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Posts Tagged ‘food photography’

The original recipe for this week actually called for upside-down baby cakes made with rhubarb. Since we had neither baby cake pans nor rhubarb, we decided to change things up a bit.  Upside-down cakes are extremely versatile, allowing for easy substitutions, and are among our favorite cakes for this very reason. The other issue we ran into, looking at the original recipe, was the fact that it called for bourbon, not something we are particularly fond of. (more…)

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This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike.  It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar,  free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. (more…)

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Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many nutritional benefits they offer.

I was first introduced to raw foods about 25+ years ago,  through friends and acquaintances and through their convincing arguments, enthusiastically  purchased a champion juicer. I loved making vegetable and fruit juices, as well as the occasional nut butters. Some of the resulting vegetable pulp was used in making delicious vegetable burgers, blended with spices, seeds and some rice, or spelt. But my all time favorite comfort foods have always been salads. (more…)

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Many of you landing on this page today are probably looking for our gluten free version of the Finnish Pulla. Time just did not allow us to develop yet another yeast-based bread recipe. We hope to deliver this sometime in the new year. After reading about this recipe, we thought it was somewhat similar to a traditional challah bread, which is doable gluten free, but probably not in a ring shape. Braiding anything gluten free, without the excess use of starch, while still having it turn out light and fluffy, can prove to be very challenging. But enough said. (more…)

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This week’s TWD recipe heralds the beginning of the holiday baking season, at least for us. Anything involving gingerbread is a definite favorite in our house, invoking fond memories of baking with Mom and Oma – three generations in the kitchen, gathered around the table, cooking and baking together. Albeit a very rare occasion, made possible only during our not so frequent visits to Germany. (more…)

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