Saffron Rose water Guglhupf and Rose sugar

Little by little: 

a couple of further results

 of figuring out the marvel of roses.

Teardrop cake or Mizu Shingen Mochi

A few weeks ago I have heard of teardrop cakes for the first time. I did a short internet research and found some pictures featuring this genuine Japanese dessert. Instantly I fell in love with its poetic appeal. I decided to give it a try in my current rose production. Adding rosewater and trying several recipes it took me a few attempts to figure out a proper way of creating the stunning drop. But now I am able to present a special rose flavored sort of teardrop cake which reflects my intention to portrait the rose theme in a romantic but contemporary style. 

Styling and Photography Cornelia Weber

If you are interested in the recipe feel free to contact me.

Sneak a peek - X-mas gifts from the kitchen

Stylists and photographers are rather familiar with the particular task to create Christmas moods in the middle of spring. Or even more challenging during summer heat waves when candle wax is melting in the sun as fast as vanilla ice-cream. Having this in mind I can’t complain about my last X-mas production which has been shot in late March. Back then with still chilly breezes drifting it was not a big deal to capture several suggestions for DIY 

gift ideas from the kitchen. 

(Backdrop Color Farrow & Ball Estate Emulsion Hague Blue) 

Easter Brunch Recipes

And here they are, some of my Easter brunch ideas:

A delicious and mellow yeast pastry wreath

 with hazelnuts and dried apricots, 

a fruity rhubarb curd,

a spicy and easily prepared graved salmon with cucumber mousse,

some crispy egg cookies,

an egg liqueur with rasberries, that brings you to your knees,

some pickled eggs, nice to look at and tasty, 

a springlike parsley soup and finally a classic - a well done

roastbeef with sauce tartare.

Easter Brunch Story

Draw from an abundance

Today I took the last pic of an Easter production which is going to be published next year. I enjoyed this one quite a lot because nature is offering so much right now. When I needed a little flourishing twig to pimp up a motive I had just to open the door and pick some spring blossoms out of my garden. 

Have a short glimpse at one of the images. I am going to show you more in due course.

Enjoy the spring and its colours!

Still pumpkin season

Actually I thought it might be late to show you an autumnal pumpkin production in late January.

 But as I spotted a pretty varied assortment of pumpkins while I was fetching some food from the market yesterday I thought I can dare presenting some tardy pumpkin ideas. 

  

Appels

Jump in time.

Have a glimpse at next autumnal season! I know, just now we can't wait for spring but there will certainly be harvest time in 2015, too - in case the world continues to turn!

The stunning fragile porcelain which I lend for this production was made bei Brigitta Schrader.  www.brigittaschrader.de

Concept, styling and photography: Cornelia Weber

Asparagus

Wilder Spargel / Asparargus 

Es ist Spargelsaison. Die Natur ist noch frisch grün und knackig. Meine Lieblingszeit im Jahr! Vor einiger Zeit habe ich das erste mal wilden Spargel zubereitet. Sowohl optisch als auch geschmacklich ein Erlebnis.


Hooray, it's asparagus season. 

A few days ago I cooked kind of original asparagus for the first time. Appearance and taste were very inspiring.

The scent of Quince

Reportage über Agnes Pfeiffenthaler und ihren Laden Alchemilla in Kolbenmotor

für Meine gute LandKüche

Report about Agnes Pfeiffenthaler and her shop named Alchemilla in Kolbermoor, Bavaria

 Copyright Cornelia Weber

If you will get the chance one day to visit this charming landlady don't miss her delicious chutney made of golden quinces and chillies. Don't be shy and ask for the recipe and try with tasty cheese for instance german Bergkäse.