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Mariam Hamdy | Chef

@mariamhamdy

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Chef | Food Photographer/Stylist | Recipe developer
Food Photography and Videography Workshops Egypt | Paris | Dubai | Online | Private
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I’ve been off grid for the last couple weeks. So much was going on and I couldn’t get myself to create anything. I don’t know if it’s a block or if I was drained. But I’m trying to slowly come back.
I also injured my head and needed some stitches and I’m still recovering from that.

But I wanted to come in quick and tell you that I have too exciting challenges coming this month 😍😍

My monthly challenge with @meriem.b.photography with the theme dark and moody #darknessinfoodphotography . We are so excited to have Ros @her_dark_materials as our guest judge and @texturit as our sponsor!

And @anna_janecka and me are doing another fall themed round of the #yourfoodmagazinecover and this time we are so excited to have Eva @evakosmasflores as our guest judge as well as Eva Kengen @eva.kengen

Really excited for both and can’t wait to see all your entries!

#useyourcreativenoodles comfort food by @useyournoodles judged by @briewilly and sponsor @blackvelvetstyling

#lensandtable dark and moody @harshasipani @beyondpuliyogare @donnacrous @fodory.com_ @lensandtable #lat_oct21

#texthursdays @vaimomatskuu

@hautescuisines #hautecuisines
#mangiamofeature @mangiamo.mag
#pinkladysnapsoct21 @pinkladyappleuk @foodphotoaward
#feedfeed #sonyalphafemale taken in Cairo, Egypt by @mariamhamdy

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5 years ago

Just a quick Blueberry & Coconut Cake that you can easily bake this weekend 😍

Ingredients:
350g all-purpose flour
2 tsp ground cinnamon
3 tsp baking powder
¼ tsp salt
250 g butter
150 g caster sugar
4 large eggs
2 cups blueberries fresh or frozen
1/2 tbsp. vanilla extract
1/2 cup coconut cream
1/2 cup coconut milk
1/2 cup shredded coconut
Bluberry Glaze:
1 cup blueberries
1 cup powder sugar

Directions
1- Preheat oven to 170 degrees C. Butter your baking tin. In a bowl, cream the butter and sugar until pale and fluffy, scrape down the sides and add the vanilla. Continue beating and add the eggs one egg at a time. Continue to beat for 5 min until you get a light and fluffy mixture scraping in between. In a separate bowl sift the flour with all the dry ingrdients.
2- Add the flour mix alternating one time with the coconut cream and another with the coconut milk. Combine well. Add the shredded coconut and blueberries and mix it in the batter.
3- Pour the batter into your baking tin spreading it into the edges leaving the edges higher than the sides. Bake for 40 min or until a skewer comes out clean. Let it cool for 20 min, then take it out of the tin and let cool completely.
4- To make the glaze, in a bowl sift the icing sugar. Blend the blueberries and strain the juice. Add one tablespoon at a time while mixing, until you get the desired consistency. Pour over the cake and enjoy!
You can decorate with edible flowers.

#blueberrycake #coconutcake #cakerecipe #springcake #cakecakecake #cakedecorating #bakingreels #bakingwithlove #recipereels #recipevideo #dessertlover #foodstories #foodartblog #foodfluffer #feedfeed #feedfeedbaking #foodartproject #foodtographyschool #beautifulcuisines taken in Cairo, Egypt by @mariamhamdy

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4 years ago

Summertime asks for quick and easy recipes so here a recipe for Tomatoes and Spinach Stuffed Portobello Mushrooms. Sooo good!
Ingredients:
6 portobello mushrooms
720 g cherry tomatoes (4 packs)
3 garlic cloves, sliced
1 tsp ground coriander
1 tsp fired oregano
1 pack spinach
Salt pepper
Olive oil
For the cheese topping:
1/2 cup shredded mozarella
1/4 cup panko
1 tsp thyme
Salt and pepper to taste

1- Preheat your oven to 200 degrees Celsius. With a spoon remove the stems and scrape out the gills, you can reserve them to make soup. Season with salt and pepper and put aside.
2- In a wok, heat some olive oil and sauté your cherry tomatoes for a minute, add the garlic then the coriander and oregano and stir until fragrant. Turn off the heat and add the spinach and mix well. Season with salt and pepper.
3- Mix all the cheese topping ingredients together. Add filling to the mushroom caps and then top with the cheese mixture.
4- Bake for 15-20 min or until the cheese is melted and golden brown.

#stuffedmushrooms #stuffedmushroom #spinachrecipes #cherrytomatoes #vegetarian #summerfood #summerfoods #recipereels #recipevideo #veganrecipes #foodstories #foodartblog #foodfluffer #feedfeed #feedfeedvegan #foodartproject #thrivemags #foodtographyschool #beautifulcuisines #اكلات_سريعه #اكلات_لذيذه taken in Cairo, Egypt by @mariamhamdy

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4 years ago

We are proud to announce that Mariam Hamdy has been named Food Photographer of the Year in the Media & Influence category.

Mariam sees food for what it really is — stories, moods, and moments. Her eye turned photography into a language the industry now listens to. by @mariamhamdy

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a year ago

Meet the Food Photographer of the Year finalists:
Mariam Hamdy | Sara Wahid | Salma El Fawal by @mariamhamdy

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a year ago

Ramadan Kareem 🌙🌙
Wishing everyone a blessed and beautiful holy month!
Please remember those who are oppressed and keep them in your prayers.
Praying for Justice! May Palestine be free!

#ramadan #ramadanmubarak #freepalestine #foodphotography #foodphotographyandstyling #kunafa #knafeh #ramadandesserts #ramadanrecipes taken in Cairo, Egypt by @mariamhamdy

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3 years ago

Blood Orange season is here, so make sure to try my Blood Orange Upside Down Cake 🍊🍊

Here is the recipe:

For the caramelized orange slices:
3 blood oranges, thinly sliced
150 g brown sugar
1/2 cup water
Juice of lemon about 1/4 cup
1 tbsp melted butter

For the cake:
200 g butter
100 g sugar
50 g brown sugar
1 tsp vanilla
3 eggs
270 g flour
1.5 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
Pinch of nutmeg
1/4 cup blood orange juice
190 g sour cream

Directions
1- Preheat the oven to 170 degrees C. Butter a 9-inch round baking tin, line with parchment paper and butter again. In a saucepan on medium heat bring the water, brown sugar and lemon juice to a boil, make sure all the sugar is dissolved, lower the heat and carefully add the orange slices. Let them simmer for a 10-15 minutes.
3- Carefully arrange the orange slices in your lined baking tin, and pour half the caramel mixture on top.
4- In a bowl, cream the butter until pale and fluffy then add the white sugar and beat, then the brown sugar and beat until fully incorporated. Scrape the sides and add the vanilla and the eggs one at a time. Beat on medium speed for 3 min until you get a light and fluffy mixture.
5- Sift the flour with all the dry ingredients as spices and to the egg mixture alternating with the sour cream and then the orange juice at the end.
6- Pour the batter into the baking tin over the orange slices and bake for 45 to 50 min or until a skewer (in the middle) comes out clean. Let it cool for 20 min, take it out of the tin and remove the parchment paper. Brush with the rest of the caramel mixture and serve warm with the more orange caramel and sour cream. Enjoy!

#bloodorangecake #bloodorange #upsidedowncake #cakerecipe #baking #bakinglove #feedfeedbaking #thebakefeed taken in Cairo, Egypt by @mariamhamdy

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3 years ago

Today is the third and last day in the Sweet Temptations challenge @foodartproject . “Indulgence in Motion”
My feed is flooded with all your beautiful entries and I want to sincerely thank you for sharing all of this with me ❤️

Again I can’t express how grateful I am to be among this inspiring and passionate creative community.

Thank you @foodartproject for having me as your guest judge and thank you @errer.backdrops for sponsoring this challenge.

#chocolatecake #chocolate #chocolatelover #foodphotography #foodphotographyandstyling #foodartmariamproject taken in Cairo, Egypt by @mariamhamdy

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3 years ago

Day 2 in the @foodartproject challenge SWEET TEMPTATIONS and I’m already so overwhelmed and grateful with the amount of love and passion everyone has put into this challenge ❤️
Today’s theme is ‘Plated Perfection’ and the entries are all incredibly inspiring!
Did you get a chance to check them out?

#strawberrycake #strawberryseason #strawberries
#foodphotography #foodphotographyandstyling #foodartmariamproject taken in Cairo, Egypt by @mariamhamdy

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3 years ago

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