Beautiful pasta sheet decorated with garden herbs and flowers. Shot a while ago on my old Nikon D7000. For pasta: 3 eggs, 330g 00 Flour, pinch of salt. Whizz in a food processor to a crumb, tip onto a bench and using your hands bring together into a stiff dough. Wrap into cling film and rest for up to an hour. I divided mine into four pieces. Laminated each piece of dough prior rolling out. Once rolled out, layer one flat sheet of dough into a bench, placed flowers and herb leaves on and covered with second sheet. Pressed gently using a rolling pin, then let through pasta machine. Cut into long strands to make linguine, use for lasagne or make dumplings, ravioli.
Inspiration came from @twiggstudios 💕#pasta #foodphotography #recipe #food52 #thefeedfeed #stilllife #margaretriverfood #perthfood #lifeandthyme #f52grams
Sometimes hidden from me
in daily custom and in trust,
so that I live by you unaware
as by the beating of my heart,
suddenly you flare in my sight,
a wild rose blooming at the edge
of thicket, grace and light
where yesterday was only shade,
and once more I am blessed, choosing
again what I chose before.
My heartfelt thanks to the South African Master Chef Australia fans for all your lovely messages of support 🙏 💝💐 #poetry #stilllife #foodphotography #lifeandthyme #wildroses #f52grams #margaretriver #photography #poetry #wendellberry
Recipe 💝. Badam Kurabye, scented with rose they remind me of rose flavoured Lokum 💕. They are very much like Italian Amaretti biscuits but with pistachios, ground rose petals and rose water.
When I first moved to Australia and lived in the East suburb of Perth, I used make and sell very similar cookies to a coffee shop in Mount Lawley. The coffee shop was called Soho and a very kind relative who was a regular in the coffee shop organised the biscuit deal ( I was very shy and a hard core introvert and there was no way I could’ve landed it on my own 😆). With the suggestion of the same relative we named them Azerbaijani Delights. I made and sold cookies to the shop for a few months up until we moved to the south. I still make the cookies quite often, also I don’t go into the trouble of shelling kilos of almonds 😆. Preheat oven to 150C fan
Line a large cookie tray with baking paper.
Whisk 4 egg whites and 380g of sugar until mixture reaches soft-medium peaks (2 min on low, 2 min on medium, 2-3 min on high), add 1 tsp or to taste rose water and whisk until incorporated. Using a spatula gradually add 450g of almond meal (ground almonds), 50 g ground pistachios and 1-2 tbsp ground dry rose petals. Shape into 30g balls and roll in icing sugar. Slightly flatten and using a wet finger make an indent in the centre, sprinkle with extra rose petals and chopped pistachios. Leave a few cm space between each cookie so they don’t bake into each other and bake for 12-15 min. Move to a cooling rack. Once cooled store in an airtight container. They last at least 1 week. #biscuits #f52grams #recipe
#foodphotography #foodstyling #margaretriverfood #lifeandthyme #perthfood #beautifulcuisines #thefeedfeed #food52 #azerbaijanicuisine
Recipe Alert 💝. Yesterday, I made our first batch of ice-cream this summer. Normally I make ice-cream for the kids a few times a week, but this summer for some strange reason I kept finding reasons not to make it, but yesterday I literally forced myself to get the ice-cream churner out and make that custardy base. It takes literally minutes to make it and the hardest part is the waiting for it cool down, then the churn and another couple of hours of waiting for the ice-cream to set completely. I use the most basic recipe and it never fails me. There are 2 egg yolks and 1 egg in it, 1 cup of milk and 1 cup of thickened cream, 100g sugar, vanilla extract or seeds scraped from one pod. Bring milk and cream to an almost simmering stage, and while waiting for them to heat up, mix the egg, egg yolks and sugar to a creamy paste. If using vanilla pod, cut it in half, scrape the seeds off and add to milk and cream while they heat up, add the pod too as it holds a lot of flavour, also the pod can be washed, dried and reused again, blitzed with sugar into a sweet vanilla powder, the options are endless... Once milk and cream are hot, add them gradually to the egg and sugar all while whisking continuously. Then move the mixture back into a pan and cook over a low-medium heat stirring continuously with a wooden spoon or a spatula. Thermometer would be very handy here, as the temperature hits 82C remove from heat and immediately pour through a sieve to a large bowl, cover with cling film so it touches the top of the custard (this will prevent a skin developing on top of your custard) refrigerate for two hours or until chilled, then churn in an ice cream churner. If you haven’t got an ice-cream churner then you might like to freeze your custard and then blitz it in a food processor but I haven’t tried this method yet so not sure how well it works. Also, if you haven’t got a thermometer you still can make it, just check your custard by running a finger over a wooden spoon or a spatula that you are using and if the appeared line holds itself then your custard is ready. 💐 #icecream #honey #foodphotography #margaretriverfood #perthfood #stilllife #food52 #lifeandthyme #f52grams
Summer and its glorious gifts. We have been given figs the other day, the most gorgeous, giant and shiny to the point of resembling a wax work figs. I wasn’t sure what would they taste like or what colour is their flesh. Also, there was a different picture in my mind before I cut into one and tasted it. It tasted very much like a Turkish variety that grows in our garden, as sweet as honey, but the size!, the size threw me off! I have never seen figs as big as these!
The figs came from @tartsandpies garden (your figs are glorious! 🤗) Thank you Teesh @maladumplings for sharing them with me and the kids and for the fabulous time together with @casscharlick (sans the drive around searching for the escapee dog 😆) 💝 #foodphotography #stillifephotography #margaretriverfood #perthfood #lifeandthyme #f52grams #beautifulcuisines #figseason #australiafood #localproduce
Khinkali. One of the traditional Georgian dishes. Georgia just like my home country Azerbaijan is a part of Caucasus region. As most of my ancestors come from Caucasus, I feel a little closer to home every time I make a dish from places of my roots. There is a lovely story about how Khinkali originated. It was in early period after the Persian war. They were made for a wounded soldier by a very creative maiden who only happened to have a handful of ingredients in her little mountain hut; flour, meat, onion, garlic and a handful of dried herbs. As the soldier struggled with weakness and would have had a hard time to eat any heavy food, she decided to grind the meat with onion and garlic, add herbs and wrap the filling into a dough made with just flour and water. An voila!, it was a success! That’s how Khinkali dish was born. So here I am, in the role of the mountain maiden with a basket of Khinkali kneeling in front of my imaginary soldier. A side note; tradition calls to eat Khinkali only with your hands as eating them with cutlery is deemed highly inappropriate. I will post the full recipe to my highlighted stories tonight, once kids are in bed. #khinkali #georgiancuisine #caucasusfood #dumplings #foodphotography #stilllife #sbsfood #food52 #f52grams #margaretriverfood