This sweet, spiced beetroot recipe is moreish and doesn't have the earthy flavour reminiscent of dirt. It's sweet but not sticky and jam like although if you prefer a nice sticky marmalade texture feel free to increase the sugar to one and a half cups and add some orange zest. I served this with the roasted lamb rack in a side pot where Mr NQN wolfed it down quickly without leaving me any. I had to hide the jars!
5 minutes prep, 5 minutes to cook, this is a dream recipe Dear Reader! This recipe is one of those that you really have to keep up your sleeve. You will not believe how tasty these scallops are and how fast they are to make! And yes this is a pushy recipe!
So what were they like? They were marvellously good with the sweetness never overpowering as we used marmalade rather than a jam. There were Asian flavours from the ginger and soy and we soon forget the heat when we were eating these which I never really wanted to end. The flavour permeated the ribs very nicely indeed and this was after only marinating these for an hour!
How often Dear Reader, do you read a recipe and realise that you have absolutely everything to hand to make it right then and there. I must admit that when it happens, I start thanking the stars and the culinary gods, especially if it is using up leftover items.
Dear Reader did you know that you can make noodles out of eggplant? These eggplant noodles are a wonderful low carb alternative to wheat noodles. Using just three ingredients you can make these delicious spicy, saucy eggplant noodles! You may just find yourself making these a bit too often (but as it's mostly vegetables, that's perfectly ok!).
But this is really good. Like freakishly good. If I were to recommend you make something this week, it's this. It's really based on a marmalade I had years ago at a stall at Matakana Farmers Markets in New Zealand. I have a terrible memory for names but a good memory for food and I recall trying this jam or marmalade and thinking that it was utterly delicious and then filing it away in my head to make later. Much later as it turns out. Carrots are one of those things that we always seem to have in our crisper. They're plentiful, easy to buy and cheap and we go through a bag a week easily. Until one week where I went away and my carrots were neglected. They needed to be loved, they needed to be eaten and so they became this marmalade.
The rhythm of a city is often found at a market. Where people shop and eat gives an insight into their way of life for a city's or town's inhabitants and it's often my preferred first stop whenever I arrive somewhere new. Vega markets in the centre of Santiago in the Recoleta area is a seven day market that promises to introduce me to Chilean cuisine.
Orzo pasta is a non-negotiable staple in my kitchen. Simply dressed in butter and salt, and maybe a dusting of nutmeg or grated Parmesan, or indeed both, it often serves at my table as a substitute for rice or potatoes, and I regularly use it to cook what in Italian is pasta risottata, a kind of pasta risotto. It makes for wonderful, cosy one-pot dishes, of which this is a pre-eminent example. For US cup measures, use the toggle at the top of the ingredients list.
Lasagna alla Vodka is a combination of a much loved lasagna and pasta alla vodka, a delicious vodka and cream based sauce. It's distinctive orange hued sauce and peppery flavour comes from the addition of these two ingredients and has to be tasted to be believed! This is a pushy recipe Dear Reader!
So how was it? The souffle came out beautifully-fluffy and light and cheesey it had flavour some the goat's cheese and with a creamy, sauce it was rich and satisfying. And importantly had no hint that it had come from the depths of the freezer. Save this recipe for a time when you know you'll be entertaining as it is a decadent but delicious item to serve guests. And like the domestic goddess you are, just bake with some cream and serve to much applause.
Everyone loves Palak Paneer, that classic Punjabi Indian curry made with spinach and cheese. But have you tried it with halloumi instead of paneer? Pan frying this wonderful cheese adds a new dimension of texture to this curry and the halloumi is already perfectly salty and seasoned! This is a pushy recipe curry lovers!
Ooh ooh!! It's me Dear Reader! Can you see me behind the pile of scones with crumbs around my mouth? These "green grass" scones or rocket and cheese scones are so amazingly good! Light and fluffy they come with two caveats: a) you cannot stop at one and I ate 4 on the first day and b) it's a pushy recipe so please make this and you'll be duly rewarded.
It's time to get more creative and fun with your focaccia! Make a creative mosaic pattern on your bread. Not only does it make it pretty but it makes your focaccia even tastier with the added vegetables. Take a peek at how to make this Moroccan Tile Mosaic Focaccia - it's easier than you think!
There's nothing quite like the gorgeous simplicity of a lemon tart. It gives you a perfect puckery tang and yet never feels too rich or heavy. This lemon tart is balanced with mascarpone for a touch of creaminess along with that wonderful lemon hit! I named her Lola.
Want to learn how to master easy no knead bread and make wonderful, eye-catching bread loaves with it? This is a delicious adaption of the famous 3 ingredient no knead bread from 2010 that you can make as a plain loaf or this margarita pizza boat!
This is a boysenberry chocolate mud cake, tinted so that the dark purple contrasts against the buttercream icing. I spread some boysenberry jam between each layer and a little icing just for visual contrast. The flower on top was the result of me playing with my new flower making toys that I picked up at the Couture Cakes cupcake decorating class. I'm not even sure what flower it is meant to be and I urge you to not look too closely or you'll see the many flaws!
These pizza scrolls are an irresistible treat that you will make over and over again! Easy puff pastry is rolled out thin and covered with tomato sauce, chilli salami, mozzarella and cheddar cheese and black olives to make an entire tray of the best pizza scrolls ever!
My absolute obsession is spicy noodles and if you've been on social media lately you'll see the noodles that have taken the world by storm! Biang Biang noodles are thick noodles that could double as a belt. It is said that one biang biang noodle can fill an entire rice bowl (and it's true!). Learn how to make these surprisingly easy noodles - I promise, you'll be as stunned as I was as to how fun and tasty they are!
A hand pie is a Southern version of a pastie or a turnover and is simple a pie in a half moon shape that is ideal for lunches or picnics as it is easily transported. They can be baked, fried or deep fried and filled with either a sweet or savoury topping. You know I sometimes get pushy for people to make things and this is one of those recipes (perhaps I should start a category of "pushy" recipes for the ones that I really urge readers to make! ;) ). Also, if you've never made pastry from scratch, I suggest that you start with this the one because it is a dream to work with and it will help build confidence in pastry making. It's a dream to eat too, as witnessed by the fact that I polished off three and a half before palming off a couple to a happy to scoff Mr NQN and shoving the rest in the deep freeze, out of trouble.
This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with crisp, oil-free fries of utter fabulousness. For US cup measures, use the toggle at the top of the ingredients list.
Well, of course we do swear although I don't know about excessively but something that we do well in Australia is multicultural food. And this cake could really belong to any ethnicity really although the first I think about is Greek with luscious figs and honey on top of a moist yogurt cake. I did apologise on twitter a week or so ago because every single fig that I had bought to cook with was eaten by yours truly (with the occasional one going to Mr NQN ;)). This year's figs have been particularly luscious and I only really buy the them if I can pick the figs individually because a dry, light fig is such a different sensation from a luscious, sweet fig that tastes like syrupy jelly inside. I've even been known to eat eight in one sitting, stopping only because I had run out. And that was the cause of some light swearing ;)
Want to make incredible pizza from scratch at home? Try this incredibly easy and delicious homemade pizza dough with a thin, crispy crust and fat, chewy edges. You don't even need a mixer or use elbow grease to make it as it is a no knead dough. Your dough also gets a long ferment which develops its flavour and makes it easier to digest! This is a pushy recipe Dear Reader and I am SO excited to share this with you as I've been testing this for weeks!
People tend to look at those that pickle as strange earthlings. If you pickle, they make assumptions. Like you have sheep roaming around your backyard and you go out to shear them and then spin their wool to knit a jumper. I am nowhere close to this (I can't imagine our apartment's body corporate allowing sheep to graze among the laundry lines) but I do love pickling.
Discover how to use Black Seed Oil in your healing journey. Black seeds have been shown to help with Asthma & respiratory problems, skin conditions, Diabetes, heart health, brain health, and cancer healing. You will also find recipes and where to get organic cold pressed Nigella Sativa Oil.
Without blowing my own horn too much, I have to tell you this Earl Grey "London Fog" cake is a devastating beauty. With two layers of Earl Grey infused sponge cake and a drizzle of Earl Grey syrup, soft billowy whipped vanilla cream and a canopy of edible flowers it's a surprisingly easy show stopper. It was inspired by one of the blog's most popular cakes: the chai spiced cake. It made me wonder why there were so many coffee cakes but what about tea cakes? Or cakes with actual tea in them.
Bakewell pudding or tart is a traditional English baked treat featuring a shortcrust base topped with jam and a frangipane topping - easy and delicious!
Nigella Lawson's clever Mine-All-Mine Sweet and Salty Chocolate Cookie recipe, as seen on the BBC2 series Cook, Eat Repeat, makes just the right amount for one or two people.
Een tijdje geleden kocht ik een nieuwe oven voor in mijn keuken thuis, eentje met allerlei 'toeters en bellen': de Bosch Serie 8 bakoven pyrolyse HBG8755S1. De eerste keer dat ik er vloerbroden in bakte kon ik wel huilen. Ze kwamen er heel anders uit dan uit mijn oude recht toe recht aan oven. Busbrood en kleine zachte broodjes gingen meteen uitstekend, zowel op de boven-/onderwarmte stand als op de hete luchtstand maar vloerbrood met een knapperige korst was een heel ander verhaal. Inmiddels zijn we een paar weken verder en kan ik weer lachen als ik er vloerbrood in bak, hoewel de korst toch iets minder knapperig wordt dan in mijn oude oven. Ik experimenteer gewoon verder 😀. Update: vloerbroden bak ik tegenwoordig altijd in een pan af, de korst wordt nu weer mooie knapperig en de broden krijgen een mooie ovenrijs. Vanmiddag deelde ik al een foto van dit brood op mijn Facebookpagina Uit de keuken van Levine en een oud workshopdeelnemer vroeg zich af of ik tegenwoordig ook thuis bak, terwijl ik mijn eigen 'school' heb. Ja hoor, ik bak ook nog regelmatig thuis brood. Dan bak ik maar 1 brood of 2 kleinere of bak ik testrecepten voor mijn 3e boek. Dat kan dan mooi tussen allerlei andere bezigheden in huis door. Ik ken mezelf, als ik naar de workshopruimte ga dan weet ik al van tevoren dat ik me daar de hele dag kan vermaken en dan komt er van klusjes thuis weer niets terecht .... Ik bak dit brood regelmatig en de ene keer gebruik ik alleen Franse bloem T65 en de andere keer vervang ik de helft van de T65 door semolina. Soms laat ik de nigellazaadjes weg in of ik vervang ze door zwart sesamzaad of zonnebloem- of pompoenpitten. Het kan allemaal! Vandaag heb ik vanwege de tijd een klein beetje instant gist aan het deeg toegevoegd. Het deeg rijst dan iets sneller. Onder het recept staat een foto van het brood met alleen desem als rijsmiddel en zonder zaadjes. Desembrood met kurkuma en nigella 1 groot brood of 2 kleinere Levain: 20 gram desem, 100% hydratatie 90 gram Franse bloem T65 90 gram water Deeg: de levain 200 gram Franse bloem T65 200 gram semolina 200 + 35 gram water, 20 – 25 °C 2 gram kurkuma 8 gram zout 10 gram olijfolie 20 gram nigellazaad 2 gram instant gist (optioneel) Verder: olijfolie om handen en kom mee in te vetten (rogge)bloem om het deeg en rijsmandjes mee te bestuiven 2 rijsmandjes pizzaschep of snijplank bekleed met bakpapier pizza-/broodbaksteen of ovenbestendige pan + deksel braadslede, laag bakblik of DeSh~Stoom Levain: Meng desem, T65 en water in een kom. Dek de kom af en laat het mengsel 8 – 12 uur op kamertemperatuur staan. Autolyse: Meng levain, T65, semolina en 200 gram water in de kom van een standmixer/spiraalkneder in ± 2 minuten tot een ruw deeg. Dek de kom af en laat het mengsel 30 minuten staan. Kneden: Voeg kurkuma, zout, olijfolie en gist (optioneel) toe en kneed in 6 - 10 minuten tot een soepel deeg. Voeg tegen het einde van kneedtijd de resterende 35 gram water langzaam toe. Let op: Het is een licht plakkerig deeg, geen extra bloem of meel toevoegen. 1e rijs en vouwen: Vorm een bal van het deeg en leg de deegbal in een licht met olijfolie ingevette kom. Vouw het deeg na 30 en 60 (stretch & fold): rek de bovenkant van het deeg uit en vouw het over zichzelf terug, doe dit ook met de onderkant en met de zijkanten. Draai het deeg om en dek de kom af. Laat het deeg na de laatste keer vouwen verder rijzen totdat het ongeveer in volume verdubbeld is. Vormen: Stort het deeg op een licht met (rogge)bloem bestrooide werkplek. Verdeel het met een deegsteker in twee gelijke stukken (vervalt als je 1 groot brood wilt bakken). Bol de stukken deeg (eventueel met behulp van een deegsteker) losjes op en laat de deegbollen afgedekt 20 – 30 minuten rusten. Bol het deeg nog een keer op om er ronde broden van te maken (boules) of vorm er langwerpige broden (batards) van. Klik hier voor een filmpje over het vormen van een batard. Bestrooi de deegstukken met rijstebloem of roggebloem en leg ze met de naad naar boven in eveneens met rijstebloem/roggebloem bestrooide rijsmandjes. 2e rijs, twee mogelijkheden: 1. Op kamertemperatuur: Dek de rijsmandjes af (bv met een douchemuts) en laat het deeg rijzen totdat het bijna in volume is verdubbeld. Deeg met de toevoeging van gist zal in ± 60 minuten goed gerezen zijn. Deeg zonder gist zal er langer overdoen voordat het goed gerezen is, 2 – 4 uur. Het deeg is goed als je er met een vinger op duwt, de afdruk even zichtbaar blijft en dan langzaam terugveert. 2. In de koelkast: Dek de rijsmandjes af (met bv een douchemuts) en schuif het in een grote plastic zak (bv een grote diepvries ziplock zak). Zet het deeg vervolgens in de koelkast. Zorg ervoor dat de temperatuur van de koelkast niet hoger dan 4 °C is. Laat het deeg 8 – 24 uur in de koelkast staan. Het zal niet of nauwelijks rijzen. Dat is prima. Het deeg kan direct uit de koelkast gebakken worden. Let op: Gebruik deze methode niet voor deeg waar gist aan is toegevoegd! Oven voorverwarmen, twee mogelijkheden: 1. Bakken op een pizza-/broodbaksteen: Verwarm de oven met daarin een pizza-/broodbaksteen 1 uur voordat het deeg erin gaat voor op 230/240 °C (boven-/onderwarmte). Verwarm braadslede, laag bakblik of DeSh~Stoombakje mee. 2. Bakken in een pan: Verwarm de oven ± 45 minuten voordat het deeg de oven in gaat voor op 230/240 °C. Verwarm een ovenbestendige pan + deksel mee. Tip: Als je geen pizza-/broodbaksteen hebt dan kun je het brood ook op een met bakpapier beklede bakplaat afbakken. Bakken: Op een pizza-/broodbaksteen: Los het deeg voorzichtig uit de rijsmandjes op de pizzaschep of snijplank. Snijd het deeg met een scherp (gekarteld) mes of lame enkele keren in. Schuif het deeg met papier en al op de hete steen. Giet in de mee verwarmde braadslede ± 1 dl water (pas op voor je handen!). Sluit direct de ovendeur. Bak de broden 20 minuten, trek het bakpapier eronder vandaan en haal de braadslede uit de oven (pas op: er kan nog heet water in zitten). Verlaag eventueel de temperatuur (als de korst al erg gekleurd is) naar 200 °C en bak de broden in nog ± 15 minuten (kleiner broden) of ± 20 minuten (groot brood) gaar en goudbruin. Leg de broden direct na het bakken op een rooster en laat ze afkoelen. In een pan: Haal het deeg uit de koelkast en los het deeg voorzichtig uit het rijsmandje op een siliconen sling of een stuk bakpapier. Snijd het deeg met een lame/scheermesje in. Haal de hete pan uit de oven en leg het deeg er met behulp van de sling of het bakpapier in. Leg de deksel op de pan en schuif de pan weer in de oven. Verlaag de temperatuur van de oven naar 220 °C. Bak het brood in 35 minuten (kleine brood) of 40 minuten (groot brood) goudbruin en gaar. Verwijder na 25 minuten de deksel en laat het brood verder bruin worden. Haal het brood direct na het bakken uit de pan en laat het op een rooster afkoelen. Brood met alleen desem als rijsmiddel en zonder nigellazaadjes
I love Random Recipes but for the past few months (probably more, I just don't want to count) for various reasons I haven't been able to take part. This month however I had no excuses because to celebrate 30 months of Random Recipes the lovely Dom decided we had to pick book number 30 from our collections and turn to page 30 to find out our fate for this month. By sheer coincidence book number 30 from my list of books in my Cookbook Room was none other than Forever Summer by Nigella Lawson, which I just happen to be reviewing this month anyway! Total bonus. Unfortunately though page 30 turned out to be the title page for the chapter on Pasta so since we all at times like to turn back the clock a bit I went to pages 28 & 29 which was her recipe for “Happiness Soup”. I know what you are probably thinking, what on earth is “Happiness Soup” and even I myself thought she may have overstepped the mark just a touch with this one, however the first line of the recipe is asking us to forgive her for the tweeness of the title. Ok Nigella, you are forgiven, especially because after making the soup I can kind of see where she was coming from as this soup is so incredibly bright and summery it would cheer up anyone on even the dreariest of days! The recipe is incredibly simple and straightforward and the end result delicious. It's very light and the lemon juice gives it a lovely bright, refreshing taste, but the addition of the rice makes it heartier. If I had to criticise it I would say that there wasn't any need for the 3 tablespoons of oil (2 would be more than plenty) and the turmeric again could be cut down as it didn't do anything other than turn the soup an insanely bright luminescent yellow! Next time I make this (which I will) I'll definitely use less olive oil and half the amount of turmeric. I also have to say that this soup rather unusually for soups was better the day it was made. When I had some the following day I had to add more stock as the rice had absorbed the majority of it but the lemon flavour was a little overpowering. All in all though if you can get beautiful yellow courgettes/zucchini's then I definitely recommend giving this soup a try and see if it turns your frown upside down! Happiness Soup Serves 4-6 500g/ roughly 18oz yellow zucchini/courgettes (2 large) zest and juice of 1 small lemon 3 tbsp olive oil (see my notes above regarding this) 1 tsp turmeric (see above also) 1 litre/ 4 cups chicken stock 115g/ 4oz basmati rice Maldon or other sea salt & pepper Cut the squash into very thin rings, and then dice them finely. Heat the oil slightly then add the squash and the lemon zest to the pan (Nigella suggests just adding the oil, squash and zest at once but I prefer to warm the oil slightly first – you do whatever you prefer). Stir everything together so that the zucchini is coated with the oil and zest then cook on a gentle heat for about 5 minutes, stirring from time to time, until they have softened slightly. Add the turmeric, stock and lemon juice, stir then add the rice. Cook, uncovered, for 10-12 minutes or until the squash and rice are tender. Taste for seasoning and add as needed. Leave to cool slightly before serving so that you eat the soup warm rather than piping hot.
For so many of us, Italian food is comfort food. Big bowls of pasta, simply prepared vegetables, and silky, decadent desserts are enough to make anyone
Blog dedicato alla buona cucina contenente ricette fotografate divise per categoria. Foodblog, Foodblogger, Blog di cucina, Ricette, Food
Puszyste placuszki na śniadanie bez miksera
This sublime ricotta tart with zucchini flowers is something else. I am so excited to share this recipe with you because quite honestly, I thought that it might be too plain, with too few ingredients and that the tart would suffer because of it. But it is such a delectable tart, making use of zucchini flowers that grow abundantly in summer and a few ingredients. And my Dear, Darling Reader, this is a definite pushy recipe.
A hand pie is a Southern version of a pastie or a turnover and is simple a pie in a half moon shape that is ideal for lunches or picnics as it is easily transported. They can be baked, fried or deep fried and filled with either a sweet or savoury topping. You know I sometimes get pushy for people to make things and this is one of those recipes (perhaps I should start a category of "pushy" recipes for the ones that I really urge readers to make! ;) ). Also, if you've never made pastry from scratch, I suggest that you start with this the one because it is a dream to work with and it will help build confidence in pastry making. It's a dream to eat too, as witnessed by the fact that I polished off three and a half before palming off a couple to a happy to scoff Mr NQN and shoving the rest in the deep freeze, out of trouble.
Find all of your favourite recipes from Mary Berry's 2023 BBC2 cookery TV series and cookbook, Mary Makes it Easy.
Ostatnio mam jakąś fazę na banany a właściwie na wypieki z nimi, bo za bananami samymi w sobie nie przepadam. Kolejny więc przepis bananowy do którego namawiać nie muszę. Tym razem znowu muffiny. Czekoladowe, wilgotne, odpowiednio słodkie. Bardzo łatwe w przygotowaniu i długo utrzymujące swą świeżość. Polecam. Przepis z książki Nigelli Lawson "Kitchen" Muffiny czekoladowo-bananowe 3 bardzo dojrzałe lub przejrzałe banany 125 ml oleju roślinnego 2 jajka 100 g jasnego brązowego cukru 225 g mąki 3 łyżki dobrej jakości kakao, przesiane 1 łyżeczka sody Piekarnik nastawiamy na 200 st C i wykładamy papilotkami blachę na 12 muffin. Rozgniatamy banany, dodajemy olej, jajka i cukier. Mieszamy mąkę, kakao i sodę, dodajemy do mikstury i delikatnie ubijamy, po czym wypełniamy ciastem foremki. Pieczemy ok 15-20 minut. Pozwalamy lekko ostygnąć w foremkach, po czym wyjmujemy na kratkę.
