The house by the sea foodwaves


Category: Foodwaves

Food photography & the fake never melting Ice cream – Scallops with fennel

If you are into reading food blogs or are a food blogger you might have noticed all the great food blogs with awesome photos, a truly well composed and uber stylish.  That is a full time job my friend.

I can tell you that when I make a little effort into taking a little bit nicer photo it takes time and usually I have people sitting down and waiting to eat when I start this photo shooting nonsense.  I don´t want to keep people waiting or eat my food cold so usually my photos are just a snap shot. Like the one below.  It was an awesome dish and the photo could be more stylish, I knooooow.  I could have sprayed some hair spray over it to make more shiny….but I didn´t because I was so eager to try this dish of mine.  I do make food and eat it, I don´t cook for photo shoots.

BUT…I came a cross a blog about food photography and styling and they have all kind of trick about making food look good.  And there I saw that sometimes what you see is not what you think it is, like they have a trick for the never melting ice cream, hmmm, ice cream that never melts…. exactly, it´s not an ice cream but it sure does look like one tasty bowl of vanilla ice.

So maybe I can go find something that looks like scallops and creamy sauce and make this dish again to get a better shot 😀

Since this hobby of mine is about cooking and eating I will relax on the shooting, believe me…it´s a pressure out there to have nice shots. I can´t take the pressure…joke… I will make my best but I will also be eating after I shoot, a WARM meal.

My melted Ice cream, I have a lot to learn about food photography …just kidding.  

This is a chocolate Ganache, but now I am learning. I could use this picture for a delicious brown sauce with meat balls or maybe Black bean soup or melted chocolate ice cream. (smiley).

We did have some food in the kitchen the other day, little bit of this, little of that…but nothing was planned for dinner.  In stead of buying what we thought we might need we cooked from what we had.  That is always so much fun.

I made one dish and my boyfriend one, first me then him.  We call it Foodwaves when we cook like this.  We made a huge concept about Foodwaves with Manifesto and all. I will tell you all about Foodwaves next time.

Here is my photo of this super awesome dish.  No studio lights or nice props (or hair spray), just solid good old scallops

and slightly over exposed…

Scallops with fennel for two

  • 4 Scallops
  • 1/2 bulp of Fennel
  • 2-4 cloves garlic
  • Lemon, juice of 1/2 lemon
  • Salt, a pinch
  • Pepper, litlle bit
  • Orange juice, a splash (that fits in a shot glass)
  • Cream, a double splash
  • Cucumber, 1/2 cup, finely diced
  • Basil
  • Organic chicken stock, a dash.
  • olive oil

I didn´t mesure any ingredients, just made it by feeling.  I will try to be as accurate in the recipe as I can, but with those ingredients it´s hard to make something bad.

Slice up fennel, use half of it now and half later.  Dice the cucumber.  Mix well and set a side.  This is the fresh salad under the scallops, a mixture of cucumber and fresh fennel.

Fry the rest of the  fennel with garlic and then add lemon juice and a little bit of fresh good orange juice and chicken stock.  Salt and pepper.  Little bit of cream and fresh basil.

On a skillet with little bit of olive oil, fry the scallops.  Before frying make sure they are patted dry and sprinkle with salt and pepper.   You only need to cook the scallops for couple of minutes, about one – two  minutes each side.  Be sure it´s warm all the way trough, but don´t over cook it.

Put the salad on the plate, then the scallops on top and pour over the fennel cream sauce. Garnish with fresh basil. Serve right a way.

With only 2 scallops each this is just a tiny starter.

it´s so easy to grow your own potatoes


You don´t have to have a garden or live in the country to grow your own potatoes, you can do it on your balconies as well. Here you can see how Jamie Oliver and his friends do it.


Last night I made a potato dish that was really good. As usual I had no Idea what to make when I got into the kitchen… Well I knew it would have something to do with a potato, since I spent the day growing potatoes in a garbage bag.

Potato and white wine with lemon

  • Potato
  • Rice (boiled)
  • Garlic
  • Ginger, fresh
  • Sour cream
  • Roasted seeds and Pine nuts (pumpkin and sunflower seeds)
  • Salt
  • Pepper
  • Butter
  • Cheese
  • garlic chives

Cut potato in half, bake in oven until ready. The potato gets a brown hard thing when baked (on top) so clean it off with a knife, then take out all the potatoes with out harming the skin and put in a bowl. (This is a Jacket potato recipe)

In a pan or pot put in butter, garlic and ginger, then the cold boiled rice. Warm up the rice for couple of minutes. Salt it.

In the bowl with the potatoes, mix the rice with the potatoes, put in some sour cream, the nuts and seed and a little bit lemon juice. Salt and pepper. Put the mix back into the potato skins. Sprinkle with shredded cheese and put in oven on grill until cheese is melted. Sprinkle some garlic chives on top.

Served with a chilled white wine (Chardonnay) in a shot glass with a lemon!



April 1. 2009
Present: Halli, Soffía, Sigtryggur & Linda

We got couple of friends, a couple, for dinner the other day. Foodwaves it was. Here are couple of recipes from that night.
beef tartar

The little hacker

  • Entrecode beef
  • Raw egg, just the yolk
  • Salt and pepper
  • Lemon
  • Green beans
  • Ruccola

In a mixer lightly ground the beef. Make patties and put the yolk on top. Season with salt and pepper.

Brown the Green beans in butter, season with salt and pepper.
Serve the beef (steak tartar) with the beans, ruccola and lemon. It´s a total must to squeeze a little bit of lemon on top of the beef.

The last course was light and delicious, the time was about 01.00 am and we all had eaten lots of meat, and lots of raw meat, so a healthy dish of eggplant was really what we wanted!


Eggplant sympohny

  • Eggplant
  • Seed mix
  • Ruccola
  • Camembert
  • Red onion

Slice the eggplant, season with salt and let it stand for a bit in a tray. Wash the salt of and dry it. Brush it with olive oil, salt and pepper.

On a grill pan, grill it on both sides for few minutes.

Salad dressing

  • Balsamic Vinegar
  • Olive oil
  • Salt
  • Pepper
  • Garlic cloves

Mix well

Serve with ruccola, red onion, the seeds mix, Camembert and the salad dressing

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