It’s time for DHSPC – Sage and prosciutto corn cakes

yellow leaves

After having participated in the first Donna Hay Styling and Photography Challenge my dear photographer friend Simone has come up with, I haven’t had the time to do any more but as it is a really interesting kind of challenge I absolutely wanted to do it this time. I like this challenge for various reasons, one is that it is always good to do something different from what you usually do, another is that I learn by doing here, in order to shoot a photo similar to the proposed one, I have to study light, colours, textures, props, food styling well a lot of different aspects before I can get going on my own photo. Another reason, maybe not that nice, is that I learn from my failures because although I was happy with my first entry (which incidentally won) I am not that happy with my photo this time. But the recipe is nice, one of my daughters didn’t give us much chance to eat them, they somehow were gone before we really got going.

So the photo above is the challenge photo and the one below is mine. I didn’t have a plate of the right size and that really makes a difference in my opinion. Well I can’t blame it all on the plate, it’s my fault if the photo doesn’t work. Anyway, I got the main light from the right where there is a window and then I bounced that light on the left. Numbers for the photo nerds: 1/25 sec at f/2,8 w, 50 mm with a EF50 mm f/1.4 USM lens, 500 ISO with a Canon 5D mark II.
If you want to know more about the DHSPC, click over to Junglefrog Cooking and check out the rules etc.

Donna Hay Sage and prosciutto corn cakes

from Donna Hay Magazine, issue 48
Makes 12

170g instant polenta
75g all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sage leaves (chopped) sea salt black pepper
360g sour cream
2 eggs
12 sage leaves (extra)
12 slices prosciutto

   Preaheat oven to 180. Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), sage, salt, pepper, cream and eggs in a bowl and mix well to combine.

   Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins. Line each tin with prosciutto and fill with polenta mixture.

   Bake for 15-20 minutes or until cooked. Turn out to serve.