Nigella Lawson's Cumin Seed Cake

 

I've been wanting to make this cake for a while and I'm so glad I final did. I get many recipes filtered through my email and while researching ingredients, recipes do pop up. If you can't find orange blossom water then I suggest using the juice from the orange, it may not be as fragrant however still delicious all the same. This is one scrumptious cake, you must bake and have anytime of the year however the perfect time for me was right now.

Although I have shared the recipe here, this recipe and other Nigella Lawson recipes can be found by visiting her website: nigella.com

Nigella Lawson's Cumin Seed Cake - At My Table 

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Serves: 12 slices   

INGREDIENTS:  

4 teaspoons cumin seeds

2 1/3 cups (300 grams) all purpose flour

2 teaspoons baking powder

2 sticks (250 grams) unsalted butter (soft)

1 cup (200 grams) superfine sugar (plus 1 teaspoon)

1 orange (finely grated zest)

2 teaspoons orange blossom water

3 large eggs (at room temperature)

3 tablespoons (15 ml) whole milk   

METHOD:

You will need 1 x 2lb (900g) loaf tin, approx. 25 x 12 x 7cm / 10 x 5 x 3 inches.

1. Toast the cumin seeds in a dry, hot pan, until their earthy aroma wafts up: keep watch over your pan, as you don’t want the seeds to burn. Transfer to a plate to cool. Mix the flour and baking powder together, then set that aside, too.
2. Preheat the oven to 170°C/150°C Fan/325°F and pop a paper liner into your loaf tin, or line the base and sides with baking parchment.
3. Beat together the butter, the 200g of sugar and the orange zest until light and fluffy. Beat in the orange blossom water and then, at a slightly lower speed, about a third of the flour mixture. Once it is incorporated, beat in one of the eggs until it too is incorporated and continue in this vein until both flour and eggs are finished.
4. Give a good scrape down to mix in any flour clinging to the sides of the bowl then, still gently, beat in the milk and the cooled toasted cumin seeds. Finally, give everything a good stir with a wooden spoon, making sure there are no speckles of flour remaining, and gently dollop the stiff batter into the lined tin.
5. Smooth the top, sprinkle the teaspoon of superfine sugar over and bake in the oven for 50–60 minutes, or until a cake tester comes out clean and the cake has a beautiful, golden-crackled top. Place on a wire rack and let the cake cool completely before removing from its tin.

Pasta Risotto with Peas & Pancetta

Having leftover ham and spotting this no fuss recipe in Nigella Lawson's cookbook Nigellisima, became a mid-week inspiration. Replacing the pancetta for leftover ham and using vegetable stock for some of the water were great substitutions. One of the fastest dinners I have ever made and will undoubtedly be added to our regular meal-time rotation. A one pan wonder recipe that is quick, luscious and satisfying!

Pasta Risotto with Peas & Pancetta - Nigella Lawson 

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Serves: 2 hungry grown-ups or 4 small children

2 tablespoons garlic flavoured oil (or use regular olive oil and 1 fat clove of garlic)

6 ounces pancetta cubes

1 1/4 cups frozen peas

1 1/4 cups orzo pasta

kosher salt (to taste)

1 tablespoon soft unsalted butter

2 tablespoons grated Parmesan

black pepper

METHOD:

1. Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm/ 9 in diameter should be plenty big enough.

2. Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything s bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.

3. Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2 1/2 cups of boiling water. Add salt (cautiously, especially if this is for children - the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.

4. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately to warm waiting bowls.

Please note that the amount of water specified is a starting point only; you may need to add more if the pasta's absorbed and the water before it's cooked. 

For Metric measurements for this recipe and to view other recipes by Nigella visit her website, nigella.com 

Nigella Lawson's Quick Gherkins

 

It is by pure chance that I had all the ingredients for this recipe so I did not hesitate at getting started and after a bit of fridge foraging I added some chopped mixed peppers for good measure. I find this recipe isn't so much about pickling but more about the mellowing of flavours and even bordering on a no fuss, no green leaf, simple vegetable salad that is a refreshing change, not surprising as the recipe is from Nigella's cookbook, Simply Nigella. This dish was a huge success in our house and even the next day, was still... or rather more flavourful and retained its crunch. 

To find this recipe and other Nigella recipes visit nigella.com

Quick Gherkins ~ NIGELLA LAWSON 

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serves 6 - 8

 

INGREDIENTS

12 - 14 ounces Lebanese cucumbers

1 teaspoon coriander seeds

1 teaspoon Kosher salt

good grinding of coarse white pepper

2 tablespoons rice vinegar

2  teaspoons white balsamic vinegar

2 tablespoons fresh dill (plus more to serve)

METHOD

1. Using a vegetable peeler, peel the lengths of skins off the cucumbers, so you end up with stripped cucumbers, then cut them into long batons and put into a shallow, non metallic bowl in which you can fit most of them in one layer. Add the remaining ingredients. 

2. Cover with clingfilm and swill everything around, so the cucumbers get a good coating, It may not look like there's enough liquid, but the batons will give out more liquid as they sit, and their cucumberiness melds with the spiced vinegar beautifully. Leave for at least 20 minutes before serving. 

Maple - Roast Parsnips... and Carrots

Taking the ordinary and making it sweetly extraordinary, this recipe is absolutely scrumptious and a glorious way to dress up a root vegetable. I made this recipe over the holidays and added carrots as I wanted to maximize and combine oven roasting vegetables to save time. I did not double the recipe and found there was enough glaze to handle the additional vegetable... approximately four largish carrots cut the same way as the parsnips. This recipe is definitely a recipe worth repeating, not just at holiday times but anytime! 

To find this recipe and other recipes visit Nigella's website at nigella.com

Maple - Roast Parsnips - Nigella Lawson

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Serves 8 to 10

2 pounds/1kg parsnips

1/2 cup/125ml/4 fl oz vegetable oil

1/3 cup/80ml/31/2 fl oz maple syrup 

1. Preheat the oven to 400˚F/200˚C/180˚C Fan/Gas mark 6.

2. Peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin.

3. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. 

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. 

Beef and Beans with Pasta

This recipe is from the Kid's Menu in Nigella Lawson's How to Eat cookbook, and before you can raise an eyebrow, this is a nourishing meal that will be reoccurring on our table and quite possibly yours, regardless of age. With a few simple ingredients you can create an easy one pot, one bowl dinner worth every spoonful. For more information and other recipes visit nigella.com

  Beef and Beans with Pasta - Nigella Lawson

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serves 4 

1 onion

1 clove of garlic

1 carrot

1/2 stalk of celery 

1 - 2 tablespoons olive oil

8 ounces ground beef

1 x 15 ounces tin of borlotti beans or pinto beans (drained)

4 cups beef broth

1 x 14 ounces tin of diced tomatoes

1 glug of red vermouth or red wine (optional)

8 ounces macaroni

Parmesan cheese to serve

METHOD:

1. This is all you do; put the onion, garlic, carrot and celery in the food processor and turn on for a few seconds until you have a finely chopped orangey-jade mess. (If chopping finely by hand I might, out of laziness or time pressure, not bother with the carrot or celery) Cook the vegetables in the oil in a medium - large saucepan or enamelled cast-iron casserole / Dutch oven for 5 - 7 minutes over medium heat, until beginning to soften at the edges, but not brown. Stir regularly.

2. Turn the heat up, add the beef, and turn it in the hot pan, pushing it and breaking it up with a wooden spoon, spatula or fork, until it loses it raw redness. Add the drained tin of beans, then slowly stir in the beef broth, and tin of diced tomatoes (and a slug of red wine you've got a bottle opened somewhere, or red vermouth if you prefer, as I do often.)

3. Bring to the boil, add the macaroni, let it come to the boil again and then turn down the heat and cook, uncovered, at a robust simmer for 18 - 20 minutes, stirring every now and again during the time to make sure nothing's sticking to the bottom of the pan. When it's cooked, the pasta tender, much of the liquid should have evaporated, or been absorbed and what you'll  have is a thick, busy stew of soup. Add a splash of hot water if you feel it needs it. Taste for salt and pepper, grate some Parmesan over, if wished, and let the eaters grate some more themselves. 

The weather kept waxing and waning before the super flower blood moon and ultimately ended in a wash of cloud cover. Hope those lucky enough to catch a glimpse marvelled in its view. - JD  

Broccoli and Stilton Soup

I stumbled upon this recipe and after further thought realized I had the cookbook for which this recipe comes from. It's from Nigella Lawson's Express cookbook and how this recipe got overlooked I do not know. Fast and absolutely delicious and certainly a soup and a half that will keep you warm and satisfied. I didn't have garlic flavoured oil so I added fresh crushed garlic to the oil instead. 

Broccoli and Stilton Soup - Nigella Lawson - Express 

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Serves 4 as a main or 8 as a starter

3 tablespoons garlic flavoured oil

6 scallions, finely chopped

2 teaspoons dried thyme

2 1/4 pounds frozen broccoli

5 cups hot vegetable broth (from concentrate or cubed)

1 1/2 cups crumbled or chopped stilton cheese

freshly ground black pepper

1 long fresh red chile pepper, deseeded and finely chopped, optional

1. Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.

2. Add the thyme and frozen broccoli, and stir in the heat for a minute or so.

3. Add the hot vegetable broth and the crumbled or chopped Stilton cheese and bring to a bubble, then clamp on the lid and cook for 5 minutes.

4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.

5. Serve with a confetti of red chilli diced on serving, if you feel like it.

For this and more Nigella Lawson recipes visit her website.

Hope everyone had a lovely weekend! - JD 

Nigella Lawson's Cider and 5-Spice Bundt Cake

When I made this cake I had envisioned adding diced apples or dried fruit and possibly even making an apple compote to serve it with. I weighed through those feelings and of lashings of custard only to refrain and be satisfied with a more clean cake than a celebratory one. I used a 7 Spice powder instead, a mixture of allspice, pepper, cinnamon, ginger, nutmeg, cloves and Galangal, only because I did not have Chinese 5-Spice on hand. That being my only substitute, this light subtle ginger no fuss cake is simply divine!   

Nigella Lawson's Cider and 5-Spice Bundt Cake 

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Serves 10 - 14 slices 

• 1 cup cider (preferably dry or at least not sweet)
• ¾ cup vegetable oil
• ½ cup soft dark brown sugar
• 1 cup black molasses (use an oiled 250ml/1-cup measure for ease)
• 3 large eggs
• 1¼ inches piece fresh gingerroot (peeled and finely grated to give 2 teaspoons)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• 2½ teaspoons chinese five spice powder
• 1½ teaspoons ground cinnamon
• nonstick spray (or sunflower oil for greasing)

You will need: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approx. 5.5cm/2 ¼-inches deep

1. Open the cider so that it loses its fizz. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
2. Measure the oil, brown sugar and (whether you’re weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black molasses into a bowl.
3. Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixer to make this cake, it’s simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
4. In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
5. Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
6. Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don’t be alarmed. Place in the oven to bake: if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes’ baking. When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that’s to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don’t always manage this.

Notes: I sprayed the bundt tin with coconut oil and I also dusted the tin with flour. The cake was easy to remove however it did stick slightly in a few places; I think it's because after the initial 30 minute cooling it was still warm in a few places. So perhaps I needed to cool this just a bit longer with the bundt pan I have.   

To find this recipe and more recipes from Nigella Lawson click *here*   

Hope everyone had a great weekend! - JD 

Cherry Almond Loaf Cake

From Nigella Lawson's, How to Be a Domestic Goddess, comes this featured recipe. Aromatic almond and plump cherries are mellow in this buttery loaf cake. To me, it is very reminiscent of a bakewell tart and I could see drizzling royal icing over the top when making this cake during the holidays; instead I scattered sliced almonds on top for a bit more flair. 

Nigella Lawson's Cherry Almond Loaf Cake

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Makes 8 to 10 slices

1 1/2 cups natural coloured candied cherries

1 2/3 cups self-raising flour

2 sticks (1 cup) butter, softened

3/4 cup superfine sugar 

3 large eggs, beaten

2 - 3 drops almond essence

1 cup almond meal

1/3 cup milk

Method:

1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.

2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23x13x7cm / 9x5x3 inches) and bake for 3/4 to 1 hour, or until a cake-tester comes out clean.

3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary. 

For metric measurements and for other Nigella Lawson recipes click *here* 

Hope everyone had a great weekend. - JD 

Clementine Cake

This lovely recipe comes from Nigella Lawson's, 1998 cookbook, How to Eat. The cake itself is dense, moist, flourless and has the most incredible orange taste; that intensifies the day after it is made. I recommend making this cake as you will not be disappointed.

Nigella Lawson's Clementine Cake

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Serves 8 - 10

approximately 13 ounces clementines (approximately 3 medium sized ones)

6 large eggs

1 1/4 cups granulated sugar 

2 1/4 cups almond meal (ground almonds) 

1 teaspoon baking powder *

* to make this a gluten free cake use gluten free baking powder or omit the baking powder all together.

Method:

Put the clementines in a pan with some cold water bring to a boil and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all, and give a quick blitz in a food processor (or by hand, of course) Pre-heat oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm/8 inch Springform pan.

You can add all the ingredients into the food processor and mix, or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or grease proof paper after 40 minutes to stop the top from burning. Remove from oven and leave to cool, on a rack, but in the tin. When the cakes's cold, you can take it out of the tin. 

Notes: I used approximately 6 small to medium sized clementines. I used a blender to pulp the clementines and mixed everything else by hand. My baking time was under the suggested time of 1 hour, so I recommend checking it at the 30 minute mark. My total baking time was between 40 to 50 minutes. 

To view the recipe, see the metric conversions, and Nigella's notes go to nigella.com, or click *here* and type in clementine cake.

Hope everyone is having a good week so far. - JD 

Nigella Lawson's Warm Spiced Cauliflower and Chickpea Salad

Improvising in the kitchen is not a new thing when you have most of the ingredients except the two you forgot. Sometimes it is best to just go ahead and make it anyway. I mixed my own harissa powder... well something that resembled it anyways and as for the Italian parsley, that remained at the grocery shop. I did have some kale on hand however I served the salad as is and with the added sprinkle of Nigella seeds. Which my son found ironic but very fitting because it is a Nigella Lawson recipe. This dish or salad is quite flavourful and was the perfect side to our vegetarian wraps. There are leftovers to which we will enjoy with some fresh kale.    

Nigella Lawson's Warm Spiced Cauliflower and Chickpea Salad

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1 small head of cauliflower

3 tablespoons regular olive oil

1/2 teaspoon ground cinnamon

2 teaspoons cumin seeds

1 1/2 cups chickpeas, home-cooked or drained from a jar or tin

1-2 tablespoons harissa, to taste depending on the heat of the harissa

4 smallish ripe vine tomatoes, approximately 6 ounces in total

1 teaspoons se salt flakes, or kosher salt, to taste

3 to 4 tablespoons pomegranate seeds

2 1/2 cups Italian parsley leaves

*harissa is a Tunisian hot chili pepper paste. Some ingredients may include a blend of rose petals, red peppers, smoked paprika, cumin, coriander and caraway. 

Preheat the oven to 425ºF.

Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk the spices together. Add the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven proof pan or dish and place in the oven for 15 minutes. Do not wash out the bowl you've been using; as you will need it for the next step of the recipe.

Add the chickpeas to the already used large bowl and add the harissa, tasting it first to see if you want both tablespoonfuls. Again, toss to coat. Quarter the tomatoes and add them to the bowl and stir to mix. When the cauliflower has had it's 15 minutes, remove the pan, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes or until the cauliflower is tender. 

When it is ready, remove from the oven and sprinkle the salt over the vegetables, then toss to combine with half of the pomegranate seeds. Divide the parsley leaves, without chopping them, toss to mix and scatter with the remaining pomegranate seeds.

To find this recipe and more Simply Nigella recipes visit Nigella Lawson by clicking *here* 

Hope everyone had a great weekend! - JD 

Nigella's Chocolate Olive Oil Cake

Waiting for the cooker to be delivered had me all excited, 14 days is a bit of a stretch to be with out an oven when one likes to bake and cook. It was delivered and upon close inspection there was a flaw... a dent here and a not so well connected part there. It really is sod's law, isn't it? We called the company from whom we purchase the oven from explained the issues and a new, newer one will arrive next week. In the meantime we are to go ahead and use the new cooker until then. When I reviewed Nigella Lawson's cookbook, Nigellissima, last week I said that I want to make the Chocolate Olive Oil cake to christen the new oven. Despite the issues regarding the new cooker I did just that.  

Instead of using almond flour as stated in the recipe, I used unbleached all purpose flour as suggested in the recipe. The texture was light and Nigella was right by using all purpose flour the cake takes on more of an everyday cake with the slight hint of olive oil. By using almond meal/flour it would be more dense and be more suitable for someone who can't have any wheat or dairy. You can find the recipe on Nigella's website by clicking *here* and search for Chocolate Olive Oil Cake. 

As you can see it's not a high and fluffy cake. It's more compact with a nice rich chocolate flavour. The dusting of icing sugar gives it that finished touch. 

Until the new newer cooker arrives I will be using this one. I know they say three times the charm however in this case I feel twice the charm will do! -JW     

Nigellissima

I bought this cookbook about a week before the cooker decided to call it quits. While we are waiting for a new one we are bound to cook by stove top... or slow cooker. As I am out of my element with cooking only by stove top, Nigella Lawson is in her element at being Italian or should I say channeling her inner Italian. There is something for everyone in this cookbook... food, passion and inspiration. 

The introduction reads more like an autobiography reminiscing of her days spent in Florence. Written in true Nigella form. She is talking to you... sharing and emphasizing. You can sense her inspiration and passion for food and Italy. I have been to Florence too and as I read, I drifted off retracing my steps only to realise that food, travel and life impacts us all differently. After turning page after page of this cookbook it inspired me to make Spaghetti Bolognese. I had no recipe just my thoughts and whatever struck my fancy went into the pan. The large bowl of Spaghetti Bolognese was met with wide eyes and hungry stomachs. Servings were dished out happily and then seconds and thirds to the few who had the most room in their stomach. 

Nigellissima is only 273 pages, notes, index and acknowledgements included. Compared to some of her other cookbooks this is a slim one. She has condensed her new Italian inspired recipes into five chapters. Pasta, Meat, Fish & Fowl, Vegetables & Sides, Sweet Things and An Italian-Inspired Christmas. She briefly discusses the eight pantry items she needs, and that you will need, to make her recipes. There are helpful hints placed here and there. One of them being: Never over sauce your pasta. Full page colour photography leads less to the imagination and more to your soon to be bottomless stomach. The Mascarpone Mashed Potatoes, Saffron Orzotto, Italian Tray Bake, Chocolate Salami, Chocolate Olive Oil Cake and the One -Step No-Churn Coffee Ice Cream have left me wanting my new cooker now! I really want to make the Chocolate Olive Oil Cake to christen the new oven. If you want to bring out your inner Italian then I would recommend this book... a tavola! -JW   

London Cheesecake

As promised here is the London Cheesecake. I have never tasted a cheesecake more moist and delicious than this one! The recipe calls for three eggs plus three egg yolks. Sounds rich but oddly enough it felt light due to the fact that it melts in your mouth. This wasn't velvet... this is silk! Also the thin sour cream topping gave it a slight tartness that was more than pleasant. I believe this cheesecake is supposed to be served naked. The berries give it a nice touch and I am thinking about the possibility of adding rum to flavour it next time. Truth be known when you have a recipe sometimes it's nice to add your own touches to the dish. Stamping your signature can be most satisfying. 

I am such a tease! One picture can't possibly be enough. You can find the recipe on Nigella's website, search recipes or type in London Cheesecake in the search box, click *here*. Also Nigella Lawson viewed yesterday's blog post and sent me a short and sweet message. Very gracious! -JW    

How To Be A Domestic Goddess

Few things have prompted me to do a post about this cookbook now. One of them being the London Cheesecake recipe... I will get to that in a bit. 

How To Be A Domestic Goddess: Baking and the Art Of Comfort Cooking by Nigella Lawson; softcover, second printing, 2000 by Knopf Canada is an essential cookbook to have. It is one of my well used cookbooks. I enjoy Nigella's ramblings with the recipes. They add that special something to this already personable woman. She literally oozes out of the book. The recipes range from basic, classic to some what exotic. This book has more to do with making you feel like a domestic goddess than actually trying to set you out to be one. Plenty of full page photographs. The book is divided into these following sections Cakes, Biscuits, Pies, Puddings, Chocolate, Children, Christmas, Bread and Yeast and The Domestic Goddess's Larder. All of the measurements in the book are UK measurements, so there is a Charts and Conversions table at the front to help you along. It's helpful but I still find that I have to toy with the converting of the the measurements and treat them as an approximate rather than an it is. Still the recipes I have tried have all turned out and taste delicious. The some of recipes I have made are: Gateau Breton, Banana Bread, Scones, Muffins, Courgette and Chick Pea Pie, Dense Chocolate Loaf Cake, Fudge, Cinder Toffee, Latkes and most recently the London Cheesecake. Which is absolutely amazing! I will do a separate posting regarding this cheesecake later on today or tomorrow.      

Well used and well marked. The pieces of paper placed inside are the recipes I know I will be trying again. Another reason... not that I need one, after all this blog is about cookbooks. Reading the Preface got me thinking... about myself being in the kitchen. How I enjoy creating and sharing delicious things from my finger tips. How I am experiencing the pleasure and pain of cookery. The art of mastering the unknown. The ability to move around a full kitchen with ease... knowing your territory. Taking command of a ship. Being adventurous and venturing into near possible failure one tablespoon at a time. Mostly, trust your instincts. Baking can be more than about the cake. At the bottom of the Preface is this very telling quote: "This isn't a dream; what's more, it isn't even a nightmare."

It's about life! Just getting on and living life. To all the Domestic Goddesses out there I salute you! - JW