SWEET PAUL SUMMER ISSUE ADVERTISING DEAL!
Folks... I'm so happy to share the cover of the Summer issue with you as well as announce a SPECIAL DEAL on remaining advertising. Your ads will appear in the online magazine as well as the print edition sold in all Anthropologie stores in the US!
Email me for details: advertising@sweetpaulmag.com
Its ramp season.
The farmers markets are now filled with these amazing vegetables. Also known as wild garlic.
They taste a mix of garlic and spring onion and is so wonderful to use in everything from soups, salads, pasta, stews or simply just sauteed in some olive oil.
I love them in pasta.
Ramps and chilli Pasta
Such an easy dish to make—and so much flavor.
Try making your own bread crumbs—it will taste so much better.
Serves 4
3 tablespoons olive oil, plus extra for serving
20 ramps, chopped
2 teaspoons red chilli flakes
Pinch of salt
3 tablespoons dry bread crumbs
1 pound dry linguine
Heat oil in a medium pan and add ramps.
Sauté until tender, about 3 minutes.
Add red chilli flakes and salt.
Cook pasta al dente in salted water.
Drain pasta and add to pan.
Toss gently.
Divide pasta between 4 plates.
Drizzle with olive oil and sprinkle with bread crumbs.
Photos by Ellen Silverman
This is a secret I hardly could keep to myself while working on this deal....
Great news to Sweet Paul fans in Germany.
Sweet Paul Magazine is translated into german and will be sold in news stands all over Germany from may 25th.
It will be filled with all kinds of Sweet Paul goodies, food, crafts, shopping and fun people.
So excited about this.
I saw this idea a while back somewhere online and though it was so cool.
I wanted to give it a try.
All you need is some jars with lids, small plastic animals, superglue and spray paint.
Glue the animals to the lid with superglue and spray the whole lid with paint.
Let it dry and you have the cutest jars ever.
Have a great weekend all.
Photos by Alexandra Grablewski
The queen of desserts Amy Atlas has just launched a new book called "Sweet Designs".
Its amazing what this woman can do with desserts, crafts and fun ideas.
Perfect for anyone planning a party or just need some beautiful inspiration.
Amy had been kind enough to give us a fresh copy for us to give away to one lucky winner.
All you need to do is to tell us what's your favorite dessert is.
Giveaway closes monday may 14th at noon.
I'm a total dog for shellfish. One of my favorites are the wonderful langoustine.
Also known as the norway lobster, so how could I not love it?
The sweet flesh tastes like a mix of shrimp and lobster.
This is one of my favorite ways of using them.
Enjoy.
Grilled langoustines with dill
I can eat langoustines everyday.
Lemon and dill is the perfect company.
Serves 4
8 langoustines, cut in half lengthwise
I brioche loaf, crumbled
1 stick butter, room temperature
1 tablespoon lemon zest
2 tablespoons chopped dill
juice of 1 lemon
salt and pepper
Preheat oven to 375F.
Place the langouishes in a large baking dish.
Place the brioche crumbs on top.
In a bowl mix together butter, lemon zest and dill.
Place butter on top of brioche crumbs.
Drizzle with some salt and pepper and finally add lemon juice.
Bake until golden, about 12-15 minutes.
Photo by Colin Cooke
Happy friday everyone.
This is another fun and easy-to-make project.
And all in the best recycle spirit!
All you need is a bunch of wine corks and superglue.
If you don't have 60 wine corks lying around the house you can ask your local wine shop, restaurants,bars etc.
I got mine from my local wine shop, they gave me 100 corks.
Start by gluing 3 corks together, you have to use superglue and not a hot glue gun.
Continue to glue corks to each other until you have a circular shape.
It needs to be big enough to rest a pot on top.
Once its dry its ready to use.
Photos by Alexandra Grablewski
