For so long I have wanted to have a set of photobooth taken. So when I found an old fashion photobooth at The Roundhouse I was really excited, luckily James was with me and he was happy to pose with me.
To me, nothing says ‘love’ more than having a strip of photobooth pics stuck on your dressing table mirror!
Last night James took me to see The Knife at Camden Roundhouse. It was a very different night. The first song they played vibrated through my whole body and the dancing that followed can only be described Bollywood esque… fabulous! I had such a great time.
Last week we had the mammoth task of shooting 110 dishes in two and a half days… we had a team made up of 4 photographers, 2 stylist, 1 chef and 1 retoucher. An incredible challenge but we did it, I even managed to get a few behind the scenes shots too.
I was going through my shots to put together a new portfolio and came across this shot which I took a couple of weeks ago. I didn’t think much of it when I took it but I now love it.
My love of butternut squash, sage and goats cheese resulted in me making up this little recipe.
Chop up butternut squash in to 1cm thick chunks, put in a roasting tin with whole garlic cloves, chopped sage, olive oil, salt and pepper.
Roast on gas mark 6 for 40 mins
Mix in with cooked tagliatelle and chopped goats cheese. Drizzle with walnut oil and season.
My favourite shot of the week…
Here is Heather my adopted Pine Martin, she’s a bit like a ferret by fluffier. She was very lively and didn’t hang about long so capturing a photo of her was rather challenging.
|Oops… missed her
Look at these lovely little tarts covered in blueberries and raspberries.
To make the cream filling whisk 4 egg yolks with 100g caster sugar until pale and think. Then sift in 25g plain flour and whisk well.
In a separate pan bring to the boil 350ml milk and a vanilla pod. Stir the milk into the egg mixture and mix well. Then return the mixture to the saucepan and whisk on a low heat until the mixture thicken and comes to the boil. Put mixture in a piping bag and chill in the fridge. When chilled pipe mixture into the pasty cases and cover in your favourite berries.
Chef made these fish cakes for the shoot today, they were so yummy, really nice to have a fish cake that isn’t full of potato. I really liked them and they looked pretty easy to make too. Recipe below.
500g skinless salmon
2tbsp Thai fish sauce
1tbsp Thai red curry paste
1tsp finely grated lime zest
1tbsp finely chopped coriander
1 egg white
1tsp caster sugar
2 spring onions, finely sliced
2tbsp veg oil
Put the fish, fish sauce, curry paste, lime zest, coriander, egg white and sugar in a blender and whiz until smooth. Put the mix in a bowl and mix in the spring onions.
Divide mix into 16 patties, 3cm thick, wet hand makes this a little easier.
Fry the patties in batched in a large frying pan. Cook for 5 minutes then flip them over and cook for a further 4 minutes. Then eat…yay!
I’ve been shooting recipes all week, these were yummy so I thought I’d share.
1 medium red chilli, chopped
1tsp medium curry powder
1 garlic clove, crushed
1 shallot, diced
2 lemon grassed, chopped
5cm ginger, peeled, chopped
475g large uncooked prawns
Small bunch of coriander, chopped
2 lemons, cut into wedges
Put the chili, paprika, curry powder, garlic, lemon grass, ginger and a little water into a blender and blitz until smooth. Marinade the prawns in the mixture overnight.
To cook pan fry for a couple of minutes each side. Garnish with coriander and lemon.