I cooked this! (NRR)
disco_che
1,115 Posts
Share your cuisine photography gold. 
Fishsoup a la provencale. 
Sicilian chicken. 
Marinating lambchops.
Fishsoup a la provencale. Sicilian chicken. Marinating lambchops.
Comments
My first time cooking Vegan Pad Thai with wheat gluten and Vegan Tom Yum Soup from scratch, but both were delicious. I also pan-fried some Trader Joe's gyoza dumplings:
Yes, it tried to escape it's doom but in vain.
I am feeling these photos...
I'm glad you do. Here's some more.
It appears that you have NOT cooked this.
Please to repost in 30-40 minutes.
haha....
LUDACRIS in FOOD AND WINE
But does he play Hockey??
Anytime. I'll be back to Munich next week. Will drop you a PM soon.
in this close up pic you can see some of the lime zest i grated onto them. lately i put some grated zest on everything. addicted to zest.
yeah the photography is nice. did you set up the lighting special? they have that food magazine feel.
Excellent food styling (all the photos, but the chicken is a fine example).
What kind of camera set-up are you using?
Your flower decoration matches perfectly with the colours in your avatar. Coincidence?
All shot with available light in some kitchen with overpriviledged lighting conditions. The lambchop and salad ones were made in the kitchen of my families apartment in spain. It has a big window with a kind of frosted glass which makes the light so soft and silky. These were shot with a Canon AE-1 analogue SLR, 50mm lens, Fuji Sensia 200 slidefilm.
The steak and the chicken are in my Weimar kitchen which has precious light in the afternoon. They were shot with a simple Fuji Finepix F30 digital point&shoot cam which captures the colours in a very pleasing way.
Get on MY level.
I defy you to cook like me.
pure curiosity, why the avocado ( does it help keep moist, kinda like zucchini?) recipe?...if you have it?
it sounds interesting to me!
That pic has album cover potential.... I can picture some CTI album using it...
PS AKallday any chance of PMing me the recipe? Got lots of love for avocado (so does my girl and flatmate), wouldnt mind trying something different with them... cheers
yeah, of course you can both have the recipe, you should tell me how it goes.
I was lucky they turned out really really well but i kinda freestyled through some parts so i added my steez to the recipe....yes the avocado adds moist-ness as does the olive oil and the green tea which i improvised and they made everything awesome. also avocados are amazing and creamy.
here is the recipe:
The Avocado and Olive Oil Cupcake with Lime/Cilantro Frosting Recipe
courtesy of Abby's domepiece
makes 20-22 cupcakes
For the cupcakes:
1/2 cup olive oil
1/4 cup green tea cooled optional but I like
1/4 cup water
juice and zest of 2 limes
1 perfect and ripe avocado
1 cup sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the frosting:
1/2 cup cilantro
1 lime and its zest
2 8oz package of cream cheese (room temperature)
1/3 stick of butter (room temperature)
1 and 1/3 cups powdered sugar (I recomend that you sift it), you may
want more I just don't like supersweet frosting
Preheat oven to 350 degrees
Line cupcake pan with cupcake liners
Sift all dry ingredients- (3 cups flour 1 teaspoon baking powder 1/2
teaspoon baking soda 1/2 teaspoon kosher salt) into large bowl.
(Sifting is essential, the tedious factor helps to make really light
and evenly baked cake)
Mash Up in Food Processor (you could probably easily do this by hand
if you were able to use 2 hands):
1 perfect avocado
2 fresh limes and their zest
Beat the eggs in mixer until they thicken and fluff, about 1.5 mins
Add avocado and lime mixture to eggs along with olive oil, water,
vanilla, green tea
Slow mixer speed and add dry ingredients, don't overmix just incorporate!
Fill the cupcake liner to about a centimeter below the top, the cake rises alot
Bake 18-20 mins
cupcakes are done when a toothpick comes out clean from center
(make frosting during this period of time, see below)
Let them stand and cool completely before frosting.
Frosting: In a blender on chop mode if possble put juice and zest of
one lime and about a half cup of cilantro, no stems.
In mixer, cream the butter and the cream cheese together, add sifted
powdered/confectioners sugar and then add the lime cilantro mixture,
don't overmix just incorporate. Refrigerate for when cupcakes are
cooled.
When cooled, use a spatula to frost liberally. Zest more lime on top
and decorate with edible flowers if you like!
Refrigerate and serve same day!