This photoshoot was by far my favorite this Christmas. I had never tried oreo kourabiedes (Greek Christmas cookies covered with white or cocoa topping) before and Terkenlis, a top bakery and patisserie store in Greece, made my day. This treat is definitely on my baking list of 2020.
For the Christening of my little baby Thanos I wanted something special. My favorite time of the year is the Christmas holiday season, so, the decision was easy. We were going to have a Christmas – themed, Christening day.
Wooden carousel toys and butter bisquits at star shape, decorated with the initial of our little one`s name, were the main guest treats at the tables. The bisquits were baked by my dear friend Vasiliki who is an expert on Christening events and the original recipe is from the Christmas recipe collection of Stelios Parliaros.
The “A” of our hearts. Have a lovely day friends. 🙂
It is almost the end of October and the weather in Athens is still in a summer mood. Not that it is a bad thing, but it is quite confusing. Imagine that my husband asked me to bake a strawberries tart… As much as I love strawberries, it is an apple season, so from taste`s perspective, an Apple Tart is a much more clever thing to bake.
Not as photogenic as I wanted to, but with a killer taste, this week`s recipe is this simple homemade apple tart. Who could resist a combination of apples, cinnamon, sugar, cognac and walnuts after all… Our kitchen smelled heavenly even the day after baking and I always feel so happy when my family members ask for a second piece.
If you are in the mood, check the recipe below. I would LOVE to receive your feedback.
You Will Need For The Tart:
200 gr. cold butter, cut in cubes
40 gr. powdered sugar
440 gr. all purpose flour
2 eggs, at room temperature
You Will Need For The Filling:
1.800 gr. apples, peeled and finely chopped
300 gr. brown sugar & additional 40 gr. for topping
1 tea spoon cinnamon
40 gr. cognac
50 gr. walnuts
juice from 1 lemon
* Use an electric mixer to mix all the tart ingredients until you get a soft dough. Cut two large pieces of a plastic membrane and roll inside the dough at about 0.5 cms. Remove the top membrane and use the bottom one to transfer the dough into a large tart pan. Put it in the fridge for 30 minutes.
Place over the tart plastic membrane and cover it with lots of rice. Bake in a preheated oven at 200 °C for 12 minutes. Remove the rice membrane and bake for nother 10 to 15 minutes until golden. Remove the dough from heat to cool down before filling it with the apples mixture.
In a saucepan, place the apples and cinnamon and boil in medium heat for about 15 minutes. Add the cognac, stir the mixture gently and boil for another 8 minutes. Take it out of heat and add the walnuts. To prevent apples from getting black, add lemon juice from one large lemon.
Place the apple mixture in the cold tart and add some extra brown sugar on top. Bake in a preheated oven for 15 minutes.
Let it cool down for a few minutes and serve.
I usually shoot between 13:00 pm and 16:00 pm, not only because my babies are usually asleep, but also because the light is more appropriate through my window. In this photoshoot, that happened around 8:00 am, I wanted to try a different kind of light, stronger, more vivid, play a little with shadows.
Manipulating light is a huge part in photography, let alone when food is involved and rules to be followed in order for the result to be satisfactory.
It was harder to get the images I had planned on my mind but it was fun too. Hoping that next time I will get better results, I am willing to try again working on such conditions.
The cookies tasted great by the way…
Have a lovely weekend friends.
Plumcots are at their best in September and just before the month ends, I managed to cook the most delicious homemade marmalade. You still have time to create this easy recipe, with the amazing taste and keep the sweetness of plumcots a little more in your fridge and in your breakfast dishes.
If you want to make the Plumcot Marmalade, You will need:
A kilo of plumcots, without the core.
600 gr. crystal sugar
Juice from one large lemon
1/2 tsp vanilla powder
145 gr. water
* Wash plumcots well and remore its core. Cut them in eight small pieces. Put them in a pot and add the sugar and the water. Stir well and as soon as they start to puff, boil them in medium to slow heat for 7 minutes. While boiling, skim their foam. Turn off the heat and let it rest on in for another 15 minutes. Take out of the heat and let it rest until next day.
The next day, stir well and boil to medium heat for another 20 minutes until the marmalade is homogenised. Keep stiring while boiling. Two to three minutes before the end, add the lemon juice and the vanilla powder.
Fill sterilled jars with your marmalade. If you open a jar, put it on the fridge.
I never win anything. That`s why I was really excited when I heard my name among the winners in the workshop last week.
I chose this beautiful stripped linen from CasaDeLinos and I can say that it is now my new favorite prop, so much, to use it a lot in my future food pictures. They have a large variety of good quality linen clothing, with great style and modern designs.
There were many products in the workshop that I did not know about and found out in the workshop, such as the fantastic breads from Bettysbakery, which are also deliverable at home as a gift, the delicious salads from Buddhashand and the most fabulous cake, which we all tried at the end of the photoshoot, from Bakeland_vlog.
Happy days!! 🙂
Friends, I just completed the new design of my blog page and I am so happy to share it with you!! Your feedback on the my new “face” is more than welcome, with any suggestions or post ideas that you would like to read on “SaltyBiscotti”. I personally love it and I hope that you prefer it too.
You can also find a new blog series up on the Photography section of the blog, called Photography Tips, discussing all about food photography, tips and inspiration, including all I have learned over the years of practice and studing, hoping to assist you if you are in the same process of learning and creating.
Have a great week and thank you for being here!! Always much appreciated!!