All posts filed under: From the Bakery

Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup

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Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup til Urtekram For this recipe in English, go here! Når min mand skal forkæle mig, så laver han gerne en portion Amerikanske Pandekager. Det kan han fordi de er meget nemme at lave, og fordi jeg har lært ham hvordan! Vi guffer gerne en portion om søndagen, hvor vi serverer dem med smør og ahornsirup. Men jeg har været ivrig efter at afprøve Utekrams Blåbærsirup til denne opskrift, og jeg kan sige jer det er lækkert. Nyd de små tykke amerikanske pandekager til brunch eller server dem som dessert.   10 stk Ingredienser 275g øko hvedemel ½ liter øko kærnemælk 3 spsk friske øko blåbær 2 øko æg 2 spsk øko rørsukker 1 knivspids salt 1½ tsk bagepulver 50g smeltet øko smør Tilbehør smør blåbærsirup Pisk mel, bagepulver, smeltet smør, salt, sukker og kærnemælk sammen. Pisk æggene for sig, og tilsæt dem tilsidst. Vend blåbærene i dejen. Hæld en lille smule dej ud på en varm pande og steg pandekagerne gyldne på begge sider i lidt smør. Vær tålmodig …

Orange and Almond Cake

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  Wherever you call home, you don’t have to stick to the traditional Christmas pudding or desserts, you can branch out! How about bringing a little Spanish flair to your Christmas table this year with my vibrant Orange and Almond Cake. Its delightful sticky and syrupy texture means a little goes a long way…but you will return for more, I can guarantee it!   Making this cake will fill your kitchen with the fragrant scent of oranges and sweet almonds. It always puts me in a good mood whilst baking this glistening and sweet cake. Orange and Almond Cake Serves 8   200g/7oz butter 380g/13oz caster sugar 2 oranges, zest and juice of 280g/10oz ground almonds 5 medium organic eggs 100g/3.5oz plain flour, sifted long strips of orange zest to garnish (use the zest from the syrup oranges)    For the syrup  2 oranges, juice of  80g/3oz caster sugar    1. Preheat oven to 170ºC/fan 160ºC/Gas 5 and grease and lightly flour a 24cm spring form cake tin. 2. Beat the butter, caster sugar and zest …

Chocolate Winter Berry Pavlova

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Over the last few months I have put Camera & Clementine on the back burner, but it has not been out of sight out of mind. I have been extra busy with weddings during late autumn and early winter. Plus I have had a load of recipe deadlines to finish before Christmas for Kitchen Garden Magazine and Amateur Magazine. They are now almost completed, just in time for me to share some of my favourite Yuletide recipes! First up is this fabulous Chocolate Winter Berry Pavlova! It looks so majestic on the Christmas table, yet it is in fact quite quick to assemble – making you look like a domestic god/goddess without breaking a sweat. Pavlovas are an Australian favourite at any time of the year, but when topped with a vibrant selection of winter berries and cranberry coulis, it just screams Christmas! (or ‘The Holidays’ if you are state-side) You can choose to decorate and flavour this indulgent pavlova with many types of fruit, use whatever you have available, it will be delicious regardless.   …

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 …

Danish Strawberry Tart – Jordbærtærte

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Strawberry Tart – Jordbærtærte. When I think of Denmark I think of red things – the flag, the Christmas Nisse and of course Strawberries! Groundberries as they are known as in Danish are synonymous with summer in Denmark. They are a treasured fruit, savoured by all and made into many delicious dishes. But none come as close to perfection than the majestic Jorbærtærte, ie a Strawberry Tart. It is perfect in every way. It is fruity, sweet, tart, chocolatey, creamy, light and crisp. The only drawback is it does need to be eaten the same day as cooking….What a shame! Despite not being in Denmark, but rather Scotland, and despite not having as good a summer here than in Scandinavia, I did have a fantastic crop of strawberries this year. The birds and the mice also took a fancy to my red berries, but I still got a few kg for myself. And what better dish to serve my homegrown fruit in, than this summer desert. If you don’t have strawberries growing in your garden, (do it …

Green Vegan Spinach Crépes

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A friend of mine has recently started on the Hay Diet. Not for weight loss, but for general well being. I’m not overly familiar with the rules, but I do know that mixing protein and carbohydrates, is not allowed. So the other day, whilst her husband served up a big batch of pancakes, she couldn’t have any, as the egg and flour combination is off the menu. I felt a little guilty tucking in to the warm sweet desert, (but not guilty enough not to have any!) so I thought I’d try my hand at making her a pancake/crépe recipe she could enjoy. I experimented with egg free pancakes, and the results where really rather good. However, I’m still not sure weather these vegan crépes are Hay friendly, as the almond milk may be to protein rich..But they are definitely vegan! And they are definitely tasty, and absolutely green! I also cut back on the amount of almond/soy milk needed by blending up a cup of ultra green spinach juice. This works amazingly well in …

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 …

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.   …

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   …

Rhubarb and Champagne Custard Tart

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I am to be married! My gorgeous boyfriend of almost 4 years popped the question last week, and I am over the moon! My head is filled with table decor ideas, seating arrangements, menu plans and honeymoons, and when you have an occasion to celebrate, I say – bring out the Champagne! So in the name of happy engagements, I share with you this delicate, subtle and oh so gorgeous Rhubarb and Champagne Custard Tart. This tart does very well for any special occasion, as it looks like a plate of pink and peach coloured jewels. It’s very delicate in its flavours, aided by the creamy custard and light champagne and rhubarb jelly glaze. ________________________________________________ Pastry 225g plain flour 110g butter 80g sugar 1 large egg 1 tbsp ice cold water, if needed Custard 550ml milk 50ml double cream 1 vanilla pod 4 egg yolks 30g sugar 2 level tsp cornflour Topping Syrup: 200g sugar 200 ml water 150g finely chopped rhubarb 1/2 vanilla bean, pod split and scraped 1 thumb of fresh ginger, finely …