Tag Archives: Food

Food Photography : Aubergine On Dark Background

Same aubergine but different picture…and everything changes! 🙂

Details

Nikon D 800

Shutter speed 1/80s

Iso 100

Aperture f/10

focal length 60 mm

Food Photography : Aubergine On Lid

…Continuing my personal project on fruit & veg portraiture and still life photography. I saw this lid and the colour was just perfect for this composition!

Lighting.

I used a flash light with softbox, placed on the left. I made a “box” using 3 dark panels and then I bounced the light onto the subject using three small white panels on the right.

Details

Camera Nikon D 800

Iso 100

f/ 10

Speed 1/60s

with tripod

Food Photography : Mapo Fruit On Table Mat

Details

Nikon D 800

Iso 100

aperture f/10

Shutter speed 1/60 s

Cooked Apple “Pudding” With Chocolate Sauce (Gluten-free, Low-fat)

Today we are going to make an easy cooked apple and walnut “pudding ” served with an aromatic cocoa sauce to celebrate the apple season. This is a refreshing low-fat dessert, easy to make and can be prepared in advance with no problem. In the recipe method I considered an individual portion, but you can make as many as you like, simply doubling the amount of ingredients.

This recipe is gluten-free and relatively low-fat, however you can make it even lighter by cooking the apple in a little bit of water instead of using butter…But with a small amount of butter it will definitely taste better! 🙂

I hope you enjoy it! ❤

Cooked apple “pudding” with cocoa sauce.
Ingredients
For 1 serving
1 apple (I used a fuji apple)
1 tablespoon of naturally dark brown sugar
a pinch of cinnamon
two pieces of lemon zest
3 walnuts
a small knob of butter (optional)
water

For the sauce.
a spoonful of naturally brown sugar
half a tablespoon of cocoa powder (actually a little bit more)
1 egg yolk
100 ml of milk

Method.
1. Wash and peel the apple. Cut the apple into chunks, then sauté the fruit with the walnuts, the lemon zest and a pinch of cinnamon in a little bit of butter (only for a few minutes).

2. Add a tablespoon of sugar with one tablespoon of water and cook over a medium heat until the apple is tender.

3. When the apple is ready remove the lemon zests, increase the heat to evaporate the juice and then let cool.

4. Put the cooked apple and walnuts into a mould and store in the refrigerator for about 30 minutes.

For the cocoa sauce.
1. In a saucepan, whisk half a tablespoon of cocoa powder with an egg yolk and a tablespoon of sugar.

2. Pour the milk gradually and stir. Simmer (stirring slowly and continuously), until you get a thick sauce.

3. Let cool and serve with the apple “pudding”.

“Tortino” di mela cotta e noci con salsa al cacao

Ingredienti

Per 1 porzione

1 mela (ho usato una mela fuji)

1 cucchiaio abbondante di zucchero integrale di canna

un pizzico di cannella

due pezzetti di scorza di limone

4 gherigli di noce

una noce di burro (facoltativo)

acqua q. b.

Per la salsa

1 cucchiaio abbondante di zucchero integrale di canna

mezzo cucchiaio di cacao (abbondante)

1 tuorlo d’uovo

100 ml di latte

Preparazione.

1. Lavate e pelate la mela. Tagliate la polpa a dadini e fate rosolare per qualche minuto con i gherigli di noce, le bucce di limone, la cannella e una piccola noce di burro.

2. Aggiungete un cucchiaio abbondante di zucchero integrale di canna con un po’ d’acqua. Lasciate cuocere a fuoco medio-basso fino a quando le mele saranno tenere.

3. Quando le mele saranno pronte, levate le bucce di limone e alzate il fuoco per far ritirare il liquido delle mele. Fate raffreddare.

4. Mettete la polpa della mela con le noci in uno stampino e riponete nel frigorifero per 30 minuti.

Preparazione della salsa al cacao.

1. In un pentolino, mescolate con una frusta mezzo cucchiaio di cacao con un tuorlo d’uovo e un cucchiaio di zucchero integrale di canna.

2. Aggiungete gradualmente il latte e mescolate. Quindi cuocete a fuoco lento per qualche minuto (mescolando lentamente e continuativamente), fino ad ottenere una crema densa.

3. Fate raffreddare la crema e servite con il “tortino” di mela e noci.

Vedere anche Torta di mele con farina di farro (senza latticini e con il miele) e Torta di farro con more e mele

Food Photography : Mapo Fruit On Dark Background

Here I used some small black painted canvas in order to create different levels in the composition.

A Mapo fruit is a hybrid, a cross between tangerine and grapefruit, quite popular in Italy.

Details.

Camera Nikon D 800

Iso 100

F/ 9

Shutter speed 1/50 s

Food Photography : Apple On Tiles

And a sweet recipe coming soon! 🙂

A glimpse of Autumn…

Tangerine Custard Pots

A delicately flavoured tangerine custard cream, baked in small pots. This dessert is super easy to make and is a great alternative to plain custard. I added some cardamom seeds in the recipe, however it ‘s totally up to you if you want to add them or not. Cardamom seeds can give a nice spicy kick to the dessert, however you have to add just a hint of really finely ground seeds (not like in the pictures) or you might get a strong bitter flavour.

You can use this tangerine custard as a cake filling if you cook it in a pan on a moderate heat instead of baking it. Have fun with this recipe and be creative with it! 🙂

Tangerine custard pots.

Ingredients

For 2 small terracotta pots

300 ml of milk

4-5 seedless tangerines (organic)

a piece of lemon zest

2 egg yolks

1 spoonful of cornstarch

3 finely ground cardamom seed (just the seeds, not the pods)

2 tablespoons of sugar for the custard and 2 more tablespoons for the syrup

Method.

1. Wash the tangerine really well, then peel the skin off and place the slices on the side.

2. Place the tangerine and the lemon skin in a small pan, add 300 ml of milk, then bring to the boil. Boil for a few minutes, until the tangerine skins release their flavour.

3. In a small bowl, whisk 1 spoonful of cornstarch with two tablespoons of sugar and two egg yolks, until you get a creamy mixture. Gradually pour the boiling milk into the egg mixture (but remove the skins with a strainer) and whisk well.

4. Pour the mixture into two pots and place on a thick oven tray filled with water. Bake at 160° C (320 ° F) until the custard has thickened.

For the decoration.

In a small pan put 2 tablespoons of sugar and then cover with water, then add the tangerine slices and bring to the boil. Continue to cook at a moderate heat until you have a syrup. Decorate the custard pots with the tangerine slices, a hint of finely ground cardamom seeds and then pour some syrup on top.

Terrine di crema cotta al mandarino.

Ingredienti

2 stampini piccoli di terracotta

300 ml di latte

4-5 mandarini non trattati (senza semi e a buccia sottile)

un pezzo di scorza di limone

2 tuorli d’uovo

1 cucchiaio di amido di mais

3 semi di cardamomo, finemente macinati (non il baccello, ma i semi)

2 cucchiai di zucchero, per fare la crema pasticciera

2 cucchiai di zucchero, per fare lo sciroppo.

Preparazione.

1. Lavate bene i mandarini, quindi levate le bucce e mettete gli spicchi da parte.

2. Mettete le scorze dei mandarini e del limone con 300 ml di latte in un pentolino e portate ad ebollizione. Fate bollire per alcuni minuti.

3. Mescolate 1 cucchiaio abbondante di amido di mais con due cucchiai di zucchero e due tuorli d’uovo, fino ad ottenere un composto cremoso. Versate gradualmente il latte bollente nel composto e, contemporaneamente, levate le bucce dei mandarini filtrando con un colino. Mescolate bene.

4. Riempite due stampini piccoli di terracotta con il composto e metteteli in una teglia riempita d’acqua (x cuocere nel forno la crema a bagnomaria). Infornate a 160 ° C e fate cuocere fino a quando la crema si sarà rassodata. Lasciare raffreddare.

Per la decorazione.

Mettete 2 cucchiai di zucchero e ricoprire con un po’ d’acqua, poi aggiungete le fette di mandarino e portate ad ebollizione. Continuate la cottura a fuoco moderato fino a quando si dispone di uno sciroppo. Decorate le crema pasticciera con le fette di mandarino, un pizzico di semi di cardamomo finemente macinate e lo sciroppo.