Enthusiastic about good taste and beautiful motives, Claudia Gödke not only has a talent for photography, but also for exceptional dishes. She was immediately inspired by the suggestion to create a picnic de luxe. The result is a beautiful photo series for KPM magazine, enriched with five wonderfully light recipe ideas and lots of inspiration for eating outdoors.

The most beautiful "decoration" is still nature! This idyll at the Krossinsee is only 40 minutes by car from Berlin-Mitte.
Tomato galette with onion confit

Preparation time: 1.5 hours

Short pastry with rosemary and parmesan:
250 g spelt flour type 630
1/2 teaspoon salt, 15 g Parmesan cheese (finely grated)
1 teaspoon rosemary (finely chopped)
1 egg, 1 egg yolk, 250 g butter (room temperature)
1 tablespoon milk or almond milk
1 teaspoon linseed (optional)

Onion confit:
200 g shallots
1 tablespoon olive oil, 2 tablespoons cane sugar
50 ml red wine, 50 ml balsamic vinegar
salt, pepper

After baking:
50 g goat cheese or feta (crumbled)
5 tomatoes (sliced, different varieties, e.g. 1 ox heart tomato, 2 green tomatoes, 2 yellow tomatoes)
olive oil, watercress, coarse sea salt

Peach and thyme syrup with honey

Preparation time: 30 minutes

350 g peaches
250 ml water
170 g honey
5 sprigs thyme
juice of one lemon

1. Cut the peaches in half and stone them. Cut the flesh (with skin) into small cubes.
2. Put all ingredients in a medium sized pot, heat slowly and bring to the boil. Let the syrup boil for about 15 minutes until the peaches are very soft.
3. Pour the syrup through a sieve and into a clean bottle while still hot. The syrup keeps refrigerated for about 2-3 weeks.

For a refreshing summer drink or an aperitif, top up 2 tablespoons of the syrup with sparkling wine, champagne or tonic water. Garnish with mint, berries and ice cubes.

Advocaat-poppy seed cake with lemon curd, blueberries and cream cheese frosting

Preparation time: 2 hours, without waiting time

Advocaat poppy-seed cake:
6 eggs
250 g icing sugar
250 g flour
1 sachet baking powder
2 tablespoons poppy seeds, 1 pinch of salt
125 ml vegetable oil, 250 ml advocaat
all ingredients should be at room temperature

200 g lemon curd or orange marmalade
125 g blueberries (washed and drained)

Cream cheese frosting:
150 g butter (room temperature)
100 g icing sugar, pulp of a vanilla pod
240 g cream cheese
1 shot Amaretto (optional)

The whole article with all recipes and preparation tips was published in WEISS issue no. 02.

  • Green fern on the jetty of the Krossinsee
  • Baguette topped with goat cheese and figs
  • KPM tableware from the KURLAND series draped on a red picnic blanket on the jetty
  • Marinated goat cheese arranged in a pot
  • Two white swans in the water beside the jetty
  • Peaches on a Kurland plate from KPM
  • Close-up of a teapot from the KURLAND collection by KPM on a red picnic blanket on the jetty
  • Shortbread on KPM KURLAND porcelain

Cover of the KPM magazine WEISS 2018
Shaping the whole story WEISS Nr. 02

For the Königliche Porzellan-Manufaktur (Royal Porcelain Manufacturing) Berlin, Storyboard created an elegant, sophisticated magazine: WEISS. It combines company history and product presentations with personal insights, conveying the values of a traditional company, while portraying KPM's contemporary progress. The second issue of WEISS was designed with an entirely black cover.