All posts tagged: camera and clementine recipes

Bramble Bomb Cocktail

                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

  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 …

Green Vegan Spinach Crépes

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 …

apricot sorbet, Camera and Clementine

Roasted Apricot, Peach and Vodka Sorbet

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 …

September Lagkage – Danish September Birthday Cake

  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 …

Upside Down Beetroot and Chive Flower Salad

  During the summer time, my go to food is usually a salad of some sort. I love the fresh, crunchy textures you get from a raw salad and I find the flavour combinations are endless with all the abundance of seasonal fruit and veg available in June/July. I like a substantial salad, one that is filling and textured. I don’t like to feel that I need to fill up on bread when having a salad, so I like to incorporate loads of high fibre veg as well as seeds and sprouts. This salad is no ordinary salad, it’s an Up-Side Down Salad! That’s right, it’s the wrong way up! It is really fun to put together, and it looks impressive. Once tried, you’ll probably serve all your salads up side down! I decorated my dome shaped treat with chive flowers that I got at my local farm shop. They were giving away the beautiful purple flowers as little gifts to their costumers. Something that I thought was a lovely gesture. If you have any …