Hamburg: Fun, Film and Food with FoodBoom

Hamburg – Discovering the fun, film and food at Foodboom

I recently visited Hamburg in Germany for a Traverse conference KeyFrame19. This was four days packed with sessions to learn about filming videos and creating a YouTube channel as well as getting the most out of video on our smartphones.

One of the sessions we were introduced to was FoodBoom, a unique and innovative group of taste visionaries, food stylists and recipe developers.  FoodBoom has an amazing set up of three fully equipped kitchens each with filming capabilities to offer their clients a wide range of marketing opportunities to showcase their products.

The premises are a few minutes walk from one of the Ubahn stations, past cash and carry type premises. We walked through a cluttered courtyard wondering where on earth we were going, up a metal staircase and upon entering stood a moment to catch our breath.

The first floor set up is divided into four sections, the kitchens, tables for prep or masterclasses, the filming set up and a prop section to die for!  I certainly had prop envy!

Companies can also hire the space for team building cooking sessions. We were there to learn to integrate a brand into our food photographs and videos.

The aim of our session there was to cook a dish which used Maille mustard, style it and photograph the end plate.

We were split into three groups, meat recipes, fish recipes and vegetarian recipes.

The group leader gave us our main ingredients, suggested we loosely follow a plan but left us to basically create the recipe and season it as we wanted.

We then chose a dish or plate from the prop area, styled our dish and had it photographed.

This is my final soup, so pretty and really delicious.  You can make this soup by following the recipe below.

I worked initially with two other bloggers however they kind of drifted off and left me to finish and season the final dish – a soup made with pork, onion, potato and carrot with the addition of a Maille mustard of our own choice.  I share the soup I made with you below.

5 from 3 votes

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Pork and Mustard Soup

Servings: 4

Author: Heidi Roberts

Ingredients

• 2-3 Tbsp olive oil
• 2 x 250 grams cheese spices 10 slices per pack
• 250 ml milk
• 1 medium onion finely chopped
• 1 large carrot thinly sliced
• 1/2 leek thinly sliced
• 2-3 small waxy potatoes
• 500 grams 5% fat pork mince or turkey mince
• 1.4 litre vegetable stock made with 2 stock cubes
• 1 pinch salt and pepper
• 2 tsp paprika or cayenne pepper
• 2-3 Tbsp Maille mustard - Classic
• 1 small jar - 60 gram Maille mustard - Provencal or Sun Dried Tomato
• 1/2 bunch fresh chives - chopped
• 1/2 bunch fresh dill - chopped

Instructions

1. Pour olive oil into a medium to large pan.

2. Add the chopped onion, potatoes, sliced leeks and sliced carrots to the pan.

3. Gently fry until the onion goes translucent.

4. Add the ground pork and fry until the pork changes colour.

5. Pour in the vegetable stock.

6. Cook until the veggies are soft.

7. In a separate pan met the milk and the cheese slices until thoroughly melted and thick.

8. Add the melted cheese mix into the soup mixture.

9. Add the seasoning, adjusting to taste.  You may like more or less of the mustards and other seasonings.

10. Wizz about 1/2 or 1/3 of the soup to thicken or you can add 2Tbsp cornflour mixed with a little milk.

11. To serve drop a few bits of chopped dill and parsley and sprinkle some paprika for colour.

12. Serve with fresh bread and enjoy!

FoodBoom also produce a print magazine and on their website they have a load of fantastic and colourful recipes.  These are all in German so if that is not a problem for you great.  You will find my recipe on their website but I have made a few alterations in ingredients and procedure. 

I was visiting FoodBoom as part of the Traverse KeyFrame19 conference.  I was not required to write this post or to write a positive review.  All opinions and photographs are my own. No photographs may be reproduced in any manner without my written permission.