December 29, 2014

STINE LETH x ferm LIVING

The Danish knit-artist Stine Leth, has created 30 unique knitted wall-pieces for ferm LIVING which will be sold exclusively at fermliving.com from Monday January 26th.

Artist Stine Leth works with knitting and creates colourful wall-artworks, sculptures and figures and she expresses her creativity through different levels of design and art as well.

For the collaboration with ferm LIVING she has knitted 30 wall-pieces where frames made of wood are covered with abstract, knitted patterns in a wide palette of colours and qualities.




Stine Leth
“We are very happy about the pieces Stine has created for us. Just like us, she is concerned with craftsmanship and the unique which has been breeding ground for a good, creative collaboration”, explains Trine Andersen, designer and owner of ferm LIVING.  

The 30 artworks are all very playful which is a determining factor for Stine Leth who thrives in a humorous and colourful universe, which is reflected in the spontaneity and joy in her work.

“I think it is fun to mix art with the world of design as it is – just like design – what we surround ourselves with in our homes. This is why it is obvious to create a range of artworks for ferm LIVING”, Stine Leth says.




The 30 works measure from 20 x 20 cm to 50 x 50 cm and cost from €250.


December 23, 2014

Decorate the tree

This is our version of the christmas tree. We wonder how yours look like...

Merry christmas everybody!!!

December 22, 2014

ÆBLESKIVER

A little treat - here is a Christmas recipe for unconventional 'Æbleskiver' from one of our favorite chefs Mikkel Marschall:

“Brændende Kærlighed*” as “Æbleskiver**”

70 g of wheat flour
4 g of salt
70 g of cream
50 g of egg yolk
70 g of egg white
35 g of butter
40 g of finely chopped bacon
40 g of finely chopped onion

Fry the onion in the butter until they are transparent. Fry the finely chopped bacon. Whisk together flour, salt, cream and egg yolks.
Add the onion, butter and bacon to the mass. Whip the egg whites stiff and gently fold it into the mass. Pour the mass in to a baking bag.
Bake in an “æbleskive” iron pan in a little clarified butter.

* Brændende kærlighed (English: Burning love) is a traditional Danish dish consisting of mashed potatoes topped with fried bacon and onions.
** Æbleskiver (English: Apple slices) are traditional Danish pancakes in a distinctive round shape

Not Another Bill x ferm LIVING





Presenting another collaboration with Not Another Bill, who sends out surprise gifts. This months surprise is our Bottle Opener.

Read more at notanotherbill.com


December 8, 2014

ELKELAND + FRIDA DALSJØ x ferm LIVING


In the spirit of Christmas, we asked the two Danish up-and-coming designers Elkeland and Freya Dalsjø to give their creative interpretation of this years Christmas table using only our products and their creative minds.The tables were presented to the Danish press at a lovely event last week, and now it's your turn to see the Christmas tables... We hope you like them.

ELKELAND
Elkeland is a visual workshop based in a small cottage in the countryside. Ida, who founded Elkeland, is fond of solitude and contemplation. Therefore, she spends time in an isolated cabin, where she produces prints and handcrafted interior objects. Ida's visual work moves in the abstract area between experiences and performances. The contours of Elkeland is unveiled, as they move through the area, discovering the visual constellations and digital irregularities that appears.

Elkeland's table


FREYA DALSJØ
The Danish fashion brand Freya Dalsjø was established in Copenhagen, 2012. The fashion designer of the same name, is educated at the renowned Royal Academy of Fine Arts in Antwerp. Freya Dalsjø opened the fashion week during the Copenhagen Fashion Week, in August 2012, and has since shown her summer and winter collections during the Copenhagen Fashion Week.

Freya Dalsjø recognized for an architectural and uncompromising approach to fashion and clothing, and has been presented at Somerset House during London Fashion Week, the Pitti Imagine in Florence, Super in Milan, at the National Museum in Copenhagen and soon during fashion exhibition at Brandts in Odense.


Freya's table






MERRY CHRISTMAS

Yes, we know it's been a while. But we're back on the blog with a lot of X-MAS love.

October 24, 2014

NEU SWEET LOVE - DELICIOUS RECIPES

We love coffee and we love cake. In this delicious menu we give you mouthwatering cake 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 flour
50 g ground almond
2 tbsps finely ground coffee
200g cold butter, diced
100g icing sugar
1 whole small egg + 1 egg yolk
Caramel Buttercream
250 g sugar
30 g butter
2½ dl cream
The seeds of 1 vanilla pod
½ tsp Maldon sea salt
200g soft butter
200g 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 consistent. 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 wine
3 dl water
150 g cane sugar
1 star anise
1 vanilla pod, split lengthwise
2 whole cinnamon sticks
Approx. 600 g dried prunes
Mazarine dough:
250 g marzipan
250 g sugar
250 g softened butter
½ tsp vanilla powder
4 large eggs
3 tbsps flour
½ tsp baking powder
½ 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, separate 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 simple, 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 servings
Ingredients:
Coffee Syrup:
1½ dl water
1 dl cane sugar
½ dl Kahlua (Can be replaced with coffee with 2 added tbsps sugar)
2 whole star anise
1 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. just 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.

October 23, 2014

THE NEU MAGAZINE




We are pleased to introduce the new stoneware series called "neu" inspired by Bauhaus classics, using strictly geometric shapes.
View the NEU Magazine and get inspiration, lovely sweet treat recipes and read about the design process of the stoneware series.

October 20, 2014

MOHAIR THROWS



Our Mohair blankets are perfect for a cold day in your favourite chair or sofa.

They are made of wool from angora goats and produced in South Africa. Read the more about the production and mohair process below.


October 15, 2014

EYES NIGHT ONLY



EYES/NIGHTS ONLY is a residence concept by DIFT based on an exhibition set-up, which will only be open during Biennale Interieur in Kortrijk. The concept involves temporary residences, in which designers and brands create an artistic installation reflecting their take on a hotel room.
Our good friends at Espoo did a damn well job of decorating one of the rooms.

During the day, the rooms will be accessible to visitors, and at night they become the rationale of the project: creating affordable rooms for young designers and visitors of the Biennale Interieur 2014.


October 10, 2014

OUTLET

Vi åbner dørene for lagersalg på mandag kl. 16.

Spar op til 70% på udvalgte produkter.

And you are all invited!

October 3, 2014

THE FERM LIVING GUIDE TO SET THE PERFECT TABLE


STYLISH TABLE SETTING


Small moments are said to make life big. Moments like enjoying a dinner with family and friends with a beautiful covered table.
Decorate with this new unique table cloth full of decorating splashes.

Our table cloths are made of 100% organic cotton and comes in two sizes and two colors.

Our cotton napkins are also made of 100% organic cotton and comes in set of 4.

See them all here

October 2, 2014

RED OBJECTS

Styling by Marie Graunbøl for OAK Magazine with our Cube and Winebottle Candleholder.

See all our candleholders here

September 30, 2014

FROM SKETCH TO PRODUCT

We value and respect the design process in all our designs very much, so all our products always start out with a sketch.  Here's a glimse of the way from sketch of our new Neu stonewear series to the final product.

First sketches

 
Final product



The Neu series is inspired by Bauhaus classics, using strictly geometric shapes. The look is softened by the vivid grey glaze, which gives the products an unique touch. All products in the series are made in stoneware with a reactive glaze. 

See more here

September 11, 2014

THE LA DADA BOX

Our good friends at Milk Magazine are launching a limited edition gift box with 21 surprises - the La DADA Box with products by Bon Point, Stella McCartney Kids, Donna Wilson, Mini Rodini and da-daaa us.

The box will be able to buy at milkmagazine.net from the 19th September and in Colette and Le Bon Marche from the 20th.
But you can also enter their Pinterest competition, where you can win a box, by creating your own DADA box board. Read more about the competion here (in French).

SPOILER ALERT! We have this little fellow in the box :-)






video

September 10, 2014

MAGAZINE HOLDERS

We love beautiful and inspiring magazines. Our two different, yet stylish, magazine holders are perfect for displaying and storing your favourite magazines.

Canvas magazine holder with leather details made in collaboration with Søren Rose Studio.
Now available in shops and on fermliving.com

Brass Magazine holder. Also available in shops and right here.


September 9, 2014

Maison & Objet Autumn 2014








Today is the last day of the Maison & Objet fair in Paris. Thanks to all the lovely people who stopped by. It has been an absolute pleasure to present our AW14 collection to you!