Point-and-shoot to DSLR for food photography

 

This post is nothing about food recipe or restaurants reviews – just wanted to get some opinion on food photography and DSLR.

I started my food blog for about 10 months now, been using my Canon point-and-shoot with no tripod and I got on just fine. As days goes by, I am more and more inspired by the stunning photos on other food blogs. For example, there’s pigged-out, The heart of food and Jenius to name just a few. Sure, they are professional, but I can’t help but drool at the food photos and hoping one day, maybe, just maybe, I can take photos just as good as them.

Being a total newbie to food photography, I was lucky enough to get some really helpful advice among the food bloggers group and on the internet. Words like aperture, shutter speed & ISO all sounds very new to me but also interesting at the same time. I felt it’s about time to advance my gear in preparation of producing some mind-blowing beautiful food photos. But with so many different brands, model, lens out there, what are the best DSLR for shooting food?

Some of the typical problems that I was experiencing with my point-and-shoot are high F-stop not much of depth of field in my images, terribly shaking images at night time, highlights can very easily get completely blown out which make the food looks greasy and white plates looks bright white especially when the flash is on. I suspect I need a tripod too of course.

I have been eyeing the Nikon D7000 for a while, went to TED’s camera and had a play with it, I tried on the Nikkor 35mm f/1.8 Lens and it was surprisingly light. Had a few shots and the auto focus was just amazing. The fast f/1.8 aperture would be useful for shotting in low light restaurant. Going to check out the 28mm lens later for comparison. Guys drop me a line of what you are using or any recommendation would be helpful ^_^

 

Update: Test out two different lens yesterday from TED’s camera, one is Nikkor 35mm f/1.8, the other one is Nikkon AF 20mm f/2.8. can you tell the difference which one is which?

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The New Era of separating Eggs

Ever tried separating egg yolk under time pressure? The stove is on and mixture are boiling… What was your success rate? Separating egg white from the egg yolk is always the most painful exercise for me, its either some egg shell accidently got into the mixture and you are using all the toothpick, chopsticks to get it out or one little drop of egg yolk will ruin your egg white mixture from being fluffy. Instead of buying a $5 egg yolk separator this is what I found in the kitchen drawer…

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oooh la la

I have found this soup ladle and thought hmmm maybe works on separating eggs, the result was really good and I was impress how clean and easy the job can be done. This captures the yolks and allow the whites to run into the bowl below. It may not necessary save you from a broken yolk but does speed up the process a bit. Any slotted spoon should work too, have a look at what’s in your kitchen drawer!

 

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My labour day long weekend, Central Coast

 

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Well the long weekend is over, and we survived the day light saving for a lost of an hour. Now its time for the lazy me to post about what I’ve done during those 3 precious days. We have absconded city limits and head up the north to Central Coast, we were originally going to fit in a few recreational activities that the extra day affords but due to the stupid weather AGAIN we stayed inside my friend house most of the time and cooked.

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Thanks to Esther for lending out her luxury home, especially her kitchen where 4 people can fit in at once to cook different things. OK readers, here are more pics for the curious one.

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After we offloaded our bags and luggage, we drove out to the biggest Westfield in town. I was amazed by the size of this shopping centre it is double the size of QVB in Sydney. But I felt like a foreigner because we were the only Asians in the mall…

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Mad Mex in Central Coast

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Cool lights made out of Corona bottle

Wanted to try some Central Coast local restaurant but could only see franchise that Sydney also has. So, we opted for Mad Mex. Some background info here, Mad Mex serves gourmet Baja style Mexican food that’s healthy, hearty and the only thing it’s heavy on is flavour. The first store opened in Sydney and expanded to Melbourne and Brisbane.

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Chicken Burrito – soft flour tortilla with black beans, rice, cheese, lettuce & sour cream.

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Yellow corn crispy tacos – crispy yellow taco with black beans, cheese, lettuce & sour cream

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Beef quesadilla – grilled and sliced tortilla with cheese filling and served with salsa & sour cream

On the way back home for some relaxing DVD and indoor games, we saw this sign…

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How can we resist not to get one, occasionally we will see 99cents/kg watermelon in Woolworth but what’s more exciting than getting a whole! Although it wasn’t the seedless one but skin was really thin and extremely juicy & sweet..awww! I love watermelon!!

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We got back home, cut our watermelon and put them in fridge for cooling. What other indoor activities can we play now? Esther suddenly took out her Mah Jong table and I think it is time to teach our two ABC boys to learn how to play this Chinese ancient game. Mah Jong is a traditional Chinese tile game with many variations. An ancient game widely play by Chinese and Japanese. More info here.

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For dinner, we decided to go for a quick and easy steam boat. For the stock I have use chicken stock along with some Chinese herbs and corn.

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On Sunday we drove to The Entrance, since the Entrance has now been internationally recognised as “The Pelican Capital of Australia” and we want to be part of it. Before feeding the Pelican we decided to feed ourselves first with a nice lunch. We stumbled cross MOJO’s cafe which is just behind where the Pelican Pavilion foreshore is. The staffs here are local residents, they are really nice and friendly.

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Spicy Chicken Turkish – Lightly spiced chicken, roasted red capsicum, avocado & cheese, $10.90

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Mojo club burger & Fries, $16.90

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Fish & Chips – Beer battered or grilled fish fillets served with fries, salad and homemade tartare sauce, $16.90

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Seafood platter for one – Lightly battered fish, grilled fish, fresh prawn, mussels, calamari, salt & pepper squid, smoked salmon, fries & salad, $28.90

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Hot Chocolate

I am really happy with the food here, portion are generous and tasty. The seafood platter was HUGE and enough to share between two people. All ingredients are fresh and made to order.

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Carrot cake by Rain, extra sultana and walnuts

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Vegetables soup with parsley

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Chicken bake pasta with parmesan cheese

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Fresh garlic breads

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oops… guess who cleaned up the mess?

More cooking continue after we got home, Rain made a carrot cake, I made a vegetables soup and pasta baked chicken, JC baked some fresh garlic breads. It was the first time I made a pasta bake chicken, if you are a cheese lover I think you will like it. I will post the recipe in another post. I had such a relaxing and good time in Central Coast, when is the next long weekend?

Eggless homemade ice-cream (no ice-cream maker require)

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Craving some homemade ice cream at this very instant? The below no cook ice cream recipe is the perfect solution. It is easy, require less than 5 ingredients, all you really need is an electric mixer and a freezer! The basic vanilla ice cream only require 3 ingredients  (we were just not satisfy with ordinary and added crumble walnuts), after the first attempt we have altered the recipe to include green tea matcha powder, although the result was little but icy but the flavour was awesome, just like those in a Japanese restaurant. Recipe adapted from Chocolate Suze.

Ingredients: (Vanilla and crumble walnuts)

600ml of thickened cream     
300ml can of condensed milk  
1/2 cup “Lucky” brand crumble walnuts     
1 teaspoon of vanilla extract
 
 

Directions:

1) Beat the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

2) Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined. 

3) Add in the crumble walnuts and mix until evenly spread everywhere.

4) Pour mixture into an ice cream container and freeze for 12 hours.

Ingredients: (Green Tea)

600ml of thickened cream     
300ml can of condensed milk  
   
1 teaspoon of vanilla extract
3 teaspoon of matcha powder (green tea powder)  

 

Directions:

1) Take about 3 tablespoons of thicken cream and put in a separate bowl, heat in a microwave for about 30 sec until it is hot enough to melt the matcha powder, add the matcha powder in and mix until it melts in.

2) Beat the rest of the cream until soft peak form, turn the speed on approx low to medium and beat for about 10 mins, do not over beat or it will turn into whipped cream. The texture should be something like a chocolate fondant mixture.

3) Add the 3 tablespoons matcha powder mixture into the already mixed cream mixture and further beat for 20 seconds or so. Slowly stir in the condensed milk and vanilla extract with a spoon, mix until they are just combined.

4) Pour mixture into an ice cream container and freeze for 12 hours.

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Turn on the mixer and beat like crazy

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don’t attempt to try this by bare hand because it takes forever

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Stir in condensed milk and mix well with a wooden spoon

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Woohoo !

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Woohoo x 2 ~

Shepherd’s pie (Beef Version)

 

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Alright, Shepherd’s pie one of my favourite thing to eat, there is no tips in making this because it is so easy, as long as you got the ingredient and amount right then you’ll be fine. I have been searching around the internet for a yummy shepherd’s pie and here we found one, as usual we never follow the recipe and substitute the classic lamb mince to beef mince. This recipe is not hard but requires million of steps and someone with a good multi-tasking skill. BTW, JC was the chef this time.

Ingredients:

1 tsp olive oil     
500g mince beef  
2 celery sticks, trimmed, finely chopped 
1 onion, finely diced    
1 carrot, peeled, finely chopped 
1/2 cup frozen peas, washed and drained  
2 tbsp plain flour     
1 tbsp tomato paste 
1 dried bay leaf 
1 tbsp Worcestershire sauce 
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted Butter, to brush

 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Add onion, peas, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2) Add flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3) Meanwhile: Cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4) Preheat oven to 200 C. Spoon beef mixture into a 2L capacity ovenproof baking tray/dish. Top with mashed potato and use a fork to spread over beef mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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Group photo of all the ingredients…

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Cook the lamb, peas, carrot, celery and onion until soften.

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Add the rest of the ingredients and simmer for about 30 mins.

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Multi-tasking time : cook the potatoes, when your potatoes are cooked through, drain them.

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Mix the butter and milk in with a spoon until it’s well blended. Season with salt and pepper to taste.

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Assemble the pie by pouring the beef mixture on the bottom.

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Then the mash potato…

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Bake for 20 mins.

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Enjoy !

Shepherd’s pie (Beef Version)

 

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Alright, Shepherd’s pie one of my favourite thing to eat, there is no tips in making this because it is so easy, as long as you got the ingredient and amount right then you’ll be fine. I have been searching around the internet for a yummy shepherd’s pie and here we found one, as usual we never follow the recipe and substitute the classic lamb mince to beef mince. This recipe is not hard but requires million of steps and someone with a good multi-tasking skill. BTW, JC was the chef this time.

Ingredients:

1 tsp olive oil     
500g mince beef  
2 celery sticks, trimmed, finely chopped 
1 onion, finely diced    
1 carrot, peeled, finely chopped 
1/2 cup frozen peas, washed and drained  
2 tbsp plain flour     
1 tbsp tomato paste 
1 dried bay leaf 
1 tbsp Worcestershire sauce 
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted Butter, to brush

 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Add onion, peas, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2) Add flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3) Meanwhile: Cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4) Preheat oven to 200 C. Spoon beef mixture into a 2L capacity ovenproof baking tray/dish. Top with mashed potato and use a fork to spread over beef mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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Group photo of all the ingredients…

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Cook the lamb, peas, carrot, celery and onion until soften.

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Add the rest of the ingredients and simmer for about 30 mins.

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Multi-tasking time : cook the potatoes, when your potatoes are cooked through, drain them.

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Mix the butter and milk in with a spoon until it’s well blended. Season with salt and pepper to taste.

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Assemble the pie by pouring the beef mixture on the bottom.

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Then the mash potato…

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Bake for 20 mins.

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Enjoy !

Chicken’s Dumplings (Variation to Adam’s Master Chef Chicken green tea dumplings recipe)

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Dumplings are a part of almost all cuisines in world. From making the fillings, wrapping to cooking them, there are tips for every steps to make it work. From reading this recipe you can learn all of the essential tips to easy yet yummy dumplings. The original recipe is from Adam Liaw in Master Chef, he certainly inspired me in making these dumplings. Usually I will use pork mince but this time I have adapted his recipe with a little bit of my own creations.

Ingredients (Fillings):

1 pack of 32 dumplings skins (round shape)   
400g chicken thigh mince 
2 garlic cloves, finely chopped   
1 tsp of ginger, finely chopped    
1 tbs of finely chopped spring onion    
1 tbs fresh chives, finely chopped   
1/2 Spanish onion, finely diced   
3 stalks of coriander (including stems), finely chopped 
4 Chinese mushroom, diced (soak in water until soft, reserve mushroom water)
Little bit white ground pepper 
1 tbs corn starch  
1 tbs sesame oil

Ingredients (Marinate meat):

2.5 tbs soy sauce    
1 tbs fish sauce  
1 tsp white vinegar   
1 tsp chicken powder    
1 tbs Japanese mirin     
2 tbs shaoxing wine   
1.5 tbs sugar   
3 tbs of mushroom water (reserved earlier) 
a pinch of salt

Directions:

1) For the filling, combine chicken mince with onion, garlic, ginger, mushroom and ground white pepper.

2) On a separate bowl, combine all marinate meat ingredients and mix well until sugar dissolved.

3) Gradually add in the marinate mixture to the chicken mince mixture. Use a spoon to mix well after each addition and only until you see the meat absolve all the water before you can add the next lot. (you should feel the meat started to become like a paste and more sticky as you mix them)

4) Mix in the chives, spring onion and coriander.

5) Slowly and evenly add in the corn starch and mix well with a spoon until the chicken mixture is now sticky and paste alike.

6) Set aside for 5 minutes then add sesame oil and mix well. Leave in the fridge for marinated for at least 1 hour or over night for best result.

Cooking Directions:

1) To pan fry the fresh dumplings firstly heat a flat fry pan on medium heat coating with about 2 – 3 tbs of oil depends how many dumplings you are frying. Because it is crucial to have enough oil to form a crust at the bottle of the dumplings.

2) Prepare a lid that is about the same size as your frying pan and leave aside for use in just a minute. (you will understand how important to have that handy in a sec)

3) Until the oil is hot, line all dumplings in the frying pan with the smooth side down, once the dumplings are over the heat, cook for around 2-3 minutes. Picking up the top of the dumplings with chopsticks or your hand to check if a light golden brown crust has been form on the bottom, cook for further 1 minute until your desire crisps level.

4) Pour about 1.5cm of water on the pan and quickly cover with a lid (the oil will splashes everywhere when the water is added hence why I asked to have (2) prepared early.)

5) Once the water cooks off and no more water crackling sound open the lid, flip the dumplings over and cook for further 3 minutes. (if you feel the skin is not cooked repeat step (4) but with less water)

6) Plate them nicely and set aside for 3-5 minutes before serving. (firstly stop the risk of burning your month, 2nd the bottom will become crispy after the cool off time)

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I am a cutting and chopping machine…

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Combine all marinate meat ingredients and mix well

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Place the dumpling skins flat on your hand

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Place a small spoonful of filling in the middle. Be careful not to put too much as it will leek out during the folding process

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brush water or egg wash around the edge of the skin and fold diagonally

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pinching the middle but do not stick together the edges, use your middle finger and form a fold from outside to inside. Make a total of 4 folds including the left side. Noted there is a side remain as no-fold side.

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placing the dumpling on your left hand and make a curve shape with the arc of your inner right thumb

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pan frying raw dumplings taste much better than the frozen one

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cook for around 2-3 minutes until a light golden brown crust has been form on the bottom

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important step to partly steam and pan fry the dumplings to make sure the meat inside are fully cooked.

Chicken’s Dumplings (Variation to Adam’s Master Chef Chicken green tea dumplings recipe)

Various 001

IMG_0739

Dumplings are a part of almost all cuisines in world. From making the fillings, wrapping to cooking them, there are tips for every steps to make it work. From reading this recipe you can learn all of the essential tips to easy yet yummy dumplings. The original recipe is from Adam Liaw in Master Chef, he certainly inspired me in making these dumplings. Usually I will use pork mince but this time I have adapted his recipe with a little bit of my own creations.

Ingredients (Fillings):

1 pack of 32 dumplings skins (round shape)   
400g chicken thigh mince 
2 garlic cloves, finely chopped   
1 tsp of ginger, finely chopped    
1 tbs of finely chopped spring onion    
1 tbs fresh chives, finely chopped   
1/2 Spanish onion, finely diced   
3 stalks of coriander (including stems), finely chopped 
4 Chinese mushroom, diced (soak in water until soft, reserve mushroom water)
Little bit white ground pepper 
1 tbs corn starch  
1 tbs sesame oil

Ingredients (Marinate meat):

2.5 tbs soy sauce    
1 tbs fish sauce  
1 tsp white vinegar   
1 tsp chicken powder    
1 tbs Japanese mirin     
2 tbs shaoxing wine   
1.5 tbs sugar   
3 tbs of mushroom water (reserved earlier) 
a pinch of salt

Directions:

1) For the filling, combine chicken mince with onion, garlic, ginger, mushroom and ground white pepper.

2) On a separate bowl, combine all marinate meat ingredients and mix well until sugar dissolved.

3) Gradually add in the marinate mixture to the chicken mince mixture. Use a spoon to mix well after each addition and only until you see the meat absolve all the water before you can add the next lot. (you should feel the meat started to become like a paste and more sticky as you mix them)

4) Mix in the chives, spring onion and coriander.

5) Slowly and evenly add in the corn starch and mix well with a spoon until the chicken mixture is now sticky and paste alike.

6) Set aside for 5 minutes then add sesame oil and mix well. Leave in the fridge for marinated for at least 1 hour or over night for best result.

Cooking Directions:

1) To pan fry the fresh dumplings firstly heat a flat fry pan on medium heat coating with about 2 – 3 tbs of oil depends how many dumplings you are frying. Because it is crucial to have enough oil to form a crust at the bottle of the dumplings.

2) Prepare a lid that is about the same size as your frying pan and leave aside for use in just a minute. (you will understand how important to have that handy in a sec)

3) Until the oil is hot, line all dumplings in the frying pan with the smooth side down, once the dumplings are over the heat, cook for around 2-3 minutes. Picking up the top of the dumplings with chopsticks or your hand to check if a light golden brown crust has been form on the bottom, cook for further 1 minute until your desire crisps level.

4) Pour about 1.5cm of water on the pan and quickly cover with a lid (the oil will splashes everywhere when the water is added hence why I asked to have (2) prepared early.)

5) Once the water cooks off and no more water crackling sound open the lid, flip the dumplings over and cook for further 3 minutes. (if you feel the skin is not cooked repeat step (4) but with less water)

6) Plate them nicely and set aside for 3-5 minutes before serving. (firstly stop the risk of burning your month, 2nd the bottom will become crispy after the cool off time)

IMG_0701

I am a cutting and chopping machine…

IMG_0704

Combine all marinate meat ingredients and mix well

DSC00384

Place the dumpling skins flat on your hand

DSC00386 

Place a small spoonful of filling in the middle. Be careful not to put too much as it will leek out during the folding process

DSC00387

brush water or egg wash around the edge of the skin and fold diagonally

DSC00388

pinching the middle but do not stick together the edges, use your middle finger and form a fold from outside to inside. Make a total of 4 folds including the left side. Noted there is a side remain as no-fold side.

DSC00383

placing the dumpling on your left hand and make a curve shape with the arc of your inner right thumb

IMG_0705

pan frying raw dumplings taste much better than the frozen one

DSC00390

cook for around 2-3 minutes until a light golden brown crust has been form on the bottom

IMG_0707

important step to partly steam and pan fry the dumplings to make sure the meat inside are fully cooked.

Homemade pizza – Tomato, Ham & Corn + Prosciutto & Baby spinach

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Don’t worry about making a pizza base or finding the best pizza base from your local super market. The following easy recipe can teach you how to make a low fat and yummy pizza in just 15 mins. Thank you for the recipe from JC, this is certainly one of his master piece.

Ingredients (Tomato, Ham & Corn):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
1/2 tomato, sliced    
1 sweet corn, cut corn kernels off the cob ( can be replace by frozen or can corn kernel)  
3 button mushroom, sliced  
2 slices of ham, cut into stripes 
1 bottle of Japanese Mayo 
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced tomato, mushroom, corn and ham over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 8 minutes then take it out and add Mayo on top. putting back in the oven for further 5 minutes or until the base is crisp and the cheese is melted.

5) Cut into quarters to serve.

Ingredients (Prosciutto & baby spinach):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
3 slices of prosciutto, cut in half    
1/2 cup of baby spinach, washed and ready to eat  
3 button mushroom, sliced   
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced mushroom over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 10-15 minutes or until the base is crisp and the cheese is melted then take it out and scatter with baby spinach then arrange sliced prosciutto on top .

5) Cut into quarters to serve.

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Bazaar brand Lebanese Bread can be found in most super markets

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Build your pizza step by step

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You can replace my ingredients to anything according to your liking

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Lastly is the yummy cheese…

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Ready to be bake!

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Watch the baby bake, making sure it doesn’t burnt

Homemade pizza – Tomato, Ham & Corn + Prosciutto & Baby spinach

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Various 010

Don’t worry about making a pizza base or finding the best pizza base from your local super market. The following easy recipe can teach you how to make a low fat and yummy pizza in just 15 mins. Thank you for the recipe from JC, this is certainly one of his master piece.

Ingredients (Tomato, Ham & Corn):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
1/2 tomato, sliced    
1 sweet corn, cut corn kernels off the cob ( can be replace by frozen or can corn kernel)  
3 button mushroom, sliced  
2 slices of ham, cut into stripes 
1 bottle of Japanese Mayo 
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced tomato, mushroom, corn and ham over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 8 minutes then take it out and add Mayo on top. putting back in the oven for further 5 minutes or until the base is crisp and the cheese is melted.

5) Cut into quarters to serve.

Ingredients (Prosciutto & baby spinach):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
3 slices of prosciutto, cut in half    
1/2 cup of baby spinach, washed and ready to eat  
3 button mushroom, sliced   
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced mushroom over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 10-15 minutes or until the base is crisp and the cheese is melted then take it out and scatter with baby spinach then arrange sliced prosciutto on top .

5) Cut into quarters to serve.

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Bazaar brand Lebanese Bread can be found in most super markets

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Build your pizza step by step

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You can replace my ingredients to anything according to your liking

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Lastly is the yummy cheese…

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Ready to be bake!

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Watch the baby bake, making sure it doesn’t burnt