In the world of blogging, it amazes me to find so many people willing to share their time and knowledge with you. Instead of one gigantic “self-help” group – it’s one big “food-help” group.
For instance, there is the Daring Bakers where a group of bakers get together each month to tackle a certain recipe. Being a part of this group has allowed me to tackle some recipes I would have never tried on my own.
When I first started my blog, Kath from A Cupcake or Two organized a blogger dinner and was kind enough to invite me. She, along with Lorraine from Not Quite Nigella, Betty from Betty’s Bites, Trish from Sugarlace and Ellie from Almost Bourdain all gave me tips on how to improve my blogging “skills” when I first started.
Most recently, I was struggling with the fact that almost every blog I read and person I spoke to mentioned that the best way to take pictures was to use “natural light”. Yeah right – try getting natural light when you work during the day – it’s almost impossible! I noticed I tended to then stick to recipes that I could store for future photos – like cakes, cookies or other sweets.
And, how many of you have struggled with cooking early in the morning just to take a photo of it and then having to go to work before 8 am!
I needed to find a way to take the pictures at night!
Simone from Junglefrog Cooking to the rescue! Have you seen her blog? If there is any doubt as to why I trust her completely on food picture advice – just go check out her blog. Her pictures are gorgeous (and so are her recipes!). She suggested I try the Lowel Ego lights which she had heard great things about. I did a few searches on google as well and found a post from Steamy Kitchen which was very helpful.
So this post is a small thank you to everyone! Merci, grazie, gracias, salamat!
- 2 large eggs
- 100 grams sugar
- 80 grams butter, melted and cooled
- 100 grams flour
- 1 teaspoon baking powder
- grated zest of 1 lemon and 1 lime
- 1 teaspoon each of lemon juice and lime juice
- 1/2 teaspoon vanilla extract
- In a bowl, whisk the sugar and the eggs until frothy. Slowly add the butter and incorporate very well.
- Add the flour, baking powder, lemon and lime zest, lemon and lime juice and vanilla extract
- Cover the bowl with plastic wrap and refrigerate at least 1 hour before baking.
- Butter your madeleine pans (I used a combination of tiny and regular sized pans)
- Spoon the batter into the pans until three quarters full and place the pans in the freezer for 10 minutes
- Pre-heat the oven to 190c (fan forced)
- When the 10 minutes is up, bake the madeleines (small for 10 minutes and large for 13) for the required time.
- Remove from oven and cool.
- Best served immediately but can also be stored in an airtight container for a few days.