If you are into reading blogs, food blogs in particular, you would know that there is a zillion food blogs out there. A lot of people with amazing recipe creating and photographing abilities, displaying their talents in beautiful ways…
If you are someone, who wants to start a food blog, you may be intimidated.
I, certainly, was intimidated.
I had two options;
- Be intimidated: Come up with an excuse and say “Aahhh there are a million food blogs out there, who would want to read mine???…I have no idea about writing recipes and/or articles, taking food pictures, composing food, editing pictures in Photoshop, creating a website, marketing a website…etc.”
Yes, I knew a thing or two about cooking but so does a lot of other people out there. Creating a blog is much more than knowing how to cook…
Not to mention, I live on an island with very limited access to fresh food and other ingredients.
And the list goes on and on…
- Start my own food blog: Find resources to learn from and study them. Be patient, take my time and learn as much as I can. Take it day by day and work hard on it. Study other food blogs, ask questions, and make friends…
Obviously, I picked the latter.
This morning when I saw that yesterdays’ number of new visitors to my site more than doubled the number of daily average visitors, I was happy beyond words. And let me tell you, the way my blog looks is nowhere near where I want it to be at, but who cares, I am working on it. It will get there. I will make it get there…
What I am trying to tell you is that you should START whatever it is that you want to do. Do not let life or other people intimidate you.
Yes, it is no easy task, but if you work hard on something, one way or another, it will pay off.
I spend quite a lot of time reading other food bloggers everyday. I look for inspiration and technics, mostly on food photography.
“The White Ramekins” is one of those blogs I read regularly. The author, Himanshu, cooks delicious food and photographs them beautifully. Believe me, it is a feast for your eyes…
I took the recipe for this Mango and Pistachio Yogurt Sorbet from his site. It is perfect for these scorching hot summer days. Amazing flavors of fresh mango fruit clashes with one of the most flavorful nut, pistachios.
Creamy, refreshing and sweet…
Mango and Pistachio Frozen Yogurt
- 3 650 grams ripe mango pulp
- 3 cups fat-free yogurt
- 1/4 cup honey
- 1/4 cup maple or coconut or granulated sugar – I used maple sugar
- 1/2 cup freshly chopped pistachio nuts
- Place a strainer lined with cheesecloth (or coffee filter) over an empty bowl. Add the yogurt, cover with plastic and refrigerate at least for 4 hours, preferably overnight. Discard the water. You should be left with, what Himanshu calls, “hung yogurt”. It is very thick, almost like cream cheese.
- In a blender or a food processer, blend all the ingredients except pistachios.
- Place it in the fridge and chill it for 2 hours.
- Freeze it in an ice cream maker for 20-25 minutes, adding the pistachios in the last 5 minutes.
- Top it of with more freshly chopped pistachios and serve.