Thanks, Alison. Yes, I’m afraid the only low GI contribution here is the oats…oh and I did add almonds ;-) Once in a while I do post some slighly healthier stuff. The sweet tooth does tend to get the better of me though.
Sort of off topic…I’m researching for a project having to do with plating/presentation techniques of food. If possible, do you think you could offer any tricks or tips? For example, what do you think is the single most important thing to do when plating food?
Hi Marisa,
I’m not sure I’ve ever given it too much thought actually. In general I guess the plate should not be too crowded and there should be a good balance of colour. If something looks bland it is important to use garnish – chopped parsley and the like, or some fresh fruit/berries for desserts. For example, check out the use of fresh, sliced apple in these crumble pictures http://www.latartinegourmande.com/2010/11/14/gluten-free-kasha-crumble-apple-celeriac-soup/ Some dishes – in particular savoury ones – often look good piled up high on the plate. Lastly it’s of course important that the plate is clean around the edges – no unwanted drips or splodges. None of this is particularly ground-breaking, but I hope it’s useful to you all the same. Good luck with your project!
Kerry
What a fabulous job Kerry! just searching the net for startup blogs for my own projects and looked you up…such a beautiful space and Miss Mischief makes a superb model! looking forward to reading more…
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Great blog Kerry ! Very impressed with the cooking and photography skills. You have come a long way since the tuna sandwiches!
Thanks, Aileen. You know the tuna sandwiches still do get churned out from time to time. Aisling seems to have inherited the passion for those ;-)
Good on you Kerry – this is great. Ironically I made cookies last night, but the low gi kind, so not as tasty as yours look!
PS – I liked the tuna and red pepper sandwiches! x
Thanks, Alison. Yes, I’m afraid the only low GI contribution here is the oats…oh and I did add almonds ;-) Once in a while I do post some slighly healthier stuff. The sweet tooth does tend to get the better of me though.
Long live tuna & red pepper sandwiches!
Sort of off topic…I’m researching for a project having to do with plating/presentation techniques of food. If possible, do you think you could offer any tricks or tips? For example, what do you think is the single most important thing to do when plating food?
Thanks!
Hi Marisa,
I’m not sure I’ve ever given it too much thought actually. In general I guess the plate should not be too crowded and there should be a good balance of colour. If something looks bland it is important to use garnish – chopped parsley and the like, or some fresh fruit/berries for desserts. For example, check out the use of fresh, sliced apple in these crumble pictures http://www.latartinegourmande.com/2010/11/14/gluten-free-kasha-crumble-apple-celeriac-soup/ Some dishes – in particular savoury ones – often look good piled up high on the plate. Lastly it’s of course important that the plate is clean around the edges – no unwanted drips or splodges. None of this is particularly ground-breaking, but I hope it’s useful to you all the same. Good luck with your project!
Kerry
What a fabulous job Kerry! just searching the net for startup blogs for my own projects and looked you up…such a beautiful space and Miss Mischief makes a superb model! looking forward to reading more…
Aw, thanks Liz. Happy you dropped by :)
can you cook potato gratin in a microwave
oven.
I wouldn’t.