Search Omemee Pigeon eFlyer
Custom Search

Sunday, July 24, 2011

Easy Recipe Features Kawartha Dairy Ice Cream,Rhubarb!

Ruth Tait Food Photography Finesse Tips!

Recipe photos enhance your writing. Ruth Tait, local artist, photographed her Rhubarb cake recipe. Ruth offers food photography tips in Omemee Pigeon eFlyer’s feature recipe.

Ruth’s Quick Easy Rhubarb Cake!

by Ruth Tait - Special to Omemee Pigeon eFlyer
Subjects for photos are everywhere! Including your kitchen! Ruth-Tait-Rhubarb See larger image in a new window Try these food photography tips:
  1. Lighting: Your image will turn out better if you turn off the flash. Try using natural light from a window, taking the plate outside, or if it's evening, see if you can direct some lamplight onto the food.
  2. Setting: Use different plates, napkins, placemats to showcase your various creations.
  3. Create Interest: Look for unusual angles, such as the close-up of the rhubarb shown here.
  4. Tell the Story: Take some shots during the various stages of preparation.
  5. Timing: Expect your baking/cooking to take longer with the stops and starts to wash hands to pick up the camera, to "pose" the food and to set the camera safely away from hazards such as flour dust, grease splatters, cake batter, etc.

Practising these tips can help give you a start towards creating mouth watering food photos. 
Ruth's Rhubarb Cake
Using rhubarb from your garden, or local farmer's market; this moist cake is delicious served on its own, or with Kawartha Dairy ice cream and rhubarb sauce.
Ingredients
1 ½ cups rhubarb cut fineRuth-Tait-Rhubarb-Cake See delicioous larger image in a new window
1 cup brown sugar
½ cup white sugar
1 egg
½ cup butter at room temperature
1 cup applesauce
1 tsp soda
½ tsp baking powder
1 tsp vanilla
2 cups flour
Directions
In a large bowl, cream sugars and butter, then add egg.
Stir in applesauce & vanilla. Next stir in baking soda, baking powder, and flour - don't over mix.
Add rhubarb - stirring just enough to distribute within batter.
Pour in prepared 9”x13”  pan.(I use PAM baking spray).
Mix 2 tbsp white sugar and 1 tsp each cinnamon & nutmeg and sprinkle over top.
Bake at 375F for 25-30 minutes until toothpick inserted in centre comes out clean .
Visit Ruth-Tait-Creations Facebook-Page Ruth Tait's love of fine art led her into photography classes to obtain better reference material for her paintings. Soon photography  became more interesting to her.Ruth now focuses on creating fine art photographic images. Ruth finds inspiration in everything from rusty old vehicles, to delicate flowers, actively participating in show/sales. Ms. Tait brings her artistic vision to other aspects of her photography. and enjoys photo shoots with families, children, couples, pets or corporate work. Ruth's photographic expertise is in demand as a skilled instructor at The Technology Alliance Group for Kawartha Lakes. Learn more about Ruth's photography on her site:www.ruthtaitcreations.com 
Looking for Kawartha Dairy Ice Cram? Check out the Kawartha Dairy Facebook page.
Subscribe to Omemee Pigeon eFlyer Recipes by email the feed is delicious!

No comments:

Post a Comment

TERMS OF USE

Those who post comments are accountable for the opinions they express, and the accuracy of the information they furnish. While we encourage writers to utilize this service on our site, we also strongly suggest they treat it as public forum where good taste counts. We reserve the right to decline for approval objectionable material from this site.

Writers that include profanity or personal attacks or other inappropriate comments - such as racist language, threats or comments unrelated to the story - will not be approved. Also, entries that are unsigned or signatures by someone other than the actual writer will not be approved.

While writers can still post anonymously, we strongly suggest that they do not do so.

Opinions, guidance and other information expressed in Omemee Pigeon eFlyer comments and by contributors to the Omemee Pigeon eFlyer, represent the individuals'; own views and are not necessarily those of the Omemee Pigeon eFlyer. The Omemee Pigeon eFlyer furnishes this type of forum and does not endorse and is not accountable for statements or advice from anyone other than an designated Omemee Pigeon eFlyer spokesperson.

F.A.Q.

(Frequently Asked Questions) Choose your favourite and send a letter to the editor. 1. Why isn't this paper being run on a "dot com"? 2. Who is running this paper? 3. Why do you have Google ads on here? 4. Where can I get a print copy of this paper? 5. How can I help make this paper even better? 6.I'd like to buy you a coffee.Where can I send a donation? Thanks! Every bit helps!
Omemee Pigeon advertise button

Who Reads Omemee Pigeon eFlyer?

You do! Most readers are from our direct area,but people the world over do read Omemee Pigeon eFlyer. We currently have over 2,000 accounts getting our headlines,and almost 100 daily email subscribers. Not bad for a little eZine just starting out. We are especially excited about the writers joining in this project!

Come Tweet Us!

Related Posts Plugin for WordPress, Blogger... Google+