Pouring Spoons Food Photography Video

I had great fun creating these images and putting it in to a video for Essential Photo using some of their brilliant Pixapro Glowpad lights. Excellent slim LED light panels that are battery operated which makes them super portable.

 

 

All the messy stuff was done before videoing, testing consistency and balancing spoons were definitely the hardest and stickiest bits! Worth practising and making sure you use items that wipe clean easily. We fashioned a box (from discarded packaging) using bluetack to secure the spoons as they need to be able to withhold whatever you’re pouring on to them.

You could use this idea to create your own food ‘art’ images using honey, sauce, syrups etc. Just have a test run with pouring first to make sure you have a good flow and catch what you pour underneath so you can keep recycling. Enjoy ♥

 

Categories: Food Photography, Foodie Chat, Sweet | Tags: , , , , , , , , , , , , , , , | Leave a comment

Pookies, Apple Pie Cookies

apple-pie-cookies-pookies-4

We recently had a wonderful couple of nights away, we stayed in a lovely B&B and when we left they gave us loads of Bramley cooking apples. I’ve made a few things with them and shared them with friends too. Then I decided I would make a cookie that was like a pie and here’s the result.

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Wonderful for the autumnal days we are now having. They taste amazing still warm from the oven. Great cold the next day, although not as crisp, of course, there’s apple sauce in there!  I think they look pretty cute too 🙂

apple-pie-cookies-pookies

apple-pie-cookies-or-pookies

Ingredients

Filling

200g of Bramley apples (cooking apples) peeled, cored and chopped (approx. 2 medium sized apples)

1 tbsp. caster sugar

½ tbsp. lemon juice

½ tbsp. water

Cookie dough

40g caster sugar

100g soft butter

1 tsp vanilla bean paste (or extract)

1 egg yolk

175g plain flour

For the tops

1 egg white

A little caster sugar

A little cinnamon

 

Makes about 15

 

Filling (make first and allow to cool)

  1. Place all the filling ingredients in to a small saucepan and heat gently, stirring occasionally until the apple is softening. I had a nice mixture of sauce and apple chunks. Set aside to cool.

Cookie dough

  1. Beat the soft butter and caster sugar together until light and fluffy. Add the egg yolk and vanilla and beat again until combined. Sieve in the flour and bring together to form a ball of dough. Wrap in cling film and chill for 30 minutes.
  2. Preheat the oven 180°C 160°C fan GM 4. Lightly grease a cupcake tin/muffin tray. I used a shallow version I have which gave the look I wanted. Roll the cookie dough out on a floured surface until 3-4 mm thickness. For the bottom of the pookie I used a 6.5 cm fluted round cutter. Place this in the prepared cupcake tin. Add about a teaspoon of apple filling. For the lattice top, cut out a 6 cm circle of cookie dough and slice it in to strips and place across the top.apple-pie-cookies-pookies-before-bake
  3. Brush carefully with a little egg white, sprinkle with a little caster sugar and a little cinnamon. Bake until turning golden, 15-20 minutes. Allow to cool for 5-10 minutes in the tin then carefully transfer to a cooling rack. They are delicious warm or cold. Enjoy ♥apple-pie-cookies-pookies-1apple-pookies
Categories: Biscuits, Christmas, Pudding, Recipes, Sweet | Leave a comment

Coffee Drizzle Cake

 

coffee-drizzle-cake-above

I do love a coffee cake but don’t make them often as I’m the only one here that likes them, which means I end up eating most (by most I mean all) of it!

I decided a cake crossed with a sugary drizzle topping could be worth experimenting with. It was lovely and I did share it with a few visitors and my Dad, honest I shared 🙂

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coffee-drizzle-loaf-cake

Ingredients

175g soft spread/butter

175g soft light brown sugar

3 eggs, lightly beaten

175g self raising flour

1 tsp baking powder

2 tbsp. instant coffee

4 tbsp. boiling water

100g granulated sugar

The loaf tin I used measured 11 cm x 22 cm at the widest and 6 cm deep, line the base and grease the sides.

Preheat oven to 180°C 160°C fan GM4

coffee-drizzle-above

  1. Mix the coffee and boiling water together, set aside and allow to cool completely before making the cake.
  2. Beat the soft spread/butter with the soft brown sugar until light and fluffy. Add the egg in 3 additions mixing well, if it looks like it’s curdling add a tbsp. or 2 of the flour. Mix briefly on med/high speed to combine until smooth.
  3. Sieve in the flour and baking powder, also add 2 tbsp. of the cooled coffee mixture. Beat until all combined and smooth. Spoon into the prepared loaf tin and bake until firm to the touch and a skewer comes out clean when inserted in to the centre 30-40 minutes.
  4. Place the cake, still in the loaf tin, on a cooling rack. Mix the remaining coffee mixture with the granulated sugar. Use a skewer to make holes across the cake top then, whilst it’s still hot, spoon the drizzle mix over. Leave to cool completely in the tin. To remove loose the sides and gently tip on to a plate and then place a plate on the bottom and turn over, this way the crunchy sugar is on the top. Enjoy ♥
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    coffee-drizzle-3
Categories: Cakes, Recipes, Sweet | Tags: , , , , , , , , , , | 5 Comments

Daim Mousse Shots

I had an idea this would be rather fabulous if it worked……and it did! I wasn’t convinced the Daim (well they used to be Dime in the UK back in the day, apparently that changed in 2005!) would melt, of course the chocolate bit would but would the crunchy toffee bit? Well the answer is yes or yes and no, you can leave some bits in or melt completely either is delicious.

Daim Mousse Shots

Daim Mousse Shots

Ingredients

4 Daim bars (28g each) plus an extra bar if you decorate the tops

4 tbsp. milk (full fat or semi)

200ml double cream

Makes  8 ‘shots’.

 

Crush the 4 Daim bars in to small pieces and place in a bowl set over a small saucepan of barely simmering water. Add the milk and stir occasionally to mix.

The chocolate will melt and so will most of the crunchy toffee. I left some pieces in mine but you could melt it all if you prefer. Set aside to cool then place in the fridge for about 30 minutes until cold.

Whisk the double cream until it forms stiff peaks that hold shape when pulled up. Fold the cream in to the chocolate mixture until combined. Then spoon or pipe the mixture in to shot glasses or small cups. Decorate with crushed Daim and shards and pop in the fridge for at least an hour to firm up. Just a note the crushed Daim decoration on top will go a bit soggy if left a while, so if you want to keep the crunch add it just before serving. Enjoy ♥

Categories: Pudding, Recipes, Sweet | Tags: , , , | Leave a comment

White Chocolate and Cherry Fudge

White Chocolate and Cherry Fudge
White choc & Cherry fudge close

I love fudge, it makes a great gift and will keep well. Here’s a variation I tried recently which went down well.

White Chocolate and Cherry Fudge

Makes 50-60 bite sized pieces

Ingredients
350g caster sugar
300ml semi skimmed or full fat milk
100g butter, chopped in to chunks
100g white chocolate, chopped
100g glacé cherries, chopped roughly in to quarters
1 tsp vanilla extract or bean paste

Line an 18cm (7”) square tin with parchment or baking paper. Put a plastic cup of water in the freezer to chill for later if using.  Place the sugar, milk and butter in a large saucepan. Heat on low, stirring regularly, until melted together.

Increase the heat to bring to a rolling boil, stir occasionally to stop any areas on the bottom ‘catching’. Ideally use a sugar thermometer to measure 118°C (softball)* to double check it’s the right consistency you can drop a little mixture in to the chilled cup of water, remove from the water with a spoon,  if it balls up rather than dispersing it’s ready.

*I have many sugar thermometers and find that they can vary readings by several degrees, very frustrating when on many sugar/sweet recipes this reading is crucial. To be sure use the dropping in to cold water method.

Remove from the heat and stir through the vanilla. Add the chopped white chocolate and about ¾ of the chopped cherries and stir well. The chocolate will melt in as you stir.

Beat vigorously for a few minutes, you can use your mixer or by hand, it will thicken slightly and you’ll notice that any mixture on the sides is starting to set. Pour in to the square tin and even out then dot the remaining chopped cherry pieces on the top and leave to cool completely.

White choc & Cherry fudge above

White Chocolate and Cherry Fudge 1

Once completely cooled remove from the tin. Cut in to cubes using a sharp knife. If it’s still a little soft and squishy leave out to harden for a few hours, just loosely cover with a clean teatowel or kitchen paper. Then place in an airtight container. ♥

White choc & Cherry fudge sliced above

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Easy Banoffee Pavlova

Banoffee pavlova close

An easy pudding to satisfy that sweet tooth! I usually have a can or jar of caramel in the cupboard as well as double cream in the fridge and having chickens means eggs are always on hand too. Perfect, add bananas and we’re on our way! 🙂

Banoffee Pavlova (print)

Ingredients

Meringue

3 egg whites (at room temperature)

165g caster sugar

Topping and decoration

300ml double cream

1 can or jar of dulce de leche or caramel

1-2 bananas

25g grated dark chocolate or some chocolate curls or sprinkles to decorate

Preheat the oven to 140°C, 120°C Fan, GM1

Line a baking tray with parchment or a magic reuseable liner

Meringue

Place the egg whites in to the bowl of your mixer. Whisk the egg whites until fluffy and increased in volume. They should hold their shape.  Set the mixer running on medium and add the sugar about a tablespoon at a time, making sure it all gets well mixed. Once it’s all in the bowl give a faster whisk until it’s all light and fluffy. Don’t over beat as the mixture will split and go runny.

Spoon the meringue mixture on to a baking tray lined with a magic liner or parchment paper. Make a rough circle shape approximately 20 cm in diameter (8”). You can make it have peaks by lifting the spoon if you wish or make the outer edge deeper to create a dip for more filling in the centre. Bake for about an hour. I prefer to place mine on a lower level in the oven as my oven temperature varies, you want it to dry out rather then cook, so you end with a crunchy outer and chewy centre. The meringue surface will be crisp and just starting to colour. Once it’s cooked turn the oven off and leave the meringue inside until the oven is completely cool. You can make a few days ahead and store in an airtight container.

Topping and decoration

Place the meringue on a serving plate or tray. Whip the double cream until thick. Spread about ¾ of the caramel across the surface, you can drizzle or pipe if you find it is cracking the meringue by spreading it. Slice the banana and dot across the top. Then dollop cream on top of this. Drizzle with more caramel and sprinkle with chocolate to decorate. Slice and enjoy!  Best assembled on the day of serving.

banoffee pavlova

To help get a lovely fluffy result with your egg whites make sure your bowl is very clean by wiping it with a little lemon juice before starting, this will help remove any grease or detergent left behind.

Banoffee pavlova slice

Categories: Pudding, Sweet, Uncategorized | Leave a comment

Malt Loaf

Malt Loaf sliced close

Malt Loaf

One of our favourites here, but not too squidgy like the shop bought ones. Lasts several days (well if it doesn’t get eaten), I think the flavour deepens after a day or so. Delicious spread with butter and a cup of tea.

Malt Loaf buttered

Print recipe Malt Loaf

Ingredients

225g plain flour sieved

50g soft brown sugar

1/4 tsp bicarbonate of soda

1 tsp baking powder

½ tsp mixed spice (optional)

Pinch of salt

75g butter, cut into lumps

110g mixed dried fruit

1 large egg beaten

2 tbsp milk

75g malt extract

75g black treacle

3 tbsp boiling water

 

Preheat oven 160°C (Fan 140°C) GM 3

 

Grease the sides and line the base of a loaf tin, mine is 10cm x 20cm (7cm deep) so something about that size will be good.

Place the flour, sugar, salt, bicarbonate of soda, baking powder and mixed spice in a mixing bowl, stir. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir through the mixed dried fruit.

 

Place the black treacle and malt extract in a small mixing bowl. Add the boiling water and mix gently together. Make a well in the centre of the dry ingredients and pour in the sticky treacle mix, the egg and milk. Stir together well with a wooden spoon.Malt Loaf mix 1

Malt Loaf Mix 2

 

Pour the mixture into the loaf tin and bake for about 45 minutes. The loaf will feel firm and a skewer will come out clear from the centre when it’s cooked. Place the loaf, still in the tin, on a cooling rack and leave for 10 minutes. Gently turn out after that time and allow to cool completely. Or enjoy warm sliced with butter! ♥

Malt Loaf cooling

Malt loaf sliced

 

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Chocolate Sandwich Biscuits with Vanilla Mallow Filling

Choc mallow 7

Perfect with a cuppa and friends or an afternoon treat to keep you focused, these are lovely! The mallow filling is so lush and squidgy (you will get messy), also amazing on and in big cakes and sublime on cupcakes. Best eaten within a couple of days, they probably won’t last long anyway, unless you hide them of course (just a suggestion!).

Chocolate Sandwich Biscuits with Vanilla Mallow Filling

Biscuits

100g soft butter

40g caster sugar

1 egg yolk

150g plain flour

25g cocoa

¼ tsp vanilla extract

Vanilla Mallow Filling

2 egg whites

110g granulated sugar

½ tsp vanilla extract

Makes 15 complete biscuits

Biscuits

  1. Beat the butter and caster sugar together until creamy add the yolk and vanilla and beat again, sieve in the flour and cocoa and bring together as a dough. Wrap in clingfilm and chill for 30-60 minutes.
  2. Preheat the oven 160°C Fan 180°C 350°F GM4. Grease or line baking trays ready. Roll out the dough to 3-4 mm thickness. Cut out rounds with a cookie cutter (I used a 4.5 cm cutter). Place on the baking tray, they just need a little space around as they don’t spread much. Bake for 8-10 minutes until firm to the touch. Allow to cool for 5 minutes on the baking tray and then transfer to a cooling rack to cool completely.
    Choc mallow biscuits 1

Vanilla Mallow Filling

  1. Place the egg whites and granulated sugar in a heatproof bowl over a pan of just simmering water. Use a small balloon whisk to constantly stir. It’s ready when the mixture is no longer grainy, it will get be fairly hot to the touch. Transfer to the bowl of your mixer (or a mixing bowl) add the vanilla and whisk on high speed. It will take 3-5 minutes to become fluffy and lush. It will form peaks that hold when pulled up.
    Choc mallow piping 4Choc mallow piping 3
  2. Spoon the mallow in to a piping bag (I used a 1 cm round nozzle but it doesn’t really matter what you use) pipe a generous amount on one cookie and sandwich together with another. Enjoy ♥
    Choc mallow 6Choc mallow 5
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Bakewell Heart Biscuits

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A nice biscuit recipe for any time but as it’s Valentine’s day soon I think I’ll be making these for someone……..♥
The texture is light, crumbly and melt in the mouth. Add the jam of your choice, my honey likes strawberry, so I used some homemade strawberry jam in mine.

I did try and make them heart shaped but as they do their own thing while baking it didn’t really work! So I did place one in a heart shaped cookie cutter before baking and that worked nicely.

Bakewell hearts 6

 

Bakewell Heart Biscuits

Ingredients

125g soft butter

60g caster sugar

1 egg, separated

½ tsp almond extract/flavour

135g plain flour

¼ tsp baking powder

Pinch of salt

50g sliced almonds broken up in to smaller pieces

A few tablespoons of jam (strawberry, raspberry, cherry etc.

Makes about 15

Line or grease baking trays ready. Beat the soft butter and caster sugar together until light and fluffy. Add the egg yolk (make sure you keep the egg white set aside). Add vanilla and beat again until combined.

Mix the flour, salt and baking powder together then add this to the egg and sugar mix. Beat or stir together until it forms a dough. Place the egg white in a small bowl and the chopped nuts on a plate or in a shallow bowl. Take about a tablespoonful of dough, and roll in to a ball. Dip in the egg white and then roll in the nuts. Place on a baking tray and press down in the middle with your thumb to make a well in the centre.

Bakewell hearts 1

 

Bakewell hearts 2

Add about ½ a teaspoon of jam in the hole, make sure it’s only about half filled or the jam will ooze out when you bake it. Repeat with the rest of the dough. Allow a little space around each for spreading. Six to a normal sized baking tray is good. Bake until starting to turn golden and the jam is bubbling, 10-15 minutes. Allow to cool on the tray. Scoff or store in an airtight container. Enjoy ♥

Bakewell hearts 5 Bakewell hearts 3

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Chocolate and a Bit Boozy “Salami” Roll

Chocolate and a Bit Boozy Salami Choc salami4This is a delight to eat and so easy to make. Lovely with a coffee after a meal or an afternoon perk up!

Also, it’s very forgiving, so a great way to use up the last few nuts in a bag or a packet of biscuits, dried fruits etc.

You could also use string and greaseproof paper if you want to give it a salami look, I gave that a miss being a vegetarian!

Choc salami2

Chocolate and a Bit Boozy “Salami” Roll

150g plain chocolate, broken up

50 ml double cream

100g crushed biscuits (I used amaretti and crushed but not pulverised them, so there’s still small pieces and also crumbs)

50g chopped roasted nuts (whatever you have, I used a mix including flaked almonds) toasted on a baking tray for 5-10 minutes in a moderate oven to release the flavour

50g cranberries, chopped a little bit

½ tsp vanilla extract or bean paste

2 tbsp Baileys (or your choice of booze)

Place the chocolate and double cream together in a bowl that will fit over a saucepan of just simmering water. Stir occasionally to see if it’s melted. As soon as all the chocolate is melted remove from the heat and set aside to cool a little.

In a large mixing bowl place the crushed biscuits, chopped roasted nuts and the cranberries. Add the slightly cooled chocolate mix, Baileys and vanilla, mix until all combined.

Choc salami mix

Choc salami wrap

Lay out a double layer of clingfilm about 50cm long. Spoon the mixture in a rough length in the middle and use your hands to make a sausage shape, squashing the mixture together to help it form a solid form. Make the length about 20-25 cm. Wash your hands if they’re all chocolatey, then roll the clingfilm around the chocolate mix and twist the ends (like a sweet wrapper) you can then reshape and place in the fridge for about 20-30 minutes. It will be getting  firmer at this stage so this is a good time to shape again if needed. Back in the fridge until you want to slice it. Enjoy ♥

Choc salami3 Choc salami1

Categories: Biscuits, Christmas, Recipes, Sweet | 1 Comment