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Hello summer! Issue #03/2013

Posted by: on Jul 2, 2013 | 3 Comments

I know it’s been a while again since I’ve posted updates here. The thing about work-life balance is that you either knee-deep in work or in life; the balance gets lost somewhere inbetween :)

But as I’ve been somewhat productive over the time that has passed since the last issue, here’s a quick best-of of what I’ve been up to with my dear magazine clients.  Since the long awaited summer is finally here, I am mostly shooting desserts, fruits etc.


Above images: Chocolate cake with cream and strawberries (receipt can be found in : “Lisa Kochen & Backen”)  | Flowers as they grow in the fields around here.

Above images: Various dip recipes from the recent issue of “So isst Italien”. A great idea if you’re going to have a picnic.

Above images: A tartlet with caramelized pudding and gooseberry ice cream and a macadamia gooseberry cake from the summer issue of “Sweet Dreams”.

I wanted to share the recipe for the macadamia gooseberry cake, because I found it sooo yummy!
The original recipe is from “Sweet Dreams”‘s summer issue.

For the dough:

500g gooseberries (from a jar, drained)
150 g soft butter
150 g fine sugar
3 eggs
Grated zest of 1/2 lime
200 g flour
2 tsp baking powder

For the streusel (crumble misture):

250 g flour
150 g of sugar
150 g soft butter
75 g macadamia nuts
Drain gooseberries, collect the juice. Whisk butter to a creamy condition, adding sugar to the bowl in the process. Add eggs one by one. Stir in lime zest. Mix flour and baking powder, stir briefly, add about 4 tbsp of gooseberry juice. Put the dough in a greased round or square baking tin and smoothen the dough.

Preheat oven to 180C. Knead the flour crumbs, sugar and butter to a crumbly mass. Chop macadamia nuts and stir them in.

Distribute gooseberries atop the dough in the form and sprinkle the streusel over it. Bake for 30-35 minutes in the middle of the oven. Sprinkle some icing sugar over the cake if desired.

Above images: From the series “Melons and watermelons”. A melon mousse cake, a melone curd tart with passion fruit, summer fruit mascarpone cake, a melone mousse – from the summer issue of “Sweet Dreams”.

Above images: yogurt cream with mixed berries and caramel, quark strudel with cherries, lavender rice pudding, milkshake with currants – all from the recent issue of “LandGenuss” (July/August).

Above images: Very unusual and interesting recipes of Italian Tramezzini – chck te recentissue of “So isst Italien” (June/July)!

Above images: LandGenuss has a new summer fruits special with many of my images.


Hope you liked this update. Stay tuned!



  1. vincent
    August 14, 2013


    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,


  2. ruksana
    August 30, 2013

    could you please give me the recepi forhttp://www.foodthrualens.com/wp-content/uploads/2013/06/issue11_9.jpg

  3. ruksana
    October 24, 2013

    i am waiting since august for the recepi from you you can send it to ruksanafrosh@gmail.comruksana
    August 30, 2013
    could you please give me the recepi forhttp://www.foodthrualens.com/wp-content/uploads/2013/06/issue11_9.jpg


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