Project 52: Food Glorious Food

 

I’ve been having fun with my Project 52 assignments recently.  The last two assignments have been to take hone in on the type of commercial photography we want to focus on and to take a picture of the raw ingredients for a simple recipe.

So I got to shoot food and more food.

First up I decided to shoot a graphic shot of doughnuts.  I was feeling lazy and baking is tricky at the moment without a proper kitchen, so I picked up some Krispy Kreme doughnuts and then mixed up a pink glaze to get some interesting drips and splodges.

 

doughnuts (1 of 1)

 

For the raw ingredients challenge, I tried to get a bit arty and was inspired by the idea of an artist’s palette.

 

beetandorangesalad

 

Beetroot, Orange and Pistachio Salad

Roast some beets whole in their skins in a little olive oil, salt and herbs (some thyme branches are good) until soft.

Peel the beets and make a salad with some perky watercress or rocket/arugula, some peeled orange segments, some pistachios or pecans and some chunks of goat cheese.

Dress with sea salt, extra virgin oil and some good syrupy balsamic vinegar.

Slowly and painfully I feel that I am groping towards a style – I’m not there yet, but it definitely involves interesting colour stories, graphic elements, shapes and repetition and lots of mess.

   
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Comments

  1. Bianca says

    Thanks for the recipe, I’ve never cooked beets before and I know you said to roast until soft…but how long to you usually keep them in and at what temperature?
    Also, love the pink glaze, there’s a somewhat retro look to your re-invented donuts. Krispy Kreme should take a page…
    Your photographic signature style is starting to be identifiable even in just these two shots. Now pass me a “doughnut”!
    B

  2. says

    I usually roast them at around 400 degrees F (200C) for about 45 minutes. Depends on the size of your beets.
    I cannot bring myself to call them ‘donuts’. (And thanks for the kind words about my photos.

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