SUPERMODELS OF FOODPORN

Roses & Macarons via Passion and Obsession blog
Roses and macarons via Passion and Obsession blog
Roses & Macarons via Passion and Obsession blog
Roses & Macarons via Passion and Obsession blog
My summer vacation is unfortunately over & lets begin with: where it ended!
I’ve been to Italy & actually can’t wait to show you the pictures, but I also REALLY, REALLY missed working with flowers… So here we go – a few quick images of roses & macarons.
I got back from a very sunny vacation in Italy – just to spend another perfect week with my little cousin & his lovely lady. They came to visit me in Germany & travelled Europe a little… They got me Macarons from Paris & we all decided, that it was not our kind of taste… It doesn’t really matter, because they are some little photogenic suckers! So I wonder: all these pretty images of macarons on Instagram – do you really love their taste or is it just because they look like supermodels of foodporn?

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GETTING ON MY VSCO GRID

VSCO CAM GRID STILZITAT
VSCO CAM GRID STILZITAT
VSCO CAM GRID STILZITAT

A few weeks ago I came across the VSCO Cam while searching for some new apps. You are not familiar with VSCO? So wasn’t I! What a shame! Go & get the VSCO Cam instantly if you are into photo apps! VSCO lets you display you pictures in a grid. Above you can see, that I am slowly building my grid, doesn’t it look great?
I downloaded some very nice filters, my favorites are called T1 – T3… Though I would recommend every filter: working with different filters is what makes VSCO so great because it is so different from other apps!
They describe themselves as a minimalist publishing platform that honors art and artists! They continue by saying ‘VSCO Grid is founded on the idea that beauty can be found by anyone in anyplace.’ My motto! What about you?
Before I forget: go to VSCO to take a look to my gallery

CAULIFLOWER VALOUTÉ & GRANOLA

cauliflower vedoute granola passion and obsession
cauliflower and granola passion and obsession
SOUP:
1 HEAD CAULIFLOWER
4 TBSP BUTTER
2 ONIONS, CHOPPED
2 SMALL POTATOES, CHOPPED
1/2 CELERY, CHOPPED
2 CLOVES GARLIC, CHOPPED
4 TBSP FLOUR
1/3 CUP SHERRY OR DRY WINE
6 CUPS CHICKEN STOCK
SPRINKLE WITH FRESHLY GRATED SALT, WHITE PEPPER & NUTMEG
1/2 CUP CRÈME FRAICHE
IN A LARGE PAN MELT THE BUTTER AND ADD THE FINELY CHOPPED ONIONS, FOR 5 MINS UNTIL TENDER. SPRINKLE IN THE FLOUR 1 TBSP AT A TIME, STIRRING CONTINUOUSLY AFTER EACH ADDITION TO INCORPORATE. MOISTEN WITH CHICKEN BROTH AND SHERRY, ADD THE CAULIFLOWER, POTATOES, CELERY AND GARLIC. BRING TO BOIL AND SIMMER FOR CA. 30 MINS, UNTIL THE VEGGIES ARE TENDER. TRANSFER THE SOUP INTO A BLENDER AND PURÈE TO A SMOOTH CONSISTENCY. SEASON WITH SALT, PEPPER AND NUTMEG AND IF YOU LIKE CRÈME FRAICHE. SERVE WITH SLIGHTLY GOLDEN GRANOLA.
GRANOLA:
1/2 CUP CANOLA OIL
1 CUP PARSLEY LEAVES
2 CUPS PUFF RICE OR OAT FLAKES
1 CUP ALMONDS {YOU CAN USE ANY OTHER NUT}
1/4 CUP FINELY GRATED PARMESAN
2 TBSP PARISIAN PEPPER {THIS IS THE WAY IT’S CALLED IN GERMANY}
1 TBSP MINCED GARLIC
1/4 CUP MAPLE SYRUP {OR HONEY}
HEAT OIL IN A PAN OVER MEDIUM-HIGH HEAT. WORKING IN BATCHES, ADD THE CHOPPED PARSLEY AND FRY UNTIL CRISP. TRANSFER PARSLEY TO PAPER TOWELS, LET COOL. IN A BOWL MIT OAT FLAKES, PARSLEY, NUTS, PARMESAN, PARISIAN PEPPER, SALT AND GARLIC. HEAT THE OVEN TO 220° C. IN THE MEANTIME HEAT THE SYRUP IN A PAN UNTIL LOOSE AND POUR OVER THE OTHER INGREDIENTS, TOSS EVENLY. PUT MIXTURE ON BAKING PAPER AND SPREAD EVENLY. BAKE, UNTIL THE MIXTURE IS TOASTED AND GOLDEN BROWN FOR ABOUT 10 MINS {THE FIST TIME I BURNED MY GRANOLA, SO IT MAY TAKE LESS THAN 10 MINS}. SPRINKLE OVER SOUP…

ANTIPASTI CHEESE NIGHT

antipasti, cheese, tomatoes, dried tomatoes, dinner, passion and obsession,  goat cheese, pepper cheese, olives, mojo verde, mojo, herbes
SOMETIMES I DON’T FEEL LIKE COOKING – ESPECIALLY AFTER A LONG & BUSY DAY. THEN I GRAB SOME CHEESE AND OLIVES, DRIED TOMATOES, SOME HOMEMADE MOJO OR PESTO AND ENJOY MY ANTIPASTI PLATE WITH RED WINE…

MIXED HERB SALSA VERDE WITH BEEF AND PURPLE SWEET POTATOES

PASSION AND OBSESSION SALSA VERDE SWEET POTATOES

INGREDIENTS: 

  • 1 LARGE BUNCH OF MIXED FRESH HERBS: FLAT-LEAF PARSLEY, MINT, BASIL, CILANTRO
  • 2 CLOVES GARLIC, PRESSED
  • 100gr ALMONDS, CHOPPED
  • 6-8 TBPS OIL {I USED SUNFLOWER OIL}
  • JUICE OF 1/2 LEMON
  • SUGAR
  • SALT, FRESHLY GROUND PEPPER

METHOD:

CHOP THE HERBS UNTIL FINE, SCRAPE EVERYTHING INTO A LARGE BOWL AND ADD THE OIL, THE ALMONDS, THE GARLIC & THE LEMON AND THE SUGAR. YOU CAN USE A MIXER IF ITS NOT FINE ENOUGH. BALANCE THE FLAVORS WITH SALT AND PEPPER.

YOU CAN SERVE IT WITH GRILLED MEAT AND POTATOES.

 

EGGPLANT BURGER

EGGPLANT BURGER PASSION AND OBSESSION
BACK IN THE DAYS I WASN’T A BIG FAN OF CILANTRO. BUT IT SOMEHOW CHANGED OVER THE YEARS. SO EVERY TIME I FIND FRESH MINT & CILANTRO ON THE MARKET, I GO AND MIX ASIAN AND ORIENTAL FLAVORS. THIS TIME I HAD EGGPLANT BURGERS. THE RECIPE IS FOR 2:

  • 2 EGGPLANTS {OR 1 LARGE EGGPLANT}
  • 300 gr GROUND BEEF
  • 2 ONIONS CUT IN SMALL PIECES
  • 2 CLOVES GARLIC {PRESSED}
  • FRESH ROSEMARY, MAJORAM
  • 2 TBSP HONEY
  • 1 CUP PICKLED SWEET PEPPER {OF COURSE YOU CAN USE FRESH PEPPERS}, CUT IN SMALL PIECES
  • OLIVE OIL
  • MINT & CILANTRO
  • CINNAMON
  • SALT & PEPPER
  • PARMESAN CHEESE
  • AS A SIDE DISH: PITA
  • 250gr GREEK YOGURT
  • JUICE OF 1 LEMON
  • SUGAR

CUT THE EGGPLANT IN VERY THICK PIECES {CA. 1 1/2 cm} AND SPREAD ON BACKING PAPER. DON’T WORRY, THEY’LL GET SOFT AFTER YOU HAD THEM IN THE OVEN WITH THE MEAT TOPPING. PREHEAT THE OVEN {200 °C}. HEAT OLIVE OIL IN A LARGE PAN UNTIL HOT. ADD THE ONIONS, PEPPERS AND SAUTE UNTIL GOLDEN. REMOVE THE VEGGIES AND SAUTE THE MEAT UNTIL GOLDEN, SPRINKLE WITH CINNAMON, SALT & PEPPER. ADD THE VEGGIES, FRESH ROSEMARY AND MAJORAM, SALT AND PEPPER & THE HONEY TO THE MEAT. WHEN IT HAS A CREAMY TEXTURE , ADD THE FRESH PRESSED GARLIC {TAKES ABOUT 2mins, UNTIL THE HONEY MELTS}, PUT THE MEAT ON THE EGGPLANTS AND SPRINKLE WITH THE CHEESE, PUT IT IN THE OVEN UNTIL THE EGGPLANTS ARE SOFT {CA. 20mins, TRY SOFTNESS WITH FORK}. IN THE MEANTIME YOU PREPARE THE YOGURT DRESSING: MIX THE YOGURT, ADD THE JUICE OF 1 LEMON, SUGAR AND THE FINE MINCED CILANTRO & MINT.

WHEN THE EGGPLANTS ARE SOFT, FORM THE PIECES TO BURGERS. I USED A MINT BRANCH TO HOLD THE BURGER TOGETHER, ADD THE YOGURT SAUCE AND THE WARM PITA {CAN BE PUT INTO THE OVEN 5mins BEFORE THE EGGPLANTS ARE READY}.

MY FIRST BLOG EVENT: FOOD-O-GRAFIE

I STUMBLED OVER ONE OF THE FIRST FOOD BLOGS KOCHTOPF AS I WAS GOING THROUGH SOME COMMENTS ON THE DECOR8 PAGE. I LOVE READING  AND GETTING TIPS FROM OTHER BLOGGERS BECAUSE I AM SUCH A ROOKIE, SO I SPEND A GREAT AMOUNT OF TIME {RE}SEARCHING SITES LIKE THESE. I WOULD LIKE TO PARTICIPATE IN THIS EVENT, AS I BELIEVE THAT NO MAN IS AN ISLAND AND BLOGGERS CAN HELP EACH OTHER A LOT BY SHARING THEIR EXPERIENCE. PHOTOGRAPHY HAS BECOME A HUGE PART OF BLOGGING, IN THIS FAST-PACED WORLD IMAGES NEED TO CONVINCE READERS! I AM SO PASSIONATE ABOUT FOOD PHOTOGRAPHY {MAYBE EVEN MORE THAN WITH RECIPIES}, BUT BEFORE I SHARE MY EXPERIENCE WITH FOOD PHOTOGRAPHY, I’D LIKE TO SHOW YOU SOME IMAGES FIRST.  THE REASON WHY I CHANGED FROM NIKON TO CANON? YOU CAN READ IT IN  MY CAMERA CHRONOLOGIES LATER ON…

THESE WERE MY VERY FIRST EXPERIMENTS WITH FOOD PHOTOGRAPHY {IN 2011}, TAKEN WITH THE NIKON D3000 & THE 18-55 LENS:
PASSION AND OBSESSION FOOD PHOTOGRAPHY
PASSION AND OBSESSION FOOD PHOTOGRAPHY
PASSION AND OBSESSION FOOD PHOTOGRAPHY
PASSION AND OBSESSION FOOD PHOTOGRAPHY
AS YOU CAN SEE, I WAS SHOOTING DURING THE ‘BLUE HOUR’ AND DIDN’T  KNOW A THING ABOUT WHITE BALANCE.

THESE IMAGES WERE TAKEN IN 2013, WITH THE CANON 5D MARK II & EF 50MM, 1:1,4 LENS:
PASSION AND OBSESSION FOOD PHOTOGRAPHY
PASSION AND OBSESSION FOOD PHOTOGRAPHY

I WAS 15YRS OLD WHEN I GOT MY FIRST SLR. IT WAS A CANON AND I TOOK IT ALMOST EVERYWHERE I WENT. AFTER 2YRS OF CONSISTENT USING IT BROKE. I WAS 17 THEN AND WAS PREPARING TO GO ABROAD. FOR MY TRAVELS I WANTED A SMALL AND LIGHT CAMERA, SO I GOT ANOTHER CANON – A SIMPLE DIGITAL CAMERA. IT WAS A GOOD AND RELIABLE CAMERA, BUT IT ALSO BROKE AFTER 4 OR 5 YRS OF USING. MONTHS TURNED INTO YEARS AND I HAVEN’T BEEN WORKING ON MY PHOTOGRAPHY FOREVER! FINALLY,  IN 2011 I LAUNCHED MY ONLINE SHOP AND NEEDED A NEW CAMERA FOR MY PRODUCT PHOTOGRAPHY. I TURNED TO A NIKON D3000 WITH A 18-55 LENS BECAUSE IT SEEMED TO BE ONE OF THE BEST CAMERAS ON THE MARKET FOR UNDER 500€. NOT A YEAR PASSED BY AND I FELT LIMITED WITH THE OPTIONS THE CAMERA OFFERED ME. I FELT LIKE 15YRS OLD AND WAS EXPLORING PHOTOGRAPHY AGAIN. THE NIKON D3000 WAS FINE FOR MY PRODUCT SHOOTINGS, BUT I WAS ALSO VERY INTERESTED IN PEOPLE- AND FOOD PHOTOGRAPHY AND STARTED RESEARCHING – AGAIN. I WAS REMINDED, THAT CANONS DID A GOOD JOB FOR ME IN THE PAST AND EVERYWHERE I LOOKED THE CANON 5D MARK II WAS MENTIONED… MOST OF MY FAVORITE PHOTOGRAPHERS WERE USING THIS CAMERA. MY LIFE CHANGED THE DAY I HELD THE CANON 5D MARK II IN MY HANDS. I NEVER IMAGINED THERE WOULD BE SUCH A BIG DIFFERENCE, BUT I SIMPLY LOVE THE WAY IT FEELS IN MY HANDS! SO HERE WE ARE: THE CANON 5D MARK II & THE CANON EF LENS 50MM, 1:1,4 MOVED IN WITH ME IN SUMMER 2012 AND I DIDN’T REGRET IT EVER SINCE! MOST OF THE TIME I USE DAYLIGHT {& MY KITCHEN TABLE} AS A SET FOR MY IMAGES. I USE DIFFERENT SHEETS OF PAPER AS A BACKGROUND. I HAVE A GREAT AMOUNT OF ANTIQUE TABLE CLOTHS AND TABLEWARE I HAVEN’T BEEN USING {YET!!!}, BECAUSE: BEFORE I CAN DESIGN A SET, THE FOOD IS ALREADY GONE! SINCE I AM NOT A POOR EATER I HAVE BEEN PRACTICING A LOT AND MY IMAGES GOT SLIGHTLY BETTER… I DON’T KNOW IF IT’S THE CAMERA OR LOTS OF PATIENCE, LOVE FOR PHOTOGRAPHY, EXPERIMENTING AND PRACTICE, BUT SINCE 2012  I HAVE BEEN ABLE TO WORK WITH AN AMAZING RESTAURANT IN DORTMUND, KITCHEN CLUB, WHERE SOME OF MY IMAGES ARE DISPLAYED NOW. SO HERE IS A PORTRAIT OF MY FAVORITE CAMERA:
Canon 5d Mark 2

I ALSO LOVE TO USE INSTAGRAM, TO ME IT’S LIKE A JOURNAL AND THIS WAY SPECIAL MOMENTS DON’T GET LOST:

PASSION AND OBSESSION STILZITAT INSTAGRAM

OYSTER MUSHROOMS

PASSION AND OBSESSION MUSHROOM RECIPE
Passion and Obsession Mushroom recipe

  • 1 ONION, CHOPPED
  • 1 1/2 TBSP BUTTER
  • 200 gr OYSTER MUSHROOMS
  • 150 gr GNOCCHI
  • 1 CLOVE GARLIC, FINELY CHOPPED
  • SALT & PEPPER
  • 2 TBSP PARMIGIANO REGGIANO
  • SAGE

HEAT BUTTER IN A LARGE PAN UNTIL HOT. ADD THE ONION, GNOCCHI & THE MUSHROOMS AND SAUTE UNTIL GOLDEN, ADD GARLIC, SALT & PEPPER. STIR IN THE SAGE AND REMOVE FROM HEAT. SPRINKLE WITH CHEESE.

ART NOUVEAU PLATES & TARTLETS

MY MOTHER IS A PASSIONATE COLLECTOR OF ANTIQUES AND I TURNED TO HER TREASURY OF EUROPEAN ARTS BECAUSE I WANTED TO MAKE COLORFUL & BRIGHT IMAGES FOR OUR KITCHEN.
TODAY I PICKED THEM UP FROM THE PRINT SHOP AND I AM A LUCKY LUCKY LUCKY GIRL, LOOKING AT MY PHOTOGRAPHY ALL BLOWN UP!

Art Nouveau Plate Foodphotography Tartlets
Art Nouveau Plates Tartlets Passion&Obsession
Art Nouveau Plates Tartlets Passion & Obsession