I have started a new style of photography. While I loved my grass shots and vibrant colours, I’m trying to be a bit more muted. Apparently the grass washes out the food, and therefore the focus isn’t where I want it. And Instagram seems to much prefer the new indoor pics. One day I might even buy a camera! And a light. And props. Forever failing haha.
The main reason for doing this is I’m actually a shitty tenant and the lawn dies. Well, mainly it dies because my owner purchased the cheapest lawn and it dies whenever the sun wakes up. And they won’t fix our reticulation, so it needs hand watering. Therefore, my usual food backdrop will soon be dead – is already dead in September. I’m ready to walk on a bad of crisps instead of the soft lawn it should be.
For my new backdrop I have used some pallet wood and various wooden chopping boards. I use the styrofoam lids from my rescued plant boxes as reflectors, and this setup is sitting in my front room by the window. The neighbours walk by and can see my with my white set-up and weird photo pose, hovering over my meal. I hope they judge me, anyway, because it’s a completely mental thing to be doing. My partner is very supportive though, and peeks around the corner yelling out things like “cuuuuute” to embarrass me.
See my new photos from Instagram below – and let me know what you think:
I’m growing into, I think.
Next week I will be famous!
You’ll be famous, too, if you cook yourself some sweet-ass Satay skewers. These babies use the weirdo Oyster mushroom, that is a versatile and mildly flavoured thing, which has a rubbery resistance to the knife. I’ve used them previously to replicate scallops and they were a great tasting stand-in. They shrink, as mushrooms are wont to do, and so remember that when you are divvying up the serving sizes. The three pictured is one mushroom sliced up, but I actually had about three mushrooms worth. Three mushrooms meant nine slices and that would have looked ridiculous. I don’t even mind telling you that because it’s just mushroom. Fungus.
Do you like satay? Anything with peanut butter has my sold – it’s such a versatile food! I love it a lot. I’m actually using this dish to enter an Instagram competition to win some peanut butter, by using peanut butter. Wish me luck! I want to win everything and never pay for food again. Can that be done? I saw one lady on IG that was sponsored by bread…
This satay is lightly flavoured and very thick, because you want it to stick to the shrinking mushrooms. If you are not grilling, then you can add a bit more water to it. Let me know if you try it. And also, you can made your own nut butter, but I really think why would you when there are so many healthy nut butters at the moment, with 100% nut content. No additives etc, it just saves blowing up the blender.
- 2 garlic cloves, chopped
- 1 tsp ginger
- 1 ½ tsp Indian curry powder
- ½ cup coconut milk
- ½ cup thick peanut butter
- 2 TB soy sauce
- ½ tsp chilli powder
- 6-8 Oyster mushrooms, sliced length-ways
- Steamed bok choy
- 1 red chill, sliced
- 2 TB kecap manis
- 2 TB roasted peanuts, chopped
- Take the sliced mushroom and gently skewer with soaked wooden skewer sticks (optional).
- Lay on a tray and set aside.
- In a small blender, blend up the ingredients for the sauce. It will be very thick, but only add enough extra liquid to break the sauce into a thick liquid.
- Using a brush or spoon, smear the sauce over the flat surface of the mushrooms. Flip and repeat on the other side.
- Grill the mushrooms for around 10 minutes on each side - the sauce needs to cook and the mushrooms will shrink.
- Serve the mushrooms over steamed rice, bok choy, chilli and the peanuts. Drizzle with kecap manis and serve.