We interviewed Sophie!
Visit the blog: Sophie Loves Food.
"The most successful images are those with less going on so I keep a small selection of neutral tea towels or an old potato sack for backgrounds, and a selection of light/white small plates. A small plate is so important, everything looks 100 times better in an image if its on a small plate...trick of the lens!"
Hello Sophie, so tell us...
When did you begin your blog and what inspired you to start it?
I started writing my blog in August 2012. I'd been reading a whole range of different blogs and realised that they were all written by normal people. Inspired to free all of my baking pictures from my phone and computer hard drive, I signed up for a domain and started writing...well not strictly speaking. Coming from a science background and used to report writing, I initially preferred keeping posts to simple recipes with no comments. After attending a writing course earlier this year, I've started making posts more personal and really enjoy writing for the blog!
In your wildest dreams, where is your blog going to take you as it develops?
I'd love to study patisserie. But for now I'm more than happy baking at home in my spare time, experimenting and documenting it on the blog. My work colleagues and family seem more than happy to test everything.
What is your favourite dish of all time?
Classic victoria sponge or my mother's chocolate pudding...I just can't choose.
Your photos are great, in your opinion what makes a dish beautiful?
Thank you! I studied photographic sciences so I have a nice kit and a bit of knowledge. I've been working on transferring this to food photography which is so different. And sometimes very difficult. But mainly I like a lot of natural lighting for clean images. The most successful images are those with less going on so I keep a small selection of neutral tea towels or an old potato sack for backgrounds, and a selection of light/white small plates. A small plate is so important, everything looks 100 times better in an image if its on a small plate...trick of the lens!
Do you have a secret weapon in the kitchen?
My secret weapon is a new, extravagant, tool of mine. My KitchenAid, named Bea. Since owning Bea I've attempted chiffon cakes and my bread making has improved significantly. Of course, all these things can be done just as well by hand...I'm just the world's most impatient person. I also couldn't be without electronic scales, I like science and I like precision!
What is your earliest memory involving food?
I used to love staying at my Grandparent's in Aberystwyth in school holidays; Nain would make the best lemon meringue pie. Either that or demanding a dog shaped cake for my birthday, and unwilling to share the entire head end with anyone else, I felt very ill as a result.
We love your posts about your travels, even when you don't go far from home you still capture something beautiful about the place you visit. Do you have a favourite part of the country?
I don't have a favourite place as such, but I love to be able to escape. Working in London is very busy and very noisy. My ideal escape is something like a recent trip to Yorkshire, the Cotswolds or the Isle of Wight. Anywhere peaceful really. When I go away I don't take a big camera, just a compact or my mobile phone to capture what I'm up to, or what treats I'm munching on the go.
If you could be a contestant or guest on any cooking show what show would you choose?
I would say the Great British Bake Off, but I don't think I'm quite ready. Mary and Paul are a pretty unbeatable duo and equally as terrifying. I've never even attempted half the stuff they show!
Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)
My most favourite recent recipe would be duffins. They've been quite popular, and are very simple to make. A doughnut and muffin hybrid inspired by my favourite cake shop, Bea's of Bloomsbury.
Strawberry Champagne Duffins
Any last words or message for our readers?
I love hearing from any readers so please feel free to find me on twitter, or leave a comment. My current project is jam, so if anyone has any good recipes to bake with jam then I'd love to give them a try.
Thank you Sophie for answering our questions and see you soon!
Published by Laurence - 23/08/2013
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