After a long break we finally found the time for our second Food Styling & Photography Workshop. This time, we wanted it to be smaller and more personal, so we created the concept of our Homeschool Workshop. We invited 5 people to our home, to where all of our photos develop, where all our props are and where we fiddle around with new recipes.

We didn’t want to give long lectures and keep spelling out rules for our guests, but wanted to let the small group participate directly at the process of our photos. The whole setting took place under realistic circumstances, because the day was grey and rainy. It’s a problem even we as apprenticed photographers have to fight with in autumn and winter, since we always work with daylight. Equipped with warm wool socks, nut wedges (by the way, you find the recipe in our app), tea and deliciously smelling coffee from a roast house here in Wedding, we made ourselves comfortable and let the things take their course.

At our workshops, we try to impart as much of our knowledge we gained over the last 10 years as possible. Still, what we like most is when all participate get involved, not only with questions, but with own ideas and approaches. We’d like to say a big thank you to our great guests Ann-Christin, Pauline, Uwe, Jennifer, and Andrea for the lovely Saturday, which enriched us, too. Also, our heartfelt thanks go out to Coffee Circle, who were at hand with help and advice and who provided us with their special coffee.

We’d like to give everyone who is interested the chance to sign up for our workshops in time. Therefore, we established a newsletter (only in German yet) for which you can sign up to get all the information and dates immediately. We are already looking forward to welcoming the next group in our home.

At the weekend, we drove in the countryside, to Lars, Sylvia, and Levi. The three of them have been working for months now on their own little paradise in Mecklenburg Vorpommern. It is nice to see how their little house, the beautiful garden and the barn gain more and more personality und becoming their home, even if it’s only for the weekend. Still, even one weekend there gives so much energy, which is not only because of the beautiful environment, but also because of the lovely people, who will be a foursome soon.

Together, we baked sourdough bread and scarfed it down with selfmade plum jam. We harvested a few pumpkins, got the most crispy pizza from the kitchen stove, told stories, spent half a day in the hammock, watched Levi how he rolled through the mud like a little piggy. We built sandcastles and sat around the fire. A few days ago, Lars and Sylvia harvested their two old apple trees and pressed the apples by the liter to incredibly delicious apple juice, which we relished.
This is how life should be. Sweet, sour, delicious.

Before the days turn uncomfortable, we wanted to use the last sun beams and warm temperatures to spend an autumn barbeque with friends. The smoky flavor of grilled food is gorgeous and we love it to prepare the food directly with our guests instead of standing in the kitchen most of the time. Eventually, everybody gathers around the barbeque and are eager to go for the treats. This is the way cooking is most fun.

Since we don’t own a garden, we went with bag and baggage into the Boizenburger Land and made ourselves comfortable at the Vierseithof Schmetterlingsgarten. It is a really beautiful, idyllic speck in the country with a wide garden, a divine old barn, a super sweet owner (thanks Conchita!) and those two cute dogs, which never got tired of throwing apples to our feet to play with.

A perfect evening with great guests. Only the planned bonfire had to be cancelled. Together, we carried the festive table into the barn, and instead of listening to the crackling fire we listened to the pattering rain.

For 2-4 servings

We love to experiment with cooking methods and like the roasting flavor of grilled vegetables best. That’s why we roasted the carrots for our soup on the grill. You don’t need to fear black spots, they will be peeled off afterwards while the special flavor remains. Of course, you can also roast the carrots in the oven with the grill function to get the roasting flavor.
Our carrot soup is not only an incredibly tasty and aromatic dish, it is even more! Since the sea buckthorn season begins in late summer, we used the juice of this domestic, sour fruits. It substitutes the juice of other citrus fruits like oranges, which also harmony perfectly with carrots. Sea buckthorn does not only contain a lot of vitamin C but also vitamin B 12, which is usually almost exclusively found in animal products. Thus, this fruit is perfectly suitable and important source of vitamins for a vegan diet. You can either search bushes of sea buckthorn on your own or use NFC juice, which can buy in health or organic shops.

Bake the unpeeled carrots in the preheated oven (200°C) for 30-35 minutes with the grill function. Chop the garlic, shallot and ginger, grind the spices in the mortar, and sweat everything in coconut oil. Slice the ready carrots and add them to the pan. Pour the vegetable broth and let it boil. Add the coconut milk and finely blend the soup. Finally, season the soup with the sea buckthorn juice and salt.
We decorated the soup with dried apple slices and grilled leek.

For 2-4 servings

We always keep a glass of our red curry paste in the fridge, so that we can prepare delicious and quick dishes with little effort. For example a lentil curry which we filled in the halved and grilled pumpkins and decorated with fresh leaf spinach and spiced nuts. It is a wonderful autumn dish you just can’t get enough of. The spiced nuts are easy to prepare (even if it is hard not to eat them all at once) and you can make many people happy with little effort.

Roughly chop the wal- and hazelnuts and finely grind the spices. Roast them with the kernels and seeds without fat, until the pumpkin seeds burst open. Add the honey, mix well and evenly sprinkle with salt. Spread the spice nuts on a sheet of baking paper and let them cool.
Preheat the oven to 200°C. Boil up the lentils with the double amount of water, afterwards let them simmer for ca. 20 minutes. Meanwhile, halve or quarter the pumpkin, depending on its size, and deseed it. Season the splits with salt and pepper and rub them with a bit of olive oil. Depending on the size bake the pumpkin for 20 minutes in the oven. To get this tasty roasting flavor, we shortly put it on the grill as well. Alternatively, you can use your oven’s barbeque function or a grill pan.
For the lentil curry, dice the onion and garlic and sweat them with the curry paste in coconut oil. Pour off the lentils, let them drain and add them to the curry paste. Pour the coconut milk, season with salt and let it simmer until the coconut milk condenses a bit. Chop the coriander and stir it in.
Fill the lentil curry into the pumpkin splits, tear the leaf spinach a bit and spread it together with the nut mix.

For Ø 30 cm

Warm cakes with fruits are pure soulfood. This easy, sweet corn bread has everything comfy food needs: fresh fruits and a fluffy dough which is soaked in decoction, so it becomes super juicy. The dessert is done fast, with little ingredients, and is ideal for preparing for a larger group. This also makes it perfect for an autumn picnic out in the country side. Sitting outside, wrapped in blankets, and on your lap this warm and sweet corn bread. Just great!

Put the backing pan in the oven and pre-heat it to 180 degree. Mix the two sorts of flour with the baking powder. Froth up the eggs with a pinch of sea salt. Whisk the milk, olive oil and honey. Mix the dry ingredients with the moist ones until you have a smooth batter, and incorporate the frothed up eggs. Get out the backing pan and dab it well with olive oil. Fill in the dough and bake for 25-30 minutes until the bread has a golden yellow colour.
Meanwhile, boil up the plum juice. Scratch out the vanilla bean and add the pulp with the bean, sugar, cinnamon and a pinch of sea salt to the juice and boil it down for 5-10 minutes.
Halve the plums, pit them and heat them shortly in the juice. Get the bread out of the oven and slice it into rectangles while still in the pan. Pour the juice over the slices, spread the plums and serve lukewarm.

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