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