3 sticks plus 2 tablespoons unsalted butter 12 ounces best-quality bittersweet chocolate 6 eggs 1 3/4 cups superfine sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels 1/2 cup semisweet chocolate buttons, chips or morsels Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
25g/1oz macadamia nuts 25g/1oz Brazil nuts 25g/1oz pecan nuts 25g/1oz hazelnuts 50g/2oz dark chocolate (75 per cent cocoa solids) 110g/4oz butter 2 eggs, beaten 225g/8oz granulated sugar 50g/2oz plain flour 1 level tsp baking powder 1/4 level teaspoon salt
You will also need a well greased oblong tin measuring 18x28cm/7x11in, lined with baking parchment, allowing the paper to come 2.5cm/1in above the tin.
Preheat the oven to 180C/350F/Gas 4.
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a preheated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day!
While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
Allow the chocolate to melt, then beat it until smooth, remove it from the heat and simply stir in all the other ingredients until thoroughly blended.
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre.
Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.
For an 8 inch (20 cm) cake: 6 oz (175 g) self-raising flour 1 rounded tsp baking powder 3 large eggs at room temperature 6 oz (175 g) very soft butter 6 oz (175 g) golden caster sugar ½ tsp vanilla extract a little sifted icing sugar, for dusting
For the filling: 6 passion fruit 9 oz (250 g) mascarpone 1 level dessertspoon golden caster sugar 1 tsp vanilla extract 7 fl oz (200 ml) fromage frais
Note: You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment).
Preheat the oven to 170C/325F/Gas 3.
Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.
Now divide the mixture between the 2 tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed.
To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.
Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.
To make this, first slice the passionfruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl.
Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passionfruit.
Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passionfruit over that, then spread the remaining filling over the passionfruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.
1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal 2 tbsp olive oil 3 garlic cloves, finely chopped ½-1 red chilli (depending on variety and heat strength), chopped finely (or 1 tsp dried chilli flakes - not powder) 250ml/8fl oz single cream salt and black pepper
In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.
Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.
Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.
Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.
For extra crispness you can finish under the grill for 1-2 minutes.
6kg/13lb ripe tomatoes, roughly chopped 8 medium onions, peeled, halved and sliced 2 large red peppers, seeds and white filament removed, chopped 150g/5oz soft brown sugar 500ml/17fl oz cider vinegar 1 tsp mustard ½ tsp large piece of cinnamon stick 1 tbsp whole allspice 1 tbsp whole cloves 1 tbsp ground mace 1 tbsp celery seeds 1 tbsp black peppercorns 2 bay leaves 1 garlic clove, peeled and bruised salt paprika, to taste (optional)
Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft.
Push through a coarse-mesh sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaves and garlic in a square of muslin and drop it into the stew. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.
Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.
Use it as you would any commercial tomato ketchup, to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.
1/4 cup Pineapple juice 1/4 cup light brown sugar 1/4 cup soy sauce 4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat 2 tablespoons white vinegar 1 – 2 scallions, halved and shredded into fine strips
Mix the pineapple juice, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2minutes on the second. Meanwhile, heat a large skillet on the stove.
Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.
Remove the salmon to whatever plate you’re serving it on, and add the white vinegar to the hot pan.
Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.
Source: Nigella Express Cookbook
Note: I've made a slight change on the ingredients from the original recipes.
1 3/4 cups all-purpose flour 1/4 cup cocoa 1/2 teaspoon salt 1/2 tablespoon baking powder 1/2 teaspoon baking soda 2 large eggs 1/4 cup vegetable oil 1/3 brown sugar 2/3 cup sour cream 2 tablespoons milk 1 cup ripe bananas, mashed (about two small bananas) 1 teaspoon vanilla extract 1/2 cup walnuts, chopped 2/3 cup semisweet chocolate chips
Preheat the oven to 425 degrees.
In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
1 grey mullet about 700 gm - scaled and gutted 1/2 tsp salt 1 tbsp vegetable oil 1tbsp light soy sauce 1 large carrot - cut into fine strips 4 spring onions (green onions) cut into fine strips 1 tbsp grated fresh root ginger 1 tbsp sesame oil (optional)
In a small bowl, combine salt, vegetable oil and soy sauce. Make 4 deep slashes along each side of the fish, and rub inside out with sauce mixture. Cover and place in the refrigerator for 30 minutes.
Spread half the carrot, spring onions and ginger in the centre of a large piece of foil. Place the fish on top, then sprinkle with the remaining vegetables and ginger and any remaining oil mixture.
Loosely fold over the foil and seal. Transfer the fish to a steamer or a rack set over a roasting tin half filled with water. Cover the steamer tightly with a lid or the roasting pan with foil. Cook for 20 minutes or until the fish is firm and cooked through. Put the sesame oil, if using, into a small saucepan and heat. Drizzle over the fish and garnish with coriander.
Herb Filling: 2 tbsp thick natural yogurt 1 clove garlic - crushed 1 tsp olive oil 2 tbsp chopped mint 2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped oregano 2 tbsp finely chopped thyme 2 tbsp finely chopped dill 2 spring onions (green onion) finely chopped salt and finely ground black pepper
In a small bowl, combine together all the herb stuffing ingredients and mix well.
Using your finger tips, scoop up a quarter of the mixture and gently push under the skin to smooth the stuffing out. Attach skin with a toothpick to side of breast if needed. Repeat with the remaining pieces. Cover, and refrigerate for 1 1/2 hours.
Pre-heat the oven to 180 degrees C. Place the chicken on a roasting rack and cook in the oven for 15-20 minutes.
Remove to a chopping board. Remove bone carefully and cut into thick diagonal slices. Skim fat, from pan juices and pour over the chicken.
11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach 3 tablespoons walnut oil 1 tablespoon sesame oil 1/2 tablespoon thinly sliced ginger 4 scallions, finely shredded 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 pinches of sugar juice of 1 lime salt and freshly ground black pepper
Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.
Stir-fry for a further minute and serve immediately.
6 tbsp olive oil 3 cloves garlic, peeled seasoning 1 small handful thyme, picked and washed 4 oz breadcrumbs 1 1/4 lb. spaghetti, best quality 10 anchovy 1 small dried red chili, pounded 1/2 clove garlic, peeled, and, finely, chopped
In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp.
Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves).
Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili.
When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning.
Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.
1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature 2 celery stalks - finely chopped 1/2 red onion - peeled, finely sliced 1 Tbsp of capers (strain out the pickling juice) The juice of 1 lemon (regular lemon, not Meyer lemon) 1 Tbsp extra-virgin olive oil 2 Tbsp fresh dill - chopped Salt and freshly ground pepper
Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.
Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste.
Refrigerate for at least 30 minutes to cool and to allow the flavors to blend. Serve with a slice of lemon.
For the sauce (mix together in a bowl) 2 teaspoons sugar 1/2 cup chicken or vegetable broth 3 tablespoons ketchup 1 teaspoon white vinegar) 1/2 teaspoon sesame oil
For the shrimp 1 pound raw shrimp - deveined 2 teaspoons cornstarch 2 tablespoons canola, vegetable or peanut cooking oil 1 teaspoon grated fresh ginger 1-2 garlic cloves - finely minced 1 tablespoon finely sliced green onion Handful of shredded iceberg lettuce
Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.
Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact. Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute.
Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.
Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.
Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through. Serve on bed of shredded lettuce and top with garnish of sliced green onions.
4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 3 1/2 cups milk 1 tablespoon tomato paste 2 cups shredded sharp Cheddar cheese 2 cups shredded smoked Gouda cheese - can be replace by other brand Salt and freshly ground black pepper, to taste 4 ounces crustless country-style bread - can be replace by readymade breadcrumbs 2 tablespoons unsalted butter, melted 1 pound rigatoni, cooked until al dente and drained
Preparation: Preheat an oven to 375°F. Butter a large rectangular baking dish.
In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste.
Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.
Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.
In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.
Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.
Source: www.foodchannel.com Recipe courtesy of Williams-Sonoma.com
Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender.
Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop".
Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).
Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked.
Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.