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Pasta is my all time favourite thing to make and eat and these little tortellini or cappelletti are really delicious. They are filled with ricotta, parmesan and mint and are served in a broth flavoured with leeks and garlic and fresh peas. I added the rind from a block of parmesan into the broth to give it extra flavour. The parmesan is an important part of the recipe so don’t skip it. if you are not feeling like making a broth then by all means use a shop bought one and enhance it with some leeks and parmesan. I just served a small ladle of broth in each bowl but if you want a lot of broth then double the recipe. This is enough for 2 hungry people or four that just want a small dish.

recipe

pasta dough

  • 2 and a half cups white spelt flour
  • 3 eggs (plus one beaten to add more liquid if needed)

Place the flour in a mound on the work surface and make a well in the centre. Add the three eggs and with a fork start mixing. If you find you need more liquid beat an egg in a dish and add a little at a time until it comes together. I have found that different brands of spelt flour are all a bit different when it comes to absorbing liquid so I would add three eggs to start with and see how it goes. Instead of adding salt in the dough I add it in the water. knead for 5 minutes until the dough Is smooth then cover and leave to rest for 25 minutes. Cut the dough in two and take one and flour it well and start rolling out with a pasta machine starting at the widest setting and working through until it is thin. then cut into squares and fill with a tsp of the filing and fold over so you have a triangle then fold the corners together.

filling

  • 250g ricotta cheese
  • 100g grated parmesan
  • 3 tbsp. chopped mint
  • zest of 1 lemon
  • juice from half a lemon
  • 1 tsp ground black pepper
  • salt (approx. 3/4 of a tsp)
  • grated fresh nutmeg (optional) just a few scrapes on the grater

Mix all filling ingredients together in a bowl. once the pasta is filled with filling (see above) place on floured tray then boil a pan of water and add some salt and add the pasta and boil for 3 minutes until it floats to the surface. Add tortellini to broth.

broth

  • 3 large leeks
  • 5 spring onions
  • rind from a block of parmesan
  • bunch of chives
  • 10 dried porcini mushrooms
  • 10 pepper corns
  • 1 tsp salt
  • 2 tbsp. balsamic vinegar
  • small bulb of garlic
  • 1 lt water plus 200ml

Chop the leeks and spring onions and place in a sauce pan with the dried mushrooms, chives and parmesan rind, add the water, peppercorns, salt, balsamic vinegar then cut the top 1/4 of the bub of garlic off and discard and place the bulb in the pan. boil for approx. 1 hour. taste and see if it needs more seasoning. mash the chunks a bit to release some of the flavours,

Pour through a sieve to remove the chunks and get left with a plain broth. As I poured it through the sieve I mashed it slightly with the back of a spoon. Pour back into pan and add some fresh peas and hald a leek and bring back to the boil. Add the boiled pasta, then serve with basil, grated parmesan and salt and pepper.

The post Spelt flour ricotta and mint tortellini in brodo appeared first on twigg studios.

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I am always so happy to get may hands on some forced rhubarb, its a little sweeter and less bitter than the regular rhubarb and has a beautiful vibrant pink colour. I decided to make a really simple tart with it and some lemon curd, rosemary and vanilla. To soak up some of the juices when it cooked i added some ground almonds into the tart too, and also i added some chopped flaked almonds onto the pastry. Rhubarb can get a bit soggy so that part is really important. It was really delicious with some vanilla custard, but i bet warmed up with vanilla ice cream it would also be good.

recipe

for pastry

  • 200g plain flour
  • 110g unsalted butter
  • 3 tbsp. golden caster sugar
  • 3 tbsp. water or lemon juice (you may need more)
  • zest of a lemon
  • pinch of salt

in a bowl or in a food processor mix together the flour and butter  (if making by hand rub the butter with the flour until it resembled bread crumbs) add the sugar, salt and lemon zest and mix then add the water or lemon juice a little at a time until it comes together. press into a ball and let rest for twenty minutes.

preheat the oven to 180c 350f

roll out the pastry into a rectangle then spread on about 5 tbsp. lemon curd into the centre, then sprinkle over 5 tbsp. of finely ground almonds,

slice 5 long stalks of rhubarb diagonally so you have a point, cut two one way and two another so you can slot them together (two with the point on the left and two with the point on the right) and make a pattern with them, cut the other one in normal chunks to fill in the gaps, sprinkle over 4 tbsp. caster sugar and the grated zest of a lemon and some chopped rosemary (1 tsp) then slice a vanilla pod open and scrape out the seeds and sprinkle that on.

brush a beaten egg onto the pastry and press on some sliced almonds and bake for 35/40 minutes. serve warm with custard or ice cream.

The post Rhubarb lemon and rosemary tart appeared first on twigg studios.

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Brownies with a rose and tahini swirl. these are so decadent and delicious. I am a chocoholic so brownies have always been a favourite of mine. This recipe is adapted from my favourite ever brownie recipe from Lily jones from lily vanillis bakeries book “sweet tooth”. I make them all the time, each time different and this variation is one of my favourites so far. My family love them and often request i make them for them. The fragrance from the rose jam mixed with the sesame tahini goes so well with the fudgy texture, but if you don’t fancy that tahini rose swirl they are amazing with out it too. The addition of flakes salt on top is a must as it really brings out the flavour.

recipe

lily vanilli’s brownie recipe from her book sweet tooth

  • 5 medium eggs
  • 300g dark chocolate 70% cocoa
  • 300g unsalted butter
  • 400g caster sugar
  • 80g cocoa powder
  • 130g self raising flour
  • 70g plain flour
  • 50g nuts chopped (i used pistachios)
  • 1 tsp vanilla extract
  • sprinkling sea salt (i used smoked salt)
  • 1/2 cup tahini (approx. 8 tbsp.)
  • 6 tbsp. rose jam
  • 5 tbsp. icing sugar
  • sprinkle of sesame seeds
  • dried rose petals

preheat the oven to 180c, line a rectangle or large square tin, chop the chocolate up into small chunks (I find the finer you chop it the easier it melts), in a pan add the butter, sugar, and stir gently until melted, mean while whisk the eggs in a stand mixer until smooth then add the chopped chocolate, slowly pour the hot butter mixture onto the eggs while they are mixing on a medium speed then turn the speed up and mix for 3 to 4 minutes until the chocolate has melted. in a bowl add the flours and cocoa powder, once the chocolate and melted add the vanilla extract and then fold in the dry ingredients, pour into tin, mix the tahini, rose jam and icing sugar together and drizzle over brownies and use a knife to swirl it and sprinkle over the chopped nuts, then sprinkle over the salt and some sesame seeds. bake for about 15/20 minutes until there is just a slight wobble in the centre, then sprinkle in some rose petals and more pistachios.

The post rose and tahini swirl brownies appeared first on twigg studios.

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I am happy to announce two new photography workshops that i am holding, in two very different locations, one in hampi in India and the other in Scotland. both are focused on food photography and styling. do you want to lean a new skill or do you want to improve the skills you already have? then these workshops are great for you, The one in India will be held with rakhee from box of spice who i have held two workshops with previously to see my blog posts from those see here and here 

The attendees from our previous two workshops said that they had an incredible time and learnt to much, so it is going to be great to hold another one together in India.

India is an incredible location and i fell in love with it the first time i visited. rakhee went to hampi last year to check out the hotel and these photos she took show how amazing this part of India is.Hampi India

DATES
12  – 16 September, 2018

LOCATION – Hampi, Karnataka, India.

The retreat is located in a magnificent landscape and the resort where we will stay, reflecting the fort like entrances, stone-paved boulevards, arched hallways and regal chambers mirroring the famed palaces of a bygone but glorious era. Your stay will be in luxurious rooms  that are a perfect blend of traditional architectural charm juxtaposed with modern facilities.

Travel back in time to the glorious days of the 14th century Vijayanagara Empire, in the fantasy land of boulders and ruins. Let the monuments at Hampi tell you the story of what was once described as “the best provided city in the world”. With stunning rugged forests and boulders forming its backdrop is where we will take pictures not just of the stunning food on offer but also its people and landscape.

In this perfect setting learn not only the tips and tricks in Food Photography and Styling but also walk where once Kings and Queens did. Learn about the amazing history of one of the richest and most successful empires in the history of the world.

TEACHERS
Rakhee – Boxofspice
Aimee – Twigg Studios

WHO IS THE WORKSHOP FOR?
This workshop is for anyone who has been thinking of delving into photography seriously or even as a hobby. It is for any level of photographer. For the beginner who has never picked up a camera, we will be going through camera settings and photography basics. For the intermediate and advanced photographer, you will be in a stunning location, in a setting perfect for photography, honing your skills. This retreat is perfect for those interested in food photography (but not limited to) and who want to meet like-minded creatives from around the world.

ABOUT
A 5-day food photography workshop, where both Rakhee and Aimee will share their knowledge on technical skills, styling, social media, creative writing, and Adobe Lightroom. There will be classes we teach together, others will be taught separately and an opportunity to talk 1-on-1 with us about your goals and ambitions concerning food photograpy, styling, blogging (+ editing) etc. Aside from the learning, we will also gather, laugh, enjoy each other’s company and have an amazing time in this beautiful country.

Classes + activities:

Theory of photography – We will talk about the basic camera settings. By the end of the workshop you will know everything about ISO, aperture, shutter speed, composition, lenses, full frame vs. cropped frame, white balance, how to approach lighting and much more. On top of that, you will know how to use this knowledge to your advantage and become your camera’s best friend.

Styling practical – For this class we learn by doing. Rakhee and Aimee will show you how we go about styling and creating a food story. Both bloggers will demonstrate how to create moody settings which beautifully contrasts the bright colors of food. We will also show you how you could lighten pictures, if that is the direction you’d like to take. All dependant on the style you choose. We will also show you how to purposely use props, and what negative space does with your photography.

Heritage walk – Hampi’s ruins are spread over 16 square miles and has been described by UNESCO as an “austere, grandiose site” of more than 1,600 surviving remains of the last great Hindu kingdom in South India that includes “forts, royal and sacred complexes, temples, shrines, pillared halls, mandapas, memorial structures and water structures. We will have the chance to not only visit these ruins but also have the opportunity to shoot them.

How to use Adobe Lightroom – A sit down session where we talk about editing your photos and how to create a personal preset to give your images that consistent look and feel.

The business of social media –  In this session we talk about growing a community on Instagram and Pinterest, talk about developing a style, the use of hashtags, dealing with the algorithms, how to go about sponsored posts, collaborations, balancing creativity & business,

Feasting – You will be treated to exotic food that was prepared for royals hundreds of years ago! You will be indulged and pampered to the best vegetarian or non-vegetarian food that this region has to offer by some of the best chefs in India.

DETAILS

  • Workshop will cover: basic camera settings such as shutter speed, aperture, and ISO and their effects on the image. Lenses and their focal lengths, manipulation of natural lighting, food styling and plating, and post production in Adobe Lightroom.
    A DLSR, or smart phone camera is required. (no point and shoot)
  • All accommodation, meals, drinks (excluding mineral alcohol), walks are included in the workshop cost.
  • Price listed is per person.
  • Space limited to 8 attendees.

PLAN*

  • Wednesday September 12th: Check in and welcome dinner cooked by Rakhee and Aimee at 7:30  pm.
  • Tuesday September 13th: Photography lessons, hands on shooting & styling, visit the UNESCO Heritage Site.
  • Wednesday September 14th: Styling lessons, hands on shooting & styling, social media, how to pitch to brands and creative writing.
  • Thursday September 15th : Adobe Lightroom demonstration, tips and tricks, human element photography.
    Visit more ruins.
  • Friday September 16th: Farewell breakfast at 9 am, guests depart by noon.

COST OPTIONS
Single bed (shared room) $1950
Queen bed (shared room) $2250

INCLUSIONS
4 nights shared accommodation
A shared room on a beautiful and luxurious resort for the retreat period
All classes and demonstrations
All meals and drinks (alcohol not included)
Visit to the historic site
A wonderful goodie bag

NOT INCLUDED
Transport to and from to the location
Alcohol
Spa

TRAVEL
There are several ways to get to Hampi. I am listing them below:

  • Fly to Bangalore International Airport (BLR) and drive to Hampi. Its a 6 hour drive through a beautiful countryside.
    A rare opportunity to see India and its villages.
  • Fly into Hyderabad Airport (HYD) and then take a local flight to Jindal Vidyanagar (VDY). This will bring you just 37 kms away from Hampi. Airport transfer from Jindal Vidyanagar are included.
  • If you are a seasoned traveler and would like to explore the option of traveling by bus or train from the nearest airport, I can help you plan this.

EXTENDED STAY IN INDIA
Please let me know if you would like to stay in India little longer or come some days before the workshop begins. I can advise you on neighbouring cities and places to visit. If you would like to travel extensively in India, I can help you plan this. 

A 50% deposit will be required on booking to hold your place, the balance will be payable latest by August 1, 2018.
(If you would like to pay in three instalments please mention this in the email)

Secure your spot today by sending an email to harvestngather@gmail.com.

After the deposit is paid, you will be required to pay the remainder which will be due no later than August 1, 2018.
No refunds will be available unless you find someone to take your spot.

* in order to provide optimal experience, the program may be subject to small or minor changes dependant on local partners.

scotland 

August 24th -28th  (spaces limited) there is also an option to come for the day

Set over 4 nights this intimate workshop takes place on the coast of Scotland in Prestwick, this is an ideal location for a trip to the isle of Arran where we will go on day three.

On the first two days we will have hands on food photography and styling workshop where i will share all i know about food photography and styling. then we will take the ferry over to arran for the day and enjoy the beautiful island and take some outdoor shots.

The schedule

FRIDAY 24th aug

Arrive: Anytime after 4pm (tea & coffee available)

Assemble in lounge for 6.30pm

Dinner at 7pm

3 course dinner with soft drinks/wine, coffee/tea after in lounge

SATURDAY/SUNDAY

Breakfast – 8 to 9am

Workshop start at 10am approx.

Mid morning coffee & treats – 11.30am

Workshop resume

Lunch – 1.30pm , 2 courses with soft drinks/wine

Workshop resume at 2pm

MidAfternoon Tea break – 3.30/4pm

Workshop Finish…..

Assemble in lounge 6.30pm

Dinner at 7pm, 3 Course with soft drinks/wine, tea/coffee after in lounge

MONDAY

Breakfast – 7.00 to 8.00am

Train Station for 8.34am train from Prestwick Town to Ardrossan Harbour – arrive 9.20am

Ferry to Arran 9.45am, arrive Arran 10.40am

Day in Arran

Last ferry back is 7.20pm, arrive on Main land 8.15pm

Train from Ardrossan Harbour to Prestwick Town – 8.30pm. Arrive Prestwick 9.15pm

Tea & Coffee available.

TUESDAY

breakfast then leave before lunch time

the workshop will include

  • two full days of learning, we will talk about camera settings, natural light, styling and editing. we will style and photograph together and create a visual story.
  • day trip to arran with lunch and dinner and train/ferry
  • 4 nights accommodation
  • all meals in a Scottish theme cooked for us.

The photography workshops we will learn

  • How to shoot in manual mode,
  • How to use natural light and the best angles
  • How to style a scene, prop placement, colour pallets
  • composition
  • How to capture movement and hands on photography
  • How to tell a story with your photos
  • How to find your personal style
  • Editing with Photoshop light room
  • Social media talks and blogging advice

there are 5 rooms available, I am going to sell them as single occupancy but if you want to come to the workshop with a friend and share i can reduce the cost.

price

£1600 pp for four nights

this includes

  • accommodation
  • all meals and drinks
  • day trip to arran

does not include travel to or from the workshop

If you don’t want to stay in the house and just want to come on the day you can attend the photography workshops on the Saturday or Sunday or both, they will be priced at £350 a day including lunch 

(isle or arran photo from the telegraph)

getting there

we will be staying in Prestwick which is easily assessable from Glasgow.

to Book email aimeetwigger@aol.com

The post Upcoming food photography workshops Hampi India and Scotland appeared first on twigg studios.

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Baked marzipan is one of my favourite things! where it leaks out and drips down to the bottom of the loaf and goes crispy, those bits are mine! i will literally fight you for them lol. I mixed some marzipan with some blood orange juice and some mahleb spice. it was the first time i had tried mahleb spice, it is so amazing it is made from the seeds of a certain cherry and smells like almonds. The colour from the blood orange and the marzipan makes the filling pink before its cooked. I love baking bread i find it really therapeutic, this is one of my new favourites, I love blood oranges they are so delicious, i wish the season was longer. I used orange juice as one of the liquids in the dough but feel free to use just milk, or use all orange juice and leave out the milk. 

recipe

dough recipe

  • 3 and half cups strong white flour
  • juice and zest from one orange
  • 3 eggs
  • 100ml milk
  • 1 tsp salt
  • 14g (2 sachet) fast action yeast
  • 1/3 cup caster sugar
  • 1 tbsp. mahleb spice (optional)

filling

  • juice and zest of 1 blood orange approx. 1/4 cup of juice
  • 300g block of marzipan
  • 2 tbsp. mahleb spice (optional)

in the bowl of a stand mixer add the flour, sugar and yeast then put the salt on the opposite side of the bowl with the malheb spice, add the orange juice, and eggs in a measuring jug then top up with milk until it gets to 300ml, (or you could use all milk instead of orange juice) then add it to the flour and add the zest. mix at high speed, adding a drop more milk if you need it until you have a manageable dough and knead for 5 minutes. oil a bowl and place the dough in it and cover and leave to rise for an hour or so until it has doubled in size. once risen tip it out onto a floured surface, knock the air out of the dough and roll out then cut into two long strips,

mix all the filling ingredients in a food processor to blend together then spread onto the dough. roll up lengthways into two long ropes then cut down the middle of each rope of dough then twist the two together and arrange on a baking sheet. leave to rise for 1 hour until doubled in size again.

preheat the oven to 180c

bake for 40 minutes or until baked through. then leave to cool

drizzle over icing made with icing sugar and blood orange juice and finish with some grate zest.

The post marzipan and blood orange loaf appeared first on twigg studios.

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I love the delicate flavour of thia and Malaysian food, the mix of the lemon grass and spices is so fragrant. This dish is based on a prawn laksa but i used chicken rather than prawns which seems to be more traditional. I also added baby corn for extra crunch. Laksa is a Malaysian soup made with vermicelli noodles and has a really fragrant curry paste and spice mix. I made the paste using my kitchenaid power plus blender which I got before Christmas and it’s amazing. Making the curry paste in it was so easy as it’s so powderful. It comes in three great colours I chose the silver one and it looks so stylish in my kitchen next to my mixer. so far I have used it for soup, curry paste and pasta sauce, next I want to try it for nut butter. I highly recommend it. It is one of the worlds most powderful blenders (i think it is actually the most powderful), I recommend taking a trip to the kitchenaid store in London and checking it out. (or one near you). I really love this blender and I have found my self making soup just so I can use it.

recipe adapted from amazing malasian by norman musa

  • 150g vermicelli noodles
  • 1/2 tsp ground turmeric
  • 6 tbsp vegetable oil
  • 2 chicken breasts (or tofu for vegetarian)
  • 1 1/2 tsp sea salt
  • 1 tsp sugar
  • 1 tin coconut milk
  • 100g spinach
  • 6 baby corn
  • 100g bean sprouts
  • 1 red pepper sliced
  • 1lime, juice 

For the spice paste:

  • 8 dried chillies, soaked in boiling water for 10 minutes
  • 3 shallots
  • 4 cloves of garlic
  • 2.5cm fresh ginger
  • 2stalks lemongrass (use bottom half only)
  • 1/2 tsp shrimp paste, dry-toasted (or fish sauce) (leave for vegetarian)

For the ground spice mix:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1star anise
  • 1cinnamon stick
  • 1/2 tsp black peppercorns
  • 2 green cardamom pods 

1. Puree all the paste ingredients in a food processor until smooth.

2. Put the vermicelli noodles into a bowl and add 1 litre of boiling water. Blanch for 2 minutes, then drain. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside.

3. In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 seconds, then transfer to a spice grinder and grinder until fine.

4. In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric.

5. Heat a saucepan over a medium heat. Add the oil and sauté the spice paste mix for 2 minutes, until fragrant. Add the chicken  and cook for a few minutes, until it has turned white and is cooked through. Add the salt, sugar and coconut milk, and baby corn and red pepper along with 600ml of water, and bring to the boil.

6. Reduce the heat to low and add the spinach, beansprouts, drained noodles and lime juice. Cook for 2 minutes, then transfer to a bowl and serve.

The post chicken laksa noodle soup and the kitchenaid pro plus blender appeared first on twigg studios.

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Do you want to take part in an in person food photography workshop but are not sure what you will get out of it?.  Well i want to tell you a bit about the workshop i have planned in London in April with salvia and limone and Isabella from twome. Not only will we cover all we know about food photography and styling but Isabella will also show everyone how to dye fabric with natural dyes made from natural materials. Fabric is a great photography prop and I use it for styling most of my shots. If you look through some of the photos in this post then you will see I use fabric a lot, mainly because it adds flow to an image which we will talk about more. The workshop will take place over two days on April 21st and 22nd at a studio in Clapham.

What will you learn?

  • fabric dying – you will learn how to make dyes using natural materials and then dye some fabric that you can take home. You will learn how to care for the fabric and wash is safely,
  • camera settings – we will talk you through using your camera in manual mode and what all the settings mean,
  • light – finding the best natural light and how to manipulate it,
  • we will photograph the dying process to learn how to capture motion and people,
  • composition and styling – we will show you how to style a still life and let you have hands on experience styling your own scene,
  • story creation – we will shoot a recipe story from start to finish creating 6 photos that tell a story. this is great for blogs and helps you portray a story,
  • editing – lightroom and Photoshop – we will show you how we edit our shots.

What do you get for your money

  • A two day workshop with three teachers in a professional studio
  • Home made lunch and soft drinks
  • All of our knowledge on food photography and fabric dying
  • fabric that you dyed to take home
  • one of the cheapest in person workshops on the market yes it is only £299 for day one or £549 for both days. I would recommend booking both days to get the full experience.

If you want to book then email me at aimeetwigger@aol.com

still not sold? 

Here is some feedback from some of my previous workshops

“Thank you so much for the workshop I learnt so much and I cant wait to go home and use my new skills”

”I cannot tell you how much I loved your workshop and wish I could do it all again!!! I felt there was just the right amount of people for me to get the most out of it and I learnt so much. Thank you so much.”

“I would highly recommend one of the group workshops I felt like I learnt so much”

This was, by a mile the most inspiring, productive and information packed workshop ever”

“I never thought I would be able to create the type of images aimee does but by the end of the day i was shooting images that blew my mind”

“finally I understand how to use and get the most out of my camera”

If you do not live in Europe and cant make the London workshop easily and want to know about other workshops i have then see my workshops page here, so far there is one in Australia planned for may but the page is being updated all the time and new workshops are added regularly so don’t forget to check back or sign up for notifications. I hope to add more countries soon. I also teach one to one workshops.

fabric is great for adding a flow to your photos so that’s why we thought it would be great to include that part of the workshop as it is one of the props i use in most of my shots. that way you can make your own. Isabella teaches lots of amazing craft workshops and her work has been featured in molly makes magazine. We decided to work together on this workshop with Silvia.

here is the link to my workshop page if you want more information or if you want to find a workshop closer to you.

If you want a workshop nearer to you that isn’t on the list leave a comment letting me know where.

Subscribe to our mailing list

The post Food photography and styling and natural dying workshop in london appeared first on twigg studios.

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Okonomiyaki made with Brussel sprouts instead of cabbage. OMG you guys, this was sooooo delicious, and so simple to make. I bought the sauce online but i have added the recipe for a homemade version. In case you don’t know what an okonomiyaki it is a Japanese cabbage pancake covered in Japanese mayo and a Worchester type sticky sauce. I made it with shaved Brussel sprouts as i had some that needed using up, but its a great way to get sprout haters to eat them. I seem to be really into Japanese food lately, I really want to visit japan its at the top of my list of places, do you have a list? mine is massive i don’t think i will ever get around to ticking them all off. fingers crossed i can do a stop over there for a few days when i go to Australia in may. Any way this recipe is so simple and i guarantee you will enjoy it. I cut it into little squared to make it easier to eat.

recipe

  • 3 cups of shaved Brussel sprouts
  • 3/4 cups plain flour
  • 3 eggs
  • 3/4 cup water or stock
  • 2 spring onions (scallions) finely chopped
  • 1 carrot grated

shave the sprouts in a food processer with the slicing attachment then mix in a bowl with grated carrot and flour and finely chopped onions then add the water or stock and eggs mix then In a pan add some sesame oil and add the mixture and pat down, once golden underneath slip out of the pan onto a plate and tip over and brown the other side with the lid on until the centre has set.

serve with kewpie mayo and okonomiyaki sauce (shop bought or recipe below) and sliced spring onions and sushi ginger.

sauce recipe below from http://www.curiousnut.com but i used a shop bought one from souschef.co.uk

1½ tbs Worcestershire sauce
1 tbs ketchup
1 tbs oyster sauce
1 tbs honey
1 tbs brown sugar
½ tsp soy sauce

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Making pasta or tortellini in this case is what i do to relax. This week i needed to relax, not because I’m busy as I’m not unfortunately (i wish i was) i don’t know if its the January blues or the lack of any projects but I’m not feeling like doing any thing this week. I think its probably just a come down from all the Christmas excitement (and chocolate lol) and the terrible winter weather, its the darkness that annoys me as i shoot with natural light and there just doesn’t seem to be any at the moment. Any way i have a one to one workshop this week, so i went to get some ingredients and came across some beetroot and that’s how this recipe came about and thankfully there was just enough light to photograph it. I have been wanting to create another savoury blood orange recipe after i made a blood orange roast chicken last year, and this was the outcome. Orange butter for my pasta with tarragon and hazelnuts and loads of parmesan as i love parmesan. 

recipe

pasta dough

  • 2 1/4 cups (350g) 00 flour
  • 100g pureed beetroot
  • 3 eggs
  • pinch of salt

mix the eggs and beetroot puree together and then make a mound with the flour and make a hole in the centre and pour on half the wet mixture and salt and start mixing with a fork then add some more and mix until you have a manageable dough. knead for 5 minutes then cover and leave to rest for about 20 minutes.

for filling

  • 300g ricotta
  • 70g grated parmesan
  • salt/pepper
  • 1 yolk or 1 quails egg
  • nutmeg

mix ricotta and parmesan together in a bowl and grate about 1/4 of a tsp of nutmeg and lots of black pepper and some salt and mix again and set aside, roll out dough with a pasta machine (I roll it through fold it and roll it through again two times before I start turning down the dial) until quite thin ( i usually go down to number 7) then cut into circles with a cookie cutter or squares using a pastry wheel (i thought the squares liked nicer)  and place a spoonfull of filling in the centre and fold in half, pinch the edges closed, then fold into tortellini, boil for 3 to 4 minutes while you make sauce

butter sauce

  • 100g butter
  • juice from half a blood orange
  • leaves from 2 sprigs of tarragon
  • splash of balsamic vinegar (optional)
  • salt and pepper
  • parmesan cheese
  • handful of hazelnuts chopped

melt butter in a pan and add orange juce, tarragon and hazelnuts and a small splash of balsamic vinegar, simmer until bubbling then toss in the pasta an coat them with the butter and serve with lot of grated parmesan and salt and pepper.

suggestions

  • don’t fancy orange then just brown the butter and serve them in that
  • cant find blood oranges (the season is short) try a different orange variety or try lemon instead 
  • don’t like tarragon? use sage instead add it to the pan with the butter to crisp up before adding the orange juice.
  • find tortellini to fiddly make ravioli instead 

The post Beet and ricotta tortellini with blood orange tarragon butter and hazelnuts appeared first on twigg studios.

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I love Brussel sprouts, but I know how much people hate them so I wanted to find a way to make them more appealing. so I shaved them up and sautéed them with soy, miso and sesame paste. I added some kale, carrot and radish and some sesame crusted tofu, its vegan (if you swap the egg noodles for a vegan alternative) which is great for all those taking part in veganuary (vegan January). I’m not vegan but I think its easy to create great meat free dishes when you are using Japanese flavours. I want to eat less meat than I do now so I am eating dishes like this as often as I can. this dish is so quick and is prepared and cooked in under 10 minutes, so I guess there is no excuse for me to not eat more healthier this year.

recipe

  • 200g Brussel sprouts
  • sesame oil
  • handful of kale
  • 2 tbsp. sesame paste
  • 1 tbsp. brown miso paste
  • 100 ml dark soy
  • 4 tbsp light soy sauce
  • 2 tbsp. rice vinegar
  • 50 ml water
  • 1 packet of fresh egg noodles or for vegan use noodles like soba or rice noodles
  • 1 or 2 tbsp. sesame seeds (black and white)
  • 1 carrot grated
  • 2 radishes finely sliced

tofu

  • 6 trips of tofu
  • 1 tbsp. sesame paste
  • 2 tbsp. soy sauce
  • 5 tbsp. mixed sesame seeds

in a food processer with the slicing blade finely shave the sprouts and add to a pan with some sesame oil. Sautee and add the kale and then add the sesame paste, miso paste and soy sauce and noodles (if using the fresh ones you don’t need to pre boil them if using dried soba or rice noodles cook first according to packet) then add some water (50ml) and stir fry. add some sesame seeds and the carrot and radish and stir together.

for the tofu mix the sesame paste and soy sauce then dip the tofu strips in it and then coat in sesame seeds and pan fry in some sesame oil until golden

serve the noodles topped with the tofu.

notes want more of a fiery kick add some chilli or fresh ginger.

The post sesame sprout and kale noodles with crispy sesame tofu appeared first on twigg studios.

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