Daring Bakers: Saffron and Cardamom Doughnuts with Pistachios

  

Frying and me – well we are not such good friends. Don’t get me wrong I find fried foods tantalizing and utterly delicious, but I also know that after indulging in fried foods, I not only feel guilty but also – greasy!  

From Plate to Page: A Hands-on Food Photography and Writing Workshop

I’m really excited to share something that’s been in the making behind the scenes for several months now. Today I finally get to share it with you all.

May I introduce From Plate to Page: a unique workshop dedicated to food photography and writing. But it goes far beyond that, because we believe we’ve put together a concept that’s unlike anything offered here in Europe.

The idea: an exclusive group of just 10 participants keen on taking their writing and photography to the next level, be it for their blogs or for professional work.

We have tailored a meticulous 2.5 day programme filled with intensive writing and photography assignments and hands-on activities to realize your goals and visions. With four very competent instructors, each in her own field, we want to cater to each individual participant with many one-on-one discussions throughout the weekend.

We’ve even chosen a charming and secluded retreat right here in the quaint country-side of Weimar, Germany to make sure we are not distracted and are able to let our creativity flow.

What I am loving about this form of workshop is that we’ll be working together as a tight and close group and we are making sure to keep the number of participants to a maximum count of 10. After the feedback we were able to gather from other conferences we have spoken at in the past, we are pretty sure this is what many of you are looking for.

It’s been something that each of my lovely collaborators and I have envisioned to do for a long time. I hold a deep respect and incredible affection for each one of these ladies I will be working with on this project. We have so many great and fun ideas and look forward to realizing them.

Come and have a look at what we have planned for you at the Plate to Page Programme. Read a little about Plate to Page and our concept behind it. See where we’ll be spending the weekend in the lovely country house in Weimar. Finally if you like what you are reading and think this is exactly what you have been looking for – well what you waiting for – Register Now! Registrations will be taken on a first-come-first-serve basis and once we have reached the maximum of 10 participants registrations will be closed.

We’d love your feedback so please let us know what you think: contact us!

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All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Monthly Mingle: Fruit in Baking

  

I am really excited to announce the next Monthly Mingle, because not only do I have the perfect recipe in my head for the event but mostly because one of my most dearest friends is guest hosting this time. Deeba of Passionate About Baking is a true inspiration with all her exquisite recipes and creations and her passion shows in everything she does. She needs to introduction I am sure of it.

Deeba’s passion is baking with seasonal fruit and therefore it was no surprise that she chose to incorporate this into the Monthly Mingle theme this month. She says:

“Trying to include fruit in bakes, keeping it seasonal as far as possible, continues to be a passion with me. I enjoy following fruits in season, and discovering what more I can do with them.”

So I hope you will join Deeba and myself as we lay out the table for a fruity mingle this month with Fruit in Baking. Please visit Deeba’s blog for more details.

Here’s how it works:

1. Create a dish that fits the Fruit in Baking theme as described above.
2. Post about it on your blog from now till 22 November 2010 {Entries must be in English, please}.
3. Your creation should be prepared for the current Monthly Mingle theme and only shared with a maximum of 2 other blog events. Let’s try and keep the creations as fresh as the ingredients you use.
4. You must provide a link to Deeba’s post and/or the official Monthly Mingle page.
5. Once you’ve posted your dish, please send your entries to Deeba: vindee{at}gmail{dot}com with your name, location, post link and a 300px wide picture {not bigger than 1 MB}

Hope to see you all there.

Have a great Sunday!

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All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Lavender Cardamom Scented Flan de la Casa

   

One of the things I enjoy the most is creating a recipe on the spur of the moment. The ideas seem to emerge in my head and I feel the immediate urgency to capture these ideas in a creation.  

Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet

 

When the family get together it’s usually a time for lots of laughter, storytelling and plenty of hugging. My parents have never eschewed from showing their emotions openly. They are gregarious, warm and loving people and it takes only a few moments with them and friends quickly are enamored by them and captivated by their stories.

Design*Sponge: In The Kitchen With a Spicy Bowl of Curry Noodles

   

This weekend was busy and filled with lots of fun, friends and food. It was the annual Onion Market Festival (I wrote about it in 2008) here in Weimar this weekend. The Onion Market in Weimar is always a great occasion for us to invite friends and simply enjoy Weimar in a totally different atmosphere.

Each year both Tom and Soeren take part in the Weimar City Run, which accompanies the Onion Market. However, as Tom is recovering from a minor foot surgery, this year Soeren was left to defend the Wolff name alone.

He joined the running club at his school this year and has been training hard. His aim was simple: not to repeat the debacle of last year, where he fell and scraped his knees fairly badly. Being the tough kid he is he got up and continued running, making it to the finish with a few tears but determined to come in as a finisher. This year he was driven to do better. His will and resolve did surprise me and I had all my toes and fingers crossed for him.

He had worked out a simple strategy and in the end it worked well for him.

The weather was simply perfect, the gorgeous blue skies with speckles of fluffy white clouds certainly made the Onion Market experience memorable. We spent the whole day at the Onion Market, enjoying the Zwiebelkuchen, Federweisser, riding the Ferris wheel and simply indulging in good company.

That evening Soeren’s last words before he went off to bed were “I’m nervous to check my ranking in the computer tomorrow!” He came in 12th in his age group. He was fairly chuffed about the result!

The weekend also brought in some great news, one of which was that my feature for In The Kitchen With over at Design*Sponge was live. I think it was back in April when Kristina and I began working on the feature together. I loved her easy going way and professionalism. We contemplated a few ideas and quickly decided on one – it fit perfectly.

These Thai Red Curry Noodles are pretty much what my kitchen is all about!  Head on over to Design*Sponge to get yourself a bowl of theses spicy noodles. Let me know what you think!

I’d like to say a huge Hi! and welcome to everyone who’s visiting my little space here from Design*Sponge. It’s great to have you all over and hope you’ll stay around for more. Maybe you’d like to get to know me better, or just browse through a few of my recipes – grab a cup of tea though – I have over 600, or even travel with me to some exciting countries and cities. Hope you are ready to join me on my crazy roller coaster ride.

 

More fun news to come later and stay tuned – tomorrow I’ll tempt your sweet tooth again! 

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All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines

  

Usually when we have invited friends or family for a dinner, I look forward to the entire planning process of the evening meal. Maybe it’s the hotel background that triggers these buttons, but browsing through cookbooks or my recipe notebook and musing over the choices and selections, really makes me happy and content.

A Taste of Yellow: Tagliatelle in Creamy Saffron Sauce and Serrano Ham

  

Helplessness! It’s an awful feeling especially when you want nothing more to do than help a loved one or a special friend but can’t. Every part of you yearns to simply reach out and take away the pain, the misery, the unhappiness and your mind screams “it’s unfair!” over and over again.