Hi Food Lovers I have just bought Nigella Express by Nigella Lawson as a daisy book and I like it a lot. So much I've gone over the top with it. There are a lot of recipes from it this month in the attached recipes. Find attached this months recipes. Enjoy Kevin
Blackberry Crisp From Nigella Express a talking book title Serves 4 to 6 125 G butter 60 G jumbo porridge oats 40 G flaked almonds 30 G sunflower seeds 70 G flour 1 teaspoon ground cinnamon 75 G soft light brown sugar 500 G blackberries 2 teaspoons corn flour 50 G vanilla sugar or castor sugar Method: 1. Preheat the oven to 200 degrees Celsius or gas mark 6. Melt the butter in a small saucepan or in a bowl in the microwave and then put to one side for a moment. 2. Combine the porridge oats, flaked almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl. 3. Tip the blackberries into a wide shallow baking dish, I use one with a 750 ml capacity. Sprinkle the corn flour and sugar over the berries and tumble them about to mix. 4. Stir the melted butter into the oat mix and spoon on top of the blackberries to partially but not completely cover them. 5. Bake in the oven for 25 minutes and serve with ice cream or thick cream.
Brandied Bacony Chicken From Nigella Express a talking book title Serves 4 Alongside, I serve the Potato and Mushroom Gratin and a lemony Green Salad. Ingredients: 2 rashers streaky bacon 1 chicken approximately 1.25 kg in weight 60 ml brandy Method: 1. Preheat the oven to 220 degrees/gas mark 7. 2. In a small frying pan, cook the bacon over a medium heat until it is crisp and the pan is full of bacony fat which is about 4 minutes. 3. Take the pan off the heat, then remove the bacon and put it straight into the cavity of the chicken sitting the chicken breast side up in a roasting tin as you do so. 4. Pour the brandy into the still hot frying pan and let it bubble for a minute with the bacon fat. 5. Pour the brandy mixture over the chicken, place in the hot oven and roast for 45 minutes or until the juices run clear between the leg and body. Let it rest for 10 minutes before carving.
Cheddar Cheese Risotto From Nigella Express by Nigella Lawson a talking book title Serves 2 as a main course or 4 as a starter. Ingredients: 15 G butter 1 tablespoon oil 2 baby leeks or fat spring onions, finely sliced 300 G risotto rice 125 ml white wine half teaspoon mustard 1 litre hot vegetable stock 125 G Cheddar cheese, chopped 2 tablespoons chopped fresh chives Method: 1. Melt the butter and oil in a medium sized pan and cook the sliced leeks until they have softened. 2. Add the risotto rice and keep stirring for a minute or so then turn up the heat and ad the wine and mustard stirring until the wine is absorbed. 3. Start ladling the hot stock letting each ladleful become absorbed as you stir before adding the next one. 4. Stir and ladle until the rice is soft about 18 minutes then add the cheese stirring it into the rice until it melts. 5. Take the pan straight off the heat still stirring as you do so and spoon the risotto into warmed dishes sprinkling with some of the chopped chives.
Cherry Cheesecake From Nigella Express by Nigella Lawson a talking book title Serves 6 to 8 Ingredients: 125 G digestive biscuits 75 G softened butter 300 G of cream cheese 60 G icing sugar 1 teaspoon of vanilla extract the juice of 1 lemon 250 ml double cream 280 G black cherry jam Method: 1. Blitz the biscuits in a food processor until it is beginning to turn to crumbs then add the softened butter and whizz again to make the mixture clump. 2. Press this mixture down into the base of a 20 cm spring form tin, press a little up the sides to form a slight ridge. 3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth. 4. Lightly whip the double cream and then fold it into the cream cheese mixture. 5. Spoon the cheese cake filling on to the biscuit base and smooth with a spatula. Put it into the fridge for 3 hours or overnight. 6. When you are ready to serve the cheesecake unmould it and spread the black cherry jam over the top of the cheesecake.
Chicken, Mushroom And Bacon Pie From Nigella Express by Nigella Lawson a talking book title Serves 2 Ingredients: 3 rashers streaky bacon, cut or scissored into 2.5 cm strips 1 teaspoon garlic oil 125 G chestnut mushrooms, sliced into 2.5 mm pieces 250 G chicken thigh fillets, cut into 2.5 cm pieces 25 G flour half a teaspoon of dried thyme 15 G butter 300 ml hot chicken stock 1 tablespoon masala 1 375 G sheet of all butter ready rolled puff pastry Method: 1. Preheat the oven to 220 degrees centigrade or gas mark 7. In a heavy based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. 2. Put the flour and thyme in a bowl and then turn the chicken thighs in the flour and thyme until it is well coated or you could use a freezer bag to toss the chicken in the flour and thyme instead and then melt the butter in the pan with the bacon and mushrooms before adding the floury chicken and all the flour left in the bag, stir well until the chicken begins to colour. 3. Pour in the hot stock and masala, stirring to form a sauce and let this bubble away for about 5 minutes. 4. Take 2 individual 300 ml pie dishes - if yours are deeper don't worry - they will simply be more space between contents and puff pastry top and make a pastry rim for each one. By this, I mean an approximate 1 cm strip curled around the top of each plate, dampen the edges with a little water to make the pastry stick. 5. Cut a circle bigger than the top of each pie dish for the lid and then divide the chicken filling between the 2 dishes. 6. Dampen the rim of pastry again and then put on the lid of each pie sealing the edges with your fingers. 7. Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked they should have puffed up magnificently.
Flourless Chocolate Brownies From Nigella Express by Nigella Lawson a talking book title Makes 16 squares Ingredients: 225 G dark chocolate 225 G butter 2 teaspoons vanilla extract 200 G castor sugar 3 eggs, beaten 150 G ground almonds 100 G chopped walnuts Method: 1. Preheat the oven to 170 degrees centigrade or gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy based saucepan. 2. Take the pan off the heat mix in the vanilla and sugar and let it cool a little. 3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Spoon into a 24 cm square baking tin. 4. Bake in the oven for 25 to 30 minutes by which time the top should have set but the mixture will still be gooey. Once cooler, cut carefully 4 down 4 across into 16 squidgy bellied squares. Serve with ice cream and hot chocolate sauce. Hot Chocolate Sauce Ingredients: 75 G dark chocolate 125 ml double cream 2 tablespoons camp coffee or 2 teaspoons instant espresso coffee powder dissolved into 2 tablespoons water 1 tablespoon golden syrup Method: 1. Break up the chocolate and put into a heavy based saucepan. 2. Add the remaining ingredients then place the pan over a gentle heat and let everything melt together. 3. Once everything has melted stir well take off the heat and pour into a jug to serve.
Microwavable Oriental Chicken Skewers Ingredients: 400 G skinless chicken breast fillets 2.5 CM piece of fresh root ginger 1 garlic clove 75 ML dark soy sauce 45 Ml dry sherry 5 Ml ground cumin 5 Ml ground coriander 15 Ml vegetable oil For The Chilli Dipping Sauce: 75 G crunchy peanut butter 100 Ml coconut milk 5 G chilli powder 30 Ml dark soy sauce To Garnish: coriander sprigs lime halves Method: 1. Slice the chicken into thick, finger length strips, peel and grate the ginger. Peel and crush the garlic. 2. Combine the ginger, garlic, soy sauce, sherry, cumin, coriander and vegetable oil together. 3. Add the chicken and stir well to coat. Cover and refrigerate for 30 minutes. If time allows leave for 3 to 4 hours or even overnight. 4. Thread the chicken onto eighteen 12-15 CM wooden skewers. Arrange on a large microwave proof plate. Cook on high for 3 to 3 and a half minutes, re-arranging after 2 minutes. 5. Meanwhile, mix the dipping sauce ingredients together in a small bowl. Remove the skewers from the microwave and leave to stand. Cook the sauce on high for 1 minute. Stir to combine. 6. Serve skewers garnished with coriander and lime. Serve with the warm peanut sauce.
No Churn Pomegranate Ice Cream From Nigella Express by Nigella Lawson a talking book title Serves 8 This is a delicate pink ice cream Ingredients: 2 pomegranates plus seeds from a third for decoration (optional) 1 lime 175 G icing sugar 500 ml double cream Method: 1. Juice the pomegranates and the lime and strain the juices in to a bowl. 2. Add the icing sugar to the bowl and whisk to dissolve. 3. Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream. 4. Spoon and smooth the ice cream into an air tight container and freeze for at least 4 hours or overnight. 5. Scatter with some pomegranate seeds before serving.
Potato And Mushroom Gratin Serves 4 Ingredients: 3 average size baking potatoes approximately 750 G in total weight, thinly sliced 350 ml full fat milk 3 tablespoons white wine 30 G butter 2 teaspoons garlic oil 250 G chestnut mushrooms, finely sliced salt and pepper to taste Method: 1. Preheat the oven to 220 degrees centigrade or gas mark 7 and butter a shallow baking dish or gratin dish. 2. Bring the sliced potatoes, white wine and milk to the boil in a saucepan seasoning with salt and pepper to taste and stirring occasionally. Then leave at a simmer as you get on with the mushrooms. 3. Warm the butter and oil in a frying pan over a medium to high heat, add the mushrooms and cook stirring occasionally until softened. which should be about 3 minutes. 4. Pour the mushrooms and there garlicky buttery juices into the pan of potatoes, stir to mix and pour straight into the buttered gratin dish. Bake in the oven alongside the chicken for 45 minutes or until piping hot and crisp on top.
Prune And Honey Cake Ingredients: 3 eggs (size 3) 200 G soft brown sugar 200 ml sunflower oil 150 ml milk 275 G white flour, sifted half a teaspoon of bicarbonate of soda half a teaspoon of cinnamon a pinch of nutmeg half a teaspoon of mixed ground cloves, (optional) half teaspoon of mixed spice 250 G prunes, soaked, stoned and chopped 2 tablespoons armagnac For The Glaze: 3 tablespoons clear honey, lightly warmed Method: 1. Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5. Butter and flour a 20 cm cake tin. 2. Place the eggs and sugar in a mixing bowl and whisk until pale and fluffy. Add the oil and milk and continue to whisk until amalgamated. 3. Now add the flour, bicarbonate of soda and the spices and fold in gently. Lastly, fold in the prunes and armagnac. 4. Transfer to the prepared tin and bake in the preheated oven for 45-60 minutes or until a thin skewer inserted in the middle of the cake comes out clean. 5. Remove from the oven and leave in the tin for 15 minutes, then turn out onto a plate. 6. Make holes over the top of the cake with a fork. Pour the warmed, runny honey all over the cake and serve warm with whipped cream.
Simple Cheese And Onion Pie Ingredients: 200 G onions, cut into small chunks 250 G potatoes, cut into small chunks 1 egg, beaten for egg wash 250 G short crust pastry 150 G grated cheese salt and pepper 50 G butter Method: Melt the butter in a saucepan over the heat. Add the onions and potatoes and cook until soft. Season to taste with salt and pepper. Take off the heat and stir in the cheese, set aside to cool completely. Divide the pastry out into 2 pieces,one larger than the other about 2 thirds of the pastry. Roll out the pastry on a lightly floured surface and use it to line a pie dish. Lift the edges of the pastry so that the pastry goes down into all the corners of the pie dish and that there are no air pockets beneath the pastry. Trim the edges of the pastry if necessary. Spoon the potato mix into the pastry case. Roll out the other piece of pastry and place it on top of the pie and egg wash it and cut two slits on the top to release air during cooking. Cook on gas mark 6 for 30 to 40 minutes or until the pastry is golden. Variation: Cheese And onion Pasties Makes about 6 Replace the short crust pastry with a packet of puff pastry. Roll out the pastry on a lightly floured work surface. Using a bowl as a template, place the bowl on the pastry and cut round it with a sharp knife to make a circle of pastry and set it aside. Keep doing this until all the pastry is used up. Place some of the onion and cheese mixture in the centre of each pastry circle and egg wash around the edges. Bring both sides of the pastry together and press together to seal. Place them one at a time on a baking sheet and egg wash. Bake for 25 to 30 minutes on gas mark 6 or until the pastry is golden and crisp. This recipe can be frozen.
Tartar Sauce From BBC Good Food Magazine Serves 1 Ingredients: 2 tablespoons light mayonnaise 1 tablespoons of gherkins 1 teaspoon of kapers, rinsed and chopped Method: Mix all the ingredients with some seasoning and set aside.
Tie Prawn And Noodle Soup from Gluten-Free Cooking a talking book title Serves 4 Preparation Time: 5 minutes Cooking Time: 5 minutes Ingredients: 1 bunch of spring onions 200 G or 7 oz Pac choi or green cabbage 1.2 litres or 2 pints rich chicken stock 1 tablespoon light musgavardo sugar 2 tablespoons seasoned rice vinegar 1 tablespoon soy sauce 2 tablespoons sesame oil 50 G or 2 oz dried stir fry rice noodles 50 G or 2 oz fresh root ginger, finely chopped 200 G or 7 oz peeled prawns Method: 1. Slice the spring onions diagonally and then shred the Pac choi or green cabbage. 2. Put the stock, sugar, vinegar and soy sauce in a large saucepan and bring to the boil. 3. Gently heat the oil in a frying pan, add the spring onions and greens and cook very gently for 3 minutes to soften. 4. Break the noodles into short lengths and add to the stock with the vegetables, ginger and prawns. Heat through gently for 2 minutes and serve immediately.
Totally Chocolate Chocolate Chip Cookies From Nigella Express by Nigella Lawson a talking book title Makes 12 Ingredients: 125 G dark chocolate 150 G flour 30 G cocoa powder, sifted 1 teaspoon bicarbonate of soda half a teaspoon of salt 125 G softened butter 75 G light brown sugar 50 G white sugar 1 teaspoon vanilla extract 1 egg, cold from the fridge 350 G dark chocolate chips Method: 1. Preheat the oven to 170 degrees centigrade or gas mark 3. Melt the 125 G dark chocolate either in the microwave or in a heat proof dish or bowl over a pan of simmering water. 2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl. 3. Cream the sugars and butter in another bowl. Add the melted chocolate and mix together. 4. Beat in the vanilla extract and cold egg and then mix in the dry ingredients. Finally, stir in the chocolate chips. 5. Divide out into 12 equally sized mounds and place on a lined baking sheet about 6 cm apart, do not flatten them. 6. Cook for 18 minutes testing with a cake tester or skewer and make sure it is clean. This will mean that they are cooked. 7. Leave to cool slightly on the baking sheet for 4 to 5 minutes then transfer them to a cooling rack to harden as they cool.