I am excited to let you know that registration for my food styling and photography workshop in Sweden is now open.
Also that chefs Ola Rudin and Sebastian Persson will be joining us on a foraging guide, showing us beautiful local wild foods to cook and photograph. I am thrilled about this.
To register, visit the Ritchie Ace Camps registration site.
As a reminder…
The workshop includes:
- we will be in Nyköping (Sweden) between June 5 and 10, 2013.
- 4 day food styling and photography
- 5 nights at an exclusive home on the Baltic coastline (based on double occupancy)
- 5 breakfasts
- 3 lunches
- 3 dinners including final night dinner party.
- Snacks + beverages during the workshop
- Transportation to and from location shoots
- Boat trip for island shoot
Workshop is limited to 10 people.
Fee: $2250.00 – airfare is not included
Deposit: $1250.00 – due when place in workshop is confirmed.
Final Payment of $1000.00 due March 15, 2013
There will be no refunds for this workshop – please know you can make it before your registration.
I have been busy promoting the book and I still have so many stories and trips I want to tell you about, like when I visited Alaska, our workshop in France, an apple picking day in Washington….
I will be back soon with those stories, but in the meantime….
… can I leave you with my favorite gluten and dairy free muffin recipe?
I have made it with blueberries, red currants and apples, pears and mini chocolate chips… It is versatile and we love it. Hope you will too.
Blueberry, Lemon and Olive Oil Muffins
1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest
1/2 cup (100 g) natural cane sugar
1/4 cup (50 g) light muscovado sugar or light brown sugar
1 teaspoon vanilla extract
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) unsweetened coconut milk
1 1/2 cups (210 g) frozen or fresh blueberries
Preheat oven to 350 F (180C). Line a muffin pan with baking papers.
In a large bowl, Whisk together the first five ingredients.
In a medium bowl, combine the lemon zest, natural cane sugar and muscovado sugar and rub them between your fingers so the lemon zest releases its oils. Add the eggs and whisk to combine. Add the vanilla extract, olive oil and coconut milk. Pour the wet ingredients over the dry and whisk to combine. Fold in the blueberries.
Spoon the batter into baking papers and sprinkle a little bit of natural cane sugar on top.
Bake for 22 to 25 minutes until golden. Let them cool slightly and then transfer them to a cooling rack. Store the muffins in the refrigerator for up to 3 days.