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Baking, Bread, Recipes

Wholemeal Multiseed Sandwich Bread

Beverage, Cocktails

Elderflower, Lemon & BlackBerry Cocktails

Beverage, Cocktails

Grown-up Chocolate Milkshakes

Desserts, Recipes, Sweet Stuff

Rose & Red Fruit Poached Pears with Dark Chocolate Cups and Soil

Baking, Cupcakes & Muffins, Recipes

Kissabel Apple Rose & Cinnamon Muffins

  • Baking,  Cupcakes & Muffins,  Recipes

    Kissabel Apple Rose & Cinnamon Muffins

    9 November 2020 /

    Since moving to Europe, Autumn has definitely become my favourite of seasons. Australia is a country of evergreen eucalyptus trees, so the beauty of fallen leaves scattered across the landscape…

    Read More
    Amy
  • Recipes,  Sweet Stuff

    Obsidian Poison Toffee Apples

    31 October 2020 /

    Happy Halloween! Do you dare to take a bite from these Obsidian Poison Toffee Apples?

    Read More
    Amy
  • Desserts,  Recipes,  Sweet Stuff

    Rose & Red Fruit Poached Pears with Dark Chocolate Cups and Soil

    8 October 2020 /

    Rose & Red Fruit Poached Pears served in Dark Chocolate Cups with Chocolate Soil. A pretty Autumn dessert with rich burgundy and earthy brown tones to perfectly capture the look…

    Read More
    Amy
  • Baking,  Cakes,  Recipes,  Sweet Stuff

    Spiced Pumpkin & Sweet Potato Bundt

    28 September 2020 /

    Just like a great carrot cake, only better! This flavour-packed vegan cake is moist and dense in the best of ways. Containing walnuts and pumpkin seeds to give a soft,…

    Read More
    Amy
  • Desserts,  Recipes,  Sweet Stuff

    Berry Mousse Pots

    7 September 2020 /

    These cute no-cook dessert pots are super easy to put together for when those unexpected guests show up and you just need a quick dessert option. Packed with fresh berries…

    Read More
    Amy
  • Desserts,  Recipes,  Sweet Stuff

    Cherry Ripe Bundt Desserts

    21 August 2020 /

    These chocolate Cherry Ripe inspired bundt desserts are a sure way to impress your guests. Filled with 2 inner layers of coconut and cherry, and a light and fluffy chocolate…

    Read More
    Amy
  • Mealtime

    Sesame Coated Lemon & Harissa Chickpea Kofta Skewers

    4 August 2020 /

    Easy to make, zesty and mildly spicy, Sesame Coated Lemon and Harissa Chickpea Kofta Skewers. 

    Read More
    Amy
  • Baking,  Desserts,  Recipes

    Chocolate Caramel Hazelnut Tartlets

    24 July 2020 /

    A vegan tartlet with a rustic chocolate biscuit base, filled with sticky salted caramel, crunchy roasted hazelnuts, and topped with a rich dark chocolate ganache.

    Read More
    Amy
  • Beverage,  Cocktails

    Grown-up Chocolate Milkshakes

    7 July 2020 /

    An indulgent creamy chocolate milkshake (cocktail) just for the Grown Ups, with Bailey’s Irish Cream, Kahlua, and Frangelico Liqueurs. A perfect way to help celebrate International Chocolate Day!

    Read More
    Amy
  • Shout Outs

    Patisserie Les 3 Chocolats

    24 June 2020 /

    I finally ventured out and about to our local shopping area today after a long absence due to lockdown. Now that restrictions are being lifted here in the UK, I…

    Read More
    Amy
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About Me

Welcome! I’m an Aussie Londoner, photographer, graphic designer, and the content creator for Table Lane.
I love to cook and bake at home, photograph, entertain, create, design, try out new food venues, and will go "awwww" over any kind of animal.

You have found my space where I share mostly plant-forward cooking and baking, sweet stuff, and drink recipes, plus chat about photography, food styling, design, and give ”Shout Outs” to my favourite food spots.

Thanks for stopping by, and if you enjoy my content or would like to know more about working with me, please consider following or contacting me below.

Amy (Kheakat) x

Find Me

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Hello to All! Do you sometimes find yourself resho Hello to All! Do you sometimes find yourself reshooting the same recipe more than once simply because you were not fully satisfied with the images?These Kissabel Apple Roses I made a few weeks back just happened to be one of those recipes I found myself redoing, this set here being the first “unreleased” shoot.I tend to be super-uber critical of my own work, constantly over analyzing and dissecting what I should have done better, how can I improve what I have, then going down the path of second guessing if the images are worthy of showing or not.A critical eye for detail and the drive to create high quality images can be a good thing, since it pushes us to learn and grow our skillsets, by trying new things in order to achieve those “perfect” standards.However it can also have the opposite effect if not kept in perspective. Not only by being expensive, counterproductive, and time consuming but also by burdening your self confidence and even halting your skill and creative growth entirely.The most important and kind thing we can do for ourselves is to accept we will inevitably make mistakes, and it’s ok. Once we accept and embrace mistakes, we can then use them as a positive learning experience and grow from them, then ultimately let go and move on.And most important, never forget to give yourself the occasional pat on the back, and be proud and recognize all the cool and amazing things you have achieved. Do you also find yourself second guessing your work too? If so, how do you overcome it? Would love to hear in the comments below. . Recipe in Bio ⬆️ . . . #creativeconfidence #photography #foodphotography #muffins #kissabel #foodtographyschool #foodphotography #creativemindset #creativetherapy #photooftheday #phototherapy #photographylife #foodart #foodartblog #foodforthought #embracemistakes #mistakesarelessons #bekindtoyourself #styleshootshare #thephormery @foodtographyschool
Monday who? Not ready to let go of the weekend jus Monday who? Not ready to let go of the weekend just yet? Well cozy back under the covers and curl up with some cafe quality @kokoacollection award winning single origin hot chocolate, and the most chocolately nut-butter vegan cookies ever!Makes 12 Large Cookies - 100 g unsalted vegan butter (softened at room temperature) 100 g light brown sugar 50 g caster sugar 150 g self-raising flour 1 tbsp of ground Flax Seed 2 tbsp cocoa powder 0.25 tsp salt 200 g chopped in chunks @kokoacollection Dark Chocolate - I used Madagascar 82% Darkest 75 g peanut butter (crunchy or smooth is fine) or your favourite nut-butter or tahini spread.Hot Chocolate 350ml Vegan Milk of Choice 4 Tablets of your favourite Kokoa Collection Single Origin Hot Chocolate Preparation instructions can be found @kokoacollection website: https://www.kokoacollection.co.uk/#1. Mix the flax seed with 3 Tblsp of cold water and allow to sit for at least 15mins to create a flax seed egg. 2. Using a mixer, cream together the butter and sugar until pale and fluffy. 3. Add the flax egg, mix into the sugar and butter. 4. Add the flour, cocoa powder, salt, mix until the cookie dough comes together, then add 3/4 of the chopped chocolate and all of the peanut butter/tahini. Mix through evenly. 5. On a baking tray lined with paper, divide dough into 12 even balls. Leave enough space for cookies to spread. 6. Press chunks of the remaining chocolate on the tops of each cookie. 7. Bake in oven at gas 4/180C for 12-15 mins. 8. Allow to cool and harden on tray. 9. Serve with @kokoacollection hot chocolate in glass milk bottles with straws.“Vegan-ized” and adapted cookie recipe from @bbcfood#kokoacollection #organic #fairtrade #vegan #hotchocolate #cookies #cafe #barista #cookiesandmilk #chocolate #cafelife #bistro #kokoacollectionhotchocolate #chocolateconnoisseur #hotchocolatelover #singleoriginchocolate #chocolatecookies #vegancookies #veganchocolate #veganlife #chocolatelab #chocolovers #chocolat #chocolate🍫
Apple Rose Cinnamon Muffins using red fleshed @kis Apple Rose Cinnamon Muffins using red fleshed @kissabel_apples.Since moving to Europe, Autumn has definitely become my favourite of seasons. Australia is a country of evergreen eucalyptus trees, so the beauty of fallen leaves scattered across the landscape in the rich tones of red, magenta, golden oranges, and browns, is not something you commonly see back home.An autumn walk to the shops becomes an inspiring feast for the senses. Everywhere there is an abundance of colours, the sound of leaves crunching under foot, the smell of smoke in the air as the fireplaces are lit for the first time since last winter, and the stores are filled with the scent of cinnamon and heartwarming seasonal produce.It was whilst shopping @marksandspencerfood that I first happened to come across these unique @kissabel_apples autumn apples. A new variety originally developed in France, they look just so beautiful on first bite and have distinct berry flavoured notes, and a crisp, vibrant, red flesh. With their natural tartness, and a texture that holds together well, these versatile apples can also be used for cooking and baking recipes.Wanting to showcase these kissabel beauties and capture the season, I put together these vegan Cinnamon and Apple Rose Muffins. A simple but pretty, fall inspired muffin recipe to make ready and enjoy fuss free during your next stroll amongst the fallen leaves.Click the link in bio to see the full recipe. . . . Shot on @thephormery Soft Sand Surface. . . #kissabel #kissabelapples #apples #appleseason #cinnamon #muffinrecipe #muffins #veganrecipes #muffinsofinstagram #marksandspencer #fallrecipes #fallfood #cupcakes #appleroses #vegancakes #vegancakerecipe #veganfood #styleshootshare #kingstonfood #kingstonuponthames #surbitonsmallbusiness #kingstonrestaurants #thephormery #raw_kitchen #raw_kitchen_fall #foodtographyschool #thefeedfeedbaking #thefeedfeedvegan #panasonickitchen #foodphotography @marksandspencerfoodpr @foodtographyschool @raw_kitchen_ @thefeedfeed.baking @panasonickitchen @lumixuk
Happy Halloween! Do you dare to take a bite from t Happy Halloween! Do you dare to take a bite from these Obsidian Poison Toffee Apples?The vibrancy of these red fleshed @kissabel_apples from @marksandspencerfood really WILL make you want to take a bite! Juicy, sweet, and with the right amount of tartness, when paired with this dark obsidian toffee coating, you will have the perfect poison apple illusion for your halloween table.Easy and fun to make you need:4 Kissabel Apples 200gms castor sugar 1/2 Teaspoon of Vinegar 2 Tablespoons of Golden Syrup 1 Teaspoon of Red Dye Gel 1 Teaspoon of Black Dye Gel 50MLs Water1. Wash and thoroughly dry the apples. Insert sticks of your choice into the tops of the apple cores. Make sure they are firmly holding the apple. 2. Add the sugar and water to a heavy based saucepan and heat on low heat until the sugar is fully dissolved. 3. Add the vinegar and golden syrup and cook on a low to medium heat until reaching a ‘hard crack’ temperature of 150degrees celsius. You can also test the toffee by dropping a small amount in cold water. It will harden instantly and crack when ready. If still soft, continue heating. 4. Turn off the heat when ready, and stir through the red and black dyes. 5. Work quickly to dip the apples into the hot toffee and place on a silicon baking sheet till set. Be sure the apples are fully cooled and set before eating. . . . . . #toffeeapple #candiedapples #halloween #halloweenapples #halloweencandy #happyhalloween #obsidian #poisonapple #halloweenrecipes #halloweenfood #foodphotography #foodtographyschool #darkedit #darkphotography #frightfest #foodporn #styleshootshare #thephormery #clubbackdrops #marksandspencer #kissabel @marksandspencer
Just a little chocolate fix for you all. These ind Just a little chocolate fix for you all. These indulgent sweets are filled with a chewy date caramel, and crunchy peanut filling. A vegan version of the classic @snickers bar. You can find the recipe for these bars @biancazapatka, as well as heaps of other beautifully photographed and delicious vegan recipes. Have a great Saturday! 😁👍🏻 Direct Recipe Link: https://biancazapatka.com/en/peanut-caramel-chocolate-bars-vegan-snickers/ . . . . #chocolate #vegansweets #chocolatepeanutbutter #kokoacollection #foodtographyschool #biancazapatka #veganrecipes #vegancooking #veganfood #veganlife #eatvegan #eatchocolate #darkchocolate #chocolatefix #chocoholic #snickers #chocolatebar #foodphotography #foodporn #chocolateporn #raw_sweets_ #panasoniclumix #panasonickitchen @foodtographyschool @panasonickitchen @lumixuk
Toffee encrusted and syrup infused - Orange and Po Toffee encrusted and syrup infused - Orange and Poppyseed Pudding.Who doesn’t love pudding, right? You know what else I love just as much as pudding? … it’s the excitement of a brand new #photosurface when it arrives in the post, along with the potential it brings for new endless creative ideas!Recently I received this #gifted beautiful Aspro surface in the post from @ThePhormery and I just adore it! Printed on a thick, fully flexible vinyl, all I had to do was take it out of its packaging and it was ready to use crinkle and roll free.As someone who was formally trained in print media and digital design, I’m always super picky when it comes to print quality, resolution, and colour reproduction. The Phormery’s surfaces really met my expectations with the surface being a true representation of what you see on the website, along with high clarity texture depth, and photo realistic colours.And the best thing,…because you all know I like get a messy during my photo shoots with sticky sugary syrup drips and chocolate drizzles - all I have to do is wipe the surface down with a damp soft cloth afterwards, roll it back up, and it’s good to go for next time!So if you are on the hunt for a new quality surface to compliment and enhance your creative vision, do check out @thephormery. I’m certain they will be your new favourites too! 😉👍🏻#thephormery #photobackdrops #photosurfaces #foodphotography #styleshootshare #photographysupplies #phototools #photographer #surfaces #design #mediadesign #foodtographyschool #poppyseed #orange #oranges #pudding #sweets #cakestagram #cakecakecake #letthemeatcake #fruitcake #veganfood #vegancake #foodstyling #foodstylingandphotography #foodstyle @foodtographyschool
Rose & Red Fruit Poached Pears served in Dark Choc Rose & Red Fruit Poached Pears served in Dark Chocolate Cups with Dark Chocolate Soil. Swipe for more...➡️ EDIT: Recipe is now on my website. Link in Bio.This dessert is very simple to make yet looks so very pretty when plated. I just adore the colour of these pears after they have been poached in the syrup. Each element can be made easily in advance and stores well in the fridge until you are ready to enjoy.If you would like me to post the recipe, just let me know in the comments below. Happy Hump Day! 😁🍐
Here are a few more images of the (Vegan) Spiced P Here are a few more images of the (Vegan) Spiced Pumpkin & Sweet Potato Bundt. Recipe is now up on my website. Link in bio.This shoot took me in a new direction and a little out of my comfort zone. The weather was a mixture of both sunny and cloudy periods and I decided to remove the diffuser entirely instead of trying to control the constant waves of bright or dull light coming through the window. It made for some interesting results (and extra long editing times 😂🤪). You can see this collection is both a mix of dramatic high contrasty blue shadows, and some with more soft and diffused grey light.Which type of shadows and look do you prefer? Do you like the harsh dramatic look or are you a fan of soft and airy? Would love to hear your thoughts below and any tips you might have when dealing with inconsistent daylight. Happy Monday! 😊👍🏻 . . . . . #shadowplay #lightroom #lighting #pumpkincake #sweetpotato #bundtcake #bundtstagram #cakerecipes #easyrecipes #foodtographyschool #foodphotography #photography #controllinglight #drama #dramatic #airy #foodporn #foodstagram #styleshootshare #thephormery #wilburandwolf #thefeedfeedvegan #thefeedfeedbaking #veganfood #vegancake #veganrecipes #veganlife #foodstyling #bakerslove #bakersofinstagram
Spiced Sweet Potato & Pumpkin Bundt Cake. Here is Spiced Sweet Potato & Pumpkin Bundt Cake. Here is a quick teaser image of my latest shoot. Recipe and more images on the way soon, but I just had to share this pretty little shot. Hope you are all enjoying your Saturday! 😉👍🏻 . . . . . #sweetpotato #pumpkin #pumpkin bread #pumpkincake #autumn #spicedcake #teacake #cakesofinstagram #foodtographyschool #homemade #bundtcake #homebaked #foodtography #foodphotography #veganfood #veganlife #veganfoodshare #vegancake #veganbread #coffeetime #teatime #afternoontea @foodtographyschool
Vegan Topless Tart. Pâte sablée crust with alm Vegan Topless Tart. Pâte sablée crust with almond crème pâtissière & a plum berry compote.I’m not a huge lover of most pastry except when it comes to pâte sablée. Closer to a biscuit shortbread texture, it is traditionally made with eggs, butter, cream, and sugar, and is delicate, crumbly, and richer than a short crust pastry. It is nearly impossible to roll and therefore must pressed into the tin using your fingertips instead. It is perfect for all types of tarts particularly those with custard and fruit.Here is my easy vegan version of pâte sablée like pastry used in this topless tart.Ingredients - Makes enough for 30cm tart 1.5 Cups of Plain Flour 1 Cup of Rolled Oats 0.5 Cup of Granulated Sugar 180gms of Cold Vegan Butter 0.5 Teaspoon of Vanilla EssenceTo Make Place rolled oats into processor and pulse into a coarse flour-like texture. You don’t want it too fine. Add Flour and Butter. Pulse till it comes together like breadcrumbs. Add Sugar. Pulse till mixed through. Push together into a ball with hands and cover with plastic wrap in fridge until ready to use. To blind bake, press into desired tin using cold fingers, dock the base, and bake for 10 mins on 190C, 375F. . . . . . #patesablee #pastrygram #veganpastry #vegandessert #vegandesserts #veganrecipe #vegangalette #tablelane #pastryinspiration #pastrychef #cremepatissiere #tart #tarts #berry #fruittart #berrytart #raspberry #plum #blackberry #homecooking #homebaker #veganbaking #veganlife #foodtographyschool #frenchpastry
Warning - For serious hot chocolate lovers only! 🍫 #kokoacollection With Autumn creeping in and the promise of colder weather, I've been longing for a warm, fluffy, over-the-top, deliciously indulgent, chocolatey drink to cozy up with.Using @kokoacollection award-winning Madagascar 82% and Venezuela 58% chocolate, and the Hot & Cold Milk Frother/Milkshake Maker, these perfectly smooth and luscious Chocolate & Butterscotch Schnapps Hotshakes, had all my warm chocolate cravings cured in no time at all!RECIPE To make one large mug of hot chocolate - Hot & Cold Milk Frother/Milkshake Maker available from @kokoacollection 4 Tablets of @kokoacollection Chocolate your choice. 350mls of Vegan or Dairy Milk 45mls of Butterscotch Schnapps or 30mls of Butterscotch Syrup if you prefer without AlcoholTopping - 100mls of Vegan or Dairy Whipping Cream 2 Tablespoons of Cocoa Powder (or to taste) 3 Kokoa Collection Chocolate Tablets Extra grated chocolate or cocoa powder for dusting Optional. Powdered Sugar if you prefer sweeter cream.Add 4 Tablets of Kokoa Chocolate and 350mls of Milk to the Hot & Cold Milk Frother/Milkshake Maker and begin heating your hot chocolate according to the enclosed instructions of operation.Whip the cream, then add the cocoa powder once firmly whipped. If including sugar, add now. Whip till combined.Break up 3 tablets of Kokoa Collection chocolate in a microwave safe jug. Microwave in 10 second bursts, stirring between each until fully melted.By now your hot chocolate will be done. Add 3-5 tablespoons of the hot chocolate into the melted chocolate and stir rapidly until a smooth, thick, fluid chocolate sauce has come together.Combine the Butterscotch Schnapps and the remaining hot chocolate in a mug.Spoon or pipe on the chocolate cream. Pour over the chocolate sauce. Dust with grated chocolate or cocoa powder. Enjoy immediately! . THANK YOU to Kokoa Collection for kindly #gifting #gifted #gift these items.🙏🏻 . . #hotchocolate #chocolate #chocolatelover #hotchocolatefest #chocolatelab #chocolatier #cozy #hotdrinks #barista #veganchocolate #vegandrinks #coffeetime #butterscotch #hotdrinks #drinkstagram #foodtographyschool
Berry Mousse Pots. These desserts require no cooki Berry Mousse Pots. These desserts require no cooking and are super easy and pretty to put together for when those unexpected guests rock up. Packed with fresh berries, a fruity light mousse, and a crunchy almond biscuit base, you can serve them in little jars and swap out ingredients for what you have on hand. - Substitute the blackberries for your favourite type of berry or fruit. - Mine uses vegan double cream @elmlea_ukie but can also be made using dairy cream. - Use any type of sweet dry biscuit, chocolate, digestives, shortbread. - Any type of sticky sweetener can be used for the biscuit base. I used golden syrup. - Any type of nut. - Homemade or store bought jam or compote.Ingredients - Makes 6 small pots 6 Sweet Dry Biscuits. Approx 1 per pot 2 tablespoons Golden Syrup 1/4 cup of Almonds/Nuts 250mls Vegan Cream or Dairy Cream 3 tablespoons of Icing/Powdered sugar 1/2 teaspoon of Vanilla Essense Homemade or store bought Jam or Compote Fresh Berries or Fruit Extra Nuts for garnish Mint (Optional)How to Make In a food processor crush your biscuits and nuts until like rough breadcrumbs. Add the Golden syrup and pulse until combined. Mixture should stick together when pressed between fingers. Roughly press crumb mixture into bottom of pots with a spoon. Place in fridge. Using a mixer, whip up your cream. You want it firm so it won't fall off a spoon, yet still light and airy. Sift in the icing/powdered sugar. Whip for 30 secs to combine. Add in vanilla, and enough fresh berries and jam/compote to taste. Whip to combine. Careful not to overdo it or it may lose its fluffiness. Pipe or spoon the mousse on top of the biscuit base jars. Sit in fridge until ready to use. I like to chill mine for a couple of hours, but can be served immediately. Garnish with extra jam, fresh berries, crushed nuts and mint. Enjoy!
Chocolate is one of my guilty pleasures I love to Chocolate is one of my guilty pleasures I love to eat and cook with. For my latest Cherry Ripe inspired recipe (see link in bio or below), I wanted to have a crack at making shiny smooth chocolate bundt shapes with tempered chocolate.Did you know that one of the secrets to getting the perfect shine and snap on tempered chocolate, is not only about achieving exact temperatures, but also starting with the right type of chocolate? It is important to use good quality real chocolate containing cocoa butter. Also dark chocolate is much more stable than milk or white, so it is therefore easier to work with.I recently discovered Kokoa Collection Chocolate when I was on the hunt for a good quality drinking chocolate and it has now become one of my favourites to use for not just hot chocolates but also cooking. They have quite a range of flavours but for this recipe, I used their Haiti 75% which has red fruit and hazelnut notes without being too sweet.What's your favourite type of chocolate for cooking or just eating? Let me know in the comments below. 🙂⬇️👍 . Recipe: https://tablelane.co/cherry-ripe-bundt-desserts/ . . . . #kokoacollection #temperedchocolate #temperingchocolate #chocolate #cookingchocolate #hotchocolate #cafesupplies #haiti #chocolateconisseur #chocolatemaking #cherryripe #foodtographyschool #foodtography #foodphotos #cookingtips #cherrypicking #homecooking #desserts #dessertporn
Cherry Ripe Bundt Desserts with a twist! 🍒 Cher Cherry Ripe Bundt Desserts with a twist! 🍒 Cherry Ripe chocolate bars were always a childhood favourite. So when I found these plump, succulent sunburst cherries they triggered the memory and the urge to try to make a dessert inspired by the Cherry Ripe. A crisp outer coating of tempered dark chocolate encases the inner coconut and cherry filling, with a light and airy chocolate cream mousse - for that extra indulgent twist. Of course it is another vegan/dairy free dessert which you can find the recipe for in the link of my bio or on my website: https://tablelane.co/cherry-ripe-bundt-desserts/ . Happy Friday! 💗 . . #cherry #cherryripe #coconutdessert #kokoacollection #cherrypicking #chocolate #chocolatedessert #chocolatemaking #patisseries #dessertporn #dessertsofinstagram #dessertrecipe #foodtographyschool #cakestagram #dessertpic #vegandessert #veganrecipes #veganlife #veganrecipes #veganrecipe #chocolatebar #cherrypie #recipes #raw_sweets_ #vegansweets #dairyfree #cherries🍒#styleshootshare #raw_community #thefeedfeed #thefeedfeedchocolate @thefeedfeed.chocolate
Did you know today is #raspberriesandcreamday? Ras Did you know today is #raspberriesandcreamday? Raspberries are at their finest this time of the year and to help celebrate these succulent berries, these talented ladies - @the.magic.whisk, @lilibakes_, @bev.bakes, & @sf__eats are hosting their first ever collab.I’m super excited to be taking part, alongside so many other incredible foodies, bloggers, photographers, and recipe developers. The #raspberriesandcreamcollab tag is full of their amazing contributions so if you are looking for inspiration for your next raspberry creation be sure to click the tag to go check them out.Here is my submission for the collab - A vegan Raspberries and Cream Sandwich Tea Cake. This moist delicate raspberry cake is baked in 2 layers, then sandwiched together with some homemade raspberry jam, and a dairy free vanilla raspberry cream. And if this isn’t enough to satisfy your raspberry and creams craving, then totally go click the collab tag for a second helping - 💗#raspberriesandcreamcollab. 💗 . . . . . #raspberry #vegancream #cream #cake #vegancakes #vegancake #veganbaking #bake #collab #collabedit #bakeathome #cakebakeoffng #raspberrycake #internationalraspberryandcreamday #foodtographyschool #foodtography #cakesofinstagram #raspberrydessert #raspberryjam #raspberryfilling #vegandessert #dairyfreecake #dairyfreefood #photobackdropsco #styleshootshare @foodtographyschool

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Table Lane

Table Lane

Hi! Table Lane is a page all about food photography, recipes, table styling ideas and more!

Table Lane is in Royal Borough of Kingston upon Thames.

6 days ago

Table Lane

Hello to All! Do you sometimes find yourself reshooting the same recipe more than once simply because you were not fully satisfied with the images?

These Kissabel Apple Roses I made a few weeks back just happened to be one of those recipes I found myself redoing, this set here being the first “unreleased” shoot.

I tend to be super-uber critical of my own work, constantly over analyzing and dissecting what I should have done better, how can I improve what I have, then going down the path of second guessing if the images are worthy of showing or not.

A critical eye for detail and the drive to create high quality images can be a good thing, since it pushes us to learn and grow our skillsets, by trying new things in order to achieve those “perfect” standards.

However it can also have the opposite effect if not kept in perspective. Not only by being expensive, counterproductive, and time consuming but also by burdening your self confidence and even halting your skill and creative growth entirely.

The most important and kind thing we can do for ourselves is to accept we will inevitably make mistakes, and it’s ok. Once we accept and embrace mistakes, we can then use them as a positive learning experience and grow from them, then ultimately let go and move on. And most important, never forget to give yourself the occasional pat on the back, and be proud and recognize all the cool and amazing things you have achieved.

Do you also find yourself second guessing your work too? If so, how do you overcome it? Would love to hear in the comments below.

Recipe Link:
tablelane.co/kissabel-apple-rose-cinnamon-muffins/
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#creativeconfidence #photography #foodphotography #muffins #kissabel #foodtographyschool #foodphotography #creativemindset #creativetherapy #photooftheday #phototherapy #photographylife #foodart #foodartblog #foodforthought #embracemistakes #mistakesarelessons #bekindtoyourself #styleshootshare #thephormery @foodtographyschool ... See MoreSee Less

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Table Lane is in London, United Kingdom.

2 weeks ago

Table Lane

Monday who? Not ready to let go of the weekend just yet? Well cozy back under the covers and curl up with some cafe quality @kokoacollection award winning single origin hot chocolate, and the most chocolately nut-butter vegan cookies ever!

Makes 12 Large Cookies -
100 g unsalted vegan butter (softened at room temperature)
100 g light brown sugar
50 g caster sugar
150 g self-raising flour
1 tbsp of ground Flax Seed
2 tbsp cocoa powder
0.25 tsp salt
200 g chopped in chunks @kokoacollection Dark Chocolate - I used Madagascar 82% Darkest
75 g peanut butter (crunchy or smooth is fine) or your favourite nut-butter or tahini spread.

Hot Chocolate
350ml Vegan Milk of Choice
4 Tablets of your favourite Kokoa Collection Single Origin Hot Chocolate
Preparation instructions can be found @kokoacollection website: www.kokoacollection.co.uk/#

1. Mix the flax seed with 3 Tblsp of cold water and allow to sit for at least 15mins to create a flax seed egg.
2. Using a mixer, cream together the butter and sugar until pale and fluffy.
3. Add the flax egg, mix into the sugar and butter.
4. Add the flour, cocoa powder, salt, mix until the cookie dough comes together, then add 3/4 of the chopped chocolate and all of the peanut butter/tahini. Mix through evenly.
5. On a baking tray lined with paper, divide dough into 12 even balls. Leave enough space for cookies to spread.
6. Press chunks of the remaining chocolate on the tops of each cookie.
7. Bake in oven at gas 4/180C for 12-15 mins.
8. Allow to cool and harden on tray.
9. Serve with @kokoacollection hot chocolate in glass milk bottles with straws.

“Vegan-ized” and adapted cookie recipe from @bbcfood

#kokoacollection #organic #fairtrade #vegan #hotchocolate #cookies #cafe #barista #cookiesandmilk #chocolate #cafelife #bistro #kokoacollectionhotchocolate #chocolateconnoisseur #hotchocolatelover #singleoriginchocolate #chocolatecookies #vegancookies #veganchocolate #veganlife #chocolatelab #chocolovers #chocolat #chocolate🍫 ... See MoreSee Less

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Table Lane is in Surbiton - Greater London.

3 weeks ago

Table Lane

Apple Rose Cinnamon Muffins using red fleshed @kissabel_apples.

Since moving to Europe, Autumn has definitely become my favourite of seasons. Australia is a country of evergreen eucalyptus trees, so the beauty of fallen leaves scattered across the landscape in the rich tones of red, magenta, golden oranges, and browns, is not something you commonly see back home.

An autumn walk to the shops becomes an inspiring feast for the senses. Everywhere there is an abundance of colours, the sound of leaves crunching under foot, the smell of smoke in the air as the fireplaces are lit for the first time since last winter, and the stores are filled with the scent of cinnamon and heartwarming seasonal produce.

It was whilst shopping @marksandspencerfood that I first happened to come across these unique @kissabel_apples autumn apples. A new variety originally developed in France, they look just so beautiful on first bite and have distinct berry flavoured notes, and a crisp, vibrant, red flesh. With their natural tartness, and a texture that holds together well, these versatile apples can also be used for cooking and baking recipes.

Wanting to showcase these kissabel beauties and capture the season, I put together these vegan Cinnamon and Apple Rose Muffins. A simple but pretty, fall inspired muffin recipe to make ready and enjoy fuss free during your next stroll amongst the fallen leaves.

Click to see the full recipe: tablelane.co/kissabel-apple-rose-cinnamon-muffins/
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Shot on @thephormery Soft Sand Surface.
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#kissabel #kissabelapples #apples #appleseason #cinnamon #muffinrecipe #muffins #veganrecipes #muffinsofinstagram #marksandspencer #fallrecipes #fallfood #cupcakes #appleroses #vegancakes #vegancakerecipe #veganfood
#styleshootshare #kingstonfood #kingstonuponthames #surbitonsmallbusiness #Kingstonrestaurants #thephormery #foodtographyschool #foodphotography ... See MoreSee Less

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Table Lane

4 weeks ago

Table Lane

Thank you to Kokoa Collection and the Beverage Standards Association for featuring Table Lane’s Butterscotch Hot Chocolate recipe in the November issue of Something’s Brewing Magazine.

If you are craving for the ultimate indulgent hot chocolate fix, be sure to check out this recipe along with more great beverage content in the link below. 🍫☕️🍫 ... See MoreSee Less

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Table Lane is in London, United Kingdom.

4 weeks ago

Table Lane

Happy Halloween! Do you dare to take a bite from these
Obsidian Poison Toffee Apples?

The vibrancy of these red fleshed @kissabel_apples from @marksandspencerfoodpr really will make you want to take a bite! Juicy, sweet, and with the right amount of tartness, when paired with this dark obsidian toffee coating, you will have the perfect poison apple illusion for your halloween table.

Easy and fun to make you need:

4 Kissabel Apples
200gms castor sugar
1/2 Teaspoon of Vinegar
2 Tablespoons of Golden Syrup
1 Teaspoon of Red Dye Gel
1 Teaspoon of Black Dye Gel
50MLs Water

1. Wash and thoroughly dry the apples. Insert sticks of your choice into the tops of the apple cores. Make sure they are firmly holding the apple.
2. Add the sugar and water to a heavy based saucepan and heat on low heat until the sugar is fully dissolved.
3. Add the vinegar and golden syrup and cook on a low to medium heat until reaching a ‘hard crack’ temperature of 150degrees celsius. You can also test the toffee by dropping a small amount in cold water. It will harden instantly and crack when ready. If still soft, continue heating.
4. Turn off the heat when ready, and stir through the red and black dyes.
5. Work quickly to dip the apples into the hot toffee and place on a silicon baking sheet till set. Be sure the apples are fully cooled and set before eating.
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#toffeeapple #candiedapples #halloween #halloweenapples #halloweencandy #happyhalloween #obsidian #poisonapple #halloweenrecipes #halloweenfood #foodphotography #foodtographyschool #darkedit #darkphotography #frightfest #foodporn #styleshootshare #thephormery #clubbackdrops #marksandspencer #kissabel
@marksandspencer ... See MoreSee Less

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