread sriracha ketchup on 1 side of your roll, and stack the eggs with the cheesy egg on top. 10. Serve your guest and then make another for yourself.

Want to be a “My Happy Dish” Winner?

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit visit


For more information visit &

❘ Books A Wilder Life: A Season-by-Season Guide to Getting in Touch with Nature Celestine Maddy This beautiful oversized lifestyle book by the team behind the popular Wilder Quarterly gives readers indispensable ideas for interacting with the great outdoors. Learn to plant a night-blooming garden, navigate by reading the stars, build an outdoor shelter, make dry shampoo, or tint your clothes with natural dyes. A Wilder Life gives us DIY projects and old-world skills that are being reclaimed by a new generation. Getting in touch with nature is possible no matter who you are and—more important—where you are. Artisan, $30

Studio Olafur Eliasson: The Kitchen Olafur Eliasson A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson. Discover the act of cooking and eating in a creative environment. Phaidon, $50

The Whole Coconut Cookbook Nathalie Fraise This beautiful and inspiring recipe collection helps you incorporate nature’s perfect superfood—the coconut—into your everyday cooking! Ten Speed Press, $17

DYI For Your Dog: 30 Toys, Treats, and Treasures to Make Rachelle Blondel Full of handmade goodness meant to be chewed, rummaged in, chased around, and worn proudly. A treasury of delightful DIY projects to make for your furry companions! STC, $16

Malibu Farm Cookbook Helene Henderson Situated at the end of the pier, Malibu Farm is a restaurant beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. You’re invited to celebrate the coast and mountains of Southern California and all the deliciousness they have to offer! Clarkson Potter, $40

Cooking, Blokes & Artichokes Brendan Collins This book is for every bloke searching for inspiration and a solid guide to good cooking. Collins’ easy-to-follow recipes can help any modern man broaden his kitchen skills! Kyle Books, $18


Shibori tile decals, Home Art Stickers, from $39,


IMAGE: Home Art Stickers

â?˜ Gorg-wanna handmade





1. Furoshiki wrapping cloth linen, Bind and Fold, $41, 2. Indigo pillow cover, Ivy Nixon Jewellery, $96, 3. Handmade ceramic mug with blue brushstroke, Yulia Tsukerman, $35, 4. Geometric ombre wooden candlestick holders blue, Wild Blue Textiles, $30, 5. Shibori indigo linen pouch, Gray Green Goods, $36,

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6. Shibori Indigo stripe big linen pouch, Gray Green Goods, $49, 7. Indigo sibori linen tea towel Be Kind Textiles, $22, 6



Hops along Shop owner and floral artist Kelli Galloway discuss her inspired path into business Text by Kim Moreau | Photography by Paul Lowe

While many teens waitress or head to camp, Kelli Galloway spent her summers arranging flowers. But her signature wild aesthetic doesn’t simply come from a lifetime in the industry. Instead it took many years, a successful career as an art director, and a magical weekend workshop to get her back to pushing petals. Now, Kelli is showing off her refreshingly wild arrangement-style in her shop Hops Petunia in Kingston, NY. “I was working in the fashion industry and sort of slaving away hours of my life for what had become not that creative anymore. I started to think about what I did like about my job, and it was that I got to make things,” Galloway said. “I had worked in flowers while in high school and college, and remembered loving it.”


Good thing she remembered! Her designs speak to someone with a natural talent for making things look… natural! Her work is cozy and dimensional, inspired by cabins nested off backroads and nature’s color palette, bringing a sense of wonder to anything from weddings to intimate dinner parties. “I adore making a room feel inviting and warm.” Right around the time Galloway reached the end of her rope, she got an email about a floral retreat with Amy Merrick and Erin Benzakein. With a strong feeling in her gut, Galloway decided to travel cross-country to attend. “I begged my fiancé—now husband—to let me go. We were in the midst of planning our wedding, both our jobs were making us crazy, and I needed to breathe,” she said. “Needless to say, it was the best weekend ever.” While she had always dreamed of retiring and owning a tiny flower shop, the retreat was a “fairytale” and inspired Kelli to stop waiting. Now refreshed, she started freelancing and bringing her style of layered arrangements that felt “like you snuck up on a little secret out somewhere in the woods.” “Once I started putting my name out there and being available, I got asked to do weddings and other jobs. It just fell into place,” she said. The name, Hops Petunia, was inspired by the couple’s dream to open a hybrid floral/bar space. Though the dream persisted, Galloway was focused on the work and the store, was “sort of an accident.” “My husband and I had been walking by empty spaces for about a year and just saying to each other ‘Hops Petunia?!’ I think he was joking but I was serious. We had been coming upstate for about five years and had met Michael and Theresa of Kingston Co., who told me about the available space. Honestly, once I saw it, I knew.” The shop opened in August. Galloway is learning the business every day, meeting farmers and growers, and working to create a place the community can embrace. “People stop by all the time just to say hi, and I love that so much. My husband and I were talking about it the other day: it reminds us of when we lived in the Midwest when we were younger. Our friends would just stop by to visit for no reason.” Visit to see more of Kelli's stunning creations.

â?˜ One for the season

Food+styling by Michaela Hayes, Crock & Jar | Photography by Paul Lowe


A toast to spring Let’s get this party started! The days are getting longer, the farmers markets are getting their color back, and life seems just a little bit sweeter. When my wife and I first met, she hosted fairly regular parties at her Brooklyn apartment with her good friend Meena, who was often in charge of the bar area. When I came on the scene, Meena was also a gate keeper, Jane’s loyal, protective friend who could make or break our budding relationship. I had to win her over, and one of the many ways I attempted that was to break out the demo jars from all of my canning and fermentation workshops at parties. The liquid from brandied cherries, pears in syrup, and pickled blueberries, the brine from spicy ramps, pickled peppers, and half-sour cucumbers all made guest

appearances at the bar. We totally upped our drinks game and everybody won. Meena was happy with all the new toys she had to play with at the bar, our guests loved the ever-changing cocktails at the party, and Jane and I were approved to continue dating. You can make a fruit syrup with just about any kind of fruit, but strawberries are one of the jewels of the spring season. A syrup is an easy way to brighten up your day with their sweet flavor and striking color. Strawberry Vanilla Syrup

Yields approximately 3 pint jars 3 pints strawberries, washed and hulled ¾ cup water ½ lemon, just the juice ¾ cup sugar ½ vanilla bean, split, seeds scraped

1. Cook the strawberries with the water and lemon juice over medium heat until they are soft. 2. Purée the warm berries and strain through a wire mesh strainer to remove the seeds. 3. Return the purée to your cleaned pan and add the sugar and vanilla seeds. 4. Cook the mixture over medium heat until it is thickened, stirring frequently to avoid burning. 5. Fill hot jars with syrup, cool, and store in the refrigerator for up to 1 month, or prepare canning jars and process in a hot water bath for 10 minutes.  To serve, fill a glass with a shot (1½ to 2 oz) of syrup, torn mint leaves, and top with seltzer or prosecco. Stir to combine and enjoy!


Arm knit bunny Craft+photography by Anne Weil Styling by Brittany Jepsen Who didn’t dream of such a companion as a child? The best part about this bunny is that it can be made in a matter of hours, by simply knitting on your arms. The amazing Anne Weil came up with this project for our readers. Anne designs modern craft, DIY, knitting, and crochet projects, and is the author of the book Knitting Without Needles: A Stylish Introduction to Finger and Arm Knitting. In her book, Anne teaches how to apply traditional knitting techniques, even cables and lace, to arm knitting. Her arm knitting obsession began four years ago when someone asked her if she had ever heard of it. Anne dug around a little bit, played a lot, and fell in love, adoring the modern shift in scale and the luscious loft that arm knitting brings to just about any project. To make this cool bunny, go to More of Anne’s great work can be found at


This stunning oversized bunny is the perfect example of what happens when arm knitting takes on traditional knitting—an explosion of scale and drama that everyone loves!


â?˜ Gorg-wanna design

IMAGE: Rowen and Wren

Striped armchair, Terrain, $1298,






1. Grey pom pom throw, Found Home, $280, 2. Pink tray, H&M, $8,

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3. Lafayette lamp, Schoolhouse Electric, $389, 4. Green throw, H&M, $28, 5. Honeycomb plate, Jayson Home, $24, 6. Pastel plush knit pillow, Leif, $48, 7. Grey cushion, H&M, $7,






When my friends at Fiesta asked me to create a recipe inspired by their Poppy, Sunflower, Lemongrass, & Lapis colors, I just knew I had to make a fabulous brunch! Food+styling+photography by Paul Lowe Breakfast Bread Pudding with Pancetta, Spinach, & Peppers

Serves 6 1 tablespoon butter 4 cups baby spinach ½ cup canned roasted peppers 6 large eggs 1½ cups whole milk 3 tablespoons+3 tablespoons grated Parmesan salt and pepper, to taste 1 loaf of crusty country style bread, cubed 6 slices of pancetta, cut in half 1. Preheat oven to 350°F. 2. Heat the oil in a pan and sauté spinach and peppers until the spinach starts to wilt. Set aside. 3. Beat eggs, milk, 3 tablespoons parmesan, salt, and pepper in a large bowl. Add bread and spinach and toss to combine. 4. Pour it all into a buttered ovenproof dish and top with the rest of the Parmesan. 5. Bake for about 40–45 minutes until golden. Serve with a green salad. Fiesta Coffee with Condensed Milk & Cinnamon

Makes 1 delicious cup 4 oz warm full fat milk 3 tablespoons sweetened condensed milk 2 shots of espresso, or 6 oz of strong brewed drip coffee pinch of cinnamon 1. Add milk and sweetened condensed milk to a cup and give it a good stir. 2. Gently pour in the coffee and add some cinnamon on top.


An American Tradition Since 1936

❘ Will’s picks Go green


This spring, create a serene green scheme with a tonal and layered palette of calming forest shades and splashes of graphic pattern. Sweet Paul’s market editor, Will Taylor, shows us how

Palm bedding, H&M, $60


Three ways to go green

The arrival of spring is always a great time to embrace a refresh of your home interior. Even if the temperatures are yet to rise to any kind of dizzying height, you can still use the season as a catalyst for a new look inside your four walls. Whether you live in a small city apartment or a rolling country estate, you can take clues from the natural environment to lead your new scheme. Fresh green shoots in the garden or park can be the inspiration for a new house plant, while the tactile wood revealed on fallen bark after the snow melts can inspire a wooden coffee table for the living room. Here are three ways you can go green at home this spring: 1. Totally tonal Tonal design schemes are achieved via a decorative approach that takes one color and via tone-on-tone coloring and layering uses different saturation of the one color—in this case, green— throughout the space. The result of decorating in this way is a room that can be refreshed just by lightening or darkening that color. Layer in different shades of green via artwork, textiles, soft furnishings, paint, lighting, and so on. You can get creative and blend window treatments into the wall by using the same shade in the fabric as on the walls, for example. Or, create contrast and depth by layering different shades next to one another—a dark green cushion on a light green armchair, perhaps. 2. Get graphic With lots of shades of the same color at play, it’s important to use pattern as a decorating tool to break up the scheme. By introducing a splash of graphic pattern, such as a palm print, wide stripe, or polka dot, you will create visual depth in the space. By adding pattern sparingly, you will in turn give the piece more prominence in the space, as it will stand out amongst all the other shades of green. Try this on a lampshade, throw pillow, or vase. 3. Tactile touches Finally, introduce texture amongst all the green via exposed wooden furniture—a coffee table or distressed dining chair works really well. Texture can also be introduced through fabric choices: a grain sack or vintage linen choice for a pillow can provide a point of difference to a smooth cotton, for example. A jute rug underfoot can also work well to ground all the elements, both texturally and visually, thanks to its earthy tones.

Will’s tip!

Sometimes a splash of pattern is all you need to make a stylish design statement—this Palms tray is perfect for ticking that box! Palms tray, $20,


Top: Orchid porcelain flowerpot, $49 for 4, Broste Copenhagen, Bottom: Green pillow, H&M, $10;

Will’s tip!


If your space lacks texture and visual interest, invite it in with this colorful and cool Brooklyn Tins wallpaper. Brooklyn Tins wallpaper, $324 per roll,



1. Twenty five leaves print, Leif Shop, $65, 2. Porcelain crystal hanging planter, Michele Varian, $58, 3. Sintra tableware, Habitat, $141, 4. Jack chair, Schoolhouse Electric, $1600, 5. Palm trees pillow, Leif Shop, $48, 3 4






Self portrait of amateur photographer John C. Laux, shot in his 70s, pre-eyepatch

The secret life of Uncle John

A college kid piddling around his basement uncovers a trove of film—and a second life of his great uncle Text by Shaila Wunderlich Photography by John C. Laux


To four-year-old Michael Salvatore, John C. Laux was a looming caricature. “Uncle John,” as he was known, was the eye-patch wearing, wheelchair-bound old man who sat endlessly next to the radiator in his Rogers Park, Chicago apartment, a blanket draped over his lap. That striking physical presence counted for most of Michael’s impression of his great uncle. But as Michael matured, so did his impression. Years later, home on college break, a 21-year-old Michael was poking around his parents’ basement when he came upon a drawer stuck shut. Prying the drawer open with an old tool, he was showered with a flurry of old negatives—hundreds of them. “What are these?” he asked his mom and dad. “They knew Uncle John played around with some photography,” Michael says. “But that’s about it.” Most of the film appeared to feature bygone rodeos: 1930s cowboys posing and riding bucking broncos. Michael’s dad (John’s nephew) surmised they were probably shot on tour with John’s wife, Eleanor, a renowned horse trainer and rider. Eleanor’s career was so noted, in fact; there

Whatever it is I do with it, I want it to be respectful and appreciative. This is such a cool gift he left to all of us


had been two movies based on her work. That accounted for the other subject matter: Hollywood. Along with the dusty, gritty Wild West images were glossy portraits of starlets striking poses on what appeared to be Hollywood studio lots. Together, they combined for a mesmerizing slice of 1930s and 40s Americana. Over the next several years, Michael would devote much of his off-time searching for and cataloging the found film. Combing through the apartments and homes where John had lived, (all the properties still in the family), he found negatives and slides stuffed in boxes, tucked in drawers, even nailed to framing inside walls. “It’s like he purposely stashed them there for us to find,” Michael says. “It was unbelievable.” To-date, Michael has recouped around 10,000 negatives. He splurged on a professional grade scanner and printer and began processing the film for friends and family to enjoy. Out of curiosity, he put a handful of canvassed prints in an Andersonville, Chicago furniture shop. Forty prints sold for $20,000. While he doesn’t necessarily plan to sell more prints, he does intend to continue working with them and cherishing them. “Whatever it is I do with it, I want it to be respectful and appreciative,” he says. “This is such a cool gift he left to all of us.” Today, a 34-year-old Michael runs a successful group of artisan bicycle and coffee shops. The name of his brand, Heritage, is directly inspired by the rich, ever-unfolding legacy of his great uncle and all his Illinois family. In the Chicago apartment he shares with his wife Melissa (a photographer herself) and their two young sons, a handful of John Laux originals live on the walls. “I haven’t even skimmed the surface of all he left us,” Michael says. “I could be doing this for the rest of my life and still not finish. Maybe I’ll leave behind some for my boys to work on.” In what might today be called “portraiture” or “street photography,” John C. Laux’s natural talent most shines through. His study of everyday folks’ faces and expressions instantly puts modern viewers in a time and place they’ve never experienced before

Delicious fruit desserts TO SAVOR AND SHARE FOR EVERY SEASON

“Sweeter off the Vine is ripe with fresh ideas, from fruitfilled fall galettes to summertime cobblers bursting with blueberries. Yossy’s book is full of tempting recipes for using the best of the season . . . all year round!” —DAVID LEBOVITZ, author of My Paris Kitchen TEN SPEED PRESS

❘ From Mormor’s kitchen

Food+styling+photography by Paul Lowe


Bread for school I can still remember my first day of school—I even remember what I wore: brown corduroy pants and an orange and brown shirt. Think the Brady Bunch. It was, after all, the ‘70s. I was super nervous and held on to my mother’s hand on one side and my grandmother’s on the other side. All the kids were standing in the schoolyard waiting to be assigned their teachers. One of the teachers was a tall blond woman who looked a bit like Liv Ullmann. She was dressed very chic and I thought she was so glamourous. I told my mother that I wanted to be in her class. And I was! The first day was fun. I had such a crush on my teacher. When I came home that day, I told my grandmother that we needed to make my teacher something that I could bring in the next day. What could be more appropriate than a treat called Skolebrød—translated, it would be something like School bread. We placed some buns in a pretty box and I gave it to my teacher the very next morning. She opened it and said to me: “Paul, you are such a charming boy!” It was like Lady Gaga was telling me that I am cool. Hmmm, maybe I should change the name of my magazine to Charming Paul?

½ teaspoon vanilla extract 3 tablespoons unsalted butter 1 egg, beaten confectioners’ sugar sweetened coconut, grated 1. Place flour, sugar, salt, egg, and yeast in the bowl of a kitchen mixer. 2. Heat up milk and melt the butter in it. It should be finger warm in temperature. 3. Add the butter/milk to the mix and combine for at least 5 minutes until you have a smooth dough. 4. Cover with plastic wrap and let rise for 1 hour. 5. Mix together egg yolks, sugar, cornstarch, and 2 tablespoons milk. 6. Bring the remaining milk to a boil with the vanilla and then pour into the egg mixture. Mix well and pour back into the pot. 7. Stir over low heat until thick, remove from heat, and stir in butter. Combine until all is incorporated. 8. Pour onto a metal baking tray and cover with plastic wrap. Place in fridge until cool. 9. Divide the dough into 12 pieces and roll each into a ball. 10. Place on a baking tray covered with parchment paper. Let them sit for 30 minutes. 11. Meanwhile, preheat oven to 350°F.


Makes 12 Bread: 3 cups all purpose flour ¼ cup sugar ½ teaspoon salt 1 large egg 1 tablespoon active dry yeast 1 cup milk 5 tablespoons unsalted butter

12. Make an egg-size indention in each bun and fill with custard. 13. Brush with beaten egg and bake until lightly golden. This will take about 20 minutes. 14. Cool on a wire rack. 15. Combine confectioners’ sugar and water until mixture becomes a thick frosting. Frost the buns and sprinkle with coconut.

Custard: 3 egg yolks ¼ cup sugar 1½ tablespoons cornstarch 1 cup milk


â?˜ Gorg-wanna kids

IMAGE: Rastall and Daughters

Bear and bird height chart, Rastall and Daughters, $27,





5 3 4

1. Moon t-shirt, Bobo Choses, $35,


2. Flower tray, Famille Summerbelle, $37, 7

3. Sketch book, Fine Little Day, $19, 4. Cool kids cushion, This Modern Life, $50, 5. Babushka plush doll, Cherry Garden Dolls, $19, 6. Miss racoon filled pillow, Madura Home, $118, 7. Bright Hearts print, This Modern Life, $37,


❘ Gorg-wanna woof Wash & go Bath time in our house is hell. Well not for me—I love a good bath—but Hugo and Lestat are not amused. As soon as they realize what’s going to happen, they try to hide from me. Lestat is especially bad, he starts shaking like it’s his last day on earth Homemade Dog Shampoo

Cleans… a lot of dogs 1 pint gentle natural dish washing detergent 1 pint water 1 pint apple cider vinegar 4 oz glycerin 1. Mix all the ingredients together and pour into a bottle. 2. Wash dog. 3. Enjoy clean dog.

Styling+photography by Paul Lowe




1. Bertie tote bag, Plum and Ashby, $20, 2. Knit dog, bitte, $29, 3. Woodstock dog bandana, PetHaus, $19, 4. Madame Frenchy pillow, Mac Meckley, $60, 5. Dog planter, Minky Moo Ceramics, $59, 6. Ellesmere Harris tweed dog collar, Love My Dog, $83,,






Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”­—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound

features SPRING 16 | ISSUE NO. 24

A fresh spring Blue & white Easter crafts Ramps Paper clay Vegan love Wild tulip Brunette has more fun When Paul met Nigella Pretty in pink Make your own yogurt Sif's hygge Mumbai in full color Photography by Paul Lowe


s e fr

g n i r p s h



Food+sty ling+p hoto grap hy b y

Pau l

Low e

Spring is the time for new beginnings and a great season to start eating well. Here are a few of my favorite healthy salads; they’re colorful, full of flavor, and oh so good for you! SWEETPAULMAG.COM | 49













Tomato, Strawberry, & Basil Salad This is a really fresh spring salad. The salad looks better when it includes tomatoes in different colors and shapes, with some cut in slices and others in wedges. Serves 4

4 large heirloom tomatoes 20 small heirloom tomatoes 6 strawberries handful of arugula ½ cup fresh basil leaves salt and pepper, to taste olive oil white balsamic vinegar 1. Cut the tomatoes into slices and wedges. 2. Slice the strawberries. 3. Place the arugula in a large bowl and top with tomatoes, strawberries, and basil. 4. Sprinkle with salt and pepper and drizzle with oil and balsamic. Noodle Salad with Carrots, Peanuts, & Thai Vinaigrette A clean, crisp salad. If you want to make a bigger meal, add some shrimp or grilled chicken—it’s fast and easy. Serves 4

"What's in season? Asparagus, collards, and strawberries... just to name a few. These all make a lovely addition to any spring salad" 56 | SWEETPAULMAG.COM SPRING 16

1 packet wide rice noodles 4 carrots, thinly sliced 4 radishes, thinly sliced 20 fresh basil leaves ½ cup toasted peanuts 1 ⁄3 cup olive oil 1 teaspoon sesame oil 1 tablespoon rice vinegar pinch of salt pinch of chili 1. Cook the noodles according to directions on the package until al dente. 2. Strain noodles and place in a large bowl. 3. Add carrots, radishes, basil, and peanuts to the bowl and mix. 4. Mix olive and sesame oils, rice vinegar, salt, and chili in another bowl. 5. Toss the salad in the dressing.

Chicken Salad with Preserved Lemons, Avocado, & Roasted Garlic Dressing I love all these flavors together! The dressing is a real hit with its mild garlic and salty lemon taste. Serves 4

10 garlic cloves 1 tablespoon+1⁄3 cup olive oil 1 preserved lemon salt and pepper, to taste 1 head of lettuce small handful of arugula 12 cherry tomatoes, sliced 2 avocados 3 grilled chicken breasts microgreens 1. Heat oven to 360°F. 2. Wrap the garlic and 1 tablespoon olive oil in foil and bake for 20 minutes. Let cool. 3. Cut the preserved lemon in half and scoop out the flesh. Make sure you remove any seeds. 4. Cut the lemon skin into strips. 5. Place garlic, lemon flesh, and 1⁄3 cup olive oil in a blender and pulse until smooth. 6. Season with salt and pepper. 7. Divide lemon skin, lettuce, arugula, tomatoes, avocados, and sliced chicken into 4 bowls. 8. Top each bowl with salt, pepper, dressing, and microgreens.

1. Cook the farro in salted water until al dente and drain. 2. Sauté the asparagus in olive oil for 1 minute and set aside. 3. Add the chopped shallot to the pan and sauté until translucent. 4. Add farro, chives, and chili to the pan. 5. Cook until warm and season with salt and pepper. 6. Spoon into bowls and top each bowl with sautéed asparagus and a poached egg. 7. Drizzle with a little olive oil and add more salt, pepper, and chili to taste. Warm Bean Salad with Burrata & Tomatoes Burrata is a type of creamy mozzarella that is amazing in salads. I love to pair it with warm beans. Sweet rice vinegar is also great to use in salads—it has a nice sweetness and a mild vinegar taste. Serves 4

1 can white beans, drained and rinsed 1 tablespoon olive oil+more for dressing 1 small radicchio head handful of fresh arugula 12 cherry tomatoes 1 large burrata 10 fresh basil leaves salt and pepper, to taste sweet rice vinegar

Farro with Asparagus, Chili, & Egg

1. Heat beans in olive oil.

This is a great brunch salad. I mix the poached egg into the farro so that the oil and egg become the dressing. Serves 4

2. Break up the radicchio and place it on a large platter.

2 cups farro salt, to taste 1 bunch spring asparagus 2 tablespoons olive oil+more for dressing 1 shallot, finely chopped 1 tablespoon chopped chives pinch of red chili flakes salt & pepper, to taste 4 poached eggs

4. Season with salt and pepper and drizzle with olive oil and a little rice vinegar.

3. Top with warm beans, arugula, tomatoes, burrata, and basil.

Spring Herb & Green Bean Salad with Avocado Cream This is a great standalone salad but also works well served with grilled chicken or white fish. The dressing is amazing and it keeps for a few days in the fridge… so make a lot!

Serves 4

5 oz green beans ½ bunch fresh parsley leaves 4 radishes, thinly sliced ½ cup pea sprouts 1 tablespoon chives, chopped salt and pepper, to taste 1 avocado 5 tablespoons olive oil 1 tablespoon rice vinegar 1. Blanche the green beans in boiling water for 30 seconds. Drain and place directly in iced water. 2. Mix beans in a large bowl with parsley leaves, radishes, pea sprouts, and chopped chives. 3. Season with salt and pepper. 4. Combine avocado, oil, and vinegar in a food processor and pulse until smooth. The consistency should be like a thin guacamole. 5. Season mixture with salt. 6. Mix the dressing into the salad. Apple & Fennel Salad with Goat Cheese This is such a pretty salad. You can stack it on a plate (like I did) or mix it in a bowl. It makes a great appetizer for a spring dinner. Serves 4

2 green apples 1 red apple 1 small fennel bulb 1 cup fresh goat cheese 2 tablespoons chives, chopped 1 teaspoon Dijon mustard 4 tablespoon olive oil

1. Core the 3 apples and thinly slice. 2. Thinly slice fennel and set the greens aside. 3. Place apple and fennel slices on plates or bowls. 4. Top the slices with goat cheese, chives, and fennel greens. 5. Mix mustard and oil in a separate bowl. 6. Pour the dressing over the salad.





china squirrel has created a collection of Nordic-style Easter crafts for you and your family to enjoy this spring Crafts+styling+photography by china squirrel


knitted EASTER BUNNY This adorable bunny will make a special gift for a child or grownup. Bunny pattern download or ready-made bunnies are available to purchase at


flower WALL VASE You will need air-drying clay wire recycled bottle or jar (best if the jar or bottle has a good sized lip at top rim). 1. Place a piece of the clay onto a piece of textured linen. 2. Use a rolling pin to roll evenly to about Ÿ" thickness, allow about 1½-2" space around jar or bottle you have selected. We made organic shapes leaving the edges as they were. You can trim edges if you prefer. 3. Place the jar or bottle on top and make 2 holes in the clay just behind the rim. Use the end of a brush or a skewer to make the holes wide enough for wire to fit through. Make another hole at the top for hanging the vase. 4. Place clay piece on a board and allow to dry and harden completely, about 2 days. 5. Twist wire around rim of jar or bottle a couple of times, then attach securely to clay piece, twisting wire at back. 6. Fill with a little water and fresh spring flowers and hang on wall.


painted FEATHERS

Collect fallen feathers from local birds in your garden and in local parks (or buy feathers from a craft store or online). Simply use a brush to paint feathers with your choice of watercolor paints (they will need a few coats of paint).


1. Gather a fallen branch from the garden or park. 2. Tie a length of string to the end of each feather. Secure the string to feather using a hot glue gun. You can use painted feathers or natural feathers. 3. Tie string ends to branch and hang.


Create your very own handmade hen sculpture to decorate your home this Easter. This hen also makes a wonderful Easter gift. You will need printer to print template piece of cardboard 1 yard bleached natural calico fabric ½ yard white medium interfacing fabric polyester scissors pins sewing needle white and black thread 1. Print out the templates, the body on an A3 sheet of paper and the remaining on an A4 sheet of paper. Cut out templates. Double calico fabric over and pin the body template to fabric. Cut out. Pin base template to remaining calico and cut out one oval base. Also use base template to cut a cardboard base. 2. Pin remaining templates to interfacing and cut out, repeat until you have 30 feathers, 2 combs, and 2 wattles. 3. Gather the straight side of each feather and sew a couple of stitches using white thread to hold the gather in each. Twist


the wattle a little and put a couple of white-thread stitches to hold the gather also with white thread. Pin the right sides of the hen body together, leaving base open. Machine or handsew around edges about ½" from raw edge. Stitch base to hen, leaving an opening at front of hen, about a 4" opening. Trim seams, clip points and curved hems and turn right side out. Insert cardboard oval base into bottom of hen. 4. Stuff firmly with polyester filling and slipstitch opening closed. Hand stitch feathers onto tail section using a couple of stitches of white cotton for each, sew the wattles onto front and back of face and the comb onto each side of hen’s head. Use black cotton to stitch an eye.





Making your own giftwrap adds a special touch to your gifts. Children will love this easy craft idea. You will need watercolor paints water paint brushes brayer and a rubber stamp (e.g.; rabbit or chicken) 1. Use a small paintbrush to apply a thick diluted mix of watercolor paint onto a rubber stamp then stamp onto plain white paper. Repeat to create a unique gift-wrapping paper. 2. To make feather gift paper, brush the front side of a feather (the side where the shaft is not as prominent) with diluted watercolor paint, place the painted side down onto the sheet of paper you wish to print in on, carefully place another piece of scrap paper over the feather, then use a brayer to roll over the feather a couple of times. 3. Carefully remove scrap paper, and repeat to create a pattern of feathers on the paper.


to cook for 30 minutes. 3. Strain, remove, and discard the cabbage. 4. Stir 2 tablespoons white vinegar and 2 tablespoons salt into the hot cabbage water, set aside to cool to room temperature. 5. For best results pour into tall jars. 6. Hard-boil the eggs you wish to dye. 7. Allow eggs to cool to room temperature. 8. If you want a marbled effect, take 2 plastic sandwich bags, place over your hands like rubber gloves, then rub the bags over a block of butter. Scrunch the bags into the butter to get an uneven coating of butter on the bags. 9. Now take 1 egg at a time (with the bags still on your hands) and pass the egg from hand to hand, randomly touching the egg gently with the buttery bags. 10. Gently place the egg into the cabbage water jars and repeat with other eggs. 11. For plain colored eggs, simply place into the cabbage water without butter. 12. Using a slotted spoon, remove eggs when the desired intensity of color is reached. 13. Place eggs onto wire racks to dry. 14. Use eggs as decorations at your Easter celebration table.

Like magic! The water from cooking red cabbage will dye boiled eggs a beautiful blue/aqua color. The depth of color will depend on how long you leave the eggs in the water. As a general guide, 30 minutes will yield a very pale blue, and soaking overnight will give a deep blue color. For best results use white or very light brown eggs. Growers markets or organic shops usually have white or paler eggs available. 1. Place 4 cups of roughly chopped fresh red cabbage into a large saucepan, cover with plenty of water, and bring to the boil. 2. Reduce heat to a low simmer and allow


RAMPS Food+styling+photography by Paul Lowe

Spring time is ramp time! I love going to the farmers market when they are in season. The whole market smells of these mild garlic plants. Nothing says spring more than ramps




Mushroom & Ramp Tart with Asiago A great spring tart. I serve it with a nice green salad. If you don’t have asiago you can use Parmesan or even Gruyère.

Farro with Ramps & Fiddleheads Nothing screams spring like ramps and fiddleheads. I love serving them with farro or pasta. The taste is so “green and fresh”.

Serves 4

Serves 4

12 ramps, chopped 2 tablespoons olive oil 1 tablespoon pine nuts ½ cup sliced mushrooms salt and pepper, to taste 1 sheet puff pastry 2 tablespoons melted butter 1 ⁄3 cup grated asiago

1 cup farro salt, to taste 3 tablespoons olive oil 1 shallot, finely chopped 8 ramps, chopped 14 fiddleheads 1 tablespoon pine nuts juice of ½ lemon salt and pepper, to taste

1. Preheat oven to 400°F. 2. Heat the oil in a pan and sauté ramps, pine nuts, and mushrooms until the mushrooms are golden. Season with salt and pepper. 3. Brush an ovenproof tart tin with some butter and press the puff pastry into the pan.

2. Heat the oil in a large pan and sauté the shallots until soft. 3. Add ramps and fiddleheads and sauté until they start to soften.

4. Fill with the ramp mixture and top with asiago.

4. Add lemon juice, pine nuts, and farro and mix well.

5. Brush all exposed puff pastry with butter.

5. Cook until the farro is warm and starts to become a little toasted.

6. Bake until golden, about 30 minutes.

6. Season with salt and pepper and serve.

Can be served warm or cold.


1. Cook the farro according to the package in salted water until al dente. Drain and set aside.





Grilled Ramp Hummus Great snack or appetizer served with some grilled pita bread. The hummus gets this great green color and has that wonderfully mild garlic and lemon taste.

Serves 4 12 ramps 1 tablespoon olive oil 2 cups canned chickpeas, drained 1 ⁄3 cup tahini 2 lemons, just the juice 1 lemon, just the grated zest 2 tablespoons water pinch of red chili flakes 1. Preheat oven to 380°F. 2. Toss the ramps in oil and place in an ovenproof dish. 3. Bake until soft, about 6–8 minutes, cool. Set 2 ramps aside for garnish. 4. Place ramps, chickpeas, tahini, lemon juice, zest, and water in a food processor and blend until smooth. 5. Spoon into a bowl and add some red chili flakes, some olive oil, and the remaining ramps.

Maple Pickled Shrimp & Ramps I went up to Vermont last year and was served this delicious dish at Butternut Mountain Farm. It was made by Kyle Ellen Nuse. She was kind enough to give me the recipe, it’s a spring staple in my house. Serve with some good toasted bread.

Serves 4 1½ cups champagne vinegar ½ cup Vermont apple cider vinegar ¾ cup pure Vermont maple sugar 1 tablespoon kosher or sea salt ½ lb ramps, bulbs and leaves 12 to 16 medium sized shrimp, thawed and cooked 4 whole cloves garlic, peeled 2 sprigs of fresh thyme 2 sprigs of fresh dill 1 lemon, quartered and seeds removed 2 tablespoons yellow mustard seed 2 tablespoons black peppercorn 2 tablespoons coriander 2 tablespoons dill seeds

1. Place both vinegars, maple sugar, and salt in a small pot and bring to a boil. 2. Trim the root end of the ramps and peel off the outer layer (usually slimy). 3. In a quart jar, add the ramps (place them vertically if you have a taller jar or horizontally if you have a shorter jar), shrimp, fresh herbs, and dried seeds. 4. Pour the hot vinegar pickling liquid into the jar. 5. Once cooled, squeeze the fresh lemon to the pickling liquid and submerge the rinds. 6. Cover and refrigerate for a minimum 2 hours before serving chilled. Enjoy them by themselves, as a side dish or with traditional Sugar on Snow and donuts!  Pickles must be eaten within 2 days— they are not meant to be canned for a long period of time.


Ramp & Parsley Bread Such a good bread, a mix of foccachia and pizza. The oil gives it that extra flavor and makes the bread really moist.

Makes 1 large bread Bread:

2 teaspoons dry yeast 11⁄3 cups lukewarm water 1 tablespoon honey 1 teaspoon salt 2 tablespoons olive oil 3½ cups plain flour Parsley Oil:

1 cup parsley leaves 1 clove garlic, chopped ½ teaspoon salt ½ cup olive oil 8 ramps


1. Mix yeast and water in a bowl. 2. Leave for 5 minutes and add honey, salt, oil, and flour. 3. Mix until you have a smooth dough. 4. Cover with plastic wrap and let it rise for at least 1 hour. 5. Preheat oven to 400°F. 6. Press the dough into a greased roasting pan. 7. In a blender mix parsley, garlic, salt, and oil and blend until smooth. 8. Add some of the oil to the bread and press oil and ramps into the dough. 9. Bake until golden, about 20 minutes.  Cool on a wire rack and serve with the extra parsley oil.

Ramp Pesto Potatoes Use small potatoes for this dish. The pesto will have a delicate garlic taste. Can be served warm or cold. The pesto is great on a steak or a piece of fish.

Serves 4 1 lb small potatoes, washed well 10 ramps 1 tablespoon toasted pine nuts ½ cup grated Parmesan 1 cup olive oil salt and pepper, to taste 1. Boil the potatoes soft in salted water, drain and place in a large bowl. 2. Place ramps, pine nuts, Parmesan, and oil in a food processor and blend until you have a chunky sauce. Season with salt and pepper. 3. Mix potatoes and sauce and serve.

Ramp Filled Roasted Chicken Nothing beats a home roasted chicken. This one is juicy and tender. Serve it with potatoes and a green salad.

Serves 4 1 large organic chicken 10 ramps+10 ramps 1 tablespoon toasted pine nuts ½ cup grated Parmesan 1 cup olive oil salt and pepper, to taste 1 lemon, cut in half 4 whole garlic, top cut off olive oil 1. Dry off the chicken well with paper towels 2. Place 10 ramps, pine nuts, Parmesan, and oil in a food processor and blend until you have a chunky sauce. Season

with salt and pepper. 3. Lift up the skin between the beasts of the chicken and place half of the ramp pesto in there. 4. Place the 2 halves of lemon in the cavity of the chicken. 5. Place the chicken on a roasting dish and rub it in with olive oil, season well with salt and pepper. 6. Place the garlic around and drizzle with a little oil. 7. Roast at 380°F for about 1 hour. After 45 minutes add the remaining 10 ramps. 8. Take it out and let it rest 6–8 minutes before serving. Serve with the rest of the pesto.




Crafts+styling+photography by Paul Lowe


I discovered paper clay about a year ago and it was love at first sight. It acts just like regular clay—it’s easy to work with and you just leave it out to dry. Paper clay dries into a wonderful white porcelain color but you can paint it with watercolors or craft paints if you choose. Here are some of my ideas for you to use


Samples I made these strips of paper clay to test out the watercolors. They are so pretty. I wanted to see them used as ornaments or tied together as a bunting. They would also look cool over a table.




Freeform Bowls I love how these turn out. You simply drape the clay over a balloon and let dry. It looks like a piece of art. The striped bowls are made the same way and painted with watercolors! You will need:

paper clay talcum powder balloons 1. Roll out the paper clay in a little talcum powder until about 3mm thick. Make uneven edges so it looks very organic. 2. Blow up a balloon and place in a bowl so it stands up securely. The bigger the balloon the wider the bowl. 3. Drape the clay over the balloon and leave it to dry for about 24 hours. 4. Pop the balloon and you’ll be left with a beautiful bowl.


Mobile This cute mobile is made by draping clay over small balloons. It looks perfect over a table. You will need:

paper clay talcum powder glasses straw small balloons watercolors thick yarn or ribbon 1. Roll out the paper clay in a little talcum powder until about 3mm thick. 2. Use glasses to cut out circles and use a straw to make a hole in the center of each circle. 3. Blow up the balloons about 1â „3 of the way full and place them in small bowls or an egg carton. 4. Drape each clay circle over a balloon and let dry for 24 hours. 5. Remove the balloons and paint the insides of the circles using watercolors. 6. Make a knot on a piece of yarn and drag it through the circle. Bunt at the end.





Marble Bowls These look complicated but are actually super easy. I use them as spice bowls on my table. Only use the bowls for dry products—wet things will make them soggy. You will need:

paper clay drops of craft paint talcum powder glasses small bowls 1. Take a piece of clay and add a few drops of craft paint to it. 2. Knead the paint into the clay, but don’t over-knead. 3. Roll out the paper clay in a little talcum powder until about 3mm thick. 4. Use a glass to cut out circles and drape them over small bowls to give them shape. 5. Let them dry for 24 hours. Spoons These are so cute and really easy to make. I use them for salt and pepper bowls. There are 2 ways of making these. You will need:

paper clay talcum powder spoon template (you can find them online) watercolor paints Thin Spoons: 1. Roll out the paper clay in a bit of talcum powder until about 3mm thick. 2. Find a template for spoons and use a sharp knife to cut them out. 3. Place on a baking tray. 4. Let dry for 24 hours. 5. Paint your spoons using watercolors. Round Spoons: 1. Take a piece of clay and roll it out to a thin sausage shape. 2. Use your thumb to press down on 1 end, creating a spoon shape.


Bookmarks I don’t like to make folded corners in my books so a bookmark is a must. I used an old butter mold to make these—find old butter molds online or at flea markets. These could also be used as medallions for a pendant! Hot glue a pretty ribbon to the back and tie together at the end! You will need:

paper clay talcum powder butter molds watercolor paints ribbons hot glue gun and hot glue

You will need:

paper clay talcum powder flower-shaped cookie cutters watercolor paints sharp knife metal wreath hot glue gun and hot glue 1. Roll out the paper clay in a bit of talcum powder until about 3mm thick.

1. Place a little talcum powder in each mold.

2. Cut out flowers and leaves and place them on a baking tray.

2. Take a piece of clay and press into the mold. Gently lift off and place on a baking tray.

3. Let them dry for 24 hours.

3. Remove any unwanted clay with a knife.

3. Place on a baking tray.

4. Let dry 24–36 hours.

4. Let dry for 24 hours.

5. Paint with watercolors and hot glue to a piece of ribbon.

5. Paint your spoons using watercolors.

Flower Wreath For this wreath I used several flower-shaped cookie cutters that come in several shapes and sizes. The leaves I cut freehand using a sharp knife.

4. Paint flowers and leaves using watercolors. 5. Place your flowers and leaves on the wreath before gluing them on. Once you are happy with how everything looks, glue them all in place.


Recipes by Cassandra Heneghan | Photography+food styling by Kristin Buesing

V EG A N love



Cassandra Heneghan developed a love of cooking from a young age and was trained as a recipe developer and home economist with a small appliance company in Sydney for six years. After being vegetarian for 10 years, she made the step to become vegan and has been since February 2014. Cassie is now a qualified chef and takes joy in proving to people just how great vegan food can be. Cassie is a teacher at Seeds To Feeds, teaching people how to cook and eat vegan. When she’s not busy in the kitchen, she loves to work on her blog, Green Rabbit. Cassie lives in Sutherland with her three rescue rabbits and rescue cat. Cassie and Kristin met while working for the same appliance company and instantly clicked. Both are now working on Cassie’s first vegan cookbook!




1. Using a high speed blender, process cashews, almonds, lemon juice, water, coconut oil, vinegar, and salt for 5 minutes over a medium speed. 2. In a bowl, combine the thyme, shallots, and pistachios and evenly distribute over a 9”x9” piece of plastic wrap. 3. Pour the cheeze mixture onto the plastic wrap and roll to form a sausage shape. 4. Wrap with foil and place into the refrigerator for at least 4 hours to set. Serve with your choice of crackers and vegetable crudités. Pickled Cucumber Noodle, Edamame, & Sprout Salad This light salad is a favorite at our staff lunches. Umami flavors paired with crunchy and fresh ingredients.  Makes 1

Thyme, Pistachio, & Pine Nut Goats Cheeze Log When first going vegan, dairy cheese was the thing I missed the most. That’s why I created my own vegan version that is high in protein and full of good fats. This cheeze log can be rolled in any mix of herbs, nuts, or dried fruit. Makes 1 log

1 cup raw cashews, soaked, rinsed ½ cup blanched almonds, soaked rinsed 2 teaspoons lemon juice 1⁄3 cup water 1 tablespoon coconut oil 1 teaspoon apple cider vinegar ½ teaspoon flaked salt 2 teaspoons thyme, roughly chopped 2 shallots, thinly sliced ½ cup pistachios, roughly chopped

1 cucumber 1 carrot, peeled 1 tablespoon lime juice 2 teaspoons kecap manis (or sweet soy sauce) 1 teaspoon sesame oil 1 teaspoon maple syrup ½ teaspoon flaked salt 2 teaspoons sesame seeds, toasted ½ cup edamame beans 1 shallot, thinly sliced 2 tablespoons coriander, leaves only 1 long red chili, thinly sliced small handful of snow pea sprouts small handful of alfalfa sprouts 2 tablespoons flaked coconut, toasted 2 tablespoons fried shallots 1. Using a spiralizer, process the cucumber and carrot and place into a bowl with the lime juice, kecap manis, sesame oil, maple syrup, and salt. Let stand for 15 minutes. 2. Add sesame seeds, edamame beans, shallots, carrot, coriander, red chili, snow pea sprouts, and alfalfa and pour into a bowl. 3. Top with toasted coconut and fried shallots. Serve immediately!


Pickled Cucumber Noodle, Edamame, & Sprout Salad


Coconut Caramel & Toffee NiceCream This is a great base recipe for any vegan ice cream flavour. Pure coconut cream whips just like dairy cream and has a rich and creamy taste. It’s always a hit at family dinners with all my eight brothers! NOTE: If using a pre-chilled bowl ice cream maker, churn until firm. Timing will vary. Makes 4

3 cups coconut cream 1 cup coconut sugar 1 teaspoon vanilla bean paste 1 cup caster (or superfine) sugar 1 ⁄3 cup water

1. Place coconut cream, coconut sugar, and vanilla bean paste into a saucepan and stir constantly over a medium heat until large bubbles form on the surface. This will take around 10 minutes. 2. Remove from heat and set aside to cool. 3. Refrigerate overnight in a sealed, air tight container. 4. Line a 9”x11” baking tray with baking paper and set aside. 5. Place the caster sugar and water into a heavy-based saucepan and stir over low heat until all sugar is dissolved. 6. Allow to simmer over a high heat until mixture has turned a rich toffee color. Do not burn! 7. Pour toffee onto a baking tray and gently move the tray to thin out the toffee over the baking paper. 8. Pour nicecream mixture into a compressor ice cream maker and churn for 25 minutes or until thickened and frozen. 9. Crack the toffee using the handle of a heavy knife and place into a Ziploc bag. 10. Wrap in a tea towel and hit with a rolling pin until it has broken into small pieces. 11. Add to nicecream and allow to churn for a further 2 minutes.



Green Smoothie Bowl This is a new take on the açai bowl craze. It’s a fantastic way to use up frozen bananas and mix them with lots of greens for a great start to the morning. My nan was my inspiration for adding the avocado—she used to sneak it into our banana smoothies and we never knew it wasn’t ice cream. Makes 1



1 frozen banana ¼ avocado ¼ cup baby spinach 1 cup Tuscan kale 1 ⁄3 cup frozen strawberries 1 cup coconut milk (rice blend) 1 teaspoon almond butter ¼ cup granola, for garnish 2 teaspoons chia seeds, for garnish 4 strawberries, sliced, for garnish

1. Place all ingredients into a high-speed blender jug and blend on max for 60 seconds or until it forms a smooth and consistent mixture.

1. Preheat oven to 210°F. 2. Place hazelnuts on a baking tray lined with baking paper and keep warm until ready to use. 3. Line base and long sides of a 9”x12” baking tray with baking paper. 4. Cut 2 sheets of rice paper to line base of tray. Place rice paper with rough side up. 5. Place glucose, water, and sugar in a saucepan and stir over a low heat until the sugar has dissolved. 6. Brush down sides of pan using a pastry brush and water. 7. Increase heat to medium and use a candy thermometer cook to a temperature of 266°F. Do not stir. 8. Assemble the mixer with the balloon whisk; beat aquafaba and cream of tartar till soft peaks form. 9. Once mixture has reached 266°F remove from heat and allow bubbles to subside.

2. Pour into a bowl and top with granola, chia seeds, and strawberries.

10. Continue to beat aquafaba at low speed and slowly drizzle the hot mixture into beaten aquafaba.

Hazelnut & Cranberry Nougat I’ve been experimenting with aquafaba for a few months now, pushing it to its limit. This led me to an old favorite candy, and substituting egg whites with chickpea brine (and excessive testing!) to get it just right. Makes 1 slab

11. Once all mixture has been added continue on a low/medium speed for 3 minutes.

30 oz hazelnuts, roasted 4 sheets rice paper 2 cups liquid glucose 1 cup water 3 cups caster (or superfine) sugar 150 ml aquafaba (or chickpea brine) ½ teaspoons cream of tartar 10 oz dried cranberries

12. Using a metal spoon, stir in warm nuts and cranberries. 13. Spoon nougat into prepared tin and flatten with a wet metal spoon. 14. Cover with remaining sheets of rice paper; allow nougat to cool to room temperature.



tulip Crafts+styling+photography by Dietlind Wolf





All the tulips we have today are sons and daughters of the wild tulip. Tulips came from the Ottoman Empire to Europe in the 1550s and fast became a symbol of wealth. At one point the tulip was worth more than gold. There were many kinds of tulips during tulip mania, including the multicolored mottled, dotted, striped, edged, and speckled. Most of these varieties have become extinct, including the era’s most valuable tulip, the Semper Augustus

Decoupage Plates You will need:

glass plates aluminium leafing+ special leafing glue photocopies of tulip prints scissors brush 1. Print out photo copies of vintage tulip prints, there are thousands to find online. 2. Cut them out. 3. Apply the leafing glue to the back of the plates and leave to dry according to the bottle’s instructions. 4. Attach the tulip and the leafing. 5. Use a brush to push the leafing into the glue. Let it dry. You can use a varnish to protect the aluminum leafing.


I was inspired by the tulip mania, the Dutch Golden Age, when tulips were valued as gold and the Dutch potteries invented incredible vases to show the bloom’s full beauty. Vases can be found at



"The gift of a red or yellow tulip was a declaration of love, the flower's black center representing a heart burned by passion" SWEETPAULMAG.COM | 95

Tulip Bulb Wrap Perfect for a spring present! You will need:

tulip bulbs thin voile material wire copy of a vintage tulip print (write the name of the tulip on it) 1. Wrap with the bulbs into a piece of voile and close with wire. 2. Leave a small piece of wire hanging and hot glue the label to the wire.


Spoon Tulip Spoon As tulips are toxic, this spoon made from the petals is only for decorative purpose only. The beautiful little tulip-shaped silver spoon is from gabi veit. See more at


has more fun

Jamie and Tracy Kennard wanted to hang out in Kingston, NY, all the time—so they created the perfect place for you (and them) to do it Text by Kim Moreau | Photography by Paul Lowe

High school sweethearts Tracy and Jamie Kennard weren’t in the wine business. You wouldn’t know it when you sit down for a glass of vino at their incredibly adorable bar, but, by trade, she’s a small business consultant and he’s a graphic designer. The New Yorkers have been absconding to upstate NY for the last 10 years, and as their desire to spend more than a weekend grew, they decided going into business could be just the thing to deepen their ties to the community. Enter Brunette, their breezy wine bar in Kingston. “We realized what we really wanted was to build a gathering space—the type of place that we and our friends would want to hang out at,” Tracy said. After Tracy and Jamie overhauled “the ugliest space we ever saw” and connected with natural and small production winemakers and producers, the bright and welcoming space opened in August.


What did you want the atmosphere of Brunette to be like? For us, the bar feels like home. I think it naturally happens when you design something with yourself in mind. We also used a lot of pieces from our home, which I think lends a feeling of warmth and comfort. We use these little butter pats for cheese and tiny snacks that I’d been collecting for years. The lampshades were all found individually at tag sales, on eBay, etc. Each one is different, but very similar. Some people don’t notice that they’re different, but I think it adds to the feeling of things being cohesive—but not cold and perfect.

everything feeling bright and airy. I love that the bar works as well at 2:00 p.m. on a Sunday with one person at the bar reading the paper as it does on a Friday night with a full house and the lights down low. I like to scavenge and piece things together. So many of the pieces in [the bar] have stories. We found the walnut for our shelves through a friend of a friend. He just happened to have exactly the amount of wood we needed in exactly our size sitting up on the rafters of his barn, leftover from a tree he had milled for his aunt. How do you and Jaime divide the

What do you look for in a watering hole? It’s funny because I never really thought about what I like in a bar while we were designing ours. For me, I like a little bit of variety in the menu and a casual friendliness. I don’t want to feel waited on hand and foot, but a genuine hello when I come in and a friendly chat with the bartender or waiter goes a pretty long way. What inspired you with the design of the wine bar? It’s definitely not the typical aesthetic. Ha ha. You mean, because it’s bright white? We didn’t think about it until we were done. Then we were like, “Whoa, does our bar feel like a spaceship?” Even our contractor told us he thought we’d be changing the white wainscoting to gray before we opened. But we love it. It’s a small space, but the white keeps


load of work? Even though Jamie and I have been together forever (since high school), this is our first time working together. We thought we would have a really specific division of labor, but we work really collaboratively on everything. It’s fun being agile and having our hands in everything. What are some of your favorite wines to drink right now? What wine would you bring to a party? Since the weather’s gotten colder, I’ve really been into whites with a little bit of sweetness or weight behind them. For a party, bubbles, of course! Visit to learn more.

"I like to scavenge and piece things together. So many of the pieces in [the bar] have stories"


when paul me t



Recipes by Nigella Lawson from Simply Nigella | Styling by Paul Lowe | Photography by Alexandra Grablewski


i can still remember the moment i fell in love with nigella lawson. i was watching her show and there was a scene where she sneaks into the kitchen at night wearing only her bathrobe to snack on a deep fried pig’s ear. come on, how can you not love a woman like that? In the cab on my way to the shoot I was trying to come up with a description of how I felt—the closest is a 14 year old girl meeting Justin Bieber. I mean, I was about to meet and hang out with Nigella. I don't know what I was nervous about because as soon as she walked in the door she slung her arms out and gave me the biggest hug. She is as sweet and awesome as you would think she is. We did our shoot and during it she told me about her summers in Norway


as a kid. Turns out she had a Norwegian au pair and would go with her to spend summers outside Oslo making all sorts of Norwegian goodies. So I now consider her half Norwegian. (No wonder she is so nice!) After the shoot we sat down to talk about her new book Simply Nigella, food, and what she is up to. Paul: Why is food important to you? Nigella: Food is important to me on so

many levels. In the first instance, I don’t believe it’s possible to live well without eating well, and by that I don’t mean fancy food—but rather the opposite. Simple food, with direct and honest flavors, and recipes that are unchallenging but satisfying is what makes me tick. It’s important for me to be involved with food as much as possible: I don’t really like just being a consumer of food—although I enjoy that part very much too! For me, it’s about those few minutes I spend in the kitchen, getting pleasure from the ingredients, and doing a little stirring and chopping and making myself—or others—something to eat in a low-key way. It’s what makes life feel civilized, and I derive much pleasure from it. I don’t actually think the aesthetic component of food (and I don’t mean pretty plate arrangements) can be overstated. And when I talk about Feel Good Food (the subtitle of my book) I mean food that makes me feel good when I cook it as much as when I eat it, and after. I value the connection with the earth that I get from handling the ingredients, and cooking actually makes me feel connected to myself in a very grounded way. And I do think cooking for and eating with people enhances our connection with others. I get that from writing about food, and when talking about food, too. It’s a conversation, and behind that conversation is that sense of connection and communication with others that we all need in life, an essential part of being human. Paul: I grew up with a grandmother who was a great cook. Who inspired you to start cooking? Nigella: My mother very much believed in child labor, and we were set to work in the kitchen from a very young age. We’d be propped up on rickety chairs near an old gas range and would stir sauces. Or the chair would be brought to our big kitchen table with its blue Formica top, and we’d prepare vegetables, make mayonnaise, carry-out essential tasks. It wasn’t the sort of cooking that’s designed to entertain kids, but actually help bring food

to the table, and be part of the meal, and the importance of making it. But while my mother never cooked out of books, I was very close to my maternal grandmother, and she loved tearing recipes out of magazines and newspapers and from here I learned a different kind of cooking. And I think it’s important to see that there are different kinds of cooks and different ways of approaching cooking. It’s a huge world, and we all approach in the way that chimes with our personality—that is, if we’re lucky enough to be led up that path. Paul: What do you always keep in your pantry? Nigella: I always have good bread, butter, excellent extra virgin olive oil, and proper sea salt flakes. I am never without good Italian pasta and short grain brown rice, and rice noodles. I also cannot imagine having a kitchen without chilis—fresh and dried pepper flakes—as well as fresh ginger, cilantro, parsley, and thyme, copious lemons, and soy sauce. And by my stove is always a bottle of red and white vermouth (I don’t like to have to open a bottle of wine when I cook), sake, Chinese shaoxing wine, and marsala, and a splash of any of these add something special to gravies, sauces, soups, and stews. It can get a bit cluttered, but I don’t mind that!

For me,

it’s about those few minutes i spend in the kitchen, getting pleasure from the ingredients, and doing a little stirring and chopping and making myself—or others— something to eat in a low-key way

Paul: What’s your favorite all time dish? Nigella: That’s an impossible question for a greedy person or an enthusiastic cook to answer. But my Chicken Traybake with Bitter Orange and Fennel from Simply Nigella occupies a special place in my heart as it was the first thing I cooked in my new house, and so is the smell and taste of contentment in my new home. It also happens to be my go-to recipe for when I have friends over. Paul: What’s the biggest difference between the food in the UK and the US? Nigella: I think the biggest difference is that in the US baking recipes have more sugar, and if I’m adapting an American recipe, I always begin my reducing the sugar even before I start. But I’ve never

Simply Nigella Feel Good Food, is available at

found an American complain that my desserts aren’t sweet enough! But I suppose the other difference is simply that our respective histories and place on the globe mean that different food cultures feed into our cuisines. We, in Britain, don’t have the vibrant influence or ingredients of Mexican food (which I love) but we do have a long tradition of deeply spiced foods, and I was brought up much influenced by Indian cuisine. Paul: We all have our dirty food secrets (mine is Taco Bell), what’s yours? Nigella: I don’t have a dirty secret around food, as I don’t feel that any eating is dirty or shameful, and feel I need and want to fight that way of describing eating. I’m often asked what my guilty pleasures are, and I feel very strongly that the only thing we should feel guilty about is NOT taking pleasure in food. If we slow down and wallow in the actual pleasure of the food we’re eating, it can never be bad. It’s the guilt and the sense of dirtiness or shame that leads to that kind of unhealthy emotions and unhealthy intake. I’m not a huge fast food fan, but I wouldn’t dream of going to LA without eating an In-N-Out Burger! Paul: What's the one thing we don't know about Nigella? Nigella: That’s a hard one. In some respects, I am an open book! I am honest about my flaws. I have said openly that I cannot poach an egg to save my life. But a defining lack in my life is not culinary but simply the fact that I cannot sing. I would so like to be able to sing! I think I’m so tone-deaf and hopeless that there isn’t a teacher out there who could help! But one day, I really do want to learn how to sing—I don’t expect to be able to record a record, but I would like to be able to hold a tune! I feel it would make me a lot more confident in life. But I adore dancing, and that makes me very happy! Paul: What’s next for you? Nigella: That’s a question I can never answer. I am not one of life’s planners. And that’s the way I like it!




Thai Steamed Clams This is another recipe from my Thai holidays, although I had to recreate it from taste memory rather than from any actual record. I have, knowingly, made some changes, as the original uses a chili paste and also had a scanter broth. But I keep good-quality, authentic Thai curry pastes in the house at all times, and I wanted the delicate sweetness of the coconut water, even though it’s out of a carton. And I greedily wanted more of the richly flavored but light broth: it is quite lovely just to bring the bowl of aromatic clam liquor to your lips once you’ve eaten the clams; besides, Chef Tum made this as part of a huge feast, but I eat it just as it is, for supper, enjoying the trance-inducing ritual of picking out the sweet flesh of the clams. You can, of course, make an accompanying bowl of jasmine rice (which takes about 10–15 minutes) and eat the broth-soused rice as a second course, after a delicate starter of steamed clams. For me, the scent of Thai basil is crucial here. But I suppose if I hadn’t eaten it in situ, with Thai basil, I would be perfectly happy with some chopped fresh coriander in its stead.

Serves 4 2½ lbs palourde clams 2 teaspoons Thai red curry paste ½ cup coconut water 1 teaspoon lime juice handful of Thai basil leaves, or coriander 1. Tip the clams into a large bowl, cover with cold water and leave to soak for 15 minutes. At the end of the 15 minutes, drain the clams, discarding any that remain closed. 2. Get out a wok with a lid, and spoon in the Thai curry paste, then pour in the coconut water, add the lime juice, and stir or whisk to mix. 3. Now turn on the heat and, when the coral-tinted liquid comes to a bubble, tip in the clams and cover with the lid. They should take about 5 minutes to cook—by which time they should be gaping and open, revealing plump golden flesh within—shake the pan sporadically to make sure the clams move about in the liquid so that they steam equally.

4. Transfer to a large bowl, discarding any clams that have stayed closed. 5. Distribute most of the gorgeously scented Thai basil leaves throughout the bowl and either serve from this bowl or decant into individual bowls, scattering a few extra leaves on top, and making sure that each of you has an empty bowl for the shells, too. Sake Sticky Drumsticks I’m always in favor of food that can be eaten by hand: whether over drinks, at the table, or straight from the fridge. But however you eat these, many napkins are called for. Do consider making miso mayonnaise to go with them, though I’m happy enough with just some limes to spritz over, too. And I know some people are nervous of making party food too spicy (I’m not one of them) so I want to reassure the fire-afeared that none of the gorgeous umami stickiness and savoriness is ruined by leaving out the chili flakes. I find the marinade so much more straightforward to make using cups, and, actually, it makes the whole thing feel rather jaunty, too.

Makes 20 drumsticks ½ cup sake ¼ cup fish sauce ¼ cup soy sauce ¼ cup sunflower oil 1 teaspoon toasted sesame oil 1 teaspoon dried chili flakes 20 chicken drumsticks, skin on 2 tablespoons runny honey 1. Mix the sake, fish sauce, soy sauce, sunflower oil, sesame oil, and dried chili flakes together in a measuring jug. 2. Put the chicken drumsticks into a large freezer bag, pour over the contents of the jug, seal the bag, place it in something like a lasagna dish (just in case the bag leaks), and leave in a cool place for 40 minutes or in the fridge for up to 1 day. 3. When you are ready to cook, preheat the oven to 380°F and line a large, shallow oven tin with foil and, being careful not to let the bag spill out its precious juices, place the drumsticks, curved-side up, on it. If they’ve been in the fridge, let them come up to room temperature.

4. Pour off ½ a cupful of the marinade, reserving it, pouring the scant remaining marinade onto the drumsticks. 5. Cook in the oven for 45 minutes. 6. While the chicken’s in the oven, pour the reserved ½ cup of marinade into a small saucepan, add the honey, and boil until it’s reduced to a sticky glaze. This will take 5–7 minutes. 7. When the drumsticks have had their 45 minutes, test to see if they’re more or less cooked through, then carefully pour the juices that have collected in the tin into the glaze. 8. Stir and pour over the chicken drumsticks, then place back in the oven for 10 minutes. 9. Spoon the sticky juices over the drumsticks and roast for another 10 minutes. 10. Remove from the oven, then spoon any glaze from the bottom of the tin over the drumsticks, and let them stand until cool enough to be eaten by hand. Sweet & Sour Slaw Here is another exercise in chopping meditation for you! There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life.

Serves 10–12 1 red cabbage, halved 4 fat or 6 skinny spring onions, trimmed 2 red peppers, membranes and seeds removed 1 yellow pepper, membranes and seeds removed 1 orange pepper, membranes and seeds removed 1 fresh red chili, de-seeded large bunch fresh coriander 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1½ tablespoons sea salt flakes, or to taste 2 teaspoons toasted sesame oil 2 teaspoons maple syrup 1. Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and


I’m always in favor of food that can be eaten by hand: whether over drinks, at the table, or straight from the fridge





even my largest mixing bowl isn’t big enough. 2. Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. 3. Cut the peppers into very thin slices. Add to the cabbage and spring onions. 4. Finely chop the red chili, and do the same with the coriander—stalks and leaves. 5. Add the chili and all but a tablespoon of the chopped coriander to the cabbage bowl. 6. In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime, and the juice of half of the second. 7. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. 8. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. NOTE: Refrigerate leftovers in a covered container straightaway. Will keep in fridge for up to 3 days, though the vegetables will soften as they stand. Warm Spiced Cauliflower & Chickpea Salad with Pomegranate Seeds 
 This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. For choice, I’d always use home-cooked chickpeas (I cook batches in my slow cooker and freeze them in 1½-cup portions for everyday use), but otherwise I like the pre-cooked Spanish chickpeas in jars. Yes, they are more expensive than the canned variety, but the cheapest option is always to buy dried. Don’t feel bad about using chickpeas out of a can, though—I have been known to, myself. One can’t


always be so organized to have the freezer stashed with cooked chickpeas, and so I am always well stocked with canned chickpeas. They do work here, it’s just that they won’t be as soft; but then, you don’t necessarily need them to be. The cauliflower and juicy tomatoes can stand some nubbliness. The parsley is not a garnish—ugh, that word—but used, here, as a salad leaf. And this is also very, very good cold, so if you have some left over, it makes a fabulous box lunch, or provides instant gratification on those days you have to eat fridge-side, with your coat still on, you’re so hungry.

Serves 2 heartily or 1 with leftovers 1 small head cauliflower 3 tablespoons regular olive oil ½ teaspoon ground cinnamon 2 teaspoons cumin seeds 1½ cups chickpeas, home-cooked or drained from a can or jar 1 to 2 tablespoons harissa, to taste (and depending on the heat of the harissa) 4 smallish ripe vine tomatoes 1 teaspoon sea salt flakes or kosher salt 3 to 4 tablespoons pomegranate seeds 2½ cups Italian parsley leaves 1. Preheat the oven to 425ºF. 2. Trim the cauliflower and divide into small florets. 3. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. 4. Tip in the prepared cauliflower and toss to coat. 5. Pour the contents of the bowl into a small oven pan (I mostly use a disposable foil baking pan measuring 12”x8”) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet. 6. Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. 7. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. 8. When the cauliflower has had its 15 minutes, remove the pan, quickly tip

the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender. 9. When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. 10. Divide the parsley leaves—without chopping them—between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds. NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in refrigerator for up to 2 days. Serve cold. Salmon, Avocado, Watercress Salad with Pumpkin Seeds This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the refrigerator, just so that I can make it even faster when the need hits. It’s quick work anyway, so this is more of an aside than a piece of advice. Although you can always swiftly make a salade tiède by flaking the salmon onto the leaves while it’s still warm. I like to use wild Alaskan salmon, which accounts for the vivid hue here. It doesn’t have an exceedingly strong taste—I always feel it’s as if the salmon is frozen while still alive, the waters must be so cold—but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere near as expensive as wild Scottish salmon, desirable and wholly delicious as that is. If you have half an avocado that needs using up, you can put it to excellent use here, as you don’t really need a whole one if this is to feed only two of you.

Serves 2 generously or 4 in an emergency Salmon:

2 wild Alaskan salmon fillets 2 scallions, trimmed 1 teaspoon black peppercorns 2½ teaspoons lime juice 2 teaspoons sea salt flakes or kosher salt



instant gratification on those days you have to eat fridge-side, with your coat still on, you’re so hungry





3 tablespoons pumpkin seeds 4 oz watercress 1 teaspoon organic raw apple cider vinegar 1 small ripe avocado 1 tablespoon extra-virgin olive oil 1 teaspoon sea salt flakes or kosher salt, to taste 1. Put the salmon fillets in a small frying pan (I use one with an 8” diameter) and cover with cold water from the tap. 2. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. 3. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. 4. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. 5. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside. 6. While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate. 7. When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. 8. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish. 9. Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. 10. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. 11. Scatter the remaining pumpkin seeds on top, and eat. NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Thyme & Lemon Bundt Cake I love thyme and sprinkle it wantonly in my cooking, but I wanted a cake that relied on it as a leading ingredient, not merely as a decorative flourish. Besides, with a rosemary loaf cake under my belt (in Feast), I had no doubt that it would work. And it does. Don’t be alarmed at the amount of thyme in the cake batter, as it doesn’t overwhelm. It charms.

Cuts into 10–14 slices 3½ cups plain flour ¾ teaspoon baking powder ¾ teaspoon bicarbonate of soda 14 tablespoons soft unsalted butter 2 unwaxed lemons small bunch of fresh thyme 1¼ cups caster sugar 3 large eggs 1 cup buttermilk 1 cup icing sugar non-stick cooking spray (or sunflower oil and plain flour) for greasing 10 cup bundt tin 1. Preheat the oven to 340°F, slipping in a baking sheet at the same time. 2. Spray the inside of your bundt tin with non-stick cooking spray, or brush on a paste made of 2 teaspoons of plain flour mixed with 2 teaspoons of oil, making sure you get into all the crevices of the tin. 3. Leave the bundt tin upside down over a piece of newspaper or baking parchment while you get on with making the cake batter. (And keep this piece of paper once you’ve put the batter in the tin, as it’ll come in handy for the icing part.) 4. Combine the flour, baking powder and bicarb in a bowl, and fork to mix. 5. Put the butter in the bowl of a freestanding mixer or a regular mixing bowl, grate in the zest of both lemons, and beat until creamy. 6. Strip 4 tablespoons of thyme leaves from the sprigs, and add along with the caster sugar, and beat again until you have a light fluffy mixture.

both the flour mixture and buttermilk are used up. 8. Finally, beat in the juice of 1 of the lemons and transfer this mixture to the prepared bundt tin. 9. Place on the baking sheet in the oven and bake for 1¼ hours, though start checking after 1 hour. Don’t be alarmed if it looks like there’s too much batter for the bundt tin: all shall be well, and all manner of things shall be well. In other words, the cake will rise but then sink back down comfortably. 10. When a cake tester comes out clean, remove the cake to a wire rack and leave in its tin for 15 minutes before carefully unmolding. This is always a tense moment, but if the tin’s been sprayed or greased adequately, and the cake is fully baked, you should have no problem. Besides, it’s that moment of breathless tension which makes the dramatic unmoulding and unveiling all the more gratifying. 11. When the cake is cool, slip the piece of newspaper or baking parchment under the wire rack, then sieve the icing sugar into a bowl and beat in the juice of the remaining lemon until you have a glaze that is thin enough to run down the cake—I reckon on 2½–3 tablespoons— but thick enough to act as a tangy glue for the thyme leaves you are about to sprinkle on top. Or you can pour this directly over the cake on its serving plate. Duly pour the sherbetty glaze over the cake, and immediately scatter with thyme leaves and the odd sprig or 2. How many you add is entirely up to you, but I tend to strew with abandon. NOTE: Store in an airtight container in a cool place for up to 5 days. This cake can be frozen, without icing, for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and place on a wire rack at room temperature for about 5 hours.

7. Now, 1 by 1, beat in the eggs and, after the last one, slow down your mixing and add a 1⁄3 of the flour mixture, followed by a 1⁄3 of the buttermilk, and so on until


PRE T T Y IN PINK Recipes+styling+photography by china squirrel | Watercolors by Art by Monika,


Whimsical, pretty, and fun! china squirrel shows us how much fun chocolate can be this Easter. A wonderland of pink chocolate, an Easter egg with wings, a pink bow that looks like a party balloon but tastes like chocolate, a pink chocolate tea set of plates and spoons perfect for a spring garden party, and a cheeky rabbit wearing a chocolate crown with glimmering jewels made from sea salt














Salted Chocolate Crown Cookies These buttery shortbread crowns topped with dark chocolate and sea salt make the perfect Easter gift for grown-ups. Makes about 14 cookies

7 oz butter, softened ½ cup superfine sugar 1 teaspoon pure vanilla extract 1½ cups plain flour, sifted pinch of salt 7 oz dark chocolate, chopped sea salt flakes 1. Preheat oven to 350°F. 2. Place butter, sugar, and vanilla into a mixing bowl. 3. Using an electric mixer, beat until light and creamy. 4. Stir in flour and salt. 5. Mix until a dough forms. 6. Turn dough out onto a floured surface. 7. Lightly knead dough until smooth. 8. Wrap dough in plastic and refrigerate for 15 minutes. 9. Line 4 baking trays with parchment paper. 10. Working in batches, roll dough between 2 sheets of parchment paper to ¼” thick. 11. Using a floured 3” crown cookie cutter, cut approximately 16 crowns from dough.

16. Melt chocolate in a heatproof bowl over simmering water or in a microwave oven. 17. Working in batches, spoon melted chocolate into a small plastic snap lock bag. 18. Twist the top and cut out a small hole at the end. 19. Pipe chocolate around cookie edges, then pipe into chocolate into center. 20. Sprinkle the top of each cookie with sea salt to resemble jewels on a crown. 21. Allow chocolate to set. Chocolate Leaves Leaves are easy to make using melted chocolate. You can use milk, dark, and white chocolate. We colored white chocolate using a pink chocolate oil-based food color (available from kitchen stores or online). Gather pesticide-free leaves from the garden. Wash and dry them. Use a small clean paint brush to brush the melted chocolate on the back of the leaf. Place on a parchment paper-lined tray to set. To give leaves a natural shape, place the leaves over the round handle of a wooden spoon. Once set, carefully peel away leaf. Use to decorate cakes and desserts or present in a pretty box and give as a gift.

12. Place onto prepared trays, allow room for spreading.

Angel Chocolate Easter Eggs You will need:

13. Place trays into refrigerator for 20 minutes.

plastic or silicone Easter egg molds angel wing sugar/chocolate mold chocolate (dark, milk, or white)

14. Bake cookies in preheated oven for 18–20 minutes or until light golden. 15. Allow cookies to cool on trays.


For Solid Eggs 1. Melt the chocolate in a heatproof bowl

over a saucepan of simmering water, remove from heat, and mix in coloring if required. Spoon into the egg and wing molds. Allow to set. 2. Remove from molds and join 2 egg halves together using a little melted chocolate spread on the back of each. 3. Carefully attach wings to egg using a little melted chocolate, place in a bowl to keep stable, and allow to set. For Hollow Eggs 1. Use a clean pastry brush to brush the melted chocolate on the inside of the mold. 2. Allow setting, and then repeat again with melted chocolate until you have a thick coating of chocolate around inside of the molds. 3. Carefully remove from molds and join 2 egg halves together with a little melted chocolate piped or spread on edges. Chocolate Plates & Spoons There is a great choice of easy-to-use plastic or silicone chocolate molds in kitchen shops and and online. It is fun to make your own chocolates for Easter gifts. We colored white chocolate with pink oil-based food coloring, then spooned the chocolate into plate and spoon chocolate molds, allowed them to set, then carefully removed from the molds. Perfect boxed as gifts or fun for a spring tea party. Serve with a sweet dessert or with coffee. Chocolate Bows 1. Cut about 15½”x4” pieces of parchment paper.

2. Place white chocolate into a heatproof bowl and melt over simmering water or in a microwave oven.

thin metal wire small flowers and feathers hot glue gun

Alternately add dry ingredients with buttermilk to egg mixture, finishing with dry ingredients.

3. Color the chocolate with pink oil-based food coloring. Working in batches, place 1–2 prepared parchment paper strips onto a larger piece of parchment paper on workbench.

1.Shape the lengths of dodder vine into a circle/wreath shape, secure with smaller lengths of the vine or wire if necessary.

7. Mix until a smooth batter.

4. Use a flat bladed knife or clean small paintbrush to spread a thin layer of melted chocolate onto each. 5. Lift each and join the ends together then carefully lay on their side on a parchment paper lined tray (to resemble the shape of a teardrop). 6. Continue with remaining paper strips and chocolate, you will need about 10–12 loops for a bow, making extras in case of breakages. 7. Chill until set, about 1 hour. Carefully remove paper from each. Trim ends with scissors if required. 8. Melt a little extra chocolate, color to match bows, and then spoon into a small plastic snap lock bag. 9. Twist the top and cut a small hole at the end. 10. Pipe a thick 1” coin shape of chocolate onto a parchment paper-lined tray. 11. Carefully arrange chocolate bows in chocolate, piping more chocolate as you add more bows to keep them in place. 12. Chill until firm. 13. Use to decorate cakes or desserts. Love Wreath You will need:

3-4 feet dodder vine, also known as love vine

2.Decorate with small flowers and feathers that you hot glue in place. Chocolate Easter Cake These cute little cakes are rich and moist and very easy to make. Makes 2 small cakes Cake:

1 cup superfine sugar ½ cup canola oil 2 eggs ½ cup cold mashed potato 1 cup plain flour 1 ⁄3 cup unsweetened good quality cocoa powder ½ teaspoon baking powder ¼ teaspoon baking soda pinch of salt ½ cup buttermilk 2 chocolate bows Chocolate Ganache:

8 oz good quality dark chocolate, chopped 6 oz cream 1. Preheat oven to 350°F. 2. Grease parchment paper-lined 2 4”x3”deep round cake tins.

8. Spoon into prepared tins. 9. Bake in preheated oven for 30 minutes or until a skewer inserted into the center of cakes comes out clean. 10. Remove from oven and allow cakes to cool in tins. 11. Remove from tins and place onto a wire rack. 12. Use a serrated knife to carefully cut each cake in half horizontally. 13. Spread half of each cake with a little chocolate ganache and then sandwich together. 14. Refrigerate cakes for 15 minutes. 15. Spread remaining ganache over both cakes. 16. Top each cake with a chocolate bow. 17. For ganache, place chocolate and cream into a heatproof bowl, place bowl over a half filled saucepan of simmering water. 18. Stir until chocolate melts. 19. Remove from heat and stir until smooth. 20. Allow to cool at room temperature, stirring occasionally until ganache is thick and spreadable.

3. Place sugar, oil, and eggs in a medium mixing bowl. 4. Use a whisk to combine well. 5. Add potato and whisk until smooth. 6. Sift flour, cocoa, baking powder, baking soda, and salt in a separate bowl.


Make your own yogurt

Styling by Femke Pastijn | Photography by Dana Van Leeuwen

Making your own creamy delicious yogurt is not that hard, it only needs some warm love. Once you started making your own you will not go back to store bought. Follow our easy steps to becoming a yogurt master






½ gallon fresh organic full-fat milk 2 tablespoons full-fat yogurt sieve large cooking pan ladle warm blanket rope 1. Put the milk in a large pan and cook it for 5–6 minutes. 2. A yellow layer will develop on the surface—push it to the side so the milk can cook longer. 3. After cooking, let the milk cool down to 113°F. (Don’t have a thermometer? Try this: the milk should still be warm, but not burn your finger. If you can keep your finger in the pan for 7 seconds, then the temperature is just right.) 4. Add 2 tablespoons of yogurt to the warm milk. The quality of the yogurt you add determines the quality of the yogurt you make, so use a yogurt that you really like. Stir the yogurt through the milk. 5. Wrap the pan in a warm towel and place it on a steady surface. 6. Keep the milk warm and steady for 3½ hours. 7. After this time, remove the pan from the towel and let it cool down for 4–5 hours to room temperature. Try to keep the pan as steady as possible. 8. Lastly, put the pan in the refrigerator. Your homemade yogurt is ready the next morning. Make it even better by adding your favorite treats.


You can make your own yogurt even better with the following recipes:

Ice Cream with Roasted Fruit

2 cups homemade yogurt ½ cup sugar pinch of fresh vanilla seeds 1 cup whipped cream amaretto cookies 1. Mix the yogurt with the sugar, vanilla, and whipped cream. 2. Put the yogurt in the ice cream machine and let it run according to the instructions.  When serving your ice, garnish it with crispy amaretto cookies and sprinkle with maple syrup.


Homemade Sugar Free Granola

6 oz oatmeal 1 cup chopped nuts (unsalted and unroasted) and seeds (pumpkin or sunflower) 2 tablespoons maple syrup 1 tablespoon coconut oil 2 tablespoons water 1 teaspoon cinnamon pinch of salt 2 handfuls raisins or mulberries 1. Preheat oven to 350°F. 2. Mix all the dry ingredients in a bowl (except the raisins, mulberries, and optional ingredients) 3. Warm the coconut oil over low heat and add the syrup and water, stir well 4. Add the coconut oil and syrup to the dry ingredients in the bowl, make sure that everything is well mixed. 5. Spread the granola on a baking sheet and bake for 15–20 minutes in the preheated oven 6. Keep an eye on your granola to prevent it from charring. Every oven is different 7. Let the granola cool down for 10 minutes before adding the raisins/ mulberries and any other optional ingredients before placing it in a dry container. Roasted Plums

plums, ripe and sweet 2 tablespoons slivered almonds 2 tablespoons brown sugar cinnamon honey 1. Preheat the oven to 380°F. 2. Halve the plums, remove the seeds, and place them on a baking dish 3. Spread the brown sugar and almonds over the plums 4. Sprinkle everything with honey. 5. Bake for about 15–20 minutes in the preheated oven. Serve with your yogurt and sprinkle with cinnamon. Add some whipped cream for an extra treat.


Recipes+photography by Sif Orellana | Text by Paul Lowe

Sif’s hygge


Sif Orellana is a woman I highly admire. A Dane, a cookbook author, a blogger, a photographer, a publisher, a speaker, a TV personality, and a mother—and she does it all with amazing energy and spirit. I met up with her and her good friend Leslie Kobrin at the Whythe Hotel in Brooklyn for coffee and to ask Sif about her work, books, and the word hygge



She started writing cookbooks 11 years ago after an idea about a book with easy and doable family recipes. She got a publisher and it sold over 110,000 copies in Denmark alone; there are only 5 million people in the country. After her second book she decided to start her own publishing company, Tinkerbell Books, and has now over 10 books under her belt. I got the inside scoop that she is working on her first US book. So exciting! Sif lives in an old house outside Aarhus with her three boys Oscar, Lucas, and Noah. Her latest book is co-written with her sons—they bring so many ideas to the table and they are really proud to be involved. It’s so important to involve your kids in the kitchen. I do believe that people are nicer if they know how to cook. Sif’s mom taught her to cook, craft, and enjoy life in the kitchen, so when Sif had her boys she wanted to do the same with them. She started to recreate her mom’s recipes with the boys. She began collecting recipes and ideas to make a book. Not just a book about food, but more about the concept about cooking and crafting, because it all goes hand in hand.

A love of or need for hygge is an important part of the Danish psyche. Hygge is often inadequately translated as coziness, but this is in my opinion too simplistic. It has not only got to do with physical surroundings, but also—or even more—with people’s behaviour towards each other; a sense of conviviality, comradeship, and contentment rolled into one. It is a state of mind; a special feeling of coziness, relaxation, open-heartedness, warmth, and serenity


HYGGE: There is no direct English translation for the word hygge, the closest would be cozy, but it’s so much more than that. Sif’s friend Leslie said that Americans know the feeling hygge brings but we don’t really have the word for it. I think Sif needs to teach us all about this word here. After all, she comes from the country that’s been voted the happiest in the world. Just saying!

Campfire Soup with Nettles


Bishop’s Weed Quiche


Bishop’s Weed Quiche The taste of Bishop’s weed works really well in this quiche. If you want to make the quiche outside of Bishop’s weed season, baby spinach is an excellent substitute. The toasted pine nuts sprinkled over the top look wonderful and add a lovely sweet and nutty note. The quiche is great for lunch or dinner accompanied by a big bowl of salad, or as part of a buffet. 1 quiche, serves 5–6 Crust:

1¼ cup wheat flour (or rice flour) ¾ cup Kamut flour
 ½ teaspoon salt
 1 stick butter 5 to 6 tablespoons cold water Filling:

8. Dry them in a salad spinner, then sauté them in a pot with the 1⁄3 stick of butter until they wilt. 9. Add the cream and bring it to a boil, stirring constantly. 10. Add nutmeg, salt, and pepper, and let the mixture cool. 11. Beat the eggs in a bowl, then add cottage cheese, the Bishop’s weed and cream, and the salted capers. 12. Season with salt and pepper. 13. Scrape the filling into the blind baked crust, and bake the quiche for another 20 minutes or so. 14. Meanwhile, toast the pine nuts in a dry skillet until they are nicely golden.

Trout Gravlax

Sprinkle them over the quiche once it has cooled off a little, then serve.

8 cups fresh Bishop’s weed 1 ⁄3 stick butter 1 ⁄3 cup light cream
 ¹⁄8 teaspoon freshly ground nutmeg ½ teaspoon salt 2 eggs 1 cup cottage cheese 1 tablespoon small salted capers salt and freshly ground pepper, to taste Topping:

¼ cup pine nuts 1. Mix the 2 kinds of flour with the salt in a big bowl. 2. Rub the butter into the flour mixture, add the cold water, and roll the dough into a ball. 3. Let it rest in the fridge for an hour or so. 4. Preheat the oven to 375°F. 5. Roll the dough into a circle, then put it in a 9” pie dish. 6. Poke the pie crust evenly with a fork, then blind bake it for 12 minutes. 7. Pick the leaves off the stems of the Bishop’s weed and rinse them well.

The Day the Salmon Got ”Wrapped Up” with the Guacamole


Almond Pistachio Oat Bars on Sticks


Almond Pistachio Oat Bars on Sticks In my family we are huge fans of homemade protein and energizer bars. Maybe it’s because we tend to get hungry if we go too long between meals. We often make a fresh portion of snack bars from the assortment of oats, nuts, coconut oil, and sometimes dried fruits; ingredients that are always in our cupboard. This recipe is one that I often teach in cooking classes because you can make it year-round. You can make these bars exactly as you’d like them by swapping in different types of nuts. (I have also made these with hazelnuts and pecans instead of pistachios and almonds). Makes about 12–15

8. Dip the stickers into the melted chocolate and decorate with finely chopped pistachios. 9. Place into the fridge for a couple of minutes to harden and then place a slim wooden skewer in the one end of the almond pistachio oat bars. Keep the bars in an airtight container in the refrigerator. They can last for six or seven days, but to be honest, I will be surprised, if you haven’t eaten them all by then.

Red Berry Roll Ups

1 cup rolled oats seeds from 1 vanilla pod (or ½ teaspoon vanilla extract) ½ cup pistachios, finely chopped ½ cup almonds, finely chopped ½ cup desiccated coconut 2 tablespoons coconut oil 3 tablespoons almond butter 5 tablespoons agave syrup 200 g dark chocolate, 70% cacao pistachios, chopped extra fine, to decorate 1. Preheat the oven to 350°F. 2. Mix together all the ingredients for the almond pistachio oat bars in a bowl. You can add a little bit more agave syrup, if the mixture does not stick together. 3. Line a baking tray with baking paper. 4. Scoop 2–3 tablespoons of the dough, roll into bars with your hands. Repeat with the remaining dough. 5. Bake in the oven for approximately 15 minutes. 6. Let cool on cooling rack. 7. Melt the dark chocolate using a double boiler over low heat. Be careful not to overheat.

Swirly Spring Knots


Campfire Soup with Nettles This nettle soup is really delicious, particularly if you use the new and tender shoots. The soup is best in March or April when the first nettles appear. If you make the soup later in the season, you should only pick the topmost three or four leaf pairs on each stalk or maybe replace the nettles with baby spinach. Before you go picking it, remember to pack some gloves so that you can handle the plant without getting stung all over. The soup also tastes great with pearl barley or macaroni (perhaps the whole wheat kind), which will make it more filling. Nettles have, by the way, a long history of use as a source of medicine, food, and fibre. Serves 4

2 to 3 cups tender nettle shoots (or young leaves) 10 shallots (or 2 yellow onions) 5 garlic cloves 2 leeks 4 tablespoons extra virgin olive oil 1½ quarts good-quality vegetable stock 2 bay leaves salt and freshly ground pepper, to taste 1. Rinse the nettles thoroughly and pick the leaves off the stems. 2. Chop the leaves well. 3. Peel and roughly chop the shallots and garlic. 4. Clean the leeks and finely slice them. 5. Heat a bit of olive oil, then cook everything until the onions start to soften. 6. Add the stock, bay leaves, and let the soup simmer for 15 minutes. 7. Season with salt and pepper. Serve the soup with warm baguettes and homemade herb butter. Campfire Cooking The nettle soup is easy to prepare outdoors. Prepare the onions, garlic, and leeks at home and bring them in plastic bags. Find a spot where campfires are allowed, and remember to bring a cutting board, a knife, a big pot, and a spoon for stirring as well as bowls, spoons, water, and stock.


Trout Gravlax I have tasted several versions of gravlax in my life, but the recipe I share with you here beats them all. It comes from a dear Irish friend, food blogger, and trained chef, Cliodhna Prendergast, that taught me how to make the gravlax you see in the the photo. And believe me—it tasted like a slice of heaven. Makes 2

12 mackerel fillets 1 large tablespoon golden granulated sugar 1 large tablespoon of Maldon Salt 1 tablespoon of chopped fresh dill 1 teaspoon of ground black pepper 1. On a tray covered and overlapping with clingfilm lay out 6 of the fillets of mackerel. 2. Mix the rest of the ingredients in a bowl; it should have a sandy texture. 3. Sprinkle this mixture over each of the fillets.

Serves 4

a couple of handfuls fresh mixed baby leaves (or just baby spinach) fresh sprouts (optional)
 4 ripe avocadoes
 4 to 6 tablespoons lemon juice 1 large red onion
 4 garlic cloves
 ½ small red chili 
 salt and freshly ground pepper, to taste 8 whole wheat tortillas 16 slices of smoked salmon 1. Rinse the baby leaves and the sprouts, if using. 2. Halve and de-stone the avocados, then scrape their flesh into a bowl and mash it with lemon juice, chopped onion, chili, and crushed garlic for a lovely guacamole. 3. Season with salt and pepper.

4. Place the other 6 fillets on top. Wrap up in the overlapping clingfilm.

4. Warm up the tortillas in the oven, then divide the baby leaves, guacamole, and salmon between them.

5. Then place another tray on top and weigh down.

5. Roll them up and wrap them in wax paper.

6. Place in the refrigerator for 12 hours.

A real treat when stomachs start growling on a fall foraging expedition.

7. Remove the tray and, while still wrapped in the film, flip the fish over. 8. Place the weighted tray on top again and refrigerate again for another 12 hours. Serve with dill and mustard dressing. Dill & Mustard Dressing

2 tablespoons mayonnaise ½ tablespoon Dijon mustard ½ tablespoon honey 1 teaspoon soy sauce 1 tablespoon chopped dill

Mix together. The Day the Salmon Got ”Wrapped Up” with the Guacamole The secret behind this delicious treat is that the bread has been spread with creamy guacamole. Smoked salmon and guacamole is a completely divine combination, if you ask me. Here, the two have been “wrapped up” so they are easy to eat without the use of knife and fork, but they are also excellent in a good baguette.

TIP: If you prefer sliced chicken breast, it’s a worthy alternative to the salmon. In that case, sear the chicken breasts on a grill pan, then season them with salt, pepper, and perhaps a bit of paprika. Finely slice the cooked chicken breasts, then roll them up in the tortillas with baby leaves and guacamole. Salmon or chicken—no matter which you choose, the lucky wrap-eaters have some heavenly mouthfuls to look forward to!

Red Berry Roll Ups They look like the rolls of strawberry licorice I remember from my childhood, but these are made only from fresh berries and the seeds from a vanilla pod. They taste like candy but contain no unhealthy ingredients. You can make different versions with all kinds of fruit, but this recipe is a favorite in my family. Makes 10–12

6–8 hours. It’s done when the surface is no longer sticky and can easily be peeled off the silicone mat.

²⁄3 cup light brown sugar 1 tablespoon ground cinnamon

5. Roll the warm “fruit leather” up, and cut the roll into 1” pieces.

1 egg, lightly beaten

2 cups mixed blueberries and strawberries (frozen or fresh) seeds from 1 vanilla pod (or ½ teaspoon vanilla extract) 3 to 4 tablespoons maple syrup, if you think the berries seem a bit too sour

Swirly Spring Knots Sometimes it’s good to have something to look forward to after a day outdoors. I noticed these beautiful little swirly rolls on a number of Norwegian blogs and fell head over heels in love with them. They look so delicious, I thought, and it must require a professional baker to get that shape right. Not so. They are actually easy to make and the results are stunning. Makes about 12

1. Blitz all the ingredients until smooth in a blender or food processor. If the purée seems very thick, you can add a couple of spoonfuls of orange juice. You should just be able to pour it from the blender, but it shouldn’t spread too quickly on the silicone baking mat (the best thing to use since it prevents the purée from sticking). 2. Spread the purée across the entire mat in a ¼” layer with a spatula. 3. Make sure it’s completely even so that it doesn’t get too moist in some places and too brittle in others. 4. Slide the mat onto a baking tray and bake the purée in the oven at 175°F for

The roll-ups can be stored in an airtight plastic container in the fridge—that is if they don’t all get eaten right away. Such a great healthy treat!


1 stick butter 3 cups milk 2 packets dry yeast 2 tablespoons sugar 1 teaspoon ground cardamom ½ teaspoon salt 1 egg 7 cups whole wheat flour


1 stick butter

Wash: 1. Melt the butter in a saucepan. 2. Add the milk, and pour the warm mixture into a mixing bowl. 3. Stir in the yeast and leave the mixture to rest for 10 minutes until the surface is slightly frothy. 4. Add the rest of the ingredients and knead the dough thoroughly. 5. Cover it with a damp dishcloth and leave it to rise in a warm place for 45 minutes. 6. Meanwhile, mix together all the ingredients for the filling. 7. Roll out the dough to a 12”x16” rectangle and spread the filling evenly on it. 8. Fold over the dough lengthwise, then cut it into 1” strips and twist these into spirals. 9. Tie a knot on each strip and tuck both ends underneath. 10. Place the knots on a baking tray lined with baking paper. 11. Let them rise for 30 minutes. 12. Meanwhile, preheat the oven to 400°F. 13. Brush them with egg wash, then bake them for about 12 minutes.


View of the Gateway of India from the Tea Room at Taj Mahal Hotel


Mumbai in full color

Text+photography by Leela Cyd



is the capital of Maharashtra, of hustle and bustle, and of my ersatz Indian soul. It’s the most populous city in India (about 20 million inhabitants), it’s big, sprawling, and kinetic. The buzz of commerce, history, and life is as pungent as the rich perfume of thousands upon thousands of chrysanthamums sold daily at the Dadar flower market. Mumbai is not for the timid, but once you’re committed to its special brand of intensity, you will find yourself on a raucous, joyous, and deliciously wild ride. With its abundance of 18th and 19th century European Gothic architectural gems such as the Chhatrapati Shivaji Terminus (Unesco World Heritage protected train station) and location on the Arabian Sea, the landscape is awe-inducing. The heat settles a fraction of a degree when the sun sets and everyone it seems, steps out for an evening walk along the bay of Marine Drive, aka “The Queen’s Necklace” (it’s called this because the string of streetlights are said to resemble the pearls on a necklace). The pause is much needed, a light breeze cools a pair of sore feet after a long day of shopping, temple viewing, market-hopping, museum going, and feasting upon never ending vegetarian thails, street chais, and cashew-stuffed sweets.


Dadar Wholesale Flower Market for heady aromas and vast quantities of fresh fleurs. Take the train early in the morning to avoid the crowds (and make it to the market on time, it closes at 9) for 5 rupees, then jump into the overwhelming market—the colors, scents, action, and vendors yelling “pila” hindi for “yellow” will sweep you off your feet. Cooking course with Pushpa Bagaria—in her Colaba apartment, Pushpa the ultimate hostess, will help you prepare a 6 course traditional vegetarian Rajastani meal: lentil dumplings, cumin rice, paneer in cashew curry sauce, semolina with ghee, and a whole lot more are on the menu. The hospitality and conversation flow along into an unforgettable afternoon.  Visit to Dr. Bahu Daji Museum—all about Mumbai’s history in a stunning, recently renovated sea-foam green and gold building. The displays feature fashions throughout the past 200 years and all the various meanings of religious and secular ensembles.



Taj Mahal Hotel, the views from the Sea Lounge at sunset are positively surreal. The Gateway of India and loads of little fairies turn a faded pink then into darkness. The high tea is decadent and delightful, with the most perfectly steeped cup of English Breakfast to wash it all down.


Abode Hotel, recently opened by an antique dealer, Abode Hotel has lots of personal touches and a beautiful design. It’s convenient Colaba neighborhood locale, friendly staff, tasty breakfast of pongal (spiced cream of wheat) and papaya, comfy beds, and well-appointed rooms make this the perfect respite to the chaos of Mumbai. This page: Mahalaxmi Temple vendor sits in her flower stand. Bhau Daji Lad Museum delights in aqua and gold. Colabo Market Opposite page: Papaya vendor at Colabo Market. Dadar Flower Market



Cafe Britannia for Parsi food and chatting with a living legend—93 year old Boman Kohinoor will recant tales of his youth and tease you with secret recipes for the house-famous pulao rice with berries. Wash down the bejeweled rice with a tall bottle of "ice cream soda" or raspberry soda and top off the meal with creme caramel. Sweets from Colaba Sweet Mart—from laddos (semolina, ghee and sugar) to barfi (honey milk fudge) to everything in between, Indian sweets are jewel like in their appearance and are flavored with rosewater, pistachio, cashews and often saffron. They are not for the faint of heart, they're knock your socks off sweet. Produce from Crawford Market— fresh papayas, custard apples, watermelon, and pomegranates can all be procured and beautifully sliced by the friendly vendors.

South Indian Style Vegetable Curry This curry is easy once you have a pantry full of fresh spices. You can whip it up on the morning of a dinner party and reheat when guests arrive—it’s even better this way as the flavors meld beautifully.

Serves 6–8 1 tablespoon mustard seeds 1 tablespoon ground cumin 1 teaspoon chili powder ½ teaspoon ground turmeric ½ teaspoon coriander pinch of cardamom 1 cinnamon stick 1 medium white onion, diced 5 cloves garlic, minced 2 tablespoons finely minced ginger 1 15 oz can tomatoes 1 15 oz can coconut milk 1 tablespoon tomato paste ¼ cup crushed cashews, plus a few more for garnish 2 tablespoons coconut oil


3 carrots, roughly chopped 2 medium zucchinis, roughly chopped 3 cups medium cauliflower florets 1 cup frozen peas cilantro sprigs, for garnish 1. In a morter and pestle, lightly grind the mustard seeds, cumin, chili powder, turmeric, coriander, cardamom, and cinnamon stick together until some of the seeds pop and mixture is fragrant. 2. In a large skillet on medium heat, melt the coconut oil and add the spices and onion. Cook for about 5 minutes, until onion reduces slightly and spices are very aromatic. 3. Purée the tomatoes, coconut milk, tomato paste, and cashews until smooth, set aside. 4. Add the vegetables to the pan and cook another 5 minutes, until they’re starting to soften. 5. Pour the tomato mixture into the pan, add the garlic and ginger, cover, and cook on high heat for 7 minutes, stirring occasionally. 6. Remove lid and cook another 2 minutes, until vegetables are tender. 7. Add the frozen peas, stir to combine, another minute. 8. Garnish with cilantro sprigs and a few extra cashews and serve immediately. Mango Apricot Lassi This lassi incorporates a touch of tang with the addition of dried apricots. The rose water and cardamom balance all the flavors.

Serves 4 2 6 ¼ 1 ¼

cups roughly chopped mango dried apricots cup Greek yogurt cup mango juice teaspoon rose water pinch of cardamom

1. In a small bowl, add 1 cup boiling water to dried apricots.

2. Cover for 10 minutes and drain. 3. In a blender, puree the chopped mango, apricots, yogurt, mango juice, rose water, and pinch of cardamom until smooth. Serve immediately over ice. Cashew Candy These types of cashew candies are often decorated in elaborate patterns, served in the plentiful shops of the Colaba neighborhood in Southern Mumbai.

Makes about 18 candies 2 1½ ¼

cups raw unsalted cashews cups sugar pinch of saffron teaspoon fine sea salt ghee or coconut oil, for greasing

1. Grease 2 large sheets of parchment paper with a thin layer of ghee or coconut oil. 2. Using a food processor or spice grinder, pulse the cashews into a fine powder. 3. In a large skillet, gently toast cashews on medium heat for about 5 minutes, until aromatic. 4. Remove from heat. 5. In a small pot on high heat, bring sugar and ¾ cup water to a rapid boil. Heat until candy thermometer reads 220°F. 6. Add pinch of saffron and sea salt to reduced sugar mixture and stir. 7. Pour sugar water into toasted cashew powder and return to medium heat. 8. Cook for another 5 minutes, mixture will come away from pan. 9. Pour toasted cashews onto greased parchment paper, flatten with a greased rolling pin into a ½” tall sheet of dough. 10. Top with other piece of greased parchment and allow to cool for about 1 hour, up to 4 hours. 11. With a large knife, cut candy into bisecting diagonal strips, forming diamond shapes. Candy will keep up to 3 days in a sealed container.

This page: (from top left to right) Colaba Sweet Mart dispenses cashew candies. Taj Mahal hotel high tea serves sweet pastries & sandwiches, Boman Kohinoor, owner of Cafe Britannia rests between stories. The lobby/breakfast room at Abode Hotel. Colaba Sweet Mart goodies


Pantry confessions Where do you live? Currently, I live in Los Angeles, CA. I was born and raised in New York, which will always be my home. What inspires you?

A lot inspires me in my life—my son, my family, etc. As an artist I’m always looking for a creative outlet whether that be music, fashion, and food. My Life On A Plate is a reflection of my inspirations, throughout my life.

Favorite flower?

Pionies and freesia. Last purchase? Tender greens. Perfume/cologne? I love perfume. One of my absolute favorites is from Dubai, though. I can never remember the name. Favorite restaurant? ANIMAL in Los Angeles. Cookbook you can’t live without? Truthfully, I don’t own very many cookbooks. A lot of my favorite experiences with cooking have been in remote countries, where I’ve watched. Ultimate vacation destination?

Photography by David Loftus

She knows how to bring all the boys to the yard… and she sure knows how to cook too. We asked singer and cookbook author Kelis about her favorite things, in and out of the kitchen


Favorite color? I love jewel-tone colors, so royal blues, purples, fuschia, gold. Necessary luxury? A necessary luxury in the kitchen would have to be a good blender. Everyone needs a great blender in their life. Guilty pleasure? Wetzel Pretzel. A MUST! Favorite song?

Most recently, I was Taipei. It was amazing. Not sure it’s my ultimate destination, though it was very memorable. The street vendors have an incredible selection of foods.

I’m not sure that I have Film idol? Kate Blanchet. a favorite son g, though Perfect meal? a feel-good son g that A sandwich. Simple describes the place I’m yet delicious! at in my life is Nina Simone’s Feeling Good. It was the intro/outro of my last FOOD tour.






Grace Bonney, Founder, Design*Sponge

Find more inspiration for your passion projects and the bubbly tools to clean up after them with help from Mrs. Meyer’s. Today’s the day Home Makers get famous and get paid because they make the world a more inspiring place. SEE HOW GRACE BONNEY BECAME A PRO MAKER AT BLOG.MRSMEYERS.COM/DESIGNSPONGE 146 | SWEETPAULMAG.COM SPRING 16

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Sweet Paul Issue #24 Spring 2016  

Features include: Sweet Paul Meets Nigella Lawson!, Paper Clay Crafts, RAMPS!, Spring Cooking, Pretty In Pink Recipes, A Visit to Brunette W...

Sweet Paul Issue #24 Spring 2016  

Features include: Sweet Paul Meets Nigella Lawson!, Paper Clay Crafts, RAMPS!, Spring Cooking, Pretty In Pink Recipes, A Visit to Brunette W...