A low-key image featuring a ripe persimmon (kaki fruit) on metal plate with tiny droplets, on a dark background.
Behind the scenes.
For this setup I used two white boards (on the left) to bounce the flash light (which was placed on the right) on the back of the fruit and on the metal plate. I also used a black board to darken the background.
Details
Camera Nikon D 800
Iso 100
Aperture f/7.1
Speed 1/60s
A wonderful traditional recipe from Genoa with love! X
Stay tuned for more…
This wonderful ‘sauce’ is so easy to make, can be prepared in advance and is a delicious refreshing summer recipe! My mum makes this sauce using a smaller quantity of tomatoes (without draining the juice from the tomatoes) and lots of Parmesan cheese, but I personally prefer a healthier version of the recipe with lots of tomatoes and no cheese.
This raw tomato sauce contains anti-oxidants, lots of fibre and is low-fat….you’ll love it!!
You could also have this sauce on a bruschetta or serve it with meat, if you prefer.
Spaghetti with raw tomato sauce.
Serves 4
Ingredients
320 g spaghetti
350 g tomatoes
2 garlic gloves
a big bunch of fresh basil
2 tablespoons balsamic vinegar (optional)
salt and pepper to taste
4 tablespoons of extra virgin olive oil
Method.
1. Wash the tomatoes and basil, then dry them using a kitchen towel.
2. Crush two garlic cloves (use a knife or a garlic press).
3. Chop the tomatoes into small pieces and let them drain for about 10-15 minutes.
4. Then mix the tomatoes with extra virgin olive oil, balsamic vinegar, salt and pepper. Place the sauce in the fridge for at least half an hour.
5. Cook the pasta al dente, following the instructions on the packaging, then drain.
6. Mix the pasta with the sauce and serve chilled.
Spaghetti con “salsa” di pomodoro crudo.
Ingredienti
Per 4 persone
320 g di spaghetti
350 g di pomodori
2 spicchi d’aglio
un mazzetto grosso di basilico
2 cucchiai di aceto balsamico
olio extravergine d’oliva
sale e pepe
Preparazione.
1. Lavate e asciugate i pomodori e il basilico.
2. Utilizzando un coltello, pressate e molto tagliate finemente due spicchi d’aglio.
3. Prendete i pomodori e tagliateli in pezzetti piccoli con il coltello, poi lasciate scolare per 10-15 minuti.
4. Mescolate i pomodori con 4 cucchiai d’ olio d’oliva, 2 cucchiai di aceto balsamico, il sale e il pepe. Mescolate ancora e mettete nel frigorifero almeno per 30 minuti.
5. Cuocete la pasta al dente e scolate.
6. Condite la pasta con il sugo e servite come piatto freddo.
One of my favourite pasta recipes!
I am still working on this…I’ll probably take some more!
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.
It’s a red cabbage…But I see a warrior! 😉
For the setup I used one light and a white board on the opposite side, in order to balance the light and get more details in the dark areas.
A healthy and delicious recipe…
A delicious variation of the classic recipe Insalata di riso, enriched with colourful seasonal ingredients. Quick and easy to prepare, this wonderful dish could be a great starter for a dinner party or a light summer meal.
In the recipe method I used a round pastry cutter to shape the rice with the ingredients, but you can mix all the ingredients if you prefer.
Rice salad with buffalo mozzarella and olives.
4 servings
Ingredients
200g arborio rice (you can use a parboiled rice)
4 ripe plum tomatoes
4 buffalo mozzarella
120 g of pitted black and green olives
a bunch of fresh basil
extra virgin olive to taste
salt and pepper
Method.
1. Cook the rice following the preparation method illustrated on the packaging. Then drain the rice and season with a little bit of extra virgin olive oil.
2. Wash the basil and remove the stems. Roughly chop the basil leaves and slice the olives.
3. Drain the buffalo mozzarella well and then cut it into small pieces.
4. Place the rice on the dish and then cover it with the olives, the mozzarella and the basil. Season with extra virgin olive oil, salt, pepper and serve.
Insalata di riso con mozzarella di bufala e olive.
Per 4 persone
Ingredienti
200 g di riso arborio
4 pomodori perini maturi
4 mozzarelle di bufala
120 g di olive nere e verdi snocciolate
un mazzetto di basilico fresco
olio extra vergine di oliva q. b.
sale e pepe
Preparazione.
1. Cuocete il riso seguendo il metodo di preparazione e il tempo di cottura indicato sulla confezione. A cottura terminata, scolate il riso e conditelo con un po’ d’olio extra vergine d’oliva.
2. Lavate il basilico e rimuovete i gambi. Tagliate le foglie di basilico e le olive.
3. Scolate bene le mozzarelle di bufala e poi tagliatele a cubetti.
4. Sistemate il riso nel piatto e ricopritelo con le olive, i cubetti di mozzarella e il basilico.
Condite ancora con olio extra vergine d’oliva, sale, pepe e servite.
Start the day with this tasty and delicious smoothie! Packed with nutrients and vitamins, this lovely drink is perfect for this time of year! 🙂
Enjoy! x
Pear and ginger smoothie.
For 2 smoothies
4 pears
1/2 a teaspoon of freshly grated ginger
4 tablespoons of non-dairy milk (almond, rice or soya milk)
the grated zest of half a lemon (organic)
a few crushed cardamom seeds
2 ice cubes
Method.
1. Wash and peel the pears, then place the fruit in a blender.
2. Add the ginger with the crushed seeds, the zest of half a lemon and two ice cubes.
3. Blend everything until smooth and serve in two large glasses with a couple of straws.
Have a wonderful weekend!
Pera e zenzero frullato.
2 smoothies
4 pere
1/2 cucchiaino di zenzero fresco, grattugiato
4 cucchiai di latte vegetale ( latte di mandorle, riso oppure soia)
la buccia grattugiata di mezzo limone, non trattato
alcuni semi schiacciati di cardamomo
2 cubetti di ghiaccio
Preparazione.
1. Lavate e sbucciate le pere, poi mettete la frutta in un frullatore.
2. Aggiungete lo zenzero, la buccia grattugiata di mezzo limone e i semi di cardamomo con due cubetti di ghiaccio.
3. Frullate tutto fino ad ottenere un composto cremoso e servite in due bicchieri con le cannucce.
Foodfulife 