Figs with blueberries, walnuts, honey and cinnamon

With the Figs I bought last week, I made this delicious  and very simply dessert.

The recipe is so simple that I could even display it in one image:

The shoot I did on my stairs and for it I used an external flashlight (similar to this one), the very elegant plates I bought on an antique market a couple of weeks ago.

All in all, it gives these photos an extra light and simplicity look which made then pretty chic looking if you ask me 🙂

This last photo was a bit over exposed, but I think it suits this image 🙂

Praticing food photography; Figs and berries

It’s fig season, or so I found out when I went to the market and a couple of minutes later walked away with a tray of 16 figs for 5,- and also just over a found of blueberries… I mean, why not! Only to think to myself; what am I gonna do with all these figs!

So first thing before eating them, take to opportunity for some food photography!

I had some weird looks when I cycled into the park with my little blue table. And when I was later on setting up the table with some fancy dishes and only fruits…., people just stopped and stared, with half a smile on their face. The great thing about shooting in a big open space is the light, which really worked well in this shoot!

Any tips, trick or feedback is of course more then welcome!!

k

Creamy risotto – Dinner with L. part II

As promised in my previous post, a remake of the risotto and this time I took the time to take photos.

Ingredients: 1 packet of risotto rice, 1 glass of dry white wine, about 1 liter of fish stock, 2 shallots, some garlic, 2 bunches of turnip tops, 300 grams of cherry tomatoes, 200 grams fresh salmon filet per person, 3 tbs of mascarpone

The risotto is made by frying the rice with challots & garlic when the rice is glossy add a generous splash of white wine, when that has dissolved finish the risotto with fish stock.

Just before the risotto is ready, add the turnip tops and finally a couple of tablespoons of mascarpone .

The tomatoes are covered in olive oil, ground pepper and sea salt, and are roasted in the oven for about 20 minutes.

Before serving add the fresh salmon, cut in slices.

The salmon warms of the risotto & the salty tomatoes add a nice twist to this dish.

Enjoy!