I found the recipe for this soup in a woman’s magazine. I decided to prepare it because it had a short list of ingredients (I do believe a lot of the times less is more), because it was a soup (I love soups), and because since living in the UK, I hardly ever use cabbage in cooking for some reason (cabbage/sour cabbage is very commonly used in Transylvanian cooking -i.e. stuffed cabbage).
It’s easy to prepare and trust me, it’s very very tasty. Unlike it instructs in the recipe, once I browned the chorizo slices in the frying pan, I poured most of the oil from it (but not all!) into a bowl, and then mixed the somewhat oily chorizo into the soup (before spooning the soup in bowls).
Here it is:
Find the recipe here.
As I might have already mentioned it, I’m not much of a baker/dessert maker. The main reason for that is mostly because I’m not into sweets/anything sweet, but more savoury things. Ok, every once in a while I do get the sweet tooth too/craving, but it’s not very often. Until now I was also pretty sure that if I do make the effort and bake something, there would be nobody here (at home) to eat it. So why waste?! Well, things have changed a bit lately. My 2 years+ daughter is VERY much into sweet things for a while now, especially chocolate, and my husband is showing rather obvious signs that he’d appreciate a dessert here and then too. Towards the end of last week he came home from work with 3-4 gigantic stalks of rhubarb, which he received from one his work collleagues…. So, on Sunday I prepared (with the help of my daughter), my first ever crumble! It didn’t come out great (there could’ve been a thicker layer of fruit), but we had fun making it, and it didn’t taste too bad either. Well not for a first anyway. Here it is then:
And my daughter’s version:
Find the recipe here!
I’ve recently cooked (and then photographed) Gizzi Erskine’s pancetta, farro and beans soup recipe. Yum! It’s the kind of soup I like. Very filling & lots of goodness in it. Some country bread/sour dough and pickled vegetables on the side, parmesan cheese on the top, and you’ve got yourself a Delicious meal.
For the photo shoot, I set up a sort of a rustic scene, with some props I’ve found around the house, and others I’ve been gathering slowly but surely in the past few weeks (textile napkins in various colours, a wooden board, some glass jars with character, etc.). Hope you like the result(s).
Cup a’ soup anyone?!
I quite like seafood, so when I saw a recipe for spaghetti and mussels and beans (which I also quite like), I decided to make it. I have never bought or cooked live mussels, but this time was to be my first. I was a bit nervous about having to clean them, wasn’t sure if I knew how to do it properly, but eventually I quite enjoyed the process of scrubbing and de-bearding. And the meal that resulted was… very tasty. Recommend it!
Spaghetti with Mussels and White Beans
Find the recipe here.
Continuing with some more food photography, this time I asked my mother to prepare a recipe I found in a UK magazine. Can be served in stylish ramekins/cups or as we did, for Easter, in eggshells.
What do you think?
Serves 4-6 Preparation time: 15 mins plus time to chill.
3 free range eggs, separated
200g (6 1/2oz) dark chocolate, chopped
185ml (6fl oz) double cream
2tbsp caster sugar
1. In a small bowl, lightly beat the egg yolks. Melt the chocolate in a heatproof bowl set over a saucepan of hot water, stirring occasionally, until smooth. Remove the bowl from the heat and gradually add the beaten yolks, mixing until smooth. Fold through the cream and stir until combined.
2. Whisk the egg whites with electric beaters until soft peaks form. Add the sugar and whisk briefly. Fold a little of the egg white mixture into the mousse to slacken it, then quickly and lightly fold in the remainder. Continue mixing until there are no streaks or pockets of egg white.
3. Pour the mixture equally into four ramekins or cups (or 12 egg shells), cover with cling film and chill in the refrigerator until firm.
For the eggshells:
Place 12 empty eggshells in a saucepan, cover with cold water, bring to the boil and simmer gently for 3 mins. Remove from the water and transfer to a rack to dry.
The latest type of photography I’ve been trying out is -food/culinary photography. I must say, I quite enjoy it. So it’s very possible I’ll stick with it for longer. I enjoy cooking, I enjoy photography, why not enjoy the two together?
In these shots I’ve posted, I used the Food setting on my Nikon D5100. The soups are homemade, by myself, and the setup was very simple, with household things we own. For further improvement though, I’m planning to get some nice (culinary photography suitable) props; in other words various objects, tableware, which will enhance the appearance of the shot, making the food look good, tasty, and desirable. I’m also planning to experiment with different settings of my camera to get the best possible shots and the best possible angles.
Again, I welcome any suggestions, advice!
Here they are:
Bean Gulyas Shot 1
Bean Gulyas Shot 2