This week is National Salt Awareness Week.
I’m looking at the benefits of Pink Himalayan Salt which packs over 80 minerals and elements and has following health benefits; Increases hydration, Balance pH (alkaline/acidity) and help to reduce acid reflux, prevent muscle cramping, strengthen bones, help absorb nutrients, improve circulation, reduce the signs of ageing and detoxify the body from heavy metals.
Recently I was asked to come up with a range of ‘Lunch in a Jar’ images. I had noticed the trend on Pinterest and in the usual foodie magazines but hadn’t got around to shooting any so I was thrilled to get the opportunity to do a ‘Lunch in a Jar’ photoshoot! I ended up with about eight different jar options… these are my favourites from the three day shoot.
The last day of National pie week is finally here and what a fun week it has been. What a challenge, so many pies have been cooked, shot and eaten… and I’ve discovered a love of apple pie with vanilla ice cream!
So to end this week, one of my favourites pies to eat… butternut squash and feta filo pie. I made two, one large one and an individual one, so I thought I would share both as it is the last day of pies after all!
Day 6 of National Pie week…Cherry Pop Pies!
I’ve gone for a classic for Day 4 of National Pie Week…Fish Pie, complete with fish scale pattern mash potato.
For day 3 I’ve gone for a sweet pie… mini fruit pies using my favourite sweet pastry recipe – 115g Butter, 175g plain flour rub together then mix in 50g golden caster sugar, roll in to balls and pat them flat with the palms of your hands mould into the holes of a bun tray. You could just eat the pastry on it’s own it’s so good!
It’s day two of National Pie week and today I have made and shot the cutest Shepherd’s pie or is it cottage pie? I’m not sure… it’s made with Quorn so maybe it’s neither… let’s call it Shepherdess Pie.
National Pie week starts today and ends on Sunday 12th March, during this week I intend to bring you a pie a day for the whole week. The first pie has already been cooked and photographed – I was in the supermarket at 6.30am buying ingredients, think I was too excited to sleep!
Embracing Pantone colour of the year 2017 and bringing it into my food photography.