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’.
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
1 1/8 (500 grams) lamb chops
1 medium onion
3-4 twigs rosemary
1 tbsp sweet mustard
juice of 1/2 lemon
4 cloves garlic
If I were asked what meat I think is the most delicious, I would be going back and forth between steaks of beef and chops of lamb. That’s what usually happens a restaurant’s menu is put in front of me:) But not today – this time I chose the lamb, and give you this extremely tasty, flavorful and pretty easy to make dish. Let’s begin!
Pre-heat the oven to 390F. Cut potatoes, carrots and onions in stripes. In a bowl mix mustard, lemon juice, salt and 2 finely chopped cloves of garlic. Add a tablespoon of olive oil. Stir this mixture, adding the vegetables and rosemary, then put it all in a baking dish and. Bake for 25-30 minutes.
While the vegetables are being baking, prepare the meat. Season it with salt and pepper and crush 2 cloves of garlic in a mortar (or simply squash them with the handle of a knife). Heat some vegetable oil in a frying pan, out in the garlic, rosemary and fry the chops on both sides until they get golden. Now put them in the form directly atop the vegetables and return to the oven for another 10 minutes. All set, bon appetit!