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March 7, 2012

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Hi there, I'm Aimee

A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

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Recent Posts

Hazelnut brown butter speculaas cookies
Grape and roasted hazelnut frangipane galette
Zesty vanilla Victoria sponge with rose macerated strawberries
Homemade Elderflower liqueur
Roast Strawberry Daiquiri & Pavlova

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Recent Posts

Hazelnut brown butter speculaas cookies
Grape and roasted hazelnut frangipane galette
Zesty vanilla Victoria sponge with rose macerated strawberries
Homemade Elderflower liqueur
Roast Strawberry Daiquiri & Pavlova

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twiggstudios

Food photography-styling-videos-recipes
Devon uk
Winner-Pink lady food photographer of the year 2019/2020

Dough massage, making wild garlic focaccia has bec

Dough massage, making wild garlic focaccia has become an annual tradition.
I love how the leaves get all crispy in the oven.
#bakefeed #lifeandthyme #focaccia #bread #still_life_gallery

Vanilla 🩷🩷🩷 Unraveling the essence of swe

Vanilla 🩷🩷🩷
Unraveling the essence of sweetness, one fragrant vanilla bean at a time. Their rich aroma and delicate flavour truly capture the heart of culinary magic.
With some leftover cream from some cakes I baked, I’m whipping up some panna cotta to pair with some luscious blood oranges I got. Can’t wait to dig in and see the wobble once they have set. #VanillaMagic #vanilla #flatlayphotography #foodblogger #still_life_gallery #bonapetite #foodandwine #vanillabeans #foodlover #still_life_gallery

Excited that it’s wild garlic season again so I’m resharing this pie from last year that I made with the lovely @gourmetglow
I did the pastry design Inspired by the Botanical illustration swipe to see it. Suze was in charge of the yummy spring chicken and wild garlic filling.
It’s British pie week and seeing lots of chefs I follow sharing pie recipes this week has made me want to make one, it’s been a while.
What is your favourite savoury pie filling?
Suze shared the recipe for this last year on her blog,
#wildgarlic #pie #britishpieweek #lifeandthyme #foodandwine #hautecuisine #bonapetit #piesofinstagram #spring

Craving this rustic roasted shallot soup with goat

Craving this rustic roasted shallot soup with goats cheese and tarragon toasts from @alicehartcooks book repertoire.
It was so delicious, I’m obsessed with anything to do with onions or shallots.
#shallots #soupweather #lifeandthyme #foodandwine #hautecuisines #soup

A salted caramel martini, that @gourmetglow and I

A salted caramel martini, that @gourmetglow and I made together the other day. We loved the drama from smashing up the caramel into shards.
This cocktail is rich and indulgent, Warm butterscotch notes linger with every sip. A delicate caramel shard crowns the glass— pure decadence.

INGREDIENTS

40ml Caramel Vodka
40ml Butterscotch Liqueur
10ml Dry Vermouth
Small Pinch Sea Salt Flakes

Caramel Shard to serve

INSTRUCTIONS

Combine the Vodka, liqueur and vermouth in a mixing glass with plenty of ice and stir clockwise for 30 seconds with a bar spoon, or until the sides feel cold.

Strain into a chilled glass, sprinkle with the salt and serve garnished with a caramel shard.

To make the caramel shards, line a tray with baking paper. In a heavy based pan add a layer of sugar and place over a low to medium heat. Don’t stir the sugar but gently shake/swirl the pan every now and then to distribute the sugar. Once the sugar has begun to melt you can turn the heat up a little. Once you have an amber coloured liquid pour it straight onto the sheet and leave to cool and harden.

post production @davinciresolvestudios and @captureone

#martini #caramel #cocktail #cocktailrecipes #drinksofinstagram #hautecuisines #foodandwine

It’s a pasta kind of day! 🍝 My favorite comfo

It’s a pasta kind of day! 🍝 My favorite comfort meal, served with a rich, slow-cooked ragu.
Since the weather cooled down, this dish has become my go-to. What’s on your menu these days? Any dishes you can’t stop cooking?

#pastaoftheday #pastaofinstagram #chitarrapasta #comfortfood #lifeandthyme #foodandwine #pasta

Warming Sips by the fire with @gourmetglow I just

Warming Sips by the fire with @gourmetglow
I just got back from a lovely few days with Suze.
we enjoyed delicious cocktails sat by the fire in the evenings and had lovely but very chilly walks each day. We created a fun caramel shard cocktail that I can’t wait to share soon.
I hope that you have had a great start to the week.

#cocktailphotography #drinksofinstagram #cosyscenes #fireside #drinksdrinksdrinks #bonappetit

The temperatures have dropped again so I’m longi

The temperatures have dropped again so I’m longing to sit by a log fire to warm up. We need our chimney swept, so we can’t use ours at the moment, so I have been hibernating in lots of layers instead.
There is something about the crackle of a log on a fire that instantly relaxes me.
I hope you are keeping warm. This was a shot at the wonderful @her_dark_materials house last year.
We baked some epoisses cheese, it was the first time I had tried it. I knew it was a strong smelling cheese but I wasn’t expecting how strong he he.
Ros has the most beautiful stone fire place, what a lovely spot to sit next to and warm up.

#cosy #winter #fireplace #hautecuisines #still_life_gallery

GIVEAWAY I’m Excited to be giving away a copy o

GIVEAWAY
I’m Excited to be giving away a copy of @thelittleplantation book “How to make your food famous” swipe for a cover reveal.
Kimberly’s book is full of ideas and tips on how to share your food photos and videos on social media. I felt like I needed this book right now, I have been in a bit of a creative rut so it’s giving me inspiration to start sharing more of what I am cooking again, this was some Pasta al limone I made the other day, I added some almond and rosemary pangrattato. I love citrus season so much.
To enter leave a comment letting me know what your favourite thing to eat, capture and share is (inspired by Kimberlys podcast) feel free to tag any friends that would love it too.
Open worldwide

#foodphotography #pasta #lemon #foodstagram #dinner #pastaoftheday #hautecuisines #gloobyfood

Citrus season 🍊 🍋 ❤️ such a delicious an

Citrus season 🍊 🍋 ❤️ such a delicious and colourful time of the year.
I can’t get enough of them, oranges, lemons and limes, so zesty and full of flavour.
I really Loved this shot I took with @gourmetglow last year.
We placed the slices and syrup on a clear Perspex tray and put a light underneath so it shone through them. So fun to experiment, it feels like ages since I did anything creative.

#citrus #citrusseason #foodphotography #seasonalsimplicity #vitaminc #lifesndthyme #hautecuisines #fruit #eattherainbow #foodstyling

Craving all the warming comfort foods at this time

Craving all the warming comfort foods at this time of the year like pies, stews and casseroles.
I have been trying to plan my meals for the week in advance recently instead of just raiding the fridge, it’s been really fun. it’s been a while since i created anything fancy like this roasted butternut tart. I will reshare the recipe on my stories. I hope you are keeping warm.

#flatlaystyle #foodphotography #bakersofinstagram #squash #butternutsquash #galette

A few shots of the walk on Dartmoor with Pablo at

A few shots of the walk on Dartmoor with Pablo at the weekend. So lovely to see my favourite place with a dusting of snow, it made it even more magical.
It’s been a while since I took any photo’s so it was nice.

#dartmoor #winterwalks #dogsofinstagram #devonlife #dartmoornationalpark #january #newyear #weekendwalks #naturelovers #landscapephotography

Happy new year 🥳 Wishing you all the best for

Happy new year 🥳
Wishing you all the best for 2025
Loved this shoot with @gourmetglow from earlier in the year. Im lucky to be spending New Year’s Eve with Suze and her family, looking forward to a fun evening with delicious food and great cocktails.
#newyearseve #champagne #happynewyear #2025 #drinksdrinksdrinks #foodandwine #champagnemoments

Gingerbread creations over the years. The first t

Gingerbread creations over the years.
The first two are the house I made and shot at @her_dark_materials house in 2021
The next three are shots of the house I made this year for @holdsworthhouse
Then the one after that is from 2020 that I made at @her_dark_materials
Then there are some gingerbread shadow boxes I made other the years
Then the last one is from Girona in 2019 with @stellaand @inesananasehortela @picturethatfood and @smallwondersbyegle
Which one is your favourite?
#gingerbread #gingerbreadhouse #christmas #festive #seasonsgreetings

Christmas tree farm fun with @gourmetglow the othe

Christmas tree farm fun with @gourmetglow the other week. There is always something magical about Christmas trees, the smell is so nostalgic. Suze bought along a little flask filled with a delicious liqueur for us to enjoy.
Our coats are from @sondeflor I just love the wool one I’m wearing, I have it in several colours and always get compliments on it. I love Suze’s beautiful tartan one too.

#mysondeflor #christmastree #christmas #festivevibes #thatsdarling

Toasty log fires and drinks with friends the perfe

Toasty log fires and drinks with friends the perfect way to spend the season.
Shot with my lovely friend @gourmetglow recently and edited using @captureone
suze has been teaching me how to use it and I have to say it’s an amazing program. I’m so excited to learn more. Swipe to see the before and after.
I’m sure suze will be sharing her recipe for this delicious toasty serve soon.
Hope you are keeping warm.

#cocktails #cocktailoftheday #sheclicksnet #hautecuisines #foodandwine #captureone #drinksphotography

Brown butter hazelnut cookies from a few years ago

Brown butter hazelnut cookies from a few years ago, I finally put the recipe on my website. I have made them again today, this time with ground almonds and clementine zest, I will let you know how they turn out.
I love this old speculaas mould I found in an antique shop, I don’t think I will use it for this batch of cookies though. Im just going to make some simple round ones and then I might frost or fill them.

#cookies #baking #cotswoldchristmas #christmascookies #bakefeed #seasonalsimplicity #speculaas #brownbutter #gingerbread

Starting to squirrel away Christmassy foods. I hav

Starting to squirrel away Christmassy foods. I have started with Nuts, citrus, chocolates and liqueurs.
I Feel like the citrus are the most important at the moment so I can fill up on vitamin c to guard away from all these winter bugs going around, I have been enjoying clementines.
Suze introduced me to some roasted salted pecans from M&S that are incredible, and a bottle of chocolate clementine liqueur from Aldi that reminds me of Terry’s chocolate orange! What are your must haves this time of the year ?
#walnuts #festive #seasonalsimplicity #thatsdarling #lifeandthyme #bonappetit

A few months ago @gourmetglow and I created this y

A few months ago @gourmetglow and I created this yummy millionaires shortbread recipe based on the viral Dubai chocolate bar. I completely forgot to share our recipe.
It has a layer of buttery nutty shortbread, a layer of creamy pistachio Kataifi and then a layer of chocolate. It was sooo good!
INGREDIENTS
Pistachio Shortbread
225g unsalted butter softened 160g plain flour
20g custard powder (like birds)
85g ground pistachios or almonds
85g coarsely chopped pistachios or flaked almonds
150g granulated sugar
1/2 tsp fine salt
1/4 tsp vanilla bean paste
1/4 tsp pistachio extract (optional)

Pistachio Kataifi Filling
130g kataifi pastry
30g butter 150g pistachio cream (we used a ready sweetened one, they sell a great one at @eatalylondon )

Chocolate Layer
220g dark chocolate 2 tsp coconut oil
50g white chocolate
½ tsp coconut oil

INSTRUCTIONS
Preheat the oven to 160c fan
Whip together the butter and sugar until pale then add the flour, ground almonds or pistachios, custard powder and salt and mix to combine. Add the pistachio extract and vanilla bean paste and mix. Add in the roughly chopped pistachios and mix so they are evenly spread in the dough.
Spread out the shortbread dough into a lined 8inch round tin and press down
Bake for approx 50 minutes. Leave to cool.
 To make the kataifi filling
Using scissors cut up the pastry into small strands.
Melt the butter in a pan then add the broken up pastry and stir to toast it until golden. Add into a bowl to cool.
Mix in the sweetened pistachio cream so the pastry is completely coated. Spread the filling on top of the shortbread.
 For the chocolate topping.
 Melt the dark chocolate and 2tsp coconut oil and stir to combine, pour over the shortbread and shake to smooth. Melt the white chocolate and ½ tsp Coconut oil and transfer to a piping bag. Drizzle over the dark chocolate layer and swirl with a toothpick. Set in the fridge for 4 hours to harden before cutting into triangles and devouring.
#recipe #shortbread #millionairshortbread #dubaichocolate #pistachio #recipe #bakefromscratch #bakefeed

It feels chilly today so I’m craving warming sou

It feels chilly today so I’m craving warming soups and stews. This is from last year.
This is another of my favourite soups, Pasta e fagioli but with a few added extras that needed using up.
To make it l use,
2-4 tbsp olive oil
1 large onion
2 medium carrots
1 stick of celery
1 large leek finely chopped
4 cloves of garlic
125g Pancetta finely chopped
1-1/2 It vegetable stock
1 tin of cannellini beans
1 tin peeled plum tomatoes or chopped tomatoes
Fresh thyme (approx. 1 tsp)
Fresh Rosemary finely chopped (approx. 1 tsp)
2 Bay leaves
Handful of kale or cavelo Nero
One large potato peeled and chopped into small cubes (not traditional but I like it)
ground Black pepper
Parmesan rind
Salt and black pepper
1/4 tsp smoked chilli flakes
1/2tsp smoked paprika (optional but I like adding it for a smoky taste)
200g small sized pasta
To make it, finally chop the onion, carrots, celery and garlic and add to a pan with the oil and season and heat gently. cook the soffritto for about 10 minutes then add the chopped leek and simmer for another 5 minutes until the vegetables have softened.
Add the pancetta and simmer for another 5 minutes until it is cooked. Add the potato if using.
Add the stock, tomatoes, finely chopped herbs and a bay leaves and spices.
Then add the parmesan rind and season and simmer for 10 minutes. Break up the plum tomatoes with a spoon to crush them. Add the kale, beans and pasta and simmer until the pasta has cooked. Remove parmesan rind and bay leaves and stir in some chopped parsley. Serve with grated parmesan and some chunky bread. I save some for the next day and the beans and pasta soak up all the juices so it’s thicker, you can add some more stock when you reheat it if you like. It’s a great soup to throw in anything you need using up like chopped pumpkin or courgette, depending what is in season.
#slow #soupseason #relax #cosymoments #foodreels #soup #pastasoup #onvtable #foodandwine #lifeandthyme #hautecuisines #autumnvibes

Persimmons on the windowsill in Girona at @with_ot

Persimmons on the windowsill in Girona at @with_other_eyes_retreats the light was so pretty I had to take a snap.

#still_life_photography #hautecuisines #persimmon #fruit #seasonalsimplicity #verilymoment #chasinglight #gloobyfood

A seasonal tart recipe I created recently for @ste

Delicious Cheese board that the lovely @gourmetglo

Delicious Cheese board that the lovely @gourmetglow styled at the workshop in Puglia the other week.
We loved the light in this kitchen. It feels like only a moment ago that I got back and now I’m away again. This time to Spain, excited to learn lots of new things and meet new people at @with_other_eyes_retreats

#likeapainting #still_life_gallery #cheeseboard #puglia #hautecuisines #foodandwine #seasonalsimplicity

It feels like the temperature has dropped, so it’s definitely Soup weather. I’m craving all the warming bowls, french onion soup is one of my favourites.
This was based on a French onion soup with a bit of an Irish twist with Guinness and a splash of Irish whiskey instead of vermouth and brandy.

I shared my normal French onion soup recipe last year. But if you fancy this one here’s what I used.

Guinness Onion soup
3 large brown onions
5 shallots (or just 4 large brown onions)
Leaves from 5 sprigs of fresh thyme
2 tbsp Butter
1 tbsp oil
2 bay leaves
1/4 tsp dried sage
3 cloves of garlic
30ml Irish whiskey
450ml Guinness
1 tbsp Marmite or veggiemite (optional but great if you are using veggie stock to add an umami hit)
850ml good quality Stock (beef/chicken or vegetable)
Freshly ground Black pepper
Salt
Sourdough or soda bread
Mature Cheddar, Gruyere or an Irish cheese

Peel and finely slice the onions and shallots, add to a pan with the oil and butter and a good pinch of salt and slowly caramelise. I start by cooking over a high heat until the onions soften and then place the lid on and turn the heat down to medium/low. remove the lid to stir it occasionally for one hour to one hour 30 minutes.
Once the onions have a nice colour add the garlic, thyme and dried sage and stir for a few more minutes.
Add the Guinness and whiskey and deglaze the pan then add the stock. Beef or chicken stock is great, however I often make this with veg stock and a tbsp of marmite for deep flavour. Add the bay leaves and Simmer for 20-25 minutes.
season with salt and black pepper to taste. I let this soup cool and sit in the fridge overnight as it helps with the flavour.
The next day I remove any of the thyme stalks and the bay leaves and put it back on the stove to heat up.
Slice some sourdough or some Irish soda bread. Add the soup into heat proof bowls and add the bread on top and add lots of sliced or grated cheese for this I used cheddar. Place under the grill or in a hot oven until cheese is bubbling.
Season with black pepper and Enjoy. Feel free to use Gruyere or an Irish cheese.

#soupweather #onions #onionsoup #recipe #guinness #seasonalsimplicity #bowlfood

Some shots from a few weeks ago when I helped out

Some shots from a few weeks ago when I helped out at @gourmetglow @useyournoodles @brandedwithlea retreat. It was focused on drinks photography and mixology.
I really enjoyed learning about mixology and creating my own signature cocktail. I can’t wait for a chance to try them out again now I’m back home.
We made a biscoff cookie infused marshmallow syrup that I used for a spiced smores inspired cocktail with @originalbumbu spiced rum and cacao liqueur, I also made a flat white martini. I didn’t get to take a photo of them so I want to make them again. The s’mores one would be so good for autumn.
It was a really fun few days with a group of amazingly talented people.
I didn’t get a chance to take many shots but I loved the light in this corner.
#drinks #cocktails #foodandwine #haurecuisines #verilymoment #drinksofinstagram #spicedrum

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