All posts tagged: food photography

Grilled Corn on the Cob

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There have still been a few warm evenings to enjoy over the past couple of weeks, so when I came across fresh corn on the cob, still in their green overcoats, I couldn’t wait to get them home and stick them on the BBQ. Some fruit and vegetables, like corn or bananas,  are ingenious in the way they come with their own packaging ready to be transported in, or cooked in. The husks on the corn serve as a ready made wrapper, that can be put directly on the BBQ, with no need for foil. And I can’t eat corn on the cob without a dollop of cold butter, melting into all the little dimples, and consequently going everywhere. Corn is definitely not a ‘first date’ food, but it does make a great family meal. For this recipe, I have made a spicy herb butter to enhance the sweet flavors of the corn. __________________________________________________________________________________ Serves 4 Ingredients 4 fresh corn on the cob, with husks 75g butter 1/2 tsp sweet paprika 1/2 tsp cayenne pepper …

Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing

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Looking out of the window in my studio, I am a little saddened by the fact that it is already dark at 8.30. The days are getting shorter and a little colder..already? However, looking at my veg plot you wouldn’t know to look at it. My courgettes are thriving,  and with each plant producing a lovely shiny courgette a day, I am harvesting more than 10 a week. This means that courgettes are on the menu most nights, and as I’m not one for making the same dish more than once a month, I’m having to work hard to keep this productive veg interesting. A few weeks ago, I created a couple of courgette recipes for my local farm shop, as they too have a bounty of emerald green fruits, just waiting to be put into a delicious veggie recipe! Here is one of the recipes; ________________________________________________ Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing Serves 2 as lunch or 4 as a starter. Ingredients 4 small courgettes 1 red onion 2 cloves of …

Anna Banana Breakfast Smoothy

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It has been unusually hot here in Scotland, and I’m loving every minute of it! Im soaking it all up, as I know what a rare thing it is to have consecutive hot days up here. With warmer weather comes different food cravings, and one of them the past few days has been smoothies. I’m the kind of person who likes to feel full after a meal, so the idea of having a smoothy for breakfast hasn’t always appealed. However if you add oats to the recipe, its a whole different ball game, and a filling one at that. This recipe is full of filling and tasty ingredients such as lemon curd, cashew nuts and ginger. These smoothies are best served in the garden, or on a sunny balcony, but if you are high up in a flat, throw open the windows and sit on the sill and make the most of the gift this summer has been. _______________________________________________________ Banana and Peach Smoothy serves 4 Ingredients  200ml rachels organic vanilla yoghurt 100ml lemon curd 400ml organic soya …

Wild Elderflower Cordial

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Elderflowers equals summer for me. I love them. They are both pretty flowers to look at, as they cluster together on branches, as well as having one of the most delicious aromas and flavours around.  They combine hardy and veracious stems with the most delicate of flowers, enabling them to thrive almost anywhere. But the lovely ivory flowers are quick to come and go, so for that reason, you have to quick to make a batch of this summer drink once you spot a ripe tree. And do remember to leave some of the flowers on the shrub, as they will ripen to glorious elderberries that are splendid to harvest later on in the year.   ____________________________________________________________________________________________________________________________________________________________ Makes about 1.5 litres 20-30 elderflower heads 2 organic lemons 2 tbsp citric acid 650 organic caster sugar 1 litre of water ____________________________________________________________________________________________________________________________________________________________ Shake the elderflowers to free any unwanted bugs, and put them in a large pot or similar container with a lid. Wash the lemons and cut them into slices, then add to the pot. Mix …

Kohlrabi from Ardross

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On a very wet Tuesday morning in July I went to visit Ardross Farm, as I shall be writing recipes for their shop. I went along to see how they grow their seasonal vegetables and pick some for myself, which I turned into the recipes below. I was greeted by Nikki, the daughter of the farm, and introduced to Andrew, the grower who showed me around the rainy fields of hand sown and hand planted vegetables. Ardross Farm is situated in the picturesque East Neuk of Fife, it’s a heaven for unspoilt beaches and abundant in secluded fishing villages. Originally rearing beef cattle, the farm opened their doors to the public, in an attempt to supply the surrounding community with locally produced meat. The demand for local produce proved to be greatly sought after, so the family expanded their business and began growing and supplying vegetables, herbs and fruit. Although not certified organic, the farm is a traditionally managed farm, using non invasive farming techniques and minimal spraying. The ever so slightly wonky lines of …

Upside Down Beetroot and Chive Flower Salad

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  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 …

Koldskål – Danish Summer Buttermilk Dish

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  A natural reaction to hot weather for me, is to start craving Koldskål. In Denmark, as a kid I could easily go through a litre a day, no problem. I didn’t mind if it was shop bought, or home made, I just had to have it during the warm summer months. Saying that, homemade is always going to triumph over shop bought. And since a lot of you don’t live in Denmark, homemade is the only option anyway! Koldskål, literally translates as Cold Bowl. It is made with buttermilk and a milder version of yoghurt, egg yolks, sugar, vanilla and lemon. I have never thought of comparing it to an Indian Lassi, but I guess that is a far comparison if totally lost trying to explain it to a foreigner. It is served in a bowl, and eaten with a spoon, and enjoyed with little biscuits called Kammerjunker, and I’m not even going to try and explain that word! Well, OK then, its a title for a sort of foot solider within the Royal …

Japanese Soba Noodle Soup for one

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My boyfriend is currently in China, where he is on tour with his band. And when I cook for just one, it tends to develop into a different kind of meal – I make ‘less of a meal out of it’ than when I cook for two or more people, if you know what I mean. I simplify a lot of what I do and I tend to eat more raw foods than larger cooked dinners. A dish that is really great to cook for one person is noodles. It’s really quick and non demanding, but you can still throw in a lot of vegetables and make it really nutritious with not much effort. Here is a rough guide to Japanese Noodle Soup, the vegetables can be replaced for any other veg you have at hand. Try baby corn and carrot strips, or mangetout and mushrooms and garlic. ____________________________________________________________________________________ Serves 1 1 thumb size piece of ginger, peeled. 1 stick of lemon grass ½ a bulb of fennel 4-5 florets of broccoli 2 tsp organic …

Beech and Wild Garlic Canapés

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Walking my dog this morning, I was greeted by the beautiful sight of the beech tress bursting into leaf. Finally! Growing up in Denmark, I have come to associate the mark of spring with the sight of fresh beech leaves lightly decorating the tall trees in the forests. I was also thrilled to see that the entire forest flour was covered by the beautiful snow white flowers of the wild garlic. They are extremely pretty incorporated into a salad, or stuck in a vase at home, if you dont mind the faint smell of garlic..Or make them into this great recipe I have adapted a super simple recipe from Anette Eckman’s ‘Naturens Spisekammer’ that uses new beech leaves filled with cheese, as a little spring snack. ____________________________________________________________________________________ 24 new beech leaves 200g soft cream cheese 4 wild garlic leaves 1 tsp cayenne pepper or chilli oil a pinch of salt and pepper ____________________________________________________________________________________ Pick your beech leaves and wild garlic leaves the day you intend to eat them. Wash and pat them dry. Finly chop …

Wild Nettle Bread

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With the little bit of heat we have greatly received over the last couple of days, all sorts of wild green plants have sprung to life, including stinging nettles. What was lying dormant as small shoots, have all at once shot up 30 cm in just a few days. I find springtime incredible, and if you are lucky enough to have a garden to view every day, you can really notice the fast pace at which the vegetation grows. Instead of mowing down your nettle patch, try using them in your cooking! Here I have created a recipe using a few handfuls of nettles added to bread dough. Its delicious, and nutritious! ____________________________________________________________________________________   Makes 6 large sandwich rolls 1 tsp easy bake yeast 500g organic shipton mill strong white flour 1 tbsp honey 2 tbsp olive oil 1 tsp salt a big handful of scolded and chopped nettles 350ml luke warm water 6 extra big nettle leaves for the top 1 egg ____________________________________________________________________________________ Start by harvesting your stinging nettles, with gloves on. Once home, …