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

Cranberry and Clementine Sauce

Food, Recipes

It’s an absolute must to have cranberry sauce with turkey on Christmas day. Ditch the jar, and try this out because homemade is so much better! This makes enough for all your cold meat sandwiches on boxing day. It also freezes well. I added clementine into this recipe – always lovely at Christmas time.

Ingredients

450g Fresh Cranberries

Zest and Juice of 1 Clementine

100 ml of Water

3/4 Cup of Sugar (you can simply add sugar to your taste, start with less and add more)

Method

1. Place the cranberries, clementine zest and water in a pan.

2. Place on a low heat and cook until the cranberries have broken down into a pulp.

3. Add sugar whilst warm, and the clementine juice. The reason I always add sugar at the end is because you can taste it, and simply add enough sugar to your own tastes. The residual heat dissolves this.

4. Serve the jewel studded sauce in a nice serving dish.

A very simple recipe, no excuse to buy a jar!

Cranberry

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