practicing food photography & IFPD

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According to the website, internationalfoodphotographyday.com, is today international food photography day…

Although this website does not specifies why, nor what this is based on and because it is sponsored by an brand of fruit, I doubt how much value this IFPD really has. Nevertheless, I should not complain too much, because when I read it I wanted to post some food photos on my blog and thus taking part in it.

I have taken these photos with the idea that with trying out new idea you will get better. I have taken these photos of blackberries and raspberries in a dark room, with a black background. It was not easy, and these photos have some imperfections, but I did want to share them here and wish you all a very happy International Food Photography DAY !!!! LOL

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Loose tea and a beautiful smokers table

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Now that the days are getting darker, noticeable shorter and, especially the last 2 days, windy and wet, the time of sitting outside with a cool drink is definitely behind us. And so its time to light the candles and pour a nice cup of tea, and therefore I invested in some lovely loose teas, when I was in a marrocan market last week.

I bought several flavours and made my own blend with, Jasmin, dried rose, and hawthorn. If you dont have a nice tea sieve, like my teapot has, these girls made a great tutorial on how to make your own teabags

As for this extraordinary table; I was looking on a 2nd hand webiste, for a small, cheap wooden side table so that I could paint it in some funky color. I found this one, made a bid and the woman mailed me the same day that I could pick it up the next afternoon.

A very friendly man answered the door and had to get the table from the addict where it has spend at least the last couple of years. The man explained that it was a hand made copper or brass table, which is called a smokers table and if I would polish it the table would shine right up. Unfortunately through circumstances they had to sell it, but he was happy that they could make someone else happy with it.

So a few ferocious polish hours and a slight brasso high later see here the result of a beautiful gem in my living room.

For real tea lovers, Lorna is a real tea expert,  and a great blog to follow.

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Figs with blueberries, walnuts, honey and cinnamon

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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:

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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 🙂

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Figs with berries, walnuts and honey

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

Figs berries, walnuts and honey

Praticing food photography; Figs and berries

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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!!

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Practicing Food Photography: Mushrooms & Garlic

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I wanted to experiment with some more food photography, so I had a little photo shoot using some mushrooms & garlic.

I used a 50mm 1.8 Nikon lens for this, and I’m very pleased with the result.

But of course I would like your feedback on this, which one do you think is the best?

Thanks! Angela

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Rhubarb gets a second chance ~ Rhubarb Soufflé

Rhubarb souffle 4 - copyright LosAngelas

It’s the time of the year that almost overnight rhubarb pops up everywhere; when I go to the market to buy my fruits & vegs, there they are; any food magazine HAS to have some rhubarb related topic and of course the food bloggers… I understand it, from all the fruits & veggies, rhubarb has by far the most extraordinary and beautiful color!

But for as long as I can remember, I have always disliked this veg. I still have visions from when I was six, and my mother had a big pan of Rhubarb on the stove and as a special treat, we had stewed Rhubarb for dessert.

“If you think it’s too sour, just add some extra sugar.” my mother said to me, and as I scooped in heaps of sugar, my sister ladled in her second bowl, she clearly could not get enough of it.

But 20+ years later, your taste changes and I cannot deny that I’m not attracted by the color of this vegs and the many recipes that flirt with me. So I had to give Rhubarb a second chance and I did it with this Rhubarb Soufflé recipe.

It’s a fairly easy recipe to make and although I’m happy how the photos turned out, I can conclude that I really don’t like rhubarb and so I called sis and she ate both soufflés.

But if you like rhubarb, here is what you need & need to do:

250 grams of rhubarb, in pieces of 3 cm

3 tablespoons of sugar

1 teaspoon of cornstarch

50 ml water

1 egg white

1 spoon of butter

Grease 2 small oven dishes with butter and  sugar them. In a big pan, heat the rhubarb in 50 ml of water and with the sugar on a low heat. Let it simmer for for about 15 mins. Pour the liquid in a cup and set aside.

push the rhubarb through a colander sieve. Set a small bit of the juice, to serve as a side.  To the rest of the juice add the cornstarch mix thoroughly and heat this. Then leave it to cool down.  

Whip the egg white until stiff then the rhubarb mixture and mix thoroughly. Scoop the mixture in the oven dishes, and bake for 15 minutes on 170 degrees.

Serve immediately ( to get the full soufflé effect) and with the some of the leftover rhubarb juice on the side. 

Enjoy!! 

Ps. here is a great link for Rhubarb lovers: Bangers&Mash makes a collections of rhubarb recipes 🙂

Rhubarb souffle 3 - copyright LosAngelas

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Rhubarb Souffle 6 - copyright LosAngelas

Cooking with sis ~ Indonesian corn cookies

Corn Cookies 1- copyright LosAngelas

If you scroll through my blog, it’s clear that I have a love for food. This love definitely runs in the family, my sister is a sort of MacGyver, when it comes to cooking. I was amazed to see, one evening when me & my father turned up unannounced, she whipped up half a rice table in under half an hour and it was delicious! I have to admit that I’m pretty jealous when I see people, who make these things look so easy.

On several occasions my sister made these Indonesian corn cookies, which always makes me happy, they’re so yummy and because they’re bitesize they’re ideal for any occasion. Also these little they’re tasty either warm or cold, you can easily make these little snacks a day in advance.

So I invited her if she could teach me to make these, and honestly now that you know the recipe, you should make them too!

~ Here is what you need for about 20 little cookies:

1 egg 1 spring onion

2 cloves of garlic 1 can of sweetcorn

1 00 gram plain flower 1 teaspoon kurkuma – tumeric

1 teaspoon ketoembar – coriander powder

and vegetable oil to fry in

~ Mix all the ingredients in a bowl

Heat in a wok or a deep frying pan a layer of vegetable oil.

Take 2 spoon, use one to scoop some of the mixture, then use the second one to carefully drop the mixture in the oil. Be careful that the oil is not too hot, because it may spit.

Fry the cookies a couple of minutes on each side.

Serve with sweet chili sauce and ENJOY!

Corn Cookies 5 - copyright LosAngelas

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