Thursday, July 31, 2014

Pasta as a protagonist...

Again food photographies))
This time I was inspired by pasta, hope you like them))






You can Find my photos on ShutterstockFotolia and other stocks.

Monday, July 21, 2014

Pasta with Red scorpionfish - italian recipe

Earlier I wrote a recipe for pasta with crabs. Today I will tell you how to cook my husband's favorite dish - pasta with Red scorpionfish. Here they are in the photo - red and dark - ugly, with spiny fins, but very tasty)) 

First you need a Red scorpionfish 500-800 for two portions. That is one big or two smaller fishes. In the store they have cleaned the fish: 

Then you need

  • garlic, 
  • 0.5kg of cherry tomatoes, 
  • 300 ml of white wine, 
  • olive oil, 
  • pasta - tubettini (about 80-100g per person) - you can take a different pasta, such as spaghetti or paccheri. 


Then you need big deep pan, because we won't cook pasta separately but put it directly to sauce. So, fry the garlic until it became golden brown, then remove it from the oil. 


Put fish into a pan and cover it immediately, because there will be splash of oil. 

After 5 minutes,put the tomatoes cut in half 

5 minutes later, pour a little of wine into the pan. You can leave it open. 

Leave the fish to stew until it will be cooked.
And now we make other preparations. Take the rest of the wine and mix it with boiling water in a ratio of 1:2 (or 1:3). This method of cooking in wine gives the finished dish amazing taste. The main thing is not put too much wine and its quality should be good. Bad wine can spoil the whole taste of the dish. 

When the fish is cooked, remove it from the pan and collect all the bones, which remained in the pan. Add wine mixed with water and when it boils, add the pasta. Yes, we do not cook the spaghetti separately but in sauce, because they will absorb a full taste of the sauce, and you just can not break away until eat all))
Add a little of salt (quite a bit, because the sauce will be boiled down and salinity increase).

Yes, I left fish for a photo and removed it later) 

The time necessary to cook spaghetti read on the package. But of course we are preparing them by eye, or rather by taste - as the Italians say, "al dente", which means to the tooth. When spaghetti are ready they are not hard inside, but a little sink in teeth. Then while you put them on a plate and carry on the table, they will reach the desired condition, but will not be overcooked.

Before serving dish, sprinkle with chopped parsley. Parsley can also be added to the spaghetti for 3-5 minutes before finish to cook.



Buon appettito) 

Thursday, July 17, 2014

Two hours in Castelmezzano, Basilicata

Some times ago on a Sunday we were in Basilicata. Looking through Tripadvizor for the restaurant, where we could go for lunch, I noticed that all restaurants in the town Castelmezzano have many reviews. Other restaurants within 30 kilometers have not more then a dozen of reviews. And all the reviewers wrote about the "Volo dell'angelo" - Fly of the Angel. It grown an interest in us, and we decided to look at this town and find out what is this - Volo dell'angel

In Italy, a beautiful small towns we call Borgo, and, as it turned out that Castelmezzano is among the 100 most beautiful Borgo of Italy. This was a surprise, and it's only 2 hours by car from Brindisi! This stunning little town, literally stuck to the cliff. 


Volo dell'angelo turned out to be an attraction famous for Europe! 

Between two mountain peaks in Lucan Dolomites a steel cable tensioned (actually two of them - because you make two way fly). You can feel like an angel who flies in the sky and see breathtaking panorama. Anyone who overcame his fear, can enjoy not only the sensation of free flight but magnificent views a bird's-eye, or better to say - angelic's -eye. There are gorgeouse mountains, water stream and forests. Unfortunately, it was still closed (it was spring), but we will definitely go back and try it) 



In Castelmezzano thera re many narrow streets, rising at an angle and small ladders to shorten the path between the streets. 



There are several restaurants, in one of which, a small trattoria over this bar we had lunch. 15 euros per person, we got a fixed menu, everything was very tasty and soooo much that the next time we'll take only one)) 

Top-down view of the houses and streets 

On the opposite hill is another town - Petrapertosa, on the right

On the way to the town of a top view of Basilicata

Friday, June 20, 2014

Colorful alphabet on pebbles DIY

My friend Nadya from HappyEmotions sell in her shop wonderful Alphabet Pebbles for Kids. I love them very much! It’s a fun way to teach a toddlers letters in a bright, whimsical way. 
On one of our tracking trip I found on the beach very similar stones (usually here there are only sand and seashells) . So I decided to make this alphabet to niece of my husband.

You will need

26 pebbles
Various acrylic paint colors
Paint brushes

Clear Satin Glaze

1. Wash pebbles to remove any dirt
2. Make pebbles in row to see which stone better for which letter



3. Using your paint color, paint the first letter.  Then with other colors paint all letters

4. Now we will decorate them - add polka dots onside each letter. You can outline white or yellow letter.

5. Add polka dots around each letter.
6. Spray with glaze.  Once dry, turn over and spray the back of the rock too
Your alphabet is ready)


Thursday, June 12, 2014

Beach photos of summer t-shirts

I've already made photos in flowers. This time I took some blue, striped, and some other t-shirts and went on the beach. There was nice beach complex with cabins colored in mustard and mint. Finally summer arrived, I can say that It's even too hot :) I tryed to add to the photos the spirit of summer, transparent air, pleasure to stay on the beach... Hope that worked out well ))
Some of these t-shirts already found their happy owners)


jersey t-shirt






Wednesday, June 11, 2014

Pasta with crabs - italian recipe

Today I'll show you how to cook one of my favourite recipes - pasta with crab.


To start, you need crabs, we had one and a half crabs, not very big, just enough for two persons.


Then you need garlic, chopped parsley, 150 grams of white wine, olive oil



spaghetti (about 100g per person) - you can take a different pasta, such as penne or rigatoni. Then you need a "Passata di Pomodoro" - about 500-600 gr.



Then you need big deep pan, because we won't cook pasta separately but put it directly to sauce with crabs.

So, fry the garlic until it became golden brown, then remove it from the oil. If you have a whole crabs, then cut them into several pieces. Put them into a pan and cover it immediately, because there will be splash of oil. After 5 minutes, heft the cover and pour the wine into the pan with the crabs. Another 2-3 minutes and you can pour passata into the pan. Leave it to stew. Boil down Passata a little, then add water to the pan (boiling water) and salt (quite a bit, because the sauce will be boiled down and salinity increase). When the water begins to boil, remove crabs from the pan and add spaghetti - that's why we took a large frying pan)) fit perfectly in her full-length spaghetti) You can put crabs back at the end of cooking before serving, so they will be hot. Or leave them outside - it's your choice, just leave them on the plate wait an hour, when you deal with them)

So we do not cook the spaghetti separately but in sauce, because they will absorb a full taste of the sauce, and you just can not break away until eat all))

The time necessary to cook spaghetti read on the package. But of course we are preparing them by eye, or rather by taste - as the Italians say, "al dente", which means to the tooth. When spaghetti are ready they are not hard inside, but a little sink in teeth. Then while you put them on a plate and carry on the table, they will reach the desired condition, but will not be overcooked.

Before serving dish, sprinkle with chopped parsley and / or pecorino cheese. Parsley can also be added to the spaghetti for 3-5 minutes before finish to cook.

Bon appetit) 

Friday, June 6, 2014

Food photography

My first foof photographies, hope they are not so bad))
I often make smoothies at home so I used them to make some photos.

Cabbage
 


  Carrots 



Celery

Radish 



 Paprika

Strawberries


Red beets 

You can Find my photos on Shutterstock, Fotolia and other stocks.

 

©2009 Katrinshine | by TNB