food in still life 2

stilllife_-8-2

I've been meaning to post this second part of food in still-life for a little time now, but with today's news of the sale of my exhibition picture of the apples (in my previous post), this has prompt me to do so. You may like to have a peep at the original post regarding the exhibition held at the Culinarium restuarant, and how the pictures are printed directly on acrylic.
 
The gallery of pictures in this post are also a favourite of mine, but due to the exhibition being held during autumn, I decided to run with the food of its season and due to the wall space that was offered.

Even though I had entered the Saturday farmers' market with a fruit or vegetable in mind to photograph, it was hard to be a stickler with my tiny models. I came across a unique looking luminous yellow and red striped lettuce (as seen in the gallery below); a lettuce whose variety the stall assistant and myself could not fathom out, but we presumed it came from the Cos family. Another interesting find was the artichokes that had already gone into flower; regardless of not being able to be eaten they did make an interesting photographic subject. Another find was these tiny green pumpkins (in the gallery) whose use was suitable for decoration only. Oh, and I mustn't forget to mention the elegant purple and white striped eggplant and the purple capsicum that I picked up. Not having a clue what to place them on, and as my luck would have it at the flea market that same day; I stumbled across the same colour green and purple patterned bowl as the capsicum for just 5 Euros. 
 

Here's a tomato soup and Asian mushroom dish that I made with the produce the following day—only because I was too pooped to make on the Saturday!

 Julie

 

...to view the image gallery

almond biscuits & macaroons

pinkcookies

Today, I am showing off this pretty, little, jam filled biscuit, accompanied by the crusty macaroon. I can’t take credit for the recipe creation this time around ladies & gents, as friend Paul Schwendemann was kind enough to share his recipes with us all on P&P.  I am still searching for my baking equipment packed in our storage shed from a recent move!

Leading up to advent, Paul bakes his batch of small biscuits with passion in the basement of his restaurant. When prepared, they are placed into small gift boxes then dressed up with a pastel ribbon. These quaint boxes are then ready for Culinarium’s customers, to purchase in the gourmet shop that adjoins Paul’s restaurant. If you have already done your holiday baking, then you may like to consider making these small delicacies throughout the winter period to add some pastel to your coffee table.


Wishing you and your family a happy holiday, and eat, drink and be merry...no doubt you will!


 

PaulCulinariumgifts

 

...for the recipes

honey pudding

 

honey_pudding

 

As I was experimenting with a few ingredients from the pantry today, I decided to add a liitle sunflower oil and semolina. The Semolina gives it a lighter consistancy. As a result, they make for a no fuss desserts with a mild honey flavour ...you could also top with a little icecream!    What will you be baking for the holiday period? 

 For 4 small baking pots (200ml in content)

350g Flour, sieved
2 Level tablespoons of backing powder
100g Fluid honey, plus extra for the topping
2 Eggs (medium)
1 Pinch of salt
160ml Milk
40ml Sunflower oil, plus extra for greasing.
4 Heap teaspoons of mixed berries for the topping
2 Tablespoons of semolina, plus extra for lining the containers

 How to make:

1. Combine the flour, semolina and baking powder in a bowl mix. Add the honey, salt, eggs, milk and sunflower oil and hand beat for 2 minutes to form a smooth dough.
2. Grease the pots with the extra oil and scatter with semolina until well covered. Pour the batter 2/3 of the way into the pots and set the pots on a baking tray on the second row of a hot oven at 180°C. Bake for 25 minutes until springy and slightly brown.
3. Allow the pots to cool slightly on a wire rack. When raised, add a teaspoon of mixed berries and drizzle with honey.

 

...leave your comment