Photography

Sarah’s Broccoli, Chilli & Lemon Pasta

Food, Photography, Recipes

Hello lovely readers,

First of all I’d like to thank everyone for their kind responses to last weeks post. I am aiming to be more open and honest on this blog, and just be me, as that’s what it’s all about right? This was the first time I received so many comments from people that actually know me in person, and it was so lovely to know that I have your support and to all the graduates out their, knowing we are in the same boat is tough, and like Daisy said, it’s like being in the middle of a stormy ocean, which is on fire haha but I promise you if we stick it out we will get to where we want to be! So thank you, I’m more positive this week and know that good things will come.

A quote springs to mind of a card I have siting in a frame in my room that my best friend Ally gave me, it says “She waited patiently until happiness surrounded her and good luck lay in piles at her feet. Help yourself she said kindly, good things come to those who wait.”

Last weekend as you know I decided to go and visit my friend Daisy in Nottingham, and I had a lovely time. It was just what I needed to get away from the stress, clear my head and come back to London fighting. It was certainly filled with food & alcohol, so this weeks recipe is a lighter one. On the saturday, we went for lunch at The Pudding Pantry, and then out for dinner to Annie’s a burger joint, then out for cocktails. Sunday we went to the Nottingham Food Festival at Wollaton.We were extremely lucky with the weather and saw John Whaite, and Lisa Faulkner do a cookery demonstration, ate lots of lovely food including BBQ slow cooked brisket, pulled pork, mac and cheese, and churros, washed down with some Pimm’s! This week I have been applying for jobs & internships, keeping fit to burn off all those calories and keeping positive.

As promised, this weeks recipe is inspired by one of my close friends, Sarah. Through university, particularly in our third year we shared a love of healthy, tasty and experimental dishes. I taught her a few things, as did she, and we also learnt that you can’t make icing for chocolate protein cookies from hot chocolate powder, out of date margarine, milk and water. It doesn’t work, don’t even try it. Ha! Sarah is one of those people who has such a positive outlook on life, really wants the best for herself, and others. She really drives me, and understands my ambitions and helps me to be the best I can. She constantly shares these posts to her friends and circles, and for that I am extremely grateful, so without further ado, here is the recipe…

Recipe Card Final

To keep up to date with my foodie adventures and the occasional selfie please follow my instagram @mariablackstone and for pointless tweets follow me on twitter @mariablackstone (obviously extremely original on the user name front).

I hope you like this recipe, its light and fairly healthy with the half fat creme fraiche, and brown pasta. I couldn’t resist a bit of naughty bacon, plus it looks nice. It makes a change from my love of everything indulgent, and I sure do need it after the weekend I’ve had. If you have any ideas for future recipes, please do drop me a message! I am off out to Prezzo’s tonight for dinner with the girls and will then be back on my job applications at full speed!

Speak to you all next week,

A girl with an appetite for all things creative,

Maria x

Gin, Tonic & Elderflower Sorbet

Food, Photography, Recipes

Hi Everyone,

So like every graduate I have been thrown out of the education system, into the big wide world, and am now on the search for a job. With job applications come rejections and me feeling like I need a drink. So what better way than combining the job application process with alcohol. No really, this recipe was actually thought up for a job application, promise!

It was for a job application for an award winning, London based company called Sipsmith who make gin and other spirits. I had to create something for a designer role that showed why I am perfect for the job. I wanted to think a little out the box, and decided to do what I do best and create a recipe card. So instead of me typing out the recipe, I am going to show you all my design. Of course you can use any gin you have and for the elderflower I used Belvoir Elderflower Cordial. Fingers crossed I get the job, and if not I had a fun time making the recipe, and the design so it was worth it regardless. (I say this as I’m trying to be positive, but lets face it, nobody likes rejection).

Let me know if you like this idea, as I will continue to design recipe cards that you can all print and add to your collections!

Recipe Card

The perfect recipe for all the adults to enjoy, on a hot summers day – perfect for this heatwave that is meant to be coming our way! Let me know what you think, and if you have any ideas that you want me to try out then send them my way!

A girl with an appetite for all things creative,

Maria x

Amaretto Gelato

Food, Photography, Recipes

Hello lovely readers,

I hope you are all enjoying your summer, even if the weather is temperamental! Today I have a lovely recipe for you on a lovely summer day, or something to enjoy to remind you of the sun even if it isn’t out haha!

I use my vanilla base recipe from an ICES book that I have, for the smoothest vanilla ice-cream, and this recipe was simply one of my experiments, as we tend to have affogato a lot in our house, so this recipe was an extension of this.

Affogato Dessert

A couple of scoops of vanilla ice-cream (homemade or good quality shop bought)

Sprinkle over some crushed amaretti biscuits (crunchy or soft)

Pour over some freshly brewed coffee, or instant if thats all you have

If you’re feeling naughty why not add a splash of your favourite liquor – frangelico, or amaretto would work well.

IMG_1134

So this recipe I’m posting today is simply a combination of the liquor and biscuits, that would be lovely served with coffee, as an ice-cream float or simply on its own!

For best results you’ll need an ice cream maker for this, to get a really smooth luxurious ice-cream, but failing this whisk the double cream before combining with the custard – this will ensure the mixture is thicker. Then pour the mixture into a tub, freeze and hand churn by removing the ice-cream at regular intervals and whisking up to remove any ice crystals, continue this until fully frozen – this may result in a less smooth gelato.

Ingredients

300ml Milk

100g Granulated Sugar

3 Egg Yolks

1tsp Vanilla Bean Paste/Extract or 1 Vanilla Pod

Aprox. 284ml Double Cream (I used Elmlea)

100ml Amaretto Liquor, I used Disarrano

A few handfuls of crushed Amaretti biscuits (crunchy)

Method

1. Combine the milk, vanilla and half the sugar in a saucepan and bring to just below boiling point. Remove the pan from the heat, and set aside for about 15 minutes to infuse the vanilla into the milk.

2. In a heatproof bowl, whisk together the egg yolks with the rest of the sugar and beat until thick and pale. It’s best to use an electric whisk for this, but if you don’t have one just use a little elbow grease – think of all the calories you’ll save, ha!

3. Bring the milk back to the boil, then slowly pour the milk into the egg mixture, ensuring to whisk steadily as the milk is added – we don’t want to end up with scrambled eggs.

4. This bowl can either be placed over a bowl of simmering water, or you can return the custard to the saucepan. If you are going to use the second option, ensure the pan is on a heat diffuser and use a thermometer to ensure you do not overheat the custard. Use a wooden spoon, or spatula to continually stir the custard untill it reaches 85 degrees c, or is thicker in consistency. It should coat the back of the spoon, and hold its shape when you run your finger through it.

5. Once cooled, mix in the double cream and liquor.

6. Pour into your ice cream maker, and once thickened, add in your crushed amaretti biscuits. Continue to churn until thick as possible.

7. Pour into a freezable tub, and top with a few more roughly crushed biscuits. Freeze until ready to serve.

This recipe is quite simple, when you follow the steps, what you’ll have at the end of it is an incredibly rich and smooth ice-cream like you’d get in those fancy pots from the supermarket, or at a counter in Italy, but it always tastes better when you make it yourself don’t you think?

Stay tuned for some more lovely recipes! I’m in the Isle of Wight this week, visiting my grandma, but will be back creating and posting recipes next week!

A girl with an appetite for all things creative,

Maria x

Dips. Dips. Dips.

Food, Photography, Recipes

As promised a recipe or three that I’ve had stored in my mind (and notes on my phone) for a while now. I really should get a recipe book to write down all these things. There’s something about paper and handwriting I like, seeing as all is digital these days. How old do I sound, like my mum. Sorry mum. But it’s true, nothing beats a piece of paper and a pen.

These recipes are perfect for the summer days which we all long for. Great accompaniments to our love of BBQ’s. A pineapple Salsa – inspired by a dish from my favourite Thai restaurant, an aubergine dip – made by my mother, and beetroot hummus – which to tell you the truth was a bit of an experiment. They are quick, require little skill, equipments and ingredients but will jazz up your barbecues a treat.

Pineapple Salsa

This salsa reminds me of one of my favourite dishes from a local thai restaurant. It is a pineapple, chicken and prawn salad served in the pineapple. This was my take on this, so would be perfect with chicken, or prawns or served over a simple salad.

Ingredients

1/2 Ripe & Juicy Pineapple

1 Red Chilli

Small Handful of Mint Leaves

Zest and Juice of 1 Lime

1tbsp caster sugar (or to taste)

Handful of Cashew Nuts, chopped and toasted

Method

1. Simple peel, and chop the pineapple into small chunks. Finely chop the mint leaves. Finely dice the chilli.

2. Add the pineapple, mint, lime and cashew nuts into a bowl. Add chilli to taste depending on how hot you like it and add the sugar to taste. The sugar removes the sharpness. It helps to leave the salsa to marinate for around half an hour or more to let the flavours infuse.

3. Place in your serving dish, and sprinkle with more nuts, chilli and mint.

Beetroot Hummus

This was a bit of an experiment to tell the truth, I love beetroot, and love hummus but was bored of the plain hummus I tend to have quite often. This dip has quite an earthy taste, one which not everyone may like. It is perfect with fish such as mackerel, or simply served with some seedy crisp breads.

Ingredients

380g Tin/Carton of Chickpeas, drained and rinsed

2tbsp Lemon Juice

1tbsp Horseradish sauce

2 Large beetroots cooked and peeled and roughly chopped

Method

Place all the ingredients in a food processor and blitz until as smooth as you like it. Season to taste, and add more lemon/horseradish dependent on how you like it! Simple!

Aubergine Dip

This was something my mum whipped up with a left over aubergine knocking about in the fridge. Super tasty and perfect served with warm flatbreads as a little appetiser.

Ingredients

1 Aubergine

Tbsp cream cheese or total greek yoghurt

Juice and Zest of a small Lemon

Method

1. Cut the aubergine in half lengthways, and drizzle with a little oil, roast in the oven at 200c for about 40 minutes until soft. Turn off the oven and leave to cool.

2. Scoop out the flesh and blend in a processor with the remaining ingredients. Season with salt and pepper to taste.

3. Serve with some warm flatbreads, and some other chargrilled vegetables.

Coming soon… another summer inspired post!

A girl with an appetite for all things creative,

Maria x

Sorry. News.

Photography

Hello to the small amount of you who are kind enough to read my ramblings, I really do appreciate it and I want to apologise for dropping off the face of the earth the past few weeks. Life got a bit crazy hectic, and then I had a come down struggling with fatigue the last couple of days but I am back, to tell you about it all and to virtually feed you with some recipes straight from my kitchen, (and by my kitchen, I actually mean my mum’s).

So what has happened since my last post? Well, I will tell you. I received my university results on the 1st of July, which was also my mummy’s birthday. We started the day with baked eggs, a large platter of fresh cut fruit, and some freshly baked croissants (straight from the freezer, sorry not sorry). It was far to hot to be making pastries in this heat.

I got my results at midday, and received a First Class Honours, I was really pleased, but at the same time with no job, it all felt a bit underwhelming, but I guess that is just me and my nature. We went out for dinner that evening to Zizzi’s, we sat outside and it was a lovely end to a hot day, I had pizza, slipped down with a few G&T’s and some ice-cream. We even slipped down a tiny slither of mum’s birthday cake made by me, which is basically the most decadent, rich chocolate brownie cake your lips will ever meet.

The rest of the week I spent cooking for a party to celebrate at the weekend. It was a joint party for my mum’s birthday, and my sister and I finishing university, whom which I am extremely proud of – love you sis! We had pulled pork, which didn’t actually pull but was still as tasty with my Apple & Thyme sauce, my Sticky Soy & Honey Sausages, Marinated chicken, salad and homemade bread rolls. For dessert, which is what our household is famous for I made black forest gateaux (which I will admit had me in tears; I was stressed okay) another chocolate brownie cake, a Mascarpone and Berry Tart; which I will make again and post up the recipe, Pavlova with mango and blueberry and a Lemon meringue, which I actually need to get the recipe for off my mum, because if something ever happens to her then I don’t know what I’ll do! The party was full of all the things I love – cooking, food, family & friends.

It was then time to fly to Amsterdam, with my fellow university buddy, who I am also very proud of for getting a first. It was an early flight Monday morning, up at 3 am. We both agreed that hopefully one day we will be rich enough to afford the reasonably timed flights. We filled our trip with lots of standard things like a canal cruise, the Van Gogh museum, and a two and a half hour queue in the pouring rain for the Anne Frank house. We also travelled to a town called Leeuwarden, to visit our friends that we met in Latvia, in November last year. They showed us some sights and took us to a pancake house on a boat. Yes, you heard me right – all the dutch things.

After coming back I’ve been getting back into my gym routine, and pretty much struggling with my lack in energy as well as cooking up ideas for you all to enjoy so again my apologies for the delayed posts. As promised, I will be posting some dip recipes – perfect for summer BBQ’s and a couple of Ice Cream ideas!

Stay tuned,

A girl with an appetite for all things creative,

Maria x

Monochromatic Patterns

Food, Photography

A series of images featuring intricate patterns produced by the organic shapes, textures and characters of natural foods, showcasing their unique qualities. Created in the darkroom using the camera-less technique of photograms, the images emphasize the relationship between analogue and digital methods and highlight the importance of both, that one could not be made without the other.

The series stems from my passion for food and cooking and aims to excite visually in the same way that food stimulates our senses – sight, taste, smell and sound.

See my website for more in this series.

A girl with an appetite for all things creative,

Maria x

Rhubarb & Clementine Compote

Food, Photography

This is my fourth image for one of my third year university projects. I plan on creating more in future but for now am focussing on other projects.

This image was inspired by a really beautiful rhubarb compote from the waitress magazine, which I cooked with the left over ingredients after my shoot. I personally don’t like the texture of rhubarb, so I blended the compote and served it with yoghurt and muesli, or ate it straight from the fridge with a spoon. I love it this way it’s so delicious. don’t forget, you can put the left over vanilla pod in some caster sugar. Just give it a rinse and pop it in a jar of sugar to flavour it.

Rhubarb

Hope you like it, see my website for more of my photography work.

www.mariablackstone.co.uk

A girl with an appetite for all things creative,
Maria x

Blood Orange & Beetroot Salad

Food, Photography

This is the third in a growing photography series inspired by recipes, which I then deconstruct, arrange and photograph. This particular image was inspired by an Abel & Cole recipe for a beautiful blood orange and beetroot salad. Blood oranges are beautiful at this time of year. I made the recipe, with a few of my own additions to use up left overs (roast chicken and chorizo, avocado etc) and can say it was super tasty indeed.

Blood Orange & Beetroot

See my website for further information on this series, and my other work.

www.mariablackstone.co.uk and don’t hesitate to get in touch if you’d like to purchase any prints.

A girl with an appetite for all things creative,
Maria x

Summer Fruits, with a mint, lime and vanilla syrup.

Food, Photography

Here is the second image in a growing series to accompany the Lentil Curry I posted about at the end of January. This image was inspired by a Jamie Oliver recipe, which I adapted slightly. I plan on creating my own version, and serving it with a homemade vanilla ice-cream, and a pecan praline. Again, I will test this and post up the results for you to try soon.

I will continue to post these images as I create them. I am currently trying to juggle keeping this blog, applying for graduate jobs and producing my university work.

Fruit Salad

My photography work and more information on this series will be updated on my new website http://www.mariablackstone.co.uk and please get in touch if you would like to purchase prints.

A girl with an appetite for all things creative,
Maria x