Taking photos and writing for this food blog is a difficult process. Inspirations come randomly (almost). I don´t tend to plan things much, so a lot of good cooking often fails to reach this blog.
Often or not, I would finish photographing the ingredients for a particular dish, then go off cooking/baking. Before I know it, meal time comes when I haven´t taken photos of the final dish. Or, I would manage to save some leftover for shooting later. But it is too dark, and there is no natural light left. And I am too lazy to set up my lighting gear.
The bottom line is I often end up with really tasty food and no photographs. It´s still a win situation in my book if you ask :P.
So when I took these photos for my food column a few months back, I thought they were good enough to share around here. (side note: my family is not a huge fan of raw vegetables. For some reasons my in-law often overcook their vegetables. A big no for me, and I´m changing that habit overtime!)
Let´s start with roast mini eggplants. I was lucky enough to get really good supplies of mini purple eggplants of various sizes. Cut into halves, they are roasted quickly in the oven with a generous drizzle of olive oil, thyme and sea salt. They go so well with a simple dip of natural yoghurt, crushed garlic and a pinch of salt. (I wish I had pomegranates available back then. The addition of colour and texture would be awesome).
Gotta say I am loving yoghurt garlic dip at the moment. It´s good with roast vegetables. I sometimes add a swirl of tahini to the mixture, too. Delicious!
I also love a simple tomatoes salad. When I took these photos, it was late summer. Tomatoes were abundant then, and I remember loving the crisp flavours of green tomatoes. They are almost like eating apples! Throughout the summer, I made a lot of tomato salad. A particular favourite is the quinoa, bread and tomato salad from Plenty. It has such amazing texture and flavours. Go, and make it, those who are in the northern hemisphere.
Last of the bunch is the fool-proof steamed vegetables with miso dressing/dip. This is an absolute winner! I love this dressing so much since it reminds me of the northern Vietnamese fermented bean sauce (tuong ban), which cannot be found overseas. It´s nutty with the balance of sweet-salty notes. I have been known to eat the miso dressing with lots of things – vegs, pour over salad, and even use as a dip for fried tofu.
How to make miso dip – mix together 1-2 tablespoons of white miso with a bit of sugar (1-2 teaspoon), and some water. Mix well and adjust the taste to your liking. Finish off with a few drop of toasted sesame oil.
So, what is your favourite way of eating vegetables?