It’s been a while! I’ve been missing around here for the past several weeks – I know but my thoughts have been here. Summer has taken control of me and all my time. While we are enjoying the long warm days and evenings, I’ve been engulfed with several projects and photo jobs that have dominated most of my time. It’s been a very interesting time around here.
After my return from Helsinki I was thrown into a project that I have been looking forward to for months. It’s more than a photography project as it includes so many different levels and calls on me to take on a variety of roles. Working together with a new client, I have the grand opportunity to travel the state of Thuringia, in which I live in, for the next several months discovering artisan producers, regional farmers, talented young restaurateurs and accomplished chefs as I journey through this stunning state of mine. While photographing their products, traditional dishes and creations is a major part of the job, I also get to write articles about my travels and my experience. The project goes a step beyond as an exciting and challenging part for me will be to take the products or those traditional dishes and developing a totally new recipe with a different twist to it. All of which is documented, styled and photographed … and filmed.
It is all part of a large campaign started by the tourism department of Thuringia to redefine and reposition the typical Thüringian products and classic dishes into the international and national markets. I am beyond stoked to be entrusted with this job and have been commissioned to lead the project on all of these levels. Kulnarik, as the campaign is called, will be pushed on all media platforms from social media, to print and publications, events and exhibitions, and TV.
The TV part makes me nervous as it will be the one camera I will be standing in front of instead behind. And as you read this today the TV crew are here at home … filming me as I interpret the bratwurst in a different fashion. We’ve almost wrapped up the fist report, which as you might guess was the mighty “Thüringer bratwurst”. If you are following my feed on Instagram you might have had the opportunity to get a small glimpse of my first journey to the beautiful Eichsfeld region where we went in search for a different kind of bratwurst. Now it’s my turn to create something very different with the famous sausage. As it is a winter campaign I have to transport myself in the cooler months to create something more hearty using winter produce. I am also in deep winter shoots for the other magazines I am currently shooting for.
An odd feeling especially as we had temperatures soaring up to 30C over the weekend while we were at our Berlin workshop. Markets and fields are bursting with ripe berries and stone fruit. Gooseberries, strawberries, cherries, apricots, blueberries are all shouting summer is here! To keep the balance of my winter produce photo shoots I am enjoying these bounties of summer everyday – my morning yogurt is generously mixes with a mix of berries, nuts and honey, tarts are loaded with gooseberries and apricot mousse makes the perfect quick dessert.
My all time favorite dessert this summer has got to be this delicate ricotta slice from the amazing cookbook by Donna Hay “Fresh & Light.” It incorporates many of the refreshing and light flavors of summer with tangy lemon paired against the sweetness of the vanilla. A variety of mixed berries give the dessert a fruity flavor offsetting the creamy ricotta. In my adaptation I've added wheat semolina instead of rice flour from Donna Hay's recipe and I used seeds from a vanilla bean instead of the extract to five the cake a gorgeous speckled and intense flavor. I also added the zest of lemon to the ricotta. This lemon ricotta slice is easy to make and reminds me of everything summer means to me. Hope you enjoy it as much as I do!
What's not to like about this dessert? It has it all and requires practically no time to prepare. It comes out of the fridge nicely chilled ready to be topped with the berries. I've been making this in several variations topped with cherries and apricots, gooseberries and peaches, sometimes adding basil sometimes thyme to highlight other flavors.
If you have not already, do get your hands on Fresh and Light by Donna Hay. The recipes are innovative leaving a lot of room for adaption and interpretation with some amazing recipes fit for a hot summer.
You might like these summer treats from from What's For Lunch, Honey?:
|Apricot and Pistachio Frangipane Tart||Cobbler - Berry Peach with a Lemon and Vanilla Crust||Eton Mess with Saffron Raspberries and White Currants|
All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First