Steak with Sauteed Mushrooms and Onion (SCD & GFCF)

Sometimes, being a food blogger and cooking for one’s family at the same time is interesting. Sometimes I’ll get the urge to pick up the camera and take pictures as I go along making a meal – one that I didn’t even intend to take pictures of, let alone share here. Let’s just say that, sometimes, I can’t help but take pictures of food, or let alone unable to resist taking out my camera and just taking random shots. As I wrote in my anniversary post, my photography has improved greatly since those first days of blogging – what I didn’t write about is my somewhat fascination with cameras. Sometimes, I’ll close one eye and focus with the other eye, pretending as if seeing through a camera.

Remember also that I said that I hadn’t many photos (in my anniversary post) since I’d been playing with a camera with practically dead batteries? Not those ones, but some of the photos that I took, such as all the ones in this post, were done with my aunt’s Canon Powershot G9, which she kindly let me borrow and that she’s let me borrow in the past as well (this post for example). I love her camera. I’ve been thinking for a while that I could write reviews for cameras that I have used, like the one that I read on Just Hungry, which introduced me to and that made me interested in micro four-thirds cameras. Camera reviews can be confusing sometimes, with different people’s conflicted opinions (especially once you get on Amazon – cameras always have hundreds of reviews, often too many to read all at once), or there are things you want to know about it but that the review doesn’t cover, and I find it helpful when I read camera reviews written by food bloggers, with pros and cons in the interest of food photography and blogging. If you also think this is a good idea, let me know.

But back to how I’ll just pick up the camera at random and take pictures of food – this steak was one of those that I hadn’t planned to take pictures of, but somewhere between chopping onion and taking the steak out of the package and frying it, I thought, hey, why not? And this is the second part of taking pictures of meals that gets tricky, particularly when it wasn’t planned: your prep inevitably becomes longer because of taking breaks to take pictures, often multiple, and thus everyone who is waiting to eat waits even longer. It’s a skill to take quality pictures while on the go and get it all done within the same amount of time it would normally take you, sans camera. This is an exercise of discipline especially, if you’re like me, you start to get obsessed with the macro setting. Case in point —

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Red Lentil Dahl (SCD & GFCF)

Let’s do something simple today – not like a lot of my recipes aren’t simple already, but something that’s not only simple but also relatively fast to throw together as well and great for the crowd. What’s fabulous about this dahl is that it is practically rendered a healthy fast food because of the red lentils – they don’t require that long to cook before they’re done, and cooked past that just tender stage, they turn to mush and absorb a lot of the liquid. Which makes cooked red lentils a great substitute for mashed potatoes, but without hardly so much the effort, and I would say just as filling.

Dahl is Indian, although this particular dahl is mild – making it suitable for those who aren’t familiar with Indian food or don’t like it to be that spicy. I can’t say when exactly (I’m still planning) but soon I’ll be doing a couple of some sort of themed recipes and this one would fit the bill perfectly for a Roald Dahl-themed party.

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Pear and Almond Cardamom Crumble (SCD & GFCF)

For the past two weeks, I’ve noticed that I’m posting either on a Saturday or a Sunday – not my intention at all, I’ve just been busy. Last week my Dad took my family on a sudden vacation and just about everything was turned upside down. (Stay tuned for a post, or a series, documenting my family’s vacation and where we went, including pictures!) Now that I’ve gotten back, I’m only just getting back into the swing of things. I had arranged posts to go up while I was gone, and that didn’t really happen, did it? They’re only just getting out now.

I made this crumble – or crisp, as you like it, before we left. It was inspired from a cobbler I’d made with pears, rather than the usual apples, and I’d used cardamom with the pears in addition to cinnamon. Pear with cardamom is one of the best matches: each compliments each other so well, and the cardamom just provides that little bit of spice enough to warm you in the days of nippy mornings and chilly, winter weather. My favourite part of this dessert is the pear juice. It might just be better than apple cider, I swear. I would tilt the pan for the juice to pool and then drink it, sipping from a spoon.

It’s also the first crumble that I’ve made with almond flour that I’m happy with the results. The first time I made an SCD crumble, the topping was, in a word, disappointing. It was distracting. This crumble makes up for that.

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