Smoked Roasted Garlic Soup

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I saw some big brown bulbs of smoked garlic at The Spice Shop in Brighton and, falling in love with the smell, I thought they would lend themselves well to a Winter warmer soup. After a little perusing online for a delicious sounding garlic soup, I came across this one from Country Living: Garlic Soup Recipe. I slightly adapted it to be vegan (plus I didn’t have any white wine), so used soya cream, vegetable stock and dairy free butter and didn’t include the wine. It’s a thick and creamy soup packed with lots of garlic goodness, I have to be honest though, I’m not going to share my interpretation of the recipe underneath my photos like I usually do when I share a recipe, because I think the white wine would have really made the dish sing. Therefore I’ll share the photos I took of the soup and you can try the original recipe through this link if you want to have a go! Country Living Garlic Soup Recipe.

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Photography: Emma Harrel Photography 

Sunshine & Salt // Product Shoot

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Sunshine & Salt  sell fun and quirky kitchen and home accessories.  From wooden chopping boards with patterns etched onto them, to lovely prints that are all designed exclusively for Sunshine & Salt by illustrator Aless Baylis. The homewares at Sunshine & Salt are unique and bespoke brightening up your home and adding a bit of fun in the kitchen! Check out a few photos I’ve taken for S&S below:

www.sunshineandsalt.co.uk

Photography: www.emmaharrelphotography.com

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Wintry Chocolate & Orange Bundt Cake

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‘Moody’, ‘decadent’ and ‘dark’ were a few of the words spinning around when Antonia and I were discussing our ideas for our Wintry collaboration. We decided the hero of the shoot would be a beautiful rich cake, featuring pomegranates, as they’re in season this month. Antonia would be taking charge of the props and styling, and I would come up with the recipe along with doing the photography.

Brighton-based stylist, Antonia McKenzie works across the board with her skills, from TV (Tattoo Fixers, Carjackers, Fill Your House For Free) to interior editorial shoots, and of course prop-styling including food (Superfood Bakery). You can see her portfolio over on her website: www.antoniamckenzie.co.uk  So for our Wintry shoot, Antonia had planned, sourced the props and arranged the objects & food ready for me to take some beautiful photos of the Wintry still life set-up. Every detail mattered, from the angle the pomegranates were positioned, to where the syrup was pooled on the dish, and it really paid off!

After perusing the internet for a recipe I settled on this one: dark chocolate & orange bundt cake, with a chocolate ganache and pomegranate syrup, and gave it a couple of tests and adapted slightly. It’s delicious, I highly recommend it! The sponge is moist and rich with freshly squeezed orange juice, Cointreau and chocolate. The cake is then dressed with a silky chocolate ganache and a drizzle of pomegranate syrup, which balances the sweetness of the cake with a slight tartness. Finally pomegranate jewels are dotted on the top. If you’d like to try this recipe I’ve written it underneath the photos.

It was great to collaborate with Antonia on this shoot. I look forward to planning another one!

Photography: Emma Harrel Photography // www.emmaharrelphotography.com

Styling & Props: Antonia McKenzie // www.antoniamckenzie.co.uk

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Wintry Chocolate Bundt Cake

Ingredients

1 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan, ¾ cup brewed coffee, 4-5 oranges (1 cup orange juice plus zest of two blood oranges), ¼ cup orange liqueur, 1 cup unsalted butter, plus more for buttering pan, 1 cup brown sugar, 1 cup caster sugar, 2 self-raising flour, 1¼ teaspoons baking soda, ½ teaspoon salt, 2 large eggs, 1 teaspoon vanilla, 10-inch bundt pan,

Chocolate Ganache Icing

1 heaping cup chocolate chips, ½ cup  cream

Pomegranate Syrup

juice ½ lemon, 100ml pomegranate juice (I used POM Wonderful), 85g caster sugar, ½ tsp vanilla extract

Method

  1. Place an oven rack in middle position and preheat the oven to 160°C. Brush deleted butter inside the bundt pan then dust with cocoa powder, knocking out excess.
  2. Heat coffee, orange juice, zest, orange liquor, vanilla & butter, in a medium heavy saucepan over moderate heat, whisking, until the butter is melted, then whisk in the cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.
  3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a large bowl.
  4. Beat together eggs and vanilla in a small bowl, then temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, stirring a tablespoon at a time, to gradually warm them. After about 4 tablespoons, add this into the cooling chocolate mixture and whisk well.
  5. Add the chocolate-egg mixutre to the flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa dusted bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  6. Cool cake completely in pan on a wire rack, for about 2 hours. Loosen the cake from the pan using tip of a knife, then invert the rack over pan and turn cake out onto the wire rack.
  7. Place a sheet of baking paper below the wire rack. Melt the chocolate chips and milk in a small pan over a very low heat. Stir until combined, then pour over the cake. Let it cool for 20 mins.
  8. For the syrup, add the Pomegranate juice, caster sugar, lemon juice and vanilla extract to a saucepan. On a medium heat, let the sugar dissolve in the juice. After a few boils the liquid will become a little thick but with pourable consistency. When it reaches that stage turn the flame off.
  9.   Drizzle the syrup over the cake and let the baking paper catch the drippings then sprinkle with the pomegranate seeds to finish. Enjoy!

Check out my vegan peanut butter & chocolate tart for some recipe inspiration!

Olive’s Cafe @ Lime Cross Nursery

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Lime Cross Nursery is a family-run sustainable garden centre with a wonderful café, Olive’s Café. Olive’s serve homemade dishes from their seasonal menu, freshly baked cakes and great coffee! There’s always something going at LCN such as craft fairs, pop-up dinner nights, wine club and yoga by the lake! The nursery is situated in Hailsham with some beautiful countryside surroundings and a lake where they host some of their events. Here a a few photos I took of the delicious food you can find at Olives Café. You can read my blog post about the Maker’s Market event that was held at Lime Cross Nursery last Autumn.

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Pho Soup Recipe // Braintree Clothing

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Happy New Year! And with a New Year comes a new post and guess what, it’s a foodie one! (Of course!) This is a great recipe for these chilly Winter days where colds and ailments are at their peak. What better than a warm bowl of healthy vegetables with a flavoursome mushroom broth packed with ginger and garlic! The recipe is inspired by the popular Asian pho soup where I’ve used similar flavours and ingredients, plus it’s vegan and gluten free. To find out how to make my pho-style soup, you can find the recipe over on Braintree’s thoughtful living blog. www.braintreeclothing.com

Photography: Emma Harrel Photography

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Christmas Shoot // Steamer Trading Cookshop

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As it’s Christmas Eve, a festive blog post is in order! For this one, I’m posting a few photos I took for this year’s Steamer Trading Christmas Gift Guide. It was a pleasure to work with such an amazing team and to create the imagery for their gift guide. All of the delicious food was made by the talented Jessica Haggerty, owner and founder of Brighton Bakes. For now, here are a few snaps to give you a taster of the gift guide. Have a happy Christmas!

Photography & Styling: Emma Harrel Photography

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Finola Maynard Ceramics @ Twin Pines Coffee

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Last month, Finola Maynard asked if I could take some photos of her cups that she’d made for the Brighton cafe Twin Pines Coffee. The idea behind the shoot was to highlight that the cups have been handmade and the thought process that went into designing them, from the shape and weight to the type of glaze that was used. We thought it seemed fitting to split the shoot in half where we document the process in which the cups are made at Finola’s studio, taking each stage into account from preparing the clay, throwing the form on the potters wheel to packing the kiln and glazing. The second part to the shoot was held at Twin Pines, where I photographed the finished cups being used. The photographs here are in chronological order so you can see the journey Finola undertakes when making her ceramics, if you’d like to see them you can grab a drink at Twin Pines Coffee and drink from the cups yourself!

And if you’d like to purchase any of Finola’s ceramics she’s opening up her studio each weekend with the run up to Christmas, where she’s selling her range of tableware along with other designers selling their work.

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Photography & Styling: Emma Harrel Photography