NEW CERAMICS + iPHONE PHOTOGRAPHY

TRADITIONAL CHRISTMAS MARKET AT RYTI-HOUSE

Weekend is here. So great. Tomorrow I will be at Ryti-house in Huittinen. It is my sister's family's place. I have all packed and hope we are going to have a great Saturday full of Christmas feeling. There will be traditional Christmas Market. I will be selling ceramics like flower frogs, vases, pendant, small cake stands and bowls and small paintings and small prints of my photos taken by iPhone. They are super cool :)

I wish you a beautiful weekend and maybe we see at Ryti-house tomorrow!

xoxo

Kreetta

ps. Christmas Market is on Saturday 11.12. from 11 am to 17 pm address Raskalantie 218, Huittinen. See the FB event here.

SWEET PERFECT BLUEBERRY

GLUTEN AND DAIRY FREE BLUEBERRY CAKE

In my dreams we live in such climate that there are fresh berries and fruits all year round. Well we don't. But at least we have few weeks berry season and for example we can go to forest and pick some blueberries. This year there are a lot of them. They are very healthy and the taste is perfect. We want to save a lot of blueberries in freezer to enjoy their taste during  dark winter mornings.

This cake is totally gluten and dairy free. The izing on the cake is made of coconut cream and icing sugar. I wrote recipes for you but if you have read any of my recipes, you know I make things a bit more about than exact. Of course baking is much more precise combared to cooking.


SPONGE CAKE BASE

3 eggs
1 dl sugar (plentiful) 
1 dl potato starch
almost 1 tsp baking powder

Whip the eggs and sugar until the dough is fluffy and light. Add carefully dry ingredients. Bake in oven in 225 C degreees about 12-18 min. You can use baking sheet paper that it is very easy to remove the ready cake base from the baking dish.

MERINGUE

2 egg white
1 dl sugar
1/2 tsp vanilla extract
1 tsp plain vinegar
1 tsp potato starch

Whip egg whites and sugar until they are stiff and glossy. Mix other ingredients carefully. Spread meringue dough on the baking sheet paper in shape you want. Bake in 120-100 C degrees about 1 hour. Baking time depends on how thick the meringue is. I had very thin so the time was about 1 hour. If you want to leave your meringue soft inside it means less baking time. Why I use potato starch and vinegar is because the meringue will not be too hard and it will split nicely with spoon.

SUGAR IZING

Ingredients are coconut cream and izing sugar. It depends on how much you need it but I begun with 1/2 dl coconut cream and started adding the izing sugar until the mix was nicely firm.

SOYA CREAM

I used almost ready soya cream from the shop. It takes only few minutes to whip the cream. I added some sugar and vanilla extract to achieve nicer taste.

BUILDING A CAKE

I moist the cake base with water. Cake will be too sweet if you use juice etc. But maybe a drop or two of rosewater won't do any harm. 

I used soya cream and fresh blueberries inside the cake. I decorated the cake with coconut izing sugar mix. If you want to have really sweet cake you can use the mix more inside the cake. I put the meringue top on the cake. Finally I decorated the cake with fresh blueberries and lemon balm leaves. I put the cake to fridge expecially because of the sugar izing. Give a bit time to the cake that it will have more balanced taste. 

I already miss the summer and all the fresh fruits, vegetables, berries you can have then. That's why I've been planning to make some preservation in old-fashioned way. I'll get back to it later this autumn.

xoxo

Kreetta

NEW BLOG'S HEADER DESIGN - BOILING UNDER BLOG

Today I will tell you about photographing a header picture to food and lifestyle blog. I was asked to photograph a blog's header for new cool blog Boiling Under by Pauliina Siniauer. Her blog is about food stories and good recipes. I was very happy about this assignment because I could photograph my favorite things - food and lifestyle. I usually love the word editing but this time I will show you many photos that you see the process.

Because she lives in Berlin at the moment we planned the project only writing each other. We went through her favorite ideas, ingredients and made a Pinterest board together. That is very useful tool. There were things she liked and ideas I wanted to show her. Important was that we speak same language. But still I got quite free hands to photograph what and how I thought things would work. I started to get images in my head. I love that moment. Boiling Under name gave me thoughts quite generously. Finally it took one day to go and get the ingredients - most of them are Pauliinas's favorite ones, style, photograph and send the photos to Pauliina. 

I tried different kind of compositions and changed order and ingredients. I made simple compositions and more complex compositions.

My love for vintage items is quite obvious - I admit :)

It's a great feeling when you feel that there is a flow going in your brain and things makes sense and looks good.

Just changing little things you make the difference.

But at the end of the day I usually have to say that less is more. But if you don't try different kind of things you don't find the right one if you know what I mean... 

I was designing the blog's header to blog about food and good recipes. It gave me a lot of possibilities. But I happen to know the person and the name Boiling Under is - to me - something not so obvious, a bit hidden and trending. This person has an excellent sense of humour and she is greatly skilled in writing and she is very good speaker. But still the less is more is better than too much and way too many thoughts. 

We both agreed the same picture. We like more about a hint of something than obvious things even though they look good and are pretty. Back to square one. The first idea I had in my mind was simple and I got it when I saw this charming little casserole that my workspace friend Meri-Tuuli  have full of salt :) 

That's our beloved Boiling Under.



xoxo Kreetta 

ps. I wonder what should I do with all those photos. They might be quite nice pics on the kitchen wall or what you think?