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Scones and Rose-hip Jam

All week, I have been foraging for wild food. Mushrooms, brambles and rose-hips have been picked, prepared and stored for winter. I am off down to the sun kissed shores of Portugal tomorrow, so I have been in a whirlwind mode to gather and store all that this bountiful season has to offer before I fly off.

I am away to unwind, eat, hike, swim and gather a diary full of colourful inspiration from my trip. I will no doubt have a few recipes to share on my return.

In the meantime, I will leave you with two delicious recipes for Rose-hip jam and scones.

Rose-hips are not used to a great extent in the UK, but in Denmark, they are widely eaten and used both at home and also commercially. So don’t be a stranger to this beautiful fruit!

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Makes 8 scones

175 g self raising flour

1 tsp baking powder

50g butter

125g porridge oats

150g whole milk

1 egg beaten

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Sift flour and baking powder in a large bowl, rub the butter with the flour until it resembles breadcrumbs.

Stir in the oats, then beat the egg together with the milk and combine in the bowl.

Tip the dough onto a cold floured surface and press flat to 3cm thickness.

Cut out 8 disks, place on a buttered baking tray and bake at 220 degrees for 10-12 min until lightly golden.

Rose hip Jam

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Makes 8 jars

½ organic lemon, juice of

725g rose-hips

800ml water

600g sugar

1 ½ tbsp vanilla sugar

1 tbsp gelling agent

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Rinse the rose hips thoroughly, cut in half and scrape out all the seeds.

Put the fruit, water, lemon juice and vanilla sugar into a preserving pan or large heavy-based saucepan.

Simmer for 10-15 minutes. The fruit should be soft.

Tip in the sugar, stir over a very low heat until all the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil the rose hips for 10-12 minutes, – don’t stir though – until the setting point of 105C is reached.

Take off the heat and stir in the gelling agent, return to the heat and cook for 2 min. Turn off the stove, and leave for 5 mins so the fruit can settle. Pour into clean, sterilized jars, label and seal immediately.

Scones og Hybenmarmelade in Danish

Published by Anna @ Camera & Clementine

Det har for alvor stået i vildmadens tegn i denne uge. Vi har både samlet svampe, brombær og for et par dage siden også hyben fra stranden. Jeg har faret omkring for at nå at samle alle de vidunderlige råvare som denne årstid byder på, da jeg netop rejser ned til varmen i Portugal i morgen.

Jeg skal ned og afstresse, svømme, vandre og ikke mindst spise! Jeg skal ned og samle en masse inspiration, og jeg vil helt sikkert komme tilbage og dele et par opskrifter når jeg er hjemme igen.

Men jeg ville lige dele min glæde for hyben før min ferie!

Jeg elsker hyben, og jeg syntes de er en himmelsk spise. De tager tid, både at plukke, rense og producerer syltetøj af. Men det er bestemt alt besværet værd, når man til slut kan nyde et stykke nybagt brød, eller en scone med den søde sylt på.

Her er to opskrifter, Hybensyltetøj og Scones. Scones er som reglen bagt med ”selfraising” mel her i Skotland. Det er et smadder smart mel, der allerede har bagepulver iblandet. Men det er ikke så nemt af få fingrene i, i Danmark,- så her kommer en for-dansket udgave.

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Scones

8 stk

175g mel

2 tsk bagepulver

50g smør

125g havregryn

150ml sødmælk

1 æg

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Tænd ovnen på 220 grader.

Sigt mel og bagepulver sammen i en skål. Kom dernæst smør i og gnub blandingen med fingerne, til det har en grynet konsistens. Pisk æg og mælk sammen, og kom det i skålen. Rør dejen sammen, vend ud på en bordplade med mel, og ælt dejen let.

Tryk dejen flad, til ca 3cm tykkelse, og stick 5cm cirkler ud, og læg dem pa en smurt bageplade.

Bag i 10-12 min, indtil de er gyldne og sprøde i toppen.

Tip! Man skal ikke skære scones, de skal flækkes, naturligt på midten!

Hyben Marmelade med Citron og Vanille

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ca.8 glas

½ økologisk citron
725 g rensede, halverede hybenskaller
8 dl vand
600 g økologisk sukker
1 1/2 spsk vanillesukker
1 spsk geleringspulver til marmelade

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Tilberedning
Skyl hybene grundigt, rens, og skær dem i halve. Bring langsomt hyben, citron saft, vand, og vanillesukker i kog, lad det simre under låg i ca. 10 minutter, til hybenskallerne er møre. Tilsæt sukkeret og rør konstant indtil alt sukkeret er smeltet. Skru op for varmen, og ved brug af et sukker termometer lad massen komme op på 110 grader.

Tag gryden af varmen, og rør geleringsblandingen i marmeladen. Kog marmeladen i yderligere 1-2 minutter.
Tag en skefuld af den varme marmelade fra, og læg den på en kold tallerken, så den hurtigt køles ned. Kontroller her, om konsistensen er passende.
Hvis konsistensen er passende, hældes marmeladen på rengjorte, skoldede glas. Er konsistensen ikke passende, brug da yderligere geleringspulver, og gentag processen.

Wild Garlicky Mushroom Toast & Wild Mushroom Foraging

Published by Anna @ Camera & Clementine

With autumn comes a whole range of new foraging opportunities, including bramble picking, rose hip picking and mushroom foraging. I have in fact never foraged for mushrooms before, largely due to my fear of picking something poisonous as I think a lot of mushrooms look like all the other mushrooms!

But ever since I met my good friend Helle, who’s husband happens to be a Mycologist, that’s a fungi specialist to you and me, I have been interested in trying my hand at scouting out those little fungi’s.

Helles husband, Nevil Kilkenny is at the centre for Scottish fungi research and runs mushroom forays at Shepherds Cottage each year teaching people how and where to forage, and most importantly- how to do so safely.

Please do not use my limited knowledge as a guide to identify mushrooms, rather get a good book and go on a course if you are keen on experiencing how fun finding mushrooms really is.

On our little outing we managed to find, Hedgehog Mushrooms, Chanterelles, and Purple Deceivers, all of which I smothered in butter and garlic and served on homemade bread.

Usually when I go for a walk in the woods, I have my eyes turned upward, scanning the tree lines and taking in the colours of the leaves and listening to the bird life. However, on this trip to the woods, our eyes where keenly fixed on the woodland floor, scanning the moss and fallen leaves for signs of mushroom life. Its a very different way to experience the forest I thought, as a looked at my dog and noticed that’s what he does all day long.

The mushroom season runs right through to October, so there is plenty of time to get out and experience it for yourself. But never eat anything that you are not 100% sure of.

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Wild Garlicky Mushroom Toast

Serves 4

‘

400g mixed mushrooms

4 garlic cloves

50g butter

a big bunch of parsley

4 sage leaves

salt and pepper to taste

a squirt of lemon

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Brush of any woodland dirt with a stiff brush, and roughly chop any large mushrooms into smaller pieces.

Heat the butter and gently fry the mushrooms for 3-4 min. Next add the garlic and fry for a further 2 min, finally add the herbs, lemon and salt and pepper, whilst stirring.

Serve immediately, on crusty bread, and enjoy.

September Lagkage – Danish September Birthday Cake

Published by Anna @ Camera & Clementine

The brambles are thriving this year in the woodlands by our house, a lovely sight reminding us that there is still food to be found during the seasonal change from summer to autumn. And so, for the birthday cake I made last week, brambles seemed a fitting ingredient, providing tangy notes to an otherwise very sweet Danish cake.

Lagkage translates as Layer Cake, and consists of 3 thin sponges, layered up with either a whipped cream filling or a custard filling. In addition to that, fruit and jam are added to make this cake a special occasion cake, not only for the time involved in making it, but for the sheer number of calories!

No birthday in Denmark will usually go without a Lagkage, and neither does a birthday in our house.

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Ingredients

150g plain flour

150g butter, softened

150g sugar

3 eggs

1 tsp baking powder

Filling

700 ml whipping cream

250 g amaretto biscuits, crushed

3 tbsp brandy

1 mango, diced

100g brambles

4 tbsp icing sugar

For the top

75g brambles

3 edible flowers, such as calendula

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Preheat the oven to 200 °c / fan 180°c / gas 4

Beat the softened butter and sugar together until light, then beat in the eggs, one at a time. Sift in the flour and baking powder and mix in until combined. Do not over mix, as this will result in a dense textured sponge.

Scoop the mixture into a 20cm greased baking tin, and place into the oven. Bake for 15-20 min, until a skewer comes out clean.

Leave to cool on a wire rack.

Once cooled, carefully divide the cake into 3 thin discs. Pour the brandy over the cakes, and leave to soak.

Meanwhile, whip 500ml of the cream. Mix with the crushed amaretto biscuits, chopped mango and half the brambles. Assemble the cake by spreading the filling between the layers. Make the icing, and spread this on top of the cake, leave to set. Next decorate the sides with the remaining cream and finish by piling the berries and flowers on top.

Grillede Majskolber med Kryddersmør – In Danish

Published by Anna @ Camera & Clementine

A few times a month, I will be posting some of my recipes in Danish too. 🙂 So if you see something you cant read, just scroll down till you can!

Vi har været så heldige med september vejret her i Skotland i år, at vi endnu kan nyde nogle lune sensommer aftner. Så da jeg faldt over hele majskolber med blade, i min lokale gårdbutik, måtte jeg straks hjem og putte dem på grillen.

Flere frugter og grøntsager, såsom bananer og majs er så genialt designet fra naturens side, at de kommer med egen emballage, som kan bruges til transport, samt madlavning.

Bladene på majskolberne fungerer som en slags naturlig folie, -så når kolberne grilles er der intet behov for sølvpapir! Smart ikke?

For mig er majskolbe-spisning ensbetydende med smør! Så til denne opskrift har jeg lavet en kryddersmør med chili, der fremhæver majsens naturlige søde smag.

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4 pers.:

Ingredienser

4 friske majskolber med blade

75g smør

½ tsk sød paprika

½ tsk cayenne peber

1½ tsk groft havsalt

1 tsk purløg, finthakket

1 tsk persille, finthakket

½ hvidløgspulver

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Uden at fjerne bladene fra kolben, vendes de på vrangen, så trådene kan fjernes fra kolben. Vend bladene rigtigt igen, og sæt kolberne i blød i en skål vand i 15 min.

Lav imedens kryddersmøret – ved at blande smørret med urterne og krydderierne. Stil på køl.

Kom majskolberne på grillen i 15 min, og vend dem et par gange undervejs, så hele majskolben bliver grillet.

Fjern bladede, og kom en smørklat på hver kolbe, enjoy!

Grilled Corn on the Cob

Published by Anna @ Camera & Clementine

There have still been a few warm evenings to enjoy over the past couple of weeks, so when I came across fresh corn on the cob, still in their green overcoats, I couldn’t wait to get them home and stick them on the BBQ.

Some fruit and vegetables, like corn or bananas, are ingenious in the way they come with their own packaging ready to be transported in, or cooked in.

The husks on the corn serve as a ready made wrapper, that can be put directly on the BBQ, with no need for foil.

And I can’t eat corn on the cob without a dollop of cold butter, melting into all the little dimples, and consequently going everywhere. Corn is definitely not a ‘first date’ food, but it does make a great family meal.

For this recipe, I have made a spicy herb butter to enhance the sweet flavors of the corn.

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Serves 4

Ingredients

4 fresh corn on the cob, with husks
75g butter
1/2 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/2 tsp rock salt
1 tsp chives, chopped
1 tsp parsley, chopped
1/2 garlic powder

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Peel back the husks of the corn, and remove the silk (the stringy bits) then re-wrap the corn in the husks. Soak the corn in a large pan of water for 15-20 min, ensuring the whole cob is covered.

Meanwhile make the herb butter, by combining the herbs and spices with the butter, and chilling in the fridge until needed.

Prepare your BBQ as you normally do, and place the corn on the preheated grill for 15 min, turning now and again to ensure even cooking.

Once cooked, remove from the grill and peel back the husks, spread with the herb butter, and enjoy!

Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing

Published by Anna @ Camera & Clementine

Looking out of the window in my studio, I am a little saddened by the fact that it is already dark at 8.30. The days are getting shorter and a little colder..already? However, looking at my veg plot you wouldn’t know to look at it. My courgettes are thriving, and with each plant producing a lovely shiny courgette a day, I am harvesting more than 10 a week. This means that courgettes are on the menu most nights, and as I’m not one for making the same dish more than once a month, I’m having to work hard to keep this productive veg interesting. A few weeks ago, I created a couple of courgette recipes for my local farm shop, as they too have a bounty of emerald green fruits, just waiting to be put into a delicious veggie recipe!

Here is one of the recipes;

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Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing

Serves 2 as lunch or 4 as a starter.

Ingredients

4 small courgettes

1 red onion

2 cloves of garlic

50g fresh breadcrumbs

2 tbsp pumpkin seeds

5-6 button mushrooms

2 tsp dried cranberries or raisins

4 sage leaves

freshly ground salt and pepper

a splash of organic olive oil

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Finely chop the onion, garlic and mushrooms, then gently fry on medium heat in a frying pan with the olive oil, until soft.

Add the breadcrumbs, sage, seeds, berries, salt and pepper and fry for a further minute. Set aside.

Meanwhile, bring a large pan of salted water to the boil, and blanch the whole courgettes for 2 min.

Drain and cut length ways. Place the courgettes in an oven proof dish and pile the filling on top. Bake for 20 min, at 200c and serve with a crisp salad.

Note:

There is no need to scoop out the tasty flesh of the courgettes when they are young and tender. Just pile the stuffing on top.

Homemade Elderflower Ice Lollies

Published by Anna @ Camera & Clementine

The sun is still shining! Oh we are so lucky to have a whole summer of pleasant weather here in Scotland. The first flush of this seasons flowers and produce is finished, including the beautiful elderflowers and sweet strawberries. But other crops are ripening at the moment in my garden including wild raspberries and peas. And there are still many ways to prolong the taste of summer, for example by using my elderflower cordial recipe, which you can find here, and freeze the sweet summer drink into homemade ice lollies. It is the easiest thing I have ever made, but I know it will impress your guests and its fun for kids to make too.

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Ingredients

500 ml elderflower cordial, recipe here
1/2 a lime squeezed

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Simply make the cordial a little stronger than you would take it, if you were drinking it. Squeeze the lime juice in, and pour the liquid into a pre bought lolly tray, or into 6 small washed yoghurt tubs.

Insert the plastic popsicle sticks, or wooden ones if available, into each of the ice lollies and pop in the freezer for 6 hours, or over night.

Anna Banana Breakfast Smoothy

Published by Anna @ Camera & Clementine

It has been unusually hot here in Scotland, and I’m loving every minute of it! Im soaking it all up, as I know what a rare thing it is to have consecutive hot days up here. With warmer weather comes different food cravings, and one of them the past few days has been smoothies. I’m the kind of person who likes to feel full after a meal, so the idea of having a smoothy for breakfast hasn’t always appealed. However if you add oats to the recipe, its a whole different ball game, and a filling one at that. This recipe is full of filling and tasty ingredients such as lemon curd, cashew nuts and ginger. These smoothies are best served in the garden, or on a sunny balcony, but if you are high up in a flat, throw open the windows and sit on the sill and make the most of the gift this summer has been.

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Banana and Peach Smoothy

serves 4

Ingredients

200ml rachels organic vanilla yoghurt

100ml lemon curd

400ml organic soya milk

100ml orange juice

2 tbsp organic rolled oats

1 banana

1 peach

2 tbsp cashew nuts, plus extra for decorating

2 tsp ground ginger, plus extra for decorating

2 tsp cinnamon

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Roughly chop the banana and peach, discarding the stone, and pop in a blender, or use a hand blender. Whizz the fruit until combined, then add the milk, yoghurt and orange juice, oats, spices and nuts and whizz again until well mixed.

Pour into glasses and sprinkle some extra ginger and nuts on the top.

Serve immediately.

Weddings and Courgette Recipes…

Published by Anna @ Camera & Clementine

I have been busy editing my summer weddings. Its a very busy time of year for me, as the editing is time consuming, taking 4 times longer than the actual wedding itself. But non the less a very satisfying process of making the finished result look its very best. However thing do have to give when you are pressed for time, and I find my cooking becomes limited to quick fix hunger solutions and -snack as you go- type meals, if at all! But I thought Id share two summer vegetarian recipes I made last month for Kitchen Garden Magazine on courgettes, as my courgettes in the garden are starting to look fantastic and are ready to eat right now.

Enjoy!

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Summer Courgette Cake with Pistachio and Lime

Courgettes grow at a rapid pace during the growing months, so be sure to harvest them whilst still young. This delicious zesty cake is a good way to use up your harvested crop. With its super tangy lime icing, its a great treat to enjoy on a hot summers day.

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150ml organic sunflower oil, plus extra to grease
250g self-raising flour, plus extra to dust
3 large eggs
175g unrefined granulated sugar
½ tsp bicarbonate of soda
2 medium courgettes or 250g, grated
1 tsp ginger root, grated

Frosting

125g icing sugar

1 lime, juice of

1 lime, zest of

2 tbsp pistachios, roughly chopped
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Preheat oven to 180°C/ 160°C fan/ gas mark 4. Grease a 25.5cm (10in) cake tin or bundt tin.

Grate the courgette and ginger, and set aside.

Next beat the eggs, oil and sugar in a large bowl. Sift the flour and bicarbonate of soda and stir into the mixture.

Stir in the courgettes and grated ginger. Pour the mixture into the prepared tin and smooth the surface.

Bake for 35-40min, until golden and a skewer inserted into the cake comes out clean. Leave to cool slightly in the tin, then remove from the tin to cool completely on a wire rack.

To make the icing, mix the icing sugar with the lime juice, a little at a time, until it has the desired consistency. Spoon over the cake and scatter the chopped pistachios and lime zest on top.

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BBQ’d Courgette and Haloumi Salad with a Mint Vinaigrette

At one point or another, the kitchen garden often finds itself overflowing with courgettes. Make the most of this abundant fruit with a refreshing summer salad dressed with zingy lemon and mint vinaigrette.

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Serves 4

3 Courgettes

250g haloumi, sliced

2 handfuls of new baby leaf salad

1 tbsp olive oil

2 tbsp pine nuts

5 mint leafs

½ unwaxed lemon, sliced

For the vinaigrette

½ unwaxed lemon, juice and zest of

3 tbsp olive oil

6 mint leafs

2 garlic cloves

1 tbsp honey

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Start by making the vinaigrette, by mixing the lemon juice and zest, oil, crushed garlic, honey and mint leaves in a jam jar. Tighten the lid and shake to combine.

Heat your BBQ or a griddle, then using a vegetable peeler, slice the courgette into ribbons, then brush with oil. Grill the courgettes, haloumi and lemon slices for a few min on each side.

Arrange the baby leafs on a serving dish, layering the courgettes, haloumi and lemons on top. Pour the vinaigrette over and sprinkle with pine nuts and mint leafs.

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