The Cookbook Begins...

Just a reminder that none of the foods that I will be posting here are my recipes.  I don't create recipes, I just follow them and make necessary adjustments as I go along.  

I started the on-line food photography course yesterday and since the table and tripod were set up, I just kept going.  Here are the things I made this weekend...

Yesterday I made a couple of dishes for meals for the next few days.  This first one is the photo I submitted for the on-line course - I had to submit two versions of the same photo, each with slightly different lighting.  I'll see what the instructor says later on this week.  

Asian-Flavoured Quinoa Salad

This next one isn't something I planned for the cookbook.  I needed to make something chocolaty or peanut buttery for Pam for book club tomorrow night (she doesn't like cooked fruit and my inclination was to make a crisp-type thing).  I did lick the knife that I used to take the slice of pie out of the dish so I know that it's yummy and will make it to the cookbook.  I wish it came out more firm but I was running out of daylight so I didn't have time to let it set long enough in the fridge.

Peanut Butter Cheesecake with Cookie Crumble Topping

Next is what I had initially planned for book club.  When I took out one bar to photograph it, I messed up another bar so I had to eat it.  It was tart but yummy so I think it will also make it into the cookbook.  I am now worried that this book will end up being too big to be easy-to-use!

Raspberry Streusel Bars

And this is something I made for the first time a year ago but wanted to try again with shredded turkey instead of ground turkey.  They turned out okay but I will add a bit more flavour to the recipe when I write it in the book.

Turkey Stuffed Mini Peppers

On Friday before I got the photography equipment set up, I made these donuts thinking that they would suit Pam's chocolate preference.  What I learned is that marshmallow fluff is a bugger to work with and it sticks like glue...unless you want it to stay on the donuts, then it slides off.  I will keep this recipe but modify it somehow to avoid the fluff.

S'mores Donuts

What I have learned so far...

1.  I seem to have a preferred set up that I will need to make an effort to vary.

2.  I need to learn how to manage the glare on the plates.

3.  Styling and coming up with the props are VERY difficult.

4.  I really need to follow up on the non-delivery of that set of coloured napkins I ordered back in October.  Three checked napkins isn't going to cut it for many more photos.

Well, that's a start.