Pastry Chef Alejandra Pitashny (The Lot, La Jolla) conjures up flavors of Yuzu lemon cream with seasonal California berries & toasted meringue in this simple but elegantly presented tart.
A cozy soup that nourishes and comforts. Creamy carrot soup with carrot top pesto made from fresh carrot leaves, radish salad topping and roasted pepitas for some crunch.
Just a cup of tea presented in some sort of pleasing way. Although, tea with edible flowers plus meringue cookies with rose petals ganache make a great combination of flavours!
The idea was simply to create a lovely atmosphere.
My neighbor and I were sitting at the playground talking about our dinners for the evening. She told me, that she is gonna bake a qwitschi. I ask her how this works, because I thought, that I can bake many things, but I have never heard of an qwitschi. During her declarations I was wondering and ask:"Do you mean a quiche, maybe?" She said:"Oh god, yes". We were laughing so much and I decided to bake my own one. It tasted delicious, so enjoy!
Black Pepper Crab in Style. This photo was taken for one of our clients. It's named "Seafood Hotel" reflecting the history of how this restaurant established. In years, they supply fresh seafood to 5-star hotels. Recently they expand their business by opening their own restaurant with the finest seafood which equals to 5-star hotels quality.
My colleague, Erica Angelone, and I are running our blog www.krautundrueben.ch since 3 years. We are foodies who create our posts at home, not professional food photographers. We are writing and shooting our blog posts in our homes under real live conditions, surrounded by big hungry dogs and curious little boys...
The post about the tartelettes was based on the intention to create a dessert that is easy to prepare for everyone who loves chocolate or caramel - like we do. And, of course, it should be appealing to baking fans, too. At the end of the day, however, our creations have to be easy recipes for everyone. We are passionate foodies - and we have a passion for nice food photography and simple recipes. We love to cook, to entertain, to taste and we enjoy food, live and the precious moments with friends and family.
I took my niece to a blueberry farm where we picked fresh, organic blueberries all day.
We decided to bake an Italian blueberry cake and this was the final product.
It was dense, moist, sweet, and the blueberries added the perfect texture and freshness.
Garfish lightly coated with flour, and deep fried very thoroughly so that the bone is as crispy as potato chips. Just a little taste of green onion and soy sauce is more than enough to bring out the true beauty of this dish.
This a photo of a funny breakfast, where a big mushroom is used as an edible cup for an egg. I baked the egg in the mushroom with some parsley garlic sauce and serve on a spinach salad.
A mix of my favorite ingredients (Artichokes, Olives and Caper Berries) - Perfect for early evening snacking at 'The Patio on Goldfinch' at Mission Hills, San Diego.
These vibrant tartines are my cure for feeling the blues on a grey day. Toasted baguette slices spread with a buttery creme fraiche Dijon mustard paste and topped with skillet blistered cherry tomatoes, asparagus tips, quick pickled red onions, dots of burrata, basil and parsley.
Vegan panna cotta - coconuts, fresh mint and daisies. The picture created for a cook book presenting healthier versions of traditional meals.
Water with lemon and blueberry-good for hot summer day.
I made these chewy oatmeal, raspberry en blueberry cookies for my foodblog 'have a good food day'. These cookies are very yummy at summer days because they're so light.
I often eat salad for dinner, but sometimes it gets a little boring. These salad rolls are a nice new way to change my routine and eat my salad in a different way.
This berry yogurt breakfast parfait is a quick and healthy breakfast for mornings when you are on the go! Homemade granola with oats, honey, coconut, raisins, sunflower seeds, almonds, pumpkin seeds, cranberries, cashew nuts and hazelnuts with layers of greek yogurt, fresh raspberries and crushed pistachios.
Beet Salad/Textures of Hazelnut/ Spring Greens/Orange Thyme Dressing
The idea for this photo was to show the simplicity of a beautiful, delicious salad. Combining bright yellow beets with their graduation of intense color as well as dark purple beets in contrast to the fresh Greens and earthy natural tinted nut textures. Choosing a blue-violet surface as a complementary color to make the main actors of this image pop out even more. This photo was taken with a Canon EOS 750D and natural diffused daylight.
I love these pictures having breakfast in bed. Since I have a son there is no silence in the morning anymore. So I was so pleased to get this delicious breakfast and 10 minutes off for eating at this years mothers day
Substantial Living is about the way you eat reflecting how you live. This salad nicoise platter is made with mostly raw veggies and purple potatoes, cured smoked salmon and lemon-chives creme fraiche in addition to my homemade pickled vegetables. Colorful, raw food is filled with wellness nutrients and honors nature in its beauty. Here I connect nature to people through creating a substantial food experience.
