Nigella Lawson Chocolate Salami Recipe Recipe For Deviled

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SMALL PASTA WITH SALAMI



Small Pasta with Salami image

Provided by Nigella Lawson : Food Network

Time 42m

Yield 3 to 4 servings

Number Of Ingredients 7

Salt
2 2/3 cups (11 ounces) ditalini or mezzi tubetti pasta
3 ounces (about 15 slices) Milano salami, scissored into strips
1 (14-ounce) can diced tomatoes, plus 1/2 can water
2 tablespoons butter
1 bouquet garni (mixed herb sachet or bag), optional
1 (15-ounce) can cannellini beans, drained and rinsed

Steps:

  • Bring some water for the pasta to a boil over medium heat and salt it generously. Add the pasta and cook for about 10 minutes or as the package directs.
  • Warm a fairly wide, heavy-based saucepan over medium heat. Add the salami strips, not worrying if they clump together. Stir with a wooden spoon for 1 to 2 minutes.
  • Stir in the tomatoes and add about 1/2 a tomato can of water.
  • Stir in 1 tablespoon butter, then add the bouquet garni, if using, and the drained beans. Leave it to bubble away, firmly but gently, while the pasta finishes cooking.
  • Just before draining the pasta, remove and reserve a little of the cooking water.
  • Stir the drained pasta into the sauce, then remove from the heat, and stir in the remaining butter. If you think the sauce needs it, splash in some of the pasta cooking water, and stir again with a wooden spoon. Leave to stand for 2 minutes before serving, removing the bouquet garni, if used.

CHOCOLATE CHOCOLATE-CHIP MUFFINS



Chocolate Chocolate-Chip Muffins image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract

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.

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h

Yield approximately 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
  • I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

DEVIL'S FOOD CAKE



Devil's Food Cake image

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made this one Friday, I expected my children, resident food critics much in the mould of The Grim Eater, to find it too dark, too rich, not sweet enough: you get the gist; instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. You may prefer to do the things the other way around from me, and get the frosting underway before you make the cakes. Either way, read the recipe through properly before you start cooking (I shouldn't have to remind) to get the shape of things in your head. Not least because the frosting is softer and stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 cup best-quality cocoa powder, sifted
1/2 cup (packed) dark brown sugar
1 cup boiling water
1 stick plus 1 tablespoon (9 tablespoons) soft unsalted butter, plus some for greasing
3/4 cup superfine sugar
11/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
2 eggs
1/2 cup water
2 tablespoons dark brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, cubed
11 ounces best-quality bittersweet chocolate, finely chopped (or 2 cups chips)

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
  • Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  • Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
  • While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
  • Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
  • Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
  • But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt.
  • When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  • Let it stand for about 1 hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
  • Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.

PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

  • Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
  • Pour into a bowl, and set aside.
  • Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
  • Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

CHICKEN SOUP



Chicken Soup image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

2 small or 1 large boiling or roasting chicken
1 unpeeled onion, halved
1 rib celery
2 carrots, peeled and chunked
A few stalks parsley
A few peppercorns
2 bay leaves
1 tablespoon salt
1 recipe Matzo Balls, recipe follows
1 egg
2 tablespoons schmaltz, margarine or butter, melted
3 tablespoons water or soup stock
Scant 1/2 cup medium matzo meal
Pinch salt and a grind of pepper

Steps:

  • Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
  • Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
  • Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.

NIGELLA LAWSON'S CHOCOLATE SPONGE PUDDING FOR CHRISTMAS PUDDING



Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding image

Make and share this Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding recipe from Food.com.

Provided by darthlaurie

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 cup soft butter
1/4 cup buttermilk
3 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
1 cup heavy cream
1/4 cup light corn syrup
4 teaspoons vanilla extract

Steps:

  • Use a 1½-quart Pyrex mixing bowl.
  • Butter your heat-proof Pyrex mixing bowl. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the stovetop to steam the sponge.
  • Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.
  • Add all the remaining sponge ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses. Scrape the chocolate batter into the prepared bowl, smooth it down (the batter will come only halfway up the bowl) and wrap the bowl, first, in parchment paper, then in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of foil, so no water could possibly get inches Stem in the boiling water in the pan or steamer for 1½ hours (by which time the sponge will have risen to about 1½ inches below the lip). To cook it for longer will do no harm.
  • To make the sauce, which can easily be done before you eat, and reheated just before you serve the pudding, put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the very end, to combine smoothly.
  • When the sponge is ready, remove it carefully from the pan or steamer without burning yourself, then unwrap from its foil and plastic wrap casing. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and sponge are the right way up, and wiggle off the bowl.
  • Pour some hot sauce over the sponge, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.
  • Make Ahead Tips:
  • Measure all the sponge ingredients the day before, ready to whiz together.
  • Make the chocolate sauce up to 1 week ahead, then cool and chill until needed, reheating gently on the stovetop or in the microwave.
  • Freeze Ahead Tip:
  • Make and freeze the chocolate sauce for up to 3 months, and reheat as above.

Nutrition Facts : Calories 461.9, Fat 30.3, SaturatedFat 18.3, Cholesterol 129.7, Sodium 289.3, Carbohydrate 44.3, Fiber 4, Sugar 18.2, Protein 8.4

NIGELLA LAWSON ALCOHOLIC HOT CHOCOLATE



Nigella Lawson Alcoholic Hot Chocolate image

This yummy treat comes from Nigella's television show called "Nigella Feasts" and the episode is "Chocolate Heaven".

Provided by Juenessa

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2 cups milk
3 1/2 ounces dark chocolate (bittersweet or semisweet, as preferred)
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum (to taste)

Steps:

  • Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
  • Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more.
  • Add more sugar if you want this sweeter, too.
  • Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

Nutrition Facts : Calories 472.7, Fat 34.9, SaturatedFat 21.6, Cholesterol 34.2, Sodium 132.7, Carbohydrate 34.4, Fiber 8.2, Sugar 8.6, Protein 14.4

NIGELLA LAWSON CAKE AND FROSTING



Nigella Lawson Cake and Frosting image

Make and share this Nigella Lawson Cake and Frosting recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup cocoa
3/4 cup butter
2 eggs
2 teaspoons vanilla extract
2/3 cup low-fat sour cream
6 ounces semisweet chocolate
1/2 cup butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup low-fat sour cream
1 teaspoon vanilla extract

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 22.7, Cholesterol 109.2, Sodium 334.4, Carbohydrate 74.3, Fiber 3.9, Sugar 50.4, Protein 7

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