Author: Anna @ Camera & Clementine

Vegetable Tagine

  Although tagines hail from the warm climate of Morocco, I find them perfect for the winter time, with their deep flavours and comforting aromas. Vegetable tagines are also really easy to cook, as there is very little hands on time, when you prepare them in the oven in a lidded dish. And fluffy couscous is also the quickest carb to prepare, ever! This is a beautifully fragrant and delicious dish, full of vegetables and aromatic spices, sure to warm you up and uplift your senses! Serves 4 2 courgettes, roughly chopped 1 large beetroot, peeled and diced 1 large onion, roughly sliced 2 gloves garlic, minced ¼ butternut squash, peeled and diced 1 carrot, chopped 12 cherry tomatoes, sliced 5-6 dried apricots, halved  1 ½ tbsp tomato puree 2 tsp smoked paprika 1 tsp cumin 1 tsp curry powder 1 tsp salt 1 tsp pepper a large bunch of coriander 500ml vegetable stock 250g/9oz couscous 1 pack halloumi extra virgin olive oil for the couscous and for drizzling    Preheat oven to 190°C/ 170°C fan/ …

Warm Sicilian Cauliflower Salad

Sicilian Cauliflower Salad Happy New Year! With a new baby in the household, we didn’t stay up for the bells last night. However we were beautifully rewarded with plenty of energy this morning, as we awoke to perfect blue skies and winter sunshine. I don’t feel like I sinned very much over the festive period, hardly a drop to drink, and only a few Christmas treats passed my lips. I just don’t have the time to pig out with a new baby! I didn’t even manage to do any holiday baking, like I usually do – such as this yummy Christmas Spiced Beer Cake. But I did succeed in hosting Christmas dinner for 9 (crazy crazy with a new baba!)…but my new 8 ring cooker came in very handy! Bring on industrial sized cooking equipment, yeah! But, never the less, I thought I’d share a delicious and healthy vegan recipe for Sicilian Cauliflower Salad, which is easy to make, after you’ve just had enough of cooking… Salads aren’t just for summer, you can get very creative experimenting with …

Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup

Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup til Urtekram For this recipe in English, go here! Når min mand skal forkæle mig, så laver han gerne en portion Amerikanske Pandekager. Det kan han fordi de er meget nemme at lave, og fordi jeg har lært ham hvordan! Vi guffer gerne en portion om søndagen, hvor vi serverer dem med smør og ahornsirup. Men jeg har været ivrig efter at afprøve Utekrams Blåbærsirup til denne opskrift, og jeg kan sige jer det er lækkert. Nyd de små tykke amerikanske pandekager til brunch eller server dem som dessert.   10 stk Ingredienser 275g øko hvedemel ½ liter øko kærnemælk 3 spsk friske øko blåbær 2 øko æg 2 spsk øko rørsukker 1 knivspids salt 1½ tsk bagepulver 50g smeltet øko smør Tilbehør smør blåbærsirup Pisk mel, bagepulver, smeltet smør, salt, sukker og kærnemælk sammen. Pisk æggene for sig, og tilsæt dem tilsidst. Vend blåbærene i dejen. Hæld en lille smule dej ud på en varm pande og steg pandekagerne gyldne på begge sider i lidt smør. Vær tålmodig …

Rhubarb Jam for Urtekram

I have just started to blog for Danish health food producers Urtekram. They make high quality organic food and beauty products, which are for sale in Denmark as well as here in the UK. If you can read danish (!) then I’ll be blogging from here a couple of times a month. I’ll be highlighting some of their fantastic products in my recipes, which I’m sure will tempt you – such as Low-Fat Organic Cocoa and Organic Coconut Sugar.   Let me share my fist blog post from Urtekram here with you, in English! Delicious and sweet homemade rhubarb jam, made with my own freshly picked rhubarb.   Rhubarb Jam Makes 2-3 large jars Ingredients 500g rhubarb, cut into chunks 500g organic sugar 1 vanilla pod, halved lengthways 1/2 organic lemon Put a small plate in the freezer. Put the rhubarb into a large saucepan and heat until the rhubarb begins to go soft. Next add the sugar and halved vanilla pods. Continue to heat gently, stirring, until all the sugar has dissolved, then squeeze in the …

Homemade Red Onion Marmalade

As a vegetarian, I eat a very varied diet. Not only is that a good thing, ensuring I get all the nutrients needed, but it also makes me happy. I couldn’t eat the same thing every day. But having a few preserves on hand to brighten up a sandwich, pop into a tart recipe, or add to other dishes, really does make a lot of difference in the flavour department. As I work from home most of the time, that means I eat from home most of the time. So I like to have a fridge full of ingredients that I can whip up fast into something tasty for lunch, without having to drive into town to pick things up. This Red Onion Marmalade is up there with the best preserves I’ve made, sweet sticky and perfect with a ploughman’s lunch, a slice of quiche or topped on crisp bread.   Red Onion Marmalade Makes 4-5 x 370g jars 2kg red onions   4 garlic cloves, minced  150g butter  160g golden caster sugar  1 tbsp fresh thyme leaf   375ml …

Orange and Almond Cake

  Wherever you call home, you don’t have to stick to the traditional Christmas pudding or desserts, you can branch out! How about bringing a little Spanish flair to your Christmas table this year with my vibrant Orange and Almond Cake. Its delightful sticky and syrupy texture means a little goes a long way…but you will return for more, I can guarantee it!   Making this cake will fill your kitchen with the fragrant scent of oranges and sweet almonds. It always puts me in a good mood whilst baking this glistening and sweet cake. Orange and Almond Cake Serves 8   200g/7oz butter 380g/13oz caster sugar 2 oranges, zest and juice of 280g/10oz ground almonds 5 medium organic eggs 100g/3.5oz plain flour, sifted long strips of orange zest to garnish (use the zest from the syrup oranges)    For the syrup  2 oranges, juice of  80g/3oz caster sugar    1. Preheat oven to 170ºC/fan 160ºC/Gas 5 and grease and lightly flour a 24cm spring form cake tin. 2. Beat the butter, caster sugar and zest …

Beer and Honey Roasted Winter Carrots

As we are getting closer to Christmas, I thought I would share another great recipe for you to adorn your winter table with i.e.. Roasted carrots done in beer and honey! The carrots go really tender using this roasting method. And the sweetness of the root vegetable is really enhanced. They are buttery, slightly beery and very delicious! We still have carrots in the garden, and you can tell these are homegrown by the little kinks and bends, which I find cute, rather than off putting. They won’t be growing anymore in the cold earth, but they are safe to stay in the ground and overwinter, unless we get a very hard bout of frost.  I like to leave a little top on my carrots, its purely aesthetic, but it does look good!     Beer and Honey Glazed Carrots Serves 4   500g/17oz carrots with tops 1 tbsp extra virgin olive oil 3 tbsp butter 4 sprigs thyme 70ml/2.4 fl oz beer 3 tbsp honey salt and freshly ground black pepper   1. Preheat …

Chocolate Winter Berry Pavlova

Over the last few months I have put Camera & Clementine on the back burner, but it has not been out of sight out of mind. I have been extra busy with weddings during late autumn and early winter. Plus I have had a load of recipe deadlines to finish before Christmas for Kitchen Garden Magazine and Amateur Magazine. They are now almost completed, just in time for me to share some of my favourite Yuletide recipes! First up is this fabulous Chocolate Winter Berry Pavlova! It looks so majestic on the Christmas table, yet it is in fact quite quick to assemble – making you look like a domestic god/goddess without breaking a sweat. Pavlovas are an Australian favourite at any time of the year, but when topped with a vibrant selection of winter berries and cranberry coulis, it just screams Christmas! (or ‘The Holidays’ if you are state-side) You can choose to decorate and flavour this indulgent pavlova with many types of fruit, use whatever you have available, it will be delicious regardless.   …

Gluten Free Courgette Cake with Lemon Poppyseed Icing

Gluten Free Courgette (and Stripy Beetroot) Cake with Lemon Poppyseed Icing  This is a gorgeous recipe I have been meaning to share with you for quite some time now! Its been sat in my drafts folder, but now is the time to share. So if your home-grown courgettes and zucchini’s need a suitable recipe to be incorporated into, look no further. This rustic country courgette cake, can be made with either gluten free or regular flour, perfect for baking for yourself, or for a friend with intolerances.  I baked this cake with a fellow photographer friend of mine after having a glut of courgettes in the garden (she took the shots of me baking – rather handy!) When I bake, this is the typical kind of cake I bake – quick, rustic but full of flavour. I grow most of the vegetables for me and my husband, so courgette or beetroot cakes are a regular delight. Adding courgette to a cake ensures it is moist, and you can therefore do without some of the butter. I …

Bramble Bomb Cocktail

                Bramble Bomb Cocktail There is a cocktail for every season – and for September I give you the Bramble Bomb. A delicious mix of fresh bramble berries, gin and syrup. Here at Camera and Clementine I work with the seasons, even with regards to cocktails! There is always a twinge of sadness when we realise summer is coming to an end, but nature gives us gifts with every season, and for September the top seasonal gift has to be Brambles! Sweet, juicy and just beautiful to look at, they are amongst my top fruits. I foraged for these brambles just down the lane from my cottage, adding to my love of brambles (they’re free!). Every year I collect enough for a large batch of homemade bramble jam, and found I had a little left over for a cocktail or two..perfect!   Bramble Bomb Cocktail Serves 1 40ml/ 1 ½ oz gin a squeeze of lime juice 15ml/ ½ oz monin syrup (sugar syrup) 20ml crème de mûre brambles …