Details
Camera Nikon D 800
ISO 100
Aperture f/ 16
Shutter speed 1/ 60 s
Tag Archives: Pomegranate
Food Photography : Pomegranate With Mirrors
Details
Camera Nikon D 800
Shutter speed 1/60 s
Aperture f/ 13
ISO 100
Untitled Post
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Food Photography : Pomegranate On Tin Can
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).
Details
Nikon D 800
Iso 100
Shutter speed 1/60s
Aperture f/10
Quick And Easy: Prawn Salad With Rocket And Pomegranate
Last but not least, today I am publishing a wonderful prawn salad with rocket leaves and lots of pomegranate seeds. Extremely easy to make and perfectly balanced, this dish is real treat!!!
It will definitely become a classic at my dinner parties!
Prawn salad with rocket and pomegranate.
350 g prawns tails
125 g rocket (arugula)
2 spring onions, washed and finely sliced (only the tender part)
half bulb of fennel, washed and finely sliced
2 stalks of celery, washed and finely sliced (only the tender part)
the seeds of a pomegranate
for the lime citronette
the juice of 1/2 a lime
4 tablespoons of extra virgin olive oil
salt and pepper to taste
Method.
1. Peel and devein the prawns, then poach in water for a few minutes.
2. Drain the prawns and let cool.
3. Place the arugula, the fennel, the spring onions and the celery in the plates, then add the prawns and garnish with plenty of pomegranate seeds.
4. Make the lime citronette. Mix 4 tablespoons of extra virgin olive oil with the juice of half a lime, then season with salt and pepper.
5. Pour the lime dressing over the salad and serve.
Also see Rice Flour Chocolate Cookies With Pomegranate and Light Sabayon With Pomegranate And Pistachios
Insalata di gamberi con rucola e melagrana.
350 g di code di gambero
125 g di rucola
2 cipollotti, lavati e tagliati finemente (solo la parte tenera)
2 gambi di sedano, lavati e tagliati finemente (solo la parte tenera)
1/2 finocchio, lavato e tagliato finemente
i chicchi di una melagrana
Per la citronette di lime
il succo di mezzo lime
4 cucchiai di olio extra vergine d’oliva
sale pepe q. b.
Preparazione.
1. Sgusciate i gamberi e togliete il budellino. Fate bollire i gamberi per qualche minuto.
2. Scolate i crostacei e fateli raffreddare.
3. Mettete i gamberi con la rucola, i chicchi di melagrana, il finocchio e i cipollotti nei piatti.
4. A parte, preparate la citronette di lime. Mescolate 4 cucchiai di olio extra vergine d’oliva con il succo di mezzo lime, sale e pepe.
5. Condite l’insalata di gamberi con la citronette di lime e servite.
Rice Flour Chocolate Cookies With Pomegranate (Gluten-Free, Low-Sugar)
To continue the series of recipes with pomegranate, this week I am publishing an easy cookie recipe, gluten-free and perfect for dark chocolate lovers! These cookies are garnished with a lot of pomegranate seeds, they are not very sweet and have a strong chocolate flavour ; I served them warm with plenty of honey on top! In this way, all the flavours and different textures really come together nicely!
Tips.
1. For the kids dip them in milk, because they have a strong dark chocolate flavour.
2. For a low-sugar recipe don’t add the honey on top of the cookies, just follow the recipe.
I hope you enjoy this autumn treat!
Rice flour dark chocolate cookies with pomegranate.
For two trays (16 cookies)
Preparation time: 20 minutes + the resting time
Cooking time: 20-30 minutes
Ingredients
100 g soft butter
100 g rice flour
150 g almonds, peeled
15 g cocoa powder (I use organic and fair trade)
60 g dark chocolate 70% cocoa (I use organic and fair trade )
50 g cornstarch
the seeds of a pomegranate
1 tablespoon honey
3 tablespoons maple syrup
a pinch of salt
a pinch of cinnamon
Method.
1. Bake the almonds at 160 ° C (320° F) for 5-10 minutes. Let cool then grind with a food processor.
2. Melt the chocolate using a bain-marie.
3. In a bowl, work the butter with the maple syrup, the honey and the ground almonds.
4. Add the melted chocolate to the almond mixture and stir well. In another bowl, combine the rice flour, the cornstarch, the cocoa, a pinch of cinnamon, a pinch of salt, then mix everything together with the almonds. Knead for a few minutes then put in the refrigerator to cool for about 30 minutes.
5. Line the base of two baking trays with some baking paper, then shape the cookies and garnish with the pomegranate seeds.
6. Bake at 180 ° C (356°F ) for 20-30 minutes.
7. Serve the cookies hot with a lot of honey on top!
Also see Light Sabayon With Pomegranate And Pistachios and Prawn Salad With Rocket And Pomegranate.
Biscotti di farina riso al cioccolato con melagrana.
Per due teglie (16 biscotti)
tempo di preparazione: 20 minuti + il riposo
tempo di cottura: 20-30 minuti
Ingredienti
100 g di burro morbido
100 g di farina di riso
150 g di mandorle, senza buccia
15 g di cacao amaro (uso il fair trade e bio)
60 g di cioccolato fondente al 70 % (uso il fair trade e bio)
50 g di amido di mais
i chicchi di una melagrana
1 cucchiaio di miele
3 cucchiai di sciroppo d’acero
un pizzico di sale
un pizzico di cannella
Preparazione.
1.Tostate le mandorle a 160 °C per 5-10 minuti. Lasciate raffreddare e tritate finemente con il tritatutto.
2. Fate sciogliere il cioccolato a bagnomaria.
3. Lavorate il burro con lo sciroppo d’acero, un cucchiaio di miele e la farina di mandorle.
4. Unite il cioccolato sciolto al composto di burro e farina di mandorle. A parte, mescolate la farina di riso con il cacao, l’amido di mais, la cannella e un pizzico di sale. Unite tutto e impastate bene per qualche minuto, poi mettete nel frigorifero a raffreddare per 30 minuti.
5. Distribuite i biscotti su due teglie rettangolari (ricoperte da carta da forno) e guarnite con dei chicchi di melagrana.
6. Infornate a 180°C per 20-30 minuti.
7. Servite i biscotti caldi con tanto miele sopra.
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