Photography Tips Online

The stepwise instructions in the book are simple to follow and cook it up, be it for a quick tasty snack or big dinner with friends. The photography in this book is some thing that is to look forward. Pictures shot in this book have travelled through four of their loyal customers journey at home. Its beautiful to see how we get involved in each and every setting and they have pictured in this book. An absolute feast for the eyes. 

I thoroughly enjoyed cooking through the Pea Soup with a few alterations to suit the available ingredients in my culinary corner.

 I have used white onions instead of shallots and a few tablespoons of milk instead of cream to make it feel lighter. The recipe does give you choice to use fresh or frozen peas. I have used frozen peas in this instinct. Would love to try my hand of fresh peas some day. Since I was making for the first time , I like to try in small portions . Hence halved the proportions.

PEA SOUP WITH FRESH MINT Prep Time: 15 minutes | Cooking Time: 20 Min| Serves 2 Recipe adapted  from the book  tibits at home INGREDIENTS: ¼  White Onion 1 Sprig of fresh mint 200g frozen peas 100gm Potatoes 2 tbsp. extra virgin olive oil 350 ml vegetable stock 3 tblspn  whole milk Salt to taste Freshly ground pepper DIRECTIONS: Peel and finely chop the onions. Wash the mint, pick the leaves and cut into fine strips. Wash and peel the potatoes and cut into 1.5 cm dice. Sweat the shallots in the hot olive oil and sprinkle over the mint. Add the peas and potato and cook until they draw water. Pour the vegetable stock and simmer for 10 minutes Puree all the ingredients in the food processor and then pass through a fine sieve. Add the milk and bring to the boil say for a minute. Season to taste with salt and pepper.        NOTES: I made my own vegetable stock , by adding a cube of knor vegetable stock in 350 ml of hot water .

   

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