Pitch Ink. meets Foodtastic
Creativity requires time and motivation, which means you need to actually set aside time for relaxation. I've retreated to the mountains these past few days to recharge my batteries. I have a lot of time and space to think here and let my creativity run rampant. When I'm at home, I often relax by drawing and painting. As you may have noticed, I have posted fewer food illustrations than usual recently - but this will change soon, with a new personal project I want to introduce to you today.
In May, I was a guest mentor at Entrepreneurship Avenue, a huge student start-up event. I met two very nice and interesting girls, Chiara and Viki, who, during their time with Entrepreneurship Avenue, founded their own extremely cool start-up named Pitch Ink. This is what they do: Pitch Ink. produce short, illustrated videos for individual companies and other start-ups. The videos explain the respective company's business model in simple and comprehensive terms. The goal is to connect creatives with businesses. This may sound simplistic, but creatives, while pouring all of their time and energy into their projects, often have a hard time living off their art or craft. Ever since I've started running my own creative business, I've been in this situation myself - you're always dependent on your next job. This type of lifestyle offers a lot more freedom and flexibility, but you have to chase commissions and learn how to be economical.
Chiara and Viki have recognised this problem and are now looking for creative types who can draw and illustrate well and would like to produce some art for their own introductory video. If this piques your interest, just send me an email!
The food drawings in this picture are mine and the beautiful camera, the pens and my own likeness were created by Chiara.
Today, I am very excited to present to you my beautiful new project in cooperation with Pitch Ink. We are planning to produce a few illustrated recipe videos for this project and, if all goes according to plan, for a certain social action project as well. I will keep you posted.
Chiara, Viki and I cooked today's chicken-avocado fajita in a sort of group effort, albeit not in the kitchen, but on my dining room table, and instead of wooden spoons, we wielded coloured pens. Have fun watching the video and trying out the recipe!
[print_this]Chicken Fajitas with Avocado
Ingredients (enough for 4 people):
8 tortillas
4 chicken fillets, 180g each
3 tsp Ajvar (a type of Serbian red pepper relish)
2 tomatoes
3 spring onions
1 red onion
1 garlic clove
2 untreated lemons
2 jars crème fraîche
8-10 TBSP olive oil
sunflower oil to baste and fry the tortillas z
salt and pepper
Preparation:
- Wash the meat and dab it dry. Season with salt, pepper and Ajvar. Heat up some of the oil in a pan and fry the chicken pieces for around 10-15 minutes, until golden
- Wash the tomatoes, cut out the stem in a wedge motion and cube them. Wash the spring onions and cut them into fine rings. Peel the onion and cut into very fine rings (use the slicing side of a grater, if you like). Peel and press the garlic and combine with the olive oil in a bowl
- Peel and pit the avocado and quarter the pulp. Wash the lemon with hot water, rub dry and quarter
- Put more oil into a griddle (or normal frying) pan, heat it up and fry the tortillas evenly on both sides. Cut or pull the meat into small pieces
- Arrange the tortillas on a plate and top with one mashed piece of avocado each plus the cut vegetables, chicken and crème fraîche. Drizzle some garlic oil over the tortillas, if you like, and serve alongside the lemon wedges
Chicken Fajitas with Avocado
4 glasses
Ingredients:
- 8 tortillas
- 4 chicken fillets, 180g each
- 3 tsp Ajvar (a type of Serbian red pepper relish)
- 2 tomatoes
- 3 spring onions
- 1 red onion
- 1 garlic clove
- 2 untreated lemons
- 2 jars crème fraîche
- 8-10 TBSP olive oil
- sunflower oil to baste and fry the tortillas
- salt and pepper
Preparation:
- Wash the meat and dab it dry. Season with salt, pepper and Ajvar. Heat up some of the oil in a pan and fry the chicken pieces for around 10-15 minutes, until golden
- Wash the tomatoes, cut out the stem in a wedge motion and cube them. Wash the spring onions and cut them into fine rings. Peel the onion and cut into very fine rings (use the slicing side of a grater, if you like). Peel and press the garlic and combine with the olive oil in a bowl
- Peel and pit the avocado and quarter the pulp. Wash the lemon with hot water, rub dry and quarter
- Put more oil into a griddle (or normal frying) pan, heat it up and fry the tortillas evenly on both sides. Cut or pull the meat into small pieces.
- Arrange the tortillas on a plate and top with one mashed piece of avocado each plus the cut vegetables, chicken and crème fraîche. Drizzle some garlic oil over the tortillas, if you like, and serve alongside the lemon wedges