The home of Nigella online | Nigella Lawson
WEBBy Olivia Potts. This is, quite simply, a pie filled with potatoes, onion and butter; it has flaky pastry on the base, sides and top, and given the simplicity of its contents, a generous amount of salt and pepper.
Nigella's Recipes | Nigella Lawson
WEBRecipes by Nigella Lawson. This is, quite simply, a pie filled with potatoes, onion and butter; it has flaky pastry on the base, sides and top, and given the simplicity of its contents, a generous amount of salt and pepper.
Victoria Sponge | Nigella's Recipes | Nigella Lawson
WEBA Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream: it is no wonder that it has been such a favourite through the generations. My version tinkers only a little with the traditional model: I use a mixture of flour and cornflour/cornstarch in the sponge, which creates cakes that are ...
My Mother-In-Law's Madeira Cake | Nigella's Recipes | Nigella …
WEBPreheat the oven to 170ºC/150ºC Fan/gas mark 3/325ºF. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and, finally, the lemon juice.
Lasagne of Love | Nigella's Recipes | Nigella Lawson
WEBMAKE AHEAD: Prepare meat sauce up to 3 days ahead, cover and refrigerate until needed. Assemble lasagne (without cheese topping) up to 2 days ahead, cover and refrigerate until needed. Add cheese and bake as directed in recipe. STORE: Refrigerate leftovers, covered, for up to 2 days.
Coffee and Walnut Layer Cake | Nigella's Recipes | Nigella Lawson
WEBMethod. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
Vanilla Fudge | Nigella's Recipes | Nigella Lawson
WEBMethod. Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.
Slow Roasted Garlic and Lemon Chicken - Nigella.com
WEBMethod. Pre-heat the oven to 160°C/140°C Fan/gas mark 3/325ºF. Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
Tarragon Chicken | Nigella's Recipes | Nigella Lawson
WEBMay 6, 2016 — Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces.
Lamb Kofta with Garlic Sauce | Nigella's Recipes | Nigella Lawson
WEBTransfer them onto the lined baking sheet as you go — you should get about 10 kofta. Cover the baking sheet with cling film and put in the fridge for about 30 minutes so that the kofta firm up a little. While you’re waiting, stir the yogurt, garlic, lemon zest and juice, salt and dried mint together. Your sauce is now made.