These days I was thinking a lot about lighting in photography. No technical stuff (by the way, I’m thinking about writing the second “behind the scenes” post), but those aspects like the atmosphere or the story that light brings into an image. I’m trying to understand these things because light is wild, impressive and especially unforgiving to those who do not respect her sensitivity and her strength to create. What I realized is that you begin to “tame” the light when you start having the courage to take more intimate contact with shadows. And, when you manage to create a dynamic game of contrasts, that’s the moment when your picture gets its own identity. Even if there are hundreds of images of white plates and corners of kitchens, the atmosphere that an image brings is never the same. It’s fascinating and complex and intriguing. Although I kind of understood how to make a lightning set up for my photos, I feel that my understanding of how light creates an atmosphere is at a very beginning.
This Spring Vegetables Casserole was a true delight. I love how the garlic and green onion leaves its fresh flavor, competing with delicious new potato texture that borrows fresh rosemary amazing taste. There are some crazy flavors here. It’s the kind of food which leads me to reconfirm my love for vegetables forever!
Spring Vegetables Casserole
broccoli potato corn green onion green garlic dill parsley thyme, rosemary unsweetened heavy cream mozzarella bacon salt and pepper
I haven’t given quantities for this recipe because you can’t go wrong here. You can add more or fewer of these ingredients according to your preferences.
I boiled the potatoes (if you find new potatoes, it will be even better) until almost fully cooked.
I separated broccoli into florets, I sliced the onions and green garlic and cut the bacon into thin strips.
I put them in a pan with a little olive oil and a little water and salt and I left to cook for 10 minutes .
I peeled and diced the potatoes. I mixed with the others vegetables, I added dill, parsley, thyme, corn, salt and pepper.
I put all the mixture in a pan and added a few tablespoons of heavy cream and some slices of mozzarella. I left in the oven for 15-20 minutes. Very simple and very tasty. A mixture of delicious spring tastes!
If you try to imagine what texture would have a chocolate cookie married with a soft sponge cake, you will have the perfect image of what a shortcake is. When I removed the tray out of the oven, I could not help myself to taste this delicious shortcake cookies. The beautiful chocolate flavor spread all over the kitchen and made us want to eat the entire tray, hot like it was. But we managed to control ourselves and we were rewarded with an amazing quick and healthy dessert. I cut in halves each shortcake cookie, filled with a spoonful of Greek yogurt and some fresh strawberries and purred over some dark chocolate sauce and there it was: a really delicious sweet treat!
2 and ¾ cups whole meal 1/3 cup carob powder ¼ cup brown sugar 1 tbsp baking powder 1/4 tsp salt ½ cup cold butter 1 cup heavy cream ½ cup chocolate chips (70% cocoa) 1 egg
I mixed dry ingredients (flour, carob powder, baking powder, sugar and salt).
I added butter, cut into small pieces, and I mixed it with dry ingredients until I got a granulated composition (it is important that the butter does not warm / melt, for which this work is done quickly and with our fingertips or with a food processor).
I’ve added the egg and the heavy cream. If you use a blender, mix the ingredients by short pulses, at the lowest speed. I avoid using such devices in the preparation of desserts that include larger amounts of flour (I would trust only the KA) because it happened to get a hard, unfriendly texture.
Place the dough, which should have the consistency of a cookie dough, on a floured work surface, roll it and spread over it dark chocolate chips. Fold the dough to form a ball and roll it again in a sheet of at least two fingers thick. Use a cookie cutter, cut the cookies and place them in a baking tray, covered with parchment paper (to keep their shape, the ideal would be to leave them 15 minutes in the refrigerator before putting in the oven) and bake them in a preheated oven at 200 degrees C, for 10-12 minutes. They will seem soft when you remove them from the oven, but will harden after cooling.
After cooling I cut in half, filled them with Greek yogurt and strawberries and I glazed them with chocolate sauce and I enjoyed a dessert of simple, but absolutely wonderful and healthy ingredients.