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VOL.3 2012


ED ITO R Ha l l a Bá ra G es t s d ót t i r hallab ara @h o m ea nd d el i c i o u s .co m CO N T R IBU TO RS Elí n H ru nd Þo rgei rs d ót t i r E l s a Æva rs d ót t i r G erðu r H a rða rd ót t i r Ha l l a Bá ra G es t s d ót t i r He lga G u ðný Th eo d o rs I n ga B rynd í s J ó ns d ót t i r E NG L ISH T RA N SL AT IO N S L í s a K j a rt a ns d ót t i r P H OTOS G u nna r Sverri s so n I n gó lfur G u ðm u nd s so n • S o u p D es ig n D ESIG N He lga Gu ðný Th eo d o rs • S o u p D es ig n helga @so u p d es ig n.net A DVERT ISIN G i n fo @h o m ea nd d el i c i o u s .co m E D ITO R IA L IN Q U IRY i n fo @h o m ea nd d el i c i o u s .co m PU B L ISH ER G Sverri s eh f G u nna r Sverri s so n Ha l l a Bá ra G es t s d ót t i r w w w. ho m ea n d d e li c i o u s.co m


CONT ENTS

DO IT LIV E IT

I D E A S F O R T H E HO ME HO ME S AN D VI S I TS S m a l l t h i ng s Pr o d ucts we lo v e – c o nes N a t u ra l l y Lauf ab r auð – un i q ue ly i c el a nd i c S he e ps k i n i s i n T i e b o ws o f t h e fu t u re Em bro i d ery Le t ’ s t i d y up the p i n bo a rd T wi n kle t w i nk l e Cre ate a spac e – Chr i st m as d ec o ra t i o n

SEE IT

F O R Y O U A N D Y O U R HO ME I n t e r v i e w – A no u k B B lac k an d W hi t e – s no w

S t ro ng s h a p es , u nc o nvent i o na l fra m ew o rk – R ey kjav ík M u l t i p l e o bj ec t s i n few l o c a t i o ns – G a rða bæ r

C OOK IT

ALL AB O UT FO O D B o l o g nes e, l a s a g ne, c a nnel l o ni – fo o d fo r C h ri s tmas L i t t l e bi t es C h ri s t m a s c h ees es S w eet c o nfec t i o na ry d el i g h t s C u p c a k es w i t h a ð t a s t e o f C h ri s t m a s D i fferent s i d es t o c h ees e U p s i d e d o w n c a k es C h o c o l a t e m o u s s e fo r t h e h o l i d a ys B l o g – V i c t o ri a S m i t h


do it

ID E AS FOR TH E H OM E


small things

CH RI STMAS WITH POST U L Í NA / Postul ín a is the co l l ab o rati ve pro ject between d e sign e r Ólöf Ja kobína Ernu d óttir an d potter Gu ðbjörg Ká ra d óttir. T h eir p roducts a re all m ad e from p orcel a in , eac h pi ece more beautiful tha n t he last . T he col l ection co n si sts o f cups, ca n dl e ho l ders an d vase s as wel l a s a Christmas se r i e s all curren tl y sto cked an d so ld at ATMO o n Laugar vegur, dow n tow n Rey kj av í k.

F LO RAL BE NCH FROM GAGA & D ES I GN / At f i rst t h e new d ecorative ben ch f ro m Gaga & D es ig n lo o ks like an as sembl y of beauti fully cro che te d d o i li e s, however th e i nsp iration co mes f ro m a b un ch o f d i f fe re n t f lowers u ni ti ng to fo rm o n e bo uq ue t . T he b e n ch, whi c h b ea rs the comp a n ies’ sign at ure stee l f ram e an d wove n seat , f i ts “th ree p eople and a ca t” acco rd i n g to t he i r we bs i te. w w w.gaga a nd d esign.co m

C H R IST M AS RO BOT / At H a b i t at h ey h ave a g reat sel ec t i o n o f C h ri s t m a s d eco rat i o ns , i nc l u d i ng t h is fu n, old fa s h i o ned , h a nd - p a i nted C h ri s t m a s ro bot w h i c h wou ld no d o u bt l o o k beau t i fu l o n a ny C h ri s t m a s t ree. www. ha b i t at .co. u k

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small things

A GO O D CU P O F T EA / Fi nni s h D es ig n Ho use Mag isso i s renow ned fo r q u a l i t y d e sign an d n ew invent i o ns . Th ey recent l y i n t ro d uce d a tea cu p w h i c h a l l ows tea e n thusi ast s to ex p eri ence t h ei r cu p o f tea i n a n ew an d d i f ferent way. Th e cu p w h i c h allows yo u to sm el l t h e l eaves a s yo u d ri nk i s d e sign e d by Lau ra B o ug d a n o s a nd Ve sa Jä ä s kö an d i s suit a bl e fo r tea l eaves o r tea b ags. T he co n ce p t i s ba sed o n t h e i d ea to allow co n sume rs to co nt ro l i n a s i m p l e way how st ro n g o r wea k t h ey wa nt t h ei r brew. T he cup i s a great su cces s a nd recei ved t he re d d ot award fo r d es ig n i n 2 011 . w w w. m ag isso.co m MU LTI -COLOURE D PA P E R L A MPS / T he se we i rd yet wo n derful lamps calle d " Va peu r " a re th e brain chil d of Inga S em pé fo r Mo us t ac h e Par i s. The l a mp s, whic h are mad e f ro m pape r, we re f irst design ed in 2 0 0 9 b ut are cur re n tly avai labl e in n ew a n d im prove d e d i t i o n s i nclu d i n g a mul titude o f d i f fe re n t co lo urs an d patte r n s. These sp ecial e d i ti o n lamps we re prod u ced in a l imited q uan t i t y an d are cur re n t ly on s ale at Bon Ma rché i n Pa r is. w w w.m ou st ache.fr

T U L IPO P – N EW P RO D UCT A N D BOOK! / Sig ný Ko lb e i n sd ót t i r i s beh i nd t h e br illiantly c reated cu te c h a rac ters fro m Tu l i p op w h ich a re beco m i ng wel l k now n to m o s t homes h ere i n Icel a nd . Th e l ates t ed i t i o ns a re t h e lamp M r. Ba r r i a nd t h e f i rs t Tu li p o p bo o k " t h e m o o n s i n g er ". In t h e bo o k w ri ter M argré t Ö r n ó lfsd ót t i r breat h es l i fe i nto t h e res idents o f Tu li p o p Is l a nd w h o em brace a n exciting a d vent u re. www.t u li p o p.i s 8 HOME & DELICIOUS


products we love

CHRISTMAS CONES by Elsa Ævarsdóttir

Few C hr i st m as o r n ame n ts are as t ra d i t i o na l a nd nat u ra l a s the p in e co n e . Li ke t he eve rgree n tree, p i ne co nes h ave d eep sy mbol i c ro ot s i n t he t rad i t i o n s o f C h ri s t m a s a s a s ym bo l o f etern al li fe an d fe r ti li ty. W he t he r d eco rated w i t h go l d o r s i l ver co l or, o r use d i n the i r n atural fo r m, p i ne co nes p rovi d e a fes t i ve l ook to wreat hs, d eco rati o n s an d Ch ri s t m a s t rees . Even a s i ng l e p in e con e wi ll b r i n g a ho li d ay spi r i t to t h e d i ni ng t a bl e. Th e p in e con e 's n atural fo r m i s n ot o n ly d eco rat i ve at C h ri s t m a s time. As t he example s o n thi s page s h ow, p i ne co nes a l so c a n in sp ire b eaut i ful d e sign s. S o m e o f t h e p ro d u c t s a re l i nked w i t h the hol i d ay seaso n whi le othe rs can be u sed a l l yea r ro u nd

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1. PINE CONE OR NA MENT mad e o f s i l ver met a l by Dan i sh d e sign co m pany by no rd . www. byn ord .co m 2. CERA MI C PI NE CO NES f ro m Can ad a by Co e &Wai to. www.coea n d wa ito.com 3 . CR I MEA N PINECONE LA MP by Russi an De signer Pavel Ee kra. w w w.eek ra .co m

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3.


IT’S SO AMAZINGLY WARM AND COZY TO BE SURROUNDED BY WOODEN FURNITURE. THE POPULARITY OF LIGHT WOOD HAS BEEN INCREASING AGAIN SINCE IT’S SIMPLE YET BEAUTIFUL.

4.

by Elín Hrund Þorgeirsdóttir

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3.

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naturally 8.

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1 . CAN DLE HO LD ER, Fe r m li v i n g. w w w.fer m l iv in g.co m 2. S P L IT-TA B L E, St affa n H o l m , M u u to. www. m u u to.com 3. RUG, Ste llar Works. www. s tel l a r wo r k s .co m 4. WA LL CLO C K, H a bi t at . www. ha b i t at .co. u k 5. C H R ISTM AS D ECO RAT I O N, wood e n st a r, Ferm l iv i n g. w w w.fer m l iv in g.co m 6. C LOTH E STA N D, S h i n A z u m m i . 7. K ITC H E N TA B L E, Ka ri m oku , N ew st andard. www. ka rim ok u-n ews t a n d a 8. CA RT e f ti r Bao - ng h i D ro s te. www. bao - n g hi .co m 9 . SA RJATO N B OWL & CU P, I tt ala. www. itt a l a .com 10. WOOD LA MP, Muuto. w ww. m u u to.co m 11. C H R ISTM AS D ECO RATIO N, H a bi t at . www.habit at. co.uk HOME & DELICIOUS

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uniquely icelandic

LAUFABRAUÐ

There a ren’t m any o ppo r tun i ti e s to co n te m p l ate p attern s in food , as pro d ucts usually can n ot be p hysica l l y deco rate d i n such a way. Leaf b rea d i s a p attern ed del ight , clo se ly li n ke d to po pular a rt a nd the tra dition a l fo o d cult ure o f the I ce lan d i c p eo p l e. Hugrún Íva rsdót t i r i s a se lf-e mploye d d e sig ner, w ith a n educat i o n i n ex hi b i t i o n d e sign f ro m Cop en hagen . S he i s f ro m A kurey r i an d cur rent l y l ives there runn i n g t he " Lea f brea d center ". "Mynst rað mun ngæt i " ( De li c i o usly pat te r n ed bi tes ) is her curren t pro j ect whe re she ex plo re s p at tern ma kin g in Icel a n d i c fo o d culture an d trad i tio n. Th e idea ca me a bout whi le she was li v i n g i n No rway a n d wa n ted to uti li ze I ce lan d i c cult ural he r i t age in a n in teresti n g way. S he wan te d to b ui ld u p o n her ex p erien ce , e d ucati o n an d appreci ati o n o f Icel a n dic cul tural he r i t age wi th a pro j ec t b r i ng i ng these tra ditions to light i n a n ew way, fo r t h e next gen eration . It was n ot un ti l she had m ove d bac k to Icel a n d a n d was v i si t i n g an ot he r ho m e th at she n oticed so me b eauti fully c ar ve d leaf b rea d – she then decide d t hat thi s was t he r ight su bj ec t . Subsequen tl y she b egan d eve lo pi n g i d eas a nd p roducts in sp ire d by leaf b read . I n ad d i ti o n s h e ha s n ow a dded the “ kr um c ake”, whi c h i s d eco rated sp ecia l occa si o n b read f ro m S can d i n av i a n ot u nl i ke l eaf brea d in i ts e sse n ce . D esign s by Hugr ún are avai lab le at Ram m agerði n.

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patterns

L E A F B R E A D D EV ELO PED I N IC E L A N D IC H O M ES W HEN T H ERE WAS A V E RY L IM ITE D A M O U N T O F FLO U R . TH E N ATIO N U T I LI ZED C RA F T A N D C R E AT I V I TY TO TRA N S FO R M TH IS M O D EST FO O D IN TO A RT. T H I S WAY TH E PA P E R TH IN L E A F BREA D B ECA M E A C H R ISTMAS T REAT A N D TH E B E AU TIFUL CA RV ED PATTE R N S M A D E U P FO R H OW L ITTL E S USTE N A N C E T H E CA KE ACTUA L LY O FF E R E D. L E A F BREA D DAY IS C E L E B RATE D BY M A N Y IC E L A N D E RS AS A TIM E TO CO M E TO G E TH E R D U R IN G A DV EN T A N D P RACTIC E TH IS U N IQ U E FO RM O F TRA D ITIO N IN R E M E M BRA N C E O F O U R CU LTU RA L H ERI TAGE.

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by Halla Bára Gestdóttir

S HEEPSKIN used to be a regular f i x t ure wi th i n Icel a n dic homes i n so me ki n d o f fo r m . T h e re then ca me a tim e whe re i t prac t i c ally d i s appea red a n d wa s n ot t ho ught to b e an exci ti ng ho me feature . Howeve r i n the past cou ple of yea rs there has b ee n a ve r y po si t i ve d eve lopmen t with regard s to t hi s m e n t ali t y, I ce landic design a n d l o c al pro d uce e n chan t s th e nation o n ce more . I ce landic sheep skin is n ow agai n b e i n g use d for h ome wa re. Pro duct d e sign e r S ig r íður He i mi sd óttir wa s a ske d to d e sign a n ew collection usin g this exce lle n t m ate r i al for I ce la n dic comp a ny Va r m a. S ig r íður, Varma rep resen t ative s an d Loðs k in n i n Sauðárkróku r, where t he ski n i s t reate d , cam e toge th er to devel o p t hi s pro d uc t li n e whi ch also co n t a in s a few p i ece s d eve lo pe d f ro m wool. Sigríðu r ha s years o f ex pe r i e n ce wi t hi n h ome wa re design , a s she has wo r ke d fo r I KEA and a s l ea d design e r fo r Dan i sh fur n i ture prod u cer Fritz Ha nsen. T he re fo re par t o f t he new sheep skin p roduc t li n e i n clud e s ho me ware goods. Kitchen s to o ls upho lste re d wi t h sh ee pskin , sheep skin pi llows an d gue st b o o ks b ri ng back wa rm mem o r i e s that re mi n d us of th e imp ort a n ce a n d po si t i ve at t r i b ute s as soci ated w ith the u se o f lo c al, high q uali ty prod u ce in mo dern craf t an d d e sign .

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design

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tie bows of the future A beaut i ful an d c are fully ti e d r i b b o n o n a gift ca n have m any mo re d ays ahea d o f it. It sho uld d e f i n i te ly n ot go straigh t i n the bin wi th use d pape r i n stead b e kep t in a good spot an d re -use d o n an other beautiful package . T hi s way t he r i b b on c a n p a ss bet wee n peo ple an d li ve o n i n to t h e un fo reseeab le fut ure . These r i b b o n s are f ro m Ho use Do cto r.

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ideas

by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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ideas

How ab o ut t aki n g a seat a nd d o i ng so m e sew i ng? A l l yo u need i s so me c ard , a li ttle pi ece o f m ateri a l a nd cot to n t h rea d o r s t ri ng . Yo u can cut o ut si mple s h a p es , o r c l everl y t race s h a p es fro m co o k i e cut te rs o n to t he m ate ri a l , t h en sew t h ese o nto t h e c a rd w i t h l a rge st i tche s. I t n ot o n ly b eco m es a beau t i fu l C h ri s t m a s c a rd bu t a l so a d eco rat i o n whi c h c a n p ro u d l y be exh i bi ted a nd kep t .

by Halla Bรกra Gestsdรณttir โ€ข photo Gunnar Sverrisson

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LET'S DO SOMETHING TOGETHER.

w w w.soupde s i g n .net


ideas

LET´S TIDY UP THE P I N BOA R D / T h ose who have a pi n b oard o n the wall f il l ed with p ic t ure s an d cut-o ut s from here, there a n d eve r y whe re know that these wi ll f i ll up co n st an t ly b ecomin g more a n d mo re c lutte re d . I t’s a go o d rul e to f i n d t i m e to c lear th e boa rd a n d re-ar ran ge – n ow i s that time! We ca n fo r exam ple arran ge thin gs to fo r m the shape o f a Christma s tree, s t ar o r hear t ! Fro m th at p o in t we ca n t he n co n t i n ue to collect images on ce agai n , pi n n i n g th i ngs a roun d the s hape s slowly f i lli ng the boa rd back up agai n .

by Halla Bára Gestsdóttir • photo Gunnar Sverrisson

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1.

3.

TWINKLE TWINKLE by Helga Guðný Theodors

St a rs a re a l ways a re mi n d e r o f Chr i stmas , big o r s m a l l , few o r m a ny. As an orn a men t fo r yo ur Chr i stmas wrappi n g, a p at tern o n yo u r c l ot h i ng , o r ga rni s h to ma ke yo ur baki n g a b i t m o re fe sti ve . T hey a re beau t i fu l a l l yea r ro u nd , but so me how shi n e a li t t le b r ighter t h i s t i m e o f yea r.

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stars

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1 . H AN GI NG PAPERSTAR by Fer m L iv in g 2. STA R PA NTS by N U N U N U 3 . PA P E RSTA RS by H o m e by L i n n 4 . STA R MU F F I N S f rom i mg fave.com 5. JU MPI NG STA R by Styl e Me Pre t t y 6. P R IN T STA RS by K i t t y Roge rs รก f li c k r 7. STA R E L B OWS f rom Pi nte re s t 8. PAPER TREE TOPPER f ro m D es ig n & Form 9 . STA R WA N DS fro m Fa shi o n Love s Peo p le 10. C H R ISTM AS DECORAT IO N from P interes t 11. CHR I ST MAS STYLI NG fro m M y Sc a n d i n avi a n H o m e .

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SIMPLE ELEGANCE by Halla Bára Gestsdóttir

Black, w hite a n d n eut ral co lo r pale tte can’ t fai l and i s never b or i ng . It’s ea sy to a d j ust to ad d i t i o n al co lo rs an d l et t h em p l ay along witho ut n eeded tho ugh. I t ’s ki n d o f si mple e l ega nce a nd wi d e ly seen in Sca n din av i a an d T he Ne t he r lan d s – co ntem p o ra ry si mpli city w ith sop histi cate d twi st . I n Home a n d D el icio us t he Dutch sty li st A n o uk B i s i ntervi ewed b ut s h e’s wel l kn ow n fo r he r wo r k. S he st an d s fo r t h e raw a nd si mple , imp erfection wi th pure an d e legan t fee li n g . B l ac k , w h i te and ne utra l s a re col o rs feat ure d pro mi n e n t ly i n A no u k ’s wo rk and h e r op in io n is that the peo ple li v i n g sur ro un d e d by t h ese colors a dd the n ecessar y co lo rs to t he e q uat i o n . On the pages b lac k, wh i te a nd neu t ra l s a re t he co lo r s to tr y fo r thi s year ’s Christ m a s deco ra t i o n a nd coz y mo od an d al l th e co l o rful peop le will cont r i bu te.

Decorate the table

BAS N ÄS RUG, IKEA, ikea. i s // A LLAS CA NDLEHOLD E R , IITTA L A , i i t t a l a.co m // L A M P, TA B L E , G RA P H IC , PA P E R LI GH T, BOT T LES, HO USE D O CTOR , ho use d o cto r.d k // STA R , R IB B O N , L A N TE R N , CA N D L ES, TRAYS, TIN E K H O M E , t inekh ome. co m 26 HOME & DELICIOUS


create a space

Decorate the tree

BL ACK STAR, DAY HO ME, d ay ho m e .d k // RUG S, WH ITE CO N E , TIN E K H O M E , t i nek h o m e.d k // TR E & O R N A M EN TS, HOUS E D O CTO R, ho use d o c to r.d k

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Decorate the tree

RUG T INEK HO ME, tine kho me .co m // STA R W I T H A H O O K , DAY H O M E , d ayh o m e.d k // TR E E , H O R N , L E ATH E RSTA R, BLOOMINGVILLE, bl oo m i n gv i lle.d k // OR NA MENTS, H O US E D O CTO R , h o u sed o c to r.d k

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create a space

Decorate the table

N OR DEN TABLE, IKEA , i kea. i s // RUG, DAY HOME, d ayh o m e.d k // R E IN D E E R , CA N D L E H O L D E R , TR E E , BA L LCOT, R E LAX LO GO, HO USE DOCTOR , ho use d o c to r.d k // CA N D L ES, L A N TE R N S, VAS ES, TRAY, L A M P, TIN E K H O M E, ti ne k h ome.com HOME & DELICIOUS

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see it

FOR YOU AND YOUR H OM E


by Gerรฐur Harรฐardรณttir โ€ข photos Marjon Hoogervorst

DUTC H STY L I ST A no u k B rand s , b e t te r know n a s Anou k B, ha s a d is tinctive p e rso na l s tyle, c h a racte r i ze d by m o no c hro m e co lo r p al e tte w he re rus tic a nd natura l e l e me nts mix beautifully w i th th e l ate s t d e s ig n o b j ec t s i n a f re s h a nd mo d e rn way. Wo rking a s a s tyl is t a nd tre nd spotte r fo r nu m e ro u s i nte r i o r and li fe styl e maga zine s a nd a s a n inte rio r d eco rato r fo r p rivate cl i e n ts, A n o u k B regu lar ly team s u p w ith we l l -know n p hotogra p he rs , mo s t o fte n w ith M arjo n H o oge r vo rst, w ho s hot t he se i mage s , to create ins p iratio na l image s ma ny o f yo u have see n a rou n d i n m agaz i ne s and o n p o pul a r bl ogs l ate l y. Anou k B 's fo rte is f ind ing the ex tra i n th e o rd i nar y, t he b eau t y i n t he raw a nd a rra nging o bj ects in s tunning vigne tte s whi c h we have co me to l ove .

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Q&A How a nd wh en d id you st ar t out as a sty l ist? In 1999, after workin g i n th e fa s h io n ind us t r y for several years, I qu it my job an d st arted to wor k a s a t ra inee fo r a t a l en ted Du tch in terior stylist. S he was the on e who t aug h t m e a b o ut t h e import an ce of tru stin g my own in stin ct an d as her t ra i n ee I l ea r ned a l ot , not on ly abou t the world of style bu t also abou t myse l f a s a perso n. Af ter on e year I felt I n eeded to st art my own company. My goa l wa s to c reate my own sig n atu re style so I st arted to work as a free l a n ce s t y l is t fo r va r io us in terior an d lifestyle magazin es. How woul d you d escrib e your s ig nature sty l e? Raw an d simple; imperfection with a pu re a nd el ega nt t wis t. What do you conside r the most inte re sting pro jec t yo u h ave worked on, so far? I'm su re that project is still ahead of me a n d w i l l co me to me, o ne day in the n ear fu tu re, ju st wait an d see! Bl ack, white a nd neutra l color pal e tte feature s promine ntl y in your work, what is it a b out neutra l col ors that you f ind most fascinating? Neu tral colo rs a re never b o r ing. It 's the people livin g su rrou n ded by these n eu tral co l ors t h at a d d t h e necessary colors to the equ ation . How has the he rit age o f Dutch d es ign inf l ue nce d your ae sthe tics? I thin k the pu re aesthe ti cs a n d s im pl ic it y o f Dutch desig n is part of my sou l. Why so many great Dutc h d esigners? M ay b e becau se we are a small cou n try that n ever slee ps. I f not s tylis t, wh at woul d you be? Fashion desig n er. Who are the st y lis t s/ p h otogra p h ers/ar tists who inspire you the most? I love the Ams te rda mb a sed U l r ika Lundg ren , the stylist-tu rn ed-desig n er behin d the cu lt l a be l R ika . Al so t h e Swedish stylist Lott a Agaton . I admire them for the i r ow n perso na l s t y l e pl u s their commercial stren g th. What is a ty pical wo rkday like in your life? Always ru n n in g becau se I n eed more hou rs in the day! I a m t h e mo s t c reative when I am by myself, in tot al silen ce. What do e s your own h om e l ook l ike? Imperfect, bu t in a sophisticated way. W he re d o you f ind a ll the mate rial s and things you use in your projects? I kee p my eyes o pen fo r the ex tra in the ordin ary everywhere I go, always. I tr u st my gut feel ing completely. It's my “best fri en d� when I am ou t an d a bou t, s h o pping o r o n t he lookou t for n ew an d tren dy thin gs.

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Q&A Wh at t yp e o f p eo ple insp ire you? Peo pl e w ho are u n iqu e, pu re an d h o n es t . It d oe s n’ t mat ter wh at kind o f jo b they have, you ju st have to be w ho you a re a nd a b l e to co nnec t wit h ot h er people. Bein g able an d willin g to co nnec t wi t h eac h ot h er is t h e m o s t import an t thin g , it's an en erg y I c a n’ t rea l l y d e sc r ib e. W h at d o you love most about your job? To have the o p p or t u ni t y to c reate new t h ings . W h at is the bigge st chal l e nge you h ave h ad to face in your work ? T h e co mb in ation of bein g a mother, my daugh te r i s 4 , a nd at t h e s a m e t ime pursuin g a career; it's n ot always easy. Yo u r p ro u de s t m om ent ca reer-wise? Discoverin g n ew t alen ts; meetin g tra i n ee s wh o wa nt to wo r k wit h me. I feel so prou d when I see them grow. W h i c h are th e m os t unusua l ob jects you have eve r use d in your wo r k? N ot h i ng i s u nusua l to m e, it d epends on how you look at objects an d I a l ways kee p a n o pen m ind . Favorite de signe r/de sign inf l ue nce? Ri ka aga i n. Sh e i s a s t y l is t wh o c reated h er own label an d I thin k she is ado ra bl e h e rse l f, as a perso n. To m Fo rd is a t alen ted desig n er/creator. I adm i re h i m , not l ea s t b ec ause o f h is b r il l ian t marketin g skills. What are yo u cu r re n t l y wo rk ing on? M y web s h o p, a n oukbboutique .com, which wa s lau nc h e d on th e 10t h o f Decem b er. I'm also workin g on several home p ro jec t s . W h at i s t h e b es t ca reer a d v ice you we re eve r give n? Be you rself an d tr u s t you r i nn er vo ice. Do you v isit d esign eve nts and if so, which is yo u r favo r i te o n e? Yes I d o b ut to b e h o nest my favorite in spiration are tri p s to t h e c i t i e s t h at never s l eep, N ew York an d Paris. No. 1 sty l ing/ d es ig n t i p? N eve r, ever fo l l ow t rend s jus t becau se you wan t to be tren dy. B E YO U RS E L F ! D rea m p roject? I wo ul d l ove to have the opportu n ity to design a h ote l . Is th ere a nyth ing we will neve r, eve r see in your work? To o m u c h g l a m . A ny new a nd exciting tren ds on the horizon? Gypset is a co m bi nat i on of j et set a nd gy ps y l ifes t y l e , a sort of bohemian style for the r i c h a nd fa m ou s wh o l ive l ife fro m t h eir heart. I LOV E IT! You will see that t re nd re f l ec t ing in my wo r k ver y so o n . I will be desig n in g homes in thi s st y l e i n t h e nea r fut ure. W h at m a kes you happy? W hen love is in the ai r a n d I' m wi t h t he peo pl e I l ove t h e mo s t. What do you l ove most about C h r i s t mas? To be a b l e to give my d augh te r a warm home an d creatin g p eace fu l m e m or i e s ; t h e t ra d it io n o f b eing together. For me that's a p ri v i l ege I c h e r i s h .

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An ouk's we b si te : a n ouk b.co m / M a rj o n's webs i te: vo rst i n . n l

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black & white

FILM ILFORD FP4 125 ISO

SNOW photos Gunnar Sverrisson

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HVALFJÖRÐUR FILM ILFORD FP4 125 ISO

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black & white

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black & white

VATNSNES FILM ILFORD PAN F ISO 50

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live it

H OM ES & V IS ITS


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– unconventional framework – ST RO NG SHAP ES by Halla Bára Gestsdóttir • photos Gunnar Sverrisson

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INGA BRYNDÍS JÓNSDÓTTIR prides herself on creating her own Christmas ornaments. Each year she makes something new transforming her home each December, not to repeat the same theme twice. Many would assume that her decorating is done very unconventionally but those who know Inga feel that her work accurately reflects her personality. It is as if Inga Bryndís consciously begins each Christmas season by conceptually mapping out a theme and style for this year’s decorations. Whether this is a conscious decision or not, one thing seems to remain the same throughout her work, she uses strong shapes and unconventional framework. Stars are a favourite and have been prominent in Inga’s designs although in different ways throughout the years. This year they are custom made and large popping up here and there within the interior. Lying on tables, resting against walls or sitting on the floor. Candles and lanterns are distributed throughout the space with Christmas baubles filling empty spots in between. Inga uses a lot of glassware and arranges objects together forming installations in unusual locations. She has been playing around with the idea of using coat of arms in installations, in this case they lie in a tray on a table portraying a strong motif. Inga allows the structure of the interior to define the decoration. They adapt to the style of the interior furnishings which is quite mixed, old meets new with a simple colour palette allowing considerate circulation. Everything reflects and abides to the creativity Inga cascades into her home. YOU CAN RENT INGA'S APARTMENT: www.airbnb.com Laufásvegur 65 101 Reykjavík Iceland

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EACH YEAR SHE MAKES SOMETHING NEW TRANSFORMING HER HOME EACH DECEMBER, NOT TO REPEAT THE SAME THEME TWICE.

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STARS ARE A FAVOURITE AND HAVE BEEN PROMINENT IN INGA’S DESIGNS ALTHOUGH IN DIFFERENT WAYS THROUGHOUT THE YEARS.

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multiple objects in few locations by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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WHAT DEFINES interior architect Thelma Friðriksdóttir’s living room when it comes to Christmas ornaments is the way that she arranges multiple objects together in few locations, instead of dispersing them all over. These are Christmas ornaments and beautiful gifts that her three children Bríet, Búi and Steinar have made at school or preschool as many of us can relate to in December. Each year the collection grows with more homemade treasures. Thelma loves using these decorations which enable each family member to have their say in the decorative department although “Each to their own when it comes to taste” says Thelma smiling…”Which is great. I would probably never choose all of these things myself.” Thelma’s style includes subtle decorations such as advent wreaths which only use shades of green. She finds it overbearing when decorations are made from lots of different materials and colours, definitely not her cup of tea. She usually decorates the home each year in a similar fashion, especially when it comes to wreaths and table ornaments. It’s safe to say that her ornaments are defined and generated from the style and feeling of the home in general. HOME & DELICIOUS

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Thelma arranges multiple objects together in few locations, instead of dispersing them all over.

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Thelma loves using these decorations which enable each family member to have their say in the decorative department.

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cook it

ALL ABOUT FOOD


bolognese • lasagne • ca

styling & recipes Halla Bára Gestsdóttir • photos Gunnar Sverrisson


annelloni Here are some delicious Italian Christmas dishes which conveniently all use the same meat sauce as their base. Can‘t get much easier than that! It might come as a surprise to many that these meals be mentioned with reference to Christmas – but as a matter of fact, lasagne is a Christmas dish in Italy. A meal cooked for special occasions. The roots to this tradition lie in the ingredients, seasonal vegetables such as onions, carrots, celery and then the meat which is simmered in a fresh tomato sauce made it a recipe perfect for December. A rich and hearty meat sauce such as bolognese is perfect for lasagne and cannelloni. As with many methods, the cooking time is very important and the longer it is allowed to simmer the better. When we cook bolognese at home we let it simmer on the cooker for 3-5 hours at a low heat – and we always make a large portion at a time to have leftovers in the freezer, as a frozen lasagne is the perfect meal to heat up with short notice. These are brilliant to have over the Christmas period as well as being perfect for large dinner parties. The white béchamel sauce makes the difference and brings the meat sauce to life infusing with the pasta and parmesan cheese. cannelloni is a wonderful version made up of the same components as lasagne.


recipes

BOLOGNESE 5 tbsp. olive oil 2 onions, finely chopped 2 stalks of celery, finely chopped 4 carrots, finely chopped 10 strips of bacon, finely chopped 600 g minced beef 400 g minced pork 2 tbsp. tomato paste 3 cans of tomatoes Salt and chilli powder A handful of basil, chopped

Soften the onion, celery and carrots in a large pot with oil at a medium temperature until very soft. Add mince and bacon and stir well. Add the tomato paste and canned tomatoes. Salt and pepper with chilli powder and then let simmer for as long as possible. The basil goes in after a good amount of cooking time. Best to let this simmer for 3-5 hours at a low heat and let it stand for a while before served. Many find it even better the next day. Taste the sauce and add salt and a little chilli powder if needed. Serve with spaghetti and parmesan.

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Grillaður ananas með Nutella-súkkulaðisósu

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recipes

LASAGNE bolognese meat sauce lasagne-pasta sheets of your own choice BÉCHAMEL-SAUCE large recipe, 1 litre 1 l milk 100 g butter 80 g flour Salt and black pepper Nutmeg 5 tbsp. grated parmesan cheese, can be left out

Melt the butter in a pot, stir in the flour so that it forms a thick ball. Add milk in small doses while stirring well dissolving the ball. This takes time, be patient and you will create a soft and lump free sauce which has become quite thick. Taste and add salt, pepper and nutmeg as well as the grated parmesan if included. Cover the base of a large, oven safe dish with béchamel sauce. Cover with lasagne sheets. Put meat sauce over top, then béchamel sauce, then lasagne sheets. Repeat as space allows ending with sheets of lasagne, béchamel sauce then grated parmesan cheese. If you like, a good cheaters tip is to grate a ball of mozzarella and sprinkle over as well. Bake in a pre-heated oven at 180° Celsius for 30 minutes or until the lasagne sheets are al dente or soft to bite into. Let it stand for a while before serving.

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recipes

CANNELLONI bolognese meat sauce béchamel sauce fresh lasagne sheets or cannelloni cylinders

Cannelloni pasta has become available in many grocery stores but if not, you can easily use fresh lasagne sheets instead. If the cylinders are used the sauce is poured into them but otherwise the sheets are rolled up into cylinders around the meat sauce. We recommend dividing the sheets in two before you start. Cover the base of a large oven safe dish with a little béchamel sauce. Place the meat sauce filled cannelloni into the dish, pour béchamel sauce over top (amount of sauce to taste) and then sprinkle with parmesan cheese. Bake in a pre-heated oven at 180° Celsius for 30 minutes or until the pasta/ cylinders are cooked al dente, or soft to bite. Let stand before serving. *Remember that the quantity for these recipes is large. You can easily half the ingredients to make one lasagne or cannelloni.

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little bites

It ‘s t h at t im e o f yea r for frien ds an d family to come together, ce l e brate a nd m o s t l ikel y h o s t parties. S mall bites, h’ordeu vres an d sweet treats a re p op u l a r pa r t y fo o d s , eit h er to enjoy as a bite alon gside a cockt ail or as a small mea l d u r i ng a s t a nd ing pa r t y. At t h is party there are three little bites with season in spire d i ng re dient s to pped o ff wit h c l assic Christmassy can dy. Peppermin t hard can dy, Tob l e rone a nd c h o co l ate b ut to ns are the main attraction s in mu ff in s, cookies an d c h o co l ates . Ch r is t m a s memories that don‘t t ake lon g to prepare.

recipes & styling Halla Bára Gestsdóttir • photos Gunnar Sverrisson

Mini scones with cheese salad and pears


MI N I SCON ES W IT H C H EESE SA LA D & PEA RS SCONES 125 g flour 2 eggs 1 1/3 dl milk 2 tbsp. fresh parsley, chopped 2 tsp. fresh sage, thyme or basil, chopped SALAD 75 g cream cheese 1 tsp. Maple or Agave syrup or honey 50 g Kastali cheese, diced into small squares 50 g BĂşri, Havarti, Pepper cheese, Blue cheese or another favourite, diced into small squares* 30 g walnuts or pecan nuts, roasted and chopped 1 pear, half diced into small squares, the other half cut in thick, long slices** Parma ham or bacon cut into 4 cm long pieces

Mix together milk and eggs, then add flour and herbs. Knead until soft but not too much as this could result in the dough being too stiff. Heat oil on a pan or spray with non-stick oil. Take a bit of dough and make into a small, flat ball. Put onto a medium heated pan and flatten the ball until about 5 mm thick. Fry on both sides until golden and baked through. Fry the Parma ham on a dry pan until crisp. Carefully mix together cream cheese and syrup. Add diced cheese, nuts and diced pear. Place a scone on to a plate, then a piece of Parma ham and cheese salad over top. Decorate with pieces of pear and something green, like parsley. Serve. *You can use any kind of cheese, one kind or many, ideally leftovers from the fridge. **This recipe uses a pear but it can also be great to use small, seedless grapes instead.

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Beetroot salad with thyme and goats cheese

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Potato fritters with smoked salmon and horseradish sauce

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recipes

B E E T RO OT SA L AD W ITH T H Y M E & G OATS CHEESE Beetroot, diced

POTATO FR ITTERS WITH SMO KED SA LMON & H ORSERA DISH SAUC E

A slice of butter

POTATO FRITTERS

Salt and pepper

2 large potatoes, grated

Honey, Agave syrup or Maple syrup

2 tbsp. melted butter

Balsamic vinegar

2 tbsp. flour

Fresh thyme, about 4 branches Goat‘s cheese

SAUCE

Whole rye bread

Smoked salmon, thinly sliced

Melt butter on a pan and sauté beetroot at a medium heat until soft through. Pour a little syrup or honey over the beetroot. Salt and pepper to taste. Pour the balsamic vinegar over and let it caramelize. Pull the leaves off of the thyme stalks and mix with the beetroot. Spread goat’s cheese on to bread. Add the beetroot salad over top along with a few drops of balsamic vinegar and thyme to decorate. Serve. *You can use all kinds of bread. Multigrain bread, rye bread or grilled baguette slices with oil.

3 tbsp. sour cream A little of grated horseradish A splash of white wine vinegar Salt and black pepper Rocket salad or similar 1 tbsp. olive oil 1 tbsp. lemon juice Salt and pepper

Mix together grated potato, butter and flour. Make fritters from the dough with the size depending on the use, either as a bite or appetizer. Sprinkle a little flour over the fritters before frying them in oil on a pan until soft through. Mix together sour cream, horseradish, white wine vinegar, salt and pepper to make the sauce. Then separately mix together olive oil, lemon juice and salt and pepper to taste. Mix this with the salad.** Place the potato fritters on a plate with salad, salmon and a teaspoon of sauce. Decorate with a small slice of tomato, chives, basil or something else that looks good. Serve. *If horseradish is not available you can substitute with horseradish puree, otherwise use thinly chopped spring onion or chives. **The amount of oil and lemon juice needed is dependent on the amount of salad. You only need a very little portion.

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Chocolate slab with peppermint hard candy

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recipes

CHO CO LAT E S L AB W I T H P EP P ERM IN T HARD CAN DY Quick and easy treat to have at home or to give as a present in a nice gift box. Milk chocolate White chocolate Peppermint hard candy

Break the hard candy with a meat tenderizer although try to avoid it being absolutely crushed. Melt the milk chocolate over boiling water. Spread the chocolate onto baking paper, about 3mm thick and let harden. Melt the white chocolate in the same way. Cool without letting it harden. Spread over the hard milk chocolate (it can‘t be too hot or it will melt the milk chocolate). Sprinkle the peppermint candy over top and let the slab harden. When ready to serve the slab is broken into small pieces.

TO BLERO N E MU FFIN S

GINGER A ND C H O CO LATE COOKI ES WITH NUTS & C H OCOLATE BU T TO NS 350 g flour 1 tsp. baking soda 1 tsp. baking powder 200 g soft butter 160 g sugar 140 g brown sugar 1 tsp. ginger, dried 2 eggs, beaten 250 g chocolate buttons, half of the amount is chopped

7 ½ dl flour

into small pieces.

3 tbsp. cocoa powder

200 g hazelnuts and macadamia nuts (or other nuts to

3 tsp. baking powder

your liking), half of the amount is chopped into small

2 ½ dl brown sugar

pieces.

125 g melted butter, allowed to cool a little 2 eggs 3 ½ dl milk 2 ½ dl chopped toblerone chocolate

Heat the oven 160° Celsius. Mix together dry ingredients. Add melted butter. Mix together eggs and milk then combine with the mixture. Lightly mix before adding the chocolate. Mix thoroughly until smooth and free of lumps. Use paper muffin cups, fill them half full with the cake mixture and place them on a muffin baking tray*. This method ensures that the muffins become even and look appealing. Bake for about 20 minutes. Serve warm with ice-cream or whipped cream. *It is very important to use paper muffin cups as there are chocolate bits in the cake mixture. When they melt they tend to stick to their casing and it can be very difficult to get the muffins out whole if only using a tray.

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Heat the oven to 180° Celsius. Mix together the dry ingredients. Beat together butter, sugar and brown sugar until light and fluffy. Then add the beaten eggs and mix well. Gradually add the dry ingredients in a few small doses and mix until soft and even. Add the chopped half of the chocolate buttons and nuts and mix gently. Prepare a baking tray with baking paper. Use one tablespoon of the mixture for one cookie, allowing space between them on the tray as they will grow. Bake for 15 minutes. Remove from the oven and add the whole chocolate buttons and nuts onto the centre of each cookie. Bake for 10 more minutes or until golden. Let cool.


Toblerone muffins

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Ginger and chocolate cookies with nuts and chocolate buttons

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WO U L D YO U L IK E

delivered to your inbox when published? C L IC K H E R E

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by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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CHRISTMAS CHEESES WHAT CAN BE SAID ABOUT CHEESE? I think most would agree that they are absolutely wonderful, bring happiness and fulfilment whether it be to a special occasion or cosy night in all year around, at least Eirný Sigurðardóttir does. About four years ago she founded cheese speciality deli “Búrið” which sells both local and imported cheeses as well as other delicacies. The shop has been warmly received and raised the curiosity of locals regarding all things cheese and it’s safe to say that Eirný is the right person to come to with any questions. She formerly ran a cheese shop in the UK, as well as a catering business, pub, taught cooking lessons and guiding culinary focused group holidays throughout Europe. She has lived abroad for most of her life. As a child and teenager she lived in a few African countries before moving to Edinburgh. When she decided to move back to Iceland she did so aware of the lack in delicacy food shops and decided to utilise her experience within the field and set one up. Eirný’s chamber of cheese offers the best stench in town, as outlined on the deli’s website. Gloriously smelling cheeses, olives, spreads, meats and all sorts of quality goodies that rekindle our taste buds. Alongside the store, Eirný founded a cheese school which offers great courses for the curious. Which cheeses Eirný might recommend for Christmas? We asked and she chose five season worthy cheeses, they are not meant to go together on a platter but to stand alone as exquisite staples for any occasion. These cheeses are: GALTI - FROM ÞORGRÍMUR AT ERPSSTAÐIR PECORINO SARDO – FROM SARDINIA APPENZELLER – FROM SWITZERLAND FLEUR D’AUNIS – FROM FRANCE PICON DE VALLE – FROM SPAIN


A P P EN Z EL L ER Fro m so u t h- ea st Swi t ze r la n d . M a d e fro m cows m i lk . So p hi st i c ate d , ge n t le a n d n ot exag ge rate d . A sm ea rr i p e n e d c hee se t hat ha s m eat y to n e s, ha m , baco n a n d sm o k y. Fr u i t y. It’s i d ea l to b r i n g o u t t he n at u ra l n u t t y to n e s i n t he c hee se by se r vi n g wi t h q u a li t y n u t s a s we ll a s t a st i n g wi t h n u t ho n ey, so u re d acco m pa n i m e n t s a n d d r i e d a p r i cot s.

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P ECO R IN O SA R D O A n in e m o n t h o ld Peco r i n o c h eese fro m Sa rd i n i a . M a d e f rom s hee p s m i lk . It o ffe rs s weetn e ss, whi te p e p p e r s pil l s i n to yo u r c hee k s, a d r y ye t c rea my tex t u re . Gra ss y to n e s, he r b s a n d s traw. So p hi st i c ate d a n d Ch r is t m a ssy. Fu n to t r y wi t h a l ittl e sco o p o f ho n ey.


F L EU R D’AU NI S Fren c h s m ea r-r ipen ed c h ee se pro d uced in a 80 -90 % h um i d env iron m en t. A s tron g, m eaty h in t o f h a m , bacon an d s m o k y to n es . Butter y t a s te . D is tin guis h ed s h a r pn ess . I t’s id ea l to b r in g out th e n atu ra l n utty ton es in th e c h eese by ser v in g w ith q ua l ity n uts a s wel l a s t a s tin g w ith n ut h o n ey, so ured accom pa n im en ts a n d d r ied a pr icots . P ICO N D E VA L L E C hee se m a d e fro m cow, shee p a n d goat s m i lk fro m Spa i n . Sig n i f i c a n t ly st ro n g b lu e c hee se whe re a li t t le go e s a lo n g way. G reat c r u m b le d ove r sa la d . It r i p s i n to yo u r c hee k s leavi n g yo u wi d e awa ke . Sha r p a n d sa lt y. G o e s ve r y we ll wi t h ot he r st ro n g t a ste s; c ho co late , n u t s, f igs a n d d ate s. So ft , swee t f lavo u rs a re g reat wi t h t hi s c hee se su c h a s g i n ge r b rea d a n d sp i ce d loaf.

GA LTI A b rand new Icel a nd ic cheese fro m Þorgr ímu r at Erpsst aðir. Ma de from cows mil k. A sm a l l , gen t le w hi te mou l d cheese ba se d on t he same ideol og y a s t h e fre nch c heese Chaou rce. Wi th a ligh t, f l oral pattern ed p en i ci lli um ca nd id u m rind a n d yog hurt li ke, soft centre. Ga l ti is c reamy and wet offering a m o uth f illi ng se ns ation and texture. Co m p le me nt a ry are for exa m pl e r h ubar b or bl ackcu rra nt jel l ies , fres h f r ui t o r berries.

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"s w e e t " c o n f e c t i o n a r y d e l i g h t s C H O C O L AT E S , C O O K I E S A N D B R O W N I E S

– SWEET DELIGHTS PERFECT FOR EITHER THE CHRISTMAS ADVENT OR ANY OTHER SPECIAL OCCASION. B E A U T I F U L , M O U T H - WAT E R I N G L I T T L E T E M P TAT I O N S . supervision & baking Halla Bára Gestsdóttir • photos Gunnar Sverrisson

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recipes A L M O ND CO O K IES W ITH A T RU F FL E FIL L IN G Cookie sandwiches! A great rendition and the truffle

250 g butter 250 g dark baking chocolate 240 g sugar / 1 ½ cups

filling is divine!

3 eggs

COOKIES

2 tsp. baking powder

55 g soft butter 100 g brown sugar ½ tsp. vanilla essence ½ tsp. finely grated orange peel 1 egg yolk 75 g flour 30 g almonds ½ tsp. baking powder

Heat the oven to 160° Celsius. Beat together butter, sugar, vanilla essence and orange peel until light and fluffy. Mix in the egg yolk. Grind the almonds in a food processor until fine. Mix together the dry ingredients and combine with the previous mixture. Mix well and then kneed gently. Form into little balls, around half a teaspoon each, and place onto baking paper on a baking tray. Gently press down on each ball. Bake for about 8-10 minutes. Let cool. TRUFFLE FILLING 200 g dark baking chocolate 60 ml cream

225 g flour / 1 ½ cups +200 g white chocolate, chopped into small bits

Heat the oven to 180° Celsius. Melt butter and chocolate together in a saucepan. Let cool. Beat together eggs and sugar until light and fluffy. Pour the melted chocolate in with the eggs and mix well before adding the dry ingredients. Mix thoroughly. Finally add the white chocolate and mix again gently. Pour into a tin/oven dish (approx. 23 cm) covered with baking paper. For best results use a rectangular shaped tin which is not too big, so that the brownies are not too thin. Bake for 30 minutes but keep an eye on them as if they bake for too long they will become hard. Use a skewer to monitor the baking, when ready it should be a little sticky when removed. Let the cake cool before cutting and serving. For that little bit extra, sprinkle icing sugar or cocoa powder over top.

WH ITE C H O CO LATE WITH C RA NBER R IES A ND PISTAC H IOS It doesn't get much more Christmassy – with white, red

20 g butter

and green! A beautifully charming, quick and easy treat.

Melt together in a pot at a low temperature. Mix thoroughly. Remove from heat and let cool. We recommend using a piping bag to decoratively cover one cookie before closing it with another. The filling can also be spread onto the cookies with a knife. Serve and enjoy.

400 g white chocolate

BROW NI ES W ITH WH I T E C HOCOL AT E B ITS True to its name as well as promoting the reputation of all „brownies“ this recipe is perfect for any occasion, big or small – not unlike the sizes they can be cut in to. This recipe is also measured in cups for those who prefer the American way.

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75 g coconut flakes 60 g pistachios 100 g dried cranberries

Melt the chocolate over boiling water. When melted, remove from heat and stir in coconut, pistachios and cranberries - save some of the ingredients to sprinkle over top. Put the mixture into a small dish or onto a plate, a good reference is 20x30cm or similar so that the chocolates are not too thin. Insert baking paper into your chosen dish before you pour in the chocolate mixture. Cool until hard. Cut into bite size pieces, smash into tiny bits or cut out with a cookie cutter and serve.


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CUPCAKES WITH A TASTE OF CHRISTMAS supervision and baking Thelma Þorbergsdóttir • photos Gunnar Sverrisson

THESE CUPCAKES IMMEDIATELY AWAKEN THE CHRISTMAS SPIRIT WITH THE MAGICAL SMELL OF APPLES AND CINNAMON. THEY ARE NOT TOO SWEET AS THE CREAM CHEESE ICING BALANCES THE TASTE WITH A LITTLE BITTERNESS - A DESSERT OR TREAT SUITED FOR ANY OCCASION!

CUPCAKES

475 g flour 3 tsp. baking powder ½ tsp. Maldon salt 225 g butter at room temperature 400 g sugar 4 eggs at room temperature 80 ml hot water 4 medium sized apples - grated 2 tsp. cinnamon

Heat the oven to 180°C and arrange cupcake cases on to an oven tray. Mix together flour, baking powder, cinnamon and salt in a bowl. In another bowl, beat the butter until soft, and then add sugar and mix well for about 3 minutes. Add 1 egg at a time mixing in between. Add half of the mixed dry ingredients and half of the hot water slowly while stirring. Then add the remainder. It‘s important to mix the flour and water together bit by bit so that you don’t put pressure on the mixture, as this can result in a tougher texture. Finally add the apples gently with a spoon. Insert the batter into the cupcake cases filling them about 2/3 of the way full. Bake for 18-22 minutes. Let cool for 20 minutes then cut out the centre of each cake to fill with caramel.

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VANILLA CREAM CHEESE ICING

60 g butter at room temperature 500 g icing sugar 1-2 tsp. vanilla essence 180 g cream cheese at room temperature

Beat together all ingredients in a bowl until soft and light. It‘s great to beat on a high speed for the last 2 minutes. Pipe the icing gently onto the cupcakes and cool in the fridge while preparing the caramel.

CARAMEL

15 light brown „töggur“ caramels from Nóa Síríus 4 tbsp. cream

Melt together in a saucepan and let the caramel cool a little before putting it on to the cupcakes. If the caramel is too thick you can add a little more cream, we recommend stirring it frequently while using. For those who want, it’s lovely to used chopped hazelnuts to decorate, for example the hazelnuts from H-berg.


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Cheese DIFFERENT SIDES TO

IF THERE HAD TO BE ONE CLASSIC PRODUCT TO OFFER DURING A CELEBRATION, THEN IT WOULD HAVE TO BE CHEESE OR THE USE OF CHEESE AS AN INGREDIENT IN FOOD PREPARATION OR BAKING. HERE WE LOOK AT A FEW WAYS THAT CHEESE CAN BE USED, WHILE MAINTAINING THE SPOTLIGHT. recipes & styling Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


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recipes

PEAR PIE WITH GORGONZOLA CHEESE 4 medium ripe pears, sliced. Juice from half a lemon 2 tbsp. icing sugar 1 tbsp. flour 100 g raw sugar 200 g Gorgonzola cheese* milk for brushing pre-made pastry*

ITALIAN BREAD-DISH WITH FRESH ASPARAGUS 8 eggs 8½ dl milk 4 tbsp. chives, finely chopped 16 fresh asparagus stalks, sliced length wise 16 slices of Parma ham 200 g Fontina-cheese or Raclette, coarsely grated* 8 slices of white, high quality bread of your own choice – slice by hand

Heat the oven to 180° Celsius. Roll the pears in lemon juice, sprinkle with icing sugar and let them stand for 30 minutes. Dry the pears, place them in a bowl, sprinkle flour over and roll around so as to cover them completely. Sprinkle raw sugar over the pears and mix well together. Crumble half of the gorgonzola over the pear mixture. Take the pastry and press down gently into a pie dish. Pour the pears into the pie and disperse evenly. Close with left over pieces of pastry. Crumble the rest of the cheese over the pears that are not covered. Bake for about 45 minutes or until the cheese is thoroughly melted and the pastry is golden. Serve hot – although this pie tastes just as good at room temperature. *If you prefer to use a different cheese, blue cheese can be used. You can even mix some cream cheese with the blue cheese to minimize the saltiness if you like.

Heat the oven to 180° Celsius. Oil an oven dish. Beat together eggs, milk and chives until light and frothy, spice with salt and pepper. Place 8 stalks of asparagus in the base of the dish, then 4 slices of Parma ham, sprinkle ¼ of the cheese over top and place slices of bread over the whole dish. Pour half of the milk and egg mixture over the bread so that it’s soaking. Repeat the asparagus and Parma ham but then pour the rest of the fluids over top and then sprinkle with the remainder of the cheese. Let stand for about 30 minutes before inserting into the oven, however it can stand in the fridge for up to 24 hours before baking. Bake for 25-30 minutes or until golden and bubbling on the sides. *Fontina and Raclette are imported; if you prefer to use local produce great choices are Ísbúi, Tindur or cheddar.

*Readymade pie pastry can be purchased from most grocery stores and really saves time. If you want to make it, a traditional pie pastry recipe should do it.

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uppskriftir

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BLUE CHEESE FONDUE 185 ml white wine 1 clove of garlic, crushed 400 g blue cheese, crumbled 2 tbsp. corn flour, mixed with 2 tbsp. of water ¼ tsp. nutmeg Juice from ½ lemon 1 tbsp. chives, chopped Radishes Fresh asparagus, boiled Small carrots Snow peas Cherry tomatoes Bread sticks Sliced baguette

Boil together white wine and garlic in a saucepan, let simmer for 5 minutes. Crumble the cheese into the saucepan and let it melt, stir until soft and free of lumps. Add the corn flour mixture slowly while stirring until thick. Add nutmeg, lemon juice and chives. Serve hot with good vegetables and bread – ideas up above.

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recipes

BAKED CHEESE 1 Camembert or similar cheeses 1 tbsp. dry white wine Potato cut into wedges, baked in the oven until crisp Cornichons, small sour pickles in a jar Baguette or other high quality bread / crackers

Heat the oven to 200° Celsius. Take your chosen cheese and cut the top off of it, as if making a lid. Place the lid back on the cheese, stick holes into it with a sharp knife. Pour the white wine over the cheese. Wrap the cheese in tin foil. Bake for about 15 minutes or until quite hot so that the centre has melted. Serve by removing the lid and dipping potato wedges, pickles or bread into the melted cheese. *With baked cheeses you can use anything you like to dip with, this is just a different kind of an idea to get you started. 1 Camembert or similar cheeses 2 tbsp. brown sugar 1 tbsp. balsamic vinegar 4 slices of Parma ham 2 tbsp. toasted pine nuts 3 dried figs cut into lengths

Heat the 200° Celsius. Mix together brown sugar and balsamic vinegar. Place your chosen cheese into tin foil and pour the mixture over it, roll the cheese around in the mixture. Tightly wrap the Parma ham around the cheese and add the figs and pine nuts over and around. Close the tin foil around the cheese. Place in the oven for 10 minutes, then take the cheese out and open the tin foil up. Then place it back in the oven for 5 minutes. Serve hot with slices of baguette or crackers.

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Cakes UPSIDE DOWN

WHY NOT MIX IT UP AND DO SOMETHING DIFFERENT LIKE BAKING UPSIDE DOWN! CAKES FACING THIS WAY HAVE THE TOP ON THE BOTTOM WHEN CREATED BUT ONCE TURNED OVER REVEAL THE TRUE TOP IN THE FORM OF A LIGHT, CARAMEL GLAZE ENVELOPING DELICIOUS, BAKED FRUIT. recipes & baking Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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recipes

UPSIDE DOWN APPLE CAKE 120 g soft butter 250 g sugar 750 g apples, skinned, core removed and sliced into thick pieces. 3 tbsp. lemon juice 75 g toasted almond flakes 80 g flour 100 g corn flour 1 tsp. baking powder 2 eggs 10 ml milk

Heat the oven to 200° Celsius. Carefully place baking paper into a round, spring cake tin. Melt 3 tbsp. butter and pour into baking papered tin. Sprinkle 90 g of sugar over top. Place the apple slices into the tin then pour 2 tbsp. of lemon juice over them. Evenly disperse the almond flakes on top. Beat together the rest of the butter and sugar. Sift the corn flour, flour and baking powder into the mixture, and then add eggs, the rest of the lemon juice and milk. Pour the mixture into the tin and bake for 20 minutes, insert a skewer to check if baked through. The cake must cool in the tin before being removed from it.

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PAN BAKED PEAR CAKE 3 pears 2-3 sheets of pastry 75 g butter, diced 75 g sugar Juice from one lemon ½ dl water CARAMEL SAUCE 110 g sugar 110 g butter 120 ml cream

Begin with the caramel sauce. Put the sugar in a saucepan, heat slowly on a low temperature and let it melt. Carefully add butter, as the sugar has become very hot, and then cream. Stir well, remove from heat and let cool. Heat the oven to 160° Celsius. Skin the pears, cut them in half and remove cores. Melt butter in a pan* and sprinkle sugar over top. Place the pears into the sugar with the cut side facing down. Let them bake for 15 minutes in the pan or until the sugar and butter have caramelized and the cut sides of the pear slices are golden. Pour lemon juice and water into the pan and then shake so that the caramel appears to be floating. Put the pan into the pre-heated oven for 12 minutes or until the pears are soft*. Let cool. Scoop 4 tbsp. of the caramel sauce into a pan that can withstand heat in an oven, or into an oven safe dish. Save the rest of the sauce. Place the cooled pears on to the sauce, cut facing down, and taper the sheets of pastry so that they cover the pears. Lay them down and press firmly around the edges. Put the pan or oven dish into the oven for 15-20 minutes or until the pastry is golden. Let stand for a few minutes before the cake is cut into pieces. Remember to turn the slices over when served on to plates, so that the pears face upwards. Serve with ice-cream or cream and the remainder of the caramel sauce. *Use a pan that is non-stick and preferably one that can go in an oven. **If the pan is not oven safe, the pears and caramel must be transferred to an oven dish.

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recipes

CARAMEL BANANA CAKE CAKE MIXTURE 90 g soft butter 180 g icing sugar 1 tsp. vanilla essence 2 eggs 180 g flour 1½ tbsp. baking powder ½ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt 1 ripe banana, mashed 2 tbsp. sour cream CARAMEL GLAZE 60 g butter 120 g brown sugar 1 ½ tbsp. syrup 3-4 bananas, sliced

Heat the oven to 180° Celsius. Thoroughly butter a 23-24 cm round cake tin. Start off with preparing the caramel glaze. Melt the butter on a low heat, stir in the brown sugar and syrup. Let it simmer for 3 minutes. Pour the mixture into the cake tin so that it covers the bottom then arrange the banana slices in decorative circles on top of the caramel. Mix together butter and icing sugar until light and fluffy, add vanilla essence and one egg at a time while stirring. Mix together the dry ingredients and add to the previous mixture, bit by bit while beating at a slow speed. Mash the banana and sour cream together and add to the mixture. Mix until soft and smooth. Gently pour the cake mixture over the caramel and bananas being careful that they do not move from their placing. Bake for 40-45 minutes or until the cake is golden and soft in the centre when pressed upon gently. Let it stand in the tin for a few minutes before loosening sides of the cake with a knife. Turn the cake upside down on to a serving dish. Gently remove the cake tin. If any banana slices are left in the tin try to put them back to their right place. Serve warm with whipped cream or ice-cream and syrup if wanted.

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CHOCOLATE MOUSSE FOR THE HOLIDAYS WI T H LOCA L LY M A D E C R E A M C HE ESE AN D ORGAN I C DAR K C H OCOL AT E W I T H M I N T FI L LING by Halla Bára Gestsdóttir • photo Gunnar Sverrisson

Chocolate mousse has deep roots in this season. Dark and rich, creamy and thick, it suits the darker months in Iceland – garnished in white and red, it is a denominator for the holidays. Cream cheese chocolate mousse is for us a desert that can be wonderfully adapted with local produce and organic, rich chocolate by your own choise. The cream cheese can vary as the chocolate and as easy it is to make, it is worth trying different ingredients. This recipe has its roots 20 year back, made by a friend of us who won a competition in the National Radio were Icelandic cream cheese was supposed to be the main ingredient. When we thought about some festive recipe that could easily be updated year after year, with some quality and locally made cheeses and chocolate this one popped in our mind. Simple and easy to make, this rich chocolate mousse is prepared ahead. Therfor a great desert for a party at home with family and friends and a golden rule for a delicious and stress free entertaining.

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400 g cream cheese of your choice 8-10 tbs powdered sugar 2 eggs 1 1/2 tsp vanilla 200 g chopped chocolate 70%, melted and cooled slightly 500 ml whipped cream 150-200 g chopped chocolate with mint filling, 70%

Beat the cream cheese in a bowl until smooth. Combine sugar and eggs in another bowl and beat until light and fluffy. Add the vanilla and melted chocolate and stir until well combined. Fold the cream cheese in the chocolate mixture and stir through, mix all together. Stir in the whipped cream and again, stirring until well combined. At last, but not least, add the chopped chocolate with mint filling and combine slowly with a spoon to spread evenly. Spoon into serving cups or larger serving container. Refrigerate until served. Garnish with whipped cream, chocolate shavings, sifted cocoa, berries or whatever your choice. Serves 8 people.


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interview by Halla Bára Gestsdóttir

W W W.SFG IRL BY BAY.CO M VICTORIA SMITH is the editor of one of the leading interior design blogs on the West Coast of America. With over 20 thousand readers daily, and over half a million followers on Pinterest, including Oprah and Ellen, she is an inf luential blogger, whose sfgirlbybay has been named and voted one of the top interior blogs… in the world!

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blog

What is t he C hris t ma s S ea so n l i ke i n S F? We n eve r ge t sn ow he re , b u t i t ’s p o u r i ng rai n rig ht n ow so i t fee ls coz y to b e i ns i d e cu r le d up an d kee pi n g wa r m wi t h s hee p s ki ns and t hrows . R ight afte r T h a n k sg i v i ng ne ig hb o rs s t ar t hanging lights a n d pu tti n g up t he i r C hr i s t m as t ree s i n their w i n dows so i t s t ar t s to fee l fe s t i ve . T he s ho p win dows a l l st a r t d eco rat i ng fo r t he ho li d ays to o, which pu ts yo u i n t he m o o d . What re pre se nt s C h r i s tma s to yo u? I u su a l l y h ea d to Lo s A nge le s w he re my fam i ly lives fo r Ch r i stma s, whi c h i s ho ne s t ly not ve ry Christma ssy. I t's a b o u t 80 d eg ree s o u t and p a l m trees eve r yw h e re . Bu t my m u m i s f ro m B r i t i s h an cestr y, so sh e a l ways m ake s a b ig d i nne r in clu di n g C h r i stma s Crac ke rs - t hey ’re se t at the t ab le a n d we a l l h o ld hand s and p u ll t he m o p e n. They pop o pe n w i th r i d d le s , s m all toys and p a p e r crowns th at sh e fo rce s u s all to wear. And t h e n we rea d a l ou d ou t r i dd le s . T hat 's C hr i s t m as to me .   D o you have any “ r i tu a l s” i n D ece m b e r, th e weeks b e fo re C hris tma s? I attend a few C h r i s t m as gat he r i ngs at f r i e nd s ' homes a rou n d th e c i t y, and I u su ally head o u t to the s ma l l e r, l oca l sh o p s to d o s ho p p i ng fo r my two n ieces . T h ey' re mu c h o ld e r now - late tee ns , but I s till love sh o ppi n g fo r t he m . And I u su ally ha ng a homema de sto ck i n g I m ad e fo r my d og , Lu c y. S illy, b u t I l i ke i t.   D o you d eco rate you r h o m e a l ot? I s i t fe sti ve? I don't decorate w i t h t rad i t i o nal re d and g ree n colors, bu t I l i ke a lot o f s p ar kle . Si lve r and go l d garla n ds, w h i te tw inkly lig ht s and lot s o f c and l e light. I h ave a v i n t age s i lve r C hr i s t m as t ree t h at I pu t up w i th l ots o f v i nt age o r nam e nt s I ' ve collecte d ove r th e years .    D o you fee l m uc h o f a d i f fe re n ce b e twee n bl oggers , t he ir co n te n t a n d sty l e , i n th e US or i n Europe o r S c and i n av i a ( fo r exa mp l e n ow before C hris t m as ) ? S om eti me s I th i n k t hey ' re m ig ht b e to o m u c h fo cus on g ift gu i de s on US b logs , and le s s e m p has is o n tra diti o n , bu t n ot always . I love Eu ro p ean and S can di n av i a n styl e , so I read and am i ns p i re d by m a ny of th e m - l i ke Emma's D e s ig n B l og g an d Wee kday Carnival. B eau t i fu l b logs .

Do you focu s on Ameri ca n rea d ers or d o you t hi nk worl d wi d e i n you r p os t s? I d o n't think I think a bo ut that much. I j us t focus o n w hat I l ike , a nd w hat the rea d e rs l ike . I have a l ot o f Aus tra l ia n rea d e rs funnil y e no ugh, an d a lot fro m the U. K . Do you feel t hat Pi nteres t i s t a k i ng i t s toll on good bl ogs? I ho p e not. I l ove Pinte re s t a nd I l ike to thin k it j us t e nha nce s w hat yo u s ha re w ith rea d e rs. I f in d l oa d s o f ins p iratio n the re fo r my bl og p o s t s. A n d I d iscove r othe r bl ogs I might not have known ab out ha d p eo p l e not p inne d the ir image s . I d o thin k it's imp o rt a nt to try not to p in unattribute d images - I p ro ba bl y p in l e s s because if I ca n't f ind th e origin al so urce o f the image I d o n't l ike to p in it. I like to give cre d it w he re cre d it is d ue .    What i s you r mot to a s a p op u l a r bl ogger? “ It m akes m e feel g ui l t y t h at anyb od y s h ould ha ve suc h a g ood t i m e   d oi ng wh at t h ey are supposed to d o.”
- C ha rl e s Ea me s   Does i t mat ter to you , to l et you r p erson sh ow i n you r p os t s? Ye s , I think it's w hat ma ke s each bl og unique - to a d d yo ur ow n vo ice . I think rea d e rs wa nt to k n ow a l ittl e bit a bo ut the p e rso n be hind the bl og an d w hat the ir l ive s a re l ike . N ot to o much, p erhaps, but fo r sure I l ike rea d ing bl ogs w he re I can sen se a w rite r's se nse o f humo r a nd w it. T ho se blogs kee p me co ming back.   What’s t he secret behi nd a p romi nent bl ogger? Oh go s h, I 'm not sure . Pe rs is te nce , ha rd work , be ing e ngage d w ith yo ur co mmunity thro ugh social me d ia - but a s a "rea l p e rso n" not j us t a marketin g to o l fo r yo urse l f. I wo rk ge ne ra l l y 7 d ays a week - I 'm a l ways w riting p o s ts , a ns we ring e ma ils, out s ho oting new p ro j ects fo r p o s ts . I t's a ful l time job fo r sure a nd I think yo u rea l l y have to l ove it to kee p at it a nd be succe s s ful . I f I d id n't l ove what I wa s d o ing I 'd have p ro ba bl y l o s t my mind , or quit this j o b by now ! 

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HELP PAVE T H E WAY FO R O U R N E XT ISS U E O F

FO R EV E RY D O N AT IO N O F 50€ O R M O R E YO U W I L L R ECE IVE A P R IN T ED B L AC K&W H IT E P HOTO GRA P H Y, O F YO U R C H O IC E, TA K EN BY P HOTO GRA P H ER G U N N A R SVER R ISSO N

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Home & Delicious Vol. 3  

This is a private setup of the magazine as it was listed, only without advertising.

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