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One-Pot Sausage Meatball Pasta. By Nagi Maehashi. Think a big, bubbly pasta bake — only you’ve done it all on the stove in one pot in less time than it’d take to roll up proper meatballs!
Easter Feasting and Egg Hunt Competition 2022. By Nigella. Photo by Matt Holyoak.
Let Nigella provide you with some inspiration for delicious Dinner recipes.
From At My Table, but freshly available here are a couple of recipes that don’t have to be Christmas treats, but deserve to be! First, there’s the Queen of Puddings which truly deserves its name. If you’ve never eaten this old-fashioned pud before, now’s your chance.
My lasagne dish measures 24 x 35 x 6cm / 9½ x 14 x 2½ inches and it's a pretty tight fit. Sit the dish on a baking tray. Line the dish with a couple of ladlefuls of the meat sauce, aiming to get more liquid than meat, and cover with a layer of lasagne sheets.
Method. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
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Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and hazelnut meal.
A very nice and easy dish. It's even easier if you pour the liquid in boiling hot instead of cold as the recipe suggests. Like many others, I used chicken broth instead of plain water. I also replaced the leeks with bulbous fennel, its mildly aniseedy taste goes very well with lemon and tarragon.