https://www.tablemannerspodcast.com/recipes daily 0.75 2026-06-16 https://www.tablemannerspodcast.com/recipes/pavlova-with-pistachio monthly 0.5 2026-06-16 https://images.squarespace-cdn.com/content/v1/5c3dc916b40b9dd4c8f86467/0459d156-78fd-411a-9d28-9a910bfc4fdf/1+%283%29.jpg Recipes - Pavlova with pistachio - recipe by lennie ware Ingredients – serves 6 5 egg whites a pinch of salt 416 grams caster sugar 1 teaspoon vanilla extract 1 teaspoon malt vinegar (or any you have to hand) 500ml double cream 300ml pistachio cream 250g (8 oz) raspberries and 250 grams strawberries Preparation method Preheat the oven to 140C (275F), gas mark 1. Draw a 23 cm (9 inch) circle on non-stick baking paper as a guide and place on a baking tray. Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff, then gradually whisk in the sugar. Whisk until it forms stiff peaks, this takes about 3 –4 minutes. Fold in the vanilla extract and vinegar. Spread the meringue mixture over the baking parchment in a circle. Bake on 140C for an hour and then leave in oven for half an hour. Mix whipped cream with pistachio cream. When pavlova is cool put on whipped cream and pistachio mix on the top. Toast some pistachios and chop them and spread on top and Then put on fresh strawberries, raspberries and Edible flowers if you want. https://www.tablemannerspodcast.com/recipes/pannacottarecipe monthly 0.5 2026-06-16 https://images.squarespace-cdn.com/content/v1/5c3dc916b40b9dd4c8f86467/63e43a63-49ca-4c06-89d0-742972634114/1.jpg Recipes - Panna Cotta - recipe by lennie ware Ingredients: 3 gelatine leaves 250ml/9fl oz milk 250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 25g/1oz sugar For the sauce 175g/6oz sugar For the panna cotta, soak the gelatine leaves in a little cold water until soft. Put the milk, cream, vanilla pod and seeds and sugar into a saucepan and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among 4 ramekins or glasses if you don’t want to turn the panNA cotta out and leave to cool. Place into the fridge for at least an hour, until set. in a saucepan, heat Frozen raspberries with a tablespoon of sugar. Heat through then make into a purée when the panNa cotta is set, Just scoop out half a passion fruit on to the top. https://www.tablemannerspodcast.com/listen daily 0.75 2026-03-16 https://www.tablemannerspodcast.com/about daily 0.75 2025-10-30 https://images.squarespace-cdn.com/content/v1/5c3dc916b40b9dd4c8f86467/4c05beba-7bc6-4fca-95ef-81032821e2cf/TABLEMANNERS19836_COMP+RETOUCH_OVERLAY_VERSION+1.jpg About https://images.squarespace-cdn.com/content/v1/5c3dc916b40b9dd4c8f86467/4c05beba-7bc6-4fca-95ef-81032821e2cf/TABLEMANNERS19836_COMP+RETOUCH_OVERLAY_VERSION+1.jpg About https://www.tablemannerspodcast.com/new-page daily 0.75 2019-01-15 https://www.tablemannerspodcast.com/privacy daily 0.75 2019-01-30 https://www.tablemannerspodcast.com/home daily 1.0 2025-10-23