Category: Miscellaneous Nigella Recipes

Vanilla Layer Cake

Every kitchen needs a recipe for a beautiful, vanilla layer cake!!

For the icing base:

40g all-purpose flour
200g caster sugar
250ml whole milk

For the cake:

150ml whole milk
1 tsp. fresh lemon juice
125g softened butter
75g vegetable shortening
225g caster sugar
3 eggs at room temperature
225g all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt
2 1/2 tsp. vanilla extract

For the finished icing:

250g softened butter
pinch fine sea salt
2 1/2 tsp. vanilla extract

Start with the icing base. In a wide saucepan whisk together the flour and sugar, then slowly whisk in the milk. Put over a medium-low heat and whisk constantly until the mixture has thickened and lost its floury taste. This will take 1-2 minutes. Leave to cool for 1-2 hours, then chill until needed later.

To make the cakes, heat the oven to 350°F and grease the sides and bases of 2 8″ cake tins, then cover the bases with parchment paper.

Pour the milk into a jug and stir in the lemon juice. Set aside. Beat together the butter and shortening until pale and creamy, then gradually beat in the sugar a tablespoon full at a time. Beat in the eggs, one at a time.

Mix the flour with the baking powder, baking soda and salt. Gently fold into the bater in thirds. Fold in the vanilla and divide between the two prepared pans. Bake for 20-25 minutes or until the cakes are golden and coming away from the sides. Leave to cool for 15 minus before carefully turning them out onto a wire rack to cool completely.

Pull off the parchment paper and lay one layer on a cake plate.

To finish the icing, beat the butter until smooth. Whisk in the cold base a tablespoon at a time, scraping down the bowl from time to time. Add the salt and the vanilla. You should have a impressively light and creamy buttercream.

Spread a layer over the cake on the plate and top with the second layer. Spread the icing evenly over the top and the sides.

 

Chinese Chicken Salad

Full of good-for-you fresh ingredients, this salad is a snap to make.

For the dressing:

1 green chili, deseeded and finely chopped
2 tsp. grated fresh ginger
8 tsp. lime juice or rice vinegar
6 tbs. soy sauce
1 tsp. sesame oil
1 tsp. sugar or honey

For the salad:

1/2 cup salted peanuts, coarsely chopped
1 small iceberg lettuce, shredded
1 1/2 cups bean sprouts
4 green onions, sliced
1 red bell pepper, deseeded and cut into matchsticks
4 cups cooked, shredded chicken
large handful tortilla chips, crumbled
fresh cilantro leaves (optional)

Mix all the dressing ingredients together and set aside. Tip the salad ingredients into a large bowl and toss well with the dressing.

Serves 6

Bara Brith

This Welch tea bread is perfect with a cuppa.

2 strong black tea bags
50g currants
400g mixed dried fruit
100g dark brown sugar
2 tsp. mixed spice
1 large egg, at room temperature
250g self-raising flour
1/2 tsp. fine salt
1 tbs. runny honey

Make a strong tea by steeping the tea bags in 300ml boiling water for 5 minutes.

Tip the currants and dried fruit into a large bowl and pour over the hot tea. Stir in the mixed spice and brown sugar, allow to cool, then cover and leave to steep overnight or at least 6 hours at room temperature.

Heat the oven to 350°F. Add the egg, flour and salt to the bowl and stir well. Grease a standard loaf tin and scrape the batter into it, smoothing the top. Bake for 40-50 minutes, or until a tester comes out clean.

Remove from the oven and spread over the honey, then leave to cool in the tin. When cool, wrap in parchment, then foil and store in an air tight container.

Ragu Alla Bolognese

Every home cook should have this recipe in their repertoire. Use ground beef, pork, veal, lamb, chicken, turkey or a mixture.

3 tbs. butter
2 tbs. olive oil
1/4 lb. pancetta cubes
1 small onion, minced
1 small carrot, minced
1 stalk celery, minced
1 1/2 lbs. ground meat
1/3 cup red wine
2 tbs. tomato paste
1/2 cup hot beef or chicken stock
grating of nutmeg
salt and pepper
1/3 cup whole fat milk, warmed
grated Parmesan cheese, to serve

Heat the butter and oil in a large pot and add the pancetta. Cook over a medium-low heat for 2-3 minutes. Tip in the onions, carrots and celery and cook until softened, stirring frequently.

Add the ground meat and cook until it has lost its raw color. Pour in the wine and cook briskly for 2-3 minutes, then add the tomato paste, stock, nutmeg and a good bit of salt and pepper. Stir in the milk and leave on a low heat, uncovered for at least 2 hours. Check seasonings and serve over cooked pasta. Sprinkle with Parmesan cheese.

Serves 4

Quinoa, Cranberry and Pecan Pilaf

Here is a quick and healthy side dish that complements so many entrees.

1 tsp. garlic-infused olive oil
1 cup quinoa
1 tsp. ground ginger
1 tsp. ground coriander
2 cups cold water
1 tsp. sea salt flakes
1/2 cup dried cranberries
1/2 cup pecan pieces
2 tbs. chopped fresh herbs

Heat the oil in a heavy saucepan that has a lid. Tip in the quinoa and stir for 30 seconds, then add the ginger, coriander, water and salt. Bring to a boil, then reduce the heat to a low simmer, clamp on the lid and cook for 10-15 minutes.

By this time most of the water should have evaporated. Turn off the heat and leave, covered, for 5 more minutes to steam. Fork in the cranberries, pecans and herbs.

Serves 4 as a side and 2 as a main

Cozy Stir-Fry

This really is a “use up what’s in the fridge” kind of recipe and there is bacon involved!

2 tbs. cumin seeds
2 tbs. vegetable oil
8 rashers bacon, cut into lardons
1 red or yellow pepper, thinly sliced
2/3 cup sliced mushrooms
2 garlic cloves
1/2 tsp. red chili flakes
1 cup mixed cooked vegetables
1 cup beansprouts
1 bunch green onions, sliced, green tops set aside to serve
1 1/2 cups cooked rice (a microwave package works well)
1 tbs. Worcestershire sauce
2 tbs. hoisin sauce
1 tbs. soy sauce

Tip the cumin seeds in a large wok or non-stick skillet. Toast until fragrant, then remove and set aside. Add the oil and bacon to the pan and cook until the bacon is beginning to brown. Add the peppers, mushrooms, garlic and chili flakes. Continue cooking until the veggies are tender and the bacon is crisp.

Tip in the remaining ingredients along with the toasted cumin seeds and stir-fry until everything is heated through. Check the seasoning. Spoon into bowls and top with the remaining green onions.

 

 

 

 

Chicken with Asian Pouring Sauce

In this recipe it’s all about the sauce!

6 chicken thighs
2 tbs. garlic-infused olive oil
1 tsp. fine sea salt

For the sauce:
2 tbs. almond butter
1/2 tsp. grated fresh ginger
2 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. chili flakes (or to taste)
2 tbs. water

Heat the oven to 425°F. Arrange the chicken in a shallow roasting tray lined with foil, sprinkle with the oil and salt. Bake for 20-25 minutes, or until cooked through. Alternatively, cook for 7-8 minutes per side on an outdoor grill. (If using boneless chicken thighs, lessen the cooking time.)

Whisk the sauce ingredients together in a small bowl. When the chicken is done, arrange it on a serving plate and drizzle some of the sauce over. Serve the remaining sauce on the side.

Spinach, Bacon and Raw Mushroom Salad

Although not called for in the original recipe, the addition of crumbled blue cheese is delicious.

18 rashers bacon
15 oz. baby spinach
1/2 lb. button mushrooms, thinly sliced
4 tbs. olive oil
juice of 1/2 lemon
1 heaped tsp. Dijon mustard

Cook the bacon in a large skillet until crisp and set aside. Leave the drippings to cool a bit, then stir in the lemon juice and the mustard.

Tip the spinach into a large bowl and crumble in the bacon. Drizzle over the dressing from the skillet and toss well. Check the seasonings and serve.

Serves 4

 

Sesame Peanut Noodles with Shrimp

Here is a delicious and simple cold salad that is bursting with flavor. Feel free to substitute chicken for the shrimp or omit a protein all together to make it a veggie option.

For the dressing:

1 tbs. sesame oil
1 tbs. garlic oil
1 tbs. soy sauce
2 tbs. sweet chili sauce
1/3 cup smooth peanut butter
2 tbs. lime juice

For the salad:

1 lb. cooked shrimp
1 1/2 cups sugar snap peas
2 cups beansprouts
1 red pepper, deseeded and julienned
2 scallions, shedded
1 1/4 lb. cooked egg noodles
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

Serves 4

Whisk together the dressing ingredients and set aside.

Tip the shrimp, snap peas, beansprouts, red pepper, scallions and noodles into a large bowl. Pour over the dressing and toss well. Sprinkle with the sesame seeds and cilantro to serve.

Serves 8