elizabethsilverfood

elizabethsilverfood This is a source for recipes and all things food!

New Year new beginnings. Working on the launch of my Food Photography, Food Stylist and Recipe Developer website and bus...
26/01/2026

New Year new beginnings. Working on the launch of my Food Photography, Food Stylist and Recipe Developer website and business. Watch this space! ❤️

This was a fun commission from a neighbour for her Mum’s 90th birthday. Mum ‘Maisie’ is a keen gardener and allotment ho...
16/01/2026

This was a fun commission from a neighbour for her Mum’s 90th birthday. Mum ‘Maisie’ is a keen gardener and allotment holder and loves growing sunflowers 🌻

I entered a recipe and photo for the ‘Porcino in Cucina’ competition held by Fiera del Fungo di Borgotaro, September 20...
20/08/2025

I entered a recipe and photo for the ‘Porcino in Cucina’ competition held by Fiera del Fungo di Borgotaro, September 20-21 & 27-28 🍄‍🟫
(If you don’t have freshly picked wild, edible Porcini mushrooms substitute with your favourite cultivated shroom 🍄‍🟫).

Porcini with Butter Beans and Marsala

•2 tbsp olive oil
•1 onion, diced
•250g Porcini mushrooms, sliced
•2 cloves garlic, crushed
•100ml Marsala wine
•1tbsp dried Porcini pieces, hydrated in 200ml boiling water
•250g canned butter beans, drained
•100ml double cream
•2 tbsp chopped fresh herbs eg rosemary, oregano, thyme, parsley
•salt and freshly ground black pepper

Method:
1. In a heavy based pan heat the olive oil and add the onion. Sauté until softened. Stir in the Porcini slices and fry for 2-3 minutes.
2. Add the crushed garlic and fry gently for 1 minute.
3. Turn the heat up and pour in the Marsala wine so it sizzles. Simmer for 1-2 minutes.
4. Add the dried Porcini and the water they’re soaked in.
5. Stir in the butter beans and cream and simmer gently for 10-15 minutes.
6. Stir in the chopped fresh herbs towards the end of cooking and season to taste.

Delicious on its own as a main dish with warm, crusty bread or served as a side dish for chicken, pork or veal.

Capturing the flavours of the Mediterranean in this lovely warm summer like weather we’re waving at the moment in the UK...
14/05/2025

Capturing the flavours of the Mediterranean in this lovely warm summer like weather we’re waving at the moment in the UK. Sour dough toast topped with houmous, tomato slices, roasted courgette slices, green olives, crumbled feta, red onion slices and fresh oregano leaves and drizzled with plenty of evvo! Healthy heart food!

Dulce de Leche and Chocolate Ganache Tart. Been doing a bit of serious BH baking! I visited Argentina 🇦🇷 in March and fo...
05/05/2025

Dulce de Leche and Chocolate Ganache Tart. Been doing a bit of serious BH baking!
I visited Argentina 🇦🇷 in March and found this amazing shop in the San Telmo district of Buenos Aires dedicated to the sale of this Latin American confectionary treat. Dulce de leche literally means “sweet milk” and is made by heating milk with sugar and butter and adding condensed milk to produce a thick, caramel like sauce that’s used for cake, dessert and tart fillings, spread on toast or crepes or used to top ice cream. It is spoon 🥄 lickingly delicious! Obviously I had to bring home a few jars of the sweet stuff. Here I’ve used it to spread over a sweet pastry base (baked blind) and topped with chocolate ganache (8oz double cream and 8oz dark chocolate). A salted chocolate 🍫 ganache would be a delicious option! Decorated with a blob of Chantilly cream, chocolate shavings, strawberry 🍓 slices and strawberry flowers and lemon verbena sprigs 🌿 from the garden.
Happy BH everyone albeit a chilly one here in the UK! 🇬🇧

Lilac season! Picked from my Mum’s garden 💜 I wish there was ‘sratchnsniffogram’ as the fragrance is heavenly! 💜 ...
29/04/2025

Lilac season! Picked from my Mum’s garden 💜 I wish there was ‘sratchnsniffogram’ as the fragrance is heavenly! 💜

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