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Emma Bickley

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Tag: vegetables

Backstage with a Vegetable Voyeur

Making friends with the family that owns my local Canberra greengrocer – Ziggy’s Fresh – has been one of the unexpected foodie highlights of my year.

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I’ve learned a ridiculous amount about food and photography in the last two years. Along the way I’ve been fortunate enough to meet a few key people who have inspired and supported me. The Sydney Food Sisters @sydneyfoodsisters are two such people. Through their immaculate attention to detail, thoughtful writing and general awesomeness, they’ve encouraged me to work toward my goals in this really fun - but often challenging - industry. When you find people who seek to lift up those around them, hang on for dear life. Sorry ladies, you’re stuck with me. 😍 [Thank you!] This is their amazing Spanakopita recipe. Hands down, best I’ve ever made. Give them a follow and try this delicious cheese & spinach pastry this weekend.

NEW BLOG POST - Have you been affected by Crumble panic? As the days get warmer I feel myself stressing: how many more crumbles can I make before it’s too hot to enjoy them? And seeing as this is the year I reconnected with RHUBARB, you can understand the intensity of my crisis! Lucky for you I’ve blogged a delicious pistachio and rhubarb crumble for you to try at least once before the temperature goes up. 📸 PS: new camera, who dis? 😉 Recipe created as part of an on-going paid partnership with Ziggys Fresh and is also published on their website #sponsored @ziggysfresh

NEW BLOG POST - Citrus Sunshine Slice is up on the blog now! Start spring with a citrus stained glass made up of blood orange, Cara Cara and cumquats. Made with a classic upside down cake technique and a simple caramel, it’s what you should be baking this weekend. 🍊 LINK IN BIO 🍊 🍋 #sponsored Recipe developed as part of my on-going paid collaboration with @ziggysfresh

The aqua-FUN-ba experiment continues with these little eggless meringue kisses. What the recipe lacks in egg, it makes up for in sugar and food colouring! 🤣 Do you know how to get the coloured swirls? Paint vertical stripes of food dye on the inside of your piping bag before filling. Boom 💥 Next challenge: aquafaba mousse, as recommended by many of you.

Let’s get EGGLESS! This pav has zero egg, not an iota nor a skerrick. Zip. It’s all in the chickpea water. Yep. Aquafaba. Before you all ask, tastes EXACTLY the same. Did I think this would work? Probably not. Would I keep making pavs with it? Maybe. I just wonder who discovered this and how many things they tried until they got here? 🤔 🎂 Recipe from @deliciousaus ingredients #sponsored by @ziggysfresh

Happy Monday folks - I’m back on deck after a week off and reminding you that, OMG, I created my very FIRST ever RECIPE CARD in conjunction with @ziggysfresh 🥳 ... can you tell I’m excited?! So, next time you’re in store you can pick one up along with the ingredients for these delicious Tex-Mex Eggs. It’d be amazing if you could give it a whirl and TAG me in your pics. The easy instruction video is up on my feed too SO CHECK IT OUT. Some of you have already made it and I’m so grateful for the support xx Happy cooking xx

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