The Knobbly Plate

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Foraged Palestinian Sautéed Common Mallow

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Along the winding edge of a quiet woodland path, I found myself drawn to the soft, sprawling presence of common mallow. It grew in loose, cheerful patches, its round, gently crinkled leaves lifting toward the light like open palms. The green was vivid yet somehow muted under the shifting shadows of the trees, giving the plants an earthy, lived-in beauty that only wild things seem to carry.

The mallow leaves were tender to the touch, with a slight fuzz that clung warmly to my fingers as I plucked a handful. They had an almost unassuming, homey look about them, their small, pale lilac flowers tucked shyly between the foliage. Holding a leaf to my mouth, I tasted it — mild, almost blank, offering little more than a faint, green freshness. It’s not the kind of plant that demands attention with bold or bitter notes. Instead, it waits quietly, a canvas for whatever flavours you choose to lay upon it.

Later, in the kitchen, I tossed the mallow into a heavy pan along with garlic, lemon, and a fistful of wild herbs. As the leaves wilted in the gentle heat, they softened into a silky, lush texture, drinking in the rich scents around them. They became a vessel for the meal’s essence, each bite carrying the sharpness of garlic, the brightness of citrus, the deep, resinous snap of rosemary. It was as though the mallow had surrendered itself completely to the surrounding flavours, giving them a new, tender place to bloom.

There’s a kind of magic in these humble greens — not in their taste, but in their willing transformation. Along the path, they stood as quiet witnesses to the passage of the seasons, thriving without fuss in the margins where the wild world meets the wandering human heart. And in the pan, they became something greater than themselves, a bridge between the forest’s edge and the comforts of a warm, fragrant meal. As I ate, I thought of the path, the whisper of wind in the leaves, and the quiet gift the mallow had offered — a soft, green memory stitched into every mouthful.

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Foraged Palastinian Sautéed Common Mallow
Author: 
Recipe type: Vegan/vegetarian
Cuisine: British Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • ½ Tb Olive oil
  • 2 cups Common mallow , roughly chopped
  • Pinch of Salt and black pepper
  • 1 Small onion, thinly sliced
  • 4 Garlic cloves crushed
  • 1 Lemon
Instructions
  1. Heat a skillet on a medium heat, add olive oil.
  2. Add the onion& garlic and sauté for 2-3 minutes.
  3. Add the common mallow leaves, toss the leaves, add salt and pepper
  4. Add a squeeze of lemon , and serve immediately. Refrigerate any leftovers for couple of days only.

 

Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion

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Roasted root vegetables are such a classic and comforting dish, perfect for any occasion! The combination of beetroot, parsnips, carrots, and red onion offers a delightful mix of flavors and colors. Here’s a simple recipe to make them:

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Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized beetroots, peeled and diced
  • 3 medium-sized parsnips, peeled and diced
  • 3 medium-sized carrots, peeled and diced
  • 1 large red onion, peeled and cut into wedges
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: herbs like thyme or rosemary for extra flavor
Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine all the diced vegetables.
  3. Drizzle the olive oil over the vegetables and toss them until evenly coated.
  4. Season with salt, pepper, and any herbs you're using. Toss again to distribute the seasoning.
  5. Spread the vegetables out onto a large baking tray in a single layer, ensuring they're not overcrowded. You can use two trays if needed.
  6. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through to ensure even cooking.
  7. Once done, remove from the oven and serve hot as a side dish to your favorite main course.

These roasted root vegetables are not only delicious but also packed with nutrients and vibrant colors that will brighten up any meal! Enjoy!

 

 

Winter vegetables in the style of Dutch Masters

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Creating food photography in the style of Dutch Masters involves drawing inspiration from the paintings of artists like Rembrandt, Vermeer, and Jan Steen. Here are some tips to achieve this aesthetic:

  1. Lighting: Dutch Masters paintings often feature dramatic lighting with strong contrasts between light and shadow. Use soft, directional lighting to create a similar effect on your food. Side lighting or lighting from a single source can help to create depth and drama in your images.
  2. Composition: Dutch Masters paintings often have a sense of balance and harmony in their composition. Arrange your food in a way that creates interesting shapes and lines within the frame. Consider using props like vintage plates, utensils, and fabrics to add visual interest.
  3. Color Palette: Dutch Masters paintings often feature rich, earthy tones with accents of deep reds, greens, and blues. Choose a color palette for your food and props that reflects this aesthetic. Deep red meats, golden bread, and rich sauces can all add warmth and richness to your images.
  4. Texture and Detail: Dutch Masters paintings are known for their meticulous attention to detail. Capture the texture of your food using close-up shots and shallow depth of field. Focus on the intricate details of ingredients like grains of rice, flakes of salt, or the texture of crusty bread.
  5. Backdrop: Choose a backdrop that complements the colors and mood of your food. Rich, dark backgrounds can help to create a sense of drama and contrast, while lighter backgrounds can add a sense of freshness and brightness to your images.
  6. Props: Incorporate props that add to the narrative of your food photography. Vintage tableware, rustic bread baskets, and fresh herbs can all help to evoke the feeling of a Dutch Masters still life painting.
  7. Arrangement: Pay attention to the arrangement of your food and props within the frame. Experiment with different compositions and angles to find the most visually compelling arrangement.
  8. Post-Processing: Finally, consider post-processing techniques to enhance the mood and atmosphere of your images. Adjusting contrast, saturation, and color balance can help to achieve the rich, painterly look of Dutch Masters paintings.

By incorporating these elements into your food photography, you can create images that evoke the timeless beauty and sophistication of Dutch Masters still life paintings.