Archive for the ‘Nigella Lawson’ Category

Sweet and salty peanut biscuits (Nigella Lawson)

October 31, 2018

If greed alone were the spur and measure, these would be my favourite biscuits. There’s something about the contrast between salt and sweet and their crumbly lightness that makes them instantly addictive. They make a seductive partnership with vanilla ice cream: you can do this the elegant grown-up way with bowls of ice cream and a plate of the biscuits; or, my weakness, made up into sandwiches, the nubbly discs clasped round the soft, cold cream.

Two requests: don’t use jumbo peanuts and don’t use all butter. You need that Trex: quite apart from its trailer-trash charm, it’s what makes them light.

Makes about 30
light muscovado sugar 75g, plus more for dipping later
unsalted butter 100g
vegetable shortening such as Trex 50g
egg 1 large
vanilla extract 1 tsp
self-raising flour 175g
salted peanuts 125g
baking sheets 2, lined

Preheat the oven to 190C/gas mark 5. In a large bowl, mix together the sugar, butter, shortening, egg and vanilla. Just beat it together, no ceremony, to combine well. You may find this easiest to do with an electric mixer. Stir in the flour and then the peanuts – and that’s your dough done. Now, drop the dough in rounded teaspoons about 5cm apart onto the prepared baking sheets.

Oil the bottom of a glass, or brush with melted butter, and dip it into some more light muscovado sugar and then press gently on the biscuits to flatten them.

Bake for 8-10 minutes, by which time they should be cooked through (though remember that biscuits always continue to cook for a while out of the oven), then remove to a wire rack to cool.

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Sweet Potato Macaroni Cheese (Nigella Lawson)

November 18, 2015

Sweet Potato Macaroni Cheese (Nigella Lawson)

Green Pasta with Blue Cheese (Nigella Lawson)

July 25, 2013

Green Pasta with Blue Cheese (Nigella Lawson)

American Pancakes (Nigella Lawson)

June 28, 2012
  • 30g (2 tablespoons) unsalted butter
  • 225g plain flour
  • 2 heaped teaspoons baking powder
  • 1 teaspoon sugar
  • Pinch of salt
  • 300 ml full-fat milk
  • 2 eggs
  • 10 rashers streaky bacon or approx.
  • 100g water-thin-cut pancetta
  • 1-2 teaspoons vegetable oil for frying bacon
  • Butter for frying pancakes
  • Best-quality maple syrup

Serves: makes approx. 20 pancakes

  1. Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
  2. In a wide-necked jug, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
  3. In another jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just put everything in the blender and blitz.
  4. In a vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to kitchen towels and cover with more kitchen towels (not because I’m fat phobic – as if! – but because this will help them keep their requisite crispiness). Now, heat either a griddle or non-stick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the pan (but you could use an American quarter-cup measure if you prefer) so that you have wiggle circumferenced discs of about 4cm in diameter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
  5. Or just use a blini pan and, as above, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stove-side gobbling.
  6. Pile the pancakes onto plates wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
  7. Makes about 15 pancakes if cooked in a blini pan; or if not, about 25 pancakes the size of jam jar lids.

Bread and Butter Pudding (Nigella Lawson)

March 15, 2012

Ingredients

  • 3 free-range eggs
  • 3 tbsp caster sugar
  • 2 cups milk and creammixed together, half and half
  • ½ tsp vanilla extract
  • 1 loaf white bread, croissants, brioche or panettone
  • 50g/20z butter
  • large handful raisins, soaked in Marsala
  • double cream or custard, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Mix the eggs, sugar, milk and vanilla extract together in a large bowl.
  3. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.
  4. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.

Lamb Meatballs in Tomato Sauce

August 12, 2009

Lamb Meatballs Tomato Sauce