No longer a newbie, moving up!
This was just a test.
I know the picture is terrible but it's here so that I can learn about what went wrong ;-)
I put tissue paper over my softbox, to create a second layer, to try and correct harsh reflections from liquid ( I don't remember the technical term) and I pointed the softbox a little more towards the ceiling until I couldn't see any burned out reflections in the viewfinder.
I knew using cheese would be difficult and would have to photograph very fast.
The parts that are almost black were spinach, dark green.
It was a small portion of food just for practice. And I ate and enjoyed it ;-)
So please tell me what went wrong.
Super Spinach And Cheese Mashed Potatoes
Prep time 15 min
Cook time 35 min
Total time 50 min
1.5 lb, 700g Russet or Yukon Gold potatoes, peeled or unpeeled and chopped into approx 1", 2.5 cm cubes
8 oz, 225g frozen spinach or optional 1.8 lb, 800g of fresh
3/4 cup grated Cheddar or Swiss cheese
3/4 cup sour cream or crème fraîche with a squeeze of lemon juice
4 tbsp butter
1 tbsp finely chopped onion
1/4 tsp dried dill
Salt to taste
Heat oven to 350°F, 175°C
Cook frozen spinach according to package directions, or prepare fresh to taste.
Boil potatoes 15 minutes, or until tender, drain and mash.
In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill.
Transfer to the prepared a lightly oiled casserole dish and top with Cheddar or Swiss cheese.
Bake 20 minutes until bubbly and lightly brown.
Allow to cool a little then serve and enjoy.
No burnt tongues !