Food Photography

by Camellia Staab October. 18, 2020 585 views

This week I decided not to look at the examples put out by the 52 Frames challenge so as not to duplicate them and be more creative. I have in the past done food photography but suddenly when it became a "challenge" it became more difficult to come up with original ideas.

Although, the challenge did make me do some more cooking and inspired me to take some photos of the process which I will post later. But for today's challenge I ended up with a few of photos.

One was "Breakfast".

It was more like..... "Oh quick just set up the items you like to have for breakfast and take a quick shot......". Which I did 😁 ( only because that little soft boiled egg holder has become my favorite buddy).

Then is was "Tea Time".

But I couldn't decide which photo I actually liked or did not like. So I posted both only because of the result of this challenge, I ended up making some " Persian carrot jam" which turned out pretty good and so I decided.......

two birds with one stone....

52 frame challenge and a foody blog with a recipe.

And there you go 😊

Persian Carrot Jam

Ingredients

  • 800 g carrots (1.75 lbs)
  • 800 g sugar (1.75 lbs)
  • 475 ml water (2 cups)
  • 60 ml rose water (1/4 cup)
  • 15 cardamom pods
  • 1 tbsp lemon juice
  • 1/8 tsp saffron

Instructions

  1. Grate the carrots and transfer them to a pan. Add the water and bring it to boil. Then let it simmer for 30 minutes over low to medium temperature with the lid on. Stir occasionally.
  2. After 30 minutes add the sugar, saffron and crushed cardamom pods to the carrots. Give it a stir, then increase the heat to bring the mixture to boil once more. Don’t put the lid back on.
  3. Once boiling, reduce the heat to medium. Let it simmer for about another 15 minutes. Then add the lemon juice. It prevents the sugar from crystalising.
  4. Add the rose water 5 minutes later and let the carrot jam simmer for another 5 minutes. The consistency should be quite liquid. Persian jam is usually not as thick as British jams for instance. Also it will firm a bit when cooling down.
  5. If you’re planning on keeping the jam for a few weeks or months, I recommend you sterilise the jars in boiling water or in the oven.
  6. Fill the jars with hot jam, firmly close the lid and let them cool upside down.

(source)

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There are 16 comments , add yours!
Gethin Thomas 11 months, 2 weeks ago

I think the one with the flower. The fact it is offset creates some sort of dynamic with the other orange areas. I also like the broad areas of curtain either side. Lighting is beautiful.

I only ever used rosewater once and it was a disaster, it's powerful stuff. More is definitely not better. It tasted like soap.

11 months, 2 weeks ago Edited
Camellia Staab Replied to Gethin Thomas 11 months, 2 weeks ago

Let me get this straight Gethin, are you one of those kids whose mom had them eat soap because of their nasty language? Just wondering how you know what soap tastes like? 😉

But on another thought...rose water is extremely pungent (put that word in your daily vocab) and it is an acquired taste and more IS NOT better!! smile

11 months, 2 weeks ago Edited
Camellia Staab Replied to Gethin Thomas 11 months, 2 weeks ago

P.S. I forgot to thank you for your comment. The more I look at the pics the more off they look to me. The idea was to make the "soap tasting jam" be the center of attention. Therefore the one with the flower seemed to take away from the main subject. And then in the other one with the "soap tasting" subject was there, but the colors were off. Bottom line the Rose water destroyed the capture 🤣

11 months, 2 weeks ago Edited
Jay Boggess 11 months, 2 weeks ago

Artful accouterments and arrangements!
Perfectly composed & exposed! 
Thanks for the recipes, as well!
Bravo!
+1smile+1

11 months, 2 weeks ago Edited
Camellia Staab Replied to Jay Boggess 11 months, 2 weeks ago

Thank you Jay. Glad you are home safe and sound smile

11 months, 2 weeks ago Edited
Jay Boggess Replied to Camellia Staab 11 months, 2 weeks ago

Me too!!!! 
Thanks! 
It was a long drive! 
Round trip was ~5300 miles, with some pretty "hairy" weather & traffic along the way......whew!!!!
+1smile+1

11 months, 2 weeks ago Edited
Camellia Staab Replied to Jay Boggess 11 months, 2 weeks ago

Yikes! That's along one. I am not a fan of  long distance driving, never have been. Not at all relaxing smile

11 months, 2 weeks ago Edited
Jay Boggess Replied to Camellia Staab 11 months, 2 weeks ago

I always go by myself, so there is never anyone to try to entertain & please but myself. grinning
My "sweetie" is a "home body", so there is never any friction there, either....
I'm never really alone. My Savior is always right there with me.....Hallelujah!!!
+1smile+1

11 months, 2 weeks ago Edited
Camellia Staab Replied to Jay Boggess 11 months, 2 weeks ago

👍

11 months, 2 weeks ago Edited
Berckmans Peter 11 months, 2 weeks ago

Hard one to choose, but I go with the breakfast. Like the colors of tea time,just would have choosen a different pov

11 months, 2 weeks ago Edited
Camellia Staab Replied to Berckmans Peter 11 months, 2 weeks ago

I am curious to know what pov you would have taken. Maybe that is why neither of the two are my favorites, I played/capture/rearrange etc.... so many times. I had a vision in my head but somehow that vision was not coming out.

11 months, 2 weeks ago Edited
Berckmans Peter Replied to Camellia Staab 11 months, 2 weeks ago

Know that feeling, picture in mind and not getting it on photo. I think you sit to high with the camera, come down a bit,and you can afford to take some more distance. Getting a more complete picture. Using the front more,now the photo starts at the edge of the serving plate. And your sensor is big enough to crop. Surely one to revisit. The feel good factor is high on this one.

11 months, 2 weeks ago Edited
Camellia Staab Replied to Berckmans Peter 11 months, 2 weeks ago

Thank you very much for your feedback Peter. I can see what you are aiming at . Definitely worth another visit. Your comments are always very helpful smile

11 months, 2 weeks ago Edited
Berckmans Peter Replied to Camellia Staab 11 months, 2 weeks ago

That why we are all on the blog. Help eachother

11 months, 2 weeks ago Edited
Jeff Damron 11 months, 2 weeks ago

Wow, everything looks delicious.  And nicely photographed!

11 months, 2 weeks ago Edited
Camellia Staab Replied to Jeff Damron 11 months, 2 weeks ago

Thank you Jeff smile

11 months, 2 weeks ago Edited
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