Tag Archives: shakespeare

Shall I compare thee to a summer’s day?

16 Jun

“Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date:
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimmed,
And every fair from fair sometime declines,
By chance, or nature’s changing course untrimmed:
But thy eternal summer shall not fade,
Nor lose possession of that fair thou ow’st,
Nor shall death brag thou wander’st in his shade,
When in eternal lines to time thou grow’st,
So long as men can breathe, or eyes can see,
So long lives this, and this gives life to thee.”-William Shakespeare.

La Pomme!

This sonnet seems so apt for times of late. I was reading that in Shakespeare’s time, that their summer time was around May. Where those rough winds shake the May time flowers.

We are in the middle of June now, where is the sun? I have a feeling my flip flops won’t be worn this year.

We’ll they say ‘If you can’t beat them, join them’ right? So I am baking comfort food. But more of that in a minuet.

I am rather excited by the way…on Wednesday I received my copy of Helene Dujardin’s (aka Tartelette to all you lovely bloggers) Plate to Pixel. For those of you know don’t know, Helene is an amazing food photographer, food stylist, cook, baker, blogger and author, plus a whole heap more. phew.

I started reading her blog, Tartelette about a year ago when I first started thinking about my business. Her food looked amazing, I was totally engrossed from the first click. It was a post about violet macaron’s. I still look at that picture now and crave macaron’s. The light caught beautifully on their little ‘pied’, their slight hue, reflected on the cake stand. And then I scrolled down.

Tartelette's Plate to Pixel

I spent over 2 hours that evening enjoying her blog.My eyes has a feast, and I wanted to gorge. This was the day that I really fell in love with the whole concept of ‘food’. Don’t get me wrong, I loved food before, but somehow it was just so much clearer now.

The next day I picked up my little point and snap camara and took dozens of cupcake photos.

To be honest I was rather frustrated with the results. Grainy, low light, etc etc. I blamed the camara. Poor thing, it wasn’t its fault. I was totally me. I was doing things like using the flash and auto modes. I was a nightmare. Still I went ahead and bought a new camara. In all fairness though, my P&S was a bit out of date.

I didn’t have much money, but I wasn’t going to buy something I didn’t have control over. I really wanted a dSLR, but I knew these babies where out of my price range. I asked around, read review after review online, and finally I popped into a camara shop and had a look. I knew I wanted something that had a decent macro and something with a good optical zoom was also important. The assistant showed me a Fufifilm Finepix S1900, instantly I knew it was the right camara. 18x optical zoom, manual settings, aperture and shutter speed control and 2 macro settings. It’s really just somewhere between and P&S and dSLR. All in all it was the perfect buy for me.

I started taking pictures as soon as I could. The pictures definitely looked better, the feel was there, but I really wanted to learn more. And this is where Plate to Pixel comes in.

 

 

 

 

 

 

 

 

Okay I’ll be honest, I’ve never been much of a book reader. There I said it, out loud, kind of. It’s not that I don’t love stories, if someone could read to me I would be pleased. But I find it hard to stay on track. Dyslexic thing.

Once apon a time, my dear Grandpa, who is sadly not in this life anymore, said to me very seriously when I was VERY young “One day a book will change you’re life very fundamentally. It will change the way you think about things. It will answer you’re questions, feed you’re knowlage, and have you coming back with more questions, all at the same time” To be honest I didn’t believe a word he said. He was a publisher, and very passionate about books.

On Wednesday those words he told me all fell into place. I opened the front cover of this beautifully pictured book and read. There are only a few moments in my life that I can relate to the feeling I felt when reading this book. When I danced, and falling in love. It’s exactly the same. My heart was dancing. And all the pieces started to come together, it all made sense now.

So yesterday I decided to put into practice what I had learned briefly. It’s a big book so I didn’t get that far. Just learning the basics like, aperture, shutter speed and ISO.  But I can already see a little difference, and I suddenly started to unleash the art form behind photography, meaning drawing with the light. Isn’t that gorgeous?

I also wanted to try adapting some grain-free recipes, and because it was raining outside (no surprise there). I decided carmelized apples were a must!

 

 

 

 

 

 

 

 

 

 

 

You can see how they started looking more like 'pomme de terre'.

Time to bake. So here it is. It's naturally gluten-free, and almost guilt free. I used ground coconut and almonds as my, but I am finding it very hard to find it ground finer. If you have the answer to this, please help!

 

 

 

 

 

 

 

 

 

 

 

Apple Cake with Raspberry Streusel Topping

Makes 12 muffin sized cakes.

3 medium apples, peeled, cored and sliced

50g dark brown sugar

185g soft butter

100g golden castor sugar

2 eggs

185g ground almonds

100g ground coconut

Streusel Topping

15g ground almonds

60g ground coconut

20g sugar

15g butter

some good quality raspberry jam

Pre-heat oven to 150c (I have a very cheap electric oven) that runs a little higher in heat then the average.

Start by frying the apple in 5g of butter on a medium heat for around 5 minuets. Add the dark sugar and cook for a further 5 minuets. Set aside.

Make you’re streusel topping by combine almonds, coconut, sugar and butter, and work together untill you have a crumb consistency. Roll into a ball, wrap in cling film and freeze.

To make you’re cake.

cream the butter and the castor sugar in a large bowl until light and fluffy, add the eggs one at a time, mixing after each addition.

Combine almonds and coconut and fold into the butter mixture.

Stir in the carmelized apples, and bake at 150c for around 35 minuets.

After 35 minuets, take you’re muffin cakes out, spread a good helping of raspberry jam on top of each one.

Slice thin slices of the streusel topping and crumble over the top. Bake for another 20 minuets at 140c.

Either strate out the oven (be warned they are piping, I burnt my mouth a little) as a cozy pudding with custard, or surprise your loved ones by packing it in their lunch box!

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