Five Food Photography Tips from Cooking Without Limits — Discover

Food photography tips from Gabriela Lupu at Cooking Without Limits.

via Five Food Photography Tips from Cooking Without Limits — Discover


rose & raspberry jam


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A while ago, my friend Oksana gave me the most enchanting gift: a jar of rose petal jam from her mother´s garden. It was of the prettiest colour, a dark deep pinkish red, with countless little petals throughout and that floral perfume that´s almost more beguiling when it ascends from a jar. I really love that kind of old-fashioned flower recipe, and the idea of a having a mouthful of roses to stir into Greek yoghurt or fromage blanc sounded all too tempting, so I wanted to recreate it. For weeks now, I´ve been eyeing at the rose bushes in our garden, and when the buds finally opened about a week ago, sending subtle hints of summer scent towards anyone who crosses our foreyard, it was about time to grab my scissors.

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For this jam, the roses you choose have to be fragrant ones – because in this case, what we taste is actually what we smell. I wanted to eat the petals, too, so I liberally plucked off…

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Banana Coconut Water Smoothie Ingredients: 2 ripe bananas 1 cup milk 1 tablespoon honey 1 cup coconut water 1 tablespoon mixed seeds Directions: Add bananas to a blender. Add milk, honey, coconut water as desired to reach desired consistency for smoothie. Pour into a glass and garnish with mixed seeds. Serve right away. Recipe courtesy by Gratify […]

via Banana Coconut Water Smoothie — GratifyCooking.com