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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.

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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
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!

 

3 Comments

  1. vincent
    August 14, 2013

    Hello,

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

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    Reply
  2. ruksana
    August 30, 2013

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

    Reply
  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

    Reply

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