Bruadarach

Scottish Gaelic: Dreamer, Visionary

Tag: Scotland

Scotland 2018 Calendar

I’ve been taking thousands of photographs in Scotland since I first visited in 2009. Working on a calendar was only a natural thing to do. Maybe one day I’ll make a photo book as well. 🙂

Enjoy!

At the moment, it’s available directly through Lulu:

http://www.lulu.com/shop/katharina-maimer/scotland-2018/calendar/product-23334260.html 

 

 

Mick Photo A Day

9678711011_ed521f2922_o When I did the Photo A Day challenges last November and in June, I found that everyone loved pictures of my husband Mick. I obviously knew how photogenic he was, but the reception was very positive. On top of that, I don’t have much experience taking photos of people other than snapshots of him in front of something. That’s why for September, I challenged myself to take all photo prompts with Mick in them. The fact that we spent most of September on holiday in Scotland helped of course. It would’ve been much harder taking a photo a day of him which fits the prompt if we were working and the only possibility would be to take pictures in the evening, mostly at home.

Three weeks in Scotland gave me plenty of opportunity to take fitting pictures of him, experiment with portrait photography, show off the stunning countryside and even leave me with a few photos to fill the rest of the month when we were back home in Vienna.

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After 30 days of photos from Mick, I’d say I’ve learned a lot about taking photos of people. It’s easiest with a willing model obviously and I’m very thankful that Mick was happy to go along, jump along, pose and do silly things to fit the different prompts. Making whoever you take photos of feel comfortable enough to do creative or weird things is the best way to get candid shots – even if the person is looking into the camera. You get the feeling they are just talking or gesturing to the person behind the camera, not thinking about the photo itself.

All of the shots were taken with natural light, which is quite easy with Scotland being one of those places where you get quickly changing lightning and most of it is fantastic. For now, I’m taking a break from the daily photo prompts, maybe getting back to it after a few months have passed. I hope you enjoy the photos I took of Mick around Scotland! 🙂

You can find all the photos in the Flickr Album “September Photo A Day“.

Cookbook Challenge 6 – Great British Pub Food

Once more, I go back to Blighty, with Gordon Ramsay’s Great British Pub Food cookbook. As always, I didn’t follow the recipe to the dot, so you’ll see what I actually did and how. One reason was that fresh sea fish is hard to come by in a landlocked country like Austria. For some reason, I was drawn to a Scottish recipe again. The challenge was alcohol in the recipe, which was a bit of a challenge for me since I don’t drink it and only seldom cook with it. But since I was drawn to a fish soup, a bit of white wine would go just fine in there.

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Cullen Skink

500g smoked haddock filets (I had to use frozen white fish for the lack of haddock)
500ml whole milk
bay leaves
20g butter
5 shallots, finely chopped
2 large garlic cloves, finely chopped
600g waxy potatoes
500ml chicken or fish stock
100ml double cream
100ml dry white wine
salt, pepper, olive oil, parsley leaves

 

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Put the fish in a big pan, cover it with milk and add the bay leaves. Heat the milk up to a simmer and cook the fish for about 5 minutes until it is firm. Take the pan off the heat and put it aside.

Sauté the shallots and the garlic in the melted butter. Cut the potatoes in small dices and add them to the pan. Pour the stock and the wine in, cook for about 10 minutes and stir until lightly golden.

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Take the fish out of the milk and flake the flesh. Make sure there are no skin and bones left. Pour the milk over the potatoes, and cook it on a simmer until the potatoes are soft.

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Add a quarter of the fish and the cream to the soup, then remove it from the heat. Blend it with a hand blender, then put it back onto the heat. Reheat it and add the rest of the fish. Season with salt and pepper.

Drizzle olive oil and parsley over it and serve with dark crusty bread on the side.

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It is really a comforting, autumn or winter soup. For summer it’s a bit too warm and heavy. As soon as it gets cooler though, I’d happily make it. I like fish soup, and the potatoes and the milk just make you feel warm and fuzzy inside.

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