Sunday, April 19, 2015

BLOOD ORANGE UPSIDE DOWN CAKE

I haven't been here for a while for a reason. But honestly I cooked and baked as often as before just hardly had some time to type the recipes. Even if I take the shoots relatively quickly and do enjoy taking shots of any kind of food I struggle to take time sit down and type the recipes. When I finally do that there are so many new ones in my mind that I focus on them and plan ahead how they will look nice and attractive on a plate, which colours go well with them and what kind of props should be used.
Since the beginning of this year I've been doing an online course at Photography Institute London what I really enjoy and finally learn why the things happen in a way. So everything gets to be clear.  
And from early this year my photos are available for sale on  Stockfood website, too. I'm really happy with that as when I started blogging and taking shoots 4 years before I couldn't expect such a great achivement like this. But finally happened and I'm so grateful for the support I got from my family, specially from my husband anytime in these last 4 years.

So it's time to share this lovely recipe as a tiny piece of the latest winter. These blood oranges were the last  in this season I'm afraid. I really enjoyed them full with lots of flavour and juice. But what I really loved was the vibrant colour.


Monday, February 16, 2015

CHIA SEED PANCAKES WITH KUMQUAT MARMALADE

Today is Shrove Tuesday or Pancake Day. We really like pancakes specially my Mum's extra thin, crispy edges pancakes. But this time my boys wanted to eat thick american type with maple syrup. Loads of maple syrup! And as a Mum who mind their health I opted for a healthier batter with banana and chia seeds. And worked pretty well even without maple syrup or kumquat marmalade:-)




Monday, February 9, 2015

COCONUT RICE PUDDING WITH ROSE AND RHUBARB JELLY

I'm so excited that spring is around the corner. The best time to go out and gather edible flowers like lilac, rose petals, violets, lavender, wild garlic and so on. So when I was asked if I'd like to create something delicious with edible flowers I had so many ideas spinning in my mind immediately. But after a few days I opted rose petals. It's not only fragrant and delicious but has lovely vibrant color and sexy temptation. Hasn't it?
Forced rhubarb has already been started to sell on the markets so currently I an eating rhubarb with everything. I love it! Rhubarb and rose go well together and added some extra touch to the exotic rice pudding. Go for it! 
My younger boy is allergic to cow milk so I cooked the pudding with coconut milk so it's vegan. But I made the jelly with store bought jelly powder which contained gelatin. You can swap it for pectin if you wish.

Special thanks to Tigershed  for the lovely rose petal samples. 




Monday, January 19, 2015

ROASTED CELERIAC RISOTTO WITH CELERIAC CRISPS

I'm pretty sure everybody knows that risotto is a traditional Italian dish. Usually cooked with arborio rice, good quality white wine and stock. This is one of my favourite Italian foods as it's so easy to cook at home and there are so many ways to give it a twist.  But  somehow I usually cook that in spring with fresh peas, asparagus or saffron. As we are still in the middle of the chilly winter when a bowl of comfort food is heart warming I wanted to make a risotto in a winter style. I hesitated among celeriac, beetroot and butternut squash. All of them are lovely winter vegs and go pretty well with risotto. But roasted celeriac opt was a really amazing choice topped with crispy celeriac chips. And don't swap frying crisps, it's worth.




Friday, January 16, 2015

CHOCOLATE STOUT CAKE WITH KUMQUAT MARMALADE

We are still full of Christmas foods and we should eat healthier in this new year. But two weeks have passed right now and I felt I had to bake something. And what else than a nice chocolate stout cake?
To me stout cake is a typical treat on a cold, winter day when nothing else is pretty than a cake on a stand. Following by some fresh kumquats. Or kumquat marmalade.