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Remove the middle plank of a picnic table.  Insert with a trough, and fill with ice for chilled bottles.

Remove the middle plank of a picnic table. Insert with a trough, and fill with ice for chilled bottles.

A cold, baked salmon, a mild mayonnaise and cucumber... Nigel Slater is hooked on a summer catch.

Dish for compliments

A cold, baked salmon, a mild mayonnaise and cucumber... Nigel Slater is hooked on a summer catch.

Need to restart after the festive period? Get back into a healthy routine with HelloFresh! ➜ Use code HELLOPIN40 at checkout to get £20 off both your first and second box! End date: 03/30

Need to restart after the festive period? Get back into a healthy routine with HelloFresh! ➜ Use code HELLOPIN40 at checkout to get £20 off both your first and second box! End date: 03/30

spaghetti carbonara- mix egg with 50 ml cream and 50g hard cheese, boil spaghetti , fry pancetta with garlic, turn off heat on spag and bacon, spoon spag into bacon pan and pour egg mix in mixing quickly - done

Ultimate spaghetti carbonara

spaghetti carbonara- mix egg with 50 ml cream and 50g hard cheese, boil spaghetti , fry pancetta with garlic, turn off heat on spag and bacon, spoon spag into bacon pan and pour egg mix in mixing quickly - done

Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants.   BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch  - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved.  Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup.  If necessary, add a little more flour or water.

Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.

Thyme, elderflower & lemon ice lollies - These thyme, elderflower and lemon ice lollies are a great grown-up treat to help you cool down in the warmer months. You can make this into a cordial too, just reduce the water to 750ml and strain into sterilised jars.

Thyme, elderflower & lemon ice lollies recipe

Thyme, elderflower & lemon ice lollies - These thyme, elderflower and lemon ice lollies are a great grown-up treat to help you cool down in the warmer months. You can make this into a cordial too, just reduce the water to 750ml and strain into sterilised jars.

Freeze action: I like how the freeze of the water is because you can see the water feather out at the top and the water colour splash fall into the water.

Freeze action: I like how the freeze of the water is because you can see the water feather out at the top and the water colour splash fall into the water.

For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped

Raspberry, white chocolate & pistachio profiteroles

For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped

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