Fig, raspberry & goat cheese pastry

fig, raspberry goat cheese pastry

I have been on a sweets kick, that and every time I try to photograph my savory dishes I can’t seem to get a good photo.  I don’t know why but when ever I try to photograph dinner it just does not look as pretty as it tastes. Perhaps it is the time of day and the light  or my family pacing behind me waiting  patiently to eat; What ever it is, it stinks and I wish I could have shown you all the salmon, goat cheese and chard tart I made for late lunch but I can’t.

At least I was able to snap a few photos of this pastry before it was devoured by the girl child and the mischievous dog! This pastry was a last-minute sweet tooth concoction and It was so yummy. This is a good quick sweet treat and would be so good with a scoop of yogurt for breakfast  or ice cream for dessert… or in bed  while watching reruns of  project runway in your jammies.

What you need

  • puff pastry or handmade if you are  champ try this recipe
  • 1/4 c  figs
  • 2 tbs raspberry jam
  • 2 tbsp honey
  • 1/2 c goat cheese
  • 2 tsp orange zest
  • 1 tbsp orange juice
  • 1 egg  white
  • a few tbsp of raw sugar or regular sugar

How to make it

  • thaw pastry dough or make your own like a boss…or someone without hungry kids
  • finely chop figs
  • mix goat cheese and honey together
  • add orange zest and juice
  • mix in jam and figs
  • cut pastry dough into  4 inch long rectangles
  • place a heaping spoonful of the mix into center of dough
  • fold over and press edges with a fork
  • brush egg whites onto top of pastry
  • sprinkle with sugar
  • bake at 300 for about 10-12 minutes

Whole wheat cranberry & ginger yogurt scones

Cranberry ginger scone

I am not a photographer  not by any stretch of the word. I take a billion photos of my children but I still don’t understand how to use all the settings on my camera. The other day my basic plain Jane digital camera died  and no matter how much I begged it to work , it was done for.  Luckily my father in law let me borrow his camera and my samosas have never looked so good!

Since I was borrowing a nice camera my husband decided to build me a DIY lightbox to  try to make my photos look a little less busy  aka keep  my chaotic kitchen  out of the photo. It turned out pretty well and my first attempt at a decent photos was better than I expected. I may not be a pro but at least my food looks pretty!  I have a long way to go to get to foodgawker status,  but you have to start somewhere!

This scone recipe is a nice pick me up in the morning with the spicy ginger and sweet cranberries. Usually this is an autumn scone but with spring on the way ginger was calling to me. These taste wonderful with a little bit of honey and a nice warm cup of tea.

What you need

  • 1.5 c whole wheat flour
  • 1/4 c sugar or dry sweetener of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 7 tbsp butter or vegetable margarine, I used smart balance
  • 1/2 c plain yogurt, I used Nancy’s
  • 1/4 C dried cranberries
  • a few candied ginger chunks chopped, add more or less as you like
  • raw sugar for top

How to make it

  • Mix dry ingredients ( flour, sugar, baking soda/powder, salt) in a bowl
  • cut in the butter and mix with hands until crumbly
  • add yogurt and mix together lightly
  • add cranberries and ginger and knead in until no more crumbs are falling in the bowl and the dough forms a ball
  • put on a floured surface and roll our into a circle
  • cut into 8 pieces
  • place pieces onto a greased baking pan
  • sprinkle with raw sugar and press it in gently
  • bake at 300 for 15-20 minutes until light brown on edges
  • enjoy!