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Moist semolina cake soaked with wild rose syrup

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twiggstudios

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

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

Grape, rosemary, honey and roasted hazelnut frangi

Grape, rosemary, honey and roasted hazelnut frangipane galette that I made in Puglia last week with the wonderful @gourmetglow and @acecampstravel
Suze suggested we make the galette with the delicious seasonal grapes so this creation was made. Here is the recipe we used. I used my favourite pastry recipe from @daniellemariealvarez
For the pastry
340g plain flour
1 tsp salt
1 tbsp caster sugar
250g butter cold from the fridge cut into cubes
120-160ml ice water

For the hazelnut frangipane
50g unsalted butter softened
50g caster sugar
50g ground roasted hazelnuts
1 egg
Good pinch of salt
Large bunch of red or black grapes
Few sprigs of Rosemary
Floral honey
Mascarpone to serve
Egg yolk for egg wash and Demerara sugar

Make the pastry in advance.
Mix the flour, salt and sugar together.
Add the cold, diced butter and mix together and Flatten the chunks of butter by crushing and smearing them between the palms of your hands to create little sheets. (Alternatively, you can dump everything onto your worktop and press the butter down into the bench, with a rolling pin. I like this method as I have warm hands).
Make a well in the centre and add 120ml of the ice water, using your hands bring dough together to form a ball. (Add more water if needed). Press ball of dough into a rectangle using your hands and cut into two and stack one on top of the other, then repeat. Press dough back together into a disk. This helps create layers for a flaky dough.
Cover and chill for about 1 -2 hours. Preheat the oven to 180c
Whip the butter and sugar together then add the egg and mix. Add the ground hazelnuts and a pinch of salt.
Roll out the pastry into a large circle, trim off any excess. Place on a piece of baking paper and spread frangipane in the middle of the pastry leaving a gap around the edge. Arrange grapes on top with a few sprigs of Rosemary. Fold the edges of pastry over and brush with a beaten egg yolk and sprinkle with Demerara sugar. Bake for approx 45 minutes or until golden. To serve drizzle with honey and serve with a spoonful of mascarpone.

#hautecuisines #recipe #galette #grape #lifeandthyme #puglia #acecampstravel #bakersofinstagram #chasinglight

Scotland in black and white. If you watch the sho

Scotland in black and white.
If you watch the show outlander you might recognise the first two shots from season 1 when they are collecting the rents (I think it was episode 6), that was taken when my grandma and I went to the highland folk museum near aviemore, That episode was filmed there.
The other two shots are from the Isle of Lewis
I never post black and white photos but I kind of loved how these scenes looked. I love Scotland sooo much!!!

I’m currently in Puglia with @gourmetglow ready for a retreat this week, so keep an eye what we get up to on stories.

#blackandwhite #scotland #scotland_lover #outlander #thatsdarling #likeapainting #still_life_nature

My favourite time of the year, cosy socks, sitting

My favourite time of the year, cosy socks, sitting by the fire in the evening, comforting flavours of baked apples, pears and pumpkins, the smell of warming spices coming from the kitchen.
I’m definitely an autumn person.
I took this photo last year at @her_dark_materials house. I just love this little window with the golden autumn light.
I can’t believe it’s October tomorrow!

Im back home to recharge for a few days before I head off again.
I have had a lazy day today, but now I’m off to make some onion soup. It’s definitely soup weather out there.

#autumn #autumnvibes #lifeandthyme #seasonalsimplicity #hautecuisines #pumpkin #apple #verilymoment #still_life_gallery_

Not quite ready to say goodbye to all the deliciou

Not quite ready to say goodbye to all the delicious summer produce just yet. It’s been a bit of a washout this year so the garden got neglected.
This shot is an old favourite from a few years ago when @her_dark_materials and I made a Courgette frittata with ricotta stuffed courgette flowers.
We picked these fresh from her garden, they were so delicious.
Today I’m roasting up some of the last of the summer tomatoes, peppers and courgettes, can’t decide on pasta or soup.
I hope your week has been great.

#courgette #zucchini #flatlayfood #seasonalsimplicity #onvtable #hautecuisines #eattheworld #foodandwine #lifeandthyme

Cheers Here’s a drink @gourmetglow And I created

Cheers
Here’s a drink @gourmetglow And I created together a few weeks ago
A dirty pickletini

Suze shared her recipe

Ingredients
75ml Yuzu Gin
15ml Dry Vermouth
10ml Pickle Juice
5ml Olive Brine
2 Olives and 1 Cornichon to serve
Method
Pop a Martini Glass into the freezer to chill. Add all the ingredients apart from the
olives and cornichon to a mixing glass with three ice cubes and stir clockwise for 30
seconds or until the sides of the glass feel cold. Strain into your chilled glass, garnish
with the olives and cornichon and serve.

#gin #pickletini #martini #cocktail #cocktails #drinksofinstagram #summerdrinks #cocktailrecipes #rawcocktails

Sunflowers make me feel happy 🌻 I’m not sure

Sunflowers make me feel happy 🌻
I’m not sure what it is about them? They just seem so cheerful. It was so fun to go and pick my own the other week, they were giant, I felt so tiny amongst them.
Did you know that a sunflower is not just one bloom? The head of the sunflower is a combination of one to two thousand tiny flowers. I had no idea, it’s so fascinating. Bees just love them! No wonder with all that pollen.
I can’t believe it’s September already, the summer just seemed to fly by in the blink of an eye.
The weathers been a bit of a washout so I wonder if we will have a warm autumn instead 🤞

#sunflowers #flowersofinstagram #flowers #thatsdarling #pickyourown #still_life_nature #latesummerdays #littlemoments

Making Chitarra pasta to go with some roasted toma

Making Chitarra pasta to go with some roasted tomato sauce. Love using this cutter so much, it’s been a while since I got it out.
There is something always so special about homemade pasta.
The tomatoes haven’t been that great this year, but roasting them always seems to make them taste amazing.

There are still some spaces to join me in Puglia this October for a week of cooking and photography, you can find out more over on @acecampstravel

#pasta #lifeandthyme #foodandwine #pastalover #hautecuisines #eattheworld #pastaofinstagram #onvtable

Some shots and clips from the other week with @gou

Some shots and clips from the other week with @gourmetglow suze shared a little video we made today also, go check it out.
I just love bees, I find them so fascinating. Everything they do is for the good of the hive. I love how they all work together.
It was such a fun day!
This was from a shoot Suze and I did for @hivemindmead

We make such a great team. It makes me feel so happy when we create together. How lucky that Suze is friends with a local bee keeper, as we thought it was the perfect place to capture the mead.
(a fermented beverage made from honey)

Fun fact that I learnt from reading the mead bottle,
The word “honeymoon” is thought to have originated in medieval times. At that time, it was common for newlywed couples to drink mead for a moon cycle (30 days) after their wedding. This tradition was believed to bring good luck and fertility to the couple.

#bees #beekeeper #beekeeping #productphotography #hautecuisines #still_life_gallery #foodandwine #mead #beehive #honey #verilymoment #photographer

Join me for a culinary journey and food photograph

Summer Sunday suppers. Ugly delicious charred cour

Summer Sunday suppers. Ugly delicious charred courgettes, whipped ricotta with garlic and lemon, pesto, pine nuts and a good glug of olive oil.
To make it I used
5 small courgettes
Flavourless oil for frying
Salt and black pepper
Ricotta I use @westcombe
2 large cloves of garlic grated
Zest of 1 lemon
Juice of half a lemon
4 tbsp of good basil pesto
2 tbsp Pine nuts
Handful of fresh basil leaves
Finish with the zest from half a lemon, maldon salt, black pepper and a drizzle of extra virgin olive oil.

First prepare the whipped ricotta by whisking the ricotta, grated garlic, lemon zest and juice until creamy then season to taste with salt and pepper. Spread out on a plate and then put in the fridge until needed.
Then toast the pine nuts in a dry pan until golden and set aside.
Halve the courgettes lengthwise and score the flesh in a crosshatch pattern. 
Liberally season the courgettes with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the courgettes dry. 
Heat the oil (use just enough to coat the bottom of a large 12-inch pan until it’s simmering and just beginning to smoke 
Add the courgettes flesh side down in the oil, and sear without burning. Adjust the heat if it’s browning too fast, it should take 5-7 minutes 
once golden flip and cook the other side for about 5-7 minutes.

Place on top of the whipped ricotta.
Spoon over pesto and sprinkle over the pine nuts. Season and add the fresh basil and a grating of lemon zest. Finally drizzle over a little extra virgin olive oil. Serve as side, or it’s great with breads as a brunch of light supper.  
#recipe #seasonalsupper #seasonalsimplicity #courgettes #zucchinirecipes #lifeandthyme #hautecuisines #eattheseasons #foodandwine

Plums roasted with fig leaves and honey, ready to

Plums roasted with fig leaves and honey, ready to be spooned onto some whipped mascarpone with amaretti. I love roasting fruits and fig leaves together. The leaves impart their fragrant flavour.
I just halved these plums and tucked them in with 4 freshly picked fig leaves and drizzled over 2 tbsp of honey and roasted these at 180c for about 25 minutes until they become soft and juicy.
They make a great dessert with mascarpone or ice cream, or as a yummy breakfast with yogurt and granola.
#roastedfruit #plums #seasonalsaturdays #figleaves #lifeandthyme #simplerecipes #hautecuisines #foodblogfeed

Cherry and pistachio Trifle made with cherry jelly

Cherry and pistachio Trifle made with cherry jelly and pistachio butter custard and maraschino liqueur.

Cherry jelly
400g fresh or frozen cherries de stoned
400g water
2 tbsp cherry liqueur
5 sheets of gelatine
120g sugar
1-2 tsp vanilla bean paste

Pistachio Custard
6 egg yolks
200ml double cream
400ml whole milk
75g caster sugar
80g pistachio butter (made with 100 percent pistachios)
1 tsp vanilla bean paste

300ml double cream
Trifle sponges or Madeira cake
Cherry liqueur
150g Fresh cherries
20g pistachios

To make the jelly place gelatine leaves In a shallow bowl, cover with 30 ml cold water. Leave to soak for 5 minutes.
Add the de stoned cherries, sugar and vanilla to a pan and simmer for a few minutes until juicy. Add the water/liqueur and continue to simmer. Remove half the cherries and puree and then sieve back in to the mixture. squeeze liquid from the gelatine leaves, stir in until dissolved, remove from heat. Leave to cool before pouring into trifle bowl, Chill.

For custard.
Add the milk/cream in a pan with the vanilla and heat until just starting to simmer.
In a bowl mix the sugar, egg yolks and pistachio butter. Slowly pour 1/3 of the hot milk mixture over the eggs while whisking. Pour back into the pan and continue whisking over the heat until it thickens. Pour through sieve into a bowl and cover with plastic wrap so it touches the surface of the custard. Leave to cool then chill in the fridge until ready.
Once the jelly has set you can assemble the trifle.
Slice fresh cherries and remove the stones. Pour over a little cherry liqueur (optional) and 2 tbsp of sugar and leave to macerate for 10 minutes.
Remove the cherries, add more alcohol to the cherry juices if you wish and dip the sponges into the liquid and layer them ontop of the jelly. Add some of the cherries saving some for the top.
Whisk custard and pour on top.
Whisk the double cream you can add a tbsp of icing sugar if you wish and spoon on top and sprinkle over some crushed pistachios and the remaining cherries.
#trifle #recipe #cherry #pistachio

Courgette season is still in full swing! Such a de

Courgette season is still in full swing! Such a delicious time of the year! I just love courgette flowers so much, their vibrant petals are so versatile.
These are from last year when the wonderful @mariebossee cooked us up the most delicious lunch at the @faire.press retreat.

#seasonalsimplicity #courgette #zucchini #courgetteflowers #zucchiniflowers #hautecuisines #lifeandthyme #foodblogfeed #foodandwine #eattheworld #still_life_gallery

Seasonal suppers, some homemade pasta and a quick

Seasonal suppers, some homemade pasta and a quick tomato sauce @her_dark_materials and I made last week after a long day. The weather hasn’t been that kind this season for tomatoes, but here’s hoping we they will turn up, better late than never!
Usually I make cavatelli with just semolina flour and water, but these golden yolked eggs needed using and I felt too lazy in the heat after a long day to get the pasta machine out, so we decided to make these with the dough.
I arrived back from Yorkshire last night, grandma and I had such a fun week. Quick recharge before I head off again.
Have a lovely weekend.
#seasonalsaturdays #seasonalsimplicity #pasta #pastamaking #foodphotography #lifeandthyme #bonappetit #pastamaking #hautecuisines #foodandwine

Summer GIVEAWAY! 🌸 Let’s enjoy the summer tog

Summer GIVEAWAY! 🌸
Let’s enjoy the summer together
@sondeflor and I have a perfect gift for you!
One of you can win this Clementine Shirt in Seashell White from @sondeflor
This beautiful pale pinky/white colour looks so great on, and I love the pretty tie neck.
All you have to do:
1. Like this post
2. Follow me and @sondeflor
3. Tag a friend in the comment section and mention where you will go with this shirt
Bonus entry if you share a giveaway post on your stories The lucky winner will be drawn on Saturday the 3rd of august.

The winner will be contacted directly by me from this account.

Photos taken with the wonderful @gourmetglow
#linen #linenfashion #mysondeflor #thatsdarling #chasinglight #summer

Stepping into the weekend. Exhausted after a whirl

Stepping into the weekend.
Exhausted after a whirlwind week but beaming with smiles.
Home for a refuel (also know as Pablo snuggles on the sofa) before I head off again.
I have to say, taking photos of Dartmoor ponies is probably my favourite so I thought I would share these from a while ago 🥰

#dartmoor #dartmoorpony #horses #naturephotography #still_life_gallery #quietinthewild #weekendwonders #uk_shooters #nature #southdevon

I hope your week is going well. I spent the week w

I hope your week is going well. I spent the week with the lovely @gourmetglow doing a shoot and enjoying time together sipping and photographing some cocktails and now I’m off to @her_dark_materials for another shoot and then I’m off to Yorkshire with grandma on Monday. I’ve feel like a jet setter ha ha.
I don’t have a lot of new things to share just yet as Suze and I haven’t edited our shots yet but we have some fun cocktails and a super yummy chocolate and pistachio recipe to share.
I do have a new recipe to share this week once I get around to writing it up though. It’s a cherry and pistachio trifle. We absolutely loved it.
Im sat on the train platform, delays as usual so here’s some colourful apricot meringues to brighten up the day. Some people asked for the recipe, but I didn’t really take a note of it, but I do have an equally yummy meringue and stone fruit pavlova saved on here from a few years ago. You can find it if you scroll through the reels tab.
I took the photos of these when I was at @her_dark_materials house a few weeks ago with @yummyorhealthy the light at Ros’s house always seems so magical.
#seasonalsimplicity #meringue #apricot #darkandmoodyfoodphotography #chasinglight #lifeandthyme #still_life_photography
#still_life_gallery

Still life - Summer in Provence 2019 Time passes

Still life - Summer in Provence 2019
Time passes by so fast, I can’t believe this was 5 years ago.
This was at one of Ruth @ruthribeaucourt retreats.
I always feel like the retreats I have done with Ruth have unleashed a new creativity in me.
I love how free I felt to create, it’s something that lacks a bit these days. Maybe it’s something about Provence and the magical light, and talented company.
I remember us all feeling exhausted and a bit delirious from the heat of summer and perhaps the wine, but we had the best time.

#still_life_photography #verilymoment #flowersofinstagram #likeapainting #photography #provençal #chasinglight

Seasonal goodness and simple pleasures from a few

Seasonal goodness and simple pleasures from a few weeks ago with @her_dark_materials and @yummyorhealthy
Ros and I got lots of amazing goodies from the farmers market. That loaf of sourdough bread was so good.
We used it to mop up all the delicious juices from the yummy lunch Ros prepared. On one of the days she made labneh with asparagus and basil oil.
I just love this time of year as there are so many delicious things in season, things that don’t need a lot of cooking or prep.
To be honest I wasn’t feeling these shots at all, and gave up in the end and moved on to capture something else. I decided to share them anyway. I did really love the light and colours in that last shot though.

#seasonalsimplicity #vegetables #asparagus #still_life_gallery #still_life_gallery #likeapainting #eattheseasons #summer

Today’s dessert Dark chocolate panna cotta with

Today’s dessert Dark chocolate panna cotta with sticky cherries and a splash of cherry liqueur. It should have been yesterday’s dessert but it hadn’t set in time.
I loved the bitterness of the dark chocolate with the sweetness of the cherries.

Dark chocolate panna cotta (makes 4)

300g double cream
350g whole milk
75g soft light brown sugar
1 tsp vanilla bean paste
100g dark chocolate (I used Lindt 85% dark)
3 sheets of platinum grade gelatin

150g fresh Cherries (I’m sure frozen would also be great)
2 heaped tbsp soft brown sugar
1/2 tsp vanilla bean paste
1 tbsp morello cherry liqueur (kirsch or amaretto would also be great) add more if you wish

150ml double cream
1 tbsp icing sugar
Some dark chocolate for grating

To make the panna cotta, break the sheets of gelatine in half and place in a shallow dish and cover with a few tbsp of water. Leave to sit for 5 minutes.
Finely chop the chocolate and set aside.
In a pan add the milk, cream, sugar and vanilla bean paste and bring to a gentle boil while stirring to dissolve the sugar.
Add the chocolate and whisk in until melted.
Squeeze the liquid out of the gelatine then stir the gelatine leaves in to the hot cream until dissolved.
Pour through a sieve into a jug and then divide the mixture evenly between 4 greased ramekins.
Let cool then chill in the fridge over night.

Remove the stones from the cherries and place in a pan. Add the sugar and vanilla and 1 tbsp of water and simmer until the cherries are juicy and sticky, add the liqueur and stir. Taste and add more if you wish. Leave to cool.
Whip the cream and icing sugar together until soft peaks.
Tip the panna cotta out onto a serving plate and spoon on some cherries.
Top with a spoonful of whipped cream and grate over some chocolate.

#chocolate #pannacotta #cherries #recipe #seasonalsimplicity #🍒 #chocolatelover #bonappetit #f52grams #hautecuisines #eattheworld #cherryseason #darkchocolate #onvtable

I wrote up the recipe on my blog for this zesty va

I wrote up the recipe on my blog for this zesty vanilla Victoria sponge layer cake, with rose macerated strawberries and mascarpone cream that I made for the workshop I did with @her_dark_materials and @yummyorhealthy a few weeks ago.
This one had 4 layers as I baked an extra layer but the recipe is for a three layer cake, like the one I shared that was decorated with wild strawberries the other day.
I still can’t get the beautiful scent of these roses from Ros’s garden out of my head. They are so strong, I used the ones from the cake to make a syrup for cocktails so they didn’t go to waste.

#cakesofinstagram #bakefeed #lifeandthyme #bakersgonnabake #cakestyle #cakedecorating #hautecuisines #bonappetit #still_life_gallery #cakestyling #foodphotography #cake #roses #likeapainting

A delicious cocktail from the other week with the

A delicious cocktail from the other week with the lovely @gourmetglow
I loved that pink Aperol foam!!
We stepped out of our comfort zones for these shots, I love them.

Here is Suze’s recipe

Asian Fling
A Barbie Wonderwall of a serve. This drink celebrates all that is florescent and fun.
Peach and Yuzu form a quintessential pairing, sweet and floral yet tart, balanced by
the gentle bitterness of Aperol. The foam adds a necessary mouthfeel for a peach
fuzzy, fluffy, fun sip.
Ingredients
30ml Aperol
30ml Citrus Forward Gin
20ml Yuzu Juice
20ml Peach Syrup
200ml Tonic Water

Foam
60ml Aperol
25ml Lime Juice
25ml Peach Syrup
1tsp Strawberry Powder (blitzed freeze-dried strawberries)
1 Egg White
0.6g Xanthan Gum
2 Siphon Chargers

Method
Begin with the foam. Add all ingredients to a bowl and whisk to combine, chill in the
fridge for at least 4 hours.
When ready, add to your siphon and charge with the two chargers, shake vigorously.
Add the ingredients for the drink to a chilled mixing glass, leaving the tonic behind
and add 3 ice cubes, stir clockwise for 30 seconds.
Strain into a chilled glass and top up with tonic. Siphon some foam on top and serve immediately.

#cocktails #cocktailphotography #foodandwine #drinksideas #cocktailrecipes #drinksofinstagram #itsfiveoclocksomewhere #drinkstagrammers #bonappetit #drinksphotography

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