Rhubarb and Ginger Gin

gin

I am an obsessive reader of food blogs. I have about 20 of my favourites bookmarked on my computer, and consider it a good use of a few hours to go through them all on a regular basis. Some people put up new entries with astonishing regularity – I consider anything over the one post a week that I manage as pretty superhuman.

rhubarb cordial

Every blog contains in it the promise of inspiration- whether it be a new recipe, an interesting way of styling a shot or simply a well written post. The best blogs, in my opinion, have to have good photographs- that’s why most of the blogs I follow are by food photographers. The attention to detail and the quality of the photographs always inspires me to push myself in my own photography.

ginger

I’m always excited when I discover a new blog. Usually, this comes about via Instagram, which is my new Facebook, although that rather seems like replacing heroin with cocaine.  Lately I discovered not one but two new blogs – Call Me Cupcake (don’t be put off by the twee name) by the Swedish photographer Linda Lomelino, and Nordljus, by the Japanese photographer Keiko Oikawa. Both of these blogs contain photographs that make me want to weep with how beautiful they are.

glasses

One of the things that inspired me about the photography in both of these blogs in their attention to how each shot is set up – creating a balanced composition and filling the frame. Each item is placed with such precision, yet looks very natural. So I tried to emulate this in my photos for this post. I used a vase of flowers and a chequered cloth as props, to add visual interest. I also thought carefully about how I positioned each item, and how the colours would work together. And after all that, I fancied a bit of gin.

Continue reading

Advertisements

Rhubarb and Custard Crumble Tart

20130416_0036

Rhubarb

Rhubarb and crumble

20130416_0042

20130416_0040

This is one of those recipe ideas where you think you’ve come up with a unique, exciting combination only to find that (with a quick Google) it is nothing new. It may sound like slight overkill- you could take away two elements and still have a fully-formed dessert – but there’s something about the extravagance of it all that adds to its appeal. Tart rhubarb with orange-scented custard, crisp pastry and almondy crumble. Even though I can’t take the credit for inventing it, this is a pudding I love, and make with alarming regularity at the moment.

Continue reading