Recently, a finest joy filled my heart, once the amazing Canon 5D Mark II landed at the doorstep of my house (anticipation of Christmas gifts again!!). I was beyond excitement. I was dreaming for so long to have it and it finally happened! Therefore this is my last post in which I used my very first DSLR camera, my beloved Sony. I’m currently selling it together with my 2 lenses, so if if anyone is interested to buy, drop me an email and I will give you more details about it.
I think every photographer is very attached to its camera, so I was with my Sony. It was almost as an extension of my hand while photographing, I was using it since the very begging on this blog, and almost it drew a story along side me, by capturing my vision. Now it’s in a drawer very well kept, waiting for a new owner as much as passionate and heart-full as I was.
Canon 5D Mark II opened a new chapter in my life and has brought already so many joy once with the shots taken. As I’m evolving and wanting to learn more and more, I’m trying to evaluate constantly my work. I have big plans for the future and it’s so important to me to be true to myself and work hard to accomplish my path. As I am evaluating my evolution, I’m trying to see if I still follow the line of my thoughts, dreams and expectations. I want to still capture in a honest way the flavors, the smells, the right moment, the energy around and to condense it in a frame. And make that frame talk emotions to the viewers. My fear, emotions, excitement, sadness, moodiness and soul, there’s no true art without soul.
I’m in a continuously discovery and evolution, looking for opportunities to feed my instinct for whimsy things. With no words, I’m trying to suggest the feeling of a certain moment, by the colors, components used in the photographs. I observe. I think. I plan. I wait. I plan again. I’m trying to understand things, to let myself be astonished by the things around, by my ideas. I let myself shrouded in the mystery of things. I don’t want to alter anything. I’m trying to keep pure my emotions and to translate them as they are in a photograph. I might be just an interpreter of things which are going back and forth in my mind, things from all places around me, things, I once read, saw and lived. But, if I succeed to capture all these and the magic of each moment, I can feel blessed.
Rosewater and Pear Cheesecake with Multigrain Bottom (recipe adapted from Gourmet Traveller) Directions: Rosewater and Pear Cheesecake Directions : Note : Please adjust the quantity of rosewater used in the cheesecake according to your taste and intensity of the rosewater you use. I used Bulgarian rosewater, which is very delicate, is not rosewater extract, therefore the flavor is not that intense. The Turkish rosewater however could be more strong in flavor.
Multigrain Cake (recipe adapted from The Sprouted Kitchen Cookbook)
Ingredients (22cm spring-form pan):
100ml pouring cream
60g unsalted, melted butter
1 teaspoon vanilla extract
90g whole flour
90g oat flour
60g almond flour
40g white flour
100g muscovado sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1. In a large bowl, mix pouring cream, butter, egg and vanilla extract. In another blow sift remaining ingredients and gently stir them over the wet ingredients, mixing until combined. Let the mixture stand 5 minutes.
2. Preheat the oven to 180°C. Spray with vegetable oil a spring-form pan (22cm) and pour the batter in it. Bake for 20-30 minutes or until a tooth pick inserted into a muffin comes out clean. Remove the pan from oven and let it cool completely before removing the cake form the pan.
Ingredients (for 22cm spring-form pan) :
3 egg yolks
50ml citrus juice (1 lemon and 1/2 grapefruit)
4 leaves gelatine, softened in cold water
200ml pouring cream
4 tablespoons rosewater
2 ripe pears, puree
1. Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and citrus juice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 120°C on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.
2. Combine pouring cream, ricotta and rosewater in a bowl and whisk until soft peaks form. Fold cream mixture into egg mixture, then add the pear puree and mix until incorporated. Spread evenly in a spring-form pan over the multigrain cake and refrigerate for at least 3 hours or until set (recommended over night).
Rosewater and Pear Cheesecake with Multigrain Bottom (recipe adapted from Gourmet Traveller)
Rosewater and Pear Cheesecake
Note : Please adjust the quantity of rosewater used in the cheesecake according to your taste and intensity of the rosewater you use. I used Bulgarian rosewater, which is very delicate, is not rosewater extract, therefore the flavor is not that intense. The Turkish rosewater however could be more strong in flavor.