It’s July and summer is finally taking over Istanbul. It’s been a cold and long winter and an even unhappier spring – weather-wise. My cats started to shed fur only now. I mean that’s a clear sign that it’s been way to cold the past few weeks to get rid of their winter coziness. Okay, now they are probably suffering a little bit because temperatures have gone up straight to over 30 °C /85 °F. But they seem to enjoy the sun. I myself am a much happier person too when it’s sunny outside. After having lived in Hong Kong and Cairo where there are more sunny days than in Europe, I got really used to it. In Egypt we only had 3-5 rain days a year. Fair enough, at one point I really missed those rainy cozy days. But missing bad weather didn’t feel as miserable as missing sunny weather….
I’m finally back to cooking and writing after some wonderful but challenging weeks abroad. Two weeks ago my trip started with a short weekend in Zagreb where I held my very first food photography workshop. I’m still in a little bubble and so happy with how it went. The feedback from the participants was amazing and I really enjoyed teaching. The workshop itself was only 2 hours long and in front of 30 food bloggers. Though the time was almost too short and the group slightly too big, I have taken so many learnings back home. It’s always great to talk to people directly and see their responses as to sitting at home and coming up with questions people might ask or want to know more about….
Yap, I’m slightly obsessed with Middle Eastern flavours these days. From Oriental Rice Porridge to Middle Eastern Pasta with Yoghurt and now Arabic Green Tabouleh Salad. As we finally have beautiful produce appearing on the markets in Istanbul again, I want to make full use of it. You might have also noticed that I did not name my recipes by country but rather regions. It’s because recipe like Tabouleh are from the Levant region and not like most people think from Israel or Lebanon. Levant more or less covers parts or the whole states of Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey. So it’s difficult to specify the exact origin of Tabouleh….
Hello Friends! Where do I start? Let’s begin with last week. After weeks of working and waiting, working and waiting, I’ve finally launched my first e-book(let) – my Moody Food Photography Guide with tips and trick on how to achieve those dark, matte and moody images.
And that’s not it. I have also teamed up with Filtergrade.com to finally offer a huuuuge (for my standards) Lightroom preset bundle that I use myself every day to edit my photos.
I’m so happy that I finally took the time to work on these two things and although it’s just a start (and we all need to start somewhere, right?), I’m a little proud of myself. You know there are always these little self doubts weather or not you are good enough to do something. And there are these envious looks at others who in your opinion have it all figured out and already do a much much better job. So why would people care about your Moody Food Photography e-guide or Matte and Moody Food Photography Lightroom presets?…
I just got back from a wonderful weekend spent in England. Without internet, no cell phone and no laptop. Instead we spent lots of time outside, hiked up and down the hilly and absolutely stunning Jurassic Coast, ate Scones and pub food, photographed the wind and were woken by the sound of horses. I had initially planed to work on this recipe for Smashed Roasted Potatoes during our weekend trip but luckily (in hindsight) I forgot my external hard drive with the pictures on it….
Let me get one thing straight first. I don’t feel very comfortable posting the recipe for this Tex-Mex Walnut Cauliflower Fajita Bowl. Not because it’s not delicious. It is so scrumptious you wouldn’t expect it from its look. But because I’ve never been to Mexico. And I feel I have taken this a little too far away from the original Mexican recipe. Usually I’m all for challenging a culture’s traditional cuisine but I tend to keep it somewhat real. I either look for vegan recipes or I veganize recipes that are easy to change. And I always cook recipes of countries I have been to….
I’m currently sitting in my hotel room in Zurich, Switzerland. It’s Sunday morning, 8 a.m. and my stomach is grumbling. The boyfriend is still sleeping but I’d rather go downstairs to the breakfast room and order a cup of fresh coffee and fill up my plate with a croissant and lots of fruits. We had a big vegan burger late last night, so I shouldn’t be hungry at all. But I guess the fresh Swiss air and lots of walking have a share in that. So now I’m patiently waiting because who needs a tired and grumpy boyfriend and let him sleep….
There are two things that went slightly wrong this week. First thing, I changed my time management and instead of randomly writing down to-do’s for that day, I allotted time slots for each tasks. This helped me to prioritize projects that are important by adding it to my morning slots. But it eventually also helps to have a better overview on which tasks take up most of your time. It is then up to you (or in this case me ) to evaluate if the right tasks actually get the most time. Well, I kind of failed. Usually I’m not even able to stick to my morning slots and work much more on one tasks than I planned for. That in return means that I’m now sitting at my laptop and I have 10 more minutes to finish this blog post and publish it before my social Friday evening begins….
I love my life. I wouldn’t want to change anything. The only thing I’m missing are family food traditions. There are just a few rare moments in my childhood that I associate with the kitchen and eating. Most of them are shaped by my two grandmothers, making buttery semolina pudding or cold cherry soup. I would visit either of them during my school holidays and enjoy spending time in the kitchen with them….
Hello dear people. I hope you had a fantastic long weekend and enjoyed the extra day off. I also hope you got the chance to spend some time outside and soaked in a few rays of sun. If not, this German Comfort Potato Soup might just be the right recipe because I heard some people in the Northern Hemisphere still face ugly things like freezing temperatures and cloudy skies. This is exactly how it looked liked in Istanbul until mid last week. So early last week I was fed up with my mind making me believe its almost summer and wanting me to eat fresh greens and fruits and my body telling me that it’s too cold for that and craving comfort food. Obviously I gave in. Not just because it was actually very cold outside but also because it’s always important to listen to your body….