It’s been a year since I first picked up a DSLR camera with Ali at Cotswold House Phototgraphy and I can’t believe how quickly this year has gone by. Before my visit to CHP I didn’t even know what a DSLR camera was, let alone how to use one. I’ve been going through my recipes and photos over the last year and reflecting on the work I’ve done. I love how looking at food through a lens has given me a new perspective.
Food photography is time sensitive due to food going cold, losing it’s shine, discolouring and wilting if you don’t shoot it in good time. I don’t have a studio or fancy lighting so I have to make what I have work for me. I tend to snap a couple of shots of my dishes just as lunch is served on-board, carefully selecting the right background and trying my best to find the right natural light. I normally shoot in automatic mode as I have to be quick to get my shot before the crew come in and make a dent in my finished dishes. My goal in 2018 is to break out of the comfort of automatic mode and develop a better understanding of my camera.
Being a self taught chef one of the things I have struggled with the most is confidence in plating dishes i.e. presentation. I can make food taste good but to make it look good is another thing. I’ve found that using my camera has encouraged me to put more thought into how a dish should look and now I spend time considering the composition of a shot.
Having my website has taught me discipline, having a camera has taught me patience and these new hobbies have brought with them a sense of responsibility. It’s not easy keeping to these commitments when I have a full time job but every lunch break, most evening and countless weekends have been devoted to Tiepot.
In order to make this website user-friendly and interesting to visitors, while driving to and from the shipyard or the airport I listen to audiobooks about blogging and writing. I read articles about social media and food trying to better my understanding of it but it has seldom felt like a chore because I love it.
Here are some my favourite recipes from the last twelve months:
This salad is a powerhouse of nutrients and vitamins, especially rich in vitamin K. It is really simple to put together and the contrasting colours really catch the eye.
This vegan recipe is made by soaking chia seeds in the juice of defrosted, frozen blueberries and coconut milk then leaving them overnight to allow the chia seeds to swell up. The following day the two are swirled together giving the dish its ripple effect.
I came up with this recipe for pancake day as I wanted to create something savoury and different. These pancakes are made using chickpea flour making them a great gluten-free alternative to regular pancakes.
I look forward to spring when asparagus is in season so that I can showcase it in this elegant dish.
This recipe came about when a guest of ours asked if I could come up with a low calorie, gluten free pizza. It was a hit and became one of their favourite dishes on-board last summer.
Like Hanan’s “Lazy” Pizza these wholemeal vegan cookies were a hit last summer, especially with those who had a sweet tooth.
Roasted cauliflower has become one of my favourite things. It has a great texture and it marries well with the Kamut pasta and the smoky and sour flavours in this dish.
And finally, my vegan chocolate mousse which never fails to delight both guests and crew. It is rich, sweet and chocolatey and full of Omega 3 fats from the coconut oil and the avocado. I like to serve this dessert with some fresh berries to add colour to balance the richness of the mousse.
Should anybody have any suggestions for where the website can improve or if you have any requests for content and recipes please do not hesitate to contact me.