Sweden Photography Workshop & 5 Basic Photography Tips (ft. SORTED)

5 Basic Photography Tips

When I decided to take my gap year (not a gap yah) last summer I didn’t think I would be travelling at all! No trips to Bali to ‘find myself’ or backpacking around the world. Somehow though, I’ve ended up spending a month in New York with plans to travel to Berlin next month, then Sweden in July…

That last trip is one I’m particularly excited about – I’ll be joining the dream-team of Eva and Carey who are hosting a Food Styling, Photography and Portrait Workshop in Sweden along with Elenore. If you’d like more info about the workshop you can check out the details and book yourself a ticket here. 

If you’re just looking for some basics to get you started, then this post is for you! One of the things I (and probably loads of food bloggers) are asked about a lot is food photography. It can be intimidating picking up a DSLR and trying to figure out how to use it. I teamed up with my friends at SORTED to make a fun video for you to quickly explain the basics. I’ve also added stills for each tip with a written explanation below. Let me know if you enjoyed the vid & tips and if so I’ll work on some more Tip-Type posts (also feel free to suggest things you’d like me to write tutorials on).

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Lime, Mango and Elderflower Cakes

Elderflower, Lime and Mango Cakes 054

You may have gauged from my instagram feed that I’m in New York at the moment! I’ve been eating a whoooole lot of ice cream  – 4 different places in one week, and I have 3 weeks left! I swear Morganstern’s has been recommended to me at least 10 times now, so that’s my next stop don’t worry.

Meanwhile a 6th floor, walk-up apartment means that a) I double check that I have EVERYTHING I need before walking out the door (no way am I walking back up if I do forget something) and b) Tell myself that it’s therefore okay, maybe even required, that I’m eating ice cream all the time. Elderflower, Lime and Mango Cakes 145

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Carrots with Black Garlic & Herb Yoghurt

Roasted Carrots with Black Garlic & Herb Yoghurt 3

I think I’m with a lot of people on the fact that I prefer carrots in raw form. Boiled or steamed ones can be mushy and bland, even the good ones! There’s something so satisfying about that cold, crisp snap of a carefully cut stick along with the slightly green aroma they tend to have when raw.

Roasted Carrots with Black Garlic & Herb Yoghurt

That said, you can tell me to eat any vegetable once roasted and chances are high that I’ll love it – cauliflower and Brussels sprouts being prime examples. In the UK especially we seem to have resigned those veggies to the ‘boil-to-death’ bitterness which makes them infamously unpopular with children. Roasting helps to caramelise and enhance the natural sugars plus it adds more texture. They become soft and buttery inside with burnished, crispy exteriors.

As carrots are naturally sweet, roasting makes them even more candy-like (no wonder carrots are so f-ing good in cakes! ….Now I’m feeling a strong need to make a roasted carrot cake ASAP). This sweetness can get a bit overwhelming and monotonous as a side so I added a yogurty dressing for contrast. It’s creamy and cooling thanks to the herbs with nuttiness from toasted pumpkin seeds. It swings back into a more savoury spectrum with a special little ingredient: Black garlic.

Roasted Carrots with Black Garlic & Herb Yoghurt 2

Black garlic has become a lot more easily available thanks to the publication of the new Ottolenghi book, Plenty More, which calls for it in a few recipes. My mum and I hadn’t seen it in the supermarkets before reading through that book but now, thank goodness, it’s stocked in Sainsburys! The garlic isn’t raw, it’s slow roasted and milder with an added bonus of not giving you garlic breath. Cos mate, no matter how much parsley or lemon you eat after raw garlic touches your tongue, you’d still be tasting it for hours.

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