Nigella Lawson

  • Nigella’s Christmas Cornflake Wreaths Nigella’s Christmas Cornflake Wreaths

    Nigella’s Christmas Cornflake Wreaths

Nigella’s Christmas Cornflake Wreaths

  Growing up, Rice Krispie squares were an exotic treat. Celebratory desserts, at our house, were more likely to be baklava, or kenefe (a sweet cheese pastry made with kadaif), or perhaps melomakarona (Greek honey cookies). So, I will admit that I have never ever made Rice Krispie treats and the prospect of making these Christmas Cornflake Wreaths was a bit daunting. These aren’t your typical melted mallow-and-cereal treats, though, these are Rice Krispie treats all grown up.I got this recipe from Nigella Lawson’s cookbook Nigella Christmas, but you can also find the recipe here. Yes, these are a little kitschy but I think that’s half the charm of a holiday dessert. Despite all the effort I put into Martha Stewart’s chocolate gingerbread house petits fours, these are the treats that got rave reviews when I took them into work. Crunchy, gooey, and the addition of the sesame seeds offset the syrupy […]

  • Cookbook Review: Nigella Lawson’s Kitchen Cookbook Review: Nigella Lawson’s Kitchen

    Cookbook Review: Nigella Lawson’s Kitchen

Cookbook Review: Nigella Lawson’s Kitchen

  Just when I thought Nigella couldn’t possibly produce another cookbook, she came out with this nearly-500 page heavyweight “Kitchen: Recipes from the Heart of the Home.” (Knopf Canada) Like many of her previous cookbooks, this one is meant to give us a glimpse into her household, by way of her feel-good food solutions for the harried weekday cook. Can this book live up to the high standard of past success? I’ve interviewed Nigella in the past and she was nothing if not utterly charming. Exactly what you’d expect. But lately, I will sadly admit, some of her recipes have been hit or miss. I am going to take partial responsibility for this though, because I don’t embark on any of her recipes without keeping in mind she is not a professional chef. Nor does she pretend to be. While I follow some pastry recipes with military discipline, there are some recipes, like Nigella’s, that I […]

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  • Nigella’s chocolate banana muffins Nigella’s chocolate banana muffins

    Nigella’s chocolate banana muffins

Nigella’s chocolate banana muffins

  This recipe comes to us from Nigella’s latest behemoth cookbook “Kitchen: Recipes from the Heart of the Home,” which I will be reviewing in short order so stay tuned. In the meantime, though, this was one of the first recipes I marked after leafing through the book at a galloping pace. I leave for work so early during the week I don’t get to have breakfast with my son so I try to make him something special for breakfast on the weekends. On this particular weekend, my son was boycotting any and all fruits so I decided to sneak some bananas into his diet by way of these muffins. He’s not much of a chocolate fan, so I was taking a risk.In her recipe, which you can also find online, Nigella says these muffins are so darkly delicious they are begging to be served as a dessert alongside coffee […]

  • Nigella’s chocolate raspberry pavlova Nigella’s chocolate raspberry pavlova

    Nigella’s chocolate raspberry pavlova

Nigella’s chocolate raspberry pavlova

  I made this pavlova on an extraordinarily hot and humid morning. It was also the same day as my son’s first birthday. For some reason, I thought I wouldn’t have enough desserts or the 20-odd guests, even though there was birthday cake, two huge fruit platters, watermelon pops, chocolate chip ice cream sandwiches, pecan pie, and more, so I decided to make this as well at the last second. This was in the middle of making roast potatoes, Bulgarian shopska salad, marinating vegetables for the grill, and running around like a chicken with her head cut off. Despite my best intentions, the meringue didn’t rise nearly high enough, nor did I see the peaks the recipe calls for, and when I plopped it in a mound on the cookie sheet, it spread all the way to the edges. I chalked it up to the humidity, and the fact I wasn’t watching the meringue in the mixer […]

  • Nigella’s cherry chocolate trifle Nigella’s cherry chocolate trifle

    Nigella’s cherry chocolate trifle

Nigella’s cherry chocolate trifle

  I bought this glass bowl just to make this trifle for Christmas. If chocolate custard and sour cherries and chocolate pound cake don’t spell Christmas dessert, what does? In my mind, Christmas dessert should be indulgent, should be creamy, should be luscious, moist, decadent. Should make you feel guilty. Hence – cherry chocolate trifle. I must admit, I’m a sucker for Black Forest cake, so the ingredients in this pudding were a no-brainer. Even if you don’t like Black Forest cake, however, chances are you’ll fall head over heels over this one.If you don’t have a trifle bowl, like I didn’t, try a large glass bowl. As long as your guests can see the layers of gooey, luscious, decadence, it will do.Here’s the recipe, as created by Nigella Lawson. You can also find it in her book “Nigella Feasts”: Ingredients:2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup […]

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  • Red-and-green speckled Christmas salt Red-and-green speckled Christmas salt

    Red-and-green speckled Christmas salt

Red-and-green speckled Christmas salt

  This year for Christmas I am making baskets. I’ll be writing a story about it for my employer, so I’ll link to that once I am done.In the meantime, though, check out one of my basket items. There’s something about these mini jars of salt that makes me want to break into song (“What Child is This”) and sit in front of a fire with some mulled wine. The speckles of berry-red peppercorns and fir-green peppercorn are gorgeous against the salt crystals, and a couple of star anise give the jar a dash of exoticism. I’ve adapted a recipe from Nigella’s new book “Nigella Christmas.” Her recipe calls for sea salt, red peppercorns, crushed red chili peppers, with the option of star anise. I’ve slightly adapted her recipe for my purposes, using star anise, red and green peppercorns and kosher salt instead. It’s this simple:Sterilize your jars (This is […]

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