Author: Anna @ Camera & Clementine

Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan

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Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan At my birthday, someone brought round a carton of coconut water….and left in in my fridge. I wasn’t immediately sure what to do with it, however after tagging along to by boyfriends gig with Nell Bryden, a lovely New York singer/songwriter, I saw her gulping down litres of the stuff and assumed it was tasty! Yet on returning home the next day and the coconut water soaked my pallet, I was surprised how icky it actually was served straight. There was no way I would be able to finish the whole carton, I thought to myself. So whilst making curry in the evening, I came upon the idea of using it in place of regular water. It lends itself really well in this recipe, with the subtle coconut flavour and ever so slightly salty taste. Worth a go, but just use regular water if you haven’t been laden with a big old carton that you don’t know how to shift! ____________________________________________________________________________________  Serves 4 a …

Homemade Peshwari Nan with Coconut and Pistachio

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Homemade Peshwari Nan with Coconut and Pistachio Making your own homemade nan is extremely satisfying! Ill not be going back to shop bought nan after having attempted these. The flavours are gorgeous and the texture is soft and fluffy. Sprinkling the baked nan with chopped pistachio give’s the bread a splash of fantastic colour. I used this recipe, but changed the filling to what I associate with Peshwari Nan. ____________________________________________________________________________________ Dough 250g plain flour plus extra for dusting 1 tsp sugar ½ tsp salt ½ tsp baking powder 130ml milk Filling  2 tbsp olive oil 30g chopped pistachios 50g desiccated coconut 1 tsp pilau rice spice mix 2 tbsp juicy sultanas 1 tbsp ground almonds 2 tsp agave syrup or sugar 1 drop red food colouring (optional) 1 tbsp salted butter melted, for serving ____________________________________________________________________________________ Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Combine the …

Winter Pesto with Kale, Rocket, Walnuts and Cashews

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Winter Pesto with Kale, Rocket, Walnuts and Cashews Homemade pesto is so fun and easy to make. It can practically be made with any leafy green, this time I have gone for a seasonal winter green, Kale. Walnuts and cashews make this pesto luxurious and the rich parmesan really cuts through more than in the shop bought variety. This recipe makes two jars worth and is packed full of super zinging vitamins needed at winter time. ____________________________________________________________________________________ 130g kale 70g rocket 75g parmesan or grana padano cheese 30g walnuts 30g cashews 3 cloves of garlic 100ml extra virgin olive oil 1 lemon, juice of salt & pepper to taste ____________________________________________________________________________________ Start my bringing a large pan of water to the boil and blanch the kale for 3-4 min until tender. Drain the kale and set aside. Wash the rocket and dry with a clean dish cloth. Using a food processor, wiz the cheese, nuts and garlic for a few seconds. Then add the kale and rocket. The rocket might not fit at first, but once …

Chai Cinnamon Buns

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Chai Cinnamon Buns These buns are truly heavenly, especially when it is snowing outside! They are time consuming, but worth the effort on special occasions or at the weekends when you have extra time. With this recipe, I have merged two great taste experiences together, Canadian Cinnamon Buns and Indian Chai to form the perfect Chai Cinnamon Bun. After graduating from Art College, I traveled around India and Nepal with my friend Mary for 3 months. We saw wonderful things, from the snow peaked Himalaya, farmers washing their buffalo’s in the Ganges River to the glistening walls of the Taj Mahal, all along the trip drinking many cups of Chai. See more here and here Authentic Indian Chai is made using a wonderful blend of warming spices and sweet honey steeped in milk then boiled. In India it’s served in tiny cups sometimes made of clay that can be bought from street sellers for 5 rupees (penny’s!). After gulping down the tea, it’s customary to smash the little clay cups on the ground and walk on. …

American Style Blueberry Pancakes

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American Style Blueberry Pancakes When my boyfriend and I took a month out of our schedule and headed to California, we ate a lot of pancakes. Not because we ordered them as such, but whenever we ordered eggs or any other breakfast dish, pancakes came on the side, whether you wanted them or not! I had so many, I haven’t made my homemade version since getting back. But the other day my lovely friend Dorte reminded me of them once more, this time with added blueberry’s. ____________________________________________________________________________________ Makes roughly 8 small pancakes, or 4-5 medium ones. 135 g plain flour, preferably organic 1tsp baking powder ½ tsp salt 2 tbsp sugar 130 ml milk 1 large free-range egg 2 tbsp butter, melted 100g blueberrys extra butter for frying _________________________________________________________________________________________________________ Start by melting the butter on low heat and leave to cool for 5 min. Sift the flour and baking powder into a bowl, then add the salt. Whisk the milk and eggs together and pour the mixture into the flour and stir. Then add the …

Winter Beetroot Bolognese

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Winter Beetroot Bolognese Its not the first time I declare my love of beetroot. Beetroot is a fantastic vegetable that you can do so many things with. It’s superb during late summer when first dug up, but is so good at keeping fresh right through to winter. It gets woodier, but it comes back to life when used in recipes like this Winter Beetroot Bolognese. You can add a meat substitute like quorn mince, or even a can of kidney beans for added fill, but its not strictly necessary as the beetroot and mushrooms give this dish a fantastic wholesome texture. ____________________________________________________________________________________ 1 large beetroot 2 medium or 1 large carrot 1 medium onion 3 cloves of garlic 1 tin organic tomatoes big handful or 9 button mushrooms 250g quorn mince (optional) 3tbsp red lentils 2 tsp hot paprika 2 tsp dried or fresh oregano 5 fresh basil leaves 1 tbsp red wine or red wine vinegar 1tbsp tomato purée half a tin of water salt and pepper to taste 250g spaghetti Parmesan and rocket …

Chocolate, Sea Salt and Shortbread Squares

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Chocolate, Sea Salt and Shortbread Squares When I bake, I usually make a big deal out of it, with the ingredients list going on forever. But at times that task can be a little much, especially if you are in a hurry to whip up something homemade and need a sweet treat fast! At Christmas my friend Pat brought round a fridge load of superb homemade sweets and nibbles in preparation for the mass gathering we were having over the festive period. Among the delights were Pats Chocolate Squares. And I fell in love with them! They are very quick and easy to make with a no bake no fuss attitude. All Ive changed to her original recipe is the addition of sea salt for added depth and balance between the rich chocolate and crunchy shortbread. ____________________________________________________________________________________ 225g unsalted butter 3 tbsp golden syrup 50g cocoa, sieved 300g shortbread 100g fair trade dark or milk chocolate a pinch of sea salt ____________________________________________________________________________________ In a pan, gently melt the butter, golden syrup and sieved cocoa powder. …

Seaweed and Wholewheat Rolls

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Seaweed and Wholewheat Rolls The first time I tasted fresh Seaweed, was on Iceland. I was up there doing an exhibition with my Icelandic friend Eva. Jon, the owner of the gallery we were exhibiting in took us on a long walk along the coast from the town of Bildadur, stopping along the way to sample bits of fresh seaweed. The vast beauty and magic of Iceland is hard to explain briefly. But a good word is however, empty. It’s empty in an amazing way. The landscapes are mostly untouched my man, which allows your imagination to wander as you realize that the first Norse settlers who came to the island, would have seen the landscape in exactly the same way. Iceland is relatively small as countries go, but standing on the shore with towering, near vertical mountains rising up above is at once overwhelming and immensely inspiring. I didn’t initially swear to forever more eat seaweed on a regular basis, after being presented with a few strands to eat on the beach that day. …

Girl-Slaw with Homemade Pita Bread and Ginger Marinated Vegetable Kebab

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Girl-Slaw with Homemade Pita Bread and Ginger Marinaded Vegetable Kebab If I had a signature dish, I think it would be Girl-Slaw as I’ve dubbed it. I make it regularly and I never tire of its vivid pink colour, its sweet taste and crunchy texture. It’s not exactly high brow but it is fantastic! I first encountered pink coleslaw eating at The Outsider in Edinburgh and have since then insisted my coleslaw, or rather Girl-Slaw, always be served Pink! Its great served as part of a BBQ or in your favourite baguette, or better yet in Homemade Pitta, get that recipe here. And it becomes much better if you make it a day in advance, so that the flavours really come together. ____________________________________________________________________________________ Girl-Slaw Serves 4 . ½ head of white cabbage 1 large beetroot 1 large carrot 1 small onion 1 handful of raisins ½ lemon, juice of 1 large tsp of your favourite mustard (mine is Dijon) 5 tbsp mayonnaise pepper to taste ____________________________________________________________________________________ Start by washing your veg. Then grate the beetroot …

Homemade Pita

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Homemade Pita Bread On my way home from the beach with my dog yesterday I stopped off at the local shop to get some pita bread for my favourite Girl-Slaw recipe. Get that recipe here. And as I stood in line, I thought to my self; Why have I never made my own pita? I know it must be simple. And boy is it simple! And tasty. I found this recipe, and adapted it using half wholemeal flour instead of just white. I loved the simple process of making the pita, seeing them puff up in the pan is very satisfying indeed. ____________________________________________________________________________________ Makes 8 200-250ml luke warm water 2 tsp dry yeast 175g wholemeal flour, organic 175g plain flour, organic 1 tsp salt 2 tsp olive oil ____________________________________________________________________________________ Mix the 200 ml of the water and yeast together in a bowl, and let sit for about five minutes until the yeast is dissolved. Add the flour, salt and olive oil. Mix the dough together, and if needed add the remaining 50ml of water until …