This Meat Free Monday I’m embracing Blue Monday by getting involved in the new blue food craze using the powerful antioxidant Blue Spirulina (powder). It’s benefits include protein and Vits A, K1, K2 and B12, iron and Manganese, which makes it perfect for creating my vegan (coconut yogurt substitute) mermaid breakfast bowl!
Just trying to brighten up this grey January morning with a bit of colour!
52 Weekends No.14 – New Year’s Eve Party. Today I’ve been busy preparing for a little New Years Eve Party we’re hosting, nothing huge… just games and crisps with the family. I did want it to add a little sparkle to the occasion so I’ve been busy making a banner for the wall and sparklers for our drinks. It was a fun little project, perfect for this weeks 52 Weekends project. I’m looking forward to sharing more weekend inspiration in 2018. Happy New Year everyone xx
As I look back at 2017 I feel so proud. My portfolio is ever growing and evolving and this year I have produced so much work that I am so proud of, it’s proving to be an impossible task of choosing just nine images to sum up a truly fabulous year for me!
There was the amazing experience and honour of having my work displayed in the Mall Galleries and being awards 3rd place in my category for the Pink Lady Food Photography Awards. I’ve been shooting all over the country and it’s has been an absolute delight working and meeting so many wonderful creative people; chefs, food stylists, photographers, art directors, designers, agencies, project managers, artists, crafters, publishers, editors. I’ve shot for three restaurant menus, Frankie & Benny’s, Chiquitos and a new London restaurant not yet opened (so still very hush hush) and had the delight of meeting and shooting The Tanner brothers in action. Wow… that really was quite a year!
I feel so fortunate to have a job that I truly love and would like to thank all those wonderful people who I have worked with this year and my family and friends that have supported me! Wishing you all a very happy 2018!
I have been working this week, just a little and with my favourite classic 1980s movies playing in the background. I’ve been planning the year ahead, setting objectives (both work and personal) and writing lots of lists and filling in my dairy for 2018… but I have also taken time to reflecting on the amazing year that I’ve had.
The highlight, of course the amazing experience and honour of having my work displayed in the Mall Galleries and being awarded 3rd place in my category for the Pink Lady Food Photography Awards. I shot for three restaurant menus, Frankie & Benny’s, Chiquitos and a new London restaurant not yet opened (so still very hush hush) and had the delight of meeting and shooting The Tanner brothers in action. I had the pleasure of working once again with the delightful publishers Search Press and added four new craft books to my portfolio and made some new friends along the way. I was thrilled to be part of the exciting launch of the new,revolutionary, cross stitch magazine… XStitch with the awesome Mr XStitch. I’ve also had some rather exciting new fashion projects with Bobbi Parka and Milky Cereal, some impressive make over shoots for Avon and a fun charity calendar with Coppa Feel… And I launched the ’52 Weekend’ project!
Today, being Friday… I wanted to share the best of NON FOOD FRIDAY with you all and thank all of those wonderful people who have made my 2017 great!
T’was the weekend before Christmas, so technically I’m feet up and enjoying the holidays. However I couldn’t possibly have a Christmas with out my favourite holiday treat… the Christmas Yule Log. I love to make one of these every year and the version I make is so simple it’s just pure joy! Recipe below image.
Ingredients – shop bought Vanilla and Jam Swiss Roll, 2 100g bars of milk chocolate.
Method – Unwrap and place swiss roll on your christmas serving board, chop a large slice off the end of the swiss roll and place it on the side of the main roll. Melt all the chocolate in a Pyrex dish in the microwave or saucepan method. Once melted, decorate the swiss roll with the melted chocolate using a pallet knife to create a log-like texture. Dust with a little icing sugar and use Rosemary sprigs to look like trees. Simple but beautiful!
Happy NON FOOD FRIDAY! I thought I’d share a shot to took from the latest issue of XStitch Mag, grab yourself a copy if you haven’t already at XStitchMag
One week to go! Time to hang the biscuits on the tree… unless they all get eaten first.
This weekend (with just 9 days to go) we’ve decided it’s time to get into the festive spirit. We’ve put the tree and decorations up, we’ve made and eaten mince pies and started watching Christmas movies, my favourite is The Lion, the Witch and the Wardrobe (I believe it to be a Christmas movie, it has snow in it and Father Christmas).
I made this tree two Christmases ago, it’s really easy to make and is a great alternative to a traditional tree. Just collect large sticks of various lengths and string them together (best way to do that is to string it together whilst it’s hanging in position). This year I’ve treated us to a new Polar Bear decoration, as soon as I saw him I knew we had to have him… I love bears!
This year I’ve added to my decorations by making a PomPom snowball garland, which happens to tie in nicely with my gift wrap theme this year.
As for the mice pies, I cannot recommend this recipe enough… honestly the best mince pies you’ll ever taste! And so easy to make too, recipe below. They’re a winner every year!
Mince Pie Recipe (makes 9)
Ingredients – 112g cold Butter, 175g plain flour, 50g sugar and a jar mincemeat.
Method – Rub together the butter, sugar and flour until it turns into a dough. Then divide the dough into half. Roll each half into a sausage shape and divide and cut into nine discs. Flatten the discs into the holes of a patty tin and fill with mincemeat. Make lids out of the other half of the dough and press onto the filled bases with the warmth of your fingers then bake for 20 mins at fan 180C. Simple! And so yummy!