Jam Donuts

I made a cake for work last week and one of the comments that I got was that it tasted like a hot fresh donut. It didn’t take me long to sit there and think ‘mmmm donuts,..mmm…jam…mmmm jam donuts…mmm…must google jam donut recipe…’ and whola that became my thing to cook this weekend.

I am a fan of hot cinnamon donuts that have been cooked not long before eating but I probably only have about 1 a year, if that. They are just not something I indulge in too often. This weekend, I had looked up this recipe (taken from taste.com.au however, I used almond milk instead of the recommended normal milk as these days I only ever really have that or coconut on hand. Not sure that coconut would taste as good in cooking, but I find almond excellent to give sweets a nice flavour and have never been disappointed when baking with it.

The most tedious thing about this recipe is that you have to have a bit of time to do it. There are 2 times in the method that you have to leave the dough to rise and if you were pushed for time, I don’t think you would get the same results.

The cooking time is super fast and I was surprised how many the recipe made. Piping the jam was interesting but easy to learn from the 1st time how I could improve for next time eg jam with less chucks of fruit that can get stuck in the piping nozzle. Also having made these and got a hang of the techniques involved now I am dreaming of the endless possibilities eg chocolate donuts, lemon curd donuts, custards ones, yum, yum, so many variations to explore, can’t wait for more free time to try another batch!!

 

Prep and cook time: 2 hrs 30 minutes Serves: 12

Jam Donut ingredients

490g (3 1/4 cups) plain flour
55g (1/4 cup) caster sugar
3 teaspoons dried yeast
pinch of salt
250ml (1 cup) almond milk, warmed
100g butter, melted
3 egg yolks
canola oil, to deep-fry
jar strawberry jam
icing sugar, to dust

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Jam Donut method

  1. Add flour, salt, egg yolks and yeast to food processor with kneading blade
  2. Melt butter in microwave and then pour in almond milk
  3. Add liquid to the dry ingredients and knead for approximately 4 minutes
  4. Take dough out and transfer into large mixing bowl lined with plain flour, cover with glad wrap and refrigerate for a minimum of 2 hrs.
  5. Take dough out, roll into flat shape and cut 6cm rounds, lightly dust in flour and leave for 30 mins
  6. Heat oil in wok and start to add donut shapes, 4 at a time
  7. Cook for 1 minute each side before resting on paper towel
  8. Roll in icing sugar
  9. Pipe strawberry jam into centre of donuts (when cool)

Enjoy xx

 

 

 

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Posted in Baking, Cooking, Dessert, Food photography, Home cooking, Uncategorized | Tagged , , , , , , | 8 Comments

Satay Chicken Noodle Bowl

I feel like I haven’t done a post in a while, as I had holidays and then getting back to work and yoga has kept me really busy so things have been hectic in Brisvegas. But, inspired from my Satay Pork Noodle Bowl of last week, I decided to do a different take on it this week and I was very happy with the results. I definitely haven’t been eating as much meat over the last few years and sometimes I will look for options other than red meat for example turkey, chicken or pork. In making this meal this week, I knew the flavours I wanted to created and to have a good balance of protein and veggies.

Working full time often means things get busy! Coming home, doing some exercise, then also going to yoga and then home again from that and wanting a quicker option for dinner that doesn’t take long to prepare but sill has nutritional value and taste. I don’t get take away very often as I like to know what goes into my meals and I enjoy cooking so prefer to do it myself than have someone do it for me most meals, however, I do feel the desire to be able to prepare something which doesn’t take forever at times depending on how busy and tired I am. I had a flu shot this week and a really long 1 1/2 yoga workshop yesterday (which was awesome) but those things also make me realise how good it is to then balance out my time with a home cooked but not too long slaved in the kitchen meal.

With this dish, the most time consuming thing is making the meatballs and cooking them, however after that is done then the rest of it is quick and easy. If you can make the meatballs on the weekend, you can freeze and reheat them during the week for when you don’t have as much time.

I like to put lots of spices into the mince mixture as well as seasoning it really well and the time spent doing that is worth it as you bite into them and can a really tasty combination of flavours.

Prep and cook time: 30 minutes Serves: 2

Satay Chicken noodle bowl ingredients

500 grams chicken mince
1/4 cup satay sauce
1 ½ tablespoons minced garlic
1 tablespoon cardamon powder
1 tablespoon chilli flakes
125g vermicelli noodles
2 handfuls rocket leaves
3 shallots, thinly sliced
1 carrot, peeled and sliced
salt (to season)
pepper (to season)

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Satay Chicken noodle bowl method

  1. Add mince to medium sized bowl and season well with salt and pepper
  2. Add garlic, cardamon and chilli flakes and stir to combine
  3. Add the satay sauce and stir through
  4. Place a sheet of baking paper on a tray and roll the mix into small meatballs
  5. Put a splash of olive oil into a frypan and turn onto a medium heat
  6. Add the meatballs and cook for 4 mins each side, turning and moving the fry pan to get the balls to cook on all sides
  7. Turn the frying pan off and place the meatballs onto paper towel to rest
  8. Place the vermicelli noodles into a heatproof bowl and pour enough boiling water over to cover them, use a fork to separate, leave for 3 minutes
  9. Rinse the water from the noodles and portion them out into 2 serving bowls
  10. Start to top the noodles with the rocket, carrot and shallots
  11. Top with the meatballs and sprinkle peanuts on top (optional, not shown in my last pic)
  12. Use additional satay sauce as a dressing

Enjoy xx

Posted in Cooking, Dinner, Easy meals, food, Food photography, Home cooking, Vegetables | Tagged , , , , , , , , | 2 Comments

Satay Pork Noodle bowl

I find one of the best ways to get inspiration for my meal planning and cooking is to look through books and magazines. A favourite of mine are the Coles and Woolworths magazines as I find that they are always up to date with the latest trends as well as exploring seasonal ideas for food. When I got back from interstate and was doing my shopping, I picked up the latest Coles magazine, it was an Easter Special. I headed to the pub that afternoon for a cold beer off the tap, so I took it with me and decided to have a flick through to get some ideas. One of the recipes I came across looked like it had a Vietnamese twist to it and I love Vietnamese food so I decided on that for last weekend. I had all of the ingredients but randomly I didn’t feel like cooking (shock horror) so I froze the mince and took it out again as one of my friends was coming over for Anzac Day afternoon so decided we could make it and enjoy it together. The preparation was half the fun for this meal as we got to have a beer, cut the veggies and put it all together in a bowl. I love how colourful the dish turned out and that as well as getting your protein and veggie serves, you also get a bit of spice from the chilli flakes in the mince and the satay sauce.

Prep and cook time: 30 minutes Serves: 2

Satay Pork noodle bowl ingredients

500 grams pork and veal mince
1/4 cup satay sauce
1 ½ tablespoons minced garlic
1 tablespoon fennel seeds
1 tablespoon chilli flakes
125g vermicelli noodles
butter lettuce
1 carrot
1 lebanese cucumber
1 red capsicum
3 shallots
granulates peanuts
salt (to season)
pepper (to season)

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Satay Pork noodle bowl method

  1. Add mince, garlic, fennel and chilli flakes to medium sized bowl
  2. Season with salt and pepper then stir to combine
  3. Add the satay sauce and stir through
  4. Place a sheet of baking paper on a tray and roll the mix into small meatballs
  5. Put a splash of olive oil into a frypan and turn onto a medium heat
  6. Add the meatballs and cook for 4 mins each side, turning and moving the frypan to get the balls to cook on all sides
  7. Take out and set aside
  8. Place the vermicelli noodles into a heatproof bowl and pour enough boiling water over the noodles to cover them, use a fork to separate, leave for 3 minutes
  9. Cut the carrot, capsisum and cucumber into edible portions, break apart the lettuce leaves and place with the veggies
  10. Rinse the water from the noodles and portion them out into 2 serving bowls
  11. Start to top the noodles with the veggies
  12. Reheat the meatballs and place on top, sprinkle peanuts on top
  13. Use additional satay sauce as a dressing

Enjoy xx

Posted in Dinner, Down time, Easy meals, food, Food photography, Home cooking, Vegetables, Weekend | Tagged , , , , , , , , , | 2 Comments

BBQ Chicken Skewers

I have been on holidays and in WA with family for the last little while. We had many meals out and about and a few in and one of the nights we did a BBQ and I made these delicious chicken skewers. It was quite funny to have to adapt my normal cooking where I have every spice and herb at my fingers tips as well as tins, pans and utensils to a different style of cooking, where there was less available to create with and a more relaxed style to the meals we ate. We stayed at a beautiful air b and b in a place called Marmion, it was walking distance to the beach – an amazing trip. Not to mention the highlight with the birth of my 1st nephew – the gorgeous little Ozzy Cullen. Welcome to the world Ozzy, we are all so happy you have arrived and will get to be part of your lives and watch you grow and learn in this big wide world of ours.

This meal was one I did the night Ozzy was born, where most of the family waited at the house for news before heading to the hospital to meet our newest member.

The trip itself was amazing, we really got out and about and saw the sites. Rottnest Island was a definite favorite and it was very cool to see the cute little Quokkas – kind of scary to see them eating the left over food on the island though * 😦 * . I might do a separate post about the holiday and talk about all the places we went to in a non food related manner (to be continued!)

Prep and cook time: 30 minutes Serves: 6

Chilli chicken marinade ingredients

1 ½ tablespoons minced garlic
3 fresh red chillis
1/3 cup brown sugar
1/4 cup white vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
juice of one lime
salt (to season)
pepper (to season)

Chilli chicken marinade method

  1. Add garlic to medium sized mixing bowl
  2. Chop chillis and transfer to the bowl
  3. Add brown sugar
  4. Add white vinegar
  5. Add red wine vinegar
  6. Add olive oil
  7. Add lime juice
  8. Stir, leave to sit for 5 minute

Lemon pepper marinade ingredients

1 ½ tablespoons minced garlic
1/3 cup olive oil
1/3 cup lemon juice
salt (to season)
pepper (to season)

Lemon pepper marinade method

  1. Add garlic, olive oil and lemon juice to mixing bowl
  2. Season well with salt and pepper
  3. Stir, leave to sit for 5 minutes

Avocado Salad ingredients

1 x prepacked lettuce leaf salad
1 x large avocado
1 x ½ lemon to drizzle as dressing

BBQ Chicken skewers method

  1. Count out enough skewers and put them in a dish of water for 30 minutes so they don’t burn when you cook them
  2. Set up 2 dishes for your marinade
  3. Make each marinade in the dish and cut the chicken into slices to ensure all parts of the meat are nicely coated.
  4. For the chilli marinade have a red onion and slice it into portions to add between chicken pieces
  5. For the lemon pepper marinade use a red capsicum
  6. Cut the chicken into cubes and thread onto the skewers alternating with the vegetables as you go
  7. BBQ the skewers on a hot bbq plate turning as you go for 20 – 30 minutes until the juices run clear.

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I found this meal to be easy and delicious – perfect for our occasion. A BBQ is such a good way to celebrate with family and friends and there is not as much preparation work as an oven baked meal. Not to mention the wonderful smells from the moment the skewers hit the hot plate!

 

Posted in Cooking, Easy meals, food, Food photography, Home cooking | Tagged , , , , , | 2 Comments

Rocket Pesto

This rocket pesto is to die for! I love making homemade pizzas and after earlier this year trying Kale Pesto for the 1st time, I realised I wanted to try the same with rocket. I have made Basil Pesto a number of times however, it is nice to make something new and different and this hits the nail on the head. The best thing is that you can use it for a base for homemade pizza instead of barbecue or tomato sauce, both of which have a lot of sugar. Another good thing about making pesto, is that it is super easy to divide up into small sandwich bags, label and freeze so mid week when you want the depth of flavour but you don’t have time for it, you can take it out and either defrost it during the day or nuke it in the microwave so that you can get use it for your meal without the prep time and clean up time needed to prepare and make it.

I have never eaten rocket pesto when out and about, am open to it, but have not yet ordered anything that it has been served with. I think it has many uses – on breakfast plates, for pasta, for a topping on eggs, for a bit of a dip and many more ideas.

This recipe is simple and straightforward. You need a good food processor and away you go. I have tried many different store bought pesto’s over my time and even though there is one at Aldi which I think beats all other store bought ones, I always prefer to make my own as I often find the store ones to be too salty.

I have never been an awesome grower of fruits and veggies, albeit I have tried, but a lot of the ones I have tried to grow have died.  Either they were too hot or too well watered or something, I never knew quite what I did to kill them. However, rocket is a vegetable that has so many versatile uses that with some of that and some baby spinach leaves in your garden, I think you are home and hosed. If you are buying it, I recommend the separate bags of rocket leaves as opposed to the combined ones. In my experience the rocket leaves tend to go wet and withered much faster than the spinach leaves to the point that you have to throw away a lot of good spinach due to aged rocket. If you buy them separately and keep them in your fridge in separate containers you will have your green smoothies as well as dinner greens sorted.

Prep and cook time: 15 minutes

Rocket Pesto Ingredients

120g rocket
5 large garlic bulbs, peeled
1/3 cup parmesan cheese, grated
1/3 cup pine nuts
1 tablespoon olive oil
1 tablespoon lemon juice
salt, to season
pepper, to season

Rocket Pesto Method

  1. Fill processor with fresh rocket
  2. Peel and cut ends of garlic bulbs and add to processor
  3. Add cheese and pine nuts, turn on to a low speed
  4. Pour the olive oil in through the top opening of the blender
  5. Take off the lid, scrap down the sides with a spatula and then pour in lemon juice, stir further till all combined.
  6. Taste and add a little more lemon juice if needed

Enjoy!! xx

 

 

 

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Choc Banana Smoothie Bowl

Weekend breakfasts!!! They are the best! I never mind eating more food on the weekends as I like to indulge a little. It is so easy to make a smoothie bowl and top it with awesome ingredients. The hardest bit I find would be remembering to chop the banana up the night before and put it in the freezer. The smoothie definitely doesn’t taste as good if the banana is not frozen first. Having experimented over the last year with different types of smoothies, I would say this combination is one of the best. I never used to like banana in a smoothie as I felt it made me too full but then I began using almond milk and now I absolutely love having a banana smoothie for lunch some days also.

This is as simple as adding the ingredients, blending it, pouring it into the bowl and topping it however you wish.

Choc Banana Smoothie Bowl ingredients

1 x cup frozen banana
1 tablespoon cacao powder
1 cup almond milk, chilled
1 tablespoon honey
cinnamon powder, pinch
nutmeg powder, pinch
coconut chips
cacao nibs
passionfruit
strawberries

Choc Banana Smoothie Bowl method

  1. Add frozen banana, cacao powder, almond milk, honey and spices to blender cup
  2. Blend ingredients till smooth and consistent
  3. Pour into serving bowl
  4. Top with coconut chips, cacao nibs, strawberries and passion fruit

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Pumpkin, pine nut and rocket pizza

If homemade pizza is not the best thing ever to cook, I honestly don’t know what is. It is so easy to do and there are so many great toppings to play around with, not to mention that your own style ones won’t leave you feeling too full and needing to wash it down with a coke the way that some store bought ones do.

One of my friends (thank-you Kayla) brought me this awesome piece of jap pumpkin earlier in the week and I knew I wanted to season it and roast it, then I was thinking, hmmm what can I do with it, then of course homemade pumpkin pizza came to mind. We were talking about pizzas at work today and I would not be surprised if the 3 of us involved in the conversation ended up with our own varieties coming fresh out of the oven tonight. They are just so easy to make and tasty at the same time.

I pretty much always use whole wheat pita bread now. I find it goes crispy really well, and holds the ingredients on top quite well also. I have used tortillas in the past as well for the base, but sometimes I think it varies on results depending on which brand you get. With whole wheat pita, I find the results are pretty consistent and you would have to not be paying any attention to burn it whereas the tortilla base cooks a lot faster and you do run that risk.

Last night I seasoned and roasted my pumpkin and then tonight I char grilled it on the stove top for a little bit. After that it was a simple matter of putting a few ingredients on the top and pacing out the cooking so that each layer had started to cook before the next layer went on top.

Hump day = homemade pizza day, I say! Weekend looks like it is fast approaching, woo hoo. Would have loved a glass or 2 of a nice shiraz with this tonight, but I haven’t been drinking other than the end of the week for a while now, so I will have to save that thought and enjoy that coming my way soon.

Prep and cook time: 30 minutes Serves: 2

Pumpkin, pine nut and rocket pizza ingredients

1 x whole wheat pita bread
2 tablespoons rocket pesto (homemade)
6 slices chorizo
sprinkle of grated cheese
½ cup pumpkin, roasted, then chargrilled
1 long red sweet chilli pepper
1 green jalapeno
drizzle of balsamic vinegar
handful fresh rocket

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Pumpkin, pine nut and rocket pizza method

  1. Preheat oven to 180 degrees
  2. Cover pita with rocket pesto, grated cheese and top with chorizo slices, oven bake 2 minutes
  3. Top with pine nuts, bell pepper and jalapeno, bake another 2 minutes
  4. Take out of oven, pour balsamic vinegar over pumpkin pieces and add handful of rocket

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Posted in Dinner, Easy meals, Home cooking | Tagged , , , , , , | 1 Comment

Salmon Quinoa Broccoli Bites

I have been consciously cutting back on meat for a while now or choosing other meals that have less meat or fish instead. In thinking about making these Salmon Quinoa bites, I wanted to make something healthy that was not too meat orientated and using Quinoa as it is something I don’t do every day. For week night cooking, I don’t usually get super heavily involved in what I am doing as the time disappears too quickly but these were good as after they are rolled, the hard work is over and you can just pop them in the oven. Seems to me like they are best served as a snack or appetizer as the Quinoa does make you quite full and one or two would be enough combined with some other tapas to get you through serving them to guests as a variation of the traditional ‘meatball’ stuck on a toothpick .

For this particular night, I did the bites with coconut cream and spinach to make a creamy pasta sauce that was delicious! I ate a bowl of it, then looked into the empty bowl and thought, ‘yep, that was pretty tasty’. I often use coconut cream as a pasta sauce instead of a heavy cream based one as I know exactly what goes into the meal then and there are no hidden nasties.

This meal is quite filling for a less satisfying meal, I would snack on the bowl of the bites without turning them into a pasta dish as well. They freeze and reheat ok so they can be made in advance and then grabbed out quickly for a night when you don’t have as much time (for me that is my yoga nights – nameste).


Prep and cooktime: 20 minutes Serves: 4

Salmon Quinoa Brocolli Bite Ingredients

Brocolli head, medium size
400 gram pink salmon, tinned
1 cup cooked Quinoa
2 free range eggs
1/3 cup grated cheese
salt, to season
pepper, to season
olive oil, splash
400ml can coconut milk
spaghetti
fresh baby spinach leaves

Salmon Quinoa Broccoli Bites Method

  1. Preheat oven to 180 degrees
  2. Start by emptying the salmon into a serving bowl and break up with a fork
  3. Then put broccoli in a food processor and blitz
  4. Transfer broccoli to bowl and add cooked quinoa, followed by eggs and grated cheese
  5. Season with salt and pepper then stir to combine, so that all ingredients are thoroughly mixed together
  6. Lay a sheet of baking paper onto a tray
  7. Roll mix into small balls place separate out onto tray
  8. Cook for 30 minutes, until light golden in colour, leave to rest in oven for 2-3 minutes after turning off
  9. Boil water in a saucepan, season with salt, pepper and olive oil and cook according to packet instructions
  10. Pour contents into colander to drain water then return saucepan to the stove
  11. Add the can of coconut milk and once simmering pour pasta back into saucepan, add spinach leaves and serve
  12. Transfer into small serving bowls and top with Salmon Quinoa Broccoli Bites, top with cracked pepper and grated parmesan cheese

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Enjoy xx

 

 

 

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Green Smoothie Bowl

I love a hearty breakfast on the weekends, some bacon, eggs and gooey sauce never go astray. One of my friends and I did that yesterday and went to this great little café where we had an awesome breakfast overlooking a beautiful landscape. My meal was a breakfast burger, which hit the nail on the head – it came with a hashbrown on the actual burger itself and had a really tasty spicy relish to go with it. So yum, will have to have it again. As I have ticked the indulgent breakfast box this weekend, I thought this morning I would go back to a healthier option and I wanted the hit of greens too.

This combination is one of my favourites and a go to when I have minutes to spare heading out the door for work, but I have a chance to blend this up and then can usually drink it in the car on my way to work.

 

Green Smoothie Bowl ingredients

1 x cup frozen mango pieces
2 handfuls baby spinach leaves
375ml coconut water, chilled
frozen strawberries
coconut chips
chia seeds

 

Green Smoothie Bowl method

  1. Add frozen mango, spinach and coconut water to blender cup
  2. Blend ingredients till smooth and consistent
  3. Pour into serving bowl
  4. Top with coconut chips, chopped strawberries and chia seeds

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Enjoy xx 

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Food photography background board tutorial

So, I have been wanting to find more backgrounds to use for my food pics but I wasn’t really sure where to start or what I wanted to achieve. But I took to Pinterest and was able to find some tutorials on making food photography backgrounds so I took out my paints and decided to create one for myself. I always envy people on Instagram who have amazing pictures of not only their food but their kitchen set up and sometimes I have to rack my brain to figure out how they achieve such cool backgrounds. I admit that most of the time, I cannot figure this out, sigh!

So instead of running out and buying a new kitchen or marble bench top every time I wanted to take pictures of something, I thought I would experiment with making my own and see what I could come up with.

Last weekend, I went to this awesome shop that I used to go to frequently when I was studying Architecture. At the time it was located in West End, but before leaving the other day, I googled it and am glad I did as I found out they have moved to Woolloongabba. So off I headed with the dimensions and idea of what I was after ever optimistic that I would find it………I was blown away that I actually did find what I was looking for and at bargain prices!! I am not a total tight arse, but I have, in the past, spent loads of money on hobbies, ie painting, jewellery making, timber making only to find it was something that I wasn’t really into long term and I felt when I go through phases like that it is sort of a waste of money. I never however, really feel that way with cooking as I see it as a necessary part of life but as I love it so much, I am able to turn it into a hobby that fits in with my life but doesn’t cost me an abominable fortune.

So, what I was looking for was some kind of timber or bench top, different to what I already had that would fit my kitchen bench and store easily out of the way.

I picked up 3 awesome boards – the light cream one in the pics below was a measly $5 can you believe it!!!! If I get over this hobby in a little bit (which I am pretty confident I won’t but you never know, I won’t mind having spent that and then donating it to charity for someone to do what they wish with it). I wouldn’t feel this way if I spent a ton of money as I am more practical when it comes to money than that and enjoy being thrifty where I can be (within reason).

Board Zero

So, now, I would like to show you what I did with my new ‘kitchen bench top’ and how I turned it into a background for my food blog. Dun, dun, dun, dar, que the music! 

From Pinterest, the best advice I could find came from this blog, http://www.confessionsofafoodie.me/2015/07/how-to-paint-photo-backgrounds.html I did look at a number of ideas on there, but I found that Ani’s was the closest to the look I wanted to create and I loved how the blog post showed you step by step pictures along the way of how she created her boards – thanks Ani!!

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 Method 

  1. I taped the edges of my kitchen board with masking tape as I wanted to be able to use both sides of the board and I didn’t want too much mess going down the edges to be seen when I use the lighter side.
  2. I started with a layer of gesso, I used to use this all the time to prime a canvas even if it was coated with gesso just to get a feel for the material and size and the frame.
  3. After the gesso had dried I did a layer of black paint, using gouche. It is what I already had in my painting kit, so I figured I would try that. (Otherwise I would recommend acrylic paint).

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5. After waiting for the paint to dry, which took approximately 1 hr, I then did a layer using modelling compound.
6. For this I used a kitchen knife to spread it around and then I used some rubber tipped painting tools to create various textures.

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7. After this was dry, I then did the final layer of paint, mixing black and white as I wanted the finished colour to be grey not black and have a bit of different shades through it to create a nice non solid colour effect.

Board 7

8. The final step in the process which I did as Ani had advised she did this for hers, was to cover the board with a matte varnish. I did mine as per the bottle instructions because I noted her advice that varnishing it would be a good way to seal all the paint so that it doesn’t go all over the actual bench when I am using the other side (insert shocked smiley emoticon with hands on side of face, when realising bench was covered in black/grey paint, oh nooooooooooooooooooooooo! which did not occur luckily as the varnish did the trick).

9. Not only was this a super fun way to spend sometime it allowed me to be creative in a hands on way that I don’t get to do as often as I would like these days. I encourage anyone who is into their food photography to give this a red hot go, better than purchasing textures off the internet which anyone can use and the results are original, one of a kind!

Board feature picture

This is the final product – me using the board I made in one of my instagram pictures with a delicious homemade pizza I had some of for dinner. Wola!! I am very happy with the results.

Board in photos

Posted in DIY, Down time, Tutorial, Weekend | Tagged , , , , | 7 Comments