Food Styling Archives

Tarte with almond cream and apples

fab · January 14, 2021

I love tartes! their crusty dough, the sweetness of the almond cream and the acidity of the fruits. Served with a simple crème fraîche..hmmm…. Here, I want to share a basic recipe which is easy to make and which you can adjust according to the season and your fruits taste. For instance, I make the …

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Almond cake. Simple and delicious

fab · January 8, 2021

This is a delicious and very simple cake. You can make it together with your child if your are in lock down (like us) and you don’t know how to keep her or him busy. My kid is always happy to help me cook or bake, especially when he can leak the spoon and is …

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Dessert: chocolate Sichuan pepper mousse, crème anglaise with kefir leaves, dark slaty crumble and chocolate meringue

fab · January 1, 2021January 8, 2021

This is a delicious dessert and a great basis to decline the mousse and the crème anglaise (custard) using various spices. You can prepare it in advance, a day before even, as the chocolate mousse is custard based, it does not contain raw eggs. The mousse is quite intense and thick which makes it very …

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Strawberry Tart

fab · August 2, 2016January 8, 2021

Some people might think ” Strawberry tart, easy!”. Make the dough, add some vanilla custard and top it with strawberries. Well, yeah, but it takes a bit more time if you don’t want to use the ready-made vanilla custard nor add almond essence in the butter. I adapted Conticini’s recipe and combined it with Hermé’s …

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A Foodies Dream – Part Three: Food Camp in Cilento, Italy. The wrap up.

fab · December 11, 2011January 6, 2021

The Food Camp Cilento was a great experience, with many interesting people sharing the same passion, cooking together and hanging out. I’m very much looking forward to a Food Camp 2012!!! Cheers Florian! Here is a quick roundup of the remaining events Radicchio braised in balsamic vinegar and honey. As it became quite bitter we …

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A Foodies Dream – Part Two: On the way to Food Camp in Cilento, Italy.

fab · November 20, 2011January 6, 2021

After our stay in Bolzano we made our way to the Cilento region, where Florian Siepert from Foodtri.ps organised the Food Camp Cilento 2011. For lunch we made a stop in Tuscany for some homemade Spaghetti Bolognese (which, as I learned later, isn’t proper for that you should use bigger pasta in order to stick …

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Ice Cream – pan-roasted figs, mascarpone, maple candied walnuts

fab · September 14, 2011January 6, 2021

I’ve been thinking of a refreshing recipe – an ice-cream using mascarpone for its creamy texture and to try something different than cream, some candied walnuts and caramelized figs. So there I am surfing on the net in search of inspiration. There are countless recipes, as you can expect. I was in luck and found …

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Noma by Ditte Isager

fab · September 12, 2011January 6, 2021

I know, this is nothing new. But it is always such a pleasure to look at this work again and again….. All Photographs © Ditte Isager

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Peter Lippman, Food Photography series

fab · August 22, 2011January 6, 2021

A website worth checking out, discovered while browsing the Marabout cuisine tweets: http://www.peterlippmann.com/ The Pierre Gagnaire series is, I find, very very beautiful. Photography by Peter Lippman (via The Underground Gastronomes)

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My chocolate mousse cake

fab · July 15, 2011January 6, 2021

This has been my signature cake for a few years now. The trick is not to bake it too long so that it stays fluffy and doesn’t become dry. It’s not too sweet either like many other chocolate cakes, so you can have it as it is or with a crème anglaise (vanilla cream/custard), à …