Lemon Spaghetti with crab: this is about as easy as pasta gets. ‘Cooking’ the sauce merely involves a little warming through to make an indulgent and bright supper in a few minutes. Recipes Alice Hart, styling Emma Thomas, photographs Emma Lee. http://www.hglivingbeautifully.com/2015/06/07/zest-for-life-3-recipes-celebrating-citrus-fruit/

Lemon Spaghetti with crab: this is about as easy as pasta gets. ‘Cooking’ the sauce merely involves a little warming through to make an indulgent and bright supper in a few minutes. Recipes Alice Hart, styling Emma Thomas, photographs Emma Lee. http://www.hglivingbeautifully.com/2015/06/07/zest-for-life-3-recipes-celebrating-citrus-fruit/

Pea pesto & prawn spaghetti ... frozen peas, garlic & herb soft cheese, lemon, garlic, spaghetti, cooked prawns

Pea pesto & prawn spaghetti

Pea pesto & prawn spaghetti ... frozen peas, garlic & herb soft cheese, lemon, garlic, spaghetti, cooked prawns

Whole fire-pit salmon with a preserved lemon relish: A whole salmon always makes an impressive centrepiece; even more so when cooked over a fire pit or barbecue (wrapped in paper). Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Whole fire-pit salmon with a preserved lemon relish: A whole salmon always makes an impressive centrepiece; even more so when cooked over a fire pit or barbecue (wrapped in paper). Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Fennel, olive, bresaola and orange salad:  Bresaola, a delicately sliced, cured beef, makes a fine salad when combined with the fresh, clean flavours of fennel and orange. Recipes Alice Hart, styling Emma Thomas, photographs Emma Lee. http://www.hglivingbeautifully.com/2015/06/07/zest-for-life-3-recipes-celebrating-citrus-fruit/

Fennel, olive, bresaola and orange salad: Bresaola, a delicately sliced, cured beef, makes a fine salad when combined with the fresh, clean flavours of fennel and orange. Recipes Alice Hart, styling Emma Thomas, photographs Emma Lee. http://www.hglivingbeautifully.com/2015/06/07/zest-for-life-3-recipes-celebrating-citrus-fruit/

The Italian Dish - Posts - Cacio e Pepe (Pasta with Cheese and Pepper)    serves 5-6 as a side or first course    Ingredients:         8 ounces spaghetti      3 tablespoons olive oil      2 teaspoons cracked fresh pepper      1-1/2 cups freshly grated Pecorino Romano cheese

The Italian Dish - Posts - Cacio e Pepe (Pasta with Cheese and Pepper) serves 5-6 as a side or first course Ingredients: 8 ounces spaghetti 3 tablespoons olive oil 2 teaspoons cracked fresh pepper 1-1/2 cups freshly grated Pecorino Romano cheese

Brown sugar meringue stack with summer berries and vanilla cream: This decadent extravaganza of marshmallow-y, crisp-edged meringue, soft vanilla cream, vibrant berries, grated chocolate and pistachios couldn’t be anything other than delicious. Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Brown sugar meringue stack with summer berries and vanilla cream: This decadent extravaganza of marshmallow-y, crisp-edged meringue, soft vanilla cream, vibrant berries, grated chocolate and pistachios couldn’t be anything other than delicious. Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Gin and rosemary fizz: rosemary works so well with the juniper and other botanicals in gin. Keep the base syrup of rosemary and lemon in the fridge for up to two weeks, ready to make a cocktail with a twist at the drop of a hat. Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Gin and rosemary fizz: rosemary works so well with the juniper and other botanicals in gin. Keep the base syrup of rosemary and lemon in the fridge for up to two weeks, ready to make a cocktail with a twist at the drop of a hat. Recipes and food styling; Alice Hart, prop Styling; Lucy Attwater, photograph; Emma Lee. http://www.hglivingbeautifully.com/2015/05/06/a-summer-feast-in-the-forest/

Cake with blueberries, raspberries and lemon | Plaatcake met bosbessen en frambozen | Recipe on www.francescakookt.nl

Cake with blueberries, raspberries and lemon | Plaatcake met bosbessen en frambozen | Recipe on www.francescakookt.nl

Pinterest
Search