EBOOK
About
Nigella Lawson and her style of cookery have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen slaving over a hot stove.
Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas and easy, delicious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering recipes, quick to prepare and easy to follow, that you can conjure up after a long day in the office or on a busy weekend. When time is precious, you can't spend hours shopping or cooking, so you need to make life easier by being prepared. This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, and your fridge and freezer stacked. Not that the recipes are basic—though they are always simple—but it's important to make every ingredient earn its place in a recipe. Minimize effort by maximizing taste. And here, too, is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath or a drink, talk to friends or do homework with your children. It's minimum stress for maximum enjoyment.
This is a new generation of fast food—never basic, never dull, always do-able, quick and delicious. The Domestic Goddess is back and this time it's instant.
It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance - it's ice cream, so that stands to reason - but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
2 pomegranates (plus seeds from a third for decoration, optional)
1 lime
175g icing sugar
500ml double cream
1. Juice the pomegranates and the lime and strain the juices into a bowl.
2. Add the icing sugar and whisk to dissolve.
3. Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
5. Scatter with some pomegranate seeds before you eat it.
Serves 8
Cherry Cheesecake
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a seventies' dessert trolley, has entirely won me over. It's light, it has tang, and it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy.
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.
Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas and easy, delicious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering recipes, quick to prepare and easy to follow, that you can conjure up after a long day in the office or on a busy weekend. When time is precious, you can't spend hours shopping or cooking, so you need to make life easier by being prepared. This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, and your fridge and freezer stacked. Not that the recipes are basic—though they are always simple—but it's important to make every ingredient earn its place in a recipe. Minimize effort by maximizing taste. And here, too, is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath or a drink, talk to friends or do homework with your children. It's minimum stress for maximum enjoyment.
This is a new generation of fast food—never basic, never dull, always do-able, quick and delicious. The Domestic Goddess is back and this time it's instant.
It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance - it's ice cream, so that stands to reason - but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
2 pomegranates (plus seeds from a third for decoration, optional)
1 lime
175g icing sugar
500ml double cream
1. Juice the pomegranates and the lime and strain the juices into a bowl.
2. Add the icing sugar and whisk to dissolve.
3. Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
5. Scatter with some pomegranate seeds before you eat it.
Serves 8
Cherry Cheesecake
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a seventies' dessert trolley, has entirely won me over. It's light, it has tang, and it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy.
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.