It took a bit of time since my last blog post, but I hope I’ll have more time for blogging from now on.
Do you remember the post about the close-up lens?-I wrote about a website project for a friend’s business… So today I’d love to share my work with you and introduce you to Rita and what she’s doing.
About Rita and her business:
Rita runs an online wool shop under the name Spinnwebstube and she offers spinning and dying courses. The major part of the wool she sells is hand dyed by her and I can admit the quality of the wool and the colours are wonderful!!!
Her old website was so confusing and almost without pictures that I couldn’t let it be like it was… I offered Rita to create a new website and online shop. At this point of time I underestimated the work needed to be done, but now I can be proud of what I have created.
To build up the website I used WIX, a young but genius website provider. Wix is very user-friendly, full of beautiful templates and rather low-priced. So if you’re forced to create a website anytime in future, Wix would be a good choice.
At this point I’d like to say thank you to Rita. I wish her all the best for her future plans. Please check out the website and I’d love to hear from you!
I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…
The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.
1 pinch of salt
1 tsp sugar
100gr. cold butter diced
80ml cold water
zest from 1 orange
1 orange in slices
2 tbsp flour
ca. 40gr. sugar (I used vanilla sugar)
3tbsp brown sugar
For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
Preheat the oven to 220°C and prepare a baking tin.
For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for. Press the verge slightely down.
Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
Bake in the oven for about 20-30min. It tastes best right out of the oven and served with whipped cream, clotted cream or ice cream. Enjoy!
Because I’m working on a new website for my mothers friend Rita I was able to borrow her close-up lens for photographing. For this reason I practised photographing with this new lens a lot and I have to confess that I’ve totally fallen in love with it! It’s a real pleasure working with it… Thank you Rita for letting me use your equipment! 🙂
I love doing creativ things therefore its a lot of fun for me and I’m curious how it will turn out. I’ll show you the site as soon as I have finished it- I’m really exited! And here are a few pictures I took while experimenting with the new lense: