All posts filed under: Sweet

Rhubarb Jam for Urtekram

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I have just started to blog for Danish health food producers Urtekram. They make high quality organic food and beauty products, which are for sale in Denmark as well as here in the UK. If you can read danish (!) then I’ll be blogging from here a couple of times a month. I’ll be highlighting some of their fantastic products in my recipes, which I’m sure will tempt you – such as Low-Fat Organic Cocoa and Organic Coconut Sugar.   Let me share my fist blog post from Urtekram here with you, in English! Delicious and sweet homemade rhubarb jam, made with my own freshly picked rhubarb.   Rhubarb Jam Makes 2-3 large jars Ingredients 500g rhubarb, cut into chunks 500g organic sugar 1 vanilla pod, halved lengthways 1/2 organic lemon Put a small plate in the freezer. Put the rhubarb into a large saucepan and heat until the rhubarb begins to go soft. Next add the sugar and halved vanilla pods. Continue to heat gently, stirring, until all the sugar has dissolved, then squeeze in the …

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 …

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 …