Category Archives: Nigella Lawson

Potato Cakes with Smoked Salmon Recipe by Nigella Lawson


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These are little potato pancakes made with “Smash” instant potato, remember “for mash get smash”


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Nigella Lawson Roast Poussin and Sweet Potatoes Recipe

Nigella Lawson at a Borders book-signing

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Lovely Roast Chicken an Potatoes, real comfort dish here! Prepared by Nigella Lawson.

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Posted by on March 13, 2011 in Meats, Nigella Lawson, Potatoes


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Nigella Lawson Roquefort And Avocado Tortilla Chips Dip Sauce

Sexy food fanatic Nigella Lawson prepares a wonderful Roquefort and avocado dipping sauce for your favorite Nacho chips or Tortilla’s.



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Brazilian Candy Recipe –

The candy is called BRIGADEIRO. It is just divine! And it is easy to do! I think that the most important ingredient will not be easy to found there. But if you look in especialized stores, probably you will find it… The best condensed milk is from Nestle. But other brands are also good.



1 tablespoon of butter without salt

4 tablespoons (flat) of pounder chocolate

1 condensed milk (350ml)


Put all the ingredients together in the pan and put onto low flame. Stir all the time so the candy dont fix onto the pan.

After about 5 minutes the candy will start to pull away from the pan. When it happen completely, then it’s ready.


1) Make balls and roll it in the granulated chocolate (the brigadeiro must be warm and then cool down and your hands must be smeared in butter).

2) Put in a little cup with one mini spoon and cover it with granulated chocolate.

3) While the brigadeiro becomes ready in the pan, mix it with 1/2 package of broken cookies. After it is cold, cut it in cubes and roll in the fine suggar.

Serves: 40

Recipe posted by



Posted by on March 9, 2011 in Candy, Nigella Lawson, Sweets


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CARAMCHEESE – Caramel and Cheese Recipe ??

Caramel candy.

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This is a very easy recipe for a spectacular result. Is a way to serve little bites of chees on a luxurious square of caramel and hazelnut.


  • 750 grams of granulated sugar;
  • 200 grams of hazelnut (if you find them, take hazelnut from Piedmont – Italy);
    • Your favourite cheese cutted in bites (I suggest a hard cheese and seasoned), quantity in base of hungry of your friends!


    1. Crush the hazelnuts, but not too much finely.
    2. Put a little bit of sugar in a small saucepan on fire (little fire), do not mix, otherwise the sugar crystallizes.
    3. Wait until the sugar melts and becomes honey-colored;
    4. Add a little bit of sugar and repeat, until all the sugar is melted.
    5. Add hazelnut to the caramel and stir very quickly, keeping the sauepan on the fire;
    6. Pour the caramel on a large baking paper sheet and cover it with a second sheet
    7. With a rolling pin, flatten caramel with hazelnuts, passing over the paper (the thickness should be about 0,5 cm)
    8. Remove the top sheet of paper and let cool completely.
    9. When cool, give square shape to base of caramel and hazelnut, cutting with a hot knife.
    10. Take the caramel and put on a serving dish.
    11. Put the cheese on the caramel base and serve with toothpicks.
    12. After eating the cheese, your friends, break the caramel to taste it … you can let the guest of honor to break the caramel!
    13. This is a very simple recipe, which is dedicated to conviviality, ideal for a cold winter evening.
    14. Serve the CARAMCHEESE, first of the dessert…to create a continuity with the salted food and like opening to dessert with sweetness of caramel…
    Serves: First of dessert

    Recipe posted by Slelly



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    No Fuss Hotpot For One Recipe –

    Parmigiano reggiano 5

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    I am often fond of a good, heady hotpot in the winter, but when there’s often little time to cook with my schedule, I have, with experience, established a quick way of rustling one up within an hour. All it requires is some very basic ingredients from the stock cupboard but the end result is the ultimate in heartwarming comfort food.




  • 1 onion, chopped finely
  • 1 tin of baked beans and sausages
  • 1 beef OXO cube
  • 3 tbsps of Worcestershire sauce

  • 1 potato, sliced mediumly
  • Grated parmesan cheese

    1. In a medium sized casserole dish, stir together the baked beans and sausages with the chopped onion and Worcestershire sauce, and crumble in the OXO cube so that everything is well mixed together.

    2. Ensure the hotpot mixture is evened out, then on top of this with the slices of potato so that it is sufficiently covered.

    3. Then, generously grate the parmesan cheese on top of the sliced potato (or you can sprinkle on ready grated parmesan cheese using a teaspoon if you wish to save even more time).

    4. Put the casserole dish into the oven on 220°C (Gas Mark 7) for 45 minutes, and serve immediately. I usually find sprouts and carrots are a good combination with this but feel free to serve with whatever vegetables you prefer or (even better) on it’s own.

    Serves: 1

    Recipe posted by Mrtokyo on



    Posted by on March 9, 2011 in Nigella Lawson


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    Awhadi Mutton Biryani Recipe

    based on :Image:Lamb-Cuts-Brit.png also used s...

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    Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!


    • 1/2 kg mutton
    • 1/2 kg basmati rice
    • 100 gm butter
    • 100 ml cream
    • few strands saffron


    • 3 fried onions, ground to a paste
    • handful coriander leaves
    • 3 tbsp ginger-garlic paste
    • 300 gms yogurt
    • 1 tsp red chilli pd
    • 1 tsp turmeric pd
    • salt to tast

    For rice:

    • 1 tsp clarified butter
    • 1 bayleaf
    • 2 cloves
    • 3 black cardamom
    • 1/2 inch cinnamon
    • 10-15 mint leaves

    For mutton:

    • 1 black cardamom
    • 1 green cardamom
    • 1 1/2 inch cinnamon
    • 1 bayleaf
    • 3 cloves
    • 1/2 tsp cumin
    • 1 tsp ginger garlic paste
    • 1 tsp coriander pd
    • 2 pinches nutmeg pd
    • 2 pinches mace pd
    • 1/2 tsp cardamom pd
    • 2 handfuls fresh mint


    1. Marinate mutton overnight or at least 3 hrs.
    2. Parboil rice with all the ingredients.
    3. Mix the butter and cream and microwave for 30 seconds.
    4. Soak the saffron in the butter-cream mix.
    5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
    6. Add ginger garlic paste and coriander powder and fry a while.
    7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
    8. Remove whole spices.
    9. Add the remaining ingredients and cook till done.
    10. Reserve a cupful of the gravy.


    1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
    2. Repeat layers.
    3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
    4. Put a lid on the pan and seal the edges with a thick flour dough.
    5. Cook on low flame for 15-20 minutes.
    6. Serve warm with the reserved gravy (called qorma) and curd raita.


    Serves: 6

    Recipe posted by sweetjaw on



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    Butternut Squash With Pecans And Blue Cheese By Nigella Lawson

    Cucurbita moschata 'Butternut'. Original descr...

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    This has many strings to its bow: it serves as a vegetarian alternative to the Christmas turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.


    • 3 x 15ml tablespoons olive oil
    • 6 stalks fresh thyme or 1/2 teaspoon dried thyme
    • 100g pecans
    • 125g Roquefort or other blue cheese
    • Salt and pepper to taste


    1. Preheat the oven to 220°C/gas mark 7.
    2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm cubes; you don’t need to be precise, just keep the pieces uniformly small.
    3. Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can’t get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.
    4. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
    5. Check seasoning and add the last of the thyme, torn into small sprigs to decorate.
    Serves: 6-8

    Recipe posted by Nigella



    Posted by on March 9, 2011 in Cheese, Nigella Lawson


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    Nigella Lawson Caramel Croissant Pudding Video Recipe

    Nigella Lawson at a Borders book-signing

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    Nigella Lawson…Caramel Croissant Pudding… (working on full recipes, just a moment)


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    Posted by on March 9, 2011 in Nigella Lawson


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