CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
CHOCOLATE CHOCOLATE-CHIP MUFFINS RECIPE | NIGELLA LAWSO…
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
More about "nigella lawson soup recipes"
NIGELLA LAWSON CHOCOLATE TAHINI & BANANA PUDDING RECIP…
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.
4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Reviews 4.4
Total Time 2 hours 50 minutes
Category dessert
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
CHOCOLATE CHOCOLATE-CHIP MUFFINS RECIPE | NIGELLA LAWSO…
Reviews 3.9
Total Time 35 minutes
Category dessert
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
NIGELLA LAWSON CHOCOLATE TAHINI & BANANA PUDDING RECIP…
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.
4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
SOUP | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
THAI CHICKEN NOODLE SOUP | NIGELLA'S RECIPES | NIGELLA LAW…
From nigella.com
NIGELLA LAWSON (@NIGELLA_LAWSON) - TWITTER
From mobile.twitter.com
NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP ...
From eatingwell.com
THE 20 MOST POPULAR NIGELLA LAWSON RECIPES - NYT COOKING
From cooking.nytimes.com
NIGELLA LAWSON'S STICKY GINGERBREAD RECIPE - MYDISH
From mydish.co.uk
NIGELLA LAWSON TO HEADLINE BUMPER MELBOURNE FOOD AND W…
From goodfood.com.au
NIGELLA LAWSON TO HEADLINE BUMPER MELBOURNE FOOD AND W…
From goodfood.com.au
SOUP | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BROCCOLI AND STILTON SOUP | NIGELLA'S RECIPES | NIGELLA LAW…
From nigella.com
NIGELLA LAWSON (@NIGELLA_LAWSON) - TWITTER
From mobile.twitter.com
NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP ...
From eatingwell.com
THE 20 MOST POPULAR NIGELLA LAWSON RECIPES - NYT COOKING
From cooking.nytimes.com
NIGELLA LAWSON'S STICKY GINGERBREAD RECIPE - MYDISH
From mydish.co.uk
NIGELLA LAWSON TO HEADLINE BUMPER MELBOURNE FOOD AND W…
From goodfood.com.au