So sorry for the silence. We are bam in the middle of photographing our book. Fridge is crammed with vegetables. There are seeds, nuts and buckwheat flour all over our kitchen floor (and our living room floor … and hallway … and even some in our bed). Props are piled high in wood crates in our hallway (since we insist on the stupid idea to have our photo shoots on several different locations). Recipes are jotted down on phones, backside of receipts and in Elsa’s color books… It’s such exciting times, as food has completely taken over our lives. We think, breath and talk recipes and photos.
But this project is not only singing and dancing, it is also waaaaaaay more difficult than we imagined. Here on the blog we can share the feeling of each recipe by showing you six or seven images of it. In the book we need to fit that feeling into one frame. We have also been having many late night conversations about finding our own voice in the texts and photos. We have flipped through so many gorgeous cookbooks and saved a ton of beautiful photos on our desk. Being inspired by that is very easy, but seeing through it and finding our own style is much more difficult. So we are trying to boil down our thoughts and feelings into a style that will be consistent enough for a book. We are crossing our fingers that it will come out exactly as wonderful as we want it to be.
Here are a few Instagram shots from these past two weeks.
We have practically lived on cookbook leftovers for the past couple of weeks, so there haven’t been much to show here on the blog. But since we had the day off today we could finally throw something together. This salad is a celebration of all the wonderful fruit and vegetables that are in season at the moment. We diced raw rhubarb thinly and tossed it with strawberries, asparagus, pearl tomatoes, basil, feta cheese and puy lentils. We used a maple based dressing, which works wonderfully together with the tartness from the rhubarbs. This recipe is almost too simple to blog about. But if you are like us and want to spend less time in the kitchen and more time outside during the summers, you probably agree that simple summer recipes rock!
Maple Tossed Puy Lentils, Strawberry, Asparagus & Rhubarb Salad
Serves 4
Ingredients
1 cup/2 1/2 dl puy lentils
2 fresh thin rhubarb stalks, thinly sliced
1 small box strawberries, sliced
1 small box of pearl tomatoes, halved
10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
15 fresh basil leaves
150 g feta cheese
Dressing
3 tablespoon maple syrup
3 tablespoon olive oil
juice of 1/2 lemon
sea salt and black pepper, seasoning
Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.
Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.
Serve with a piece of sourdough bread or as a side dish on the barbecue table.
Ps. Last week we also updated our app with 6 new recipes. It now has 60 recipes and is available for both iPhone and iPad. If you haven’t downloaded it already you can check it out here.
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