Food artist extraordinare Ida Skivenes shares her secrets for making art you can actually eat
If the kids start to get all cabin feverish during twixtmas, get them making their own food scenes à la Ida Skivenes. Best thing is you can eat them afterwards, too.
Getting started – some words of wisdom from Ida
- Put out all your ingredients and equipment before you start. You want a range of colours and shapes
- Use ingredients that are fairly solid or that can be carved easily, such as bell peppers or carrots. Avoid anything too runny, or things will get messy!
- Keep your workspace organised by having a small bowl for rubbish
- Use a small, sharp knife to carve out details from sugar peas or bell peppers. Stop them from getting soggy by dabbing them with a bit of paper before adding to the food art plate
- Choose a plate that doesn’t clash with the colour of the main food ingredients you’ll be using. Eg avoid a green plate for green food
- Choose ingredients that taste good together. You're going to be eating it later!
- Don’t fuss over small details, it’s the overall picture and the food that matters
Tips and tricks from behind the scenes ...
Use different sized crackers for the heads and the bodies, then cut ears, arms and legs from a slice of bread
Black olives make wonderful noses, just snip off the end piece and attach
Birds decorating the tree
Sugar pea Christmas tree: put peas of a similar size next to each other and carve decorations from hard vegetables such as carrots, bell peppers and cucumber
Make the soft 'snow' by crumbling up a slice of bread
Pancake sleds: use a piping bag filled with pancake batter and pipe into your hot frying pan to help you control the shape
Avoid a mess: cut the mice from apple or cheese and test them on the sled before adding them to the wet Greek yoghurt ski slope