More food posts! Ha! This time from blogger Linda Lomelino from Call Me Cupcake. No, not Call Me Maybe like the song that drives me a little bonkers at this point, Call Me Cupcake! Okay, so people I want to know, what has gotten into my lately? Or it’s more like what hasn’t gotten into me lately? I’ve gone off sugar and gluten for a month to get an energy and health boost and though I feel great, food prep is on my mind more often because I’m looking for creative ways to prepare what I can eat that will also make me feel like a million dollar super woman.
It’s amazing how creative you get when your nutritionist puts limits on you. But wow, the things you can do and explore with limits – definitely sparks a lot of imagination. It’s like interiors really… Think about it, when you don’t have a lot of money you are forced to get more creative, right? With limitations, creativity seems to flow. It’s funny how that works, don’t you think?
But back to Call Me Cupcake, who is really blogger and author Linda Lomelino who lives on coast of Sweden. But that’s not all… She is also in a band. And she does gorgeous food videos that she shares on Vimeo. I love her videos, they are beautiful. I cannot believe I just found out about this amazing lady today. I’m so blown away and inspired.
So here is yet another beautiful food blog for you (and I) to drool over.
Hope you are having a happy day!
(images: call me cupcake)
This is a really sweet Australian cooking blog that I found on Pinterest called Two Loves by twenty-something Australian Rachel Jane. I’m on the fly today, not a lot of time to write, but I wanted to get some nice posts up anyone to direct you to some super inspirational spots online. Hope you are doing well – it’s still freezing, gray and stormy here in northern Germany but my hopes are that next week we will be transported to sunshine and spring-like weather, I’m dying to do over my balcony, it’s such a mess!
Oh and don’t miss her HOW TO for creating backgrounds to shoot food on – perfect for the food photographer’s and stylists out there who are just learning how to get started with shooting your own yummy creations.
Enjoy Two Loves and try not to lick the screen!
(images: two loves studio)
Hello everyone, it’s me Holly – how are you? After reading Jillian’s cookie recipe (here), I’m hungry! It also got me thinking about food. That is why I have to point you over to my friend Marta Majewska and her lovely e-magazine, Luscious.
Marta works on Luscious with a designer and her friends and family which gives her work such soul. I love the homegrown warmth and love that circles around this project – though she produces a quality product that is professional, clean and packed with healthy, delicious recipes that she makes in her very own “test” kitchen at home. She uses lots of ingredients like spelt, agave syrup, chickpea flour and soy cream, for instance…
Originally from Poland, Marta lives in Belgium and writes a blog called Princess Misia. By day, she is the Head of Digital for Porter Novelli but by night (and on weekends) she’s writing on her blog and is the food blogger for ELLE Belgium. And now, she is producing an e-mag, too!
I met Marta last summer in Weimar when I gave a lecture on food styling and styling trends – she was one of the students and I loved watching her style and shoot during the working sessions in class. We bonded really fast and have stayed in touch every since. She’s like the European version of Zooey Deschanel so you really can’t help but adore her.
What do you think of this magazine? Here is a link to it in case you want to see more – there is over 130 pages AND a special travel section all about her recent trip to Austin, Texas. Enjoy Luscious!
(images: luscious magazine)
Welcome to my first ever Delicious Bites column, this is Jillian Leiboff and I’m excited to be writing for decor8 again this year. At the end of 2012, Holly asked if I’d like to switch things up a bit and write a food column instead of my usual shop girl visits column to encourage more of what she loves: cooking up easy, simple meals and desserts, nurturing relationships around the table and really enjoying your time at home with family and friends. Sounds good to me, what do you think?
For those of you who know me as a shop photographer, this may come as something of a surprise but food is also one of my first loves. I’ve been baking since I was 12 and photographing food since my student photography days. While other students were bringing watches and vases to photograph there was me with sushi, coffee cups and chocolate brownies! Not much has changed since.
I decided to kick off Delicious Bites this month with my recipe for Plum Crumble Cake. I’ve been making this simple plum cake for ages – it’s a basic butter cake layered with sugared plums yet it’s so versatile — you can use almost any kind of fruit. I’ve made the cake topped with sliced apricots, peaches, raspberries, blueberries and mulberries and all were delicious so see what variation you can try on this recipe.
In addition to the fruit tip, I also tweak the recipe every now and then. Sometimes I’ll use cinnamon to flavour the cake and I’ve even tried lemon rind. This time, I decided to add a crumble topping. You can never have too much of a good thing, can you? NOPE..
Walnuts and cinnamon go really well with plums so the cake is topped with a cinnamon-spiced walnut crumble. It’s a very moist cake, so don’t be alarmed when some of some of the plums disappear. They’ll sink to the bottom for sure but please note that this helps to keep the cake nice and moist so it’s not a bad thing.
The crumble recipe makes way more than you’ll need to top the cake so I store leftovers in the freezer. You can use the crumble next time you make the cake or you can use it to make a delicious fruit crumble. If you don’t feel like making the crumble, the cake is delicious just as it is. A light dusting of icing sugar is all it needs but if you feel like adding a dollop of cream, that’s good too. I’m also not opposed to ice cream!
Ok! Are you ready to bake this delicious cake? Good, because here’s the recipe!
¼ cup (55 gm) brown sugar
¼ cup (35 gm) plain flour
½ teaspoon ground cinnamon
½ cup (70 gm) walnuts
30 grams (1 oz) cold unsalted butter cut into small chunks
5 small plums
1 tablespoon caster sugar
125 grams (4 oz) unsalted butter
100 grams (½ cup) caster sugar
1 cup self raising flour
½ teaspoon cinnamon
60 mls (¼ cup) milk
Optional – icing sugar (confectioner’s sugar)
To make the crumble, combine the flour, brown sugar and cinnamon in a food processor. Add the walnuts and butter and pulse until just combined. Place the crumble topping in a small bowl and refrigerate while making the cake. This makes more crumble than required so I store any leftover crumble in the freezer.
* Preheat the oven to 190°C/375°F.
* Grease and flour a 18 cm springform tin and line the base with baking paper.
* Cut the plums in half and remove the pits.
* Slice each plum into quarters, put into a small bowl and sprinkle over the tablespoon of caster sugar. * Set aside.
* To make the cake, cream the butter and sugar together in a bowl until light and fluffy.
* Add the egg and mix until combined well.
* Sift the flour and the cinnamon.
* Add the flour alternately with the milk to make a soft batter. You may not need to use all the milk.
* Spoon half the batter into the greased and lined tin.
* Layer a few of the plum slices over the top of the batter.
* Gently spoon the remaining batter over the fruit.
* Sprinkle the top of the cake with the crumble and arrange the remaining plum slices onto the crumble layer.
* Bake the cake for 60-75 minutes or until the cake tests cooked when a skewer is inserted into it. Some of the plums will sink to the bottom of the tin while cooking.
* Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.
* If desired, dust the top of the cake with icing sugar.
I hope you enjoy the cake – if you make it please let me know how it came out! See you all again next month with another recipe from my kitchen. – Jillian
(photos/recipe ©2013 Jillian Leiboff)