Hi there,
As you may have noticed, my pictures are a stark contrast to those in my previous posts; deeper, richer, darker and more moody. One may correlate this change as a reflection of my emotional state but no, I'm not depressed (despite my mum having gone back home for a short holiday *whimpers*) in fact, I'm feeling the total opposite seeing how my photography experiment came out to be a success!
So long to the startling 'oh-no-so-much-empty-space' white backgrounds and hello to more intense, contrasting and food amplifying posts!
I know these photos still require lots of work but I think they're a huge improvement from when I first started and with more spare time this holiday, I'll be able to do more research and gather inspiration from amazing food bloggers around the world in hopes to improve my food styling skills.
In more food-related topics,
today I share a recipe for the most aromatic, fool-proof biscotti recipe that will have you drinking espressos for days and going around with an Italian accent.
Biscotti, is a twice cooked biscuit, which means it snaps at first bite and blocks out all annoying sounds as you crunch your way through speckles of almonds and sweet, nutty biscuit.
The biscotti, is also a fabulous air freshener as it will leave your home smelling so fresh and zingy from the orange zest yet warm and toasty from the brown sugar and almonds. These cookies are the perfect tea time alternative being light and butter free (not saying that you can eat 10000 of them, silly.)
Do scroll down for the recipe and I hope you enjoy the pictures too!
As you may have noticed, my pictures are a stark contrast to those in my previous posts; deeper, richer, darker and more moody. One may correlate this change as a reflection of my emotional state but no, I'm not depressed (despite my mum having gone back home for a short holiday *whimpers*) in fact, I'm feeling the total opposite seeing how my photography experiment came out to be a success!
So long to the startling 'oh-no-so-much-empty-space' white backgrounds and hello to more intense, contrasting and food amplifying posts!
I know these photos still require lots of work but I think they're a huge improvement from when I first started and with more spare time this holiday, I'll be able to do more research and gather inspiration from amazing food bloggers around the world in hopes to improve my food styling skills.
In more food-related topics,
today I share a recipe for the most aromatic, fool-proof biscotti recipe that will have you drinking espressos for days and going around with an Italian accent.
Biscotti, is a twice cooked biscuit, which means it snaps at first bite and blocks out all annoying sounds as you crunch your way through speckles of almonds and sweet, nutty biscuit.
The biscotti, is also a fabulous air freshener as it will leave your home smelling so fresh and zingy from the orange zest yet warm and toasty from the brown sugar and almonds. These cookies are the perfect tea time alternative being light and butter free (not saying that you can eat 10000 of them, silly.)
Do scroll down for the recipe and I hope you enjoy the pictures too!
Almond Biscotti
What you'll need:
215g plain flour
120g brown sugar
2 eggs
150g almonds
1/4 tsp ground cardamom
zest of one large or two small oranges
1. Pre-heat oven to 160 degrees C. Prepare and line a baking tray and set aside.
2. Beat eggs and sugar together until pale and frothy.
3. Add in the flour, almonds, cardamom and zest and fold together to form a sticky dough.
4. Flour surface heavily, divide the batter into two and quickly shape into two logs, transferring onto the prepared baking tray.
5. Bake for 35-40 minutes or until a nutty brown.
6. Cool completely.
7. Cut logs into 1cm slices. Lay the slices back onto the tray and bake for another 15 minutes, flipping the biscotti over halfway.
8. Let cool and enjoy with milk or espresso!
215g plain flour
120g brown sugar
2 eggs
150g almonds
1/4 tsp ground cardamom
zest of one large or two small oranges
1. Pre-heat oven to 160 degrees C. Prepare and line a baking tray and set aside.
2. Beat eggs and sugar together until pale and frothy.
3. Add in the flour, almonds, cardamom and zest and fold together to form a sticky dough.
4. Flour surface heavily, divide the batter into two and quickly shape into two logs, transferring onto the prepared baking tray.
5. Bake for 35-40 minutes or until a nutty brown.
6. Cool completely.
7. Cut logs into 1cm slices. Lay the slices back onto the tray and bake for another 15 minutes, flipping the biscotti over halfway.
8. Let cool and enjoy with milk or espresso!
Stay funky ya'll,