I think my mother has one of her legendary Pavlovas already in the works for the aftermath of the Easter family lunch but, if you’re not going to be as lucky, these Chocolate Hazelnut Mini-Puds, adapted from a Nigella recipe, are well worth trying. This mixture makes eight – serving our family of seven, with one left over to fight for – but it’s a very easy thing to halve the recipe if you are serving less people. You do not want to over cook these mini-puddings so the easiest way to make them is to melt the butter and dark chocolate just before lunch, leave to cool then combine with the rest of the pre-weighed ingredients as everyone relaxes after the lamb (it’s Easter – it has to be lamb!), sticking it into the oven while the table is cleared and the obligatory pot of post-lunch tea is made. And please do serve with the recommended jug of pouring cream – the combination of cold cream, gooey chocolate interior, crunchy hazelnuts (and, in the spirit of keeping this simple, I don’t worry about peeling them) and crusty sponge is truly worth enjoying in concentrated silence.
Tagged: nigella lawson
I have a confession to make: I’ve just bought myself a shiny, glossy red KitchenAid Artisan Stand Mixer! The workhorse of many an American kitchen and beloved by cooks like Nigel and Nigella, I’ve been lusting after one of these babies for quite a while. I first fell in love with one I saw in the Cork branch of Meadows and Byrne a few years ago but, after peeking at the price tag, never thought there was going to be a chance that it would ever be sitting in my kitchen. Then we got married. And one of the lovely things about having a celebration of your relationship is that people give you gifts. So, several of those gifts, in the handbag of a rather giddy girl, made their way to Brown Thomas a couple of weeks ago. Although my hopes were initially dashed as they had sold out of red mixers – and, having set my heart on a red one, who would want an almond-coloured one instead? – the helpful staff ordered one in and gave me a call when it arrived. The poor Husband got the job of carrying the heavy box, all rapidly-getting-heavier 22lbs of it, home, having been promised future riches of cakes, cookies and breads, and it sat, in its box, in the hall of our Dublin flat – no space for mixers – until this weekend when I finally got to take it down to the cottage.
The Tax Advisor had decided to have another bring-a-course dinner party and, because the Boyfriend and I have plenty of space in our current Dublin flat – as well as small but useful items such as cooking utensils, crockery, chairs and a table – I volunteered us as hosts. Although there were to be eight for dinner, we decided to avoid having as many courses as last time, and limited it to just an opener, mains plus salads, and deserts. There were still the usual “who’s cooking what ” emails doing the rounds and, only being just back from our travels, I decided to make something Moroccan.
One of the big advantages of being settled back in Dublin, with book shelves once again, is having all my old cookbooks to pore over and rediscover. Although I did manage to build up a fair collection in New Zealand, it couldn’t really compare to my beloved older stacks of books by Nigel Slater, Darina Allen, Tamasin Day-Lewis, Nigella Lawson and my ancient copies of the Paula Daly-written McDonnell’s Cook Books. The first and second books in this series, bought from saving up the tokens on Stork Margarine packets, were two of the first cookbooks owned by my mother.
Just taking a look at the World Food Media awards website and some of my favourite food writers appear on their list of nominees.No Nigel Slater, alas, but Stephanie Alexander, Dean Brettschneider and Lauraine Jacobs, Nigella Lawson, Anthony Bourdain and Cuisine magazine are among those nominated for the biennial awards which, apparently, are known as the food and drink industry’s equivalent to the Oscars.
Ginger is big business in New Zealand. Whether it’s the pieces of ginger slice available in every café and bakery, gingernut biscuits beloved by the boyfriend’s parents, the many brands of commonly available ginger beer (not in the least bit like the insipid ginger ale mixer common in Irish bars) – the best of which is always a hotly debated topic of contention in the boyfriend’s household – or Ginger Bear sweets (like gummy bears, but with a ginger kick) it seems like the Kiwis just can’t get enough ginger.
I’ve been temping lately and Friday was my last day of work in a lovely office so I decided to make some queencakes aka buns aka muffins aka cupcakes aka fairycakes (take your pick!) to bring in for morning tea.
We were having five people over for dinner on Saturday night and, as I was digging through the cookbooks looking for inspiration, the boyfriend asked if I had ever cooked an Indian curry from first principles. Well, with a challenge like that it didn’t take me too long to dig out a few recipes that I’d been wanting to try for a while.