Archive for November, 2011
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Two.
First came the appetiser, second the liver … Today I’ll begin with the starter.
First ingredient: chicken, duck or goose liver. Tenderly fried with nothing but plain butter.
You can also help yourself out with some fresh paté if pure …
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Three.
The liver comes along resting on a sexy grill striped dressed mango slice with red pepper. What else? Wait till tomorrow!
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen … -
Four.
Red onion and fig chutney. Tangy and sweet, juicy and reduced to it’s basics.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- … -
Five.
Don’t you just love the smell of fresh and steamy brioche?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School … -
Six.
Now imagine some tender, soft and creamy liver, juicy mango slices and homemade red onion and fig chutney resting on a toasted slice of brioche. Oh yes, that’s our first course – have a bite!
Happy Saint Nicholas day everyone!…
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Seven.
To complete the first course Jürgen Hammer recommends a 2010 Riesling QbA from the Weiser-Künstler vineyard in Traben Trarbach, Mosel. It’s fruity but dry. Down to earth but exotic. Oh what a perfect match!
If you are in Berlin, you …
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Eight.
I am from Hamburg and I do like my fish! Salmon trout for example. Straight from the hook and grilled over gas, as a filet or steak. Welcome to the main course.
Concept, prep, recipe, food styling and photography: Nina …
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Nin[a]e.
Along with the fish comes some fresh horseradish cream. So tearful but so scrummy.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- … -
Ten.
A gay mix of colours. That’s the christmas potato and fennel gratin, soaking in creamy sauce and toped by freshly grated parmesan.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: … -
Eleven.
Salmon, potato gratin and now some Miro inspired beet root salad of red and yellow. Raw and straight from the earth.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen … -
Twelve.
No salad without a dressing! A refreshing lemon, olive oil and parsley dressing harmonises perfectly with the beet root as well as the salmon trout and potato gratin.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka … -
Thirteen.
Ah, the main course is complete! Grilled salmon trout and a colorful potato and fennel gratin come along with a beetroot salad topped with a refreshing lemon and parsley dressing. Tuck in everyone.
Concept, prep, recipe, food styling and photography: …
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Fourteen.
Don’t forget to drink! Jürgen Hammer recommends a 2010 SP 68, Nero d´Avola & Frappato from the winemaker Arianna Occhipinti, south Sicily. It’s not too strong and overwhelming for the fish but can easily handle the spice of the horseradish …
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Fifteen.
Last course … What’s that? A pomegranate shower?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School Berlin, co-owner … -
Sixteen.
OMG! It’s an apple, pomegranate, almonds, raisin, marzipan, cinnamon, apricot, plum … well, what might that make?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of … -
Seventeen.
Hm, vanilla sauce. Creamy and foamy. Home boiled. Yummie!
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School Berlin, … -
Eighteen.
Some of you might have guessed it already: The last course is a fluffy baked apple. Stuffed with raisins, pomegranate, plums, apricot, marzipan, almonds and cinnamon and topped with a creamy vanilla sauce. Now that’s christmas!
Concept, prep, recipe, food …
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Nineteen.
A 2004 Gewürztraminer Grand Cru Hengst Vendanges Tardives, Domain Zind-Humbrecht, Alsace is recommended by Jürgen Hammer for the dessert. The sweet smell of the rose and taste of the rambutan harmonise perfectly with the baked apple, filling and vanilla sauce …
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Twenty.
I have always been more into vodka than whiskey. But a couple of weeks ago a friend of mine took me to the Chivas Regal distillery in northern Scotland. We tasted the Chivas 18 and I just loved it. The …
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Twenty one.
Don’t forget to drink – water! It’s delicious and keeps you running, also on the day after.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of … -
Twenty two.
The super doper christmas menu is completed! What’s missing? The timing! Scroll down for german.
TIMING
The day before:
- Shopping.
- Prepare the dough for the brioche.
- Make the red onion and fig chutney. This can also be … -
Twenty three.
And here comes the shopping list – scroll down for german:
Shopping for four people:
Drinks:
Appetiser, e.g. Sherry
Water
White wine, e.g. 2010 Riesling QbA, Weiser-Künstler Traben Trarbach, Mosel
Red wine, e.g. 2010 SP 68, Nero d´Avola & Frappato … -
Twenty four.
Day 24. CHRISTMAS. Here comes the last piece, the recipe (scroll down for german). HAPPY HOLIDAYs!
First course: Poultry liver with grilled mango slices, homemade red onion and fig chutney on toasted brioche.
Ingredients:
1 poultry liver per person. … -
The uncomfortable portrait.
My friend Eldad came over for a chat the other day. I was just setting up for a head shot so I asked him to sit in as a light model. We know each other for over twelve years now. …
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Wedding day colour portraits.
As announced in my previous post – here are some colour photos. As we all know the standard poses I am going for my personal favs here. What’s a wedding without fun and laughter anyway?! Still, you will find some …
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Wedding day B&W portraits.
I went to my friends wedding in the north of Scotland. It was early November, a perfect autum wedding. We had a blast and took some shots. Here are the B&W ones. Colour to come. Enjoy!
Location: Huntly church / …
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Chess Boxing exhibition.
The June 2011 event: London vs Berlin. I have never been to a Chess Boxing fight before. Great fun and atmosphere! So fascinating that once in a while I forgot to shoot … The event was organised by the Chess …