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Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these crisp morsels of rich, butter-and-cheese goodness get a fresh pop from lemon thyme and sumac!
Makes about 70 crackers
1 cup Nutri-Blend (or white whole wheat) flour
¼ tsp baking powder
¼ tsp black pepper
¼ tsp ground sumac (optional)
1 tbsp fresh thyme leaves
¼ cup salted butter, cold and in small pieces
¼ cup non-hydrogenated shortening, cold and in small pieces
egg replacer for 1 egg, prepared
8 oz grated cheese (I used a Cheddar-Monterey Jack blend)
In the bowl of a food processor, combine the flour, baking powder, pepper, sumac and thyme. Pulse until well mixed.
Add the butter and shortening to flour mixture and process until it resembles coarse crumbs.
Add egg replacer and cheese and process until mixture forms a dough, 1 to 2 minutes.
Divide dough into four equal parts and transfer each part to a sheet of plastic wrap.
Shape each into a log about 10” x 2”, wrap well in the plastic and refrigerate dough for at least 2 hours*.
Preheat oven to 350F and line baking sheets with parchment or silicone.
Slice dough into ¼” thick slices and place on the prepared baking sheets, spacing 1” apart.
Bake 12-15 minutes, until browned.
Cool completely on baking sheets and store in an airtight container
*This dough freezes beautifully as well - wrap in plastic wrap, then heavy duty foil before placing on a baking sheet and freezing. To keep the round shape, put each log in a paper-towel tube halved lengthwise before freezing.
The top version of the "Walita Master" food processors.
Beyond the accessories available for the Master and Master Plus, it has a mixing whisk and a peeler disc, to use attached in the kneading accessory.
Without doubt the hardest loaf of bread that I've ever baked. I should really have looked up the properties of rye flour before embarking on a 100% rye loaf. Heavy, tough to slice, but exceptionally tasty!
The dough tried to kill my breadmaker and foodprocessor, and I came close to getting a workbench and saw out to slice it :D
The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.
yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...
If you've ever wanted to make your own peanut butter but had no idea of how to go about it, try the simplest recipe ever.
2 cups roasted, unsalted peanuts + 1-2 tbsp. of canola/peanut oil + salt to taste
Throw those ingredients into a food processor and whirl, whirl, whirl until they reach the consistency you wish. Voilà, you have homemade peanut butter :)
differenthomeschoolgirl.blogspot.com/2012/02/happy-pancak...
Food processors still sells as hot cake in Brazil, and in the 80's it used to be one of the most wanted. The "Master Super" is the version with a bigger set of accessories, the "Master Plus" and "Walita Master" used to be available for who didn't need too much gadgets.
It was made since 1987 to 1995, when a new range of processors were released.
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
Freshly ground peanut butter, used in my healthier peanut butter cookies! Recipe here:
www.healthyindulgences.net/2012/08/healthier-peanut-butte...
Adapted from The Hungry Artist
Everything for this decadent and veggie packed quickbread can be done in the food processor - no bowl washing required!
The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.
yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!
yummysmells.blogspot.ca/2013/02/banana-walnut-muffins-wit...
Great Western Malting Co. plant in Vancouver, Washington - © 2018 David Oppenheimer - Performance Impressions photography archives - www.performanceimpressions.com
1. Boil and then mash 200 gram potato. Let it cool down.
(don't add anything like milk or butter, just mash the potatoes)
2. In your foodprocessor pulse-grind:
450 gram pink shrimp (cooked)
1 egg
1/2 chile, chopped finely
1 t grated ginger
salt
3. Mix together (with a fork):
shrimp mixture
mashed potatoes
1 cup of chopped coriander
2 spring onions, chopped
4. Form little balls. Flatten them. Push them in some panko. (japanese breadcrumbs) and panfry them for about 4 minutes each side in some vegetable oil.
Serve with some mayonaise, mixed with lots of very finely chopped onion and a good amount of wasabi-paste. (there isn't any onion in the wasabi mayo in the photo, but trust me, it's nicer with onion)
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
The Province’s agrifood processing industry is producing quality, great-tasting products for British Columbians made by local processors in communities all over BC.
The BC government’s Buy Local program is supporting 20 companies within the sector with over $773,043 in funding combined to continue producing innovative products to share with consumers throughout the province.
Learn more: news.gov.bc.ca/releases/2017AGRI0033-000547
This is an awesome gift. My food processor quit about a year ago.. I'm going to have a lot of fun with this.
The Province’s agrifood processing industry is producing quality, great-tasting products for British Columbians made by local processors in communities all over BC.
The BC government’s Buy Local program is supporting 20 companies within the sector with over $773,043 in funding combined to continue producing innovative products to share with consumers throughout the province.
Learn more: news.gov.bc.ca/releases/2017AGRI0033-000547
Green Curry with fish balls
350 gr fish fillet (haddock)
400 ml coconutmilk
350 gr thai aubergines (in half)
2 T fishsauce
2 T palmsugar (quite sweet, but I liked that)
50 gr galanga, in thin slices
3 limeleaves
handfull of holy basil
1 red chilipepper, julienne
Puree the fish in a foodprocessor into a smooth paste.
Transfer to a big mortar and pound it for another 10 minutes to make it firmer.
Don’t ask me why, I made fishballs once before and they were horrible. I don’t remember very well, but I’m sure I only blended them shortly in the foodprocessor. So I think blending them for a long time and pounding it in the mortar makes a difference, because I liked them this time.
With wet hands, form little balls of about 2 cm in diameter.
Gently fry the green currypaste in some oil. Add the coconutmilk, sugar, fishsauce, galanga and limeleaves. Simmer for 5 minutes.
Add the aubergine and fishballs. Simmer for 10 minutes.
Before serving add the holy basil and red chiles.
Serve with rice.
From : De keuken van Thailand (A little taste of Thailand) from De Lantaard (Murdoch Books)
Recept in het Nederlands: Thaise groene currypasta
Inspired by the arrival of my rather sexy new food processor, I spring into Nigella Lawson mode, and decide to make a cake using a recipe from the cookbook included with the machine...
However, thinking about it is as far as I get, because polenta is obviously FAR too exotic an ingredient for the likes of us carrot-crunchers, and Tesco fail to come up with the goodies.
I shall have to go on An Expedition at the weekend to track some down, but in the meantime, for your delight and delectation in true Nigella styleee (minus the sultry smirks to camera) are the remainder of my chosen ingredients in sexy soft focus Orton-effect...
Watch this space...
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
Adapted from Chocolate Covered Katie, this dark, dense chocolate fudge cake is almost like a brownie in consistency. You'd never suspect anything healthy was tucked inside either, but surprise! Whole wheat and vegetables both find a home in each and every slice.
www.yummysmells.ca/2015/03/chocolate-cauliflower-cake-apr...
Of iron and copper I sing: prelude to bean and vegetable soup. I saw this tall pot in the window of a cookware store in Portland years ago -- roughly 30 years, to tell the truth. It was love at first sight. There's never any problem with the copious foams running over the edges when we boil beans. It's excellent for boiling pasta,as well.
Available light photo. Camera mounted on tripod
ISO400 Lens:24 mm f / 7.1 @ 0.4 sec
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
The Province’s agrifood processing industry is producing quality, great-tasting products for British Columbians made by local processors in communities all over BC.
The BC government’s Buy Local program is supporting 20 companies within the sector with over $773,043 in funding combined to continue producing innovative products to share with consumers throughout the province.
Learn more: news.gov.bc.ca/releases/2017AGRI0033-000547
The Province’s agrifood processing industry is producing quality, great-tasting products for British Columbians made by local processors in communities all over BC.
The BC government’s Buy Local program is supporting 20 companies within the sector with over $773,043 in funding combined to continue producing innovative products to share with consumers throughout the province.
Learn more: news.gov.bc.ca/releases/2017AGRI0033-000547
The garlic salt after being blended in the food processor.
Listen to the episode and print the recipe »
[Photo: Rashad MammadovWFIU]
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
I love the slightly more coarse pieces I get when I use the food processor.
Apple Pancakes on smittenkitchen.com
Adapted from The Hungry Artist
Everything for this decadent and veggie packed quickbread can be done in the food processor - no bowl washing required!