When I set the table, the camera is in place before the salt and pepper. Then of course you have get the lighting right and if the food is steaming, you have to think of a way to get that perfect close up without the lens steaming up.
When I look at the pictures that some foodies take, I am green with envy, the reflection from my green envy seems to have come out in last nights photos.
I made spaghetti and meatballs, with a wonderfully thick chili tomato sauce. I changed my meatball recipe, and loved it. It does take a little more effort than "two-minute noodles", but once you've made the meatballs, it comes together without much fuss.
Meatballs
500g Mince Beef Mince
1 Cup finely grated Parmesan cheese (please buy the good stuff and grate it yourself)
20ml Basil Pesto
1 Small Onion finely grated
Mix all the ingredients together - by hand is the only way to really do it properly.
Make the balls the size of walnuts (I don't like big balls!)
Fry in a medium hot pan with a little oil until browned.
Remove the balls from the pan and set aside.
The Sauce
1 (400g) Tinned Tomato and chill
4 Fresh ripe Tomatoes, peeled
2 Onions Sliced
20ml Basil Pesto
Black Pepper and salt
10ml Sugar
Fry the onions until soft in the same pan you cooked the meatballs in.
Add the rest of the ingredients and cook down until it is soft - at least 30mins.
You can add water when necessary.
Add the meatballs to the sauce and cook for a further 40 minutes on a very low heat, stirring gently and adding water if it starts to get dry.
Serve with lots of spaghetti and love!
Our dessert was simple, yet authentically Italian. Strawberries with a little sugar, a dash of good balsamic and a grinding of black pepper - leave it to sit for a while and enjoy!
Rosemary Gough
No comments:
Post a Comment