Recipes

Nigella Lawson

Nigella Lawson

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I always had custard to pour over, too. Cooked more traditionally, it’s enough for 3 comfortably, and if you have small children eating with you, then it’ll stretch to 4. If you don’t have marsala to hand, do use rum; if you want to do without the alcohol altogether, then use apple juice to plump up the sultanas. I use an oval pie dish for this, squat dish, rather than wide and shallow with a capacity of just under a litre / 4 cups. You can go smaller, but don’t go larger.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson

Nigella Lawson

There are few things I find more satisfying in the kitchen than using up produce: the very notion of waste sends shivers down my spine. So, when I noticed a couple of apples wilting in the fruit bowl, I seized the opportunity to use them up. The result: these fruity, cinnamon-spiced, almond-topped muffins. I like to use spelt flour, with its rough-hewn nuttiness, here but you can use regular plain flour instead; the muffins won’t have the same wholesome heft, but there’s nothing wrong with a lighter-crumb either...

Nigella Lawson · Nigella Bites

Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desired with fruit, nuts, or both or neither — to be eaten at breakfast or any time with a cup of coffee. If making yeast dough at breakfast time seems unfathomably demanding, relax in the knowledge that you can make this before you go to bed in the evening, leaving it to rise slowly in the fridge overnight. That way, all you need to do in the morning is preheat the oven, take the dough out of the fridge, then knock it back and press it out over the tin, following on from there.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

This, I tell you, is the trifle to end all trifles.

Nigella Lawson · Nigella Express

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

I came across this while on book tour in America many moons ago, and it showed be just how good granola could be. I am enormously grateful to Andy Rolleri for supplying the recipe. It

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

Now this is what I call a cocktail! For all that genever means juniper in Dutch, that it’s often known as Dutch gin, and is, in fact, a precursor to gin, it doesn’t actually taste like gin. The “Zeer Oude”, that’s to say Very Old, Genever (and ‘old’ here doesn’t refer to its age, but the method that’s used to make it) I use here in fact tastes more like vodka with a drop of malt whisky in it. And that’s indeed what you could replace it with, should you not have any Old Genever to hand. I wish I could say that I came up with this, but credit for both the cocktail and its brilliant appellation must go to Lee Clarke and Difford’s Guide.

Nigella Lawson · Nigella Bites

While American pancakes with syrup are undeniably a supermom-with-kids breakfast cliche, they are also undeniably good, and in my book that alone argues forcefully for their inclusion here. They are anyway very easy to make, easier than thinner English pancakes or crepes, and it

Nigella Lawson · How To Be A Domestic Goddess

These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or heavy based pan.

Nigella Lawson · Nigella Express

This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes it Italian in the extreme. The crumbled amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments, this is something you can pull out any time you want to end a dinner party with aplomb.

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess