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    November 30, 2017

    Pumpkin ricotta gnocchi

    recipe

    I promised you this recipe before I went away to China and forgot so here it is. Gnocchi is so simple to make at home and it tastes 100 times better than the shop bought version. It’s hard to write a recipe for it as such because I go by how the dough feels and it’s never exact, ideally you want to use as less flour as possible to make it lighter. To do this I mix the egg, ricotta and purée and Parmesan with a little flour at a time until it gets to manageable consistency, you need to be able to roll it into ropes and cut it and then roll it so it can’t be too wet but you don’t want it too dry. It sounds difficult but it’s just a case of judgement. To help with this I would say use about 95gram of flour to start with and gradually add more. I have said 1 and 1-4 cups but you may find you don’t need that much. As soon as it feels like you are able to shape it then that’s when I would stop adding the four.

    Squash and ricotta gnocchi
    to make the dough you will need
    ½ heaped cup of pumpkin puree (see notes below)
    95g flour to start then adding more until it forms a firm dough (up to 1 and 1/4 cups)
    250g ricotta drained well
    salt and pepper
    1 egg
    50 grated parmesan

    First mix the pumpkin, ricotta and egg together in a large bowl, then add the grated parmesan and mix. Add about ¾ cup of flour then mix together, if needed add a little more flour at a time until it is just manageable enough to work with. flour the work surface and cut the dough into four and roll each piece out into long thin ropes and cut into chunks then roll on a gnocchi paddle and set aside on a floured tray. To cook add to boiling water, once it floats let it boil for another minute then drain. Then add to a pan with brown butter or olive oil and cook until golden. And use as you wish. I don’t like to give the exact flour amount as I feel that the less you can use the better and it all depends on how absorbent the flour is, how well drained the puree and ricotta is, you want it to be a wet but manageable dough that you can cut and roll.

    i used this gnocchi with a marinara sauce and baked it with mozzarella and mascarpone it was delicious.

    notes

    To make really delicious pumpkin purée I like to roast it with olive oil, herbs and garlic cloves. Cut the squash in to quarters I make a big batch with three small squash at a time. You can remove the seeds first or roast it whole and remove them later. Drizzle with olive oil and add 4 or 5 cloves of garlic still in its skin and add some herbs like thyme and sage and season with salt And pepper, roast for 45 minutes then check it with a fork to see if it’s tender if not roast for a further 10 to 15 minutes. Push the roasted garlic out of its skins and place in a food processor, scrape the seeds out and discard then Scoop out the pumpkin flesh and add to the processor and discard the skins. Add the herbs from the tray and purée until smooth.

    If you don’t have pumpkin use puréed sweet potato instead.

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    Gnocchi

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    6 Comments

    1. Ruth Miranda says

      November 30, 2017 at 10:55 am

      I only had gnocchi once – store bought – and did not like it at all. Same as with polenta, I can’t stomach it, which is a shame because visually these two dishes are what dreams are made of. They always look so good. I might have my hand at homemade gnocchi one of these days, just so I can conclude if I don’t really like them or the store bought factor had a lot of weight in.

      https://bloglairdutemps.blogspot.pt/

      • twiggstiudios says

        December 4, 2017 at 7:58 am

        Yes I don’t like the store bought ones these taste a lot different as they have ricotta in so they are softer x

    2. Milen Moodie says

      December 5, 2017 at 10:33 am

      Hi, Aimee!
      I really like your blog, your photos are great!

      Milen
      Weedit.photos

      • twiggstiudios says

        December 6, 2017 at 1:13 pm

        thank you x

    3. Kimberly/TheLittlePlantation says

      December 20, 2017 at 2:15 pm

      BEAUTIFUL! As always!

      • twiggstiudios says

        December 20, 2017 at 10:28 pm

        Thank you so glad you like it Kimberly ?

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    Aimee Twigger

    twiggstudios

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    Winner-Pink lady food photographer of the year 2019/2020

    All hands on deck, making Turkish manti for dinner All hands on deck, making Turkish manti for dinner the other day. Little meat filled parcels, baked and then boiled, nestled with garlicy yogurt and a spicy oil with pul biber, red pepper paste and dried mint. A bowl of delicious flavours. I used @ozlems_turkish_table recipe that I found on @themediterraneandish website. it was so good. With the left over meat I added spices that I picked up in the bazaar in Istanbul and made kofta. 
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We had so much fun creating them. Swipe right to the end of the carousel for a little relaxing clip we did.
The suns been so lovely today and I have just got back home after a lovely dog walk. I hope that you enjoy the bank holiday weekend. 
The next theme is Colour HERO so I will put together some tips for that one. 

#photography #drinkphotography #foodphotography #foodandwine #lifeandthyme #SeasonalAbundanceChallenge
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I can’t believe the season is almost over. I captured the baking process, im excited to share the deliciousness with you!

But that’s not all! 🎉 @silvia_bifaro and I are thrilled to announce our upcoming workshop on June 20-21 in London. We’re pouring our hearts into crafting an enriching experience for all participants. Over two jam-packed days, you’ll gain confidence in composition, styling, and visual storytelling for both photography and video. 📚✨

Want to elevate your skills and create stunning visuals? Drop a comment below for more info, and I’ll send you all the details! 

And if you’re eager to try the wild garlic sour cream loaf, just scroll through my feed to find a similar recipe from the year before last. I hope you will enjoy this culinary adventure! 🍞💚
#bakefeed #wildgarlic #seasonalsaturdays #seasonalsimplicity #foodphotography #workshop #lifeandthyme #bakersofinstagram
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Shots I took of @gourmetglow last year. I love them so much so I’m sharing them again. 
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I spent today cooking with wild garlic. I remade my sour cream wild garlic loaf and made some pesto. 
The house smells amazing! Wild garlic smells so strong.
I would share the photos of the bread I baked today but my card reader broke and I can’t find my cable 🤣 
I hate technology. 
#wildgarlic #spring #hautecuisines #foraging #inthewoods🌲 #foodandwine #foodphotography #seasonalsimplicity #eattheseasons
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I have a big bowl full of beautiful leafy Sicilian lemons that need using. I am planning a lemon loaf and some shortbread. Swipe through to see some photos I took with @her_dark_materials a few years ago when we made some butterfly shortbreads using her gorgeous chocolate mould. 
#lemons #lifeandthyme #bonapetit #hautecuisines #foodphotography
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I used @theo.randall recipe that I found online, we loved it. Swipe for the recipe-
The pastry and custard uses egg yolks so now I have loads of left over egg whites to use up, and some left over pastry so I think a lemon meringue tart is on the cards. 
What is your favourite way to use up egg whites ? I tend to always just make meringue, I’m trying to think of other ideas. 

#baking #tortadellanonna #lifeandthyme #bonapetit #bakersgonnabake #recipe
    Zesty rum and raisin hot cross buns, toasted with Zesty rum and raisin hot cross buns, toasted with lots of butter. The perfect weekend treat.

150g raisins 
80ml spiced rum
Juice of one orange 
550g strong bread flour 
7g fast action yeast 
1/2 tsp salt
65g sugar 
250ml whole milk 
2 medium eggs 
50 unsalted butter 
Zest of one orange 
1 1/2 tsp cinnamon
1 tsp ground ginger 
1 tsp mixed spice 
1/4 tsp ground nutmeg
100 mixed peel 

For the crosses 
30g plain flour 
30g water 
For the glaze 
Left over rum from soaking raisins, 
2 tbsp marmalade 

Grate the zest from one orange and set the zest aside for the dough. 
Squeeze the juice of the orange into a pan and add the raisins. Heat until for a few minutes until hot then add the rum and leave to soak for 2 hours or overnight so they are plump.
Warm your gently milk in a pan until it’s just warm to the touch, but not boiling. Add the butter to the milk.
In a bowl, add the flour, salt, spices, sugar, yeast and orange zest.
To the bowl, add your warmed milk/butter, and the eggs mix it all together.
Knead for 5-10 minutes using a stand mixer until the mixture is smooth, elastic and springy to touch.
Transfer to a lightly oiled bowl, and cover with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours.
Once the dough has risen knock out the air. 
Strain the liquid from the raisins and set this liquid aside. In a floured surface knead in the raisins and mixed peel until it is evenly distributed. 
Split evenly into 12 balls roll into balls. Place on a lined tray with about a small gap between each one.
Cover with lightly oiled cling film, and leave to rise for 1 hour.
Nearing the end of the rise prepare your oven. preheat it to to 200°c/180°c fan
Once at the temperature - whisk together the flour and water, and pipe on to form the crosses.
Bake in the oven for 20 -25 minutes until golden.
Add a tbsp of the rum soak with the marmalade heat in a pan for a few seconds.
Once baked brush the buns with the glaze to make them shiny and then leave to cool fully.
To eat, slice and toast and slather with butter. #hotcrossbuns #easterbaking #rumandraisin
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#baking #borek #recipes #lifeandthyme #bonapetit #hautecuisine #still_life_gallery #turkishfood
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I’m not sure what to make first.

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#wildgarlic #seaonalsimplicity #lifeandthyme #eattheseasons #greenfood #foragedfood #foraging
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I love how the leaves get all crispy in the oven.
#bakefeed #lifeandthyme #focaccia #bread #still_life_gallery
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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. 
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What is your favourite savoury pie filling?
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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
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#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
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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
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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. 
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#citrus #citrusseason #foodphotography #seasonalsimplicity #vitaminc #lifesndthyme #hautecuisines #fruit #eattherainbow #foodstyling
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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
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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
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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.
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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
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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
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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
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