|Paper thin see-through beetroot wafers|
I also love to draw. I have always been drawn to facial portraits and landscapes, so whenever I drew I drew people, especially those who are older and have defining lines of experience all over their faces. In photography, I always took close ups of faces I found to tell some story, and always were on the look out for landscapes that evoke a narrative of sorts. You can say that photography has always been a hobby of mine!
But, I can never claim that I am a master photographer. It is always a case of hit or miss. The photo either works fantastically or it flops majorly. But the photos were always mine, and to me each one meant something. I had never taken a photo that I desperately needed to be picturesque magazine quality. So they were all perfect, to me!
|Gently release these ever so fragile wafers by sliding the spatula underneath them|
That story is very different. Photographing food is hard, as there is a million things that come to play and determine the outcome. From the light, to the styling, to the actual condition of the food... it is all important to master! And I am a long way from mastering all these things! Cooking and understanding food is one thing, but taking a good photo of that food is a totally different story! Just because the food tastes phenomenal, looks beautiful, does not necessarily mean it is photogenic!! It is totally the work of the photographer to bring out the beauty within that food. Kind of like a green model, whose new to the scene, if the photographer and art directors are really good they can ease her into bringing out her beauty and capturing the right shot!
I have a fabulous relationship with my food, but I am more like a mother than a photographer, I send my food to 'Time Out', when it does not cooperate!! lol
|To show you how thin these wafers are|
I have chosen to share this story with you here, because the day I changed my life to manual, was the very day I made these delicious beetroot wafers that I am sharing with you in this post. These were my first manual food photos :)
|Stack them, place a dip next to them and munch away|
|Don't have to be uniformly shaped|
Not only for canapes, as you can use these wafers instead of breads, crisps or sticks to serve with dips. Beetroot wafers go very well with a Hummus dip, eggplant caviar, 7 layer Mexican dip...etc. You do not even have to make them in mini squares or rounds, you can simply make a large sheet and break it into pieces for dipping. There really is no limit to their use, so this is one recipe worth having and perfecting as you will be using it lots once you get the hang of it. Like with anything great, this requires a bit of work, and some practice to perfect, but nothing overly complicated or difficult. Just a matter of getting the hang of it.
Before jumping into the recipe, it is worth noting that you are not limitted to beetroots in this preparation, as any root vegetable will work, and each type will lend you its own flavour and colour. Like carrots, will produce a beautiful light and vibrant orange wafer, with its own flavour. Potatoes, sweet potatoes, parsnip... and one of my most favourite ones is horseradish! Yes! Think horseradish wafers topped with Tuna or Salmon Sashimi to name a couple!!
So let's get vegetable wafering...
500g beetroots, peeled cubed and steamed until tender
120g caster sugar
Preheat your oven to 250F. Line flat cookie sheets with baking paper and set aside.
Place the steamed and still hot beetroots in a large bowl with the sugar.
Blend using an immersion blender until super smooth and no lumps remain. (do not use the regular blender as it will over liquidize the beets)
Using a melon baller, scoop out leveled scoops of the beetroot puree and drop over the lined baking sheet, as in photo 1. Make sure the drops are well spaced as it will get very tricky to spread the puree if they are closely spaced.
Using a small offset spatula, slightly and gently spread the puree into a square shape as seen in photo above. This is the same technique used for spreading frosting over cake (side to side movement, then gently slide out without pulling). Using the spatula push the sides in a little bit to create an even line for all the square sides. The puree should be spread very thinly (literally paper thin), almost see through as above. The size of the square depends on the use, but mainly mini squares is what we are after.
Repeat until the whole quantity is finished.
Bake in preheated oven for 1 hour, or until totally crisp. Remove from the oven, then while still hot, carefully release them by gently sliding the spatula underneath each wafer (they are ever so fragile, so be very careful or they will break). Transfer released wafer to a wire rack and leave to completely cool.
Once cooled place in an airtight container till ready to serve. Top with desired topping right before serving. You can store them in an airtight container for up to 2 days. If you store them for longer they become soft, chewy and stale.
Thank you for dropping by, hope you have enjoyed this post, and that it inspired you to take a more creative route for serving food. There are a million ways to include texture, flavour and colour and they do not have to always be so traditional! check out one of my favourite recipes: Foie Gras Bonbons on Beetroot Wafers
Also check out this post on making Fruit Wafers