Today, I am writing of a great day of cooking and photography with Lily. We have started a correspondence on Instagram for over a year now. We met for the first time in February earlier this year when I was in Paris. And we met again at her place last week with the idea of making summer recipes with peaches and take beautiful photos.
It was a very intense day of sweet treats and savoury too! We had lots of fun chatting, cooking, styling and photographing … just enjoying being together and we shared a feast! In short, it was “a party in the kitchen” as Lily said! I had a great time and already want to do it again!
I am sharing with you the recipe of the peaches, tomatoes and burrata salad we made. It is super quick to prepare and perfect for summer with its sweet-savoury taste. The burrata, I found at my farmer’s market was simply delicious and creamy (though not as liquid as we would have hoped for the photos!). Plus it goes well with peaches and tomatoes.
The desserts recipes are on Lily’s blog here: a summer pavlova and a peaches pudding. Really yummy!
Save the Date
With Lily we also worked on preparing some surprises starting from September.
Indeed, we are launching our food photography and styling workshops to share moments with you around delicacies and beautiful things in charming places. We start in Paris and its arear, then it will be elsewhere …
These day-workshops will be run in French and/or in English. It is open to all of you who are interested in food photography and wish to improve their pictures for their Instagram, Pinterest or blog feeds.
So for now, save the dates in your diary:
- September 24, 2016
- November 12, 2016
- December 3, 2016
In late August, we will give more information about the locations, times and detailed program of the day.
Until then, feel free to drop us a line to our emails if you have any questions: Sandrine firstname.lastname@example.org and Lily email@example.com
Have a great summer!
- 1 ball of burrata (250g)
- 4 medium size tomatoes
- 2 yellow peaches
- 2 white flat peaches
- 2 spring onions
- 1 Tbsp of olive oil
- a few drops of balsamic vinegar
- salt & pepper
- 1 branch of basil
- Slice all ingredients and assemble nicely in each individual plate. Place the burrata on top.
- Season with salt and pepper. Sprinkle with olive oil and vinegar and add a few basil leaves.
- Serve straight away!
Tea towel by Harmony / all other props were in Lily’s kitchen