It has been such an wonderful journey the creation of my magazine, that I can not believe is already finish. All has started after my cookbook has been released. I was so motivated to create something that will change things around us. Daily, I was stumble upon wonderful blogs that nobody heard speaking, and I felt the urge to be that person that will do the difference.
The food blogs market is nice developed in United States or Australia. Europe is still lacking in motion to trust and understand the work of the food bloggers. The food market is even more forgotten since everyone is interested more in fashion blogs. On this unfriendly ground I started to make my road through, decided to bring to life the best of food photography around the world.
Therefore the premiere issue of WLA Mag is a wonderful collection of delightful photographs of easy to make recipes, starting with french rose style apple tart, organic winter cookies and pumpkin bread, to basil pasta with spicy shrimp, fegato alla veneziana and Marlenka. You can read advices and opinions about food photography from the most experienced and awarded food bloggers in United States like Sprouted Kitchen, Not without Salt and Desserts for Breakfast and be delighted with more shy, but so promising beginnings of food photography in Romania. The delicate photography of Delicioasa (i.e. : the Delightful), the realist and English like photo style of Gateste si musca (i.e. : Cook and bite) or the creative and artistic photography of Invat sa gatesc (i.e. : I’m learning to cook), surely will gain your attention. Finally, but not least, you can take a walk on the floating streets of Venice or drink some good beer on the epoch-making streets of Prague. You can read the latest candy eye kitchen trends hand picked-up by our contributors.
It has been a gigantic work for me to put this magazine together, but so full of contentedness. The magazine has been designed by me in my free week-ends and photography has been taken along this journey. The magazine wouldn’t be complete without the priceless work of the contributors (Irina for healthy recipe writing, Liliana for kitchen trends or Medeea for fiction stories).
I was also, completely excited about the feature of my magazine in Decor8 website. I’m an avid reader of Holly’s posts and findings around the web, that I almost couldn’t believe that my magazine reached the pages of her blog. I’m so grateful for all this and for all your wonderful comments and support for the start of this hand-made magazine. I’m waiting you all to read together in 2012, the next issue of WLA Mag. A big thank you to the contributors and to all the readers.
Moreover, lately, even though I was incredible busy with some technical IT exams and classes, I fell to try a hybrid kind of photography, film style, old, painted appearance combined with the modern of the digital photography. How do you find the result? And to speak also a bit about the recipe, this mousse is incredible smooth and fuzzy. It’s a must try at home.
Orange Mousse ( recipe adapted from Gourmet Traveller here)
Ingredients (makes 8 servings) :
4 egg yolks
180g caster sugar
5 leaves of gelatine
400 ml orange juice
50 ml lime juice
2 tablespoons orange zest
1 teaspoon lime zest
200 ml double cream
3 egg whites, whisked to semi-stiff peaks
1. Using an electric mixer, whisk egg yolks until pale and thick, add sugar and continue whisking until mixture is thick and of ribbon consistency. Soak gelatine in 5 tablespoons of orange juice in a large heatproof bowl for 10 minutes or until soft.
2. Meanwhile, combine lime and remaining orange juice in a saucepan, bring to the boil, pour over gelatine mixture and stir until dissolved. Add oranges, rind and gelatine mixture to egg mixture and stir. Refrigerate for 1 hour or until mixture thickens. Fold through cream followed by egg whites. Divide between ramekins and refrigerate for at least 6 hours or until set.