Tag: #NigellaLawson

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.

 

Chopped Salad

This is really just a templet for anything you want to chop and add! Think avocado, cheese, corn kernels…….etc..

1 zucchini, peeled and cut into a small dice
1/2 cucumber, peeled and cut into a small dice
4 green onions, sliced
4 small tomatoes, deseeded and cut into a small dice
1 clove garlic
1/4 cup pomegranate seeds
1 tsp. dried mint
1 tsp. dried dill
1 tsp. sea salt flakes
1 lemon, zest finely grated and juice
2 tbs. extra-virgin olive oil
handful fresh parsley leaves, roughly chopped

Tip everything into a large mixing bowl and toss together. Let stand for 10 minutes before serving.

Serves 4 – 6

Creamed Chicken

Note to self: next time sprinkle with some chopped fresh parsley for color and definition.

1 tbs. butter
1 tbs. garlic-infused olive oil
3/4 lb. chicken, cut into bite-sized pieces
1/3 cup chicken stock
1/3 cup heavy cream
steamed rice, to serve

Heat the butter and oil in a skillet. Season the chicken and tip into the skillet. Over a medium heat, brown the chicken on all sides. Add the chicken stock and cream, then bubble for about 5 minutes to thicken.

Spoon the rice into a bowl, pushing it up the sides, then tip in the chicken and cream sauce.

Serves 3-4 children or 2 adults

Totally Chocolate Chocolate Chip Cookies

Melted chocolate, cocoa powder and chocolate chips in one cookie???? Well, yes please!!!

4 oz. semisweet chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract or paste
1 egg, cold from the fridge
2 cups semisweet or dark chocolate morsels

Heat the oven to 325°F and line 2 baking sheets with parchment paper. Melt the 4 oz. of chocolate and set aside.

Combine the flour, cocoa, baking soda and salt in a large bowl.

Cream together the butter, sugars and vanilla in another bowl, then stir in the egg and melted chocolate. Tip this into the bowl with the dry ingredients, add the chocolate chips and stir well.

Use a 1/4 cup ice cream scooper to drop mounds onto the baking sheets, leaving space between. Bake for 18 minutes, or until just set on the inside. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes 12

Greek Lamb Stew

This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.

4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta

Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.

Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.

Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.

Sprinkle with feta cheese to serve.

 

Meatballs in Tomato Sauce

Here is a lovely, hearty, homey supper that everyone will enjoy. Serve over pasta or rice.

For the meatballs:

1 medium onion, minced
1 tbs. vegetable oil
4 slices stale, white bread, torn into pieces
1 cup milk
2 1/4 lbs. ground beef
2 beaten eggs
1/4 cup grated Parmesan cheese
1 heaping tbs. chopped fresh parsley
1 tbs. olive oil
all-purpose flour

For the sauce:

2 tbs. olive oil
1 tbs. butter
1 medium onion, minced
2 clove garlic, minced
1 medium carrot, peeled and minced
1 celery stalk, minced
2 tbs. red wine
3 x 14oz. tins whole tomatoes with their juice
3 bay leaves
1 cup milk

For the meatballs, cook the onion in the vegetable oil with a good pinch of salt for about 10 minutes. When softened, remove and set aside. Meanwhile, cover the bread with the milk in a dish and leave until soft. Drain by squeezing with your hands.

Put the beef, eggs, cheese and parsley in a large bowl and add the onions and bread. (Discard any remaining milk.) Season well, combine and form into walnut-sized meatballs. Chill until needed.

Now get on with the sauce by adding the oil and butter to a large, heavy saucepan. Tip in the onions, garlic, carrot and celery. Cook over a medium heat until softened, then stir in the wine and tomatoes with their juice and the bay leaves. Cook for about 20 minutes, breaking the tomatoes up with the back of a wooden spoon. Add the milk and cook a further 10 minutes. Check the seasoning.

Tip the flour onto a plate and roll the meatballs in it. Heat the olive oil in a large skillet and cook the meatballs in several batches to brown. Scoop them into the sauce and cook for 20 minutes. Remove the bay leaves before serving with pasta or rice.

 

Den Miso Salmon

Swift, simple and savory, this supper is a snap.

3 tbs. miso paste
2 tbs. mirin
2 tbs. sake
2 tbs. sugar
2 salmon fillets

Tip the miso, mirin, sake and sugar in a small saucepan. Bring to a boil, then bubble for 4-5 minutes until the sauce begins to thicken. Set aside to cool a bit. Pour into a small, shallow dish and add the salmon. Leave to marinate in the refrigerator for 3-4 hours.

Heat the grill to medium and cook the salmon for 5 minutes per side, or to your liking.

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

Saffron-Scented Chicken Pilaf

Tender, yogurt-marinaded chicken nestles into a beautifully scented bed of basmati rice and toasted, warm nuts.

6 boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
4 cups chicken stock
1 tbs. butter
2-3 tsp. vegetable oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts, toasted
scant 1/4 cup slivered almonds, toasted
2 tbs. pine nuts, toasted
3-4 tbs. shelled pistachio nuts, toasted
small bunch fresh parsley, chopped

In a medium bowl, stir together the chicken, yogurt, juice of 1/2 lemon and cinnamon. Toss well and chill for at least an hour. Soak the saffron threads in the stock.

Over a medium heat, in a pot that has a lid, melt the butter along with 1 tbs. of the oil. Add the rice and stir to coat. Pour in the saffron laced stock, add the cardamon pods,  juice and zest of 1 lemon, then cover and bring to a boil. Lower the heat and simmer for 10-15 minutes, by which time the rice should be tender and the liquid absorbed.

Meanwhile, heat the remaining oil in a skillet and cook the chicken in batches. This will allow it to brown, rather than stew.

When the rice is cooked, take it off the heat and fork in the chicken and nuts. Spoon into a serving bowl and scatter over the parsley.

Serves 6