5th of November, Guy Fawkes Night, whatever name you choose to call it make sure you have a toffee apple in hand this evening.
These are handmade, my first attempt, much easier that I thought and really good fun, highly recommend giving them a try.
Easy recipe… goats cheese, caramelised onion chutney on puff pastry and a sprinkling of rocket… yum!
This weekend I decided to experiment with Natural Dyes. I recently read that Avocados produced my most favourite shade of pink and Black Beans my favourite shades of blue, I had to see this for myself.
I made the dyes and tested them on various fabrics and materials to see what colours could be achieved and bought a blank tote bag to dye and decorate for this week’s project for my 52 Weekends.
I absolute loved this project as I’ve never done anything like this before, it was easy, the results was perfect and I’ve got lovely fabrics to use as props in my food photography props and a fab bag. (The ‘HOW TO’ instructions are below the photos).
HOW TO make Avocado Stone Dye – Use three avocado stones, washed so no green flesh remains, put in a medium size saucepan and cover with just enough water. Bring to the boil and simmer for 40 mins (the water will turn maroon). Turn off from the heat, cover with a lid and leave over night.
HOW TO make Avocado Skin Dye – Clean the skins of 3 avocados so no green flesh remains, then roughly cut up into 1cm pieces. Then same as above recipe.
HOW TO make Black Bean Dye – 8oz of dried uncooked black beans, cover with just enough water, stir and leave for at least 24 hours, stirring occasionally and topping up water when required.
When dye is ready strain through a sift/strainer lined with a muslin cloth (or any cloth/fabric similar) into a bowl. Place fabrics into the bowl of dye and soak for 2-3 hours, remove and rinse in cold water, wring out as much water as possible then hang to dry.
TIP 1. Hand wash fabric before dying, place in dye whilst still wet.
TIP 2. Store used avocado skins and stones in the freezer until you’ve collected 3 or more.
Paneer Curry… yum! Happy Diwali, light over darkness, good over evil.
I just couldn’t resist that pun!
I love shooting wraps, tacos and mexican food, the fresh ingredients and the colours make such vibrant shots!
This weekend we had a birthday in our house so it was time for our family tradition of a cheese and pineapple lunch.
As well and the cheese and pineapple (cheese and pickled onions and cheese and cocktail gherkins) I made a Banana loaf birthday cake as it is sugar free and 3 out of the 7 around the table are on sugar free diets and I made goats cheese and caramelised onion puff pastry tart (easy, veggie and super tasty). Recipes for both below.
We have another birthday next weekend, so I get to do it all over again!
The banana loaf is super simple;
125g wholemeal SR flour
Half tsp baking powder
2 tsp ground cinnamon
50g melted butter
2 tsp vanilla essence
1 tbsp milk
3 ripe bananas
Mix all the dry ingredients together in a bowl, in another bowl mix all the wet ingredients together, then mix both together and pour into a loaf tin, bake for 40 mins at 160 (fan oven).
Goats Cheese and Caramelised onion puff pastry is even easier;
1 pack ready rolled puff pastry
1 pack soft goats cheese, crumbled
Jar of caramelised onion
Unroll the puff pastry keeping it on the grease proof paper in comes wrapped in and place on a large baking tray. Cut into 20 squares. Score 1cm inside each square. Beat the egg to make egg wash and brush over each square. Fill each inside square with a tsp of caramelised onion and then crumble over the goats cheese. Bake in oven 180 (fan) for 20 mins.
YUM… it’s National Cake Week! What better time is there to share with you my cute Madeleines shot?!
What better way to start celebrating British Food Fortnight than with the classic British dish… fish, chips and mushy peas!
This was shot for the ready meal packaging for the Co-op.
A whole week of cupcakes… don’t mind if I do! These are my Lavender Cupcake, topped with handpicked Lavender from the Hitching Lavender fields. I mixed the icing colour myself by using pink and blue (to match my hair colour) into a basic cream cheese icing recipe.