A few weeks ago, I added a new kitchen gadget to my collection — the Belgian waffle maker. I usually don’t like to buy these counter top appliances because they rarely get used and usually end up being a dust collector. Well… I love this little appliance. Not only does it make yummy, fluffy waffles in minutes, it’s also very photogenic. Since the weather is rainy and cold today, I decided to do a foodie shoot. I came up with this Strawberries & Cream Waffle Shortcake recipe. Enjoy! 😀
Recipe: Strawberries and Cream Waffle Shortcake
Makes: 6 servings
1 Cup Unbleached Flour
3 Teaspoon Baking Powder
2 Teaspoon Sugar
1 Tablespoon Canola or Extra Virgin Olive Oil
2 Large Eggs
1 Teaspoon Pure Vanilla Extract
1 Cup Buttermilk
Directions for waffles:
Place all the ingredients in a large mixing bowl. Mix with a hand mixer until all ingredients are well mixed. The batter will have some small lumps. Follow waffle maker cooking direction as directed by the manufacture.
Recipe: Strawberry Cream Filling
1 Cup Chopped Fresh Strawberries
1 Cup Mascapone Cheese
1 Table Spoon Honey
Combine strawberries, mascapone cheese, and honey in a medium size bowl. Mixed well.
Recipe: Strawberry Sauce
2 Cups Chopped Fresh Strawberries
1/2 Cup Water
1 teaspoon corn starch (mix with a tablespoon water)
Combine and bring to a boil in a sauce pan. Reduce heat and cook for another 5 minutes. Add corn starch to thicken sauce. Stir for another couple of minutes. Remove from heat and let cool for about 5 minutes.
Fill one side of waffle with strawberry cream and top with strawberry sauce. Place another waffle on top to make a sandwich. Garnish with whipped cream and a fresh strawberry.
I woke up with a craving for french toast this morning. So I thought I would post my breakfast, although it was more like brunch by the time I was done making and shooting them. The result was tasty, though I will need to experiment with the wild blueberry sauce again. The flavor was good but I think it needs to be a little sweeter and maybe add some lemon zest or perhaps some cream sherry to give it extra something…
Since the recipe is still in the development stage, I will not post the recipe today but hope you enjoy the pictures.
I really enjoy food photography. It’s challenging and yet very calming at the same time. One of the great things I’ve learned from food photography is that, it forces you to learn about using good lighting and correct aperture settings. Unlike some subjects, you can’t get good food photos without knowing these technical details.
Well… at least yesterday’s snow didn’t stick around. I guess I can tolerate the rain and wind better than snow. Anyway, since it’s too wet and cold outside; I decided to use the opportunity to work on my food portfolio. Then I realized with the nasty weather; I’ve been lazy about going to the grocery store. And all I have to work with were a couple of very ripped bananas. I decided to make Banana & Walnut Pancakes. A couple of hours later, I got some pretty interesting shots that I think will work well for my portfolio. Hope you enjoy the pictures and of course the pancakes. If you like bananas, you will love this recipe — which I will post on my Foodie With Camera website.
I went to the farmer’s market yesterday and looks like the berries are finally in season. They looked so good, I knew just the right recipe for them; my famous Very Berry Crepes. I used to served them at the cafe I owned long ago… ahh… what a great little place it was. Okay, back from memory lane… more on that chapter of my life later.
Very Berry Crepes Recipe
For the crepes:
1/2 Cup Unbleached Flour
1/2 Cup Milk (non-fat optional)
1 Teaspoon Sugar
1 Teaspoon Vanilla Extract
Combined all ingredients in a large bowl and mix until batter is smooth and mostly lump free. Use a non-stick medium size (10 inch) frying pan to cook the crepes. Pour about a 1/4 cup of batter into the heated pan; swirl the batter around until the bottom of the pan is evenly coated with a tin layer of the batter. Unlike pancakes, the crepe cooks quickly. When the bottom is lightly golden brown; flip the crepe over and cooked for a couple of minutes more. The batter makes about 5 crepes.
1/2 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Sliced Strawberries
1 Teaspoon Sugar
2 Tablespoon Sour Cream
Combined all the berries and sugar together; set aside. Gently combine sour cream and the berries just before serving. Fill the crepe with desire amount of filling and serve with maple syrup. Enjoy!
Besides photography and art, my other passion is cooking. Here is an easy, breezy blueberry pancake recipe for two. Although, it wasn’t so easy, breezy to get the blueberries. I had to go to five stores before I was able to find some. I guess it was one of those moments… when you don’t need it, they are everywhere and then when you really need it, all the stores seem to be out of them on purpose… or when you are running late for an appointment and for some reason, you hit every single red light along the way. Well, I guarantee this recipe is very easy and you can have a great breakfast in less than 30 minutes. I use pure maple syrup but you can use any regular pancake syrup and if you don’t like blueberries, you can substitute with different berries.
Makes 6-8 pancakes
1 Cup Flour
1/2 tsp Vanilla Extract
1 tsp Sugar
2 tsp Baking Powder
1/2 Cup Fresh Blueberries (crushed – makes it easier to cook evenly)
1 1/4 Cup Milk
- Combined the first six ingredients in a large bowl.
- Slowly add milk and mix thoroughly but do not over mix. There should be some small lumps of flour.
- Add the crushed blueberries.
- Heat a griddle or a large frying pan. Make sure to use a pan spray even if your pan is non-stick.
- Use a 1/4 cup measuring spoon for the pancake batter. This makes more consistent and even size pancakes.
- Cook on medium heat for 2 to 3 minutes on each side. If it browns too fast, make sure to turn down the heat or else the pancake will be raw in the middle.
- Serve with maple syrup or a syrup of your choice… Enjoy!
I had so much fun on my date with Macro yesterday, I was hoping for a second date… unfortunately, the rain came back. Not wanting to risk getting my camera wet, I decided to shoot whatever I could find around the house. I bought a studio light box last week, so I thought today would be good to experiment with light and exposure. I started with my dog, Frisette. She was a great model… no attitude problems and only cost me a chicken jerky.
The next subject was my breakfast… when I first sat down to eat it, I thought it looked pretty enough for a picture and maybe I could shoot a few frames before eating it. Right… those few shots turned into a couple of hours. It was afternoon by the time I was done with it.
Okay… I did sneak in a little Marco time with this shot.