It’s time for DHSPC – Sage and prosciutto corn cakes
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.
SAGE AND PROSCIUTTO CORN CAKES
from Donna Hay Magazine, issue 48
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
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.