Studying the subject, while trying to find a fine balance between light and shade.
Camera Nikon D 800
Aperture f/ 11
Shutter speed 1/60s
This set-up was a little complicated but the result works quite well. I used several black panels (from the right) in order to limit reflections on the tin can and two small white panels to bounce the light back onto the subject (from the left).
Nikon D 800
Shutter speed 1/60s
A square composition for this shot. I think I have to experiment a little more with the idea of creating a corner in the background, because I really like the effect.
For this shot I used a side light with soft box and two canvas to create a corner behind the subject, then I placed a black board on the left and on top to darken some areas on the background. I also used a small sheet of paper to reflect just a little bit of light onto the subject and the spoon (on the right).
Nikon D 800
Shutter speed 1/60 s
with a tripod
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.
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
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.
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.
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.
One week photo challenge : Photographing apples
An apple comes from the local market, the other two come from a tree…Can you guess?
Note. Quite difficult to get the right balance with the colours here, because the predominant colour is blue, however I decided to use a light blue background because I quite liked the contrast with the red apples.
For this setup I used one diffused light from the right and a large white board on the left, to make the background lighter on one side. I also used a black board on the opposite side to partially darken the background. Then I edited in LM.
Aperture f/ 11
Shutter speed 3 ”
I used a tripod
Follow for more…
One week photo challenge: photographing apples
I’ve decided to dedicate this week to apples! It’s a challenge!
I’ll be taking pictures of apples for a week and posting them as I go along. Starting form today, this is my first photograph! I hope you enjoy it! 🙂
For this setup I used one flash light with a small soft box (from the right) and three black boards to darken the areas around the subject. I also used a white card on the left, to bounce the light onto the darkest area of the subject.
Nikon D 800
shutter speed 1/60 s
Comments are very welcome, but you are also welcomed to join me and take part in this challenge if you like! X