POV: Taking My Time

Photo © Tewfic El-Sawy-All Rights Reserved

Photo © Tewfic El-Sawy-All Rights Reserved

Photo © Tewfic El-Sawy-All Rights Reserved

While leading one of my photo expedition-workshop, documenting a cultural festival or religious observance, I fall into a "photojournalist" mode, shooting the activities on instinct rather than anything else...when the action is really frenetic, it's a crap shoot to a certain extent. If my instinct fails me, the results show it. That's how it is, and I find the more I immerse myself into the event(s), I get more discerning as to what I manage to photograph. Researching the events beforehand helps a little, but never prepares you for the reality.

So it's with a sort of 'relief' that I find wonderfully photogenic people who allow me to enjoy the time-honored portraiture-making. Many times, I'm allowed to have all the time in the world in capturing the right mood, expression and attitude of my subjects.

The distinguished Sadhu-like man at the Nizzam Uddin dargah, the humble yet proud spice porter in Khari Baoli and the charismatic Qawwal Ustaad in Old Delhi, have all given me the time to capture what I perceived to be their essence through these simple portraits.

And since I had the time to fiddle with my settings, these portraits were made with a M9 and an Elmarit 28mm.

Igloo Building Photograph, 1924

The photograph was taken in 1924 and shows an Eskimo family building an Igloo.

It is amazing to think that 1924 wasn’t all that long ago. I’m not sure how much of those skills survive today.

Mary Berry's Whole Orange Spice Cake

Whole Orange Spice Cake

I took this recipe from Mary Berry's Christmas Collection cookery book which I've had since it first came out in 2006, although there is now an updated version.

It's an easy cake to make but one which requires using a food processor.  My small processor just coped with the amount of batter mix.

The skin was too thick and my orange had to be cooked for an hour or so

The orange should be a thin skinned variety otherwise it won't cook down enough in 20 minutes and will process into hard chunks of orange.

It's a huge cake, well it is for 2 people, I think it will feed 12 easily and because it freezes well without the icing sugar topping, it makes a very inexpensive cake to feed a crowd over Christmas and New Year. If I made the cake again I'd definitely make some type of orange topping rather than the dusting of icing sugar. The cake is very light and moist and I served my cake with double cream.

The star template is reusable and came in an assorted pack from Lidl.

I line the base and sides of my sandwich tins
 to ensure the cake doesn't stick to the tin

The recipe can be found on the Mary Berry website.

Zsolt Repasy | The Fulani People

Photo © Zsolt Repasy-All Rights Reserved

Here's some facts I never knew...the Fulani are the largest migratory ethnic group in the world. They are an African ethnic group numbering more than 30 million, and are spread over many countries; predominantly found in West Africa and northern parts of Central Africa, and also in the Sudan. The extent of the territory in which the Fulani inhabit larger than the United states and Western Europe. 

Traditionally nomadic, pastoralist trading people, the Fulani herd cattle, goats and sheep across the vast dry lands of their territory. They follow a code of behavior known as pulaaku; a codifying patience, self control, discipline, prudence, modesty, respect for others (including foes), wisdom, forethought, personal responsibility, hospitality, courage, and hard work.

Zsolt Respasy's Fulbe Wuro gallery is the result of his being on assignment in Nigeria to photograph the Hungarian embassy in Abuja, and taking the opportunity to travel a bit farther than the capital.

Zsolt Repasy is a freelance photographer from Budapest, Hungary concentrating on cultural, social and humanitarian work. His action sports and travel images were featured by National Geographic, Corbis Images and Camerapixo magazine, including reportages from Transylvania, Dublin and Sarajevo, Bosnia. He is a member of IFJ (International Federation of Journalists) and photographs for Zuma Press, Corbis Images, NurPhoto and UNHCR Central Europe.

illy University of Coffee

Marco Arrigo, illy Head of Quality

We were invited to the illy University of Coffee at the Business Design Centre in Islington to attend a Coffee Tasting and Training Experience with Marco Arrigo, illy Head of Quality.

Marco started the day by allowing the air to be released from a huge canister of coffee. We were yet to have our first coffee of the day and couldn't have asked for a better introduction to the world of illy.

Priding themselves on high quality coffee derived from a single blend of 100% Arabica beans and by using nine different beans from across the world, the parameters of each bean can be quantified and qualified to ensure the blend is consistent in its quality, very much like a premium champagne. This ensures the user will always enjoy the same coffee experience.

Using a commercial coffee machine, handling the porter filter, learning about tamping coffee and how to make the perfect milk for cappuccino, latte, flat white and macchiato. It's all a bit daunting and manic when you've only experienced the 'other side of the counter' in a coffee shop.

One cappuccino, one latte and two macchiatos demanded Marco, this was a call which we were to hear repeatedly until we were achieving a good result for these types of coffee.

Two single espresso coming up Marco

Our steamed milk

We were taught how to steam milk using full fat milk and how to place the steam wand into the milk correctly to froth and texture.  To get rid of bubbles in the milk you have to bang the jug down onto the counter top and swirl the milk constantly to keep it on the move and make it shiny ready for pouring.

Cappuccino made by Marco

Leaf design for latte and making a flat white

Getting the espresso ready for the macchiato

Macchiato is made using the very last foamed milk from the jug

Coffee cup envy

illy coffee experience

Francis Francis X7.1 Espresso Machine using iperEspresso Capsules

This fabulous coffee machine has been designed by architect Luca Trazzi and comes in red, white or black. I chose this eye catching red machine and with its sleek lines it looks stunning in my kitchen. It is extremely easy to use and all you have to do is insert an iperEspresso capsule, press the cup symbol and you have the perfect espresso with an excellent crema. Milk is easily frothed to make latte and cappuccino for the coffee shop experience. The coffee is outstanding in quality and I'm enjoying working my way through Classic, Dark Roast and Decaf.  This clever coffee machine is a crowd pleaser, doesn't make a mess and delivers consistently great coffee every time.

For a fabulous Christmas Gift there is a promotional code for readers to use MAGGIE20 this will give 20% off Illy coffee and machines at www.espressocrazy.com and expires on 1^st January 2014.

Thank you to illy Coffee and Marco - for a fun and informative day.