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.
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.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
Whoohoo! So glad you found the time to participate again this month Ilva and in the month of december no less..:) I like your photo a lot although maybe the prosciutto on the right is a bit too shiny, compaired to the original. Your setup is almost identical and how did you managed to make the background so alike? Impressive... I loved these cakes too and glad I picked this recipe... I have an idea already for the next month which will fit in nicely with the frugal month of january.. :)
ReplyDeleteGorgeous Ilva! I love your interpretation, so elegant :)
ReplyDeleteGreat job! I will bake these soon, probably for the 24th dinner.
ReplyDeleteCan't wait to participate.
Good job! They sound really yummy too :-)
ReplyDeleteGee whiz, Ilva, will I sound a tad biased if I say that I like yours better? Gorgeous! And now that's what I want for dinner!
ReplyDeleteGorgeous photo.
ReplyDeleteLove the look of this recipe.
Merry Christmas/Buon Natale to you and your family!
ReplyDeleteGorgeously executed, Ilva. I don't quite get why you're not 100% satisfied with this take. To my untrained eye, it's perfection. Thanks for the recipe, too... the cakes look amazing.
ReplyDeleteAs always Ilva, just beautiful. Hope you had a fabulous New Year's :)
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