Photoset

Marrakech

Photoset

Photos I took during Sunday’s Gemüseschlacht (vegetable fight) between Kreuzberg and Friedrichshain on the Oberbaumbrücke.

Photo
It’s summer!

It’s summer!

Photoset

Sofar Sounds Berlin, May 21

Tags: sofarsounds
Photoset

What an amazing experience I had last week. I visited Beelitz-Heilstätten, an abandoned hospital near Berlin. It was a former TB clinic and sanatorium, turned military hospital (Hitler was treated there during WW1). It was kept on by the victorious Russians after WW2, and was in use up until 1994. It’s a huge complex, and as you can imagine has a fairly eerie atmosphere. 
It can sometimes be hard to connect the history of everything that’s happened in Berlin with the modern city we live in now, but seeing Beelitz, a place frozen in time, made it far easier to imagine the not too distant past there. 

Photoset

Recently I took photos at a pop up dinner held in a disused power station in Berlin. What an amazing building. I hope it can continue to be used for unique purposes, and not just turned into apartments.

Photo
One of our regulars at the cafe. What a gorgeous girl she is!

One of our regulars at the cafe. What a gorgeous girl she is!

Photo
cutlerandco:

Caramelised figs, blackberries and yoghurt mousse
Serves 6
Yoghurt mousse
75ml cream75gm sugar½ vanilla bean scraped5ml lemon juice450gm Sheep’s milk yoghurt      3 leaves of gelatin, gold strength, soaked
In a saucepan heat the cream, sugar and vanilla. Add the gelatin, and allow to cool.  Once cool whisk in the lemon juice and sheep’s milk yoghurt, strain through a fine sieve and leave in the fridge to set.
Caramelised figs
6 figsCaster sugar
Halve figs and sprinkle with a little caster sugar, leave to sit for around 10 minutes for the sugar to draw out some of the syrup.
Heat a non stick pan over a very high heat, add the figs cut side down, and caramelise very quickly.  This should take less than one minute. When they are caramelised, turn over and caramelise the other side. After around 30 seconds, remove figs from the pan, put on a plate lined with baking paper to cool before serving.
For the blackberries:
Halve 1 punnet of blackberries, dust with a little icing sugar and leave to sit for ½ an hour at room temperature to draw the liquid out of the berries.
To serve, quenelle the mousse into bowls with a hot spoon. Place the fig halves next to the yoghurt mouse and arrange the blackberries over the plate. Drizzle with the syrup from the blackberries.

Dish by Andrew McConnell, photography by Zoe Spawton

cutlerandco:

Caramelised figs, blackberries and yoghurt mousse

Serves 6

Yoghurt mousse

75ml cream
75gm sugar
½ vanilla bean scraped
5ml lemon juice
450gm Sheep’s milk yoghurt      
3 leaves of gelatin, gold strength, soaked

In a saucepan heat the cream, sugar and vanilla. Add the gelatin, and allow to cool.  Once cool whisk in the lemon juice and sheep’s milk yoghurt, strain through a fine sieve and leave in the fridge to set.

Caramelised figs

6 figs
Caster sugar

Halve figs and sprinkle with a little caster sugar, leave to sit for around 10 minutes for the sugar to draw out some of the syrup.

Heat a non stick pan over a very high heat, add the figs cut side down, and caramelise very quickly.  This should take less than one minute. When they are caramelised, turn over and caramelise the other side. After around 30 seconds, remove figs from the pan, put on a plate lined with baking paper to cool before serving.

For the blackberries:

Halve 1 punnet of blackberries, dust with a little icing sugar and leave to sit for ½ an hour at room temperature to draw the liquid out of the berries.

To serve, quenelle the mousse into bowls with a hot spoon. Place the fig halves next to the yoghurt mouse and arrange the blackberries over the plate. Drizzle with the syrup from the blackberries.


Dish by Andrew McConnell, photography by Zoe Spawton

Photo
Tags: Berlin
Photo
Late Summer Morning

Late Summer Morning

Tags: Bed Morning