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 1 ROUND SPRING FORM (26 CM) / 12 PIECES
For the dough:
500g gooseberries (from a jar, drained)
150 g soft butter
150 g fine sugar
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!