Author: Anna @ Camera & Clementine

Blueberry, Lemon and Buttermilk Cake

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Ever since my mum brought back a small vintage cake tin, from Canada, I’ve been on the lookout for a recipe to test it out on. It’s probably the top tier from a wedding cake pan set, somehow separated from the rest, but as it turns out, is the perfect size for two or three people. There is something so pleasing about making small individual cakes, like this one. And very manageable too. But it did make me think of a book Delia Smith wrote back in the 80’s called One is Fun! But seriously, if you like baking, and don’t need to feed a crowd, I can highly recommend getting a small tin like this one, and start making smaller cakes. (otherwise you just end up eating 8 pieces..) I have been on a mission lately looking for lemon inspired recipes, for my very soon to be wedding. Lemons and all things Tuscan & Botanical seems to be my theme for the wedding, so as the desert option, I have roped in all my …

apricot sorbet, Camera and Clementine

Roasted Apricot, Peach and Vodka Sorbet

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Yes its still winter, and its blowing a gale. But that doesn’t mean desert is of the menu. If you are lucky enough to have an apricot tree in your garden, save this recipe for the summer. Or if you are lucky enough to live in Australia (!) then now is the season for these fabulous little stone fruits. Or so I’m told by Sam at Nourish Food Life, who is living the dream – in an orchard no less! This is a delicious and refreshing Peach, Apricot and Vodka Sorbet that a put together last summer for a magazine recipe. I made it sugar free, and sweetened it with the help of honey and agave syrup. I also made it for ‘adults only’ by adding a dash of vodka to the sorbet mixture. This gives its a smoother more luxurious texture, as the ice crystals don’t freeze too hard. I also roasted the apricots first, before simmering them in the honey, to get them really soft and bursting with nectar-like aromas. ____________________________________________ Serves 6 12 or 500g apricots …

About Camera & Clementine

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Camera & Clementine is a vegetarian* food blog, run by me Anna Pettigrew. It was founded on the principals of using healthy and seasonal produce in the kitchen. Most of which during the summer months I grow myself. My love of beautiful food and cooking, combined with my skills as a photographer motivated me to start this blog in 2013, and it is my hope that it will inspire others to cook and eat seasonally as well as grow their own and forage for wild food. I have roots both in Denmark and in Scotland where I currently live and work as a photographer and recipe writer for cooking and gardening magazines. I have been lucky enough to have traveled extensively around the world and eaten some really weird as well as magically wonderful food along the way, something that I think is reflected in my ‘world’ cooking style. I like to have fun with my photography, which results in my food photographs being a mix of colourful and rustic images. I shoot using a …

Twice Cooked Butternut Squash Pasta

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I woke up to the sound of lovely bird song this morning, the sun was shining, and on closer inspection, the daffodil heads had come up from between their green shoots. How exciting, spring will come again! And after a long walk with the dog, I fancied a pasta dish I made for Kitchen Garden Magazine back in November. For this deliciously heart-warming dish, use either pumpkin or butternut squash. They both work well, but sometimes pumpkin can be hard to find out with Halloween, unless you have a farm shop near by. What makes this dish a little different is the pan-frying of the pasta. This merges and melts all the flavours into a mouthwatering lunch or dinner. ___________________________________________________________ Ingredients Serves 4 1 medium butternut squash 1 large onion, peeled and diced 3 cloves garlic, minced a dash of olive oil 1 small handful fresh sage leaves 500g pasta 50g pumpkin seeds good quality hard cheese , grated for the top salt and pepper to taste ______________________________________________________   Pre heat the oven to 200C/fan …

Happy Birthday me..Happy Birthday Blog

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It’s my birthday tomorrow, and this month also marks the 2nd birthday of the blog. Happy Birthday Camera & Clementine! I guess birthdays are a good time to pause and reflect on the year just past. It certainly makes it easy that my birthday is in January, when so many others are contemplating new years resolutions. A lot has happened over the last year, as it so often does. I am now not only working for one magazine, but two. Kitchen Garden and Amateur Gardening. It’s a real dream come true, to have my photographs and recipes published in two national magazines every month. And receiving positive feedback is such a gift. This is also a year where I feel I can really look back at my wedding photography with pride. I have been so blessed with beautiful wedding couples, who have gone to such effort with the beautiful details of their special day. It is a joy to photograph a gorgeous wedding, and part of my photography career I really love to do.   …

Kale Gnocchi in Herb and Anchovy Sauce

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“What is a weather bomb!?” I asked a few weeks ago, after hearing the term on the news. Well we sure did find out! We have had weather bomb after weather bomb for the past three weeks. A high altitude black doughnut shape emerges on the horizon, slowly eating the daylight as it moves across the landscape..Then bang, throws all kinds of weather at you – snow, sleet, hail, rain..and a few 100 mph winds too. I had a terrifying experience creeping out into my garden two days ago, to see 2 large panes of glass from my greenhouse had taken flight and landed 10 meters away! They had smashed into hundreds of shards that had penetrated deep into the frozen grass! So, its time to just stay indoors and eat good food, and drink cheap wine until the weather bombs return to just being ‘bad weather’. And what better to that with, that a hearty portion of winter kale from the garden and morish gnocchi. This is one of my favourite food right now, …

Homemade Organic Tomato Ketchup

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This summer has produced a fabulous amount of tomatoes in my greenhouse. We have been eating fresh organic tomatoes in our salads all summer long. But about 3 weeks ago, I just couldn’t keep up with the bumper crop, so I took to slow roasting my tom’s at 50 degrees for 2 hours in the oven with garlic and olive oil, and then freezing them for sauce later on in the year. We ate tomato pasta…tomato tarts..and finally I also made two large batches of tomato ketchup, one yellow and a classic red. And they are amazing! This homemade tomato ketchup recipe is sweet, tangy and very aromatic. Adding star anise, cloves and fennel seeds makes this ketchup sit in a league of its own. Since making this delicious condiment, I’ve been looking for excuses to make all kinds of breakfast eggs, just so we can have more of this wonder sauce! And of course you can add it to veggie burgers, hot dogs and other things too. But it is best served over eggs, with …

Date and Seed Power Balls!

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  On a resent trek in the north of Scotland, which I did with my family and a few friends (plus a happy dog) I knew a homemade energy boosting snack would be very much appreciated. Everyone in the group requested the recipe, so I took that as a good sign. These Energy ‘Power Balls!’ are rather delicious, and quite filling to, perfect for an in between meal snack, or a power boost when carrying heavy rucksacks and navigating unknown terrain in the wilderness! They store really well in an air tight container and keep for weeks in the fridge. You can also freeze them, and defrost as needed. I’m posting two recipes; one with peanut butter, and the other with a luxurious Danish Nougat. Its not easy to get your hands on in the UK, but it is delicious.. Its a household staple in Denmark, used mainly around Christmas, paired with marzipan…yum!  So I would say, use Nutella or something similar, if you don’t live in DK.   ______________________________________________ Power Balls no. 1 Makes 25   …

Yellow Squash and Lemon Pasta with Creamy Rocket Pesto

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If I’m not entirely mistaken, putting raisins in pasta (or Pizza) dishes is a Sicilian thing. And I’m glad I discovered it. Its not that I’ve got a sweet tooth, I just love food that has a sweet/savory combo going on. And this dish definitely does. I pulled this dish together the other day, as my yellow ‘crook neck’ squash’s are producing lots of small tasty fruits, and they taste best lightly cooked, and al dente. I also have a fantastic amount of peppery rocket needing eaten. And so often when I’m gardening, recipes make themselves out of what fruit and veg is ripe just that very day.   This pasta dish is fresh and light, perfect for the middle of summer, but filling and satisfying all at the same time. This is definitely a dish to enjoy outdoors on the terrace on a hot day – dreaming yourself away to Sicily…. ________________________________________________ Serves 4 500g farfalle pasta 1 medium yellow squash 1 small courgette 1 garlic clove a handful golden sultanas a small handful …