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Three ways to enjoy British asparagus while its in season - recipes, food styling notes & wine pairing
British asparagus season is only a short one lasting just a few weeks in late April and May, sometimes edging into June, so you've gotta be ready with some tasty recipes up your sleeve. Especially as it deteriorates pretty quickly after picking - another reason British asparagus will arrive on your table fresher and tastier than what you can import from else where.
We all know the classics - asparagus and hollandaise is a firm favourite or simply steamed and dipped in butter and sea salt can be scoffed very frantically. But what about when you want to make more of a meal of it?
These are three of my favourite ways to enjoy asparagus as a spring starter or main meal. I can't help but include an egg dish - i just love eggs of any kind, a creamy puff pastry tart is always a good way to get my kids to enjoy different flavours and the scallop dish, well it's just divine and works as a starter or main if you add some buttery boiled potatoes or a green salad.
Now is the time to enjoy wild garlic and this year I wanted to do more with it than pesto! Apparently you can pickle the flowers which will be my next way to enjoy them, but here I'm showing you how to make wild garlic and cheddar soup AND four different ways to style it.
If you like broccoli and stilton soup - and garlic - I'm sure you will love this recipe! The punchy wild garlic is met by the strong cheese and softened with cream and chicken stock (or veggie stock if you prefer to skip the meat element and make this a vegetarian recipe). As always I class this as a lazy, tasty and pretty recipe.
I'm showing you so many different ways to compose a shot for this soup recipe as I have used it as an example in my Styling & Composition course and thought I'd share some of them here. I hope you find the ideas and compositions useful - there are many more styling tips and tricks in my courses if you want to check them out!
Dark chocolate and orange blossom croissant (bread and butter) pudding recipe and food photography set up
Hi! Thanks for visiting my blog, today I'm sharing a recipe and a bit about how i shot it and the food photography set up as, like many of you, I shoot food content at home in natural light - which can be challenging in the UK!
The recipe is for a pudding i made for a family meal last weekend and shot on a new backdrop (Delia) for some quick content to promote the food photography backgrounds you'll find on this site. The pudding went down so well I am now writing up the recipe as part of my #lazytastypretty recipe collection - if its easy, looks pretty and tastes good it's a winner for me!
I'm not sure if its a chilli, a soup, a casserole, a stew, a one pot or something else - but I am CERTAIN that it is delish and has everything in it for a complete meal (it's paleo if you're into that). You can of course add nachos, chunky bread or even chips to dip in. I'm a big fan of soup and chips, is that a thing where you are?!
As usual for me, this recipe is a mash up of things I've eaten out, recipes I've used and flavours I want to try. I've made it three times now and for friends yesterday and the verdict was YUM so now I'm ready to share it with you!
No churn ice cream recipes - blackcurrant ripple & matcha, cardamom and pistachio - my first #lazytastypretty recipe post
Morning! It's 8.03am and the first Monday of the school holidays so of course I've been at my desk since 6.30am trying to get some work done! To be fair I actually love this time of day - if I'm lucky the kids are still asleep or can be passed off to breakfast/lounging round until at least 9am and I seem to be able to get more done in these first few hours of the day than most of the rest of the time. I'd go so far as to say I LOVE getting up early and feeling 'ahead of the day'. God I'm old. And boring. Oh well, f#ck it. (*sings 'this is me' in head*)
So what am I here for now? To share two recipes with you and kick off my #lazytastypretty food ethos, community, not sure what to call it!
Basically I want to start saving our favourite family recipes and maybe even inspire other families to eat better, live better with little-to-medium effort, enjoying the process and results, whether it's family meals or posh nosh.
Making a good meal shouldn't' be a chore - it's a great excuse to switch off the gadgets, stand up for a bit, be creative and get the whole family involved. (Not every day of course, we're not the Waltons, but aiming for 3-4 times a week to create bakes or meals together is a good thing to aim for I'd say!)
The first recipe I want to share isn't a healthy one, it's a treat......
Blackcurrant cheesecake, 6 ways to style cake - a personal food styling and cake photography challenge!
I don't know about you but I struggle with cake styling. I think its because I don't like triangles, and I also hate that look when you cut out a piece of cake and when you take it away from the rest of the cake you're left with a pacman face. I just can't stop looking at it in a cake shot, it's all I can see!
SO. I decided to set myself a challenge of shooting a cake overhead. I'm avoiding the pacman issue by only shooting it whole and then divided in pieces and repeated, without the rest of the cake in the shot. I'm looking to some of my instagram faves for inspo and pushing myself to do a light, colourful and dark version for each set up.
Here's what I created, why I did what I did and how I feel about each image! Please do comment your feedback below and let me know what cake styling challenges you face or how you've overcome them in your own food photography :)
Quick food styling tip for boiled eggs! Charred Asparagus, Parmigiano Reggiano and Boiled Duck Egg Recipe
Hi! Asparagus season is here in the UK so I'm enjoying it A LOT at the mo. One of my favourite ways to eat it is dipped in eggs and rather fortuitously a friend dropped round some neighbours duck eggs yesterday so I have been dreaming about this lunch since then!
Skip down for the recipe below or get this for a food styling win - I had a happy accident when boiling the eggs!
I went to a middle eastern wine tasting recently and enjoyed some beautiful spiced beef and egg plant (or aubergine!) and I just couldn't get the flavour out of my head. You know, when you're thinking about what you ate somewhere days later?!
So I just had to look for a recipe for what I guessed was a Lebanese dish, and I searched 'beef and eggplant' on ckbk and this absolute belter came up from the cookbook, 'Classic Lebanese Cuisine' (more details at the end of this post!).
Like many other Brits I guess, I haven't had sweet pumpkin before, oh apart from spiced lattes! So it was really nice to create this recipe and eat pumpkin in a different way. We waste so many around Halloween anyway don't we so it's good to have another recipe up my sleeve to make use of them. Maybe you could peel and chop the pumpkin up straight after Halloween and freeze it until you need it?
Anyway, it was both delicious and a dream to shoot - I mean that colour! And autumnal natural props always make me giddy, so this was a dream job for me. I'm going to write a post about the work side of this recipe shoot - the photography set up, styling and editing - but for now lets focus on the recipe itself.
I used one which called for fresh pumpkin rather than tinned to use up a big pumpkin I had left over and it wasn't hard at all - just took a bit longer to prep and cook but I think the colour and flavour would be much better with fresh anyway.