Greetings Followers!
As you are all aware, I don't actually have my own camera and am therefore struggling to keep up with my attempts at photography.
I have recently received a donation, from someone who will remain annonymus, of a full camera kit. I want to sincerely thank this person for their generous donation and hope that I can make them proud of me and my work.
This means that I will hopefully continue making images and sharing them with you all without any further interruption.
You may also notice that I have changed the tag line for my blog. It is now "...the adventures of a try-hard photographer and musician..." A friend has recently made me aware that music is just as big a part of my life as is photography. Therefore I have decided to include my musical thoughts, experiences and performances with you.
Hope you enjoy!
30 May 2011
24 May 2011
Pumpkin Pie
Finally, I have found a few minutes to tell you about my pumpkin pie.
I dont really have a recipe that I can link for you because I have combined a few recipes to make something that I like. So I will insert my version below.
Crust
250g Plain Flour
125g Butter
1 Egg
Combine all ingredients in a food processor until it resembles bread crumbs.
Refridgerate for approx. 20 mins.
Roll until 3mm thick and place in greased pie dish.
Blind bake for 10-15 minutes at 180.
Filling
500g Cooked Pumpkin (I usually use butternut)
300ml thickened cream
2 Eggs
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
Combine all ingredients in food processor until mixed and smooth.
Pour into crust and bake at 160 for approx. 45 minutes.
Its great to serve it with some fresh whipped cream.
Enjoy!
I dont really have a recipe that I can link for you because I have combined a few recipes to make something that I like. So I will insert my version below.
Crust
250g Plain Flour
125g Butter
1 Egg
Combine all ingredients in a food processor until it resembles bread crumbs.
Refridgerate for approx. 20 mins.
Roll until 3mm thick and place in greased pie dish.
Blind bake for 10-15 minutes at 180.
Filling
500g Cooked Pumpkin (I usually use butternut)
300ml thickened cream
2 Eggs
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
Combine all ingredients in food processor until mixed and smooth.
Pour into crust and bake at 160 for approx. 45 minutes.
Its great to serve it with some fresh whipped cream.
Enjoy!
04 May 2011
Introduction to Food
Every Wednesday we have a bunch of students at our place to watch the latest episode of Glee. Because of this my hubby has decided to cook something different for dinner each week and has created a blog about his food - Handful of Yum.
Because of this I decided that I would attempt to cook a new dessert each week and use it as a phototography exercise. And while I don't have "my" camera, my husbands is always around as long as he isn't working.
My first attempt was Lemon Meringue Tarts.
Because of this I decided that I would attempt to cook a new dessert each week and use it as a phototography exercise. And while I don't have "my" camera, my husbands is always around as long as he isn't working.
My first attempt was Lemon Meringue Tarts.
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