Are you all as excited for the upcoming Easter as I am? While winter doesn’t seem to finally go away, the clock is still ticking, and it’s high time to get it on with some spring-time yummy things. As always, I am happy to share with you guys what I’ve been up to lately.
Hi from the busy food photography department that is my studio! Are you folks as excited as I am about this winter getting close to its end already? That’s right, pretty soon the snow (we do have some lying around here in Germany right now) will finally melt, making way for the spring season of 2013.
Can’t wait to shoot summer images, but still this winter has brought some exciting opportunities, cooperations, photoshoots, and cooking challenges as well. As always, I do appreciate you reading and following this blog, and would love to share some of the recent images with you guys!
No, no, no – I haven’t been lazy or anything! To the contrary – the amount of images I am shooting has been continuously growing lately, which sort of totally kicked me off track with this blog.
As the Christmas season is closing in, I decided to take some time off the daily routine and to share some of the pictures – and a couple of my favorite recipes! – with you guys! For those of you who are fortunate to read German, there are more of my images and corresponding recipes spread across recent issues of ‘So isst Italien’ and ‘LandGenuss’.
How is this summer treating you so far, dear readers and followers? Particularly in Europe, it hasn’t been the sunniest so far, but they keep promising that the ‘real summer’ still might be just around the corner!
I have been incredibly busy over the last weeks, creating recipes and styling/shooting tons of images for the magazines I work with. SO here is my update for the food photography summer so far, packed in selected images – hope you’ll enjoy it! As always, be sure to check out the original recipes in the ‘So isst Italien’ and ‘Landgenuss’ magazines, and let me know how you liked those!
I’ve came across this recipe by Donna Hay and though I’d add this type of chicken course to my collection. The recipe by Donna Hay goes like this:
8 chicken thigh fillets, skin on and bone in
2 brown onions, quartered
1 lemon, sliced
6 cloves garlic, unpeeled
10 sprigs thyme
1/4 cup (60ml) olive oil
1/2 cup (125ml) dry white wine
1 1/2 cup (375ml) chicken stock
for the gingerbread:
per 2 cups flour -
1 / 2 cup sugar
5 1/4 ounces (150 grams) honey
1 / 2 teaspoon baking powder
1 3/4 ounces (50 grams) almonds or walnuts
ground cinnamon and cloves
for the glaze:
1 cup powdered sugar
4 tablespoons water
1/2 tsp lemon juice
Here is another great recipe from the Russian “Book of tasty and healthy food” – gingerbread with honey.
This recipe is for a pan approx. 13 x 8 inches
Stir an egg with sugar and grind in a bowl, add honey, cinnamon and clove powder, baking powder. Stir well, add flour and knead for 5-10 minutes. To make the dough turn dark, it is necessary to add burnt sugar (roast some sugar in a small pan, add
1 1/2-2 tablespoons of water, boil and then add to the dough).
Put the dough onto a baking sheet or in the form, oiled and floured, flatten, sprinkle with almonds or walnuts and place in the oven preheated to 350F (180C) for 15-20 minutes. Cut the gingerbread along the middle, fill with jam, and covered with glaze atop (optional). Before serving, cut in small rectangles, like brownies. Enjoy!