Eyes of Doom - Painting

Eyes of Doom

All done this evening, 5 hours so far.

For those not overly familiar with comics, this is an eye shot of Doctor Doom.

Filling out the colour now, but gotta head to bed soon.

I'm gonna try silver paint and see if it looks ok, else I'll mix some greys.

12" x 32" - Acrylic on Canvas - 29th July 2008

Cannelini Canneloni - Recipe

Being a smart-arse, I thought Cannelini Canneloni sounded good. Clearly I'd been on some serious drugs at the time as written on the page it is neither big, clever, nor funny. Ah well, tastes good!

Ingredients

250g pack of dried Canneloni tubes
Your favourite tomato based pasta sauce (homemade or shop bought - doesn't matter)
1 can of Cannelini beans
1 Mozarrella Ball - finely diced
50g Cheddar - grated
Olive Oil
Half red Onion - finely chopped
Half bell pepper - finely chopped
3 cloves garlic - chopped
1 veg stock cube - crumbled (Oxo)
Salt & Pepper

Also

Extra grated Cheddar

Method

1. Fry onion, garlic, pepper in Olive oil for 2 mins until softened
   
2. Pour fried mixture into mixing bowl, add both cheeses, veg stock cube, salt and pepper, and can of Cannelini beans - mix
3. Pour a thin layer of tomato pasta sauce across the bottom of ovenproof dish (approx. one third of sauce)
   
4. Using hands, stuff each Canneloni tube with the bean/cheese mixture, then lay into sauced dish, until bottom of dish is full.
5. Cover Canneloni tubes with remainder of tomato pasta sauce
6. Sprinkle with extra grated cheddar
7. Oven for 20 mins @ 200 degrees

Done!

Damsel in Distress - Tryptich - Paintings

Damsel in Distress 1/3

This is a tryptich of close ups, heavily based on the work of Roy Lichtenstein.

This one isn't finished yet, still have to do the edges and complete the hair, but you get the idea.

24" x 24" - Acrylic on Canvas - June 2008

Damsel in Distress 2/3

This is a tryptich of close ups, heavily based on the work of Roy Lichtenstein.

This is the first painting I ever painted as an adult.

I saw something similar online (someone elses ripoff of Lichtenstein), and thought they'd be cool on my wall. Couldn't afford them though, so I thought I'd have a stab at this painting lark myself (I can do anything me).

I think it turned out well for a first attempt, but I need to do some work on the right eye as it looks a bit freaky.

24" x 24" - Acrylic on Canvas - May 2008

Damsel in Distress 3/3

This is a tryptich of close ups, heavily based on the work of Roy Lichtenstein.

I'm really not happy with this one yet. The eyebrow is all wrong, and the eye is far too big. I just can't be arsed to fix it at the mo...

24" x 24" - Acrylic on Canvas - June 2008

3 Bean Chilli - Recipe

Ingredients

1 large potato - cut into chunks
1 carrot - diced
3 cans of beans (red kidney/haricot/pinto etc) - drained
3 cloves garlic - chopped
1 bell pepper - chopped
1 carton pasata
3 Vegetable Stock cubes (Oxo)
Salt & Pepper
1 tablespoon sugar
Teaspoon each of Basil, Oregano, Coriander, Cayenne, Cumin Seeds
Fresh chopped coriander

Method

1. Fry potato, carrot, garlic, bell pepper and onion for two mins
2. Add stock cubes, pasata, herbs and spices, sugar and glass of water
3. Simmer for 5 mins
4. Stir in all Beans and simmer for 5 mins
   
5. Season with salt & pepper, and stir in fresh coriander

Done!

My Spidey Senses are Tingling...

This one is finished. Painting webs when you have no idea what the heck you are doing isn't easy...

12" x 10" - Acrylic on Canvas - July 2008

Lassoo of Truth - Painting

Lassoo of Truth

I still need to do a little work on her left eye - I think it's a bit too big at the mo.

12" x 10" - Acrylic on Canvas - July 2008

Vegetarian Shepherds Pie - Recipe

Another case of winging it and coming up with a tasty dish.

Ingredients

3 Cloves Garlic - Sliced
1 Carrot - Finely diced
1 Onion - Finely chopped
1 Leek - Finely chopped
1 Tin Green Lentils - drained
Salt & Pepper to taste
Dash of Henderson's Relish (or worcestershire sauce)
3 x Veg Stock Cubes (Oxo)
1/3 of a carton Pasata
1 Tablespoon whit flour
Olive oil
1 Teaspoon each of Sage, Oregano, Cayenne

Also for topping:

2 x Large Potatoes
50g Grated Cheddar
Butter & Milk

Method

Filling

1. Fry onion, garlic, carrot and leek for 2 minutes in olive oil
2. Crumble in stock cubes and add glass of water
3. Stir in tablespoon of flour
4. Add herbs, spices, relish, salt & pepperand pasata
5. Stir in lentils and simmer for ten mins

Topping

1. Peel and microwave spuds
2. Mash with butter, milk, salt & pepper
3. Spread over top of filling in an ovenproof dish
4. Sprinkle with grated cheese
5. 20 mins in oven at 200 degrees

Finito!

Dark Knight - Painting

This took about 4 hours all in. I'm very happy with it, just wish I'd used a bigger canvas now! Will probably redo it at some point.

12" x 10" - Acrylic on Canvas - July 2008


Work in progress. Upscale of Batman pic for Tony.

3 hours to get to here - nose and lip placement wrong, but I'll fix that later. Should be filled out tomorrow and finalized/varnished on Wednesday (all depending on my motivation levels.

12" x 16" - Acrylic on Canvas - 21st July 2008



Batman upscale for Tony, close to completion I did more work on the eyes and lowered the nose more, but i forgot to take another picture!

The final painting can be seen in Tony's photos. :)

12" x 16" - Acrylic on Canvas - 21st July 2008


The full trilogy!

Veggie Bean Crispbakes - Recipe

Faced with the rather dull prospect of yet another plate of pasta to accomodate the wife and her vegetarianism, I decided enough was enough. I wanted chicken dammit!

As I was making chicken, spuds and veg for myself, I had to come up with something for toots as I'd be a bad guy if I just gave her a plate of vegetables.

I keep an extensive store-cupboards, so I just grabbed stuff at random and formulated a plan. Quickly, the recipe below came together.

Even if I say so myself, the results are awesome - I have even foregone the chicken since and just made extra crispbakes for me!

Anyway, on with the show...

Ingredients

One drained can of your favourite legume (haricot/pinto/kidney/green lentil etc)
Handful of sweetcorn (I use frozen, but you know, whatever)
One peeled grated carrot
Half an onion - finely chopped
2 Cloves peeled garlic - chopped
Roughly 50G of Grated Cheddar
Dash of Olive Oil
Dash of Henderson's Relish (normal Worcestershire Sauce has anchovies in which wifey doesn't like)
Quarter of a bell pepper, chopped into small finger nail size peices
Large pinch of mixed herbs
1 Veg Stock Cube (use Oxo - it crumbles)
1 Pinch Paprika
2 Tablesppons of rough cornmeal
1 Teaspoon of Cumin
1 Tablespoon of runny honey
1 Tablespoon of Tomato Puree
Salt and Pepper to taste

Also

Fine breadcrumbs

Method

1. Blend or mash the beans in a large bowl
2. Chuck everything else in except for the breadcrumbs
3. Mix thoroughly
4. Divide into four, and make into fat burger shaped patties (if too wet, add more cornmeal)
   
5. Coat in breadcrumbs on all sides
6. Drizzle with olive oil on a baking tray, and bake for 20 mins (200)

Enjoy!

Girl #1 - Painting

Basic pencil outline, needs refinement.

16" x 16" - Pencil on Canvas - 27th July 2008



Blacks blocked out. Left eye needs more work, but I'll fix that once I've added some colour. So far so good, and not bad for one morning!

!6" x 16" - Acrylic on Canvas - 27th July 2008


Colour blocks added. Got some refinement and shading to go in, then a varnish job tomorow and I'm done.

Think I might try flogging this one on eBay (although I am admittedly quite taken with it myself, but I guess I can always paint it again!).

About 7 hours so far, but I was painting it lazily in front of the telly. :)

16" x 16" - Acrylic on Canvas - 27th July 2008

Dee Dee - Painting

This is a painting I did for my friend Diana's birthday this year. I decided to paint her a picture as she is officially 197.6% cooler than you, and thus deserves the effort.

It took me fucking ages (like, 2 or 3 weeks most nights) as unlike my other paintings where I had a degree of artistic licence, I had to try as hard as possible to make this look like the real Dee. I believe I succeeded as she seems happy with it.

In any case, thankfully our Dee is far from facially challenged, so it shouldn't prove too difficult for her to put up with even if she doesn't really like it... ;)

I may post the original photo here as well if Dee will let me.

Slightly grainy photo taken with her fella's swanky new iPhone. I might retake with a proper flash at some point, to better show up the brown detail in the hair and background, but you get the idea.

20" x 16" - Acrylic on Canvas - June 2008

Roasted Pepper and Garlic Sauce - Recipe

Having just knocked together my own Gnocchi, I was keen to complete the "fresh" experience by putting together my own sauce rather than using a boring old jar.

I didn't have a plan, I just whacked a bunch of stuff together and it came out perfect!

Ingredients

One large red pepper deseeded, deveined and cut into quarters
Half a red onion, peeled and cut into two big chunks
Half a white onion, peeled and cut into two big chunks
Five cloves of garlic, peeled
Glug of olive oil
Lareg pinch of dried rosemary
Half carton of Tomato Pasata
One vegetable stock cube (Oxo is best as I dissolves quick without water)
Salt and pepper
Squeeze of lemon juice

Method

1. In a roasting tray, combine all the veg with the oil, rosemary, and a dash of water
2. Roast in a preheated oven (200) for half an hour until slightly charred a soft
3. Blend the roasted vegetables together with the stock cube, pasata and season to taste with salt, pepper and lemon juice
4. Warm through and you're done!
   

Gnocchi della Patata - Recipe

Those of you who know me will be aware that I recently started dating a lovely Italian girl.

Unfortunately, she is both vegetarian, and not terribly good in the kitchen, so I tend to do most of the cooking.

Not being terribly au fait with veggie food, I've largely been winging it, but thankfully I'm pretty good at pulling a rabbit (or rather carrot) out of a hat when I need to.

Now a few weeks back we were invited to go for a pub lunch with some friends at a fairly posh gastro pub near my flat. Not being particularly adventurous at times, I was a bit worried about what I might have as the menu changed daily. I needn't have worried, as they were serving Potato Gnocchi with a parmesan cream. Lush.

I'd never actually tried Gnocchi before, but ever since I've been hooked. Whilst the dried ones from the supermarket weren't bad, I was hankering to try knocking some together myself.

This is what I have come up with:

Ingredients

Two large potatoes
Plain Flour
Salt and Pepper

Notes: Potatoes must be starchy "old" ones. Don't use Waxy spuds or you'll end up with balls of glue!

Method

1. Prick the skins, then nuke the potatoes in the microwave for 15 minutes or so until cooked through
2. Cut the potatoes in half, then use a spoon to scoop out the inards into a mixing bowl.
3. Mash thoroughly with some salt and pepper to taste.
4. Sprinkle in some plain flour and mix with your fingers.
   
5. Keep adding a little more flour and mixing it in until the dough stays together and is smooth/soft. It should be about 4 parts potato to 1 part flour.
6. On a floured surface, roll out a long "sausage" of dough, then cut into sections about half an inch long.
7. Using the tines of a fork, make a nice neat mark of four bars on the peice of dough. You now have your first Gnocchi!
8. Rinse and repeat until all the Gnocchi are assembled (keep them on a floured plate, and dust with flour).
9. You may have to put the dough in the fridge for a while if it's too sticky to work with.

Bodge Fix

If you find that your potatoes are too waxy and the mixture is quite "sticky", DON'T be tempted to add lots of flour, otheriwse you'll end up with leaden balls which willnot be very nice to eat.

What I did instead, was place all of my Gnocchi on a floured baking tray and bake in an oven for a few minutes to firm them up (200, turn off as soon as you put the tray in).

Then I proceeded to cook them as normal - See below.


Preparation

The cooking is the same as for pasta, but takes a lot less time.

1. Bring a pan of salted water to a rolling boil
2. Stir the water to create a swirl
3. Drop in a few Gnocchi in different points they should sink - do them in batches
4. When cooked, the Gnocchi will rise to the surface
5. Remove the cooked Gnocchi with a slotted spoon and set aside in a heated dish whilst you cook the remaining dumplings.
6. Dress with your favourite sauce and serve!