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Heather's picture

Nigella (post #62923)

Does anyone have a recipe of Nigella's that they love? If so please tell me about it. I have tried several of hers in the past and haven't liked any. I think she and I just have different taste buds. I got her newest "Nigella Express" for 9.95 from Zooba and have tried two things--both busts.

First was hummus with roasted red pepper. I needed something in a hurry and happened to have some peppers that I had roasted. For me, the peppers (which I normally love) added a weird sweetness to the hummus. I added lots of lemon juice and spices to make it edible.

Today I tried a strange one--"Lazy Loaf"--because I just couldn't imagine that it would work, and it didn't. This bread consists of WW bread flour, muesli, yeast, salt, milk, water. No rise--you put it in a cold oven, then turn it on to 225 for 45 minutes and then raise the temp to 350 for an hour. As you might imagine, it rose only about 1/4", well maybe 1/2", has a rock hard crust, and isn't particularly appetizing. I think I'll slice it really thin and crisp it in the oven for crackers.

I'd love to make a good Nigella recipe--anyone have a favorite?

SallyBR1's picture

(post #62923, reply #1 of 49)

Her baby molten chocolate cakes are fool's proof. Let me put it this way: "I" made them four or five times, they worked every single time

you do realize this is a huge endorsement, right?

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Heather's picture

(post #62923, reply #5 of 49)

I'll have to try the chocolate cakes, but that's not something my family likes so I'll have to wait for an appropriate time.
Thanks for the endorsement though!

Risottogirl's picture

(post #62923, reply #24 of 49)

I agree about the chocolate cakes...absolutely idiotproof.


This from someone who makes dessert only under duress, so you know if I can do it and it turns out fabulous, anyone can.


The individual pear tart tatins from Gordon Ramsey are another example (well, not from Nigella, but I digress...)


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SallyBR1's picture

(post #62923, reply #25 of 49)

I just remembered another great recipe by NIgella

her chicken baked with lemons - gosh, that stuff is SOOOOOO good

I think the recipe has been discussed before - very simple, chicken pieces get baked in a low oven with pieces of lemon, for a couple of hours IIRC.

Excellent! I need to make it again soon

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Astrid's picture

(post #62923, reply #2 of 49)

I don't think you gave the yeast enough time to work properly, or it was outdated, or something. Sometimes I get very impatient for bread to rise and have had a few attempts which never did, just one of those things.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Heather's picture

(post #62923, reply #4 of 49)

Brand new yeast--good until sometime in '09. I gave you the entire recipe--you mix up the dough, put it in the pan, put the pan immediately in a cold oven, turn oven immediately to 225. No rise.

CookiM0nster's picture

(post #62923, reply #3 of 49)

Admittedly I haven't tried many, but I've been less than impressed with Nigella's recipes.

mishmish's picture

(post #62923, reply #6 of 49)

Love the Lemon Meringue Cake from Feast. I think I posted it here some time ago.

Don't let your mind wander. It's much to small to be out by itself.

Don't let your mind wander. It's much to small to be out by itself.
Jean's picture

(post #62923, reply #7 of 49)

I loved making the molten chocolate cakes too, and her watermelon, feta, black olive salad has been a real hit here too.



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gardencat's picture

(post #62923, reply #8 of 49)

The molten chocolate baby cakes and the lemon meringue cake have both been very successful and made several times upon request. I have made a few others that were good, but don't remember them off the top of my head. One of the books I have is in British measurement, so it is a bit more challenging to deal with, but I work it out.

Heather's picture

(post #62923, reply #9 of 49)

Thanks all, I'll track down the lemon cake recipe. Our Meyer lemon tree is loaded this year.
Any main dishes anyone likes?

Syrah's picture

(post #62923, reply #10 of 49)

I have seen her make this and thought it looked delicious. (But I had pms at the time, so I was craving carbs, and eating chocolate)

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35156,00.html

I have also made this one quite a few times and adored it. (Actually I may put it on the menu in the next week or so. It screams summer)

Za'atar Chicken

This is one of celeb British chef Nigella Lawson's favourite dishes. She pairs the deeply spiced chicken with fattoush (an herb, vegetable and toasted bread salad). You could pair it with the Za'atar Salad recipe. The recipe is from Lawson's 2005 cookbook Forever Summer.

1 chicken, cut into 8 pieces or 8 mixed chicken pieces

1/2 cup olive oil

2 tbsp za'atar

Maldon salt to taste

In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight.

Transfer chicken to baking sheet, skin side up. Roast in preheated 425F oven 45 minutes.

Sprinkle with salt.

Makes 8 servings.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Heather's picture

(post #62923, reply #11 of 49)

Thank you! I'll try the chicken on the next sunny day, can't wait until summer. The pasta sounds rich and delicious.

Syrah's picture

(post #62923, reply #12 of 49)

The fattoush salad is really the summer bit. I use tomatoes, cucumbers, toasted pita bread and a lemony dressing. I do think feta works well, but I don't know if it's traditional.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

evelyn's picture

(post #62923, reply #13 of 49)

no, the feta is not traditional, but it IS good, isn't it?

fighting for peace is like screwing for virginity

In life, learn the rules so that you know how to break them properly.
Heather's picture

(post #62923, reply #17 of 49)

I love fattoush, and panzanella as well. I'm tasting our late summer super juicy tomatoes right now! I guess it is time to start planting seeds. LOL

AnnL's picture

(post #62923, reply #14 of 49)

She has a chicken thighs with morels dish that I really like.  It qualifys as winter comfort food for me.  It has marsala wine and marscapone. 


Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Heather's picture

(post #62923, reply #38 of 49)

Tonight I made the chicken with morels that you recommended--excellent! Thank you very much.

AnnL's picture

(post #62923, reply #43 of 49)

You're welcome.  I'm glad you like it. 

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

ashleyd's picture

(post #62923, reply #15 of 49)

As self-appointed "expert" on British cooks I have to say that I'm not particularly impressed by Nigella, certainly on TV she seems to spend as much time buffing up her image as a certain party on FN who shall not be named and not enough time on the food. That doesn't mean she doesn't have some good recipes from time to time but they are not reliable in the way that say Jamie Oliver or Delia Smith (or even Nigel Slater) is.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

bunnycook's picture

(post #62923, reply #16 of 49)

I'd be happy with less waving of the long hair over the food--not one of my top food groups! What is it with the "weather-girl"-ization of cooking? Oh, I forgot. Now it's entertainment.
On the plus side, a dear 84-yr old widow (DH gone 2 years this month) said all she watches now is cooking shows. "They are happy and cheerful, and noone gets hurt or dies on them...." From that perspective (a refuge from the cold cruel world) even the worst might have ONE redeeming value.
--Bunny

msm-s's picture

(post #62923, reply #18 of 49)

quote: 'cooking shows. "They are happy and cheerful, and noone gets hurt or dies on them...." '

well, maybe not YET, but give SLee a little more time-

Heather's picture

(post #62923, reply #19 of 49)

I'll try a few more from this book and then pass it on.
I find her really hard to watch on TV because of the strange adoring camera angles and the hair.
Maybe I should have bought Jamie's new book instead.

AJ12754's picture

(post #62923, reply #23 of 49)

I completely agree -- it's almost claustrophobic the way that camera moves between the close up of the face to the close-up of the dish.

The trouble today is that almost everyone is famous and almost no-one is interesting. (paraphrased Tina Brown)

Cave obdurationem cordis

MadMom's picture

(post #62923, reply #27 of 49)

I absolutely cannot watch her show.  Same problem with Alton Brown; I don't like the shots which appear like the camera is inside the oven.  Now who does that?



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AJ12754's picture

(post #62923, reply #28 of 49)

There are really only three shows I watch on Food Network -- Contessa, anything with Tyler Florence and Iron Chef.  I'm more of a reader and I prefer to flip through FC or cookbooks.

The trouble today is that almost everyone is famous and almost no-one is interesting. (paraphrased Tina Brown)

Cave obdurationem cordis

helena1's picture

(post #62923, reply #29 of 49)

I can't watch the Jamie Oliver shows for that reason. It seems as if someone is jumping up and down with the camera in hand. Or crawling under the table, for that matter.

Marcia's picture

(post #62923, reply #30 of 49)

I'm with you about Jamie Oliver.

TracyK's picture

(post #62923, reply #20 of 49)

Her on-air persona (the sex-kitten voice, the shaky camera work, etc) annoys me so much I find myself unable to try her recipes.

CT poster in bad standing since 2000.

evelyn's picture

(post #62923, reply #41 of 49)

laughter really is the best medicine, and I try to laugh every day. This had me in stitches...I think you'll (all) enjoy it:

http://www.youtube.com/watch?v=L57BcmGB-E0

fighting for peace is like screwing for virginity

In life, learn the rules so that you know how to break them properly.