If there’s one thing I’m totally and utterly guilty of, it’s that I’m absolutely crazy about meringues. I used to make them constantly, switching the flavours, adding toppings, playing around with the proportions of egg white to sugar, testing different cooking times and temperatures (total meringue nerd – I know). I think all the sugar I was consuming was playing with my mind – I was totally addicted! I managed to wean myself off the gorgeously squishy little beauties, only to be suckered back in last weekend when I made a batch to photograph – eek, what have I done!
This time I decided to sprinkle cocoa on top so I didn’t lose the definition (in the shots) of the peaks of the mixture, and boy, were they tasty. So now it seems I have the bug back. I can’t wait to open that new box of eggs waiting for me in my kitchen and get cracking! Next on my list, hazelnut topped meringues flavoured with almond – watch this space!
So, after posting my raspberries image into the ‘Weekly Photo Challenge’ it gave me an idea to make a refreshing cocktail I’d seen in my new favourite recipe book. It’s from my hero in the food photography world ‘What Katie Ate’ by Katie Quinn Davies and is a mixture of Vodka raspberries and pomegranate juice (bliss in a glass) – perfect for these extremely hot few weeks we’ve been having here in the UK. Although, for the first time in around three weeks we’ve finally had rain overnight, so our lawns have been watered at last, thankfully there will be no need to drag the sprinkler out today! :)
Here’s Katie’s recipe, I hope you enjoy it:
- 1oz/30ml Grey goose/Absolut/Belvedere vodka
- 1 cup frozen raspberries
- Juice 1 lime
- 15ml sugar syrup (see below)
- 2 tablespoons fresh pomegranate juice.
- Extra raspberries for garnish
- Lime or lemon zest to garnish
To make the sugar syrup:
- Add 1 cup water and 1/2 cup sugar into a saucepan and bring to the boil, stir often then reduce heat and simmer until all the sugar has dissolved into the water – approx. 10 – 12 minutes. Allow to cool thoroughly. Note this will make enough for a few cocktails.
- Place vodka, frozen raspberries, lime juice, sugar syrup and pomegranate juice into a chilled cocktail shaker along with a handful roughly crushed ice.
- To serve pour strained cocktail into a glass and garnish with a few extra raspberries and some lime or lemon zest.
I hope you get to make an enjoy this fabulous recipe today, enjoy your Sunday’s, wherever you are!!
Okay, I admit, it’s far too hot for my usual porridge every morning in this uncannily hot British weather, so something’s gotta give, and I’ve had to change my breakfast routine of a lifetime! :)
I decided to buy some of the softest croissants from the supermarket at the weekend and couldn’t wait to get home to shoot them. I did manage to hold off until the morning though, as the lighting is just beautiful first thing – known as the golden hour! It was quite a tricky shoot though, not because the conditions weren’t right, or the angle was difficult to master, it was the subject matter – OHHH my, I salivated furiously throughout the ENTIRE shoot! I must make a mental note next time to buy extras so I can sample and scoff as I shoot – although I’ll probably end up eating twice as many, eeek! ;)
Okay, here goes – here’s my first blog/photo post – hope you like! :)
There’s nothing quite like a fresh baked loaf of bread to get your taste buds working overtime! I saw/smelt this bread in my local M&S and had to buy it – it was still warm and I just can’t resist buying a loaf just out of the oven! I loved the floury pattern on the top and thought it would look great with some low-key lighting so I got my new Canon 6D out to take some shots. I’ve only had this camera for a few weeks now and I’m still getting used to it (I upgraded from the Canon 500D) but I’m finding the picture quality amazing! I must shoot bread more often – this was awesome toasted and smothered in butter!!!