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Nadiya Jamir Hussain [1] MBE (née Begum; [2] born 25 December 1984) is a British television chef, [3] [4] author [5] and television personality. [6] She rose to fame after winning the sixth series of BBC's The Great British Bake Off in 2015. [ 7 ]
Nadiya Bakes is an eight-part cookery series presented by Nadiya Hussain on British television. [1] Hussain shares recipes for her most indulgent desserts. [2] [3]
In each themed episode, four recipes are featured. Many of these are the Hussain "family's favourite recipes". [2] The show attempts to strip back the idealism of other popular TV cookery shows and deals in the manageable, not the unobtainable. [3] Nadiya's quirky recipes include "deep fried carrot cake pakoras". [4]
Preheat the oven to 425ºF. Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form.
Heat oven to 400 degrees F. Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl. Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top. Bake for 25 – 30 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes. Serve. Eat. Read more from Chez Us.
Preheat your oven to 400 degrees, and mix your dry ingredients together (besides the cheese, onions and bacon). Crumble the butter into the flour mixture with your fingers or a pastry cutter.
Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal.