The Knobbly Plate

A veggie, foodie, photography site

Archives for February 2024

Strawberries

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Now I know what you are thinking? Why am I posting a photograph of strawberries on a cold February day. They are just not in season. At least not here in the UK. For some reason they were supplied to me as part of my organic box delivery of fruit and veg. They are from Kenya and heaven knows how many food miles away that is from me.

Strawberries are a type of fruit that belong to the genus Fragaria within the rose family. They are well-known for their vibrant red color, juicy texture, and sweet flavor. Strawberries are commonly eaten fresh, but they can also be used in various culinary applications such as desserts, jams, sauces, and smoothies.

These fruits are rich in vitamin C, manganese, folate, and potassium, and they are also a good source of dietary fiber. They are low in calories and have numerous health benefits, including supporting heart health, promoting healthy digestion, and providing antioxidants that help protect the body from oxidative stress.

Strawberries are typically in season during the spring and early summer months in many regions, although they are available year-round in some places due to modern agricultural practices and international trade. They are often grown in gardens, but commercial cultivation is widespread, with major producing countries including the United States, Spain, Kenya and Mexico.

Marinated Olives

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There is nothing more I like than tucking into a bowl of marinated olives whilst I am enjoying a cold beer or two.

Marinated olives are a delightful appetizer or snack that can be enjoyed on their own or as part of a larger spread. Here’s a simple recipe for marinated olives: I made these olives in no time at all and they were super simple to make too. Little or no culinary experience is necessary.

 

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Marinated Olives
Author: 
Recipe type: snack/appetizer
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups mixed olives (such as Kalamata, green, or black olives)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh herbs (such as rosemary or basil) for garnish (optional)
Instructions
  1. Rinse the olives under cold water to remove excess salt and drain them well.
  2. In a mixing bowl, combine the olives, minced garlic, lemon zest, lemon juice, extra virgin olive oil, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Stir well to ensure the olives are evenly coated with the marinade.
  3. Cover the bowl with plastic wrap or transfer the olives to an airtight container.
  4. Refrigerate the marinated olives for at least 2 hours to allow the flavors to meld together. For best results, marinate them overnight.
  5. Before serving, let the olives come to room temperature for about 30 minutes.
  6. Garnish with fresh herbs, if desired, and serve as a flavorful appetizer or snack.

 

 

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.

Spices, Not just for flavour but good For health as too

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Spices are not only used to enhance the flavor of food but also offer various health benefits due to their rich nutritional profiles and bioactive compounds. Here are some common spices and their associated health benefits:

  1. Turmeric: Contains curcumin, a compound known for its anti-inflammatory and antioxidant properties. It may help reduce inflammation, improve brain health, and lower the risk of chronic diseases such as heart disease and cancer.
  2. Cinnamon: Contains antioxidants and has anti-inflammatory properties. It may help regulate blood sugar levels, improve insulin sensitivity, lower cholesterol, and reduce the risk of heart disease.
  3. Ginger: Contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant effects. Ginger may help alleviate nausea, reduce muscle pain and soreness, lower blood sugar levels, and improve digestion.
  4. Garlic: Known for its antibacterial, antiviral, and antifungal properties. Garlic may help boost the immune system, lower blood pressure, reduce cholesterol levels, and improve heart health.
  5. Cayenne Pepper: Contains capsaicin, which gives it its spicy heat and has been shown to have anti-inflammatory and pain-relieving effects. Cayenne pepper may also boost metabolism, aid in weight loss, and improve digestive health.
  6. Black Pepper: Contains piperine, a compound that may enhance nutrient absorption, particularly of nutrients like curcumin from turmeric. Black pepper may also have antioxidant properties and help improve digestion.

  1. Cumin: Rich in antioxidants and may help improve digestion, reduce inflammation, and lower blood sugar levels. Cumin may also have antimicrobial properties and aid in weight loss.
  2. Coriander: Contains antioxidants and has been shown to have anti-inflammatory and digestive benefits. Coriander may help lower blood sugar levels, cholesterol, and blood pressure.
  3. Cloves: Packed with antioxidants and have antibacterial properties. Cloves may help improve digestion, reduce inflammation, promote oral health, and protect against oxidative stress.
  4. Cardamom: Contains antioxidants and may help improve digestion, reduce inflammation, and lower blood pressure. Cardamom may also have antibacterial properties and help freshen breath.

It’s important to note that while spices can provide health benefits, they are most effective when consumed as part of a balanced diet and healthy lifestyle. Additionally, individual responses to spices may vary, and it’s advisable to consult with a healthcare professional, especially if you have specific health concerns or conditions.

Maneesh, Arabic Bread

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It’s been quite a long week this week. With me having to travel from here on the south coast to London for work. I hate travelling to London, it’s 2 hours each way and London as always is just so, so busy with people. I decided to make this flat bread to go with a paneer masala curry for my dinner this evening. It’s so easy to make with no time wasted waiting for the dough to rise. I particularly like the sesame seed topping which adds so much flavour and texture to the final bread.

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Maneesh
Author: 
Recipe type: Bread
Cuisine: Arabic
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • * 500g/1lb 2oz strong white flour, plus extra for dusting
  • * 10g/¼oz salt
  • * 25g/1oz caster sugar
  • * 10g/¼oz instant yeast
  • * 20ml/4 tsp olive oil, plus extra for kneading
  • * 360ml/12fl oz tepid water
  • For the topping
  • * 6 tbsp sesame seeds
  • * 4 tbsp dried thyme
  • * 2 tbsp dried marjoram
  • * a little olive oil
Instructions
  1. Method
  2. Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky).
  3. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded.
  4. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size.
  5. Line three baking trays with parchment paper.
  6. Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles.
  7. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes.
  8. Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8.
  9. Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes.
  10. Remove from the oven and transfer to a wire rack to cool.

 

Garlic and rosemary focaccia

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One of my absolute favourite breads to make is Rosemary and Garlic Focaccia. It’s so simple to make using my food mixer as an all in one mixer. Simply add all the ingredients to the mixer and switch it on using my K beater. An absolute favourite of my ex wife it never failed to please and today I make it at least every other week to dip into my winter vegetable soups.

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Garlic and rosemary focaccia
Author: 
 
Ingredients
  • For the dough
  • * 500g/1lb 2oz strong white flour
  • * 7g instant yeast
  • * 1 tsp salt
  • * oil for greasing
  • For the topping
  • * 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
  • * 3 rosemarybranches, needles only, finely chopped
  • * 2 large garliccloves, finely chopped
  • * 1 tsp flaked sea salt
Instructions
  1. Make the dough: Mix the ingredients together, and then knead the dough by hand or with your mixer.
  2. Let the dough rise: Place dough into a greased bowl, cover tightly, then set aside to rise for about 2–3 hours.
  3. Flatten dough out onto a baking pan: Punch down the risen dough to release the air, then use your hands to flatten the dough out onto an oiled baking sheet. If the dough keeps shrinking, cover it for 5 minutes to let the gluten settle.
  4. Let the dough rest in the refrigerator: The cold temperature slows down the rising. In fact, there’s so little yeast that the dough will hardly rise at all during this step. Let it rest in the refrigerator for as little as 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours,.
  5. Remove from the refrigerator: Let the dough hang out on the counter as you preheat the oven and prep the toppings. It will rise a little bit, but not much.
  6. Preheat oven: Focaccia bakes in a very hot 450°F (232°C) oven.
  7. Dimple the dough: A good stress reliever! Use your fingers to dimple the entire surface of the dough.  The dimples give the olive oil and toppings “a place to go.” This step is fun!
  8. Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface.
  9. Bake: Bake until golden brown. I set the oven to broil for the last minute to really crisp up the surface. Highly recommended!

 

Borough Market

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The last of my shots from a very productive afternoon photographing in and around Borough Market in the heart of London. I was blessed with a beautiful late winter’s sunshine day. It almost felt like spring. I was amazed by the variety of produce from all over the world that was for sale. The guy who ran the tomato stall told me his produce was mainly from Spain but there were also varieties from Kenya and Uganda. The cheese shop specialized in cheeses mainly from right here in the UK but there were also varieties from France and Italy. The shop had a very heady aroma of fresh cheese. I wish however that we would all turn to produce grown right here in the UK and that we all ate seasonal vegetables. It would help our farmers no end and reduce the food miles of expecting to be able to eat everything all year round. Predictably the cost of all this pristine veg is eye waveringly high. I bought a kilo of heritage tomatoes and it cost me £6. I know these stall holders probably pay sky high prices for their pitches which influences their prices but I’m not convinced it’s a market where I would shop everyday for my fresh vegetables.

Wild Mushrooms

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Yet another visit to Borough Market in the heart of London. Came across this stall that had so many varieties of mushrooms. Not only could I not resist photographing them but I also had to buy way too many mushrooms. I’m thinking I will make a mushroom wellington and some wild mushroom and garlic soup. I promise that whatever I do decide to make I will blog the recipes for all to see.

There are at least 7 health benefits to eating mushrooms, they are

  • Decrease the risk of cancer. …
  • Lower sodium intake. …
  • Promote lower cholesterol. …
  • Protect brain health. …
  • Provide a source of vitamin D. …
  • Stimulate a healthier gut. …
  • Support a healthy immune system.