Nigella Semolina Pudding is a tasty treat that only needs a few simple ingredients, like milk, semolina, vanilla sugar, and ground cinnamon. It takes 20 minutes to put together and can feed 4 people.
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
Nigella Lawson Banoffee Pie is made with digestive biscuits, unsalted butter, ripe bananas, condensed milk, heavy cream, dark chocolate. This British Nigella Lawson Banoffee Pie recipe delicious dessert takes about 7 hours to prepare and can serve up to 8 to 10 people.
I haven't done a tremendous amount of fiddling with this, but I did once make it, for friends who are more chocolate-crazed than I am, by replacing 25g / 3 tablespoons of the flour with good cocoa powder (not drinking chocolate) and adding 100g / 4oz of dark chocolate, cut up into smallish chunks. And you could just as easily use the chocolate chips sold in the baking aisle of supermarkets. If you're thinking about giving this cake to children, don't worry, the alcohol doesn't pervade: you just end up with stickily, aromatically swollen fruit. For US cup measures, use the toggle at the top of the ingredients list.
Nigella Victoria Sponge is made with self-raising flour, unsalted butter, caster sugar, eggs, vanilla extract, whole milk. This British Nigella Victoria Sponge recipe creates a classic and fluffy cake that takes about 40 minutes to prepare (plus cooling time) and can serve up to 8 people.
Nigella Semolina Pudding recipe is made with milk, semolina, vanilla sugar, and ground cinnamon, creating a delicious and comforting dessert it Takes 20 minutes to prepare and serves 4.
This, an adaption of Claudia Roden's magnificent orange and almond cake, is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
An indulgent selection of puddings and cakes – from lemon pavlova to a boozy British trifle
You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).
Nigella Lawson Banoffee Pie is made with digestive biscuits, unsalted butter, ripe bananas, condensed milk, heavy cream, dark chocolate. This British Nigella Lawson Banoffee Pie recipe delicious dessert takes about 7 hours to prepare and can serve up to 8 to 10 people.
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. For US cup measures, use the toggle at the top of the ingredients list.
Nigella Lawson's Rice Pudding Cake, as seen on the BBC2 series Cook, Eat, Repeat, is a comforting, British take on the Italian classic, torta di riso.
Nigella carrot cake is made with fresh carrots, crunchy walnuts, warming spices, and crystallised ginger, topped with creamy cream cheese icing. This delicious Nigella Carrot Cake recipe takes about 1 hour to prepare and can serve 8-12 people.
This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.
For those of you not yet familiar with the term procrastibaking, this is a prime example of the genre, and while I have certainly pioneered the practice, the brilliant coinage is one Aya Reina’s — I feel it deserves wider circulation. I was in the middle of the photo shoot for Simply Nigella when I first made these — I was putting off typing up some recipe changes and was suddenly gripped by an urgent need to make these cookies. The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Nigella carrot cake is made with fresh carrots, crunchy walnuts, warming spices, and crystallised ginger, topped with creamy cream cheese icing. This delicious Nigella Carrot Cake recipe takes about 1 hour to prepare and can serve 8-12 people.
This is a lovely and comforting Romanian main dish i love very much. My mum's recipe, below is delicious! It is a meat dish (the peppers are stuffed with a mix of beef and pork mince) but we also adapt it for the religious "fasts" stuffing the peppers only with rice and vegetables. (for 40 days before Easter and 40 days before Christmas the more religious Romanian Orthodox Christians do not eat meat, cheese or eggs).
This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is debatable. I often use storebought crepes, but if you want to make your own, the recipe is here. For US cup measures, use the toggle at the top of the ingredients list.
There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino off Strathearn Place in what is properly called Tyburnia, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same. I love these oranges really cold, crispy with caramel and richly dolloped with Greek yoghurt, which means you need to make them enough in advance so that they've got time to chill in the fridge. But don't make them too far in advance: after a day, the sugary carapace will disappear, melting into the fruit's juices. For US cup measures, use the toggle at the top of the ingredients list.
Recipe from Bill Granger Sydney Food
On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax. The cake itself is as richly and rewardingly sustaining: a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen centre then cloudily filled with softly whipped cream and sprinkled with cocoa powder. As Richard Sax says, "intensity, then relief, in each bite". For US cup measures, use the toggle at the top of the ingredients list.
It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one. For here’s the thing: you’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter. It’s not. It’s never difficult to make, just difficult to get right. I may be picky, but to my mind, or my mouth, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too. For US cup measures, use the toggle at the top of the ingredients list.
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Not that I have anything against fish fingers — a fish finger sandwich is right up there on my list of most-savoured comfort foods — but I hadn’t thought they were the stuff of recipes. And then I learnt about the Bird’s Eye Bhorta on the journalist Ash Sarkar’s Twitter feed, and everything changed for me. As it will for you if you try this. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits. For US cup measures, use the toggle at the top of the ingredients list.
This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles. For US cup measures, use the toggle at the top of the ingredients list.
Pecans, buttermilk, and maple syrup, oh my!
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Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s granny, who gave her the recipe. The striped pattern on top is made with a fork. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.
Churros are ubiquitous in Spain and Mexico. And of course, there are the horrid representation in ballparks in America. If you have no fear of frying, they are actually pretty easy with a solid pate a chou recipe. This version subs out hot chocolate for Mexican spiced sugar, for a little crunch and spice.
An indulgent selection of puddings and cakes – from lemon pavlova to a boozy British trifle
ROSE AND PEPPER PAVLOVA WITH STRAWBERRIES AND PASSIONFRUIT The flavors sound so bold here and yet taste so delicate. My maternal grandfather used
How to make Nigella Lawson’s Genius one-pan Chicken & Pea Traybake from her cookbook At My Table—the best trick for crispy, juicy chicken thighs.
Nigella Lawson Chocolate Brownies are probably the only brownie recipe you will ever need.
Nigella Lawson Courgette Cake recipe is a delicious cake made with grated courgettes (zucchini), sultanas (golden raisins), walnuts, ground cinnamon, and all-purpose flour. This British cake, perfect for breakfast, dessert, or as an appetizer, takes about 1 hour and 5 minutes to prepare, including baking and cooling time, and serves 8 people.
This dark, sumptuous Chocolate and Tahini Banana Bread from Cook, Eat, Repeat, is an elegant twist on the popular bake.
Nigella Lawson served up a refreshing lemon blossom cocktail on Nigella’s Cook, Eat, Repeat. The ingredients include: vodka, limoncello, elderflower cordial, fresh lemon juice and ice. (adsbygoogle…
