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Thin crust spelt pizza with beet & chèvre (vegan option) (Nourish Atelier)

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Mary Berry’s Apple and Cinnamon Cake

Apple and Cinnamon Cake (Mary Berry). Unlike my other apple cakes, this one calls for grated apples.

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Baobab Energy Balls by Deliciously Ella

In our first video of a series with the lovely Ella Woodward from Deliciously Ella, she shows you how to make her Baobab Energy Balls. These bites of energy are

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Immune Boosting Porridge from the site: http://honestlyhealthyfood.com/2015/01/03/immune-boosting-porridge/

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Traditional Lebanese Ma'Mool Sweets. Great for deserts or with your tea. Read recipe here: http://www.the-lebanese-kitchen.com/recipes/desserts/mamool-cookies/

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Risotto with peas - a fantastic healthy recipe from Gwyneth Paltrow's 'It's All Good'. Gwyneth takes away the stodgy ingredients like cheese and wine and replaces it with healthy vegetables instead.

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Boeuf bourguignon with baguette dumplings

Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.

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Rhubarb Upside-Down Cake

NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.

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Mushroom risotto with Parmesan and truffle oil

This easy 15 minute mushroom risotto recipe from Paul Heathcote is simply delicious. Use an assortment of mushrooms for extra flavour.

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Incredible roasted shoulder of lamb with smashed veg and greens

incredible roasted shoulder of lamb with smashed veg & greens | Jamie Oliver | Food | Jamie Oliver (UK)

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Savory oatmeal: Skirlie is an old-fashioned savory oat dish from Scotland made with oats and onions cooked in butter or dripping. I’ve been experimenting with this again recently made with olive oil, fresh herbs and a few extra veggies. It’s ridiculously easy to make, healthy and far easier to wash up than porridge.

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