All posts filed under: Autumn

Gluten Free Courgette Cake with Lemon Poppyseed Icing

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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

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                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 …

Warm Salad of Kale, Sweet Potato and Quinoa

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  Warm Salad of Kale, Sweet Potato and Quinoa   Each month I write for Kitchen Garden Magazine (check it out here) where I create recipes that follow the gardening seasons. It’s a process I really enjoy, as I eat and cook with the changing seasons in mind every day. It comes naturally to me, maybe because I grow a large quantity of our food myself, and I am therefore in tune with what vegetables are in season. When I started this blog, I divided the blog categories up into seasons, making it easy for readers to, at a glance, find recipes that feature vegetables readily available here and now. And that still stands. This recipe I am sharing with you today has the slow changing season from summer to autumn written all over it.  A warm salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing. If you are interested in learning more about eating seasonally and locally, then stay tuned, as I am preparing an Eat Seasonally Guide which will be posted …

Roasted Butternut Squash Risotto

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  Roasted Butternut Squash Risotto. Butternut Squash is one of my favourite vegetables (but hey, I love pretty much all veggies!) So if you have ever wondered what to do with a butternut squash or winter squash, then I have just the recipe for you – Roasted Butternut Squash Risotto = yum! Roasting your butternut squash first, might seem like an extra step in the cooking process, but it actually makes it easier! How? Well you don’t need to battle with the tough outer skin of the squash, as you roast it skin n’ all! Then all there is to do is scoop out the flesh and add it to the risotto. Roasting the squash until tender also brings out the sweetness, and really enhances the flavour of this Italian inspired dish. I have been lucky enough to have travelled around Italy 3 times, although I was more obsessed with vegetarian ravioli, stuffed with sage butter …drool.. than risotto at the time. Italian food, as you can imagine has a very special place in my kitchen, …

Spiced Pumpkin Bread

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Its been longer than usual since I last posted any tasty recipes, tut tut! Recently I feel like I’ve been chasing my tail, trying to catch up on to many things all at once! However, it’s pumpkin season! And I have made pumpkin jam, pumpkin pasta, pumpkin pie and in this recipe- Spiced Pumpkin Bread! And believe it or not, Im not pumpkined out yet! I thought I’d share this recipe with you, that I created for Kitchen Garden Magazine last month, as its super seasonal and delicious. Its a lovely moist cake and surprisingly filling, which I think makes a good cake for taking on a trip, up a hill or into an Autumn forest. Or simply enjoy with a hot cup of tea in a warm cosy spot! And as I wait for next weeks pumpkin pie entry to bake in the oven, I’ll try and catch up on some of those many lists that need doing…. ______________________________________________________ Spiced Pumpkin Bread  Makes 2 loaves (suitable for freezing without the icing) 225g butter, melted, …

Scones and Rose-hip Jam

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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! _____________________________________________________ Makes 8 scones 175 g self raising flour 1 tsp baking powder 50g butter 125g porridge oats 150g whole milk 1 egg beaten ____________________________________________________ Sift flour and baking powder in a large bowl, rub …

Scones og Hybenmarmelade in Danish

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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, …

Wild Garlicky Mushroom Toast & Wild Mushroom Foraging

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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 …

September Lagkage – Danish September Birthday Cake

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  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. _____________________________________________________ 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 …

Doce de Abóbora – Sweet Portugese Pumpkin Jam

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For two years in a row now, I’ve spent time during the summer in Portugal. I love it there. Its warm and colourful and the air is fragrant and inviting with aromas of barbecued sardines and pine needles. The apartment we stay in is nestled into rough cliffs that look directly out over the Atlantic Ocean and at night I used to sit and gaze at the fishermen fishing for squid using giant floodlights whilst balancing in tiny boats. In the early morning watching the colours reappear onto the coast, we would enjoy a simple breakfast of chewy Portuguese bread and Doce de Abóbora –  Sweet Pumpkin Jam. In the UK, pumpkins aren’t widely used, so I was keen to start using this highly cultivatable fruit in the kitchen and when I returned home, I found a Pumpkin Jam recipe here http://www.cottagesmallholder.com/pumpkin-jam-recipe-7050/ on a sweet smallholder blog that is very inspiring to anyone going down the self-sufficient route. I have adapted the recipe to suite my pallet by using Cinnamon and Vanilla instead of Ginger, …