All posts tagged: easy vegetarian

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 …

Twice Cooked Butternut Squash Pasta

I woke up to the sound of lovely bird song this morning, the sun was shining, and on closer inspection, the daffodil heads had come up from between their green shoots. How exciting, spring will come again! And after a long walk with the dog, I fancied a pasta dish I made for Kitchen Garden Magazine back in November. For this deliciously heart-warming dish, use either pumpkin or butternut squash. They both work well, but sometimes pumpkin can be hard to find out with Halloween, unless you have a farm shop near by. What makes this dish a little different is the pan-frying of the pasta. This merges and melts all the flavours into a mouthwatering lunch or dinner. ___________________________________________________________ Ingredients Serves 4 1 medium butternut squash 1 large onion, peeled and diced 3 cloves garlic, minced a dash of olive oil 1 small handful fresh sage leaves 500g pasta 50g pumpkin seeds good quality hard cheese , grated for the top salt and pepper to taste ______________________________________________________   Pre heat the oven to 200C/fan …

Happy Birthday me..Happy Birthday Blog

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.   …

Kale Gnocchi in Herb and Anchovy Sauce

“What is a weather bomb!?” I asked a few weeks ago, after hearing the term on the news. Well we sure did find out! We have had weather bomb after weather bomb for the past three weeks. A high altitude black doughnut shape emerges on the horizon, slowly eating the daylight as it moves across the landscape..Then bang, throws all kinds of weather at you – snow, sleet, hail, rain..and a few 100 mph winds too. I had a terrifying experience creeping out into my garden two days ago, to see 2 large panes of glass from my greenhouse had taken flight and landed 10 meters away! They had smashed into hundreds of shards that had penetrated deep into the frozen grass! So, its time to just stay indoors and eat good food, and drink cheap wine until the weather bombs return to just being ‘bad weather’. And what better to that with, that a hearty portion of winter kale from the garden and morish gnocchi. This is one of my favourite food right now, …

Yellow Squash and Lemon Pasta with Creamy Rocket Pesto

If I’m not entirely mistaken, putting raisins in pasta (or Pizza) dishes is a Sicilian thing. And I’m glad I discovered it. Its not that I’ve got a sweet tooth, I just love food that has a sweet/savory combo going on. And this dish definitely does. I pulled this dish together the other day, as my yellow ‘crook neck’ squash’s are producing lots of small tasty fruits, and they taste best lightly cooked, and al dente. I also have a fantastic amount of peppery rocket needing eaten. And so often when I’m gardening, recipes make themselves out of what fruit and veg is ripe just that very day.   This pasta dish is fresh and light, perfect for the middle of summer, but filling and satisfying all at the same time. This is definitely a dish to enjoy outdoors on the terrace on a hot day – dreaming yourself away to Sicily…. ________________________________________________ Serves 4 500g farfalle pasta 1 medium yellow squash 1 small courgette 1 garlic clove a handful golden sultanas a small handful …

Panzanella – Italian Summer Sour-dough Salad

Panzanella – Italian Summer Sour-dough Salad Its hot! And its gorgeous outside! And when it’s hot for days on end, my tastebuds always hunger for light ‘salady’ type foods, that are fresh, aromatic and seasonal. This ‘salad’ could almost be called a de-constructed Bruchetta,  and is an absolute winner if you are hungry rather than peckish, as the bread is already inside the dish. The chunky sour-dough soaks up all the rich olive oil and vinegar, and combined with fresh tomatoes from the garden, you have yourself the perfect salad. _______________________________________ Serves 4 1 organic loaf of sour dough bread or ciabatta 1 clove garlic, finely chopped 750g ripe tomatoes, halved 100ml organic extra virgin olive oil 2tbsp white wine vinegar 10 or so basil leaves salt and pepper   ___________________________________ Combine the halved tomatoes and garlic in a bowl, with the olive oil, vinegar, salt and pepper. Mix well using your hands to release the flavours. Stir well, then leave the salad for 10 minutes, to infuse. Meanwhile chop the bread into cubes, and lightly fry …