The Classic Pancake Recipe

pancake edit.pngWhether its Pancake Day, your birthday or a random Tuesday when you have some extra free time, this pancake recipe is sure to brighten your day.  Pancakes are really something to get excited about. Anticipating pancakes for breakfast makes it a great morning, a little bit more special, hey you might even sleep better the night before. With a bit of fun, mess and the smell of sugar in the air, you have taken the role of a chef forming batter in the most symmetrical circles.

With its classic and long-lasting tradition in most households, simply no two are ever the same. Sweet or savoury – everyone has a preference maybe with a creative spin, from blueberry pancakes to Amaretto raspberry coolie

I have done you a great favour and gone ahead to find the best pancake base out there, so whatever you choose to add, it really can’t go wrong. Feel free to bookmark this page for future reference.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons of white sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 egg beaten
  • 1 cup of milk
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of vanilla

 

  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the centre, and pour in milk, egg and oil. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

Food Photography Top Tips + My Story

My journey began in my final year of University, (big up Portsmouth AKA Pompeyy oi oi) I was working the slave shift at Waitrose and during my first shift a new store, I was reading the Waitrose food magazine, I remember looking at the images and the interviews and I felt so inspired and filled with the creative shingles.

After my shift, I was so excited (from being free), I was feeling real fancy (aka  an expensive mood at least for a student) and bought some Milano salami, rocket and balsamic vinegar.

I don’t even think I changed from my uniform before I started putting everything together. I was so proud of my “restaurant standard food”, I literally dug out my canon 700d, there and then I had a food shoot. It all changed since then, from that point on, I fell in love. I was able to combine my love for food and photography together, what could be better?

The Milano salami, rocket and balsamic vinegar food shoot:

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It was not until recently that I understood that I was really lucky with my education, I studied media at AS level in college, I did my Foundation degree in digital media (2 years), I’ve have taken expensive food photography courses with experienced food photographers and stylists, I’ve done work experience with Waitrose magazine, seeing all the behind-the-scenes

I am very blessed to have gone through all of my past, even though I was uncertain on the route I wanted to take in life. And now, at this point in my journey, I can see the vast opportunities for me to teach people how to develop their existing skills. To be better photgraphers and seeing their potential in order for them to help achieve their goals. If you are running a blog or taking restaurant pictures, catering basically any business that requires food photography, this may interest you.

So, I have listed up some top tips that should get you on your way.  If you have any further questions please do let me know, I would love to hear back! My Instagram is  @Damidelicious feel free to message me.

5 Top Tips on Food Photography

  1. Understand your food 

Understand, what makes your food attractive, is it the colours, textures, flavours? Is it the inside of the gooey brownie that really lures people? Taking a second to really see where the beauty of our food lies is important.

2. Different Angles 

Where does the strength in your food lie and highlight it? When taking pictures of food, I spend time thinking and scanning through the lens, what angle really makes this food tempting. Usually, it takes a lot of takes to get to the one I’m happy with, but I can’t get there until I have found whats right.

3. Patience

The perfect shot may not come the first time, even the industry standard professionals still play about trying to see what works best. It can get frustrating  (for me at least). You see the amazing dish in front of you but it’s not being translated in the camera. DO NOT GIVE UP! I give myself a little time to wash up, distract my self for a bit then…come back to it.

4. Lighting Lighting Lighting!

Girlllll or Boyyyyy…..Natural lighting is your best friend.

That is all    (I joke)

That is all that really needs to be said, try it once – life changed (you are welcome!)

5. Try something new

Experiment, try different cloth materials, backgrounds and props have fun! Play with texture and colour add them and take them away. Add steam, remove it. Experiment in the editing after the shoot. There are no rules, just building blocks

Check out more of my pictures on my  Instagram @Damidelicious

side dish

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The Perfect Side Dish

Scorched onions with Sautéed Mushrooms accompanied with Garlic & Potato Purée

side dishHave you ever thought… I have made the perfect lamb, chicken or steak but just veggies are too boring to finish the meal?

You’re craving something different and exciting. Being playfully artistic should not be just limited to outside the kitchen, it should be part of us, on all side of life. So I have a solution, this beautiful side dish that has your guest feeling they are in the presence of a Michelin star restauranteur. Inspired by something out the Waitrose magazine with my own twist. If you for reading this and if you have any side dish inspirations or ideas let me know, I would love to try them out! xx

 

onion flowerr

Serves 4 – Ingredients

  • 4 onions
  • 50 ml olive oil
  • 50g unsalted butter
  • 75g garlic gloves
  • 150ml double cream
  • 4 baby potatoes
  • 150g fresh mushrooms
  • Flat leaf parsley

Instructions

  1. Remove the skin from the potatoes and chop into diced chunks. In a deep fill pan, add water and salt, once the water has boiled, add the potatoes, cook until the centre is soft
  2. Preheat the oven to 200c. Using your hands, peel the out layers of the onion skin. Trimming the root to allow onion to stand upright on its own. Slice the onion from the top of the onion, leaving 1cm before hitting the root. Turn the onion 90 degrees and make another incision. Continue until 4 cuts are made in total. Repeat with all onions
  3. Place the onions in the roasting tray, coat with olive oil and a pinch of salt and to with 5g of butter. Roast for 15-20 minutes, roasting until the onions start to open like flowers. Again coat the onion again with oil and butter and salt again Rotate the onions in the oven and reduce the heat to 180c until fully opened and blacked on the tips.
  4. Meanwhile, make the Garlic & Potato Purée, Blanch the garlic cloves in boiling salted water for 30 seconds. Drain and place in a small pan covering with cream. Add just a pinch of salt, bring to boil and reduce for about 3 minutes until the cream coats the garlic
  5. .Transfer the potatoes and garlic cream into a small blender (i used my Nutri-bullet)and blend the mixture, unto a silky smooth puree, transfer to a bowl to keep warm.
  6. Melt the remaining 30g of butter and saute the mushrooms in a pan until all the moisture has gone, add 2 cloves of garlic and parsley cooked for about 30 seconds, then remove garlic.

 

Interview with a Foodie – @FoodwithDom

Hi Guys,

I’m back again and with something a little different (yaaay), I had the great opportunity to interview Dominique aka FoodwithDom, a fellow food blogger and Youtuber with an amazing story!

A little bit about Dominique

Dominique had the fantastic opportunity to be part of  the Culinary Genius series played on ITV, a cooking competition created by Gordon Ramsay himself. Dominique did not win the competition. Fortunately, standing out during her time there, she was invited to join the US version of the show only as an extra.

However with her inability to blend in, she had another invitation was handed to her, but this time to compete again on Culinary Genius based in states, going on to win the whole American series!

As a sign to continiue her passion with food, her blogs captures the beauty of her colourful and vibrant food. Dominques is definately one to watch!

Some Fun Facts about her!

What are your passions outside cooking?

 

Travelling, I love travelling. Food has put me out of my shell, but travelling had put me out of my shell even more, meeting different people and languages.

How many languages do you speak?

I think I speak about four. I speak Yoruba, English, Spanish Japanese. I started a little bit of Italian and Korean.  I love languages a lot!

Favourite beverage to drink?

White wine but I also love a good gin and tonic. For a cocktail, it has to be a mojito. Absolutely, or a cosmopolitan. I like a lot of drinks.

Sweet or savoury?

Savoury

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Thank you again Dominique for the interview, great talking to you! Korean BBQ is still on.

Follow Dominique on all her socials:

Twitterhttp://www.twitter.com/foodwithdom

Instagramhttp://www.instagram.com/foodwithdom

Youtube – https://www.youtube.com/channel/UCQ281FRX-PfX3khnCDdKKoQ

 

 

Popcorn – Whats your flavour?

Salted Caramel or Thyme and Rosemary Popcorn

First the base !

Light fluffy dream like popcorn really not far out of reach. Realistically its only 2 ingredients away. The popcorn kernels and the oil.

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What you will need?

  • 1 Large pot with lid
  • 1/2 cup popcorn kernels
  • 2 to 3 tbsp canola or vegetable oil

Instructions:

  • Pour the oil into the pot, coating the entire surface, place on heat to medium-high
  • Place 2 kernels in the pot, once they have popped the oil is ready for the rest
  • Pour the remaining kernels into the oil then place on the lid on the pot. Ther kernels should begin to pop almost immediately.
  • Every 10 seconds, shake pot to distribute kernels to prevent burning the return back to stove for another 10 seconds. Repeat until the popping has ceased.
  • Lift the lid and enjoy!

 

This is where the magic begins to happen! The base of where your creativity can run wild!

Salted Caramel Popcorn

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Ingredients

  • 1 cup Sugar
  • 1 tbsp Salt
  • 15g Butter
  • 1 tbsp Baking powder

Instructions:

  • Pour sugar and salt into a pot on slow to medium heat. Do not mix
  • once 3/4 of the sugar has browned stir in the butter, once stirred in, add the bicarbonate soda to create a honeycomb flavouring to the popcorn
  • The mixture should now take on a lighter brown.
  • On a baking tray pour the salted caramel over the popcorn. be careful of the caramel it carries a lot of heat!

 

Thyme and Rosemary

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Something Savoury to cut through the sweet! This popcorn is actually my favourite out of the two! Its really warming and I feel a bit more mature this is flavour grouping.

Instructions:

  • Chop 2tbsp of Rosemary and Thyme
  • Melt butter in a pot, I used salted butter so I wouldn’t need to add salt later
  • Mix the herbs in the butter on low heat continue cooking for 7-8 minutes to allow herbs to cook through.
  • By handful sizes, mix the popcorn and the butter together so to evenly distribute flavour

Pick a film and enjoy. I recommend Nightclawer- it has Jake Gyllenhaal. Very suspenseful film!

Tell me below if you’re a sweet or savoury person!

 

Store Bought Pizza Dough – My Experience

pizza base 2

This is a story all about how my kitchen got flipped turned upside down… (fresh prince reference..get it?!)

My quest for months if not years to perfect homemade pizza has been in my heart, wanting and desiring. To no longer be the captive of overpriced and overfilling pizza delivery systems but have the freedom and the creativity to create my own pizza, from scratch at home.

Thanks to Soughdough Pizza Base by Jus Rol I was able to create my dream pizza, or so I thought…

pizza

Yes, I know it looks delicious, perfect almost, and it was true. It was but horror came shortly after, with my attempt to remove the pizza base from the cutting board, it..it..it was stuck! Noo!!! (insert horrified/crying emoji). My heart was in disbelief, how could this happen, I did everything right (apart from putting the dough on a tray with a non-stick baking sheet).  With the disacceptance (not a word) of the reality, I scrapped the falling apart, holey, mushy pizza into the frying pan. Let it cooked it for a while before placing in the oven.

It was a really fun experience doing this! No hesitations to do this again!

Pizza Topping;

  • Fresh Basil
  • Mozzarella
  • Dried oregano
  • Black pepper
  • Dried Fennel (tasted amazing!)
  • Herbes de Provence
  • Olive Oil
  • Chilli flakes

The final results:

pizza 2.jpg

The dough used was ‘Soughdough Pizza Base by Jus Rol’dough.jpg

Vietnamese Caramel Ginger​ Chicken

chicken.jpgI mean the name in itself is a seller, right?!

The beautiful scent of ginger is what really brings this dish to life. It adds a cosy warm feeling enticing all those within a nose sniffing distance. This recipe is fun to make without being too time-consuming or tedious, just a little TLC. Why not try to bring the family together and impress them with your Asian inspired dish.

Ingredients:

  • 6 Chicken thighs
  • 100g ginger
  • 2 tbsp Soy sauce
  • 2 Spring Onion
  • 1 red onion
  • 8 cloves of garlic
  • 1 scotch bonnet (optional)
  • 2 tbsp black pepper
  • 4 tbsp of light brown sugar
  • 1 tbsp Sesame oil
  • 1 tsp Cinnamon
  • 2 tbsp Vegetable oil

Instructions:

  • In a bowl, season chicken thighs with 1 tbsp black pepper, 1 tsp salt, cinnamon and 1 tbsp of light brown sugar, leave to rest on the side
  • In a separate bowl, add the 3 tbsp of the brown sugar, soy sauce, sesame oil, 1 tbsp of black pepper and 1 tsp salt  to a small bowl and mix, leave to one side
  • To a heated dutch pot add 1tsp of vegetable oil, followed by the ginger, scotch bonnet, garlic and onions. Cook till golden brown 8-10 minutes. Once browned, remove contents from the pot and leave to one side
  • Add additional 1 tbsp of vegetable oil to brown chicken cooking on either side for 4-6 minutes.
  • Return the garlic, ginger, scotch bonnet and onions to the chicken. Stir in the sesame oil and brown sugar mixture to the pot. Cover pot and bring to boil
  • Remove lid then let for simmer for 20-25 minutes until the chicken is cooked
  • Garnish with spring onions.Recipes