GRANNY LAWSON'S LUNCH DISH
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Measure the flour into a dish that will fit into the freezer (it doesn't need to have a lid) and cut the shortening and butter into small - approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes.
- I tend to make pastry in my stand mixer, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it's about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps.
- Preheat the oven to 400 degrees F.
- Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too.
- In a large frying pan over medium heat, warm the oil. Cook the chopped onions until softened and beginning to color, turning the flame down to low if they look as if they're sticking. Turn the heat back to medium and add the chopped tomatoes and cook, stirring for a minute or so before adding the beef. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then when the meat's browned, stir in the chopped eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 minutes, stirring occasionally.
- Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the refrigerator and roll out 1 of the disks until you have a thin, but not exaggeratedly so, rough square that will fit on the baking sheet, then place it on the baking sheet. Now roll out the second disk and leave it there while you cover the layer on the baking sheet with the ground beef mixture, leaving a margin of about 1-inch all around. With a bit of cold water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or twice, then get a fork and press it, the tines curved side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze.
- Put it into the preheated oven for 20 minutes, by which time the pastry will be golden and cooked. Slice it into fat oblongs and eat warm with a vegetable or salad, or cold, wrapped in a napkin and without ceremony or cutlery.
CHOCOLATE CHIP COOKIE DOUGH POTS
My children love a chocolate chip cookie so gooey on the inside that I can't really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or creme fraiche as desired. The recipe itself I've adapted from one I found on a favorite website, thekitchn.com, and very grateful I am, too. If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20-centimeter (8-inch) diameter at the base and 24-centimeter (9.5-inch) diameter at the lip, and it needed 5 minutes' longer cooking time. But the ramekins give you a better goo-to-crust ratio, and that's what these are all about. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, and measure the flour, salt and baking soda into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 41/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13 to 15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.
NIGELLA LAWSON'S CUT-OUT COOKIES
These cookies have a melting, buttery texture and hold their shape very well while baking. The dough freezes well so you can make a double batch and wrap some dough in clingfilm to stash in the freezer. I like them best without icing. The recipe is from Nigella Lawson's 'How to be a Domestic Goddess'.
Provided by Flowerfairy
Categories Dessert
Time 1h27m
Yield 25-30 cookies, 10-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 11
Steps:
- Icing:;
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
NIGELLA LAWSON ALCOHOLIC HOT CHOCOLATE
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
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 CUT OUT COOKIES
Make and share this Nigella Lawson Cut out Cookies recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180degrees celsius.
- Cream butter and sugar well till light and fluffy.
- Add in the egg and mix well. Add in flour and baking powder.
- Chill for 1 hour.
- Roll to 1/4 inch thick and cut out with cutters. Bake for 10 minutes. Let cool.
- Meanwhile, make frosting and tint to desired colours.
- Ice cooled cookies and let icing set.
Nutrition Facts : Calories 82.1, Fat 3.3, SaturatedFat 2, Cholesterol 15.3, Sodium 30.9, Carbohydrate 12.3, Fiber 0.2, Sugar 7.1, Protein 1
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