Browsing 54 posts tagged with food.

 
 

Food Fiend

Ryan is my food fiend. We will both maintain that we eat healthily, yet when we get together there will always be cake and hot chocolate.

I was kicking myself today. There was a RAF gathering at George Square, which would have been perfect for some street photography. I only brought one lens with me, though, and that was the 28mm (which was an accident. I thought I had my 50mm with me). In hindsight I’m kind of glad I was lumbered with the wide angle lens. I need to use it more often, and it’s the perfect companion for close-up dog portraits.

 
 

Sausage Party

I love a sausage party, and I was very grateful to be invited to my friend’s sausage party that they hold every year on May 28th. It took place at Glasgow Green. I don’t spend much time there, but I’ve decided that I prefer it over Kelvingrove Park.

Oh, and this weather! If I, a fair skinned auburn haired woman thing, can get a bit of colour then you know it’s been a good week weather wise. A memorable week, but I’m ready to wind down from all the food, ice cream and ciders that the sun has entailed.

 
 

Nectarine Cheesecake

Shona is like my own personal Rachel Khoo, except she bakes in my big Glasgow kitchen as opposed to a little Paris kitchen. This time Shona made a nectarine cheesecake, which suited me as nectarines are one of my favourite fruits. She also topped it off with almonds, but worry not, I’ve included the full recipe below.

Ingredients you will need:

  • 3 large nectarines
  • 2 tablespoons of water
  • Approximately 200g of caster sugar
  • 225g cream cheese
  • 300ml whipping cream
  • Approximately half a pack of crushed digestive biscuits (leaving the other half for Ashley to eat)
  • Approximately 100g melted butter
  • Flaked almonds

And here’s the recipe:

  • Melt the butter on low heat on the hob
  • Meanwhile crush the buscuits (a hammer is overkill, maybe, but it feels good) and place in a round baking tin
  • Pour the melted butter onto the biscuits and mix until combined, then pat down until the mixture covers the bottom of the tin
  • Place tin in the fridge to allow the cheesecake base to firm up
  • Chop the nectarines into rough chunks and place in a pot with half of the sugar and the water on medium heat
  • Cook until the nectarines are soft, remove from the heat then blend to a puree and set aside
  • In a mixing bowl, whisk together the cream cheese and remaining sugar. When combined, add the whipping cream and whisk until thickened
  • Remove the tin from the fridge and spread the cheese mixture onto the biscuit base. Fold in the cooled nectarine mix (swirl to get a marbled effect) and sprinkle the flaked almonds on top
  • Return to the fridge until cooled and firm, then serve and enjoy a sugar coma
 
 

Easter Weekend

I eat well, I train pretty hard, I’m in the best shape of my life and feeling really happy for it. However, I love my grub. That will never change, and I give myself one cheat day a week to indulge in something I might have been craving. This weekend, though, I went overboard. Ugh. I feel awful for it. Burgers and ice cream and mojitos and chocolate. So not worth it, and I can’t wait to hit the gym this morning to work up a sweat and lift something heavy.

Anyway, as established above my Easter weekend consisted of a lot of eating, but there was also a bit of street shooting, visiting Kelvingrove Art Gallery (which I hadn’t managed to do despite moving to Glasgow a year ago!), beginning Season 5 of Dexter, and getting overexcited by a cherry blossom tree. Hope you all have a good long weekend. Mine has been cut short, but such is the life of running your own business.

 
 

Doughnut

Pardon my sticky table. Today I picked up my 28mm lens from AJ Johnstone after spending the past 2 weeks there getting repaired. The 28mm lens is my least used lens, I’ve just never grown fond of the wide perspective (the 50mm is my go-to lens for pretty much everything). However, whilst it was away I found I did miss it and was conjuring up lots of portrait ideas for use with the 28mm. Without it, I found I was going places and my composition was too tight (especially coffee shops and restaurants), and being an all-prime girl, it was something only my 28mm could fix. I couldn’t wait to use it again and shot a couple of frames of

 
 

Lunch at The Hidden Lane Tearoom

Shona often texts me spontaneously to say “Hey, I’m at Uni, let’s get coffee”, then the lazy me drags her to my side of town for some caffeine. I just find the city has little to offer in the way of independent coffee houses, and I find chains don’t stock as good coffee. The Hidden Lane Tearoom is a perfect blend of good food, beautiful light and smooth lattes, and it gets me way more excited than I should be.

I had tomato soup with a carrot, beetroot and goat cheese sammich, and a big pot of Chai tea.

 
 

Saturday Night Coldstone

I know it’s winter and all, but you can’t pass up the opportunity for ice cream on a Saturday night. We went to Three Steps To Heaven, and what you see below is turkish delight and macaroon ice cream, mashed with white buttons and an Oreo, and topped with chocolate sauce. Beautiful.

 
 

Three Steps To Heaven

This needs to happen again, and it needs to happen soon. Screw you, Glasgow, and your delectable offer of naughty foods while I’m trying to shape up. *drool*

 
 

Lunch at Lebowskis

Carolyn, my sister, was in Glasgow for meetings with factories to produce her dresses, so we caught up over some lunch at Lebowskis. This place is known for its burgers, and, well, that is what I finally had after many times eating here and opting for the salad. It was delicious, though I couldn’t finish the entire thing (maybe the black pudding sandwiched on top of the burger wasn’t the best idea), and I hated myself after it.

 
 

Autumn Cake

My friend, Shona, is amazing in the kitchen. In fact, I’m going to ask her to marry me when I’m older. We thought it would be fun to welcome the new season with apple and roasted hazelnut cake, which we’ve otherwise dubbed as Autumn cake.

Ingredients you will need:

  • 4 apples, peeled and chopped
  • 200g softened butter
  • 100g golden caster sugar
  • 3 beaten eggs
  • 140g flour
  • 50g ground hazelnuts
  • Sprinkle of cinnamon
  • Brandy

Okay, this is the first recipe I’ve ever written, even though I’m copying from Shona’s notes. Here goes…

  • Soften the apples on a low heat with some water and the brandy
  • Mix the butter and sugar until creamy, then add the eggs
  • Fold in the flour
  • Add 1/2 the apples and spoon into cake tin
  • Top with the rest of the apples
  • Bake for 1 hour at 180°C / gas mark 4
  • Halfway through, top with the ground hazelnuts and cinnamon
  • When ready remove from the cake tin an top with apple slices
  • Sprinkle with sugar and caramelise top
 
 
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