Old Journey, New Discoveries

To make the full use of my new GF1 camera, I've been exploring on how to take good photographs.

Certainly, the only way is to shoot & learn.

So, what I did last Friday was took the camera to to the college in the morning.

 After the college, I walked around & shoot on my way back home.

I enjoyed the little journey & observed from a new angle.

Dandelion in the breeze.

Violet flowers on the road.

A wooden door.

Wooden blocks on the side.

There are a lot of roses surrounding the flat I live.

I wouldn't have noticed if I didn't explore with my camera.

I took a few with me & baked a lovely scented tea cake.

I remembered I made a jar of strawberry jam & it was great with the cake.

Recipe:

Fresh Rose Tea Cake (8" x 12")

2 eggs

50g sugar

40g plain flour

16g sunflower oil

Petals of 2 fresh fragrant roses

1/2 tsp rosewater

Line a baking pan with parchment paper.

Wash, dry & then slice the rose petals into smaller pieces.

Whisk the eggs with sugar until pale & fluffy.

Fold in the flour, sunflower oil & then the rose petals.

Bake at 180'C for 10-15 min.

Remove from oven & cool on a wire rack.

Strawberry Jam

600g fresh strawberries

200g sugar

2 tbsp lemon juice

Halve the strawberries, mix with half of the sugar & lemon juice, then refrigerate for 2 h.

Cook with the remaining sugar & lemon juice until it thickens.

Pour into a sterile jar while it's still hot.

Let it cool & keep refrigerate.

Assembling

Cut the cake into 2 pieces of equal size.

Put a layer of strawberry jam & top with another piece of cake.

Decorate with rose petals & serve.