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Dana | Food Content Creator & Photographer

@danamatenko

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✨ Creating bold, inviting visuals for food, drink & hospitality
🍸 Photo & short-form content
📍 Aberdeen
💌 [email protected]

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Today we’re making Tiramisu French Toast! Super crispy on the outside, fluffy on the inside and soaked with Kahlua coffee liqueur cream ☕️🍞So let’s get into it!

Here’s what you need! (As always, adjust the portion size for however many you want to make. This was more than enough for 2)

A nice buttery and soft brioche, sliced to the thickness you want (I went with La Boulangère 🤤)

3 eggs, beaten with 50ml of milk

Icing sugar for dusting when cooking (This gives you that awesome caramelised flavour and texture!)

300ml double cream & 100g mascarpone. 1/2tsp of Vanilla (bean paste is best but essence works well too)

Cocoa powder for dusting at the end

200ml double cream & 50ml of Kahlua coffee liqueur

Next step is to assemble and enjoy! #frenchtoast #tiramisu #easyrecipes #foodstylingscotland #foodstylistaberdeen by @danamatenko

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8 months ago

Today we’re making a meat feast, burrata, and balsamic focaccia sando!
This was honestly so tasty, ridiculously good flavour profiles. Smashed it, definitely would make again 🫶🤤 so let’s get into it!

Here’s what you need!

1 decent sized focaccia loaf or roll
50ml of some kind of sauce or pesto for the base (I went with Belazu’s red pepper tapenade, it’s way too good)
5 slices of mortadella (or put as many as you want I mean it’s your sandwich? 🤷‍♂️)
3 slices of braesola
2 slices of prosciutto (crisp these bad boys up for that crunch)
1 decent sized burrata
2 brown onions
1 good squeeze of balsamic dressing/oil
1 handful of rocket

Method:
Toast the focaccia
Thinly slice the onions, sweat off and cook on a low heat slowly until nice and golden
Assemble all above and smash accordingly

Follow for more! #easyrecipes #focacciasandwich #burrata #simplerecipes #meatfeast taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

Today we’re making doughnuts! One of my favourite traditions about Poland and visiting there this time of year is Fat Thursday. From what I understand, basically everyone eats doughnuts all day! I mean what could be better? 🍩🤤 so let’s get into it!

Here’s what you need!

A saucepan big enough to hold at least 8L
3L cooking oil

For the dough:
50g plain flour (for the starter)
500g plain flour
200ml warm milk
2 eggs + 2 egg yolks
50g soft butter
40g sugar
2g salt

Vanilla custard:
500ml milk
5 egg yolks
40g cornflour
1 tsp vanilla paste
40g butter
80g sugar

Additional:
150ml whipped cream (if you want more of a custard doughnut you can leave this out)

Method:
Whisk the egg yolks with sugar until slightly pale, then add the cornflour and whisk again
Slowly pour in the warmed milk with vanilla
The milk should be warm, not hot. Stir constantly with a whisk
Transfer everything to a saucepan, cook on low heat while whisking until thickened. Be careful not to scramble the eggs!
At the end, add cold butter and whisk it into the custard
Cool at room temperature

For the starter, mix the 50g of flour with the warm milk, sugar, and yeast
Making a well, knead the starter with the remaining flour, and eggs. Combine slowly and knead for around 10 minutes (you can use a mixer if available, use a slow setting)
Cover and leave to prove for 1 1/2 hours

Divide the dough into 12 equal pieces (around 75g) and shape into balls
Flatten slightly and place onto squares of baking paper
Leave to prove for another 20 minutes

Heat your oil to 175c (350f) and fry the doughnuts for around 2 minutes each side
Roll into sugar whilst still warm
Use a skewer to make a hole in the side and fill with the custard or whatever filling you fancy!
#doughnuts #fatthursday #tlustyczwartek #foodstylingscotland #foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

Today we’re making cornflake fried chicken! This chicken came out next level crispy, it’s dangerously addictive 🤤 Need to make it again asap! 🔥 so let’s get into it!

Here’s what you need!

For marinade:
300ml buttermilk
1 tsp garlic powder
1 tsp paprika
1/2 tsp chili powder
Sea salt
Cracked black pepper

For the dredge: (we want a 3:1 flour ratio here)
200g crushed cornflakes
150g plain flour
50g cornflour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Sea salt
Cracked black pepper

For the ranch: (keeping it super simple here)
150g mayo
100g sour cream
20g fresh dill
1 tsp garlic powder
1 lemon zest
1/2 lemon juice

Method:
Prepare the chicken into strips and then marinate, ideally for 2h minimum to help tenderise the chicken. No more than 24h or it breaks down a little too much
Combine all the ingredients for the ranch dip and set aside for later
Mix together the cornflake dredge ingredients, then coat the chicken one piece at a time, making sure the coating sticks and covers nicely
Fry in oil 180c until golden and cooked through, drain well (a cooling rack will work well here)
Coat the chicken with a hot honey drizzle and smash accordingly (this stuff is so addictive, it’s awesome)
Follow for more recipes!
#friedchicken #crispychicken #simplerecipes #foodstylingscotland #foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

It’s pancake day! Today we’re making a banoffee Dutch Baby pancake, something a little different and maybe easier than standing by the stove flipping pancakes? 😂🤷‍♂️ super tasty and ridiculously good. I went a bit crazy with the ice cream but definitely would smash again. So let’s get into it!

Here’s what you need!

A 9inch (26cm) cast iron skillet
Kitchen blowtorch (not super essential)

For the batter:
3 eggs (As always I went with St Ewe’s for that banging colour they have 🙏)
95g plain flour
180ml whole milk
25g caster sugar
1 tsp lemon zest
1 tsp vanilla paste (or essence)
1 pinch sea salt

25g butter

For the toppings:
1 banana, cut in half. Brulee with caster sugar
250ml whipped cream
Caramel sauce

To make the batter:
Whisk eggs until frothy
Add flour, sugar and milk. Whisk away until smooth
Add lemon zest, vanilla, and salt. Combine
Rest for 15 minutes

Preheat the oven to 220 Celsius (200 fan)
Once hot, pop your skillet in the oven and heat up for 15 minutes at least. Take out, add the butter and make sure the butter is brushed up the sides once melted (mind your fingers here!)
Pour the batter into the middle of the skillet, return to the oven and bake for 20 minutes
Next step is just to assemble and enjoy! Plenty of possibilities for toppings also! #pancakeday #dutchbabypancake #easyrecipes #foodstylingscotland #foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

Today we’re making haggis mac & cheese! If you had one too many last night then it’s perfect hangover food! Or just a a banging date night meal, it even works well as a side! 🧀🤤 so let’s get into it!

Here’s what you need!

For the sauce:
70g butter
60g plain flour
600ml milk
300g cheddar (I used Cathedral City Red Leicester, tasty and being from there it’s always a little nod to back home 🧀)
100g mozzarella
1 tbsp dijon mustard (for me this is what makes the sauce slap, I’m just a fan 🤷‍♂️)
Salt and pepper to taste

500g pasta (I went with Napolina, perfect size and cooks nicely)

250g haggis (If haggis isn’t to your liking or isn’t available then something like chorizo will do very nicely!)

Super simple recipe:
Melt the butter and combine the flour to make the roux, cook out gently then slowly add your milk whilst stirring to for your bechamel. (You can heat your milk up separately and infuse with aromats if you fancy it)
Once you’ve got the consistency you’re looking for, add your mustard, add your cheese (keep a little back for topping), salt and pepper and start combining until you have a really glossy cheesy sauce!
In a separate pan bring salted water to the boil, add your pasta and stir a few times to ensure it doesn’t stick. Cook to preference! Some people prefer it more or less done than others 🙏 drain well, add a little oil to stop it from sticking together.
Add your pasta to the sauce, stir through. Add to your baking dish or pan
In the oven or even an air fryer would work here, cook off your haggis until cooked through and a bit crispy
Add the haggis topping, add the remaining cheese and bake away until golden! #easyrecipes #macandcheese #hangoverrelief #foodstylingscotland #foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

Valentine’s Day is right around the corner so today we will be making a chocolate skillet cookie! Great for sharing for the occasion, or just smashing yourself because why not. Either way it’ll be delicious! 🤤🍪🍫 so let’s get into it!

Here’s what you need!

A 9 inch (26cm) cast iron skillet.

For the dough:
150g unsalted butter (I used Kerrygold, I really like the flavour their butter has)
195g soft dark brown sugar
35g caster sugar
1 large egg, 1 egg yolk (I used St Ewe’s, the colour is top tier)
1 1/2 tsp vanilla extract or bean paste
200g plain flour
3/4 tsp bicarbonate of soda
1 tsp sea salt

For the chocolate I used Fatso’s Morn’n’glory. Flavoured with toast, cornflakes and marmalade. Absolutely banging 🙏

Additional :
40g cornflakes
1 orange zest
Sea salt (I used Maldon’s generously at the end)

Method:
* Preheat the oven to 180°C (160°C fan)
* Butter the skillet well
* Whisk melted butter + sugars until combined for around 3 minutes
* Whisk in egg, yolk & vanilla
* Fold in flour, bicarb & salt until just combined
* Fold in chocolate, cornflakes and orange zest
* Press dough evenly into skillet
* Bake for 18 minutes (18 for a gooey cookie, 20 for a bit more set)
* Sprinkle flaked sea salt
* Let stand for 10 minutes before digging in! #skilletcookie #datenight #easyrecipes #foodstylingscotland #foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

I realised I forgot the caption, new to this but here we go! 😂
Today we’re making a steak sandwich! Okay, so I’ve made quite a few of these in my time as a chef but this one was ridiculous! 🤤
I prefer mine to be medium rather than medium rare but this is one of those personal preference things where it’s entirely up to you and how you enjoy it. So let’s get into it!

Here’s what you need! (As always, adjust as needed for portion size. This could have easily fed two, but I smashed the entire sando 🤷‍♂️)

2 large slices of a nice sourdough (I used Jason’s’ here, honestly such a great tasting bread 🍞)

1 8oz-12oz steak (sizing and cut of steak is preference, although I’d recommend a ribeye or sirloin. I went with a 12oz ribeye here)

2 med-large potatoes, washed (if needed) and skin on. Slice into fries. Wash excess starch and then drain/dry.

For seasoning I went with Maldon’s smoked salt for a bit more depth of flavour!

Butter diced into cubes, peeled garlic cloves, and thyme to baste at the end.

For the Diane sauce, 1 finely diced shallot, 200g sliced chestnut mushrooms. 25ml cognac, (brandy/whiskey in a pinch) 200ml double cream, and fresh chopped parsley

Next step is to assemble and enjoy!
#steaksandwich #steak #sourdough #foodstylingscotland foodstylistaberdeen taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

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9 months ago

iced coffee and pistachio = match made in heaven, if I do say so myself 💚✨💭 taken in Aberdeen, Scotland, UK by @danamatenko

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8 months ago

iced latte season, hallelujah ✨😮‍💨🫶🏻

#icedcoffeelover #icedcoffee #everythinghallelujah #coffeeinspo by @danamatenko

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6 months ago

me when the temp drops by like 1°C = immediate cozy food mode 🍲🧣✨ taken in Aberdeen, Scotland, UK by @danamatenko

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a year ago