14 décembre 2005
I like this photo a lot. It's very simple and elegant.The focus is on the pita bread (thank you Barbara for the recipe), the tabouleh is a bit blurred in the background. It's actually better that way, the photo is more balanced. Tabouleh is a North African dish, parsley based. There's no cooking required. All the ingredients: Parsley, red onions, tomatoes, bulgur and mint are tossed together with lemon juice and left in the fridge for a few hours. The lemon juice softens the grain. Drizzle olive oil and serve... [Lire la suite]
12 décembre 2005
Here are the chocolate macarons I made for our photo shoot marathon on Sunday. The macarons themselves don't look as good as the blackcurrent ones I made last time but they tasted better: I reduced the amount of sugar, they tasted of almonds and chocolate. As expected, the outside was crispy while the center was soft. The filling is a white chocolate ganache, orange flavoured. A very Christmassy dessert.This photo is so nice, thank you James.
08 décembre 2005
More Macarons!! Theses ones are Ribena (blackcurrent) flavoured and filled in with whipped white chocolate ganache. I followed the below recipe to achieve this result. Each attempt makes me quite nervous, it is still not a process I master.This time I ended up with an amazing result, I'm thrilled. I had a quick look at Pierre Herme's surreal PH10 (Oh Excalibur!). He seems to use humongous amounts of eggs whites and sugar... you're more likely to end up with an industrial production of macarons. My recipe... [Lire la suite]