45 Pins 3y
Instant Chocolate Mousse by Nigella
Instant Chocolate Mousse by Nigella.... Infiniti i pregi di questa ricetta, conosciuta anche come Mousse al Cioccolato con Marshmallows.. facile, si mescolano gli ingredienti, si lascia freddare, una frullatina e via; veloce, forse non ci si mettono nemmeno 5 minuti, compreso il lavaggio della ciotola e delle fruste (con la lingua, mica con la spugna); ingredienti semplici, che si hanno sempre in casa e .. last but not least… buona da morire.
Blackberry Galette: This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result.
American Breakfast Pancakes
American Breakfast Pancakes: These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan.
Raspberry and Lemongrass Trifle
Raspberry and Lemongrass Trifle: I should say that I first had the idea when making a syrup with lemon balm for some jelly. If you've got a garden, this is easy to come by, but if you haven't there is no way you can buy it. I tried, then, substituting lemongrass, weight for weight, and it worked beautifully. By the same token, if you have got verbena in the garden then do use that here.
Thai Chicken Noodle Soup
THAI CHICKEN NOODLE SOUP: Even if you don't have much chicken left over, you should still make this. A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.)
Strawberry and Almond Crumble
STRAWBERRY AND ALMOND CRUMBLE If I’d had to choose one thing that cooking could not make better, I’d have put good money on its being a bad strawberry. I’d be embarrassed even to own up to trying to improve it, were it not for the fact that I read an article by Saint Simon of Hopkinson in which he advised using said strawbuggers in a pie. So I did. Well, that’s not quite true: I am lazier than he is, so I made a crumble. I don’t know what, how or why it happened, but this is a crumble of dreams.
Meatzza: Of all the recipes in Nigellissima, this is the numero uno so far, in terms of repeat requests and general all-round joyous reception it gets at home. It amuses. But then, a culinary pun, it is intended to amuse: it looks like a pizza, but its base is made out of meatball mixture, moreover a meatball mixture you don't have to roll into balls but can simply press into a tin, rather like a juicy disc of meatloaf, or polpettone.
Monkfish Wrapped in Rosemary, Lemon & Parma Ham
Monkfish Wrapped in Rosemary, Lemon & Parma Ham: I am fully expecting a phone call from the 1980s asking for its menu back, but in my defence this is simple, superfast (to prepare) and sensational (to eat, which is what counts) and I am not suggesting you serve it with kiwi fruit discs or a raspberry vinaigrette.