When the adorable Sasha Gill, from @thesashadiaries contacted me in late 2018, asking if she could send me a copy of her soon-to-be released debut vegan cookbook, Jackfruit & Blue Ginger, I was touched. I was even happier when Sasha and her publisher Murdoch Books kindly agreed to send an extra copy to one of my lucky audience members. That’s because it’s through sharing cookbooks full of delicious recipes with YOU that I get to say THANK YOU for being here and reading my ramblings. Now - enough gushing! Shall we take a closer look at what Jackfruit & Blue Ginger is all about and how you can win a copy?
Disclosure: This is a paid advertorial with SapienStone. All opinions expressed in this blog post are my own and I was in no way influenced by the company.
As you know from this blog posts here I’m a person who’s in the kitchen cooking pretty much daily and someone who works with food all the time as well. Hence a great kitchen work surface to me is essential; I’m really looking for something that’s durable, scratch resistant and pleasant on the eye too.
Hey you! Yes YOU!!! Did you know that before I started my blog, I’d read other people’s food blogs and drool over their photos and kinda wished they were my best friends so they could tell me where they learned to create such stunning images and delicious looking food. Do you do that too sometimes, you know, wish that the person whose content you love would know you’re there?
Kankana’s blog - Playful Cooking - was one of the blogs I read religiously before starting my own and Kankana was one of the people I wished were my blogging friend, meaning that it felt super special when she started following me back on social media and then, over the years actually really saw me and noticed me (blush). Now imagine my delight when Kankana asked me to review her debut cookbook THE TASTE OF EASTERN INDIA (FYI I nearly fell off my chair and of course said yes); I’m sharing the results of delving deeper into her cookbook here with you today :).
Now before I share the full recipe for this vegan tomato curry with you, want to know a little bit more about Kankana’s cookbook?
Disclosure: This is a paid advertorial with GEM® Avocado. All opinions expressed in this blog post are my own and I was in no way influenced by the company.
For me the best recipes are easy, vegan, quick and SO good, you can’t help but make them again and again and again! Today’s vegan green goddess sauce recipe, which I’ve developed in collaboration with GEM® Avocado, fits this criteria perfectly. It’s the kinda, throw-it-together-last-minute-sauce that ALWAYS comes out tasting delicious, even if you get a few of the measurements wrong, swap one herb for another, or add some extra pepper for good measure. It’s not precious or precise, though I’ve written it down in the best version that I know so that you can make the green goddess sauce, tinker with it and then make it even better ;).
When there is so much of everything already on the food market, how do you stand out? By making something so delicious and nourishing that everyone takes note! That’s exactly what the Belgium-based wife and husband team behind new muesli brand DEEMUESLI did when they came up with their two scrumptious muesli flavours. Tired of never finding organic, sugar-free, wheat-free muesli that was as delicious as it was filling, the couple took matters into their own hands and developed THE ultimate muesli worth waking up for.
Today I'm writing about food on instagram, why simplicity in food is everything and why I do what I do as part of my 3-day Saveur Awards countdown. However, if you're here for the delicious vegan tofu satay recipe, I don't blame you. Just scroll down to the very end to find what you're looking for ;).
WHEN INSTAGRAM BECAME THE HOME OF FOOD PORN
When Instagram launched in October 2010 it was all about sharing instant shots of yourself in the here and now. Think polaroids for the online, digital age. Posting candid, real shots is exactly what instagram pioneers did, that is, until they didn't anymore.
WHO IN THEIR RIGHT MIND WOULD START A FOOD BLOG IN 2014, 2017 OR WORST STILL 2018?
It's that very question we all ask ourselves when we sign our names on the dotted line and commit to squarespace for a 12 month period. Why do we ask ourselves this question? Because the odds are stacked against us. The chances of anyone seeing anything we produce on our food blog are pretty low and the chances of 'making it' as a food blogger even slimmer.
As an avid home cook and a food photographer everything starts with great food and a great work surface. If you think of it from the home cook's perspective if makes sense, right? Your ingredients have got to be right to create the dish you crave, but you also need a reliable, sturdy worksurface that makes the preparation process smooth and easy.
As a food photographer those two thing matter just as much - it's hard to shoot beautiful images if the food doesn't look right. And as for the worksurface it is ALWAYS a major consideration when I think about the mood and feel of a food photography image. It's the foundation from which I build my scene and tell my story. In fact if you read this blog post, this one and this one you'll know how incredibly important surfaces are in food photography and food styling.