Nigella Talks Dirty
Nigella reveals some racey culinary fantasies. Mmmmmm. Stalk 80Gumdrops on Twitter: www.twitter.com
Close Up: Nigella Lawson, Queen of Food Porn
Once rather critically described as the queen of food porn, Nigella Lawson's one of the first to admit to some grubby behaviour in the kitchen. She is unashamedly greedy and believes eating is an experience to wallow in. But possibly most surprising of all this is a woman who really believes brussel sprouts can be delicious. That was just one of many revelations from the food goddess when she sat down with Lisa Owen in where else but the kitchen. For an extended interview, click below: tvnz.co.nz For more, check out tvnz.co.nz/close-up
Nigella Lawson - Comfort Foods Spaghetti alla Carbonara
Nigella Lawson - Comfort Foods Sept. 27: Nigella Lawson serves up some comfort food, including Spaghetti alla Carbonara, with "Today" show host Matt Lauer. 060927 Ingredients * 1 pound spaghetti * 2 cups cubed pancetta rind removed * 2 teaspoons olive oil * 1/4 cup dry white wine or vermouth * 4 eggs * 1/2 cup freshly grated Parmesan * 1/4 cup heavy cream * Freshly ground black pepper * Freshly ground nutmeg Directions Put a large pan of water on to boil for the pasta. In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve. Sticky Toffee Sauce Nigella Lawson INGREDIENTS • 3/4 cups plus 1 tablespoon soft dark brown sugar <b>...</b>
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Nigella's Quick Christmas Cake with Chocolate & Tia Maria - FULL Recipe!
Quick, Simple & Tasty - Try it! Recipe Here... 350g - Chopped Dried Soft Prunes 250g - Raisins 25g - Currants 175ml - Honey 125ml - Tia Maria or similar favourite 2 Oranges - Zest & Juiced (I use less, 2 can make it soggy & too orangey) 1 teaspoon - Mixed Spice 2 tablespoons - Good Quality Cocoa 175g - Softened Unsalted Butter 175g - Dark Muscovado Sugar 3 - Free-Range Eggs, Beaten 150g - Plain flour 75g - Ground Almonds 1/2 teaspoon - Baking Powder 1/2 teaspoon - Baking Soda Try a square tin, it's easier to cut the slices. 300 Degrees F/ 150 Degrees C for around 2 hours. You can slightly alter the flavour elements of this recipe, it's quite forgiving, just keep the quantities about the same to avoid issues. To protect the top of the cake from burning even further, you can insert a disk of greaseproof paper in the top, make it a little larger than the tin, snip it a cm or so around the edges, and it will happily hover above the cake - as long as your oven is not too hot and you don't forget the cake's in the oven, this shouldn't be necessary. Heat the mixture until it reaches a very gentle boil (remember lots of delicate ingredients in there), stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes; remove the saucepan from the heat and leave to stand for 30 minutes. After around 30 minutes, the mixture will have cooled a little, now add the eggs, flour, ground almonds, baking powder and baking soda, mix well with a wooden spoon or spatula until <b>...</b>
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Nigella Lawson on Q TV
Nigella Lawson, sometimes referred to as the "queen of food porn" and famous for her food writing and television shows like Nigella's Kitchen and Nigella Express came by studio to talk about her latest book, "Kitchen: Recipes from the Heart of the Home."
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Domestic goddess Nigella Lawson
Nigella Lawson reacts to her unofficial title of "domestic goddess" and goes on to talk about her education, her marriage to her first husband and her philosophy in the kitchen. Her lates book is called "Feast: Food That Celebrates Life". (Originally aired December 2004)
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Nigella Lawson - Edible Christmas Tree Decoration
Nigella Lawson - Edible Christmas Tree Decoration Author and self-proclaimed domestic goddess Nigella Lawson shows the TODAY hosts how to make beautiful and edible Christmas decorations for your home. 091203 Edible Christmas Tree Decoration Nigella Lawson Makes approx. 35-40 I couldnt have Christmas without these, or at least, not happily. Rituals are essential to give us meaning, a sense of ceremony, and making these peppery gingerbready edible decorations is how I have always marked with my children that Christmas had begun. INGREDIENTS For the cookies 2 cups all-purpose flour, plus more for dusting Pinch of salt 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1-2 teaspoons freshly ground black pepper 1 stick (8 tablespoons) soft butter 1/2 cup packed dark brown sugar 2 large eggs, beaten with 1/4 cup runny honey For the icing and trimming 2 cups confectioners sugar 2 tablespoons meringue powder Edible gold or silver sprinkles Florists ribbon for hanging DIRECTIONS Combine the flour, salt, baking powder, cinnamon, cloves and pepper in a food processor and, with the motor on, add the butter and sugar, then, slowly, the beaten eggs and honey, through the feed tube, though dont use all of this liquid if the pastry has come together before its used up. Form two fat discs and put one, covered in plastic wrap or in a resealable bag, in the refrigerator while you get started on the other. Preheat the oven to 350 F and line 2 cookie sheets with <b>...</b>
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Ulrika does Nigella bites - Shooting Stars - BBC comedy
Ulrika does her very own impression of Nigella Lawson's cooking show. Hilarious sketch from the BBC comedy talk show Shooting Stars.
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Chocolate Cloud Cake
Ingredients : 250g dark chocolate, minimum 70% cocoa solids 125g unsalted butter, softened 6 eggs: 2 whole, 4 separated 175g caster sugar: 75g in the cake, 100g in whites Grated zest of 1 orange (optional) For the cream topping 500ml double cream 1 tsp vanilla extract ½ tsp unsweetened cocoa powder, for sprinkling METHOD How to cook chocolate cloud cake 1.Preheat the oven to 180C/gas mark 4. 2.Line the bottom of a 23cm Springform cake tin with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate. You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. 3.Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture and orange zest. 4.In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for about 35 to 40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools. 5.When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about <b>...</b>
Nigella Lawson - 4 Delicious Chicken Salads
Chicken salad with spinach and bacon "Nigella Fresh" by Nigella Lawson Ingredients * 1 teaspoon olive oil (not extra-virgin) * 8 ounces bacon strips, snipped into pieces * 7 ounces young spinach leaves * 1 cold, cooked whole chicken breast, sliced or shredded * 1 tablespoon red wine vinegar Preparation Put the teaspoon of oil in a heavy-bottomed frying pan over a medium to high heat and when it's warm add the bacon pieces and fry until crispy, letting them ooze their salty juices into the pan; this will be the gloriously oily basis for the dressing later. Toss the spinach leaves and chicken together in a bowl and when the bacon pieces are cooked, take the pan off the heat and add them, too, transferring them with a slotted spatula, leaving the fat in the pan. Now stir the red wine vinegar into the pan, letting it hiss, bubble up and mix, and pour this on top of your salad. Quickly toss to mix: c'est ca. Serving Size Serves 2-3 Golden jubilee chicken salad "Nigella Fresh" by Nigella Lawson Ingredients * 1 mango, cut into approx. 1/2-inch cubes * 1 scallion, finely chopped * 1 - 2 red chillies (to taste), seeded and finely chopped * Juice of 1 - 2 limes (to taste) * 1 cold, cooked whole chicken breast, cut into chunks * 1 Little Gem or small Boston lettuce, sliced or shredded * 1 large handful fresh cilantro, chopped * 1 teaspoon peanut oil * Few drops toasted sesame oil Preparation Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in <b>...</b>
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Nigella Lawson - Butterscotch fruit fondue
Oct. 10: British chef Nigella Lawson shows TODAYs Al Roker how to cook up some sweet treats in no time. 081010 Butterscotch fruit fondue The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson 2 servings INGREDIENTS 3 tablespoons light brown sugar 2 tablespoons granulated sugar 1/2 cup golden syrup 2 tablespoons butter 1/2 cup heavy cream splash of pure vanilla extract approx. 12 oz cut fruit DIRECTIONS Melt the sugars, syrup, and butter in a saucepan and boil for 5 minutes. Add the cream and vanilla, stirring together, and then take off the heat. Divide the sauce between two cups or small bowls, and then arrange the fruit on two saucers or on a plate, as you see fit. Breakfast bars The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson Makes 16 INGREDIENTS 1 14-fl-oz can condensed milk 2 1/2 cups rolled oats (not instant) 1 cup shredded coconut 1 cup dried cranberries 1 cup mixed seeds (pumpkin, sunflower, sesame) 1 cup natural unsalted peanuts DIRECTIONS Preheat the oven to 250°F and oil a 9 x 13-inch baking pan or just use a disposable aluminum foil one. Warm the condensed milk in a large pan. Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute. Spread the mixture into the oiled or foil pan and press down with a spatula or, better still, your hands (wearing those disposable <b>...</b>
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Nigella Lawson - Chocolate Cherry Trifle
Dec. 13: Celebrity cookbook author Nigella Lawson share some dreamy dessert ideas for the holidays with the "Today" show's Ann Curry. 041213 Chocolate Cherry Trifle Nigella Lawson Serves 16 INGREDIENTS • 2 chocolate pound cakes (each approx. 12 ounces) • 1/2 cup black cherry jam • 1/2 cup cherry brandy • 2 cups bottled or canned sour cherries, drained For the custard • 4 ounces bittersweet chocolate, minimum 70% cocoa solids • 1-1/3 cups plus 1 tablespoon milk • 1-1/3 cups plus 1 tablespoon heavy cream • 8 egg yolks • 1/2 cup plus 1 tablespoon superfine sugar • 1/3 cup unsweetened cocoa For the topping • 3 cups heavy cream • 1 ounce bittersweet chocolate, as before DIRECTIONS Slice the chocolate loaves or cake and make jam sandwiches with the cherry jam. Layer into the bottom of a large trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then tip in the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard. Chop up the chocolate and melt it; I do this on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4. Or you can stick the bowl over a pan of gently simmering water. Once the chocolates melted, leave to one side while you get on with the custard proper. Warm the milk and cream in a saucepan, and whisk the yolks, sugar and cocoa in a large bowl. Pour the warm milk and cream into the bowl, whisking it into the yolks and sugar mixture. Stir in the melted chocolate <b>...</b>
Celebrity cookbook author Nigella Lawson share some dreamy dessert ideas for the holidays with Today show's Ann Curry Chocolate Cherry Trifle show
Nigella Lawson - British French Toast
Nigella Lawson - British French Toast 081011
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Nigella Lawson - Edible Gifts
Nigella Lawson - Edible Gifts on FOX and Friends. 120509 Christmas Rocky Road by Nigella Lawson Ingredients: 1 1/4 cups (8 oz) bittersweet chocolate, chopped or chips 3/4 cups (6 oz) milk chocolate, chopped or chips 1 1/2 sticks (12 tablespoons) soft butter 1/4 cup golden syrup, such as Lyle's, or light corn syrup Approx. 4 cups (7 oz) amaretti cookies (not the soft ones) 1 cup shelled Brazil nuts 2/3 cup candied or glazed cherries 2 1/2 cups mini marshmallows 1 tablespoon confectioner's sugar Edible glitter (optional) Instructions: Put both chocolates into a heavy-based pan to melt with the butter and syrup over a gentle heat. Put the cookies into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble. Take the pan off the heat, and add the crushed cookies and nuts, whole candied cherries and mini marshmallows. Turn carefully to coat everything with syrupy chocolate. Tip into an aluminum foil pan (I use one 9 1/4 x 12 inches), smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1 1/2-2 hours. Then take the set block of Rocky Road out of the pan ready to cut. Push the confectioners' sugar through a small strainer to dust the top of the Rocky Road. Then, if you like, add sprinkling of edible glitter for some festive <b>...</b>
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Nigella Lawson - Flourless Chocolate Brownies
Nigella Lawson - Flourless Chocolate Brownies; Monday, 12 Nov 2007 INGREDIENTS For the brownie: 225g dark chocolate, 70% cocoa solids 225g butter 2 teaspoons vanilla extract 200g caster sugar 3 eggs, beaten 150g ground almonds 100g chopped walnuts For the sauce: 75g dark chocolate, 70% cocoa solids 125ml double cream 2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water 1 x 15ml tablespoon golden syrup Serving Size : Makes 16 squares METHOD 1.For the brownie: 2.Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan. 3.Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little. 4.Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one. 5.Bake in the oven for 2530 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares. 6.For the sauce: 7.Break up the chocolate and put into a heavy-based saucepan. 8.Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together. 9.Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Nigella Lawson - Easy Chocolate Mousse
Nigella Lawson - Easy Chocolate Mousse 071116 Easy Chocolate Mousse by Nigella Lawson from Nigella Express Serves 4-6 INGREDIENTS * 150grams mini marshmallows * 50grams soft butter * 250grams best-quality semisweet chocolate, chopped into small pieces * 60ml hot water from a recently boiled kettle * 250ml heavy cream * 1 teaspoon vanilla extract DIRECTIONS 1. Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from heat to cool. 2. Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better! And do not refrigerate if you can help it. Enjoy!!! Roquamole The Domestic Goddess shares effortless meals that can be cooked in a flash Nigella Lawson Serves 4-6 INGREDIENTS 1 cup crumbled Roquefort or Saint Agur blue cheese 1/4 cup sour cream 2 ripe avocados 1/4 cup sliced pickled green jalapeños from a jar 2 tablespoons finely sliced scallions 1/4 teaspoon paprika large bag of blue corn tortilla chips DIRECTIONS Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapeños and stir them into the mixture along <b>...</b>
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Nigella Lawson - Chocolate Chip Chili
Holiday recipes with a twist Dec. 5: Nigella Lawson joins NBCs Lester Holt with some simple, yet sinful, recipes to spice up a festive feast. The celebrity chef offers her take on two staples of cold-weather cooking. 091205 Chocolate Chip Chili Nigella Lawson Serves 12 INGREDIENTS 10 (or 5 linked pairs) chorizo sausages (not the salami sort), approx 1 1/4 lbs. 3 1/4 lb boneless beef shank, cut into 3/4 inch cubes 3 onions (about 1 lb), peeled 3 cloves garlic, peeled 1 fresh long red chile, seeded 1/4 cup vegetable oil seeds from 3 cardamom pods 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp dried pepper flakes 1/4 cup tomato paste 1/4 cup tomato ketchup 4 x 15oz cans red kidney beans, drained 3 x 14oz cans diced tomatoes 1/4 cup bittersweet chocolate chips 1 cup water (swished out in one of the diced tomato cans) DIRECTIONS 1. Preheat oven to 300 degrees. 2. Finely chop, or process the onion, garlic and chile. 3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes. 4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil. 5. Drop in the cubes of beed, turning them int he pan with the chorizo and onion mix, to brown the meat. 6. Stir in the tomato paste, ketchup, drained kidney <b>...</b>
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Nigella Lawson - Party Food Ideas
Aug 6 Cookbook author Nigella Lawson shows NBC's Natalie Morales some simple but sumptuous party food ideas. 040806
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Nigella Lawson - Mirin-glazed salmon + Sake sea bass and wilted greens
Oct. 9: British cooking sensation Nigella Lawson shows TODAYs Meredith Vieira how to make a delicious dinner in no time. 081009 Mirin-glazed salmon The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson 4 servings INGREDIENTS 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup light brown sugar 1/4 cup soy sauce 4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat 2 tablespoons rice vinegar 1 2 scallions, halved and shredded into fine strips DIRECTIONS Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large skillet on the stove. Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes. Remove the salmon to whatever plate youre serving it on, and add the rice vinegar to the hot pan. Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too. Sake sea bass and wilted greens The celebrity British chef shares sweet and savory dishes for a full fall meal "Nigella Express" by Nigella Lawson 4-6 servings INGREDIENTS 2 sea bass, approx. 2 lb 4 scallions 6 tablespoons sake 2 tablespoons soy sauce 1 teaspoon grated fresh ginger <b>...</b>
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Nigella Lawson - Dutch Oven Casseroles
Cider chicken casserole Nigella Lawson Ingredients * 1 teaspoon vegetable oil * 5 ounces (1/2 cup) cubed pancetta (Italian cubetti di pancetta) or lardons, or 10 slices bacon, chopped * 12 chicken thighs (bone in, with or without skin), preferably organic * 1 leek, cleaned, quartered lengthwise then thinly sliced * 1 celery stalk, quartered lengthwise then thinly sliced * 3 cloves garlic, peeled and chopped * 2 teaspoons freeze-dried tarragon * 1 teaspoon kosher salt or 1/2 teaspoon table salt * Good grinding white pepper * 2 cups dry hard cider * 2 cups frozen petits pois or peas * 1 tablespoon Dijon mustard * 1 small romaine lettuce heart, cut into strips or roughly shredded * 2 tablespoons chopped fresh tarragon Preparation Heat the oil in a large, wide Dutch oven that comes with a lid (and can be taken to the table) and add the cubed pancetta (or lardons or bacon), cooking them until they begin to give off their juices and start to color. Add the chicken thighs (skin-side down if yours have skin), tossing the cubes of pancetta on top of the meat (to stop the pancetta burning and to make space) as you put the poultry in the pan, and cook for about 5 minutes over medium heat. Turn the thighs over and tip in the prepared leek, celery, and garlic. Season with the dried tarragon, salt, and pepper, then stir everything around a bit, letting it cook for another 5 minutes. Pour in the cider, then sprinkle in the frozen peas. Bring the pan to a boil, then cover, turn down to a <b>...</b>
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Nigella Lawson - Venetian Lasagne
Venetian lasagne Nigella Lawson Ingredients * 1 ounce (scant 1 cup) dried porcini mushrooms * 3 tablespoons tomato paste * 1 14-ounce can diced tomatoes * 1/2 cup marsala * 1 bay leaf * 1/2 cup water * 2 cups instant polenta * 2 tablespoons regular olive oil * 1 chicken bouillon cube, or enough chicken broth to make up the polenta following the instructions on the package * 1 onion, peeled * 1 medium carrot, peeled * 1 celery stalk * 1 teaspoon dried thyme * 1 tablespoon soft butter * 2 teaspoons kosher salt or 1 teaspoon table salt, or to taste * 1 1/2 cups grated Parmesan cheese * 1 pound ground beef, preferably organic * 3 aluminum foil trays or ovenproof dishes/roasting pans approximately 13 x 9 x 2 inches Preparation Put the porcini mushrooms, marsala, and water into a small saucepan and bring to a boil, then take off the heat and scissor the softened mushrooms into smaller pieces. Warm the oil in a heavy-based saucepan with a lid, and finely chop the onion, carrot, and celery either by hand or in a processor and scrape them into the pan. Let the vegetables soften over a gentle heat for about 5 minutes or so, then stir in the thyme and salt. Add the ground beef, breaking it up with a fork, and let it brown a little. Then stir in the tomato paste, canned tomatoes, and bay leaf. Add the porcini mushrooms with their dark, gorgeously flavored liquid and bring the contents of the pan to a boil. Once the sauce is bubbling, put the lid on, turn the heat down to very low <b>...</b>