Roasted Onions stuffed with masala quinoa, amaranth and caramelized Brussel sprouts

I am going through a period when I just do not feel the sparks sparkle. New dishes may come out and find their way to paper but they stop there, there is no drive into cooking them or is it perhaps the photo shoot that somehow scares me?
To create compelling pictures you need a driving idea, a theme that is going to diffuse into your pictures. Most of my works so far have been concentrated in shooting the bare food, isolating it rather than making it part of an organic context.
Treating the plated food as a sculpture, an object of beauty with its own right to shine has always attracted me but now it doesn't seem to be enough.

TweetPost #4: Tortelloni with Eggplants, garam-masala turkey nuggets and a long peppercorn scented milk-olive oil emulsion sauce.

Yesterday night I came back home a bit earlier than usual and I was so hungry that I took a big chunk of bread, made some olive oil and lemon juice emulsion and married the two together over and over again. Naturally, at dinner time I wasn’t starving as usual. That is a good thing since I then have more energies to invest in something worth posting and so I came out with the recipe you will read in this post and spend most part of the night shooting pictures before realising that it was almost 3am.

Tortelloni with Eggplants, garam-masala turkey nuggets and a long peppercorn scented milk-olive oil emulsion sauce.