24 Oct '18

10+ Amazing Food Pictures Ideas For Your Next dish

Looking for creative food ideas for your next dish? Well, here is the collection of high-quality homemade food pictures ideas for you.

#23. Fresh fruit pie.

Fresh fruit pie

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#22. Gold Leaf Matcha Soft Serve.

Gold Leaf Matcha Soft Serve

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#21. Devil’s food cupcakes with chocolate frosting, and mixed halloween sprinkles.

Devils food cupcakes with chocolate frosting, and mixed halloween sprinkles

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#20. Cupcakes topped with broken candy glass.

Cupcakes topped with broken candy glass

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#19. Thai tea toffee chocolate tart with recipe.

Thai tea toffee chocolate tart with recipe

Thai tea toffee chocolate tart slice

My Chocolate Week Signature bake for The Great Canadian Baking Show! Thai tea whipped cream, blond & dark chocolate glaze, dark chocolate ganache, and toffee on a pate sucree tart shell. I love pairing Thai tea with chocolate, so I was really happy that the judges loved this flavour combo too!

Recipe posted on CBC, also pasted below with my notes:

Ingredients

Pastry:

1 1/2 cups or 185g flour

1/4 cup or 50g sugar

1 tsp or 3g Thai iced tea mix (I used a coffee grinder to turn Thai tea leaves into a fine powder, then sifted through a fine sieve)

1/2 tsp vanilla bean powder (optional, can replace with extract)

1/2 tsp baking powder

1/8 tsp kosher salt

1/2 cup or 100g butter, cold, cubed

1 egg , divided

3 tbsp milk

1/2 tsp vanilla butternut oil (optional but highly recommended)

20 gold sugar pearls (for decoration)

Toffee:

1/2 cup or 150g sweetened condensed milk

2/3 cup packed or 125g light brown sugar or brilliant yellow sugar

2 tbsp or 39g corn syrup

2 tbsp or 28g butter

1/2 tsp kosher salt or ¼ tsp table salt

1/2 tsp Thai iced tea mix

Chocolate Ganache Filling:

1/3 cup or 80g 35% cream

1 tbsp or 19g unsalted butter

3/4 cup or 113g dark chocolate callets

1/2 tsp kosher salt or ¼ tsp table salt

Dark Chocolate Glaze:

1/3 cup or 70g dark chocolate callets

100g chopped blonde chocolate (aka. Caramelized white chocolate. You can make your own using good quality white chocolate.)

4 tsp coconut oil, divided (optional, this makes the glaze more liquid and flow easier)

Thai Tea Cream:

1 cup or 240g 35% cream

Scant 1 tablespoon instant white chocolate pudding (optional, this helps to stabilize the cream and give it a richer mouthfeel)

2 tbsp or 20g icing sugar

1/2 tsp Thai iced tea mix


Preparation

Heat the oven to 400 F. Place rimmed baking sheet on rack positioned in the bottom third of oven. Place 8” tart pan with removable bottom in freezer. Line a rimmed baking sheet with parchment paper.

In a food processor, pulse together flour, sugar, Thai iced tea mix, vanilla bean powder (if using), baking powder and salt. Add butter and pulse until the dough resembles coarse crumbs. Stream in egg yolk, milk and vanilla butternut oil; pulse until dough begins to come together.

Turn dough onto a lightly-floured surface; knead gently to bring together. Roll to 1/8-inch thick round. Press dough into tart pan, prick all over with a fork and trim any excess. Freeze for 15 minutes.

Roll excess dough to 1/8-inch thickness and cut into 20 small flowers. Press gold sugar pearl in middle of each flower. Place flowers on prepared parchment-lined sheet and freeze for 10 minutes.

Line tart base with tinfoil and fill with pie weights, rice or dried beans. (I lined the tart base with parchment paper then placed a 7” pan on top and poured in baking beads.) Bake on hot baking sheet on the bottom rack for 15 minutes. Beat egg white lightly with 1 tsp water in a small bowl.

Remove foil and weights and brush pastry with egg wash. Bake until golden brown, about 10 minutes. Remove from oven.

Reduce heat to 375 F and bake flower cookies for 7 to 10 minutes or until beginning to brown at edges. If the gold sugar pearls have melted when you take them out, press a new pearl on top of each flower while still hot.

Once tart shell is out of oven, stir together condensed milk, brown sugar, corn syrup and butter in a small saucepan. Stirring constantly (mixture can burn easily if you are not stirring constantly), bring to a boil over medium heat until a candy thermometer reads 235F, remove from heat and stir in salt and tea. Immediately pour over base and cool 20 minutes at room temperature.

For chocolate ganache filling, place cream and butter in a small saucepan over medium-high heat and heat until steaming. Pour over chocolate and let stand 2 minutes. Stir just until smooth. Stir in salt. Pour over cooled toffee layer. Place in freezer until just firm, about 10 minutes.

Stir together blond chocolate and 2 tsp coconut oil a medium bowl set over gently simmering water until melted. Repeat with 1/3 cup dark chocolate callets and remaining 2 tsp coconut oil. Pour blonde chocolate over tart and smooth to cover ganache layer.

Spoon dollops of dark chocolate over blonde chocolate while still warm. Using a toothpick or the tip of a paring knife, swirl the chocolates together. Lightly tap tart pan on counter to smooth top. Let set in fridge for 20 to 30 minutes to set the glaze before decorating with the Thai tea cream.

For the Thai tea cream, whip cream, white chocolate pudding powder, and icing sugar together in a medium bowl until stiff peaks. Stir in Thai tea. Spoon into a piping tip fitted with a St Honore piping tip. Decorate edges of tart with cream and flower cookies.

Serve at room temperature. Refrigerate any leftovers.

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#18. Beef Meatballs with tomato and mozzarella.

Beef Meatballs with tomato and mozzarella

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#17. Chocolate Eclairs.

Chocolate Eclairs

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#16. Panko Breaded Fried Shrimp.

Panko Breaded Fried Shrimp

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#15. Amazing Apple Tart.

Amazing Apple Tart

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#14. Egg in the hole, avocado and everything bagel sandwich.

Egg in the hole, avocado and everything bagel sandwich

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#13. Halloween Sushi.

Halloween Sushi

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#12. Spaghetti with basil pesto, pancetta and pine nuts.

Spaghetti with basil pesto, pancetta and pine nuts

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#11. Burrito bowl with Quinoa and salad.

Burrito bowl with Quinoa and salad

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#10. Strawberry Shortcake.

Strawberry Shortcake

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#9. Steak and Vege.

Steak and Vege

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#8. Beef Wellingtons with roast vegetable salad.

Beef Wellingtons with roast vegetable salad

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#7. Butterbeer mini cupcakes.

Butterbeer mini cupcakes

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#6. Eggs Benedict, Stornoway Black Pudding and Italian bread.

Eggs Benedict, Stornoway Black Pudding and Italian bread

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#5. A dark chocolate doughnut topped with coconut milk glaze and toasted coconut.

A dark chocolate doughnut topped

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#4. The Last Supper.

The Last Supper

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#3. Tropical Entremet Mousse Cake.

Tropical Entremet Mousse Cake

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#2. Vegan Ratatouille.

Vegan Ratatouille

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#1. Tarte aux pommes.

Tarte aux pommes

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