Strike a Pose

on Monday, 05 June 2017. Posted in News & Events

Strike a Pose

The inspiration strikes and you find yourself in the kitchen in a whirl of passion and inspiration, time seems to stand still as you enjoy the feeling of pure creativity in the pursuit of the ultimate craving satisfaction.

You finish your master piece, take a step back and realise you are robbed of sharing the satisfaction of your efforts with someone because you’re alone in the kitchen.

Never fear, Social media to the recuse! But the picture never seems to do justice to the end result and responses only feel like people are being polite...

I love good food photography; the pictures which make you feel as if you can smell and almost taste what you are looking at. It’s so seldom though that our mobile device will do justice to our creativity.

This being the case, I have partnered with Dear Chloe Photography to bring a few ideas to full life colour.

Our models are food and drink inspired by seasonal produce and nostalgia and with Chloe’s eye for detail they warm your heart and fill the senses.

I had no idea the lengths a photographer would go to in order capture that perfect shot, bending light and manipulating shadow, all right in front of my eyes. I have a new respect of this amazing talent and skill and have realised that it’s not ALL Photoshop.

Here we have featured the little know Dutch Baby. These, not too well known pastries are incredibly versatile and tasty. I am not entirely sure how they were named, but once you taste them any concerns about a name melt from your thoughts. Dutch Babies are a lovely marriage between a Yorkshire pudding and a profiterole which leaves you with options for both sweet and savoury, breakfast, lunch, dinner and dessert!

Here we have featured individual portions but they can be made according to your needs and desire, quite lovely as a large size which can be filled and then sliced to serve. The fillings we have used, are maraschino cherries with Frangelico flavoured cream and toasted almond slivers, Lemon curd and Blue berries with a dollop of whipped cream and a savoury option of flash fried chilli prawns and avocado salsa.

The combinations are only limited by your imagination and I hope you have as much fun with these as I did!

Chloe Boshoff does amazing work and has a wonderful knack of catching a moment. Thankfully, she is even better at photographing people than she is food. La Rose is happy to partner with this amazing talent for our events.

And if these picture have inspired you, here is the recipe, happy baking!

Ingredients:

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Pinch salt
  • Zest of one lemon (optional)
  • 1 tablespoon butter

Method:

Preheat the oven to 220°C. Place all of the ingredients, except the butter, into the bowl of your food processor and blend till smooth. Place the butter into the base of a 20cm wide skillet that can go into the oven, if you are making individual portions or you have a different sized dish be sure that the batter doesn’t fill the dish higher than two thirds.

Place the dish in the oven to melt the butter, as soon as the butter has melted, remove from the oven and pour in the batter. Return to the hot oven and bake for 20 minutes, until puffed up and golden. Reduce the temperature of the oven to 150°C and bake for a further 5 minutes. Remove from the oven and allow to cool for a few minutes. The Dutch babies can be served in the dish you cooked them in or removed and plated. Fill them up according to your imagination and enjoy!

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