emerysword6 blog



view:  full / summary

10 Cozy Things to Make in May 2019

Posted by [email protected] on Comments comments (0)

10 Cozy Things to Make in May 2019

Adventures, Dinner

It’s May and while I’m usually complaining about the time passing so quickly, I’m also super excited for May because that means I’m going to Paris! Josh and I are celebrating our first year of marriage by taking a trip to Paris at the end of the month and we couldn’t be more excited. It’ll be our first time there EVER! I’m super excited to eat croissants every single morning, drink loads of coffee and eat all the butter.

But until then, we still have brunches and Mother’s Day celebrations to have and meals to make!

Roasted Rhubarb Scones with Vanilla Bean – These scones are what I call…interesting. The rhubarb is roasted to remove some of its liquid. And then the dough is flattened and the rhubarb is placed in the center. The dough is folded over and baked! SO GOOD!

Shoyu Chicken with Hawaiian Mac Salad – I made this chicken last month and since I posted it, I’ve made it like four times. It’s the easiest, breeziest dinner EVER. Also it’s super delicious.

Ramp Cacio e Pepe – Ramps have about a 1 month window every Spring, if we’re lucky and most times people are like “what should I do with them!?” Last year I was lucky enough to get a huge bunch of ramps and made this cacio e pepe. It was dreamy!

Matcha Iced Latte – Every year when the temperatures start to get warmer, I get on my Matcha Iced Latte game because it’s SO good.

Big-Ass Biscuit Strawberry Shortcake and Chamomile Cream – If you’re’ like what should I make for dessert. The answer is: A BIG ASS BISCUIT. This one is delicious because it’s layered with fresh strawberries and chamomile cream.

Spiced Babka with Rhubarb Glaze – Babka is a baked good of great comfort! I love this babka because it’s full of chocolate and topped with a delicious rhubarb glaze!

Fluffy AF Cornbread Blueberry Pancakes – These cornbread blueberry pancakes are a fluffy stack of deliciousness.

Earl Grey Honey Scones – For some reason, these have become a super popular recipe on this site in the last few months. I have no idea why but go on!

Breakfast Braided Strawberry + Apricot Bread – This braided bread is super tasty and fluffy. The best part about it is that you can use store-bought jam which makes things a million times easier.

Mojito Cupcakes – These are super bright and fluffy cupcakes. They’re a true winner!

Previous Post

You Might Also Like

Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

Read More

Cozy Cooking Playlist!


Stay Up To Date

Fun Brand Partnerships

Source: https://www.acozykitchen.com/10-cozy-things-to-make-in-may-2019/

Royal Mimosas

Posted by [email protected] on Comments comments (0)
Reinvent your go-to brunch drink with these tasty Royal Mimosas.  With their extra splash of booziness, they're just perfect for Easter, Mother's Day, or ANYday brunch sipping.

Royal Mimosas Image

So who loves brunch?

If you asked that question in a crowd, I'd be one of the ones with my hand raised, for sure.  

Another thing I love about brunch?  It's totally fine to enjoy a brunch beverage or two, too!  I mean, what's more classicly brunchy than a Mimosa, right?

A Royal Mimosa includes the basic Mimosa mix of freshly squeezed orange juice and champagne, but then it also has Grand Marnier and brandy mixed in, too.

Yes, that standard mix of orange juice and champagne is pretty much a brunch menu staple.

But there's another way to enjoy that brunch Mimosa - by kicking it up a notch with an extra splash of booziness, and turning it into a Royal Mimosa.

So, just what makes a Mimosa a Royal Mimosa?

A Royal Mimosa includes the basic Mimosa mix of freshly squeezed orange juice and champagne, but then it also has Grand Marnier and brandy mixed in, too - which amp up the flavor and richness of this classic drink.

Bottle of Grand Marnier Image

Fortunately, a Royal Mimosa is just as easy to make as a regular one.

Simply pour a little Grand Marnier orange liqueur, brandy, and freshly squeezed orange juice into a champagne flute.  And then top the mixture off with some chilled champagne or other sparkling wine.

Add an orange slice for garnish if you'd like, and you're good to go.

Pouring Champagne to Make Royal Mimosas Image

So if you're a brunch and Mimosa fan like me, try reinventing your go-to brunch drink with these tasty Royal Mimosas.

With their extra splash of booziness, they're just perfect for Easter, Mother's Day, or ANYday brunch sipping.

But then come to think of it, do we really even need to relegate these beauties to just brunch?  

Royal Mimosa Cocktail Image
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

For Each Royal Mimosa:
  • 1 1/2 tsp. Grand Marnier (orange liqueur)
  • 1 1/2 tsp. brandy
  • 2 T. fresh orange juice
  • 4 oz. chilled Champagne or sparkling wine
  • 1 orange slice, for garnish
  1. Pour the Grand Marnier, brandy, and orange juice into a champagne flute. Slowly add the chilled champagne.
  2. Stir briefly.
  3. Garnish with the orange slice. Serve immediately.

Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links,at Amazon.comat no additional cost to you.

Source: https://www.thekitchenismyplayground.com/2019/04/royal-mimosas.html

Steamed Caramel Coconut Cakes

Posted by [email protected] on Comments comments (0)
When my sister's friend gifted us a box of steamed cakes last month, she told us that this steamed cakes (she called it "ma lai koh") is very delicious and told us we must try it.   

So when I return home, I message her if she could let me have the recipe eventhough I knew the cakes were bought and order from her friend.  And she told me she will try to get the recipe from her other friend.... and am I glad to have gotten this recipe from her!

I have adjusted the ingredients to make the cakes more dense and moist. 



80g granulated sugar or caster sugar
200ml coconut milk
1 tbsp vegetable oil

3 large eggs
80g granulated sugar or caster sugar

150g self raising flour
1 tsp bicarbonate soda
1/2 tsp salt


Add the 80g caster sugar in a small saucepan. Place the saucepan over a medium heat, and leave it just like that; but keep a watchful eye on it until the sugar begins to melt and turn into liquid. This will take 4 to 6 minutes, do not stir it and just leave it be.
When it starts to melt all round the edges, give the pan a swirl, and leave it on the heat until it turn medium dark amber colour.

Remove from heat and slowly and carefully pour in the coconut milk.  Place the saucepan back to heat and heat up the caramel coconut milk.  Do not let it boil.
Remove and add in the 1 tbsp vegetable oil, stir to mix all up.  Set aside to cool.

Place the eggs and sugar in a medium size bowl and using your hand mixer on high speed beat the mixture till becomes thick, pale and fluffy.   
On slow speed, add in the flour mixture.
Using your spatula, add in the cool caramel coconut mixture in.  Mix till all combined.

Lightly greased your small mold and pour in the batter till full to the edges.
Steamed the cakes 15 minutes on high heat!

(Note: I feel letting the batter to rest for 15 minutes resulting better in texture.... but feel free to go ahead to steam it immediately).

Yummy delicious!  


Acron Jelly Muchim

Posted by [email protected] on Comments comments (0)

Many of my readers ask me about Korean diet food. They think that Koreans are slim and they wonder what kind of low calorie foods Koreans eat daily. So today I will introduce one of them to you. I will show you how to make a delicious side using acorn jelly. This acorn jelly dish is one of those Korean diet foods, although people will eat this even if they are not dieting. Acorn jelly is a perfect ingredient for healthy, light, and delicious salads with lots of vegetables and a tasty sauce. Depending on your tastes, you can use other vegetables for your acorn jelly salad. Try it someday.

Yield: 2 Servings

Short Korean Lesson

  • SangWhang (상황) = Situation
  • GyeongHeom (경험) = Experience

Video Instructions

Main Ingredients

  • 1½ lb Acorn Jelly
  • 2 Cups Green Leaf Lettuce (3 oz)
  • 1 Cup Crown Daisy (1.5 oz)
  • 1 Cup Cucumber
  • ½ Cup Onion
  • ½ Cup Carrot
  • ¼ Cup Hot Pepper (Green and Red)
  • Some Sesame Seeds (for Garnish)

Sauce Ingredients


Mix all the ingredients for the sauce in a small bowl: 3 Tbsp soy sauce, 1 Tbsp water, 1 Tbsp sugar, 1 Tbsp hot pepper powder, 1 Tbsp sesame seeds, 1 Tbsp minced garlic, 1 Tbsp minced green onion, Minced, 2 tsp sesame oil, ½ tsp vinegar, and 1 tsp Sempio YonDu (optional). Cover it with some plastic wrap and chill it in the refrigerator.

If you buy a acorn jelly from a grocery store, obtain about 1½ pounds of it. If you can not buy it, you can also make it at home with acorn jelly powder. Please check my other recipe to see how to make acorn jelly.

Divide the acorn jelly piece into 1½ thick strips.

Cut each strip into ½ inch thick slices. If you have a wavy vegetable slicer, use it to get a fun shape. I used about 1½ pounds (30 pieces) of acorn jelly for this recipe.

Pour half of the sauce you chilled onto the acorn jelly. Mix it gently and set it aside while you are preparing the vegetable ingredients. This will give the acorn jelly some flavor from the sauce.

Obtain 2 cups worth of green leaf lettuce, 1 cup worth of crown daisy, 1 cup worth of cucumber, ½ cup worth of onion, ½ cup worth of carrot, and ¼ cup worth of both red and green hot peppers. Wash all the vegetable ingredients.

Cut the lettuce and crown daisy into bite-sized pieces. You can either use a knife or your hand. Cut the cucumber diagonally. Slice the onion, carrot, and hot peppers thinly.

Add all the chopped vegetables in a large mixing bowl.

Pour the rest of the sauce to the vegetables and toss them gently.

Add the seasoned acorn jelly to the vegetables and mix them gently. Since both the acorn jelly and vegetables are fragile, it is important to mix them gently.

Sprinkle some extra sesame seeds on top before serving.


It tastes best fresh, so only mix the needed amount of sauce and other ingredients. You can serve it as a side for a meal, but you can also eat it by itself as a diet meal with less sauce. Please check out my post about how to make acorn jelly at home. Enjoy!

Source: http://aeriskitchen.com/2019/04/acron-jelly-muchim/

Beef Brisket Tacos

Posted by [email protected] on Comments comments (0)

Beef Brisket reminds me of family gatherings back home. Our birthday parties were nothing like the parties my kids attend. We didn’t have theme parties at Chuck E. Cheese’s or at the bowling alley; we had a big family gathering with all the cousins, aunts, uncles, grandparents, and anyone else we considered family. If you were a friend, we soon gave you a title of cousin or tía, and you were in. Our little birthday party quickly went from a little potluck to a full blown fiesta.

As soon as everyone arrived the pans of shredded brisket or as we called it, carne deshebrada, came out of nowhere. After that came the huge bowls of potato salad, frijoles de la olla, rajas, tostadas, and of course the twenty million types of salsa and chiles.

Brisket showed up at other types of parties like quinceñeras, baptisms, bridal and baby showers. It was the dish we could always count on. Brisket was usually the meat of choice. Why, you ask? Because it could be made in the oven or a slow cooker ahead of time and it would feed the masses.

I loved it when we had leftover beef brisket because I knew my mom would make one of several dishes a few days later. The type of dish was determined by whatever we had in the fridge at the time. If we had corn tortillas we’d have tacos or if she rolled them up and fried them we had flautas. If there was brisket and beans left, we had burritos. I don’t remember having much bread growing up, but I do remember having lots of flour and corn tortillas. Who knew that such an innocent piece of beef could wear so many different tortillas?

As a working mother I love preparing dishes that keep on giving for a couple more meals. Every Tuesday is Taco Tuesday in my home and as a working mother of two very picky eaters, brisket tacos is one of our favorites. I love it because my slow cooker does all the work for me. I just come home from work and we have delicious tender meat for a slew of meals over the next couple of days. Fresh out of the slow cooker we have tacos, the next day we have tortas or sandwiches, and finally flautas.

Here is our favorite recipe for beef brisket tacos. My kids love tacos with a variety of toppings especially crema Mexicana. I prefer my tacos topped with homemade salsa. Add a side dish and you have a meal your mother would be proud of.

For a lighter version of this dish be sure to serve on warm corn tortillas and eliminate naughty cheese and creams, and instead top with a tasty homemade salsa and avocado slices.

Source: https://hispanickitchen.com/recipes/beef-brisket-tacos/

Cranberry Butter

Posted by [email protected] on Comments comments (0)

Grab an extra bag of cranberries this week and make this incredibly simple and ridiculously delicious Cranberry Butter. It’s great to have on hand, especially when you need an quick and easy breakfast treat—or midday snack!–after a long day of cooking. It also makes the perfect hostess gift. We’re bringing back this old favorite so you can make a batch or two, or six!

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

Need a quick, edible, last-minute gift? Have a few extra cranberries lying around? You’ve got to try this Cranberry Butter, a recipe from MissyDew (the woman who also blessed us with That’s the Best Frosting I’ve Ever Had). I swear it’s magical. Even more magical than butter is on its own.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

You only need four things: fresh cranberries, honey, an orange, and a pound of softened butter. Because you probably haven’t used enough butter this month.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

First give the cranberries a chop.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

Stick them in a bowl with the butter.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

Add the honey.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

Get out your trusty zester and get all the zest you can off that orange. Don’t have a zester? It’s probably not too late to ask Santa for one. Although you might want to spell out “Microplane” for him, just so he can get it right. He’s getting old, you know.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

There. Everything’s in the bowl. That took, what, 5 minutes?

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

Give it a good stir.

(Or more realistically, stir until you realize your butter isn’t as soft as you thought. Dump it into a larger bowl, buzz it with an electric mixer, and return it to the smaller, prettier bowl like nothing happened.)

Now, please don’t make the mistake that I made. Once I made this, I was dying to schmear it on something, but I realized, with actual horror, that I didn’t have a single thing to spread it on in my house. We were even out of bread that day. I almost put it on a tortilla because I was desperate, but I did the same thing that any of you might have done—I put a big glob of it on my finger and popped it in my mouth. Talk about a burst of sweet, citrus-y, buttery goodness.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

When I came to my senses and actually bought some bread, I discovered this Cranberry Butter will turn even the humblest piece of toast into an $8 piece of room service toast at a four-star hotel. You could also put it on pancakes, waffles, muffins, scones, chubby baby cheeks, and even popcorn,.

C’mon, I know I’m not the only one who has cannablistic tendencies toward cute babies.

By the way, I’ve had it melted over popcorn. It’s divine.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member MissyDew.

This spread would be great on so many baked goods here at Tasty Kitchen, but here are a few that caught my eye. And may keep me from eating the whole bowl with my fingers.

Tasty Kitchen Blog: Cranberry Butter. Guest post by Natalie Perry of Perry's Plate.Clockwise from top left: Whole Wheat Sweet Potato Muffins from HowSweetEats, Gingerbread Waffles from emily onelovelylife, White Chocolate Cranberry Scones from crobbins (there is a slew of cranberry scone recipes on TK!), Carrot Cake Pancakes from multiplydelicious, and Double Ginger Scones from angpritch.

Thanks MissyDew for a fantastic recipe!



I love this during the holidays. I first received some as a gift in a jar and enjoyed every bit of it, especially on toast or on homemade rolls or lefse. Make some for yourself and some to share with others.


  • 1 pound Butter, Softened To Room Temperature
  • ½ cups Chopped Fresh Cranberries
  • ½ cups Honey
  • 1 whole Orange (just The Zest)

Preparation Instructions

Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own!

Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended.

You’ll need to store this in the refrigerator.


Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!


Source: http://tastykitchen.com/blog/2015/11/a-tasty-recipe-cranberry-butter/

World Bread Day 2016. Любишь есть калачи - не сиди на печи!

Posted by [email protected] on Comments comments (0)
В этом году в праздничный день пекла хлеб русский, украинский и американский. Московский калач, Дарницкий и Тартин.
Никого не дискриминирую.))
World Bread Day 2016 (October 16)

Дарницкий в журнале уже есть, Тартин у меня базовый, а вот рецепт Калача Московского поставлю. Очень мне и тесто понравилось, и формовка, и истории слушать, которые Алёна с Машей рассказывают. Посмотрите видео, рекомендую! Интересно было узнать как его ели, с чем ели. Оказывается ели калач, держась за ручку, а её саму не принято было съедать. Совсем в голодные времена или совсем бедные люди съедали её, то говорили "дошёл до ручки".

Калач Московский

Тесто на 4 калача весом по 200г
450г сильной муки высшего сорта (хлебной) +80г на подпыл
316г воды
8г соли
5г прессованных (1,7г сухих) дрожжей.
Замес: Все ингредиенты смешать в миске до получения однородной массы, 5-6 минут. Накрыть миску пленкой или крышкой. Желательная температура теста 24С.
Первое брожение: 3-4 часа при температуре 24-28С. Через каждый час делать сложения, всего 4 сложения.
Второе брожение:  2 -2.5 часа в холодильнике при температуре 4-6С
Формовка: Тесто разделить на 2 или 4 части, подкатать в шары и дать отдых 15 минут. Аккуратно сформовать батончик с острыми концами и «брюшком». Концы соединить сильным пробиванием об стол и прокаткой. Окончательная расстойка неполная, 30-40 минут при температуре 24С. Перед выпечкой хлебным ножом в два приёма подрезать «брюшко», разрез затереть мукой, загнуть обратно «губу» сверху. Аккуратно растянуть «ручку».
Выпечка с обильным паром на камне при температуре 280-290С в зависимости от веса заготовки.
Изделия по 100 грамм - 7-10 минут
Изделия по 200 грамм - 10-15 минут

Source: https://nelly-z.livejournal.com/240039.html

Pig Trotters In Tomato Sauce

Posted by [email protected] on Comments comments (0)

What happened? Two babies happened. We are so happy for them, they really light up our days (and night!) They are God sent gift and we couldn’t be more grateful. Moving on, I have received so many emails from blogger friends and fellow Indonesian Chinese cuisine lovers and I must admit that I have not been cooking at all aside from blending mushy food for the babies. It is so easy – they never complain. But of course it would not be forever. I am contemplating on learning cooking Japanese food for them because it seems easy? It seems that way. Any thought?

Moving on to cooking. This pork dish is my favorite. Only a handful of restaurants serve it and then it is not always available. Mother always claims it is so easy to cook. But yeah, she never does until one day she decided it is time to teach me how to. It is so delicious, the gelatinous part of the trotter, the sweet sour and spicy sauce. It is basically a one dish meal.

We got one kg of pig trotter and cut into chunk sizes. Bone, skin, fat and all. Not a fan of anything relating to feet? Get pork belly or something like that. That would be a great substitute. Rub some coarse salt on the meat and rinse thoroughly with cold water.

Boil a big pot of water and add the chunks of meat into the boiling water. Blanch for 2-3 minutes and remove. Set aside for later use.

Prep ingredients for the dish. Some chili sauce, tomato sauce, shallots, garlic, bird’s eye chills, fresh tomatoes and tauco (or douchi, fermented and salted soy bean). The chili paste we used was homemade. We blended 200 g of red chili in a blender by adding a little bit of water. If you want the chili sauce to be not too spicy, get rid off the seeds before blending.

Combine fermented soy beans, garlic and shallot in a blender.

Blend till medium fine.

Heat some cooking oil in a thick based wok.

Stir-fry the tauco paste till fragrant, about 3-4 minutes over high heat, till it bubbles.

Don’t forget to stir quickly to avoid burning.

This is another ingredient that I forgot to include in the top image. The Chinese dark soy sauce is used, kecap manis (Indonesian sweet soy sauce) can be used as substitute, but it is really not the same.

Also cut up the tomatoes.

Back to stir-frying the paste. Keep stirring until the paste thickened.

Add chili paste into the wok. Lower the heat to medium at this point.

Stir-fry until the paste all blended, about 2 minutes.

Add tomato wedges into the wok. Cook till the tomatoes softened, sabot 3-5 minutes over medium heat.

Add the pork into the wok. That kinda rhymes.

Season with dark soy sauce.

A tablespoon of sugar. Or more if you wish.

Some tomato sauce. We used almost half a bottle of tomato sauce.

Stir well until all ingredients combined. Cook over high heat.

Lastly, add bird’s eye chili.

And some hot water.

Lastly, season with salt.

Cook until the sauce boiled up. Remove the dish to a non reactive pan.

Simmer over really low heat for 30-45 minutes. Serve piping hot over steamed rice.

Pig Trotters In Tomato Sauce


  • 1 kg pig trotters or pork belly, cut into large chunks
  • 15 shallots
  • 5 cloves garlic
  • 2 tbsp fermented and salted soy bean (taocho)
  • 200 g red chili paste
  • 1/2 cup cooking oil
  • 3 tomatoes, cut into wedges
  • 2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1 cup hot water


  1. Blend shallots, garlic and taoco into thick paste in a blender.

  2. Heat cooking oil in a wok. Stir fry paste over high heat for 3-4 minutes, until the paste thickened.

  3. Add chili paste and stir-fry for another 2 minutes. Add tomato wedges and cook for another minute.

  4. Add chunks of meat into the wok.

  5. Season with dark soy sauce, sugar, and salt. Stir until combined.

  6. Cook over medium heat until boiling.

  7. Remove from wok and put into pot.

  8. Simmer over low heat for 45 minutes.

  9. Serve hot with steamed rice.

Source: https://indochinekitchen.com/pig-trotters-in-tomato-sauce/

Matfoto & Matstyling + Vegetarisk lunch – workshop i Göteborg 17/3 2017 :: A Vegetarian Lunch + Food Photography & Food Styling Workshop

Posted by [email protected] on Comments comments (0)

I am so excited to finally announce a workshop here again! I haven’t held a group workshop in almost two years, and I’m so thrilled to finally be able to do it again. And naturally, I hope to see some of you there! It will be held in Swedish – hence the info below in Swedish. But please don’t hesitate to contact me should you be interested in participating anyway!

Det känns fantastiskt kul att äntligen kunna öppna anmälan för en Dagmar-workshop igen! Jag har inte haft en workshop sedan maj 2015, och ni är många som har mejlat och frågat när nästa blir. Nu är det äntligen dags, och jag hoppas att just Du kan komma! Kan du tänka dig ett bättre sätt att rivstarta våren?

Det kommer att bli en dag fylld av inspiration och ny kunskap i en inspirerande miljö, styling- och fototips samt underbara råvaror (från Årstiderna) + vacker och fräsch mat att fota – och äta! Jag kommer att berätta om min väg till matfotograf/matstylist samt om hur det kan vara att jobba som stylist och fotograf – både med små och stora uppdrag. Det brukar också vara väldigt uppskattat av deltagarna att få umgås med ett gäng likasinnade matstyling- och matfotonördar under en dag, och prata mat och foto ohämmat med andra som förstår vad man menar…

Jag är inte själv vegetarian, men har som ni nog vet ett brinnande intresse för plantbaserad mat. Jag vet dessutom att det finns ett stort intresse för vegetarisk mat, och att många av er redan äter vegetariskt eller veganskt. Så därför kör vi på en helt vegetarisk workshop den här gången! Ange vid anmälan om du äter veganskt, så håller jag menyn helt fri från djurprodukter. Vi kommer att styla och fota två sköna vårinspirerade rätter (en matig och en dessert) – och så äter vi förstås upp maten när vi har fotat den!

******Workshopen är slutsåld!******

Plats & Tid
Workshopen kommer att hållas i GöteborgTandkullegatan 40, Västra Frölunda – fredagen den 17/3 klockan 9.30-14.30. Du tar dig enkelt hit med spårvagn nummer 11 eller med bil.

Pris: 2 900 sek (inkl. moms) – fika, två rätters vegetarisk lunch och goodie-bag ingår.

Vi kommer bland annat att gå igenom
• Arbetsflöde från val av rekvisita och råvara till färdig bild – jag visar steg för steg hur en typisk matfotografering kan se ut.
• Naturligt ljus – hur använder man det på bästa sätt? Dagsljuslampa som hjälpmedel.
• Tips, tricks och “hemligheter” – styling, komposition, färg och textur m.m.
• Kamerainställningar, vinklar, utrustning m.m.
• En snabb titt på efterbehandling (Lightroom, Photoshop)

Förkunskaper och mål
Workshopen riktar sig till dig som har ett stort intresse för mat och att fotografera den. Du vill utvecklas i att använda naturligt (befintligt) ljus och rekvisita för att på ett enkelt sätt kunna fota mat hemma. Egen kamera (helst SLR) samt baskunskaper om den krävs för att kunna hänga med i tempot.

Gör så här för att anmäla dig
Mejla din anmälan till [email protected] eller ring på +46(0)705 505 501. Ange ditt fullständiga namn samt postadress och telefonnummer. Ange också om du har någon matallergi eller liknande som jag behöver veta för att planera menyn.

Max antal deltagare är sju personer.

Villkor för anmälan
Anmälan är bindande och kursavgiften betalas via faktura (10 dagar) vid anmälningstillfället. Obetald kursavgift efter påminnelse kan innebära avbokning av platsen.

Om Dagmar’s Kitchen (Sonja Dahlgren) av någon anledning skulle bli tvungen att ställa in workshopen (allvarlig sjukdom, familjeangelägenhet etc.) återbetalas hela det inbetalade beloppet.

Vid färre än fyra anmälda förbehåller Dagmar’s Kitchen sig rätten att ställa in workshopen och återbetalar i så fall hela det redan inbetalade beloppet.

Varmt välkommen med din anmälan!

Denna workshop sponsras av Årstiderna, vilket innebär att vi kommer att ha tillgång till underbara ekologiska råvaror av bästa kvalitet! Tack Årstiderna för att ni stöttar!

Source: http://www.dagmarskitchen.se/2017/01/matfoto-matstyling-vegetarisk-lunch-workshop-i-goteborg-173-2017-a-vegetarian-lunch-food-photography-food-styling-workshop/