More from the series "Making good food look great!"

January 31, 2018

   I love making simple, easy food look it's best.

   I find myself always on the look out for reasonably priced, fab looking serving dishes from unlikely sources - slate slabs from the diy shop (cleaned and finished with a food friendly oil finish (I like Coconut Oil for this) - I picked some up for £1 each.  

   I found a lovely shallow glass dish for floating candles from Ikea - and my tiramisu looks fab in this. They also have another very lacy looking candle plate that really sets off a great looking chocolate cake.

   I've had really nicely shaped Mason jars from Canadian Tire (my preference is for the wide-mouthed jars) - they usually have very pretty relief patterns on the sides.  Lemon posset, Chocolate Mousse or trifle can look pretty stunning in these.  Of course, I've also had great success with my Cupcakes in jars too!

   When walking around a cheap market in Southern Italy last year I came across some heavy bottomed liqueur glasses that I put breadsticks in, but also work very well for a pretty, layered dessert such as a raspberry mousse or no-bake cheesecake.

   In Costco I found the funkiest bowls with interior patterns that don't match their outsides!  They look totally Artisan.  As I said, eyes always open to new, wonderful ways to present my food.

 

 

Here is an example of some pretty simple food presented in a mouthwatering way thanks to my slate and "artisan" bowls.  We have asparagus wrapped in streaky bacon and grilled, some mushrooms, simply cooked with EVO oil, garlic & thyme ready to go on the grilled Bruscetta toasts.  Then we have charred peppers, salami, caramelised onion chutney and a couple of cheeses and crackers.  None too taxing to prepare, yet very enticing!

 

 A wee shot of my shot glass and more of the slate and funky bowl!

 

Candle plates from Ikea - featuring another view of my tiramisu - different to my last post where I had made them in wee Mason jars.  The chocolate cake has reflected the lacy edges with some simple white fondant flowers - very effective.

 

 Finally - a couple of ways of utilising your tiny pots - here we have Chocolate Mousse and some Cupcakes in a Jar.

 

Does anyone else have any other great ideas for presenting their food?  I'd love to hear about them!

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,