Here’s a really simple 5 step tutorial for artists on how to photograph their work.
- Take photos in natural daylight. This will help the photo show your works truest colours. I find slightly overcast days produce great shots.
- Lay the painting flat on the ground. A lot of places will tell you to try and stand it up against something but I only find that helpful for larger pieces. If you do choose to stand it up, try and stand it as straight as possible.
- Turn off the flash. This can cause glare, dramatically changing the look of your photo.
- Snap your shot, avoid casting any shadows on your image.
- Crop your picture so you only have the painting in the final image.
Then you can photoshop to create an effect if you so wish. I’ve only just gotten my hands on this magical invention so I’m still working through fixing some old images.
*** Don’t forget to enter my Pick Your Print Giveaway which runs till May 15th 2010.
As per request here is the recipe we use in our household to satisfy not only our cravings but a small mass of people. If you have never had Pani Popo (or even if you have), I suggest you make this recipe! It’ll be a hit with everyone and you can claim you’re a masterchef of all polynesian recipes…(remember this post). Why don’t you invite some friends over and have your own little luau?
So what are Pani Popo? In english (the way I have to say it because I can’t pull off speaking Samoan) they’re Coconut buns. They are a deliciously sweet, sticky bun. It’s said that they originated in the Samoa. I’m not an expert or anything but I’ll take it because then it’s something else I can claim comes from my heritage.
The buns are soft and doughy and get baked in a coconut sauce so good it will make you want to lick the plate. Not that I’ve done that before… do do do do do do….*Side glance*
Please note: You will need a large baking tray for this or 2 regular sized dishes. This recipe should make up to 25 small buns.
Ingredients for Buns:
5 ½ to 6 ½ cups plain all purpose flour
1 packet yeast, 7g (¼oz)
2 ¼ cups milk
1 tbsp sugar
1 tbsp butter 30g (1oz)
1 tsp salt
Canola Oil
Buns Method:
- Add half the flour with the yeast into a bowl and mix.
- Heat the milk in a saucepan stirring constantly, add sugar, butter and salt till warm and butter has just about melted. Do not let it boil.
- Add the wet mixture to flour and yeast mix the combination slowly, being sure to scrape up the bits on the edge of the bowl.
- Add the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes. Be careful not to use too much flour or your bread will turn out dense and heavy.
- Shape the dough into a large ball.
- Coat the ball in canola oil.
- Place the ball in a large bowl.
- Cover the bowl with a clean tea towel and place in a warm place to rise for 45 minutes to an hour.
- Flatten down the dough and make into little balls… or to pretty them up, roll out the balls into snakes and then make a swirl shape.
- Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes while you make the sauce.
Sauce Ingredients:
2 cans coconut milk
1 cup sugar
Sauce Method:
- Combine the coconut cream and sugar then pour over the buns. Simple!
- Bake at 190°C (375°F) for 20 minutes.
A friend has asked if I’d share the recipe for Chop Suey so I thought I’d do it on here so that others could also experiment if they so desired. This not the Asian style Chop Suey but your Kiwi/Island style. Now, I’m a total Chop Suey snob. In my opinion if you’re going to make it, you have to stick to these 3 rules:
- Only use dark soy sauce. It looks much tastier and well, it IS much tastier.
- Chicken in Chop Suey is a nice thought but a major no-no. Red meat -beef or lamb- are the only meats to use and not in mince form.
- No mixed veges! Save them to stretch another meal.
Stick to these 3 rules and your Chop Suey is sure to be a hit. With me at least, anyway.
Ingredients:
2 packets Vermicelli – Vermicelli looks like this 
1kg casserole meat lamb or beef
Dark Soy Sauce
Brown Sugar – The secret ingredient
2 onions
4 cloves garlic
1 tbsp oil
Water
Method:
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Cube the meat and brown it in a large pot with the oil,onion and chopped garlic cloves on a medium heat.
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Whilst the meat is cooking, place the vermicelli in a large bowl full of hot water and leave to soak until soft.
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Once meat and vermicelli are ready add the vermicelli to the meat in the pot.
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Add soy sauce, a few tbsp of water and brown sugar to taste.
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Simmer on a low heat until there is no visible liquid but the vermicelli is moist and not sticky.
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If after cooking, vermicelli becomes sticky or tastes heavy/dry add a small amount of water, soy sauce and brown sugar to soften back up.
Let me know how you go!
