Sweet Paul - a Pretty Lovely Mag!

There has been a quiet revolution out there in the lifestyle press, led by a 50-year-old Norwegian-born gentleman named Paul 'Sweet Paul' Lowe who lives and works in New York City as a food and craft stylist, and looks like a bearded teddy bear 'chasing the sweet things in life' - and yes this might as well include honey and hives of habitation...

Welcome to the world of Sweet Paul, a digital and print magazine that is creatively revisiting lifestyle, and where - refreshingly - normality is the new luxury. There is an honest, authentic love for the home in Sweet Paul's approach that has been honed and crafted over the last six years, with a consistent attention to detail and an eye for beauty in the everyday. There is a thoughtful art direction to the modern home with enough nostalgia and countrified hands-on approach in the homemade and handmade that makes us want to cosy up on our sofa with the mag like a family member to soak up some inspiration, before cracking on with the new projects!

DIY Rubber Stamp

Sweet Paul's honesty verges on humility in its approach to recipes, entertaining, DIY, kids or pets that truly makes this magazine an inclusive family-focused, family-friendly publication that involves everyone in. It celebrates the lifestyle without the drama, the lifestyle that lives in or near the city or further afield, and yet the city's noise is pared down of its hustle and bustle.

Glitter Acorns

Angel Chocolate Easter Eggs

Family gatherings and other joyful celebrations of life are given centrestage. Everyone is truly invited here, in a rare balancing act! There is no poncey editorial tone, no political message, no megalomaniac overpaid chefs dishing out impossible recipes, no pretentious interior designers talking down to us readers; no intimidating displays of lavishness or brash. Everything is at its place. Everything is paced, measured, tasteful and tasty! Sweet Paul gently nudges us to bring in elegance into the every day, in a sweet and pretty lovely way! Sweetness has never tasted so good!

Lunch Bowl with Cauliflower, Avocado and Eggs

Sources: The publishing adventure of Sweet Paul quarterly magazine kicked off in Spring 2010. If you are a late starter, Sweet Paul's got it all covered for you! Thus do rest assured that you won't be missing out as all of Sweet Paul's back copies are still available to purchase here. And why look back when you can look forward? Purchase an annual print subscription of Sweet Paul magazine (4 issues) via this link or a digital PDF subscription via Gumroad. Meanwhile (1) Sweet Paul's latest edition, Issue 25/ Summer 2016 is available to read online, via Issuu, the digital magazine platform. (2) DIY Rubber Stamp by Sweet Paul. (3-4) There is Sweet Paul inspiration for every season and holiday under the sun: (3) Glitter Acorns for Christmas and (4) Angel Chocolate Easter Eggs. (5) A quick bite with some bite: Lunch Bowl with Cauliflower, Avocado and Eggs by Sweet Paul. (6) The print version of the latest magazine issue may be purchased here for a cool $18.00 and the PDF version via Gumroad for a sweet $2.99. It's your call, folks! And for that extra generous dollop of sweetness, you have 280+ pages of it in a book, as Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love! We just can't get enough!

Sweet Holiday

If the idea of baking Christmas Puddings or Yule Logs from scratch turns your festive mood into a pickle, or if  you wish to forsake tradition for originality, then Mirabelle's selection will keep the kitchen drama to a minimum and bring WOWs to the dinner table! Enters an Italian brioche by the name of 'Pandoro', dressed up to the nines with all the trimmings...

Source: Le Pandoro Gourmand by Laura Zavan (in French), translated and adapted below by Mirabelle. The recipe is from Laura Zavan's desserts book, Dolce, La Pâtisserie à l'Italienne, published by Les Comptoirs Marabout.

Pandoro Gourmand (Scrumptious Pandoro Recipe)

Preparation: 30 mins
Serves 10

• 1 quality artisan Italian Pandoro (1kg/ 2.3lbs in weight), from Italian delicatessen
• 250g (8.8oz) mascarpone
• 25cl (8.7fl.oz) double cream (or whipping cream), extra-chilled for half an hour in the freeze box
• 3 egg yolks at room temperature
• 50g (1.7oz) brown caster sugar
• 2 tablespoons spirit of your choice (Brandy, Cointreau, Amaretto, etc.) - or vanilla extract
• 1 whole pomegranate - or 100g (3.5oz) redcurrants
• 2 tablespoons icing sugar

Method:

Prep the pomegranate: slice it in quarters and deseed. Keep aside.

Whisk together the yolks, caster sugar and spirit (or vanilla extract) until the mixture is smooth and pales down in colour. Fold in the mascarpone and whisk together to a fluffy consistency.

Make the whipped cream: whisk up the extra-chilled double cream until it holds soft peaks. Then carefully fold it into the mascarpone preparation, a few spoonfuls at a time so as to keep the mixture fluffed up and light.

Lie the Pandoro on its long side onto a chopping board. Carefully slice the Pandoro with a bread knife into half a dozen parallel slices, each approx. 2cm (1in) thick (see photo). Then with the knife, divide the largest slices into halves (or thirds).

Stack up the slices, generously sandwiched up with the cream (either use a spatula or piping bag to do so). For added effect, reshape the Pandoro into a star shape (i.e. with the slices in quincunx - see photo). Liberally sprinkle the pomegranate seeds (or redcurrants) and dust a veil of icing sugar for the finishing touch, et voilà!

And now for... The Mirabelle 'Midas' Touch: 

1. Mix a handful of jelly beans in with the pomegranate seeds.
2. Substitute the mascarpone with Chestnut Purée and combine to the whipped cream. Optionally add in 2 tablespoons of Tia Maria. Substitute pomegranate seeds for chocolate chips. For the finale, dust a veil of pure cocoa powder and then a veil of icing sugar. Decorate the top of the Pandoro with either cupcake sugar toppers or crushed Marrons Glacés (candied chestnuts) for extra indulgence!

Book cover picture via Amazon