regulo-f16.blogspot.com

regulo-f16

Welcome to regulo-f16. I want to share my interest in food, cooking and photography by blogging recipes and illustrating the finished dishes with my own photographs. If you'd like to receive updates as I add them, why don't you add yourself as a follower through Google or subscribe using the RSS or Atom feeds. If you try the recipes, give your reactions below each post. All images and content © 2010 Richard Down unless otherwise acknowledged.

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Welcome to regulo-f16. I want to share my interest in food, cooking and photography by blogging recipes and illustrating the finished dishes with my own photographs. If you'd like to receive updates as I add them, why don't you add yourself as a follower through Google or subscribe using the RSS or Atom feeds. If you try the recipes, give your reactions below each post. All images and content © 2010 Richard Down unless otherwise acknowledged.

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regulo-f16 | regulo-f16.blogspot.com Reviews

https://regulo-f16.blogspot.com

Welcome to regulo-f16. I want to share my interest in food, cooking and photography by blogging recipes and illustrating the finished dishes with my own photographs. If you'd like to receive updates as I add them, why don't you add yourself as a follower through Google or subscribe using the RSS or Atom feeds. If you try the recipes, give your reactions below each post. All images and content © 2010 Richard Down unless otherwise acknowledged.

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regulo-f16.blogspot.com

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regulo-f16: Carrot Cake

http://regulo-f16.blogspot.com/2010/12/carrot-cake.html

I've had couple of requests for this one. It's very popular at coffee time at work and in Devon! For an 8" cake. 225g self raising flour. 150g soft light brown sugar. 2 ripe bananas peeled and mashed. 65ml fresh double cream. 50g sifted icing sugar. 75g full fat soft cheese (softened). 189; tsp vanilla essence. Chopped walnuts to decorate. 1 Sift together flour and baking powder in a mixing bowl and add sugar. 2 Add nuts, carrots,raisins and bananas, stir. 5 Remove from the tin and cool on a wire tray.

2

regulo-f16: Light Vegetable Stock

http://regulo-f16.blogspot.com/2010/11/light-vegetable-stock.html

For 900ml to 1100ml of stock you can use as a basic batch:. 1 large whole onion, peeled. 1 carrot, scraped. A bouquet garni (use fresh herbs if you have them (parsley, thyme and a bay leaf tied together). Or you can use dried herbs prepacked in a bag. Cover with cold water (I find that 1½ litres is fine). I tend not to photograph in the kitchen as there is very little space. This was hand held (I use a tripod otherwise) and lit by one 30cm soft box over my right shoulder. I don't like using on ca...

3

regulo-f16: Seeded Granary Rolls

http://regulo-f16.blogspot.com/2010/11/seeded-granary-rolls.html

Nothing beats fresh baked rolls to eat with your soup. These are homemade and I make them once a week. If they are frozen within an hour of coming out of the oven, they keep well in the freezer for up to a week. After that, they lose texture and start to dry out. I use my breadmaker to prepare the dough and if you have one, try this recipe. I've not tried it for hand baking but I'm pretty sure it would work just as well. 1 I add the ingredients to my baking pan in this order: (makes 8 rolls). If you don'...

4

regulo-f16: Egg Cheese and Bacon Flan

http://regulo-f16.blogspot.com/2010/12/egg-cheese-and-bacon-flan.html

Egg Cheese and Bacon Flan. For an 8½" 22cm flan dish. 2-3 tbsp cold water. Milk to make the filling up to 400ml. 100g grated cheddar cheese. 6 rashers of grilled streaky bacon cut into short lengths. 2 -3 tbsp of very hot vegetable oil. 1 Preheat the oven to 200°c Gas Mark 6. 2 Sieve the flour and salt into a bowl, rub in the butter evenly (or blitz it in the food processor). 3 Slowly add enough cold water to make a firm dough, turn out onto a floured surface and knead until smooth. 9 Sprinkle on the rem...

5

regulo-f16: Choc Chip and Hazelnut Biscuits

http://regulo-f16.blogspot.com/2010/11/choc-chip-and-hazelnut-biscuits.html

Choc Chip and Hazelnut Biscuits. These went down a real treat in the office. Based on a plain biscuit recipe from the Dairy Cookbook, I added chopped roasted hazelnuts and chocolate chips. Makes about 30 biscuits. 225g self raising flour. 100g caster sugar (I used unrefined). 75g chocolate chips (plain or milk - your choice). 65g chopped roasted hazelnuts. 189; tsp vanilla essence. Beaten egg to mix. 1 Sieve flour and salt into a bowl. 3 Stir in the sugar, nuts and chocolate chips. Carrot Soup with Ginger.

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rjdown-taop-log.blogspot.com

The Art of Photography - Richard Down's Learning Log: April 2011

http://rjdown-taop-log.blogspot.com/2011_04_01_archive.html

The Art of Photography - Richard Down's Learning Log. These are posts for my Learning Log for the OCA's 'Art of Photography' Course. See the blog archive below for previous posts. Monday, 25 April 2011. Assignment 2: Elements of Design: Vertical and Horizontal. A combination of vertical and horizontal lines. 5531: 1/125s f22 170mm (see below for lighting set up deatils). Click on the image to see an enlarged version in a separate window). Saturday, 23 April 2011. With this image, I wanted to ensure that ...

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