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.
Fresh Rose Tea Cake (8" x 12")
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.
600g fresh strawberries
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.
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.