Katie's quick Shepherd's pie with roasted garlic cheesy mash
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600g lean organic beef mince (ground beef)
1 brown onion, finely diced
3 large cloves garlic, minced
2 cups beef or chicken stock
1½ tablespoons tomato paste
1/3 cup Worcester sauce
3 tablespoons HP sauce
3 tablespoons BBQ sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
4 sprigs fresh thyme leaves
Salt & freshly ground black pepper
Olive or canola oil for frying
For the topping:
3 large cloves garlic, whole, skin on
3 large cloves garlic, whole, skin on
5 evenly-sized large floury potatoes, peeled, washed and cut into halves
2 tablespoons Natural Greek yoghurt
1/3 cup milk
50g Parmesan, finely grated
A few extra fresh thyme sprigs
Extra Parmesan for topping and serving
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Preheat oven to 180˚C (350˚F).
Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small , sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.
Fill a medium-large pot half-full with cold water, add a good pinch of salt then add in the halved potatoes. Bring to the boil over high heat then reduce heat to medium-high and cook at a high simmer until potatoes as fully soft in the middle when tested with a knife. Note: to ensure really creamy mash, always make sure your potatoes are thoroughly cooked, if they remain even ever so slightly firm in the middle you’ll never get them smooth, as you’ll just end up with tiny lumps dotted throughout the mash.
Drain potatoes, tip them back into the pot and using a potato masher, break up the cooked potatoes, then pass through a Tamil sieve or the finest setting on a potato ricer until totally smooth. Add in the milk, yoghurt, cooled roasted garlic pulp, and grated Parmesan and whip together to combine thoroughly along with a very good seasoning of salt and black pepper. Transfer to a large piping bag fitted with a star-shaped nozzle (the one I used measured 1cm/0.4”) and set aside until required.
Heat 1 tablespoon of oil in a large, deep frying pan or saucepan. Add the onion and fry gently for 5 minutes, then add the garlic and continue to sauté over medium heat for a further 5-7 minutes before adding in the beef, break the mince up using the end of a spatula and combine all together. Fry until meat has browned then add the stock; tomato paste; HP sauce; Worcester sauce, fresh thyme leaves and stir all together. Cook for 30-40 minutes to infuse all flavours together and sauce has thickened. Fill baking dishes (this quantity will fill a single dish measuring 24 x 18cm/7 x 9.5” or 4 smaller 10cm/4” ramekin-style pots).
Fill a medium-large pot half-full with cold water, add a good pinch of salt then add in the halved potatoes. Bring to the boil over high heat then reduce heat to medium-high and cook at a high simmer until potatoes as fully soft in the middle when tested with a knife. Note: to ensure really creamy mash, always make sure your potatoes are thoroughly cooked, if they remain even ever so slightly firm in the middle you’ll never get them smooth, as you’ll just end up with tiny lumps dotted throughout the mash.
Drain potatoes, tip them back into the pot and using a potato masher, break up the cooked potatoes, then pass through a Tamil sieve or the finest setting on a potato ricer until totally smooth. Add in the milk, yoghurt, cooled roasted garlic pulp, and grated Parmesan and whip together to combine thoroughly along with a very good seasoning of salt and black pepper. Transfer to a large piping bag fitted with a star-shaped nozzle (the one I used measured 1cm/0.4”) and set aside until required.
Heat 1 tablespoon of oil in a large, deep frying pan or saucepan. Add the onion and fry gently for 5 minutes, then add the garlic and continue to sauté over medium heat for a further 5-7 minutes before adding in the beef, break the mince up using the end of a spatula and combine all together. Fry until meat has browned then add the stock; tomato paste; HP sauce; Worcester sauce, fresh thyme leaves and stir all together. Cook for 30-40 minutes to infuse all flavours together and sauce has thickened. Fill baking dishes (this quantity will fill a single dish measuring 24 x 18cm/7 x 9.5” or 4 smaller 10cm/4” ramekin-style pots).
Pipe mashed potato onto top of meat filling, sprinkle with a little extra grated Parmesan, a seasoning of black pepper and a garnish of a fresh thyme sprig, then bake in the oven for 40-50 minutes or until top of piped potato is golden brown.
Serve hot with extra grated Parmesan (optional).
Serves 4
Serves 4
BBQ sweetcorn with Harissa spiced chicken and toasted Quinoa salad with marjoram and lemon, lemon yoghurt dressing.
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3 fresh sweetcorn cobs (use frozen if you wish)
12-16 baby Roma tomatoes
1 large (or 2 small) chicken breast, sliced into thin strips
1-1.5 teaspoons harissa paste
Juice of 1 lemon
1 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Handful flaked almonds
Handful fresh basil leaves
A few sprigs fresh marjoram
12-16 baby Roma tomatoes
1 large (or 2 small) chicken breast, sliced into thin strips
1-1.5 teaspoons harissa paste
Juice of 1 lemon
1 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Handful flaked almonds
Handful fresh basil leaves
A few sprigs fresh marjoram
Salt & freshly ground black pepper
Olive oil
For the dressing:
1/2 cup natural organic yoghurt
Juice 1 lemon
1 tablespoon EVVO
Freshly ground black pepper
Extra lemon wedges for serving (optional)
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For the dressing:
1/2 cup natural organic yoghurt
Juice 1 lemon
1 tablespoon EVVO
Freshly ground black pepper
Extra lemon wedges for serving (optional)
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Preheat oven to 180˚C (350˚F).
Place quinoa into a medium-sized pot and cover with 3 cups of cold water. Bring to the boil over high heat then reduce to medium and simmer for 20 minutes or until all the water has been absorbed.
Drain and set aside.
Into a medium-sized mixing bowl, add the harissa paste, juice of 1 lemon, 1 tablespoon olive oil, salt and black pepper to taste, whisk together then add the thinly sliced chicken, stir to coat in marinade, cover bowl with cling wrap then transfer to the fridge for 30-60 minutes.
Add 1 tablespoon olive oil into a large frying pan, warm over medium-heat then add the marinated chicken, fry gently until cooked through.
Turn cooled quinoa out onto a large, non-stick metal baking tray. In a small bowl combine paprika and cayenne pepper then sprinkle evenly all over quinoa, toss all together thoroughly. Sprinkle flaked almonds on top and again toss together to combine. Roast in the oven for 30-40 minutes or until quinoa is golden and toasted. Remove from oven, combine with spiced chicken then turn out into a serving bowl or platter.
Scatter with fresh baby basil leaves, a few marjoram leaves and serve warm with lemon yoghurt dressing.
To make the dressing; combine all ingredients together and serve chilled with warm salad.
Serves 8 as a side, 4 as a main lunch.
Place quinoa into a medium-sized pot and cover with 3 cups of cold water. Bring to the boil over high heat then reduce to medium and simmer for 20 minutes or until all the water has been absorbed.
Drain and set aside.
Into a medium-sized mixing bowl, add the harissa paste, juice of 1 lemon, 1 tablespoon olive oil, salt and black pepper to taste, whisk together then add the thinly sliced chicken, stir to coat in marinade, cover bowl with cling wrap then transfer to the fridge for 30-60 minutes.
Add 1 tablespoon olive oil into a large frying pan, warm over medium-heat then add the marinated chicken, fry gently until cooked through.
Turn cooled quinoa out onto a large, non-stick metal baking tray. In a small bowl combine paprika and cayenne pepper then sprinkle evenly all over quinoa, toss all together thoroughly. Sprinkle flaked almonds on top and again toss together to combine. Roast in the oven for 30-40 minutes or until quinoa is golden and toasted. Remove from oven, combine with spiced chicken then turn out into a serving bowl or platter.
Scatter with fresh baby basil leaves, a few marjoram leaves and serve warm with lemon yoghurt dressing.
To make the dressing; combine all ingredients together and serve chilled with warm salad.
Serves 8 as a side, 4 as a main lunch.
Rhubarb, peach & raspberry blueberry muffin pie with vanilla almond crumble
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1/2 cup slivered almonds
3 tablespoons caster sugar
1 large/2 small bakery-bought blueberry muffin, crumbled into small pieces
2 ripe yellow peaches, stone removed & flesh cubed
Handful fresh blueberries*
1 cup raspberries* (*use fresh if you can but frozen is fine)
5-6 stalks fresh rhubarb
3/4 cup plain flour, sifted
1/2 cup light brown sugar
1/2 cup chilled butter, cubed
3 tablespoons caster sugar
1 large/2 small bakery-bought blueberry muffin, crumbled into small pieces
2 ripe yellow peaches, stone removed & flesh cubed
Handful fresh blueberries*
1 cup raspberries* (*use fresh if you can but frozen is fine)
5-6 stalks fresh rhubarb
3/4 cup plain flour, sifted
1/2 cup light brown sugar
1/2 cup chilled butter, cubed
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Preheat oven to 180˚C (350˚F).
Place slivered almonds on a baking tray, sprinkle with 1 tablespoon of caster sugar and roast in the oven for 15-20 minutes or until lightly golden and caramelised, remove and place half the almonds (setting the remaining half aside) in a food processor and grind down to a fine/sandy texture.
Add sifted flour into a mixing bowl, using your hands rub in chilled butter until mixture resembles fine breadcrumbs then stir in the sugar and ground almonds.
Place rhubarb into a bowl and coat with remaining 2 tablespoons of caster sugar, turn out into a baking dish, top with the cubed peaches and raspberries then scatter the crumbled muffin on top followed by a handful or two of crumble mix (depending on personal pref.) finally sprinkle top with the blueberries and remaining roasted slivered almonds.
Bake for 40 minutes or until top if golden brown and fruit in the bottom cooked (use a skewer to test).
Serve warm with vanilla cream.
Place slivered almonds on a baking tray, sprinkle with 1 tablespoon of caster sugar and roast in the oven for 15-20 minutes or until lightly golden and caramelised, remove and place half the almonds (setting the remaining half aside) in a food processor and grind down to a fine/sandy texture.
Add sifted flour into a mixing bowl, using your hands rub in chilled butter until mixture resembles fine breadcrumbs then stir in the sugar and ground almonds.
Place rhubarb into a bowl and coat with remaining 2 tablespoons of caster sugar, turn out into a baking dish, top with the cubed peaches and raspberries then scatter the crumbled muffin on top followed by a handful or two of crumble mix (depending on personal pref.) finally sprinkle top with the blueberries and remaining roasted slivered almonds.
Bake for 40 minutes or until top if golden brown and fruit in the bottom cooked (use a skewer to test).
Serve warm with vanilla cream.
Serves 4-6.
Rhubarb, Mascarpone and hazelnut tartlets
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1/4 cup plain flour
2 tablespoons light brown sugar
50g hazelnuts
3 heaped tablespoons mascarpone cheese
1 teaspoon vanilla bean paste
2 teaspoons Frangelico liqueur
8 stalks fresh rhubarb, chopped into 2.5cm/1" pieces
3 tablespoons caster sugar
Pre-rolled vanilla bean/sweet shortcrust pastry
2 tablespoons light brown sugar
50g hazelnuts
3 heaped tablespoons mascarpone cheese
1 teaspoon vanilla bean paste
2 teaspoons Frangelico liqueur
8 stalks fresh rhubarb, chopped into 2.5cm/1" pieces
3 tablespoons caster sugar
Pre-rolled vanilla bean/sweet shortcrust pastry
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Pre-heat oven to 200˚C (392˚F).
Butter 4 individual non-stick tartlet tins (the ones I used measured 12.7cm/5" round) and line with pre-rolled pastry. Place a small sheet of non-stick baking parchment into each then fill with baking beads or something heavy like rice or coins and blind-bake for 15 minutes in pre-heated oven before removing paper/rice etc. then baking for a further 5 minutes. Remove pastry cases from oven and allow to cool slightly.
Scatter hazelnuts onto a baking tray and toast for 10-15 minutes then remove from oven and blitz to a fine/medium sandy texture in a food processor, or chop by hand.
Combine flour, brown sugar, Mascarpone, vanilla bean paste, and Frangelico along with the ground hazelnuts in a bowl and stir thoroughly to combine into a thick paste.
Place chopped rhubarb and caster sugar into a medium-sized saucepan and bring to a simmer over medium heat for 2-3 minutes. Remove from heat and strain juices into a bowl through a strainer, retaining both stewed fruit and liquid. Return the latter to the pan and continue simmer over medium-high heat until reduced by 3/4 and you are left with a very thick, glossy syrup.
Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over base, repeat with other cases and paste then top with stewed rhubarb.
Bake for 30 minutes or until pastry is golden and rhubarb fully cooked.
To serve brush top of tartlets with reduced rhubarb syrup and serve warm with cream.
Serves 4.
Butter 4 individual non-stick tartlet tins (the ones I used measured 12.7cm/5" round) and line with pre-rolled pastry. Place a small sheet of non-stick baking parchment into each then fill with baking beads or something heavy like rice or coins and blind-bake for 15 minutes in pre-heated oven before removing paper/rice etc. then baking for a further 5 minutes. Remove pastry cases from oven and allow to cool slightly.
Scatter hazelnuts onto a baking tray and toast for 10-15 minutes then remove from oven and blitz to a fine/medium sandy texture in a food processor, or chop by hand.
Combine flour, brown sugar, Mascarpone, vanilla bean paste, and Frangelico along with the ground hazelnuts in a bowl and stir thoroughly to combine into a thick paste.
Place chopped rhubarb and caster sugar into a medium-sized saucepan and bring to a simmer over medium heat for 2-3 minutes. Remove from heat and strain juices into a bowl through a strainer, retaining both stewed fruit and liquid. Return the latter to the pan and continue simmer over medium-high heat until reduced by 3/4 and you are left with a very thick, glossy syrup.
Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over base, repeat with other cases and paste then top with stewed rhubarb.
Bake for 30 minutes or until pastry is golden and rhubarb fully cooked.
To serve brush top of tartlets with reduced rhubarb syrup and serve warm with cream.
Serves 4.
Blood orange, mango and peach granita
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1 mango, peeled, flesh cut into round pieces
3 ripe yellow peaches, stone removed, cut into chunks
2 cups fresh blood orange juice
Juice 1 lemon
3 ripe yellow peaches, stone removed, cut into chunks
2 cups fresh blood orange juice
Juice 1 lemon
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Add all ingredients into the bowl of a food processor and whizz until smooth. Hold a sieve over a deep baking tray (the one I used measured 42 x 30cm/16.5 x 29" ~ so use one in or around these dimensions). Pour the granita liquid through the sieve into the tray pressing as much of the pulp through as you can, discard whatever final bits which won't pass through then carefully transfer the filled tray into a flat shelf in the freezer. Freeze for 2-3 hours or until required then scrape into fluffy granita snow using a fork or two.
Serve immediately.
Serves 4.
Serve immediately.
Serves 4.
Roast almond, peanut and pistachio cranberry nut brittle
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100g butter
2/3 cup light brown sugar
1/2 cup golden syrup
2 teaspoons Frangelico liqueur
2/3 cup plain flour, sifted
1 teaspoon baking powder
1/2 cup unsalted, roasted peanuts
1/2 cup pistachios, shelled
1/2 cup whole roasted almonds
1/2 cup dried cranberries
Pinch sea salt flakes
2/3 cup light brown sugar
1/2 cup golden syrup
2 teaspoons Frangelico liqueur
2/3 cup plain flour, sifted
1 teaspoon baking powder
1/2 cup unsalted, roasted peanuts
1/2 cup pistachios, shelled
1/2 cup whole roasted almonds
1/2 cup dried cranberries
Pinch sea salt flakes
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Pre-heat oven to 180˚C (350˚F).
Line a large baking sheet with non-stick baking parchment.
Into a medium-sized saucepan add the butter, sugar and golden syrup. Bring to the boil over high heat then reduce to medium/low and simmer for 5 minutes. Remove pan from heat then add the flour and baking powder stirring all well to combine.
Into the hot mixture add all the remaining ingredients, mix then pour out onto preprepared baking sheet. Bake for 20 minutes until dark golden brown. Remove from oven and allow to cool for 5-10 minutes. You'll notice the outside of the brittle will harden first leaving the centre part softer. Break off the hardened edges and set these aside then return the softer middle part to the oven for a further 10 minutes. remove and allow to cool thoroughly.
To serve, smash the brittle into small pieces and place in serving bowls (great for after dinner nibbles with coffee) or place into clear cellophane gift bags, close bag with ribbon or twine and use as homemade Xmas pressies :)
Line a large baking sheet with non-stick baking parchment.
Into a medium-sized saucepan add the butter, sugar and golden syrup. Bring to the boil over high heat then reduce to medium/low and simmer for 5 minutes. Remove pan from heat then add the flour and baking powder stirring all well to combine.
Into the hot mixture add all the remaining ingredients, mix then pour out onto preprepared baking sheet. Bake for 20 minutes until dark golden brown. Remove from oven and allow to cool for 5-10 minutes. You'll notice the outside of the brittle will harden first leaving the centre part softer. Break off the hardened edges and set these aside then return the softer middle part to the oven for a further 10 minutes. remove and allow to cool thoroughly.
To serve, smash the brittle into small pieces and place in serving bowls (great for after dinner nibbles with coffee) or place into clear cellophane gift bags, close bag with ribbon or twine and use as homemade Xmas pressies :)
Chocolate cinnamon teacakes
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200g unsalted butter, softened
3/4 cup caster sugar
1 teaspoon vanilla bean paste
2 free-range eggs
1.5 cups self-raising flour
1/3 cup Dutch process cocoa powder
1/2 teaspoon mixed spice
1/2 teaspoon mixed spice
2.5 teaspoons ground cinnamon
1/2 cup vanilla yoghurt
70g good quality dark chocolate (60% cocoa solids min.)
70g good quality dark chocolate (60% cocoa solids min.)
1/4 cup Icing sugar
1/2 teaspoon extra ground cinnamon for dusting
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1/2 teaspoon extra ground cinnamon for dusting
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Preheat oven to 180˚C (350˚F). Butter liberally 6 mini Bundt cake tins.
Fill a small saucepan 1/3 full with cold water then place over a low heat. Place a heatproof bowl on top of the pan into which add the chocolate and warm until melted, stirring occasionally. Once fully melted, remove bowl from pot and set aside to cool a little.
Fill a small saucepan 1/3 full with cold water then place over a low heat. Place a heatproof bowl on top of the pan into which add the chocolate and warm until melted, stirring occasionally. Once fully melted, remove bowl from pot and set aside to cool a little.
Into the bowl of a stand mixer, add the softened butter, vanilla bean paste and caster sugar and beat on medium speed using the paddle attachment for 10 minutes until really light and fluffy. Add the eggs in one at a time, beating after each addition then continue to beat for another 5-6 minutes. Note: Don't worry if the mixture resembles scrambled eggs when you add the eggs ~ that's perfectly normal and it will smooth out/become less lumpy as you beat.
Turn off the mixer, remove the bowl then sieve in the flour, baking powder, ground cinnamon, mixed spice and cocoa. Return to the mixer and continue to beat (use a slow setting at first or the dry ingredients will fly everywhere!). Whilst contents are mixing add in the cooled melted chocolate and yoghurt and beat for a final 2 minutes.
Pour mixture into preprepared individual cake tins and bake for 50 minutes or until the middle of the cakes are cooked through ~ test using a skewer.
Remove from oven, allow to cool then turn out onto a wire rack. Combine icing sugar with extra ground cinnamon and dust over cakes.
Serves 6-8 depending on cake tins.
Turn off the mixer, remove the bowl then sieve in the flour, baking powder, ground cinnamon, mixed spice and cocoa. Return to the mixer and continue to beat (use a slow setting at first or the dry ingredients will fly everywhere!). Whilst contents are mixing add in the cooled melted chocolate and yoghurt and beat for a final 2 minutes.
Pour mixture into preprepared individual cake tins and bake for 50 minutes or until the middle of the cakes are cooked through ~ test using a skewer.
Remove from oven, allow to cool then turn out onto a wire rack. Combine icing sugar with extra ground cinnamon and dust over cakes.
Serves 6-8 depending on cake tins.
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All recipes up now, thanks for your patience :)
A full on week for me, 4 editorial shoots in the past 6 days and 3 more to come before Sunday *eeek!* so keeping this little update on the shorter side for the mo. but all good and it's great to be able to get some time again to dedicate to the blog ~ am loving getting back into WKa :)
I am planning to do something special for Christmas again on the blog ~ grabbing every spare second I can here and there in-between jobs from now until mid-December. It won't be as mammoth a venture as last years gargantuan post (!) but am hoping to still deliver something as special, but different. So stay tuned on that front...
Finally Sydney is starting to see a bit warmer weather (hello - as one would expect in mid Nov!?!!) it's now shorts and t-shirt weather for us here (even though it is now bucketing rain at the mo. ...) yet for some reason I chose to go down a route of mustering up some recipes mainly in part for chillier climes/cosy scenarios.
I am planning to do something special for Christmas again on the blog ~ grabbing every spare second I can here and there in-between jobs from now until mid-December. It won't be as mammoth a venture as last years gargantuan post (!) but am hoping to still deliver something as special, but different. So stay tuned on that front...
Finally Sydney is starting to see a bit warmer weather (hello - as one would expect in mid Nov!?!!) it's now shorts and t-shirt weather for us here (even though it is now bucketing rain at the mo. ...) yet for some reason I chose to go down a route of mustering up some recipes mainly in part for chillier climes/cosy scenarios.
But Southern hemisphere readers, hang on to your mozzie spray, BBQ's and sunscreen, I'll be back early next week with a total flip and feature some lighter, Summery ideas as well as a few pre-Christmas recipes and gift ideas.
X
X
92 comments:
Rhubarb pie is very popular in Sweden, but I'd love to know the recipe of yours, too))
Kind wishes,
ANtonia
Your pictures are stunning! I can't find words to describe how beautiful they are....
Cheers,
Rosa
We never new shepards pie could look so good. looking forward to the recipes. Good luck with all your work.
Beautiful photos... wowww! Like Rosa I can't fine words!!!
Katie! these photos are abslutely stunning - I love the shades and ambience of your pics. Can't wait for the recipes!
Katie! these photos are abslutely stunning - I love the shades and ambience of your pics. Can't wait for the recipes!
the atmosphere is incredible, everything is beautiful and different
I think I need to get some more friends to feed all these delicious desserts to. ;) Beautiful, Katie. True food porn at its finest.
the atmosphere is incredible, everything is beautiful and different
As always, FABULOUS. I want to fall down and die. Well not DIE, but like, really freak out at how gawgeous all this is.
wow wow wow! stunning pictures, and food looks mighty fine to!
Definitely need recipes!! All those dishes look amazing!
Absolutely gorgeous! And I agree with Angel -- all of it feels really fresh and unique. That nut brittle looks to die for!
Lovely, lovely, lovely. Because one "lovely" just isn't enough. Spectacular, actually.
What a fantastic collection -- a feast for the eyes -- now we're all at the edge of our (kitchen) seats, waiting for those recipes so we can taste some of these dishes...
I don't know if you've posted this around anywhere, but what kind of DSLR do you use?
Just wondering. Your photos are of great quality. :)
everything looks positively amazing. you are such a brilliant photographer. i am especially envious of the Rhubarb and blueberry muffin pie with vanilla almond crumble. if only i could eat some right now!
<3 rae
http://sickbunnyy.blogspot.com/
Amazing photos, I love the last one about chocolate cinnamon teacakes!
Wow- the granita is gorgeous! What a great color and fantastic flavors. Love the pics of the garlic too...so pretty!
stunning, stunning photography!
Your photography is stunning! Your blog could be my new addiction...
Just love all these shots and styling. Fab, Fab, Fab!
D x
LOVE your pics! can't wait for the recipes... good luck with all your tons of work. i'm hungry now and that is probably because of your rad pics. ;-)
Stunning photos, Katie! Everything looks absolutely delicious - I love the vintage pan peeking through the granita! Love your stuff!
I am so glad that Blogger now has the lightbox feature which just showcases your work all the more better. Everything looks amazing.
Wow! Astonishing captures! Amazing dishes! Perfect! Congratulations!
OH.........someone just sent me your post and I am wanting to go down the 'slippery slope'and make the Chocolate Cinnamon Tea Cakes but we cannot find a recipe. Are you teasing us?
Your blog/site is wonderful.
Thank you so much.
Susan
Wow a muffin pie! I've never heard of one, sounds delicious.. Looking so forward to the recipes of these mouthwatering photos! Thank you!
yum! i can't wait for the recipes to come :)
In my spare times while internet surfing, I usually find myself looking at the photos in your blog! Wonderful photos! I had never a chance to try a recipe from the blog, but this time especially I look forward to cooking rhubarb, mascarpone and hazelnut tartlets.
Your photographs are all awesome, and the food looks really yummy.
Thanks for sharing.
Love from across the Atlantic
Marialuisa
I love your works! They are incredible !
Such great pictures!:) Everythings looks so delicious!
Lots of greetings!:)
Love the autumn-y feel of the latest post,
with a glimpse of beautiful peonies giving away the Southern Hemisphere location. Love peonies!
I'm sure the recipes are worth the wait :)
my eyes and spirit fill with glistening inspiration every time I visit your site!
gorgeous, as always, katie! i hope you'll be able to sweeten my google reader more often soon :) :) :)
Is it insane to say that I looked forward to checking out my Reader to see if your post was up? Gorg photos, Katie, especially love the dedication to your father in the last diptych.
xo
Athena
SO BEAUTIFUL PHOTOS!
Your photographs are incredibly beautiful Katie. They are stunning!!
So we forgive you for not posting the recipes yet :)
Magda
I love your pictures, you have a real style ... but what a mess !
Beautiful! And I want to taste everything - even better! Love your work!!
Beautiful, inspiring pictures - as always. Thank you :)
Heidi xo
Hurry with the book please, I can't wait. Amazing, inspiring photos as usual, thanks.
I love the rustic way you present your photos .. makes sort of warm and homey feeling..
I'm in love with all of your photos! They are so inspiring!
I even dreamed about your photos last night Katie, amazingly beautiful... Love them all as always! If you could please do share photography tips ( camera, lighting, background, how to do styling) it would be awesome however I understand that you are super busy. xxx
I just have to drop in a comment. I am always amazed at your lighting and composition of your photos. They truly are gorgeous. The garlic photos! The chocolate tea cakes and the granita....sigh
Gorgeous pictures as always! And it all looks and sound deliciuos!! Really appreciate all your hard work!
I really admire what you do. Awesome photos!
What a beautiful line up of food/recipes.Though you are enjoying Spring, it's perfect for the cozy Fall weather in the US.
Gorgeous photos!!! :)
Incredible photography, as usual. I've got to try those tartlets and the vanilla almond crumble sounds heavenly! Beautiful post!
your pictures are gorgeous! i love them all! and your recipes look really delicious too! thanks for sharing katie!
I just love, love, love Your pictures!!! Do You teach? If You ever do, I´m in!
Lovely pictures.
Stunning. Completely and utterly stunning
Gorgeous. You are so good at what you do.
I'm totally in love with your pictures! You're an amazing photographer! I could spend the whole day here on your blog! wish I was as good as you!
Superlative. You are superlative.
uno de mis best blogs va para ti <3
http://foodieandthatsit.blogspot.com/2011/11/premio-big-best-blog.html
You're on my list of top 10 blogs!
http://foodieandthatsit.blogspot.com/2011/11/premio-big-best-blog.html
YUM! All of these recipes sound amazing and the photos are breathtaking - as usual! Lovely, lovely. I hope you're enjoying being so busy :D
Your photos are amazing ; I love your style and your blog is my new favorite !
Greetings from Canada !
Hi, I've been following your site for ages and have cooked a bunch of your recipes but due to some on going health issues have had to go diary free. Its killing my life as I love diary and most of my favourite recipes contain dairy I was wondering if you have any good diary free recipes you could share
All those images are beautiful. Nothing new to report. Some are incredibly striking and tell more than a story about the food. Really lovely stuff, Katie. Good luck with the hurried calendar.
Thanks for the recipes....going to try the cinnamon choc tea cakes today. 200 grams butter = 7/8 cup (14 tablespoons)?????
I hate that we have different conversions in the U.S.
Thanks!
PS I see the instructions call for baking powder, but you don't mention that in the ingredient list.....sorry, i know you are crazy busy.....I guessed and put in a tsp of baking powder, and for the "spice", I put in cloves.
The batter looks lovely and the teacakes are in the oven!
Stacey
Oh gosh I so need to make that shepherds pie and possible the granita.... like this week.
Hi Stacey, 200g butter = 7oz or 1.75 sticks of butter and it's 1 teaspoon baking powder (will amend the latter in the recipe asap (thanks for pointing it out) xx
These all look gorgeous, am definitely going to have to try the rhubarb tartlets. Thanks for the inspiration.
i've been jones-ing for some shepards pie and chicken pot pie lately and this is not helping! haha.
OMG - When is your book coming out?? I love your pictures and can't get enough....thanks for sharing with us
x
Very nice, thanks for sharing.
I love so much the ambience of your pics. Thanks for the inspiration! Do you know the italian olive oil "Laudemio"? I think you'll love it. Try it... it's my favourite one.
Yum, it all looks so tasty.
If the meat is beef is it called cottage pie and then for lamb or mutton it is shepards pie?
You photography is stunning... :)
I'm not 100% sure Laura, I was always brought up on Shepherd's Pie - Cottage Pie tended in Ireland to be considered a more 'English Dish' or at least it did in our household. My mum made a fab Shepherd's Pie and always used beef. You could be right but for me SP always equals beef.
Thanks for the positive words re. my photos :)
Anonymous - cheers, will check that book out!
Happiest in Hunters: Book will be out Oct next year (I know it feels like ages away but that time will fly by :)
Hi Katie
Thanks for the recipes - just a small query in the Choc cinnamon cakes- does the mixed spice go in the cake mixture or in the dusting mixture?
Hope all goes well with your shoots - looking forward to your summery/Christmas post
gorgeous. that Blood orange, mango and peach granita gave me goosebumps just thinking about scraping it off the pan lol
Hi Sueal - thanks for pointing out that error, I've amended now :) x
Only just stumbled upon your blog. What absolutely stunning photos. Recipes are lovely too :)
Wow - this blog is a masterpiece! I could frame those photos and hang them on the walls! And I love the quinoa salad recipe, I've been looking for new quinoa ideas and this recipe will be my next try. Thanks!
utterly lovely. I'm hoping christmas recipes are following...???
MMMmmmmmmm winter in Paris I think my husband may deserve a Sheperd's Pie, the garlic cheesy mash sounds divine.
Gorgeous blog.....so happy to have some beautiful kitchen inspiration!
Carla
so tempting - I had to share. Thank you so much for all your inspirational ideas and amazing photos. x
Great photos! Loving the tea cakes.
the atmosphere is incredible, everything is beautiful and different. I like it.
I would love to dive into each & every one of these. Rustic & fabulous recipes :)
Absolutely superb photography and styling. Can't wait to see the Christmas special post to come. Will subscribe to your blog with anticipation!
Very nice blog! Ilove your photos!
I have already bookmarked the rhubarb tarlets for when spring rolls around here in the States... my mouth is watering already!
wow this is amazing.
Just wow, I'm in complete awe of the food and styling. Amazing.
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