Still Lives of Small Nice Things
View allAll Photos Tagged Teaspoon,
Do not go there with a teaspoon, take a barrel. River Werre in Autumn between Bad Oeynhausen and Löhne, Ostwestfalen, Germany
Il momento più felice della vita coincide con il secondo prima di mettere in bocca il miele.
Quel secondo non è secondo a nessuno.
(Winnie The Pooh)
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Commenti, opinioni, critiche sempre ben accette.
Grazie per la visita, commenti
Comments, opinions, criticisms always welcomed.
Thanks for your visit , comments and ☆!
Fruity Bundt Cake
2 cups cut up dried fruits, soaked in ½ cup water and 2 Tbsp of rum.
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup walnuts, chopped
Topping
Jam (apricot or peach)
Confectioners' sugar
-Preheat the oven to 350 F.
Grease and flour a 10-inch tube cake pan or 12-cup Bundt pan.
Heat oven to 350°.
Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.
In mixing bowl, combine the granulated sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well blended.
In another bowl, combine the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped nuts and fruit mixture
Spoon batter into the prepared pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool the cake on a rack for 10 minutes; turn cake out of pan onto a cake plate.
Brush with the jam and sprinkle with confectioners' sugar.
Macro Mondays - Made of Metal
Happy Macro Monday everyone.
Look what I found whilst emptying the dishwasher this morning ... tiz one of those little tea infuser ball thingies, just big enough for a teaspoon of loose tea.
One cup of fresh coffee (espresso and latte) and note twenty euros on table of Parisian outdoors cafe
Macro Monday theme - Shadows
This is one half of a stainless steel teabag strainer. It is placed in front of the light coming from the window and sitting on the glossy side of white poster board. It was shot with tungston white balance and the blue adjusted more with split toning in Lightroom.
Happy Macro Monday!
Coffee in orange, with cinnamon.
Simple and delicious.
I made coffee in a jezva: 5 teaspoons of finely ground coffee, 3 teaspoons of cane sugar and water.
The brewed coffee was poured into an orange "glass" (the pulp was previously removed). Added a cinnamon stick.
And my son wanted a cold drink... I cooled the brewed coffee. I put ice in an orange "glass", poured coffee and a cinnamon stick.
For those who love coffee, if you haven't tried it yet, give it a try.
Sesame Knot Rolls
Challah Recipe (Marylyn Pisseri)
1 cup warm water
1/2 cup white sugar
1 tablespoon honey
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs, room temperature
4 cups bread flour
2 1/4 teaspoons bread machine yeast
1 egg, beaten
1 tablespoon water
2 Tbsp powdered sugar
Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
For challahs: Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
For rolls: Divide dough into 12 rolls. Shape into long pieces and make a knot. Let rise for at least an hour.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg, 1 tablespoon water and 2 Tbsps powdered sugar.
Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.
Long-tailed Tits are just so gorgeous. Cotton-wool-on-a-stick, flying teaspoons, lots of names for them. Their ringing code is LOTTI so we call them Lotties which rather suits them, especially when you get a lotta lotties together - as you usually do.
Muchas, muchas gracias por sus visitas, favs y comentarios :)
Many, many thanks for your visits, favs and comments :)
Olympus & 60 mm macro.
Five teaspoons.
Buns made of puff yeast dough with apple filling.
Wheat flour / Flour - 600 g
Milk - 300 ml
Yeast (Dry) - 8 g
Sugar - 4 tsp
Salt - 1 tsp
Chicken egg - 2 pieces
Butter (Chilled) - 300 g
Dissolve yeast, 1 tsp of sugar and 1 tablespoon of flour in 100 ml of warm milk. Leave in a warm place.
Add 2 eggs, 3 teaspoons of sugar, 1 teaspoon of salt and the remaining milk to a bowl. Beat with a whisk.
Sift flour into a large bowl. If making a dough for sweet pastries, add vanillin here to taste.
In the middle we make a depression and pour the egg mixture. We mix.
Then add the yeast mixture, knead the dough. The dough should not be soft, otherwise it will tear when working with it. It must be well kneaded, dusting with flour, so that it is not sticky.
Put the dough in a bowl greased with vegetable oil, cover with cling film and put in the refrigerator for 1 hour.
Roll out the dough into a 50 * 30 rectangle.
Divide it mentally into 3 parts.
On the middle part, spread half the chilled butter in small pieces or three on a grater. Cover with cling film and a rolling pin to evenly distribute the butter over the entire middle part of the dough.
Cover with the second part of the dough. Pinch the edges of the dough.
Again we spread the second half of the butter and also use a film and a rolling pin to distribute the butter over the dough.
Cover with the third part of the dough. We pinch the edges.
Sprinkle flour on both sides. Roll out again into a rectangle 50 * 30 cm.
Fold the rolled out dough into a booklet.
Sprinkle with flour and roll for the third time into a rectangle 50 * 30 cm. Fold in a book, then in half. Wrap in plastic wrap and put in the refrigerator for 30 minutes or in the freezer for storage until the right moment.
After 30 minutes, you can work with the dough. Roll out the dusting with flour. Cut with a cold knife. Bake in an oven preheated to 220 degrees.
From the specified amount of ingredients, 1400 g of dough is obtained.
For filling:
Peel and chop 4-5 apples. Place apples, granulated sugar and butter in a saucepan. Obtain, stirring continuously. Cool and spread over the dough in small portions. Collapse with an envelope. Arrange on a baking sheet, brush with an egg and bake at 100 degrees for 10 minutes.
Two teaspoons on a mirror.
Happy looking close....on Friday!
Thank you for your views, faves and or comments, they are greatly appreciated !!!
Don't use this image on websites, blogs or other media without my explicit permission !!!
© all rights reserved Lily aenee
A honey bee can fly 15 mph. A honey worker bee only makes an average of 1/2 a teaspoon of honey in her life time. Honey bees never sleep.
Picture from one of our hives.
Honey is antimicrobile and can be used on minor burns and scrapes. It has been shown to speed up the healing of wounds.
Have a wonderful week.
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Native to North America, the indigenous people have been growing this lovely medicinal plant for its beauty and for its healing properties. Only this variety is used for cold and flu symptoms. The root must be at least 3 years old when dug up, ground to a fine pulp and added to wild honey, or as a tea: 1 heaping teaspoon of root pulp per 1 cup of water boiled in a stainless steel pot (not aluminum) pour over the root, and taken by the mouth. These days you can buy the tincture in an alcohol base and take a few drops in warm water.
All art works on this website are fully protected by Canadian and international copyright laws, all rights reserved. The images may not be copied, reproduced, manipulated or used in any way, without written permission from the artist. Link to copyright registration:
www.canada.ca > Intellectual property and copyright.
Halva is an oriental sweet made from caramel mass whipped with a foaming agent and crushed roasted kernels of nuts, peanuts, oil seeds (sunflower, sesame), with a mass fraction of fat of at least 25%. Halva is also called other types of sugary confectionery.
On the left in the photo, the halva is decorated with edible rice paper butterflies. They are tasteless but look beautiful.
I don't really like halva, it's very sweet :) And I liked it with coffee. I know at least three recipes for coffee with halva. Here is one of them.
ingredients:
ground coffee - 1 teaspoon (I like strong coffee, so there were 3 coffee spoons)
water - 120 ml
halva - 20 - 50 g (I took about 20 g)
milk - 120 ml
Cooking:
Brew coffee (or prepare in a coffee machine).
Mix hot milk with halva and punch with a blender.
Pour into a cup of coffee, add a mixture of halva with milk. And enjoy! You can add whipped cream if you like.
Panfried Steak
Garlic and herb marinade:
Stir together, 1/4 cup olive oil, two minced cloves of garlic and your favorite choice of herbs, about 1 teaspoon each of: dried rosemary, dried oregano, dried thyme, dried basil and sea salt.
Sprinkle the steak generously with ground black pepper.
Rub all the ingredients on both sides of the steak. Wrap in plastic wrap or put in a plastic bag to seal flavors.
Leave in the fridge for at least 30 minutes or longer.
Heat a pan and add a tablespoon of oil.
Start frying the steak on its narrow side first, by standing it with tongs or a fork. This ensures that it will render some of the beef fat.
Macro Monday
Theme: Candy
Size: Less than 3x3 inches
I used mini M&M Smarties
( approx 9mm in diameter ) and some jelly beans in the background.
A small teaspoon with some honey is placed over a chipped Smartie with a drop of honey falling into the chipped area.
You can see this is the second attempt !
Natural side lighting from 3 o'clock and a small LED torch to illuminate the underside of the teaspoon.
Many thanks for your visit, comments and faves...it is always appreciated.
HMM
Macro Mondays - Powder
LACPIXEL - 2022
Please don't use this image without my explicit permission.
© All rights reserved
6 eggs
1 cup oil
2 cups sugar
2 teaspoons potato starch
2 teaspoons Passover Baking Powder
2 cups matzah cake meal
pinch salt
Apple filling:
2 teaspoons cinnamon
3/4 cup sugar
Juice of 1 lemon
5 large apples, peeled and diced (about 71/2 cups)
Topping:
1/4 cup sugar
1 to 2 teaspoons cinnamon
Directions:
1.Grease a 9-inch spring-form pan. Place parchment paper on bottom. Preheat oven to 350 degrees F.
2.Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch, cake meal, and pinch salt. Add sifted items to egg mixture.
3.For the filling: mix together cinnamon, sugar, and lemon juice and add to the apples. Sauté in 2 Tbsp margarine for about 5 minutes. Drain well.
4.Add the apple filling (well drained) to egg mixture and mix.
Sprinkle with sugar cinnamon topping.
5.Place springform on a cookie sheet to catch liquid.
Bake at 350 F for 50-55 minutes.
Just a small measure of Pisces (⛎), 1/4 of a teaspoon! Pisces is the twelfth astrological sign in the Zodiac.
macro mondays, August 29: In the Mirror
HMM everyone!
...of charm and fantasy.
I have a set of teaspoons, each one in different color. The handle is shaped like a treble clef, really adorable.
In this photo the handle of another spoon is in the background, to give an idea of what they really are like.
For: #Macro Mondays #
Theme: # Kitchen #
Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes.
Find more recipes at www.bettycrocker.com.
... macro mondays ... wabi-sabi ...
in de serie "te gek bestek"
hmm !
... Antiek Djokja Wajang lepeltje ...
LIMG_1015_lr
Website: www.magdabanach-photo.pl
Instagram: www.instagram.com/magdabanachphoto/
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Flickr: www.flickr.com/magdabanach13/
Technische Bemerkung: Dies ist einer meiner ersten Versuche, bei einem Stillleben eine Shift-Optik zur Vermeidung stürzender Linien einzusetzen. Bislang habe ich (seit ich mir des Problems wirklich bewusst bin) generell bei meinen Stillleben versucht, relativ hohe Objekte mit parallelen Kanten zu vermeiden oder höchstens ein solches Objekt genau in der Symmetrieachse zu platzieren. Durch das Shiften war es möglich, die Kamera genügend hoch zu platzieren, damit etwas vom Inhalt von Becher und Krug zu sehen ist, ohne dass die Flasche rechts im Vordergrund zur Seite wegkippt. Die Aufnahme entstand mit einem alten OM Zuiko 2/35mm und einem Tilt&Shift-Adapter von Kipon.
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Technical note: his is one of my first attempts at using shift optics to avoid plunging lines in a still life. So far (since I have really become aware of the problem) I have generally tried in my still lifes to avoid relatively tall objects with parallel edges or at most to place any such object exactly in the axis of symmetry. Shifting made it possible to place the camera high enough to see some of the contents of the cup and jug without the bottle in the right foreground tilting off to the side. The picture was taken with an old OM Zuiko 2/35mm and a Tilt&Shift adapter made by Kipon.
INGREDIENTS:
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping
DIRECTIONS:
1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 325°F.
COOKIE DOUGH CRUST:
1/3 c. butter
1/3 c. sugar
1 egg
1/4 tsp. vanilla
1 1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
For the Filling:
Juice of 1 lemon
4-6 ripe pears, peeled, cored and halved
or canned pear halves
Custard filling:
¾ cup sugar
2 large eggs
½ cup all purpose flour
¼ teaspoon salt
½ cup melted unsalted butter
1 teaspoon vanilla
-Sliced almonds
Preheat the oven to 375 degrees F.
1.In a bowl, mix the flour, butter, salt and sugar until the mixture resembles coarse flour.
Mix the dough. It will be crumbly. Pat the dough in an 11 inch spring form pan with a removable bottom.
Bake in the lower third of the oven for 10-15 minutes or until lightly golden. Remove and cool.
2. Reduce the oven temp to 350 degrees.
Mix lemon juice with enough water to cover the pears and parboil pears. (I use canned half pears.) Drain.
3. In a mixing bowl, combine sugar, eggs, flour, and salt, beating until pale yellow and thick. Beat the melted butter in to the sugar mixture and then the vanilla. Set aside.
4. Arrange the pears in the baked pastry shell.
Pour the egg mixture over the pears.
Sprinkle with sliced almonds.
Bake for 40-45 minutes.
We all have two sides,
the one we let people see and and the one we don't.
The bokeh is from the handles of the teaspoons.
This is 5 cm
Happy Macro Monday.
Thank you for your views, faves and or comments, they are greatly appreciated !!!
Don't use this image on websites, blogs or other media without my explicit permission !!!
© all rights reserved Lily aenee
October 2, was held in Moscow Festival of Coffee which brought together the best specialty coffee segment - "DablBi», «West 4», «Cezve coffee», «Nook Coffee», «KOF», «Man and the ship." The program Coffee Festival - cupping, baristashou, the coffee market.
process for preparing Turkish coffee:
2-3 teaspoons of coffee per 100 milliliters of water; granulated sugar - to taste; clean drinking water.
Coffee - 100% - Arabica. very fine milling, medium roast.
coffee from Africa has a sour aftertaste, coffee from South America has a light sweet aftertaste (I love the Brazilian Bourbon). try and choose your sort of coffee:)
note the date of roasting coffee, after three months from the date of roasting grains lose flavor and useful properties.
water must be clean and cold (not boiled and does not aerated).
Cezve on my photo has the ideal form (base - copper, inside - silver, handle - brass). Cezve can be used from copper and from ceramics…
Put in Cezve coffee, sugar, water; mix thoroughly; Then place Cezve in the hot sand, and when there will be the cap of coffee - your coffee is ready (Cezve from ceramics should be used to remove from sand). before fill water, you can add a variety of spices: liqueur, syrup, cinnamon, etc.
Coffee cooked on the sand more flavorful, wholesome and tasty.
Roasted Potatoes and Carrots
1 ¾ pounds small red, or yellow, potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
1 diced onion
May add chestnuts
3 tablespoons olive oil
1 tablespoon honey
½ teaspoon dried oregano or rosemary
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F (200 degrees C).
Precook potatoes by boiling them about 5 minutes before baking them. Drain potatoes.
Toss potatoes, carrots and onions in a large bowl with olive oil. Add honey, salt, oregano, and pepper; toss to coat. Spread onto a large-rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Breton Apple Cake
Caramel sauce (prepare ahead of baking the cake)
½ cup brown sugar
½ cup sugar
½ cup rich non-dairy creamer
In a saucepan, combine brown sugar, sugar, creamer and margarine.
Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
Cake
Grease and flour an 8” cake pan. Preheat oven to 350
Prepare apples:
4 firm, tart apples (such as Pink Lady or other; about 2 lb.), peeled, cored, sliced ½” thick.
Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, stirring occasionally, 10–12 minutes.
For the batter:
10 tablespoons (1½ sticks) unsalted butter or margarine, melted, slightly cooled.
1¼ cups all-purpose flour
1 cup plus sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Mix flour, baking powder, salt, lemon zest, and the cup sugar in a large bowl.
Whisk eggs and remaining 10 Tbsp. melted butter/margarine.
Add to dry ingredients and blend until smooth.
Arrange half of the apples in the bottom of prepared cake pan.
Pour half of batter over apples, top with remaining apples, and then with remaining batter.
Bake cake until top is golden and a tester inserted into the center comes out clean, 50 -55minutes.
Let cake cool slightly. I do not unmold the cake, it looks fine in a glass baking dish.
Prick with a tooth pick and pour the caramel sauce over.
Serve cake with additional caramel sauce or crème fraiche (optional).