View allAll Photos Tagged bake
Miss A's big sister (Miss M) is going through a baking phase at the moment.
I cleared it away before I remembered I was going to write 'cook' ... oh well 'bake' it is :)
No.14 of my '50 by 50'
I am trying to teach myself PS CS5 ... I am so used to PS elements 7 that I can whizz around. CS5 is so different I can never seem to find what I need.
Flickr Lounge ~ Holiday Baking
3 dozen mince pies made today
Thank you to everyone who pauses long enough to look at my photo. All comments and Faves are very much appreciated
The gentleman tells me that dipping the semi-molten glass into a solution of baking soda creates the bubbles in the glass.
Or fineness and roughness.
While reading my morning paper, I came across an advertisement that 1) The Goodman Studio has a glass blowing demo today; 2) there is an annual sale happening; and 3) the handmade-in-Toronto glassmaking studio is only 15 minutes away from my home in an industrial area.
The Goodman Studio doesn't sell direct to the public and the workshop isn't open to the public normally, so I grabbed my camera to have a look.
Lately I've become a baking godess (Nigella Lawson look out) and started a little blog with a lovely girl, we've called it Art of Baking. It has been a fun little project to shoot something different for a change which has also proved more challenging than I imagined. I didn't realise how dependent food photography is on good use of props, backdrops and other bits which truly make the photo. So finding things that are suitable (hello op shops) and playing around with natural light has been fun but challenging at times.
I'm getting hungry looking at those muffins now. Maybe time for another batch....
Baked Ziti Neapolitan. I used my sister in laws recipe which is based on a Rachael Ray version. Ever since I watched the Soprano's I have wanted to try baked ziti. I thought it turned out very well. Cheesy and good. mmm.
Ingredients
* 1 pound ziti
* 2 tablespoons EVOO - Extra Virgin Olive Oil
* 1 medium onion, chopped
* 4 cloves garlic, grated or minced
* 1 28-ounce can whole plum tomatoes (look for ones from San Marzano)
* 4 to 5 leaves basil, torn
* Salt and pepper to taste
* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 1 fresh or dried bay leaf
* Freshly grated nutmeg
* 1 large ball fresh mozzarella, diced
* 1/4 cup (a handful) grated Parmigiano Reggiano
Preparation
Preheat oven 400°F.
Place a large pot of water over high heat and bring up to boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.
While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.
Add the tomatoes and smash them up into small pieces with a potato masher or with the back of a spoon. Add the basil and season with some salt and pepper. Bring up to a bubble and simmer for 15 minutes.
Step
Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with some salt, pepper and a couple of grates of nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.
Step
Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated Parmigiano over the top, transfer to the oven and bake for 25-30 minutes.
This is my sister in laws recipe(Thanks!). All I changed was the milk. I only had nonfat so I used a little heavy cream to thicken it up.
-scott-
2B assignment. I have been frustrated with my still life kind of photos lately. I think after working through this assignment, I have realized that I have been too impatient. I have been busy and haven't taken the time to keep playing. Top was what I started with. I kept adding things, changing processing a bit and am happier with the final outcome. If I had a little more time, I would make a couple of other changes. I think I like the whisk better on the right and I would have fewer black sesame seeds in the dish so their form would show better. Still behind on everything but I have to say, this was just the stress distraction I needed. Thank you, Kim!
Baked Vanilla Cheesecake. The biscuit base has cocoa in it so it's nice & chocolatey. Made it yesterday, been in the fridge overnight. Ready for demolishing today.
26 June 2010
Another collage from the last week.
Baking with my mum is one of the things I like the most: we found the recipe of these brioches in an Italian Cooking Magazines and we couldn't resist to try it. We decided to call them Cinnamon Treats: they were really delicious and perfect for breakfast with a generous cup of Cappuccino.
Today I've done my exam: even if I have to wait for the result until next week, now I feel definitely more relaxed!
Have a gorgeous weekend!
...at least, I assume this display's time was between the other two! Obviously, it has the current logo, but I have to imagine it has been at this store since its opening, so I'd place it in the middle. This store, by the way, is a Publix in Lexington, SC. Toldja I had more from there! More random uploads from there are scheduled for another Tuesday, as well as a full store tour on an upcoming Saturday. This Saturday will be more of a mish-mash of America-related photos, in honor of Independence Day.
I also feel the need to say that, unlike Betty Crocker, Little Debbie is real. Inadvertently, anyway. Remember, this was back in the day before photographical consent laws or anything... but then again, wasn't it the time of manners, i.e. asking for permission?
(c) 2015 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Great looking cakes from a 1930s book on home baking.
All About Home Baking.
by General Foods
Third Edition; June 1939
Baked something to eat with my mid morning tea...I know muffins aren't supposed to have icing on, but hey, it was yummy!
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A recreation of Baked Bean Fort from the Yogscast's MoonQuest series. Duncan smelting