Author: Anna @ Camera & Clementine

About Camera & Clementine

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

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

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

“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

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!

  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

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 …

Garden Salad with Elderflower Vinaigrette

The peak of the growing season is upon my garden. I am now able to harvest more that 2 or 3 bits of produce from the plot at any one time, as this Garden Summer Salad demonstrates perfectly. This is a salad to be proud off, as everything ( eggs-cept the eggs, get it?!) has been grown or harvested by me. The olive oil, is strictly not our own, but is from our friends own olive grove in Italy, and as they put it- is 3 times Extra Virgin Organic olive oil, and it tastes heavenly too. The peas, potatoes, dill, salad leaves, cucumber, and edible nasturtium flowers and corn flowers were all picked this morning, in preparation for lunch. I love how you can tuck into a portion of food, knowing that is was growing barley an hour ago, cool right?     The peas are an exciting rare variety called Champion of England, dating from the 1840’s and are from The Real Seed Company, an innovative British family business who see the soil as a living organism …

Panzanella – Italian Summer Sour-dough Salad

Panzanella – Italian Summer Sour-dough Salad Its hot! And its gorgeous outside! And when it’s hot for days on end, my tastebuds always hunger for light ‘salady’ type foods, that are fresh, aromatic and seasonal. This ‘salad’ could almost be called a de-constructed Bruchetta,  and is an absolute winner if you are hungry rather than peckish, as the bread is already inside the dish. The chunky sour-dough soaks up all the rich olive oil and vinegar, and combined with fresh tomatoes from the garden, you have yourself the perfect salad. _______________________________________ Serves 4 1 organic loaf of sour dough bread or ciabatta 1 clove garlic, finely chopped 750g ripe tomatoes, halved 100ml organic extra virgin olive oil 2tbsp white wine vinegar 10 or so basil leaves salt and pepper   ___________________________________ Combine the halved tomatoes and garlic in a bowl, with the olive oil, vinegar, salt and pepper. Mix well using your hands to release the flavours. Stir well, then leave the salad for 10 minutes, to infuse. Meanwhile chop the bread into cubes, and lightly fry …

Strawberry Rhubarb Summer Cordial

This year has so far been a top year for berries. My strawberries have produced a bumper crop of delicious deep red fruit. However…just as they were 1 or 2 days away from perfection, something began to ‘nibble’ them. And after a close inspection I found a mouse hole, right in the middle of the strawberry patch! A great home indeed! Lovely warm straw, and plenty of fresh berries on the door step, well I couldn’t blame them really! But, I wasn’t going to leave the remaining crop to the greedy mouse, so I picked every ripe berry and had enough to have with meringues and make a summer cordial too. Paired with my last remaining rhubarb, this is summer preserved in a bottle. _____________________________________ Makes 1.5 litres 300g  strawberries,  roughly chopped 3 sticks of rhubarb, washed and chopped 300g caster sugar 2 lemons, juice and zest of 1 liter water _______________________________________ Tip the fruit into a heavy-based pan alongside the lemon zest and pour over the sugar. Simmer over low heat  for 10 minutes …