The Colourful World of Macaroons

Aran Goyoaga is one of our most favourite food stylists; we love her fantastic use of colour!  How delicious do these pink macaroons look?!!  Click here to learn how to make your own strawberry macaroons.

posted by Emily

Ghirardelli Dessert Cups

How amazing does this dessert look?!  Almost too good to eat.  This is the first recipe I’ve seen that requires balloons as part of the preparation!

You will need:

• 1 1/2 pounds of semi-sweet chocolate chips
• 8 small round balloons

Directions:

• melt 3/4 pound of chocolate. Cool about 5 minutes.
• Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate.
• Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes.
• Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.  
• For extra effect, drizzle ‘cups’ with contrasting color melted chocolate. Or for second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
• Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries.

via bfeedme.com

posted by Emily

Salmon ceviche

I just came across this delicious-looking recipe over at the Grey Matter Concept blog.  Follow Suwandi’s detailed journey as she shares learning about photography and food styling, it makes a really interesting read.

Here’s the recipe for Suwandi’s Salmon ceviche with alfalfa sprouts and white radish pickle.  Yum!

Preparation     

Cut the fresh salmon into cubelets.

Prepare the base layer with quite a dense layer of alfalfa sprouts.

Place a couple of slices of radish on top of the alfalfa sprouts so that the salmon pieces can have flat base to sit on.       

Add a toothpick with a piece of salmon cubelet and a radish slice into the verrine as decoration.

Finally squeeze a generous amount of lemon juice and vinegar mixture on the salmon cubelets.

posted by Emily

Set for Spring

Who would’ve thought oranges could be quite so appealing?  If this doesn’t put you in the ’spring mood’, I don’t know what will.  Not too long now until the weather starts to get a little better here (above freezing at least, please!!)

These fabulous images have been taken by the very talented food stylist Aran Goyoaga over at Cannelle and Vanille.  Aran is a pastry chef and creates her own delicious recipes. 

I love the strong colour she has used here, particularly the blue against the orange…

See here for Aran’s recipe for Blood Orange sorbet amoungst other tempting treats!

posted by Emily