Deciding what to make for the
inaugural photo-shoot with the new camera was quite a decision. In the end, I chose to go 'back in time', settling on some baking - making these yummy little afternoon-tea cup-cakes. They were first made for us by my friend Phillip's mum when we were about eight years old - she wouldn't tell us what was in them until after we ate them - picky eaters that we were, we couldn't believe something so delicious had vegetables in it!
In starting out on this project, the ethical considerations seem equally important as the aesthetic, so I decided that we should
"Go Green" from go to whoa, leaving Petroleum out of the equation as much as possible. Riding my bicycle to the shops seemed a good start - and cycling up the hill to the Norton Street Grocer in Leichhardt was a good way to ground my excitement over the possibilities of the project in the here and now. I had already had more than one restless night, dreaming of the wonders of the Olympus E510 and the lenses that I eventually settled on...
- one-pedal stroke at a time -
- one recipe at a time -
that could become
my new Mantra.
The ethic and aesthetic pleasures continue at the green-grocers - selecting the most vibrant looking zucchinis, the freshest organic eggs, picking up a selection of paper muffin-cases from the Italian catering store, before pedalling the ingredients back to the studio to whiz together...
So now I present to you:
Zucchini Muffins Ingredients:
(Wheat-free / Gluten-free / Dairy free)
1 cup rice-bran oil
1/2 cup rapidura
(dehydrated sugar-cane juice; ordinary sugar will do)
3 teaspoons vanilla
2 cups grated zucchini
2 cups rice flour
1 cup sticky-rice flour
1 teaspoon baking powder
2 teaspoons bicarbonate soda
3 teaspoons cinnamon
1 cup chopped walnuts
Beat eggs until foamy. Add rice-bran oil, rapidura sugar and vanilla and beat until thick and mousse-like.
Stir in the grated zucchini and fold in the sifted flours, baking powder, bicarbonate soda, cinnamon and walnuts.
Pour into muffin tins 2/3 full - they rise well - and bake at 250 degrees for approx 10 - 15 Min's, or until a skewer comes out clean.
Cool on a wire rack and ice with Date and Almond Cream.
Date and Almond Cream
(sugar-free & deliciously sweet)
1 cup raw blanched almonds
5 Turkish dates, seeds and skins removed
juice of 1 lime
Blend on high speed in food processor until smooth and creamy, adding just enough water to make a smooth paste. Ice the cakes with a palate knife, or decorate using a piping bag.
I tried out a few different presentation styles, in paper cases / without paper-casing - not sure which one would make the best photo. And for sure I would put the CWA to shame with my dodgy piping technique... oh well, always good to have room for improvement!
Subscribe to Yum-oh! by email