Aimee Twigger

@twiggstudios

Visual storytelling author-recipes- food photography-styling Devon uk Winner-Pink lady food photographer of the year 2019/2020
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Today’s experiment, I adapted a dough recipe in @irina.r.georgescu book Tava and baked this Ginger orange and rhubarb loaf To make it I used 600-625g strong bread flour (I used Canadian extra strong) 14g or 2 sachets fast action yeast 8g salt 100g caster sugar 150g sour cream 2 eggs and 2 yolks 200ml whole milk 80g butter 1 tsp vanilla bean paste Zest of one large orange (blood orange) 70g candied stem ginger finely chopped 3 stems of forced rhubarb Egg for egg wash Warm the milk with the butter in a pan until the butter melts. Set aside to cool down a little. Add 600g of the flour in the bowl of a stand mixer fitted with the dough attachment. Add the sugar and salt to one side and the two sachets of yeast to the other. In a separate bowl mix together the sour cream, eggs and yolks and vanilla bean paste and add to the bowl with the flour. Add the orange zest and then with the mixer running add the milk and butter mixture. Knead for about 10 minutes until the soft dough mixture comes away from the side of the bowl. Some flour brands tend to absorb differently, so I needed to add 25g more flour so it was a better consistency. It will be very soft and elastic like brioche. Let rise for 1 hour to 1-30 until doubled In size. Using a potato peeler peel strips of Rhubarb. Slice up what is left over finely and mix with a the finely sliced candied stem ginger. Knock the air out of the dough, then knead in the rhubarb and ginger. Cut the dough into 6 equal balls then with lightly floured hands roll out into long ropes. Place the strands of rhubarb along each of the ropes of dough. Take three ropes of the dough at a time and braid together. Roll one of the braids into a circle then wrap the other one around it. Loosely cover then Leave to rise again for 1 hour. Preheat the oven to 180c Egg wash the dough then bake for about 45-50 minutes until it sounds hollow when tapped on the base. (I covered it with foil after 20 mins). Let cool. I mixed the juice from the blood orange I zested with icing sugar to make a glaze and drizzled it over the bread. #bakefeed #foodartproject #lifeandthyme #bonappetit #seasonalsimplicity #breadofinstagram
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4 days ago
The beautiful talented @glasgow_diaz cooking up a storm in the most gorgeous kitchen in @hoteldetingry in Provence last year at the @faire.press retreat. The light was so amazing that day. Jeni really is so much fun, of course she happily modelled a colander on her head, and with so much style 🤣. Jeni with the help of @harriet.olive cooked all the delicious meals that week. They were works of art in themselves, especially the puff pastry fish. I met so many incredibly talented people on that trip, and have so many amazing memories. #chasinglight #hautecuisines #creativephotography #photography #portraitphotography #Provence #thatsdarling #still _life_gallery #foodandwine #verilymoment
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6 days ago
I’m so Happy that it’s wild garlic season. Such a great time of the year to get out and forage. These are some old wild garlic pasta shots I found on my phone. It wouldn’t be wild garlic season without a focaccia, so that’s definitely on my to do list when I can get out to pick some. #wildgarlic #seasonalsimplicity #bonappetit #lifeandthyme #wildgarlicseason #pasta #pastaofinstagram #foodandwine #eattheworld #hautecuisines
1,883 205
8 days ago
Swipe for Some fun cocktails shots and clips I have done with @gourmetglow in the last few months. The last two fire ones were so exciting to capture. (Be careful when playing with fire though) We really enjoyed creating all these and experimenting with different things. Spending time with suze has made me fall in love with photography and videography again. #cocktails #cocktailsofinstagram #foodandwine #lifeandthyme #hautecuisines #foodphotography #foodvideography #darkandmoody #cocktailsdaily #gin
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18 days ago
Sparkly ginger beer poached pears with spices and orange. I made these before Christmas to serve with brown sugar meringue and orange curd. I woke up this morning thinking how I fancied some for dessert tonight with custard. I loved the smell of them poaching. To make them 5-6 pears 500ml ginger beer 2 strips of orange peel and lemon peel cut with a peeler Juice of one orange juice of one lemon 80g light brown sugar 2 cinnamon sticks 4 star anise 7 cloves 1 vanilla pod or 1 tsp vanilla bean paste In a small 16 or 18 inch saucepan. Pour in the ginger beer and add the lemon and orange juice. You may need more ginger beer if using a larger pan, you need enough to cover pears. Add the brown sugar, spices, vanilla and strips of zest and place on a medium heat. Stir to dissolve sugar. Add a circle of baking paper cut to the size of the pan with a hole cut in the center. Simmer them for 25-30 minutes or until pears are tender. It depends how firm they are, it could take a lot longer. Serve with some custard or meringues (full recipe for that on my blog) I used some edible glitter spray to make them look fancy. #poachedpear #gingerbeer #lifeandthyme #onvtable #hautecuisines #gloobyfood #eattheworld #flatlayfood #chasinglight #foodblogfeed #foodandwine
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24 days ago
Keep watching for the fire. Food and fun with friends. Creating is always so much better with friends, an opportunity to share thoughts, ideas and more importantly joy with those you are close to. Our fondness of food, fire and of course rum, inspired this rum raisin baked Alaska, enhanced by the festive spices in hot cross buns. We had flames, flying food and peanut by our side, it couldn’t have been more enjoyable. Keep an eye out for the recipe soon. #foodreels #bakedalaska #rumandraisin #bakefromscratch #bakefeed #bonappetit #hautecuisines #foodandwine #foodartproject #foodvideo #onvtable #seasonalsimplicity #rum #seasonalbaking #feedfeedbaking #forthemaking
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25 days ago
Cosy Fire side scene at @her_dark_materials house last weekend. Melty Époisses cheese, Saucisson and a freshly baked baguette. Can’t think of anything better. I hope you had a good weekend. #bonappetit #lifeandthyme #cosy #fireside #foodandwine #still _life_gallery #verilymoment #chasinglight #seasonalsimplicity
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25 days ago
Making Taralli at @her_dark_materials house at the weekend. I learnt how to make them a few years ago when I visited Puglia. They are dangerously moreish. We decided to flavour ours with lemon, fennel seeds and black pepper. They remind me of a little crunchy bread stick. You boil them and then bake them. They are great eaten as they are as a snack or broken up and sprinkled on pasta. You can add any flavour you like. I made them by eye, but I do have a basic recipe. The dough should feel like pasta dough. Taralli 225g plain flour 5g fine sea salt, plus more for boiling 60g extra virgin olive oil 100g dry white wine Zest of half a large lemon 1/4 tsp freshly ground black pepper (add more to your taste) 2 tsp fennel seeds ground with a pestle and mortar Add the flour onto the surface in a mound and make a well in the centre. Add the oil, white wine, salt, black pepper and ground fennel seeds. Use a fork to mix in the flour, then bring together into a dough. Knead for about 10 minutes until smooth. It should bounce back when you press it with your finger. Cover and let rest for 20 minutes. Cut off a piece of dough and roll into a rope, then break off small chunks and roll between your hands and form little circles by sticking the ends together. We decided to make teardrop shapes rather than circles. Repeat with the rest of the dough until you have formed all of the Taralli. Bring a pan of salted water to the boil, add them In batches and boil them they float (about 20-30 seconds), remove them with a slotted spoon and place on a clean tea towel. Preheat the oven to 180c Place them on a lined baking tray and bake for about 30-35 minutes. Until lightly golden. Let cool completely before serving. I think they taste better after a few hours or even the next day. #bakefeed #taralli #pugliancuisine #lifeandthyme #eattheworld #hautecuisines #still _life_gallery #seaonalsimplicity #chasinglight
1,422 157
1 month ago
One of my favourite photos from the weekend at @her_dark_materials house, such a dreamy corner. It was so lovely to have the fire lit during the day to keep us snug. The warm glow was so inviting. We got some beautiful leafy lemons. This was a shot before we made some taralli, I will share more about them and the recipe soon. #slowliving #lifeandthyme #still _life_gallery #chasinglight #wintermood #foodandwine #darkandmoody #beautifulcorners #lemons #winterlight #seasonalsimplicity #thatsdarling #cotswolds
2,142 131
1 month ago
Came to visit my friend @her_dark_materials for a few days. We made a delicious mess of poached rhubarb, blood orange, meringues and cardamom cream. Those beautiful droopy tulips stole the show. We are now sat by the fire with a little glass of wine chatting away. It’s always such fun to come and spend time with ros. #rhubarb #meringue #still _life_gallery #onvtable #seasonalsimplicity #lifeandthyme #bonappetit #hautecuisines #bloodorange #foodblogfeed
1,486 178
1 month ago
A variety of eggs, I love all the different colours from different breeds of chickens. These are burford brown, Cotswold legbar and leghorn whites from @clarence_court and some regular brown hen eggs, I love the little freckles. The last clip is some egg drama, just me experimenting with davinci resolve. No idea what I’m doing yet, but it’s fun to learn. Hope you are having an eggcellent day, (sorry couldn’t help it) 🥚 #still _life_photography #lifeandthyme #hautecuisines #eattheworld #egg #clarencecourt #eggs #thatsdarling #flatlaystyle #foodandwine #gloobyfood #foodphotography #chasinglight #darkandmoody
1,614 184
1 month ago