Sweet paul

Snow and boxes break!

Taken a few days off to deal with the snow storm here in New York and moving in to our new apartment.
Will be back wednesday next week.
Have a fab weekend!
Stay sweet!
Paul

And the winner is...........

Wren over at chicpea studio.
Please email me your address and the book will be on its way.

"My Happy Dish" Recipe Contest

You still have two days to send in your recipe for the sweet Paul Magazine contest.
Read more about it here.

Recipe monday

God how I love ice cream.
That ice cream maker I bought is the best investment ever.
Nothing beats the home made stuff!
Enjoy.

Blueberry ice cream with lemon curd
Serves 8

1 cup milk
1 egg
3 eggyolks
3/4 cup sugar
2 cups cream
3/4 cup blueberries
1/2 cup lemon curd

Put the milk in a saucepan and heat until almost boiling.
Remove from heat and cool.
Place eggs, egg yolks and sugar in the bowl of an electric mixer and beat until light and creamy.
Add milk, cream and blueberries.
Cool and freeze in an ice cream maker.
Serve the ice cream in glasses with lemon curd.
Photo by Alexandra Grablewski

Crafty friday!

Since its fashion week here in NYC this crafty friday is about just that.
I remember seeing some knitted bangles from Donna Karan a while ago, really beautiful, but oh so pricy.
So why not make your own?
All you need is some cheep plastic bangles
some chunky knits, from a scarf or a sweater
and a hot glue gun.
Its so easy, just cover the bangle with a strip of the knits, then hot glue in place on the inside.
Have a fab weekend.
Photo by Colin Cooke

Book giveaway

In my opinion "The Handmade Market Place" must be the most important book a crafter can have in his or hers bookshelf.
Kari Chapin has written a guide how to sell your crafts locally, globally and online.
Its a great guide for navigating a very unique market.
And Im so proud to have had a very small part of this book.
Yes, there are some tips and hints from little old me in it.
And the best thing for you guys is that I have one book to give away.
So, lets make this very easy.
Just leave a comment, whatever you want and I will draw a winner next thursday at noon.
So deadline is feb 25th at noon.
Good luck!

Enough already!

Oh boy, Im so over this winter.
Its only february and Im already so longing for spring.
Im sure Im not alone.
Went to the flower market today.
Its a bit early for spring flowers, but all the winter blooms are still there for us to enjoy.
So I leave you with some flower images I styled a while back.
And don't worry, there will be a spring!

Photos by Studio Dreyer Hensley

Recipe monday

Wow, another monday.
Can someone please tell me where all the weeks go?
Time just flies.
Todays recipe is a dish I was going to make my beloved yesterday but we went out to dinner instead.
I find scallops to be the perfect little appetizer.
They are easy to make and their sweet flavor complements other flavors perfectly.
So, if you are looking for a little romance on a monday, this is the dish.
Enjoy!

Scallops with chili, honey and wonton.
A little sweet, a little spicy. The perfect combination.
Great way to start a meal.
Serves 4 as an appetizer

4 small wonton sheets
2 tablespoons canola oil
1 tablespoon olive oil
1 teaspoon red chili, finely chopped
4 large scallops, cleaned
2 tablespoons honey
salt
1/2 spring onion, thinly sliced

Heat the canola oil in a pan and fry the wonton sheets until puffy and golden.
Let them cool off on kitchen paper.
Heat the olive oil in a pan, add chili and sauté for 30 sec.
Ad the scallops and honey.
Cook the scallops 40 sec on each side.
Add a little salt.
Arrange wonton and spring onions on small plates, add the scallops.
Drizzle the honey and chili mixture and serve while hot.


Photos by Ellen Silverman

“My Happy Dish” Recipe Contest

Still some time guys to enter "My happy dish" recipe contest.
Deadline for entries are feb 25th.

Do you have one particular dish that makes you happy? Do you want to share it with others? Do you want it (and your face) to be featured in Sweet Paul Magazine?
The recipe will be made and styled by Paul Lowe and photographed by Colin Cooke.

If you answered yes, just follow these three simple rules and enter our contest today:
1) Send in your original recipe* (for 4 people).

2) In 100 words or less, tell us why this dish makes you happy. Don’t forget to include the best way we can contact you (e-mail, phone, fax).

3) Attach a photo of yourself(must be 150dpi).

Please submit your text, recipe and portrait to: myhappydish@sweetpaulmag.com
The winner will be announced in the very first issue of Sweet Paul Magazine.

*All recipes submitted and published become the property of Sweet Paul Magazine and may be edited for clarity and space, and/or rewritten to conform to our editorial style. By submitting recipes and images to Sweet Paul Magazine, you herby grant to Sweet Paul Magazine an irrevocable royalty-free right to use.

Valentines friday

Sunday is Valentines day, so you still have some time to get your treats done.
I hope you have enjoyed my little valentines week here at Sweet Paul and that you feel all warm and romantic.
I wish you all a great valentines day, may all your dreams come true.

I leave you all with a great valentines cake.

Raspberry and almond cake
Make 1 large cake

1 stick butter
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cup plain flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cups almonds
1 cup raspberries

Preheat oven to 325F, 180C.
Cream butter and sugar until light and fluffy.
Add the eggs, one at a time. Make sure to mix well between each egg.
Add vanilla, flour, baking powder and cinnamon.
Stir until you have a smooth batter.
Pour into a well greased cake tin.
Sprinkle with almonds and raspberries.
Bake until golden brown, about 60 minutes.
Cool on a wire rack.
Cut into hearts or squares and serve with creme fraiche.
Photo by Frances janisch