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C H R SI T AM SGIFT GUIDE & MORE...

If you are looking for a little inspiration

for your christmas shopping, we have selected

some of our favourite gifts for you!

We also gathered some recipes for la fabrikas

holiday menu, hope you enjoy it!

C H R SI T AM S

GIFT GUIDE & MORE...

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Kelly, Benot & Caroline

MERRY CHRISTMAS & HAPPY NEW YEAR!

H O L I D A Y

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

SPECIAL HOLIDAY opening hours!

S H O P P I N G

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sunday 20th / 12 pm - 5 pm

thursday 24th / 10 am - 4 pm

thursday 31 st / 10 am - 4 pm

were offering free shipping in Belgium for online orders until december 31 st

As a special treat

will be gift wrapped and shipped within 24 hoursAll online orders

place your order so you receive it on time for christmas!

Before midnight on the 21st

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01 NERD bar stool & GRAIN pendant lamp / MUUTO

02 CONFETTI duvet cover set / CRISP SHEETS

03 SNOW ON TREES / instagram picture by ivone.mtz

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NEB TABLE LAMP NO EARLY BIRDS / 205

LAMB SKIN BOLIA / 135

ECLECTIC CUSHION HAY / 43

SILENT VASE SMALLMUUTO / 35

DOT CUSHION HAY / 79

CUT BED COVER FERM LIVING / 180

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09FLUID MUUTO / 149

TREASURE DIAMOND FERM LIVING / 31 & 36

MARBLE WALL CLOCK MENU / 269,95

GRID LAUNDRY BASKET FERM LIVING / 71,5

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THE DOTS MUUTO / FROM 18,9

NEW NORM MINI BOTTLE MENU / 24

MARBLE NAPKINSFERM LIVING / 5

HEXAGON STAND FERM LIVING / 42

REFLEX CARD TOM PIGEON / 5

ROCKING GLASSES NORMANN COPENHAGEN / 18 for 4

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CHEESEPLATE BOLIA / 30

ROCKING GLASSES NORMANN COPENHAGEN / 18 for 4

NEU BOWL LARGEFERM LIVING / 54

BRASS SALAD SERVERS FERM LIVING / 42

WRAPPING PAPERHOUSE DOCTOR / 10

THERMOCUPMENU / 19

NORTH STAR CARD DONNA WILSON / 4

GEOMETRIC GIFT TAGSFERM LIVING / 7

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r e c i p e f r o m v e r mo u t de c o mpl et e g i ds by l an no o

Method

Mix the ingredients in the cocktail sha-ker filled with ice, stir 40 to 50 times and strain through a sieve into a cocktail glass.Finish with an olive.

Cheers!

PRICE / 24,99

Ingredients

6 cl dry Vermout

2 cl gin

zest of lemon

(Dry) martini

5 mins1

white cocktail

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WIRE BOWLMENU / 45

BIRD CUSHION FERM LIVING / 27

E27 PENDANT LAMPMUUTO / 65

ISH.03 TEA TOWEL MAE ENGELGEER / 20

SET OF 12 GEOMETRIC STICKERS FERM LIVING / 7

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MARBLE TRAY BOLIA / 39

GREENTERIOR LUSTER / 39,95

WIRE BASKET FERM LIVING / from 58

SPEAR LAUNDRY BASKETFERM LIVING / 71,5

BRASS CANDLE HOLDER FERM LIVING / 42

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FORM PINTOM PIGEON / 20

MOUNTAIN TEA TOWEL FERM LIVING / 11

BILLY BASKET MEDIUMFERM LIVING / 47

GROOVE TRIVET MUUTO / 39

TIME HAY / from 12

WRAPPING PAPERHOUSE DOCTOR / 10

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AMBIT PENDANT LAMP MUUTO / 259

SAND BOTTLE, COFFEE & ESPRESSO CUP

PS STUDIO / from 15

BRASS EXTINGUISHER FERM LIVING / 27

OCEAN TRAY BOLIA / 39

TINT THROW BLANKETNORMANN COPENHAGEN / 100

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H O L I D A Y M E N U24

Endive & radishsalad with walnuts

MethodTear the endive into large pieces and place them into a salad bowl.Finely slice the radishes into rounds and add them to the endive.In a medium sized jar, add the mustard, olive oil, vinegar, lemon juice and sea salt, and shake vigorously until combined.Place the walnuts into a frying pan and add a little olive oil and a sprinkling of sea salt. Toast for a few minutes until lightly browned.Drizzle the dressing over the endive and radishes, then mix it through the leaves a little with your hands.Lastly sprinkle over the toasted walnuts.

Serve & enjoy!

Ingredients

1 large bunch endive (or another curly type of lettuce),

washed & dried well

2 bunches of radishes, washed & dried well

1 cup walnuts Sea salt flakes Olive oil

Dressing

3 tbs strong french dijon mustard

2 tbs apple cider vinegar Juice of one large lemon 1/3 cup extra virgin olive oil Sea salt flakes

fresh starter

15 mins6-8

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

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01 THERMOCUP / MENU - styling by Studio Woot Woot for Wootay

02 ISH SHAWL / MAE ENGELGEER

03 FIBER CHAIR and LOOM THROW / MUUTO

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MASKING TAPE MT TAPE / 3,5

TERRAZZO PENCIL HAY / 22

SPRINKLES A5 NOTEBOOK WRITE SKETCH &/ 10

QUILT CUSHIONFERM LIVING / 94

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KALEIDO HAY / from 13

QUILT CUSHIONFERM LIVING / 94

MERRY CHRISTMAS CARD LE TYPOGRAPHE / 5,5

BELGISCHE ARCHITECTEN EN HUN HUIS II LUSTER / 44

LAYER DOTS TEA TOWELS HAY / 19

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POT SMALL FERM LIVING / 27

CATS PYJAMAS BEAKER DONNA WILSON / 20

FOX SCARF DONNA WILSON / 64

THE 500 HIDDEN SECRETS OF AMSTERDAMLUSTER / 16,95

SET OF 2 LIL + LILA PLACEMATS MAE ENGELGEER / 47

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PLISS A4 HAY / 29

GINGE CAT DONNA WILSON / 49,5

BRIDGES TEA TOWEL FERM LIVING / 11

ISH.00 BLANKET MAE ENGELGEER / 230

TEA EGGNORMANN COPENHAGEN/ 14

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MethodSaut the red onion in a pan on low heat with a good glug of olive oil until soft. Then, add in the chilli, garlic and chopped coriander stalks and saut to-gether for about a minute on low heat. Now add the chopped sweet potato, car-rot, large pinch of sea salt and cracked pepper and give it a good stir. Next pour in the stock and bring to the boil, cover with lid and bring down to a simmer. Sim-mer for about 20-30 minutes or until the sweet potato and carrots are soft. (The smaller you chop the veggies the quicker they will cook). Now add in the zucchini and cook for a further 10-15 minutes un-til just soft. Using a stab mixer, blend the soup until it is smooth. Finally, serve the mixed soup into bowls, add a dollop of greek yoghurt, a splash of olive oil, some coriander and toasted pepitas

Serve & enjoy!

Ingredients

1/2 cup pepitas Extra virgin olive oil 1 red onion, chopped 3 cloves of garlic, crushed 1 mild chilli, chopped 3 medium sweet potatos, peeled & chopped

4 large carrots, peeled & chopped

3 zucchinis, roughly chopped A bunch of coriander 2 litres good quality vegetable stock

Sea salt Freshly cracked pepper Greek yoghurt to serve Extra virgin olive oil to serve

Sweet potato, carrot & zucchini soup

with chilli & coriander

bright soup

1 hour8-10

H O L I D A Y M E N U

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

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PLANT STAND FERM LIVING / from 30

OUTLINE TRIVET FERM LIVING / 34

GIRAFFE HOBBY HORSE DONNA WILSON / 79,5

HEXAGON POT XL FERM LIVING / 67

BEAR PLATE DONNA WILSON / 29

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BEAR PLATE DONNA WILSON / 29

DE MIJNE IS DE BESTE MANTEAU / 25

SET OF 2 STICKS NORMANN COPENHAGEN / 20

FRAY CUSHION HAY / 72

SET OF 2 SAFARI NOTEBOOKS DONNA WILSON / 12

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PLANT BOXFERM LIVING / 199

TOOLBOX VITRA / 33

DOUGAL HOT WATER BOTTLE DONNA WILSON / 62

CYRIL SQUIRRELDONNA WILSON / 60

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QUILT CUSHION FERM LIVING / 99

STRING POCKET STRING / 129

RESTORE ROUND BASKET MUUTO / 99

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MethodWhisk olive oil, red wine, garlic, salt and pepper in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times to coat with marinade. When youre ready to make the steak, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 6 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this should result in steak that is done medi-um-well. Let it rest for 10 minutes, then slice thin strips on an angle. You can cook the steak however youd like! You can grill it if desired. While the steak is cooking or resting, combine quartered tomatoes, shallot, mozzarella, basil, garlic salt and pepper in a bowl, tossing to combine. In a small bowl, stir together olive oil and balsamic, then pour over top and toss to coat.

Serve & enjoy!

Ingredients

1 (2 pound) flank steak, about 1 inch thick

1 1/2 cups dry red wine 1/2 cup olive oil 4 garlic cloves, minced 1 teaspoon salt 1 teaspoon pepper 1 pint cherry tomatoes, quartered 1 small shallot, diced 2 fresh mozzarella balls, chopped into pieces (about 1/2 cup)

10 basil leaves, freshly chopped 1 teaspoon balsamic vinegar 1/2 teaspoon olive oil 1/8 teaspoon garlic salt pinch of pepper

cosy main dish

Red wine marinated flank steak with cherry

tomato caprese Salsa

15 mins

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d e l i c i ou s r e c i p e f r o m w w w. h ow sw e e t e a ts .co m

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01 ROTARY TRAY / VITRA - styling bt Studio Woot Woot for Wootay

02 WHISKEY GLASSES / NORMANN COPENHAGEN

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BOX BOX DESKTOPHAY / 43

OUTLINE TEA TOWEL FERM LIVING / 11

GOLDEN TRAYHAY / from 14

EDGE CUSHIONNORMANN COPENHAGEN / 74

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BILLY BASKET FERM LIVING / 47

EDGE CUSHIONNORMANN COPENHAGEN / 74

FINN HOT WATER BOTTLE DONNA LIVING / 62

MIRROR MIRROR HAY / 57

SCANDI OVEN MITT DONNA WILSON / 21

MASKING TAPE MT TAPE / 3,5

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DOT CUSHIONHAY / 79

PLUS 9 BLANKET HAY / 187

BRASS HOOKSFERM LIVING / 35

REFLEX POCKETBOOK TOM PIGEON / 8

SQUARES BLANKET FERM LIVING / 106

SPLASH NAPKINS FERM LIVING / 5

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CALENDAR CANDLE FERM LIVING / 22

MOD TEA TOWEL MAE ENGELGEER / 20

APRON FERM LIVING / 67

FOX CUSHION FERM LIVING / 27

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Method

Add the spelt flour, coconut sugar and cinnamon into a large mixing bowl.Add the butter and work it into the flour mixture using your fingertips (it should look fine and crumbly in texture once its ready). Next add the egg and water to the mixture and gently mix until it comes together and forms a ball of dough in the bowl (dont overwork the dough as we want it to stay nice and short in texture and not chewy and tough).Lightly flour a smooth work surface (I like to use a large piece of baking paper on my benchtop) and place the dough ball onto it.Gently roll the dough out into a large cir-cle about 1/2 a cm thick and set aside on the baking paper.Pre-heat your oven to 180 degrees celcius and grease a 25cm deep pie tin with a little butter or olive oil spray. Using the baking paper to help, place the rolled dough over the pie tin and press it in (dont worry if the dough breaks or cracks, just form it back together with

Ingredients

250g sifted spelt flour 50g coconut sugar 2 tsps cinnamon 100g cold salted good quality butter, cut into rough cubes

1 large egg 1 tbs ice cold water

Filling

50g good quality butter, melted & slightly cooled

3/4cup coconut sugar 1/2cup rice malt syrup 200ml pure maple syrup 3 tbs spelt flour 3 large eggs1 tsp vanilla powder or extract 1 tsp flaked sea salt 1 3/4 cups toasted pecans (halfroughly chopped & half kept whole)

night desert

Maple pecan pie with cinnamon spelt crust

2 hours8-10

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your hands). Trim any excess dough from around the tin. If you have any ex-tra excess dough bits, press them in and around the edges to ensure the crust is secure. Now place the pie tin into the freezer for about 30 minutes while we make the filling.In a large mixing bowl whisk the eggs, coconut sugar, rice malt syrup, maple syrup, spelt flour, vanilla and sea salt.Next add the melted butter while whisk-ing quickly. Then add the chopped and whole pecans and mix well.Remove the pie tin from the freezer and place it onto a baking tray (using the baking tray ensures the bottom of the pie tin isnt accidentally pressed in by your hands while removing it from the oven).Pour the pecan filling into the pie crust and then place it in the oven for 1 hour and 15 minutes.Remove the pie from the oven and let cool for about 30 minutes before serving. Serve with fresh cream, mascarpone or ice-cream.

Enjoy!

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

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02 AMP LAMPS / NORMANN COPENHAGEN

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SQUARE MAGAZINE HOLDER FERM LIVING / 42

BASIC WINE STOPPER NORMANN COPENHAGEN / 26,25

CLASSIC COPPER BOWL HOUSE DOCTOR / 28 KELIM CUSHION BLACK TRIANGLES

FERM LIVING / 42

PLANT HANGER FERM LIVING / 42

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MARBLE CANDLE HOLDER FERM LIVING / from 16

DOT WASH BAG HAY / 33

MOD 02 BLANKET MAE ENGELGEER / 310

TELA CARAFE HAY / 50

SHELF FERM LIVING / 95

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MEGA BOTTLEHOUSE DOCTOR / 40

COPPER TAPETOM PIGEON / 6,50

PUUR KOFFIE UITGEVERIJ LANNOO / 34,99

LUP CANDLE HOLDERHAY / 29

ECLECTIC CUSHIONHAY / 115

TOILET PAPER HOLDERFERM LIVING / 30

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HEIMA CANDLESTICKNORMANN COPENHAGEN / 50

TOWEL HOLDERFERM LIVING / 35

VEN VIEW MARBLE PLATTER STUDIO JORRIT TAEKEMA / 34

SCISSORS HAY / 12

GROOVE PLANTERHOUSE DOCTOR / 40

H O L I D A Y M E N U6 6

dark tea &sweets

Scottish tea & Salted almond dark chocolate

re c i p e fro m p u u r th e e b y l a n no o

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

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

Enjoy!

PRICE / 34,99

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

5 mins1

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H O L I D A Y M E N U6 8

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

Ingredients

250g sifted spelt flour 50g coconut sugar 2 tsps cinnamon 100g cold salted good quality butter, cut into rough cubes

1 large egg 1 tbs ice cold water

Filling

50g good quality butter, melted & slightly cooled

3/4cup coconut sugar 1/2cup rice malt syrup 200ml pure maple syrup 3 tbs spelt flour 3 large eggs1 tsp vanilla powder or extract 1 tsp flaked sea salt 1 3/4 cups toasted pecans (halfroughly chopped & half kept whole)

45 mins10

MethodMelt the chocolate using a tem-pering method. *See instructions below. Spread the tempered choc-olate onto a paper lined tray. Sprin-kle the chocolate with the flaked almonds and fleur de sel. Set in the fridge for a few hours. Once set, remove from the fridge and snap into pieces.

Enjoy!

Turn off the heat. Begin melting the choc-olate: Make sure your bowl is very dry, as any drops of water will seize up the choco-late. Put about 2/3 of your chocolate in the bowl and place it over the water. The wa-ter should be touching a large area of the bottom of the bowl. Be very careful that the water does not splash into the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted. Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further. Letting the chocolate partially melt before stirring prevents creating large clumps of solid chocolate glued together by melted, now re-solidified chocolate. Be very care-ful not to allow any water into the bowl. Test the temperature of the chocolate: Lift the spatula up to your lower lip and dab a small dot onto the place just below your lower lip. It should sting slightly (but not too much!). Add remaining chocolate: Re-move the bowl from the water and set it on a folded kitchen towel to absorb any water from the bottom of the bowl. Stir in the remaining chocolate (the seed). Stir slowly and gently until the chocolate is completely melted. The chocolate will begin to thicken and become less shiny and more matte as it cools. This part of the process can take up to half an hour. If you want to speed things up, take the bowl to a cooler place. Test again for tem-perature: Once all the seed chocolate has melted, touch the spatula to your lower lip area again. The chocolate should feel cooler than your body temperature. If it feels warmer than your skin, you can drop in a few more pieces of chocolate and keep stirring. If you dont feel anything, this means the chocolate is at about your body temperature, and you need to keep stirring gently until it cools down. When it is ready it will feel refreshing on your skin. You are now ready to pour!

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d e li ci ou s re ce p i e from www.gatherandfeast.com

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WWW.LAFABRIKA.BE

design store + interior design

82 RUE ANTOINE DANSAERTSTRAAT 1000 BRUSSELS BELGIUM + 32 2 502 33 25 INFO@LAFABRIKA.BE

LA_FABRIKA_BRUSSELS FACEBOOK.COM/LAFABRIKA.BE