Lemon Linguine by Nigella Lawson

Not only is this recipe not complicated it is simple, and in a matter of minutes you will have a meal that it is absolutely delicious! Comfort food with a zesty lemon zing and when you are not ready to say goodbye to summer this is stellar and it! and when you need that bit of culinary uplift in the winter this is also it.  

Even though I have shared the recipe below, do have a glance at Nigella Lawson's website, nigella.com, to see what may tempt you. - JD 

 

Lemon Linguine - Nigella Lawson

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 Serves: 6

1 1/2 pounds linguine

salt and pepper

2 egg yolks

2/3 cup heavy cream

1/2 cup freshly grated Parmesan cheese (or vegetarian equivalent)

zest and juice of 1 lemon

2 tablespoons butter

TO SERVE:

fresh Italian parsley

small handful of basil leaves (optional)

METHOD:

1. Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.

2. Tip in the linguine, helping all of it submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.

3. Get on with making the sauce. In a bowl, put the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and a good grating of pepper and beat with a fork. 

4. When the timer goes off check to see if the pasta is cooked or needs the full time.

5. Once ready, take out a mugful of the pasta water before you drain it, then once drained return to either the saucepan or a large warmed bowl.

6. Add the butter and toss it though, then add the sauce, tossing the pasta well, and adding a little of your reserved pasta-cooking water to help it emulsify and lightly coat the pasta. Have a taste to see if you want the juice from the remaining half lemon.

7. Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately. 

Food Photo of the Day ~ Chicken Stir-Fry

 

With a few ingredients my daughter created this chicken stir-fry for dinner. I helped wash and chop some of the vegetables and prep the chicken, totally being under her direction. It was an exceptionally tasty meal and we wish we could have this every night. An enjoyable, relaxing time well spent in the kitchen with her. - JD 

   

Lemon Madeira Cake

 

Madeira cake is a pretty straight forward sponge cake. Basic ingredients create a rich, firm texture, yet light cake; similar to pound cake. It is named not because Madeira wine is an ingredient but because the cake was eaten as an accompaniment with a glass of Madeira. Now it is served with tea and liqueurs. This cake dates back to the 18th or 19th century; with one of the earliest published recipes for Madeira cake appearing in Eliza Acton's book, Modern Cookery for Private Families (1845).  

Lemon Madeira Cake

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makes 1 x 7 inch round cake

1 2/3 cups unbleached all purpose flour, sifted

1 teaspoon baking powder

1 1/2 sticks butter, softened

3/4 cup superfine sugar

grated rind of 1 lemon

3 eggs

2 tablespoons milk

Preheat the oven to 350ºF. Grease and line a 7 inch round cake tin.

Mix together the flour and baking powder. Beat together the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, one at a time, adding 2 tablespoons of flour with the last two. Fold in the remaining flour, then gently mix in the milk.

Turn into the prepared 7 inch cake tin and bake for 45 to 60 minutes or until a skewer comes out clean. Remove from the oven and turn out onto a wire rack to cool. 

- JD 

Calendula Cornmeal Cookies

 

August is the perfect time to make these summery floral cookies. A food processor is used however it's not required as I made them chopping, stirring and blending by hand and if Calendula petals are hard to come by then certainly use edible wildflowers or edible rose petals or edible violets. They are not overly sweet or floral although they do have a distinct crunch which adequately comes from the cornmeal and chopped pecans; although I did add about 2 teaspoons of poppyseeds, and you may do so if you wish, to the dry ingredients just to enhance the biscuit all around. - JD      

Calendula Cornmeal Cookies

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makes approximately 4 dozen cookies

1 cup sugar

1/2 cups fresh or dried calendula petals

1 cup pecans

3/4 cup dried cranberries 

1 cup unbleached white flour

1/3 cup whole wheat flour

1/3 cup plus 1 tablespoon yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

3/4 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

In a food processor combine the sugar and calendula petals, pulse until the calendula petals start to break down into smaller pieces. Transfer calendula sugar to a small bowl. 

Pulse or chop with a sharp knife the pecans and cranberries until coarsely chopped. Transfer to a large bowl and set aside. 

In another bowl combine together the flours, corn meal, baking powder, salt, and nutmeg and whisk together. 

Preheat oven to 350ºF. 

Measure 3/4 cup of the calendula sugar and put it in a food processor with the butter. Process until creamy and blended, about 1 minute, stopping to scrape the sides down, if necessary. Add the egg and pulse for 1 minute; add vanilla and pulse to blend. Add the dry ingredients (flour mixture), and process until just blended, do not over mix.

Transfer dough to bowl with the chopped pecans and cranberries and stir to distribute the fruit and nut evenly. Using a spoon or your clean fingers, scoop out about 1 tablespoon of dough and roll it into a ball about 1 inch in diametre or slightly bigger.

Roll balls in remaining calendula sugar and place on a baking sheet, spacing balls about 2 inches apart. Using a flat bottomed glass, gently press balls to about 1/4 inch thickness. Dip bottom of glass into sugar occasionally to prevent sticking.

Bake cookies about 12 to 14 minutes or until the edges are lightly browned. If baking two sheets at once, switch places halfway through baking time. Remove cookies from baking sheet, immediately and cool on wire racks. 

* If cookies cool on the baking sheet they will harden and possibly break when removed. Store in a air tight container or tightly covered tin. 

* you can substitute almonds or pistachios for the pecans and chopped cherries or chopped dried apricots for the cranberries. 

Food Photo of the Day ~ Carrot, Cucumber Sandwich with Hummus

Leftover grated carrots make for an excellent sandwich filling however it does make for a lovely sandwich too; when adding slices of cucumber and slathering the bread  with hummus. A refreshingly light lunchtime meal that absolutely satisfies and meets your veggie needs. - JD  

 

Tangy Carrot Slaw

A tangy sweet coleslaw which has a bit of a kick thanks to the Dijon mustard; and the longer this coleslaw sits the better it gets. A lovely summertime side or an added zing on burgers and in sandwiches. With just a few simple ingredients you can quickly assemble this fabulous bright tasty slaw in minutes. - JD

Tangy Carrot Slaw 

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1/4 cup Dijon mustard

1/4 cup olive oil

3 tablespoons red wine vinegar or apple cider vinegar

1 teaspoon Kosher salt

freshly ground black pepper

2 pounds (about 6 cups) carrots, peeled and grated

1/2 cup chopped scallions (green onions)

2 teaspoons nigella seeds

In a large bowl, place the mustard, olive oil, red wine vinegar, salt and pepper. Whisk to combine. Add the carrots and scallions and toss well to evenly coat. Cover and place in the refrigerator for about 30 minutes or overnight, if you are not in a hurry, as you want to the flavours to meld together nicely. Before serving, taste and season with a bit more salt and pepper, if needed and sprinkle with nigella seeds.