Category:Recipes

Baked Celeriac Recipe: ELY WINE BARS

Baked Celeriac Recipe: ELY WINE BARS

Enjoy making the popular ELY Baked Celeriac at home! Head Chef at ELY WINE BAR, Valentin, was kind enough to share his treasured recipe. Let us know if it tastes as good as Val’s dish.   Ingredients 1 celeriac 100g Shimeji mushrooms (or other mushrooms if you prefer) 20g flaked almonds, hazelnuts, or other nuts to […]

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Easy Buttermilk Panna Cotta

Easy Buttermilk Panna Cotta

Although the weather doesn’t always play along, summer is here. We bet that just like most of us you wish you were in the Mediterranean, soaking up the gorgeous weather with your sun kissed skin, washing your blues away with a cocktail in hand, toes dipped in the crystal-clear, turquoise water and the sweet smell […]

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Berry Dessert: Frozen Yogurt Berry Cup Recipe

Berry Dessert: Frozen Yogurt Berry Cup Recipe

This fresh, fruity and good for you, delicious frozen berry dessert offers guilt-free indulgence.   Ingredients: 200g mixed nuts (pecans, walnuts, almonds) 500g mixed berries (strawberries, raspberries, blueberries, blackberries) 500g set organic plain yogurt, chilled 2 tbsp good honey Mint leaves, to serve   Serves 4-6 Click here for a printable version of this recipe […]

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Hot Cross Buns Recipe: Chef Yamila’s go-to sticky Easter treat!

Hot Cross Buns Recipe: Chef Yamila’s go-to sticky Easter treat!

We have the very best hot cross buns recipe available to you! Traditionally eaten on Good Friday we just love these sweet sticky Easter treats. Good Friday changes every year, and this year it on the 19th April. To see how Easter Weekend is determined, click here. We thought you might like to do some […]

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Some BBQ tips & Recipes from ely

Some BBQ tips & Recipes from ely

At ely we love a good BBQ! This summer we are looking to share the love and help make your BBQs at home even better. We have picked the brains of our executive chef and sommelier about recipes and tips they feel make a great BBQ occasion. Chef, Ryan, and sommelier, Ian, got very excited […]

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