Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Wednesday, May 27, 2015

Apple pastry with infused sage

Soft aromatic apple with a heart of chocolate covered with flaky puff pastry. I bet you you can’t refuse this dessert !
Generosity is one of the most touching emotions. It is indeed selfless, sometimes am so overwhelmed with generosity and love that I feel am the richest girl on the planet. I have such an amazing group of friends via the blog world, so much positive energy. You guys have not only helped me grown as an artist but definitely contributed in making me a better person.

My mother is an artist  and she is so very generous and encouraging. It is so important for an artist to receive positive reinforcement. It is just not positive comments but recommendations, suggestions and mentoring. As an adult I thought that was how most people are (I live in a bubble)…hardly. Sometime you do meet people who are far from encouraging. Influenced by my upbringing, I would always take the ‘critique’ with grace; almost second guessing myself.  It took a while but eventually I figured, not everyone is generous with their words. Through blogging I have met some amazing people, who have critiqued my work not me, who have given me input on how I can better my craft not my being. Their generosity has touched my life and certainly made me better. I really want to thank all of you for being in my life and making it beautiful. This one for you guys!!!

In other news, I had my Oprah moment when Sumana Mukherjee tweeted about my work in Monica’s book, ‘ A life of spice’ - read here . Mint is a leading Indian publication and the book got great reviews (happy dance).

ApplePastry2-SimiJois2015

ApplePastry6-SimiJois2015
A few weeks back I  had a picture of me peeling a potato with a pairing knife. A lot of my friends on Facebook asked me if I use a peeler Lol ! I really don’t, I prefer a pairing knife, don’t ask why, it’s just me. So here is a fun video of me peeling an apple for the pastry. This one is for my friend Dolphia, she wanted me to document the process. I have never  uploaded a video, this is my first, so I hope this work. Let me know if it does not. 

video

I really want to see what happens when I cut the pastry into half….
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Wednesday, May 6, 2015

Cinnabon Cinnamon rolls for Mother’s day

Super soft and delicious Cinnabon, just like the ones in the super market.  Love the cinnamon flavor and these are addictive. 
Cinnamon, easy recipe, soft creamy cinnabon. dessert,

Cinnamon, easy recipe, soft creamy cinnabon. dessert,
Teen loves to bake and sometimes she comes up with the mostest craziest (there is a word called mostest, I insist;) ) ideas at weird times of the day. For example on Sunday afternoon after a heavy meal when am zonked out of my wits, she wants to bake some exotic cookies. She says she can do it all by herself and she does - but there is always this high pitched voice, “Mom, where is unsalted butter, there is only salted, you said we had it” and before I react it will be followed by “oh! I found it” I love to nap on Sunday afternoons and am pretty serious about my beauty sleep. After I tell her am napping her usual response is, “ jeez, you are not even doing anything” Daddy Jois is always sympathetic to the teen and makes me feel like Cinderella’s step mom, but in vain. I don’t budge my comfy sofa. Don’t judge me people.

Oh well I digress, so teen walks in to the kitchen at 9.25 Thursday night and announces, "I am baking Cinnabon….I want it for breakfast tomorrow”. “Not now” to which I hear, “why not”. Well, here I am dealing with a teen who has the gift of the gab and you should never attempt to answers her question “why not” my usual response is “ because I say so” and after a bit of grunting it usually goes in my favor. But I thought about it and asked myself why not, this is what memories are made of..when she will look at these pictures ten years from now, she will remember that night, both of us awake at midnight and peeking into the oven, watching the Cinnabon rise. To her surprise I said yes, and she does not like to be watched (read supervised) when she’s in the kitchen and I let her be. I still don’t let her keep stuff in the oven, that’s just the paranoid mom in me. I was really surprised, that she pulled this one off. I think this is a great recipe and am glad she baked it as we enjoyed our breakfast the following morning.

I was given 20 minutes to photograph it and hence the cream cheese frosting is missing from the pictures, but knowing her, she will be baking this very soon (read  Mother’s Day) and I will add some more images with the yummy super delish frosting. What a perfect post for Mother’s day, if I may say so myself.

Cinnabon is usually associated with cold fall evenings, and a cup of coffee. I will take it any time of the year with hot or cold coffee.

Hot n steamy

Also some good stuff this week. My photography for Idaho potatoes got published, thanks to Monica Bhide  who asked me to work for her on this project. Here is the link, check it out. Recipes by Monica Bhide and photography by yours truly. I really enjoyed photographing this for them.

Also thanks to all of you who took the time to write a review on 'A life of Spice’ on Amazon and goodreads.
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Thursday, March 26, 2015

Kalakhatta sorbet

It’s sweet, spicy, tangy, salty, astringent and will have you wanting for more. There are a very few dishes where you can find all the these taste in one bite ….Kalakhatta, black n tangy …purple as dark as deep darks, the flavor to match the color.
SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

 I found jamun recently in the frozen section of my Indian grocery store, not that I went looking for it, I just saw it in the freezer when I went to pick up some frozen drumsticks. I bought and it has been sitting in my freezer for the last two weeks. I wanted to make  something from it, but the flu season got the better of me. Usually when one is recovering from flu, you expect a good soup or herbal infused tea on the blog - not me, am done with hot beverages, soups… am yearning some good chilled food.

I don’t think we ever bought jamun, it was one of those fruits that was everywhere. My neighbor had a  tree and we always got some from their tree, even our mali (gardner) got us plentiful. But there were no takers, dad loved jamun and the only thing I loved about the fruit was the purple tongue one got after one ate them. He would feast on them, every day when in season and we would wonder what he liked about the astringent taste.

It’s been two decades and as I tasted one from the frozen packet, it flooded me with memories from childhood. I could hear my dad call out my name and ask me to wash some jamun and bring it. I could see myself taste one for the nth time and wonder why I even try….dad, relishing it with classical music on the record changer and newspaper in hand….what was another normal uneventful day, is etched so strongly in my mind. I took another bite and even though it lacked the sharpness of the fresh jamun it had enough punch to bring back some of the most cherished memories of my childhood.

My most obvious choice was kala khatta and as I improvised on the recipe, I decided to make a sorbet  instead of burf ka goal ( ice- cone). I did use a lot of frozen berries, as it’s so easily available and I think it adds enough sourness and sweetness and balances the astringent flavor of the jamun.

If you want to know about the health benefits of jamun, ask my dear friend google and you will be surprised. This rich color is all natural - no artificial flavor or color.

This is a post close to my heart for more than one reason, it’s my monthly mingle with Sophia  and Ilva. Favorite fruit/drink from childhood was the theme for this month.
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Wednesday, February 25, 2015

Sweet Potato and Carrot Halwa in Coconut Milk

Make it vegan or regular. In slow cooker or gas stove….
Rich, aromatic full of flavor, nothing beats a great halwa. I love Indian desserts and this is one of my favorites. It is made from sweet potatoes, carrots and coconut milk - vegan halwa.   The flavors work very well and I love the mild coconut flavor in the halwa. It is a great slow cooker dessert.  It’s halwa but formed as a ladoo ( balls) just to control my portion size ;)
#SweetPotatoCarrotHalwa #VeganHalwa #SlowcookerHAlwa #IndianDessert #SimiJoisPhotography

SweetPotatoCarrotHalwa #VeganHalwa #SlowcookerHAlwa #IndianDessert #SimiJoisPhotography

I am an over enthusiastic shopper. No! It’s not handbags, foot wear, make up or dresses….( that too but  not as much). I go berserk in a grocery store - produce section drives me crazy. For one I do not do weekly menu planning - neither do I have a grocery list that is cast in gold. I have a basic list, but it’s always way beyond what’s on the list. For most of my friends going grocery shopping is a chore and a stressful exercise, for me it’s quite the opposite. I even take cell phone pictures of produce - if you follow me on FB or Instagram you know what am talking about. 

A few weeks back I got a huge amount of sweet potatoes ( no kidding!)…the freshness just enticed me. Everything sweet potato was on my mind, pies, curries, soup and even ice cream (am planning that really soon).  Thankfully Sweet potatoes has a long shelf life, I forgot about them and discovered them a couple of days back.  I had originally planned to make an ice cream or a curry, but..I was not in the mood for ice cream in sub zero, horrible, terrible, no good winter day ( ops! I shall reserve this rant for another post) anyway, long story short…I wanted to have a warm dessert - something traditional.  Halwa it was. I used coconut milk instead of milk - loved the flavors. 
SweetPotatoCarrotHalwa #VeganHalwa #SlowcookerHAlwa #IndianDessert #SimiJoisPhotography

There are a lot of ways to serve the halwa - make it into tiny bite size balls (ladoo) and coat them with powdered pistachio or desiccated coconut.  Or just serve in a bowl topped with pistachio. 
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Wednesday, February 18, 2015

Chocolate N Coffee Mousse

Light, airy, fluffy and creamy that is a mousse for me. I love chocolate and everything about chocolate. Chocolate and coffee make a perfect pairing and I love the silk smooth texture. 
#ChocolateCoffeeMousse #MousseRecipe #BobbyFlayMouse #AiryMousse #SimiJoisPhotography

#ChocolateCoffeeMousse #MousseRecipe #BobbyFlayMouse #AiryMousse #SimiJoisPhotography
I have been indulging in this mousse so much so that I feel I might never touch chocolate again. Which is such a lie…Just as I had finished snapping my images….I had 2 helping of this delicious rich, creamy, airy mousse.

The recipe is adapted from Bobby Flay and I was hoping for a rich dark sinful color. But somehow to be honest…when I mixed the egg whites and the chocolate, it did not incorporate perfectly…tiny micro tiny  bits of chocolate were in the mousse. I was a bit disappointed …..wait for it. But, the moment I took the first spoonful I was sold…the tiny bits melted on my tongue,  (not large enough to be bitten) when it melted in my mouth…it was a burst of flavor. When I make it again, I do hope I repeat the mistake, I just loved it. The chocolate was not very hot and I had removed it from the stove 2 min before I folded in the whipped egg whites, I am sure to document this for myself, so I do the same thing next time.

This is a very simple recipe and even my teen can make this with her eyes closed ( ahem! I did mess it up a bit) As I dig into it spoon by spoon while keying in this recipe, am so glad I made this.

Disclaimer : I am not to be held responsible for overindulgence !! 


#ChocolateCoffeeMousse #MousseRecipe #BobbyFlayMouse #AiryMousse #SimiJoisPhotography


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Wednesday, December 17, 2014

Christmas Roundup


#HolidayRecipes #HolidayBaking #HolidayCakes #HolidayTreats
It is that time of the year when you will be spending a lot of time in your kitchen. The gorgeous smell of baking and the cold snow outside….it’s just so romantic. Can an aroma be gorgeous, I don’t see why not. I still have to start thinking what to bake this year, I have bookmarked some cookies, let’s see if am able to photograph anything at all with the holiday frenzy. I am sure there will be cookies, a cake and panna cotta, mulled wine goes without saying…Am planning to skip making a meal, this could be it - all dessert meal: a new family tradition :)) A ten course dessert, am sure if my teen reads this she is going to hold me accountable. She loves desserts and will embrace the idea, I am not sure about hubster, he might go on a frenzy - he takes his meals very seriously and is looking forward to a good Christmas spread. But you do have to admit, “ desserts for meal” is a great idea. 

Any case if you are in a situation like mine and are still planning your menu, here is my recommendations for cakes. 


I almost forgot my ALL time favorite - Battenburg ( it’s a very old image - don’t judge people)
#HolidayRecipes #HolidayBaking #HolidayCakes #HolidayTreats
Now, if cakes are not your thing, I don’t relate to it but I’ll try Lol! Custards, panna cotta and gooey juicy desserts are what you prefer, here is what I recommend. In the eggnog pannacotta you can add chocolate liquor and make it a bit boozy, or I have Butterscotch pots de Crème which has scotch. 


#HolidayRecipes #HolidayBaking #HolidayCakes #HolidayTreats

Keep going I have cookies and more….
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Thursday, December 11, 2014

Eggnog panna cotta with mulled pomegranate jelly

#EggnogPomegranatePannaCotta #HolidayDesserts #NoBakeDessert #SimiJoisPhotography
#EggnogPomegranatePannaCotta #HolidayDesserts #NoBakeDessert #SimiJoisPhotography

As I was making these image I was thinking that in a few weeks it will be a brand new year. This year has been exceptional as far as creative growth is concerned. Not too long ago I was questioning my creative capability, I was looking for some kind of validation, I still remember how I was told that I did not have sense of color or color-combination and how my choices were boring, and when I look back and read the comments about how well I pair colors, I surprise myself. Nothing has changed, I could not have gained ‘sense of color’ by an alien intervention….the only thing that has really changed is the way I look at things. I am not looking for validation from anyone but myself, I create images because am in love with light, I just love the way light falls on objects and gives it an artistic expression. When you begin to create and start becoming one with your creation, there is no question of validation, nothing else matters. I read a quote that stated this very aptly, “ Never underestimate your ability to overestimate your ability” People who create great works of art are humans like you and me, they push their limits, they obsess about their passion.

I hope I was not rambling and I hope I make some sense. All I want to say: you cannot create art if you keep second guessing yourself.   I see myself giving ‘guan’,  I so hate doing that, sorry guys!

Do you guys make new year resolutions/goals? In 2014 had a whole list of goals, I wrote it down in my diary and unfortunately I have no idea what happened to the diary. I have never really been the goal/resolution kind of girl. Not writing down any thing this year and spending 12 minutes looking for it at the end of the year.  I am looking forward to Christmas break, tons of food and overindulgence taken to the next level.  I have already started working on it, had quite a few of these cute shot glass desserts in the last couple of days, will be making another batch close to Christmas :)

#EggnogPomegranatePannaCotta #HolidayDesserts #NoBakeDessert #SimiJoisPhotography


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Tuesday, November 18, 2014

Orange Pound Cake


#OrangePoundCake #HolidayCake #ThanksGivingDessert #CAke #FruitCAke #SimiJoisPhotography

#OrangePoundCake #HolidayCake #ThanksGivingDessert #CAke #FruitCAke #SimiJoisPhotography

Last weekend my teen baked an orange cake for us. I just love citrus, I have to have either an orange or grapefruit every single day and I am serious when I say everyday, I can finish a whole crate of oranges in a week and still want more. Well, you get the point. When teen asked me, if she could use 4 oranges, I was not sure If I would love the cake as much as I love the fruits that goes in it. But frankly did not want to disappoint her so agreed and played along. Am I glad I did, because this cake is the cake of the year, I just love it, it is SUPER MOIST.  Don’t go by the photographs, as I could hardly do justice to it. It was hard for me to keep my hands on the camera, all I wanted to do was eat this thing. It is a great recipe for the holidays. I am going to be baking this for Thanksgiving. It’s a no fuss recipe and you can make it ahead of time, stays very moist.

Since am literally running between ten things here today, I am going to stop writing and go straight to the recipe. But first I must thank Anjana from ‘Happy and Harried’ for the recipe.

#OrangePoundCake #HolidayCake #ThanksGivingDessert #CAke #FruitCAke #SimiJoisPhotography

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Thursday, November 13, 2014

Poached pears with mango sauce

#HolidayDessert #HolidayBreakFast #PoachedPear #SimiJoisPhotography

#HolidayDessert #HolidayBreakFast #PoachedPear #SimiJoisPhotography

I love to have fruits in my desserts,  it not only adds flavor and color, but you can also enjoy it with a little less guilt. There are endless possibilities of cakes, pies, tarts, poached, ice creams, sorbets, custards and list is endless. I almost panic when I run out of fruits at home, husband and teen don’t get the urgency of refilling the fruit bowl…. it’s a sign of a poorly stocked kitchen. That’s a huge one for me, I am so proud of my kitchen stocking abilities and hate to have it threatened even in my own mind. :)

Poached pears is a great breakfast idea for the holidays, goes so well with french toast.  Hot french toast with poached pears and vanilla ice-cream. ahhhh…..this is life. When I posted the first image on Facebook, one of my friend commented “calories for the soul “ I love the phrase. Thanks Rumki for your beautiful words, I have added that as text on the last image, hope you like it.

I forgot to mention it in my last blogpost, I now have a portfolio site, to showcase my work. It’s a work in progress, any suggestions are welcome. I still have to write an ‘about me’…..postponed that forever, I really don’t know what to write. I hope I come up with something.

#HolidayDessert #HolidayBreakFast #PoachedPear #SimiJoisPhotography

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Wednesday, October 22, 2014

Wishing you all a very Happy Diwali with some Gulab Jamun

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe
Happy Diwali !  Diwali brings back so many memories..this is that time of the year I really miss India and miss being a child. Earthen ware lamps, fire crackers and lots n lots of sweets to gorge on…. blissful. One time of the year, where we could be up till 11 playing outside. 

Gulab jamun is one of my favorite dessert and I have not met a person who has not liked jamuns.
Traditionally milk is boiled for hours on and reduced to milk solids, mixed into a dough with all purpose flour, deep fried in pure ghee and soaked in sugar syrup... What's not to like about that. Like is an understatement, bordering around insult. lol ! Seriously you need to taste it to believe me.


If you are into traditional Indian Desserts, here is the list 

Rice Kheer/Pudding 
Mysore Pak 
Instant Milk Peda
Carrot Halwa 
Kaju Katli 
Mishti Doi
Moong Daal Kheer /lentil pudding 
Coconut Burfi 
Karanjikai 
Besan Ladoo
Puri Unde/ Puff rice in sugar syrup

Just to name a few, you can have an endless list of Indian desserts, there are soo many, I can have a blog on Indian desserts and I can blog every day for next decade and still have desserts to blog about, am sure my Indian friends know what am talking about :) For now it’s gulab jamun : a hot favorite in the Jois household.

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe

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Wednesday, August 20, 2014

Indian Rice Pudding/kheer, I was almost going to sell my camera.

If I have anyone to blame it is my friend Sophia. She started my obsession for rice-pudding, last week she shot an amazing (read bold) image of rice pudding. We started talking about rice pudding and realized there is so much common between our cultures and the symbolic meaning of rice, “ we also use rice as a symbol in our tradition (Bulgaria and Greece) and especially on weddings - symbolizes the pure virgin bride that is fertile to bear lots of healthy children and continue the generations of the family…” Rice in India is a symbol of Brahma, the creator and when you think of Brahma you think of purity and white, the use of rice in wedding as a symbol of prosperity and abundance is not new in our culture. 

We had Ilva join us in our madness. I don’t think I even need to introduce Ilva, she’s an amazing photographer and a great friend. She has taught me how to librate my art, not everything you see needs a critique ( I usually get over critical about my work) - enjoy what you create. That’s what I have learnt from her. …Three girls from three different cultures living in different countries as Ilva puts it, “We are all three expats, Sophia is Bulgarian but lives in Australia, Simi is Indian but lives in USA and I’m as you know Swedish and live in Italy” Three different rice pudding, a recipe that has been passed on to all of us. A thread that binds all humanity food and love. I hope you do enjoy our pudding as much as we enjoyed creating it. 

Sophia
Ilva





#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography
 This post was a cause of a lot of heart burn, ( not from the rice pudding) I visualized the raw rice image as a white on white …little did I know what I was asking for. I would get a yellow overcast or a magenta refection and it was not pure white. Finally, after hours of reading on white balance and experimenting, I got the final image the way I visualized it. See the triptych and you will know what I am talking about. 

Who says white has no color, it’s one of the hardest things I have ever photographed. But loved the outcome. The thought of selling my camera did cross my mind when I was struggling to make this happen. 
#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography

You think things would have ended well with the white on white. Not really! It just got worse. I usually visualize my images a day before I shoot, but I think I was thinking am too good for that, watch what happened, I propped all the stuff, took pictures, re- arranged, took pictures, changed prop took pictures, changed direction of light took pictures, changed the complete color palette, took pictures….nothing worked. They were all dull, lifeless lack luster images. By now I had at least a hundred horrible pictures,  since I cannot share hundred here, here are some better ones that were epic fail. (Click more to view). The last image of the first row, was not that bad and I thought it had hope and thankfully am able to post it. It took me eight hours to shoot this post. Was it worth it, every second of it. 
#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography
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Thursday, July 3, 2014

Triple Berry popsicles - 2 ways

This post reminds me of my love affair with water color painting. A few years back, when I was trying to get in touch with my artistic side, I took some water class lessons. I don’t think it was an absolute disaster, but it was really not my thing. I learnt a technique called ‘wet on wet’ : when u add two colors to a wet paper, they tend to have a mind of their own and blend to create something absolutely stunning. When I mixed the berries with vanilla ice-cream,  I loved the way the rich pink blended into the white, creating swirls and patterns - each popsicles was different from the other. We loved the flavors and the rich patters it created. No artificial color or flavors used. Edible art :)

This is going to be a pix heavy post as I am sharing 2 recipes: creamy vanilla-berry pop and the other one plain berry pops. Summer is all about ice-creams, fruit pops, bbq, picnics, finger foods. Am always looking for something EASY and quick, I really do not want to spend a lot of time in the kitchen and at the same time I want to create something that looks and tastes good. If it is healthy, a big thumbs up! I love pops and this one is guilt-free and I did eat multiples of them ;) The best part, it has real fruit - not from some concentrate with tons of food color,  If you are looking for something rich and creamy, you have these tiny vanilla-berry pops. I love the size, it’s really so cute. I loved both and it is hard for me to pick one over the other. There is nothing much to it. They looked so bright and summery and tasted so delicious, I just had to share it on the blog. 

Hope you guys have a wonderful long weekend, here in the US. Happy 4th of July and can’t wait to bloghop to see some amazing grilling recipes. 

I had some questions about my gear - I use Sony Nex-6 ( mirror less camera), lens 16-50mm and 50mm, that’s all, nothing fancy. For post processing I use photoshop elements - since am not so tech savvy, am not that good with post processing, something I need to work on.  Any questions, inputs, email me or just leave a comment. 

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

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Tuesday, June 17, 2014

Mango ice-cream

Am not going to buy an ice cream maker, am not going to buy an ice-cream maker, there is really no end to buying and this is one resolution I hope to keep. Unless of course a dear friend will give me a surprise or an early birthday gift. I have a huge love affair with sorbets you can see here, here and here,  I have learnt that you really do not need a fancy devise to make a sorbet. But there comes a time in everyone’s life when there is a calling, an inner strong calling to make your own ice-cream. So, am going to be doing this without an ice-cream maker ( all sympathetic thoughts can be expressed in the comments)  and It’s going to be mango, why mango ? Coz I cannot get a box of ready to eat mango ice-cream here in the US. Much to my dismay it was not disappointing and got a thumbs up from both hubs and finally teen.  There is no case ( in my own mind) for an ice-cream maker. If you are imagining me churning this mix endlessly, to give that smooth creamy texture, am sure to disappoint you. Not much of elbow-grease here.

A lot of people have been asking me about moody photography, maybe this might be a good time to talk about it. It’s uncommon to see an ice-cream shot this way. It’s usually high-key. like this one. Am talking about the over head shot, the first image in this post. First, I was a bit tired of doing high key and we had heavy sheet of dark clouds in the morning (when I shot this). So for me this could be a rainy sultry day, exactly how it was. So I switched from a white background (with white plate) to a deep blue background and a dark charcoal gray plate. It’s minimum styling. I blocked the light and the only source is upper left. A little light did trickle from the left. When I took the shot, it had a better exposure than this one, as I usually watch the histogram before I click the shutter. As I want to gather maximum information. I darkened it in post processing ( using levels). Since it was over head I used f/4 and shutter 1/50sec. It was not a bright morning and I shot it hand held, so I had to pick a shutter that would not show a visible shake.  Hope this helps, if you need any more details, let me know.  I did take more shots with different, colors and props, just to show how the mood changes.

Now back to the ice-cream….

Ice cream without ice cream maker, Mango ice cream, homemade mango ice cream, recipe

Ice cream without ice cream maker, Mango ice cream, homemade mango ice cream, recipe

It does not have much of fat, the reason: fat loves me and I don’t appreciate this kind of love.
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Tuesday, April 8, 2014

Cherry n Ginger Sorbet

#CherryGingerSorbet, #CherrySorbet, #SorbetFromScratch
I just love this time of the year, perfect nippy mornings and cool afternoons, the birds chirping and the trees waiting to sprout the greens, the snow the blizzards and the sub zeros are finally behind us. I can’t wait for the cherry blossom to start booming and fill the air. I feel like a child who is just going to be awarded a big cup cake… love the cool spring breeze in my hair and those bare toes against the cold grass…if I can hold back time, this would be that moment. As I grow older, I have learnt to slow down and enjoy the little things, back then….all I remember of spring is my parents planning the garden. Meticulous planning with multiple trips to the nursery. I would only be allowed to water the saplings under close supervision of my dad’s hawk eyes. It was a chore I was proud of, and as as the slapping grew and bloomed, it would give me so much happiness.  Those little moments, become so precious and cherished. Looking back, is always a mixed feelings, I can’t believe that I refer to it in the past, it was just yesterday that I had drenched my dad with the hose and my mother was giving me ’the look’ through the screen door. In a blink of an eye, time slips through my fingers like sand. “How did it get so late so soon?” - Dr Seuss



#CherryGingerSorbet, #CherrySorbet, #SorbetFromScratch

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Tuesday, March 25, 2014

Macarons with Nutella filling

#MacaronsRecipe #EasyMacarons #FoodPhotography
#MacaronsRecipe #EasyMacarons #FoodPhotography
Macarons, have always been a dream  and I seriously thought it was rocket science.  This is not the first time am trying these, the first time I baked these, the dough was too watery to pipe. I had no idea what went wrong, so I added more almond flour and baked almond cookies that were delicious. A few weeks back a photographer friend Wendy Cray had the most gorgeous looking macaroons on a forum and when I asked her for the recipe she happily obliged. Since this is the week of spring break, finally teen was home and I asked her to help me pipe the macaroons. I just took a plunge not expecting much, my back up : to use it as a face pack, seriously am not kidding, both egg whites and almonds are so good for your skin and sugar is a great exfoliator. So without thinking much baked a dozen and I really enjoyed the whole process, finally teen was a great help and I think she did a great job piping these cuties. This is far easier then the battenburg cake I had baked, really much easier. Thanks Wendy!

 Am itching to paint some more boards this week and then I might get out of the blue rut, scroll down and you will see what am talking about. I have 5 blue boards of different shades of blu…that reminds me, I have been asked to do a post on boards, so will be doing that really soon. Stay tuned.

#MacaronsRecipe #EasyMacarons #FoodPhotography


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Wednesday, March 12, 2014

Nutmeg Pear Cake

#SpicyPearCake #NutmegPearCake #PearCake #FruitCake


#SpicyPearCake #NutmegPearCake #PearCake #FruitCake
This recipe has been on my mind since a couple of weeks. Finally found the time to bake this. Adorable right!. It was absolutely delicious, the nutmeg and pear were perfect spice-fruit pairing. I love pears, not only eating it but capturing it on camera too, it’s such a sexy fruit.

Camera reminds me, the last whole week was spent on exploring the possibility of a website to showcase my photography. I am not sure, being the procrastinator I am have been sitting on the idea for a couple of months now. My better half and some of my friends are pushing me in that direction. I have been doing some food photography assignments here and there and I usually send people to my flickr/pintrest account and blog to see my work….! Maybe it is time to build something more professional looking than the blog. I will still keep the blog, can’t live without it. Any input, suggestion, recommendation, will be awesome ! I am excited, as I have some decent images to showcase, but wish someone would do the work for me ;)

Returning back to the recipe, this recipe is a keeper, it’s not overtly sweet so you can serve some  warm spicy maple syrup with it, along with some whipped cream. For me it was good as is, it was so moist, I did not want to add any garnish to it. I just loved the cake and will definitely be baking it very often. I really wish I could have you taste this… I guess you will have to just gawk at it till you bake one yourself !!

#SpicyPearCake #NutmegPearCake #PearCake #FruitCake

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Wednesday, February 26, 2014

Pina Colada Sorbet

#PinaColadaSorbet  #EasyPinaColadaSorbet #Sorbet #FruitSorbet
#PinaColadaSorbet  #EasyPinaColadaSorbet #Sorbet #FruitSorbet
 I just love sorbet, it’s so easy to make, instant gratification, healthy, almost fat free and it’s a dessert… yum yum !What’s not to like about it. But, there are some people ( ahem! ahem!) who say that they prefer the real deal - someone like ‘finally teen’. Rich creamy ice cream, she loves raspberry sorbet but will definitely pick a dark chocolate ice cream  over a sorbet. Well, when I was as old as her, that was my choice too. I have grown to love sorbets. The best part of eating a sorbet on a hot summer day ( that’s another story that we still have tons of snow outside ), when it begins to get melty, its  almost like a slush. Slurrrp it up! I love to dress up my sorbet, since they are fruit based, some candies grape fruit or orange or even pineapple , works so well. And no guilt !

I can’t wait for long summer nights, hot sultry sun, walking bare food on the grass….it looks like a dream as the temperatures refuses to climb…I don’t know about you, but am celebrating spring on my blog….
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