Hey yo. I have a little surprise for you! Today a few awesome fellow foodies and myself have launched a new site called Baked which is entirely devoted to food photography and – as the name says it – lots of sweet pieces of baked art!
For my first contribution to the site, I create this moist and deliciously-crumbly Greek Yoghurt Cake with Orange Blossom Cake. It’s an ode to the end of summer! (and it’s super easy to make).
I am seriously thrilled to be part of this new project along with some MEGA big foodie guns.
What ya waiting for? This cake is not gonna make itself, so go get baked!
Styling and Photos: Artful Desperado
This week I’ll share a few things from recent work. Today is all about flavoured water. I don’t have an issue drinking natural water, but hey, if you can turn a mundane thing into a gourmet experience, why not?!
The photos above are for a project of natural-flavoured water that will help you stay hydrated and will also look beautiful by your desk. There are some unexpected combos like cilantro, lemon, and frozen grapes, but there are also a couple classics like apple cinnamon and peaches with mint. You can get all the recipes over at LUVO’s Fresh Blog
This post is going to be figgin’ delicious! HA! Get it?….ahem. As you probably have seen in your various social feeds, figs are in full force right now, popping out everywhere, from shakes to pies and upside down cakes. I don’t know what it is about them that just makes us instantly drool – they look like the fruit of the gods no? (along with pomegranate and grapes!). They are oh so romantic…hence the moody photos.
So anyways, while browsing through one of my favourite food mags (read: Bon Appétit) I found this recipe to make a bostock, which is basically a super charged french toast – actually it’s better than french toast! The original french bostock recipe is loaded with almonds, but for this twist, I added some pistachios which makes it a bit more mediterranean.
Perhaps you can even add a scoop of greek yogurt on top or froyo! Now that’s a healthy breakfast to get your day started! (why you look at me like that?!).
Get the full recipe after the jump
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We all know some greens are better than others, so Luvo created this guide to good greens with photos taken by yours truly. Hop over to the blog to get all the wisdom.
PS. I must say, I kinda love taking portraits of leafy greens!
It’s inevitable; corn is in the air, everywhere I look around! Seriously it is. I’m not sure if in your area there’s tons of fresh corn, but over here it’s like at the end of the summer the sky opens up and a rain of delicious crunchy kernels falls down on us. Me being Mexican and all I am all over that corny shiz. I mean, it’s the food of aztec gods!
If you have some farmers market nearby you should make some time to pop by to snatch a few fresh ones. And hey, since corn is latino at heart, why not adding a few spicy touches to it? Yeahaa.
For those of you who don’t know, chimichurri is a kind of rub or “latin pesto” that’s super herby and bold in flavour. You can use it as a rub on meats or even as a marinade or a type of salsa for crostinis and tacos. *DROOL*. For this recipe I substituted cilantro for basil, which adds a nice fragrant touch without hijacking the whole thing.
Chimichurri, butter, and crunchy roasted corn? Si si! Add a few other ingredients of your liking like feta, radish, and a squeeze of lemon juice and you’re ready for a taco partaay.
Full recipe after the jump!
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