Shortly after the birth of my third child, I was up very late one night after everyone had gone to bed. With my newborn in one arm on my lap and my other hand on the keyboard, I started Savory Sweet Life — a photo-centric food blog.
As a visual learner, I showcased step by step photos of recipes I was preparing for my family, believing it would also benefit other people who were wired the same way. The photos speak for themselves. Either you’ll want to make what I’ve posted or you won’t.
The process in which I shoot photos and decide how each dish will be styled with props is fairly simple. I keep everything minimalistic and apply basic design principles to each shot. If I’m taking a process shot, I focus on the action with little thought to props. I prefer to keep final shots as simple as possible, letting the food speak for itself with little distraction. Dishware, napkins and tablecloths should complement the food but not take away from it.
I love discovering props to help me convey each shot as I hope to portray it. Sometimes it’s melancholy or whimsical, still life or busy. Below the recipe you’ll find some of my favorite inspirational items I’ve recently discovered on Etsy.
Roasted Tomato Feta Scones
Makes 8 scones
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon garlic salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 – 4 oz package feta cheese
½ cup roasted red tomatoes, chopped (can be found in bulk in the olive bar at your grocery store) 2 green onions, finely sliced
Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.
Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.
Check out Alice’s inspiration in her Related Items below.