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I am delighted to present Saveur Magazine’s Best Food Blog Photographer 2015, Renée Kemps, as the host of our next Lens & Larder workshop which will take place at the beguiling Irish country estate, Ballyvolane House, April 26-29th, 2016.

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Participants will pay a special visit to Cork’s artisan English Market as well as gather ingredients from the stunning forest and walled garden of Ballyvolane House to craft their own editorial food story and discover an exciting translation of food through the lens.

Over the course of three nights and two days, students will get to learn from Renée as she demonstrates her methods of styling and photography, and gain insight into her overall process and philosophy from working with light, to composition, editing, blogging, and social media while enjoying the relaxed luxury and friendly atmosphere of historic Ballyvolane House.

Here are a few stunning examples of Renée’s work…

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Included in the retreat:  3 nights luxury accommodation at Ballyvolane House, 1 welcome reception and dinner, 3 full Irish breakfasts; 2 lunches; 2 dinners including wine and cocktails; all food with a focus on locally sourced, artisan ingredients (vegetarian options will be catered for).

Excluded: Travel to Ireland and transportation to Ballyvolane House; Travel insurance; Extras

Cost: EUR €1850/$2012USD per person sharing dual occupancy. For private accommodation, please enquire and will be available on a first come, first served basis.  An 80% non-refundable deposit will be required to secure your spot. Final 20% Payment will be due upon arrival at Ballyvolane House.

Due to timing logistics, there will be absolutely no refunds for this workshop. Please make sure you can attend before securing a space for the retreat. We strongly recommend that you to take travel insurance. Owning an SLR camera is preferable.

Please email lensandlarder@gmail.com for more details & registration.

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Renée Kemps is the author of “Harvest”, a blog about seasonal ingredients, local produce and sharing food with loved ones. She is the winner of the Saveur Best Food Photography Awards in 2015, has contributed to Food52, Vogue Magazine, and is currently collaborating with Yotam Ottolenghi for Jamie Magazine. Renée grew up in Delft, a small village in The Netherlands, and moved to the countryside when she was 10 years old. Growing up outside, with apple trees in her backyard, strawberries in the garden, and chickens running around made her fall in love with a life where we know where our food comes from, how it grows, and how we can take it into our kitchen to enjoy it together at the table, with good conversations and cozy nights.

Slan Abhaile,

Imen xx

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kneecaps
Picture this.

You walk into a 1960’s-style supper club/ballroom in a small midwestern American town. It doesn’t matter that it is the noughties; nothing has changed since the place first opened in 1964. There is the same wooden bar with high vinyl covered stools, the same wall-to-wall carpeted dining room with numbered round tables and upholstered swivel chairs, the same salad bar with spinach and oily hot bacon dressing, German potato salad and green aspic. Broasted chicken and potatoes feature on the menu along with a filet mignon that you could cut with a butter knife. Everything is plush and gold and burgundy and bold shades of emerald. You remember a pint-sized version of yourself holding a maraschino tinted Shirley Temple in hand, your bearded father with an extra bitters brandy old-fashioned, and your Aqua Net scented stepmother sipping a drink called “bacardi” with a small b.

You glance into a smoky side room where there are people dancing. One-two-three, one-two-three, oom-pa-pa, oom-pa-pa, couples shuffle around the room with the odd added back leg kick for good measure. They are happy. The place is abuzz. There is dim light everywhere except for this ballroom which is harshly lit with fluorescents. Everywhere you look, it’s like time stood still.

Back in the dining room there is a long table in a corner covered in white linen, and suddenly you recall a time when dozens of small deep-fried doughnuts topped with fluffy dollops of fresh cream would fill such a table. There are spotlights beaming down on the table as if to showcase whatever greatness will eventually grace its top. You can’t keep your eyes off the table. Someone plays Kenny Rogers on the jukebox in the bar and you hear people hmmm hmmmm hmmmm-ing in the distance. You do not get distracted. That table is the promised land of desserts. There will be other bits on that dessert table, but you know they will pale in comparison to the kneecaps.

Yes, I said kneecaps. Those delicate doughnut cream puffs are called kneecaps. I always presumed that if you closed your eyes and squinted they might look like someone’s kneecap. I do not know, but that’s what they were called.

Kneecaps were in my book and they got cut. It might have been because (little did I know) kneecapping was a form of torture during the Troubles in Ireland.

Or, could be simply because they just plain don’t sound good.

But, I am here to tell you, there isn’t much better in the way of creampuffery (forgive the portmanteau). I would go as far as to dare you to show me a better form of creampuff. (yes, that really is a dare.)

Plus, if you come up with a better name, we can just change it, right?

Find my recipe below.

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Now, for some Sunday Bits….

My book is making its way into the world next month, and Image Living & Interiors has provided a very special sneak preview in its March issue, here’s a taste

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Our friends and world-class photographers, Andrea & Martin Hyers, have begun hosting their own intrepid photography retreats. The first one will take place in the Andes Mountains of Peru and I’d give anything to be along for the ride. Check out more details here.

We are welcoming calves night and day on the farm, spring is the season for new life and we are embracing every moment of it!

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Natural Born Feeder’s Rozanna Purcell claims that I was instrumental in getting her to start blogging about food, I don’t know if I can take credit for that, but I will vouch for her stunning book filled with nutritious, tasty recipes. For example, these Virtuous Viscounts that remind me of Girl Scout Thin Mints, minus the sugar! You can order her book here.

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I recently stumbled upon a brilliant app called Beditations. Basically you pop it on when you go to bed for an evening meditation and you are awakened with a meditation “alarm” to start your day. I can’t recommend morning meditation enough for the pursuit of daily balance, calm, and well-being. For me, this practice has been life-changing and the Beditation app just makes it easy.

Cliodhna and I are planning our next Lens & Larder retreat with the amazing Renée Kemps, last year’s Saveur Food Blog Best Photography winner. I met Renée when were in Brooklyn for the awards last June, and on top of being an incredible photographer, she is just as sweet as pie. More details on our website soon.

I’ve added a few more bits to the events page, my Limerick book launch taking place at O’Mahony’s in Limerick City at 7pm, 9th March. There will be music, wine, my best brown bread and homemade butter. Come along if you’re free! Also, I’m pairing up with Claire Ptak and her Violet Bakery in London for a special Farmette + Violet Pop-Up on the 22nd of March from 12-4pm. SO excited for that!!!

 

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Dairy Cream Kneecaps
Kneecaps were one of my greatest childhood indulgences. At many large gatherings on my father’s side of the family, there would be a seemingly endless tray of kneecaps on the dessert table where I often found myself hovering around the general vicinity for more time than I probably should have. Kneecaps are essentially tiny cream puffs, only the puff is a very lightly yeasted, raised doughnut with cream simply dabbed into a wee dent in the middle. The pastry to cream ratio is perfectly balanced. These are such a treat, especially with farm fresh sweet cream, and would be a superb addition to afternoon tea or a special celebration.
Makes One Dozen
1/4 cup warm water (105 to 110 degrees F)
2 (.25 ounce) envelopes active dry yeast
1/2 cup vegetable shortening
1/2 cup sugar
3/4 teaspoon salt
2 eggs
2 cups milk
6 1/2 cups all-purpose flour
4 cups peanut or vegetable oil for frying
1 cup confectioners’ sugar for dusting
2 cups heavy cream, whipped
Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top.
Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes.
Fill deep saucepan with 4 inches of oil. Heat oil to 375 degrees F (190 degrees C).
Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes. To serve, dust the kneecaps with confectioners’ sugar, fill the indents with whipped cream.

Slan Abhaile,

Imen

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Portraits for Marte Marie Forsberg

SOLD OUT

If you have ever dreamed of learning about food styling and photography in the heart of the Irish countryside, here is your chance.

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I am teaming up with Cliodhna Prendergast of Breaking Eggs  and Ballyvolane House to present a very special Lens & Larder Spring 2015, a unique opportunity to learn the art of Food Photography and Styling from acclaimed international stylist & photographer, Marte Marie Forsberg.

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Join a small group of fellow food styling and photography enthusiasts on this creative retreat to a historic Irish country house to tell your very own special food stories through the lens of your camera and the ambient light + shadows of Ballyvolane House, County Cork, one of Ireland’s most visually inspiring and intimate houses.

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For two full days, Marte Marie Forsberg will gently guide each participant in telling visual food stories using “your camera eyes” and “your styling eyes” to create beautiful, simple settings, and photograph delicious tales of gathering, preparing, feasting and lingering on food made with honest ingredients sourced from the haven of Ballyvolane estate and surrounding farms.

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This is a beginner’s level workshop, but a DSLR camera is required with an understanding of the basic elements of photography. You will learn basic natural lighting & lensing techniques, visual styling; both food and props, as well as some post production tips. This class is an invaluable introduction for aspiring food photographers and stylists starting to build a portfolio.

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Marte Marie Forsberg is a self taught food and lifestyle photographer from Norway. She’s lived in many beautiful and exciting places around the world during her studies in fashion design and art history, and after years on the road she found her tool, the camera, settled in an old thatched cottage in the English countryside, and began telling visual stories around food full time.

Whether it is rediscovered her Norwegian cultural roots and heritage, exploring the food scene around the world, or simply discovering the local pub and restaurants around her cottage in England, she takes great delight in capturing these food stories with her camera.

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Today Marte Marie, works for food and lifestyle magazines around the world and has a varied client list with in the food and fashion industry doing regular jobs for brands on location and in her charming little cottage in the English countryside.

You can view Marte Marie’s beautiful body of work here

When:

April 21st to April 24th, 2015

What:

2 days/3 nights = 2 full days filled with instruction interspersed with hands-on practice. There will be a small amount of time off to explore the area individually as well.

Included:  3 nights accommodation at Ballyvolane House, 3 full Irish breakfasts; 2 lunches; morning and afternoon tea/coffee and 3 evening dinners. All food will have a focus on locally sourced, artisan ingredients (vegetarian options will be catered for). One foraging for wild ingredients expedition is also included.

Excluded: Travel to Ireland and transportation to Ballyvolane House; Travel insurance; Extras

Cost:

EUR €1,550 ($1765 USD) per person sharing dual occupancy or EUR €1,775 ($2022 USD) for private accommodation. A 90% non-refundable deposit will be required to secure your spot. The private rooms are very limited so will be offered on a first come, first served basis.

Final 10% Payment  will be due on April 10th, 2015.

Due to timing logistics, there will be absolutely no refunds for this workshop. Please make sure you can attend before securing a space for the retreat.

(We recommend that you to take travel insurance. Tripod and computer with photo imaging software are not necessary, but would be useful)

Email lensandlarder@gmail.com to register.

Slan Abhaile,

Imen

Photos by Marte Marie Forsberg, James Fennell, Ditte Isager and Jorg Koster. 

 

 

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The Lens & Larder maiden voyage was a great success and I’m happy to report that I am already plotting and planning another retreat for Spring 2015…stay tuned for more details. It was positively wonderful to work with my partners, my dear friend, former chef, and fellow food enthusiast, Cliodhna Prendergast of Breaking Eggs, and her husband, Patrick O’Flaherty, the ebullient and charming general manager of Ballynahinch Castle. Thank you for giving so much of yourselves and the idyllic and raw setting of your home in Connemara, and for offering so much at such a fair tariff. Your latest Condé Nast Traveler accolade could not be more deserved.

We were also privileged to share several very generous gifts from friends: Helen James, Makers & Brothers, Jameson Select Reserve Irish Whiskey, Hen and Hammock, Feast Journal, 31 Chapel Lane, Superfolk, The Tweed Project, and Connemara Marble. A massive thank you to each and every one of you for your support, our students were absolutely thrilled with their magnificent bag of treats.

We were exceptionally fortunate to have special contributions from modern medicine girl, Claire Davey of America Village Apothecary, stylist, Triona Lillis  who kept us fed at the schoolhouse and even provided extra pretty props from her vintage store, and The Ashe family who graciously gave us the run of their schoolhouse on Inishlacken Island. Gosh, we were certainly a lucky, lucky bunch, thank you all. (or, as Beth would say, thanks y’all!)

Our instructors, Beth Kirby and Susan Spungen were incredibly liberal with their teachings which all felt very natural and informal over the two days that we spent making, styling, and shooting together. Everyone seemed to take away something a little different, which is a positive in my view. I feel honoured to have had the chance to work with these two exemplary women in food. Thanks so much again ladies!

Above all, I’d like to extend extraordinary gratitude to the fantastic creatives who took the plunge and came along on this first Lens & Larder retreat. The group was just a savage bunch; I couldn’t have curated a lovelier mosaic of bloggers, photographers, stylists, chefs, bakers, and food crusaders who gathered together from very different backgrounds, levels of experience, and parts of the world. I loved meeting and sharing the experience with each and every one of you and your inspiring, individual, kindred spirits. I’m so grateful that you came along.

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Lily Ramirez-Foran

Skye McAlpine

Claire Ptak

Kristin Perers

Nessa Robins

Anthony O’Toole

Hung Quach

Susan Bell

Mairead Jacob

Brittany Darrah

Niamh Browne

Jette Virdi

Shannon Butler Keane

Hannah Fullenkemper

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I’ll be back with some autumn recipes and a turkey update soon!

Slan Abhaile,

Imen

Images by Imen McDonnell 2014, Mushroom foraging with brush photo by Skye McAlpine. 

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