NEU MAGAZINE

DISCOVER OUR NEU STONEWARE SERIES

We are pleased to introduce our new stoneware series called NEU.

The NEU series is a part of our Autumn/Winter 2014 collection which focuses on reflections from our life and the lovely things that surround us. We at ferm LIVING have a true passion for

well-crafted design and everyday aesthetics.

Creative minds, skilled hands, great techniques and a lot of effort is put into each and every single product. We value sustainable and

honest materials, high quality and good craftsmanship.

THE NEU SERIES

The NEU series is inspired by Bauhaus classics, using strictly geome-tric shapes in the design. The look of the stoneware cup, platter, pitcher and bowl is softened by the vivid grey glaze, which gives the products an

unique touch. All products are dishwasher safe.

Neu bowlItem no: 5339ø: 24 x h: 7 cm

Neu pitcher - smallItem no: 5336Ø: 9 x h: 10.5 cm

Neu platterItem no: 5338w: 15 x h: 1 x l: 31.5 cm

Neu pitcher - largeItem no: 5335w: 15 x h: 22 cm

Neu cupItem no: 5337w: 13 x h: 5.5 x d: 10.5 cm

BEHIND THE SCENES

We always love to visit our suppliers to understand and see how the production takes place. Get a quick look

behind the scenes on the next pages.

Production of the NEU series starts with the stoneware blend, which consists of raw material, clay and water in certain proportion.

The stoneware is injected into the molds to get the right shapes.

After modifying, the clay bodies are taken out from the molds and fired at about 800 degrees for four hours to make sure that the clay bodies are dry enough.

Hereafter, the reactive glaze is dip-ped on each item and the products are fired at 1230 degrees for nine hours.

HAND SKETCHING

Each product in our collection starts out with a sketch. We value and respect the design process in all our designs

very much. Here is a glimpse of the way from sketch of the NEU stoneware series to the final products.

NEU SWEET LOVE

We love coffee and we love cake. In this delicious menu on the following pages we give you mouthwatering recipees made by

Danish food blogger Cecilie Svensson.

COFFEE COOKIES WITH SALTED CARAMEL BUTTERCREAM

These cookies are absolutely delicious, even if they do take a bit of time to make. Make the caramel the day before, so it can stand and set over night. It is important that it cools down completely before you mix it into

the buttercream.

Ingredients:Coffee Cookies:

300 g flour50 g ground almond

2 tbsps finely ground coffee200g cold butter, diced

100g icing sugar1 whole small egg + 1 egg yolk

Caramel Buttercream250 g sugar30 g butter2½ dl cream

The seeds of 1 vanilla pod½ tsp Maldon sea salt

200g soft butter200g icing sugar

100 g dark chocolate for decoration

Preparation: Caramel sauce: place the sugar in a saucepan and let it melt over a low heat. As soon as the sugar starts to

caramelise, carefully tilt the pan the pan from side to side to distribute the heat. Once the sugar has turned to deep, golden-brown caramel, add the butter and stir with a wooden spoon until the butter has been absorbed

into the caramel. Add the cream and stir until the cream has also been absorbed. Let the caramel simmer without a lid, stirring regularly, for 5 minutes. Remove from the heat and pour it into a lidded container (not

plastic) and let it set in a cool place.

Mix the flour, ground almond, coffee and butter and rub the mixture with your fingertips until it resembles coarse breadcrumbs. Add the icing sugar, whole egg and egg yolk and quickly knead the dough until it is con-

sistent. Cover the dough in cling film and let it cool in the fridge for approx. 30 minutes. On a floured surface, roll the dough out thinly to a thickness of about 2-3 mm and cut into shapes, using a cookie cutter. Lay the cookies carefully on a baking sheet covered with baking parchment and bake them at 180˚ for approx. 12-15

minutes until they are crisp and golden. Let the cookies cool completely.

For the buttercream, beat the soft butter for a few minutes until it is creamy and fluffy, and then add the icing sugar, a little at a time. Then continue beating for a few more minutes until the cream is fluffy. As you beat,

add the caramel, a little at a time. Transfer the cream to a piping bag with a star-shaped nozzle and pipe on to half of the cookies, before laying the remaining cookies on top. Melt the chocolate in a bain marie and then

transfer to a new piping bag with a very small hole at the end. Pipe on to the finished cookies and let it harden for a couple of minutes before serving.

MINI MAZARINES WITH PRUNE CONSERVE

These little cakes can also easily be made in a larger version or even in a spring form cake tin. Just adjust the baking time accordingly. It is better to make the preserved prunes 1 or more days ahead of time, giving them

time to really soak up the taste.

Ingredients:Preserved Prunes:

2 dl port or fortified wine3 dl water

150 g cane sugar1 star anise

1 vanilla pod, split lengthwise2 whole cinnamon sticks

Approx. 600 g dried prunesMazarine dough:250 g marzipan

250 g sugar250 g softened butter

½ tsp vanilla powder4 large eggs 3 tbsps flour

½ tsp baking powder½ tsp salt

Preparation: Halve the prunes. Boil the syrup and simmer, uncovered, for approx. 20-30 minutes. Pour the boiling hot syrup over the prunes and let them soak for at least a few days, preferably longer, to give them

even more flavour. Heat the oven to 180˚. Beat the marzipan, sugar and butter until soft, fluffy and creamy. Add the eggs one at a time and beat thoroughly between eggs. Sift the flour, baking powder and salt into the mixture and fold in thoroughly. Fold in the prunes. Grease and flour a spring form cake tin or small, separa-te tins and fill with the dough. Bake the cake/s for approx. 35-40 minutes or, in the case of small individual

cakes, for approx. 20-25 minutes. Let the cake cool before turning it out of the cake tin.

ICED COFFEE WITH SPICEY COFFEE SYRUP

An affogato with warm undertones. The flavour of cardamom goes perfectly with coffee* and raises this simp-le, delicious dessert on to a different level. This dessert was originally made with espresso, but you can also use

extra strong coffee, as long as it is freshly made.

4 servingsIngredients:

Coffee Syrup:1½ dl water

1 dl cane sugar½ dl Kahlua (Can be replaced with coffee with 2 added tbsps sugar)

2 whole star anise1 litre high quality vanilla ice cream or coffee ice cream

4 double espressos or 4 dl strong coffee

Preparation: Boil up a syrup of water, cane sugar, Kahlua and star anise. Stir with a wooden spoon until the sugar dissolves, and then let it simmer for approx. 10 minutes. Let the syrup cool to room temperature. Remove the ice cream from the freezer and let it stand at room temperature for approx. 20 minutes.

zJust before serving, scoop the ice into 4 glasses. Make the espressos/coffee, and then pour over the ice cream immediately. Drizzle with the syrup and serve.

*Our favourite coffee these days are from Danish roastery Coffee ColletiveVisit them here

SEE MORE PICTURES

Small moments are said to make life big. Moments like reading a book in a favourite chair, staring at a vivid shadow, enjoying a dinner

with family and friends or having a good cup of coffee. Embrace the small and sincere moments in everyday life. We do.

CONNECT WITH US

INSTAGRAM FACEBOOK BLOG PINTEREST