A small red apple on metal with dark background.
Behind the scenes.
I used a black stone base and droplets in order to add layers and texture. Shot with one light and I used a white board to bounce the light back onto the subject. I also used a black board to darken the background on the right.
Details
Camera Nikon D 800
Iso 100
Aperture f/7.1
Shutter Speed 1/60s
Lovely and sweet breakfast smoothie, high in fibre and full of energy!
Plum and apple breakfast smoothie.
Ingredients
2 smoothies
4 large plums
1 golden delicious apple
2 tablespoons rolled oats
1 tablespoon honey or agave syrup (optional)
2 tablespoons vegetable milk (almond, soy or rice milk)
2 ice cubes
Method.
1. Wash the fruit, then peel the apple and cut the fruit into large chunks.
2. Add 2 tablespoons of rolled oats, 1 tablespoon of honey (or agave syrup), two tablespoons of vegetable milk of your choice and two ice cubes. Blend everything until smooth.
3. Serve in two large glasses.
Breakfast smoothie con prugne e mele.
Ingredienti
2 smoothies
4 prugne rosse grosse
1 mela golden
2 cucchiai di fiocchi d’avena integrali
1 cucchiaio di miele o sciroppo d’agave (facoltativo)
2 cucchiai di latte vegetale (latte di mandorla, di soia, oppure di riso)
2 cubetti di ghiaccio
Preparazione.
1. Lavate bene la frutta e sbucciate la mela. Tagliate grossolanamente la frutta a pezzi e mettetela in un frullatore.
2. Aggiungete i fiocchi d’avena, il miele (o lo sciroppo d’agave), due cucchiai di latte vegetale e due cubetti di ghiaccio. Frullate fino ad ottenere un composto denso e cremoso.
3. Versate in due bicchieri grandi e servite.
How can I photograph an apple from a different point of view? Maybe cutting the fruit in half…
First of all I have to apologise for publishing fewer recipes than normal this month. Unfortunately, my photography project has taken up most of my time lately, as I am trying to build up my creative portfolio. I love writing recipes though, so I’ll try to publish a few more next month…. But I hope you enjoy the picture-a-day project as my as I do! In fact, I am having a lot of fun with it and I’ll continue publishing new photographs, if you like the idea.
Anyway, speaking of recipes, today I am publishing an old Foodfulife classic, slightly revisited! We are going to make my spelt apple cake (the one without butter and refined sugar) with some fresh blackberries and ground almonds. This recipe was requested by friend who wanted to add a different kind of fruit to the original recipe. At first, I gave it a go changing a few ingredients, but then I realised that the batter was just right as it was…So I left it pretty much the same, with the exception of two ingredients, but I also I had to adjust the quantity of the apples and milk to balance.
Of course, you can replace the blackberries with whichever fresh berries you like.
Tip. Toast the almonds in the over for a few minutes at 160° C /320° F, before using them. Toasted almonds will add flavour to the cake.
Spelt with blackberries and apple.
Ingredients
300 g golden apples (1 and half big apples, or 2 smaller apples)
100 g of blackberries (about 25 big ones)
100 g whole spelt flour
1 egg
80 ml almond milk
60 g of finely ground almonds
1 egg
3 tablespoons of organic sunflower oil
3 tablespoons of barley malt
3 tablespoons of honey
1/2 teaspoon of baking powder
1 pinch of cinnamon
the zest of an organic lemon
a pinch of salt
Method.
1. Wash the blackberries and let dry for a while.
2. In a bowl, mix the flour with the baking powder.
3. In a second bowl, mix the honey with the barley malt, then add the egg and mix well. Once you have a creamy mixture add the milk with the ground almonds and the lemon zest.
4. Mix the flour with the egg mixture. Add a pinch of cinnamon and a pinch of salt.
5. Peel the apples, remove the core and cut into pieces. Add the apple chunks and the blackberries to the batter.
6. Line a cake tin with baking paper, then fill with the batter and bake at 180 ° C/356°F for 50 minutes (or maybe for a little longer, just keep an eye on the cake!). Here I used a 25 cm long x10 cm wide tin.
Torta di farro con more e mele.
Ingredienti
300 g di mele golden (una mela grande, più mezza mela)
100 g di more (circa 25 grandi)
100 g di farina di farro integrale
1 uovo
80 ml di latte di mandorla
60 g di mandorle macinate finemente
1 uovo
3 cucchiai di olio di girasole biologico e spremuto a freddo
3 cucchiai di malto d’orzo
3 cucchiai di miele
1/2 cucchiaino di lievito in polvere
1 pizzico di cannella
la scorza di un limone biologico
un pizzico di sale
Metodo.
1. Lavate bene le more e lasciatele asciugare.
2. Mescolate la farina e il lievito in una terrina.
3. A parte, unite il miele al malto d’orzo, poi aggiungere l’uovo e mescolare bene.
Una volta ottenuto un composto cremoso, aggiungete il latte di mandorla, le mandorle tritate e la scorza di un limone.
4. Unite la farina al il composto cremoso, poi aggiungete un pizzico di cannella e di sale.
5. Sbucciate le mele, levate il centro con i semi e tagliate la polpa a pezzi. Unite i pezzi di mela e le more al composto.
6. Foderate una teglia con carta da forno (uso una teglia rettangolare lunga 25 cm e larga 10 cm), quindi riempite la teglia con l’impasto e infornate a 180 ° C per 50 minuti (magari anche un po’ più a lungo, tenete comunque d’occhio la torta durante la cottura).
Today I am sharing a recipe for pineapple lovers! This pineapple and oat smoothie has lots of health benefits and a wonderful refreshing flavour! Really something to try…
This amazing drink is packed with vitamin C and manganese, contained in large quantities in the pineapple; it also contains rolled oat, a good source of vitamin B1, iron, antioxidants, fibre and vegetable proteins…..A truly delicious smoothie, perfect for breakfast or as an energising drink!
You’ll love it!!
Pineapple and oat smoothie.
Preparation time: 5 minutes
Serves 2
Ingredients
300 g pineapple, cleaned and without the core (roughly half a big one)
1 apple (of your choice)
30 g whole oat flakes (rolled oats)
200 ml almond milk
1 cardamom pod (use only the seeds)
Method.
1. Peel and cut the fruits into chunks.
2. Place the fruit in a blender, then add 200 ml of almond milk, 30 g of oat flakes and a few crushed cardamom seeds. Add also three ice cubes and blend everything until smooth.
3. Garnish with some fresh mint leaves and serve.
Frullato di mela e ananas con fiocchi d’avena.
Tempo di preparazione: 5 minuti
Ingredienti
Per due persone
300 g di ananas, pulito e senza la parte centrale (circa metà di un ananas grande)
1 mela (la varietà che preferite)
30 g di fiocchi d’avena integrali
200 ml di latte di mandorla
1 piccolo baccello di cardamomo (usate solo i semini all’interno e scartate la buccia)
Preparazione.
1. Sbucciate e tagliate la frutta a pezzi.
2. Mettete la frutta nel frullatore, quindi aggiungete 200 ml di latte di mandorle, 30 g di fiocchi d’avena e qualche semino tritato di cardamomo. Aggiungere anche tre cubetti di ghiaccio e frullate tutto, fino ad ottenere una crema.
3. Guarnite con qualche foglia di menta fresca e servite.
Today I’m going to prepare a very special apple tart. For this recipe I made a cute small version enriched with an apple custard and garnished with roasted pine nuts and cinnamon. I decided to make a mini and revisited version of the apple tart using only good quality ingredients such as organic apples and honey, to naturally sweeten the cake and keep the cost of this recipe relatively low.
Apple custard tart with pine nuts
Ingredients
Serves 2-3
for the sweet shortcrust pastry
100 g (3.52 oz) plain flour
30 g (1 oz) softened butter
1/2 tablespoon honey
a pinch of salt
For the apple custard
2 small apples (I had royal gala, but you can use the apples you prefer)
2 tablespoons honey (and some more to garnish the cake)
1 egg yolk
1 tablespoon plain flour
2 drops of lemon essential oil (or the zest of an organic lemon)
1 cup of milk
the juice of half a lemon
cinnamon powder to taste
a few roasted pine nuts (roast on a frying pan for 10 minutes at moderate heat)
Method.
1. In a thick saucepan mix an egg yolk with 2 tablespoons of honey, 2 drops of lemon essential oil and 1 tablespoon of flour.
2. Peel, cut, then puree the apples with the lemon juice using a blender.
3. Add the apple puree with a cup of milk to the ingredients in the saucepan, then stir gently over low heat, until you have a thick and creamy apple custard.
4. In a large bowl, mix 30 g of butter with 100 g of flour, a pinch of salt and 1/2 a tablespoon of honey. Work well until you have a smooth shortcrust pastry dough.
5. In a small greased oven pan (15-16 cm), or a ceramic baking tray, roll out the dough with your hands, pierce with a fork and bake for 15 minutes at 160 ° C ( 320° F).
6. Remove from the oven, cover with the custard, a few slices of apple and some cinnamon powder, then bake for another 5 minutes.
7. Garnish the cake with some honey and a few roasted pine nuts.
Crostata di crema pasticciera alle mele e pinoli.
Ingredienti
per 2-3 persone
per la pasta brisé dolce.
100 g di farina
30 g di burro
1/2 cucchiaio di miele
un pizzico di sale
Per la crema pasticciera alla mela
2 mele medio-piccole (uso le gala, ma potete usare la qualità che preferite)
2 cucchiai di miele (e un po’ per guarnire la torta a fine cottura)
1 tuorlo d’ uovo
1 cucchiaio di farina
2 goccia di olio essenziale di limone (o un po’ di buccia grattugiata di un limone non trattato)
il succo di mezzo limone
1/2 bicchiere di latte
Cannella in polvere q b
alcuni pinoli (precedentemente tostati per 10 minuti in una padella a fuoco moderato)
Preparazione.
1. In una casseruola col fondo spesso, unite il tuorlo d’uovo a due cucchiai di miele, uno di farina e due gocce di olio essenziale di limone, mescolando bene.
2. Pelate, tagliate le mele e tritate molto finemente la polpa con il succo di mezzo limone in un frullatore.
3. Aggiungete la polpa di mela con mezzo bicchiere di latte agli ingredienti nella casseruola e fate cuocere a fuoco lento, mescolando costantemente fino ad ottenere una crema corposa.
4. A parte, lavorate 100 g di farina con un pizzico di sale, burro e mezzo cucchiaio di miele.
5. In una tortiera o terrina da forno (15-16 cm) già imburrata, stendete la pasta, bucatela con una forchetta e fate cuocere per 15 minuti a 160° C.
6. Sfornate, coprite con la crema pasticciera, decorate con la cannella e qualche fetta di mela. Infornate per altri 5 minuti.
7. Guarnite la torta con un po’ di miele e alcuni pinoli tostati.
I made this recipe for a celiac friend. I used gluten-free flours, trying to create a smooth and homogeneous dough. The result is excellent! These soft and delicate cookies melt nicely in the mouth, slowly releasing an intense dark chocolate flavour.
If you prepare this recipe for a gluten-intolerant friend , use only flour, potato starch and corn starch specific for celiac people, and make sure that the absence of gluten is clearly indicated on the packaging.
Apple and chocolate chip cookies (gluten-free).
Ingredients
for about 25 cookies
70 g ( 2.4 oz) corn flour
70 g (2.4 oz) rice flour
70 g (2.4 oz) corn starch
70 g (2.4 oz) potato starch
150 g (5.29 oz) butter
130 g (4.5 oz) brown sugar
150 g (5.29 oz) dark chocolate for cooking
1 teaspoon baking soda
1 whole egg
1 large golden sweet apple
2 tablespoons yogurt
2 drops vanilla essence
a pinch of salt
Method.
1. In a bowl, sift the flour with the corn and potato starch.
2. Separately, mix the butter with sugar.
3. Add an egg with two drops of vanilla essence to the butter. Mix well, then add two tablespoons of yogurt and a teaspoon of baking soda to the mixture. Knead the dough.
4. Peel and cut the apple into very small cubes, break the chocolate into pieces and add them with a pinch of salt to the mixture.
5. Put the dough to cool in the refrigerator for 30 minutes. Grease two or three baking sheets (depending on the size), shape the dough into small balls (4.5 cm each) and place them on the baking sheets, quite far apart from one another.
6. Slightly flatten the dough balls to make the cookies.
7. Bake at 170 ° C (338°F) for 15-18 minutes. Place the cookies to cool on a rack.
Biscotti morbidi con cioccolato e mele (senza glutine).
Ingredienti
per 25 biscotti circa
70 g di farina di mais
70 g di farina di riso
70 g di amido di mais
70 g di fecola di patate
150 g di burro
130 g zucchero di canna
150 g di cioccolato fondente per cucinare
1 cucchiaino di bicarbonato
1 uovo intero
1 mela grossa golden
2 cucchiai di yogurt
2 gocce di essenza di vaniglia
un pizzico di sale
Preparazione.
1. In una terrina, setacciate le farine con l’amido di mais e la fecola di patate. A parte, lavorate il burro con lo zucchero.
2. Aggiungete l’uovo con le gocce di essenza di vaniglia al burro lavorato.
3. Amalgamate bene e unite alla farina, aggiungendo due cucchiai di yogurt e un cucchiaino di bicarbonato. Impastate tutto.
4. Sbucciate e tagliate la mela a cubetti molto piccoli, rompete il cioccolato in pezzi ed aggiungeteli, con un pizzico di sale, all’impasto.
5. Mettete l’impasto a riposare per 30 minuti nel frigorifero. Imburrate due o tre teglie (dipende dalla grandezza), formate delle palline di circa 4,5 cm e mettetele sulle teglie, abbastanza distanti l’una dall’altra.
6. Schiacciate l’impasto per dare la forma ai biscotti.
7. Infornate a 170 ° per 15-18 minuti, poi lasciate raffreddare i biscotti su una griglia.
Foodfulife 