Nigella Express: 130 Recipes for Good Food, Fast

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
“Nigella has become the idealized homemaker de nos jours, the domestic cook we would all like to be. . . . Her recipes are rich and motherly and sustaining and sexy, just as she is.”
The Guardian (UK)
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Product Details

  • ISBN-13: 9780676979763
  • Publisher: Knopf Canada
  • Publication date: 10/23/2007
  • Pages: 400
  • Product dimensions: 7.66 (w) x 9.86 (h) x 1.36 (d)

Meet the Author

Nigella Lawson
Nigella Lawson is the author of bestselling books, How to Eat, How to Be a Domestic Goddess, Nigella Bites, Forever Summer and Feast, which, together with several successful TV series, have made hers a household name around the world. She is a contributor to the New York Times and lives in London with her family.

Biography

Nigella Lawson is perhaps the most marketable TV chef yet: She's model-gorgeous but not skinny, reverent without being ceremonious, a mom with some personal tragedy in her past, and a woman who takes obvious pleasure in her own recipes. Men like her because she's easy on the eyes; women identify with her pragmatism and lack of pretension.

Lawson, who is the first to point out that she is not a professional chef, favors the hands-on approach to food, literally -- if there's a point where plunging one's hands in the dish will work just as well as anything else in the preparing, she's not going to get food-safetyish about it. Her tactics are not just about ease. She wants people to appreciate food's sensual and pleasure-giving qualities more than to achieve culinary greatness. Her stated motto: "To achieve maximum pleasure through minimum effort." Her carefree demeanor comes through most in her show, where she can be seen snacking and finger-licking her way through a recipe. Here's a pertinent citation from How to Be a Domestic Goddess: "Perhaps the greatest joy of pastry-making is that it's mud-pie time; you get floury, sticky, wholly involved. I don't mean by this that you shouldn't use any equipment.... But you still need to use your hands for that last crucial combining, the rolling, and draping into the pan, and the piecing together of your pie. Just do it."

And while Lawson isn't exactly topping her BBC predecessors Two Fat Ladies on butter and lard consumption, save for a single chapter in How to Eat, she does generally ignore calorie counts, low-fat substitutions, and other concessions to the fitness establishment. If this philosophy means venturing forth on ham baked in Coca-Cola, lamb shank stew, or chocolate fudge cake, then so be it. "If it's something I don't want to carry on eating once I'm full, then I don't want the recipe," the famously voluptuous Lawson said in a Guardian interview in 2000. "I'm quite ruthless. I have to feel that I want to cook the thing again, and more than once. I need to feel that I have to stop myself from cooking it all the time."

The table of contents of Nigella Bites -- named for the BBC-TV/Style Network show she films at her West London home -- shows that Lawson is more concerned with the everyday than with stunning parties and dinners. Categories in the book include "TV Dinners," "Trashy," and "Family Food." She is not administering advice that is going to keep you running to specialty stores or trapped in your kitchen. She does not turn up her nose at frozen peas or other store-bought ingredients. She also acknowledges that mistakes can be made and tells you how to fix them (even if that just means throwing the whole thing out). For those who just want to make something delicious without a lot of fuss, Lawson's kamikaze approach is refreshing and should keep her in our kitchens for quite some time.

Good To Know

Lawson is the daughter of Nigel Lawson, who served as Margaret Thatcher's chancellor of the Exchequer.

Lawson's husband, journalist John Diamond, passed away in 2001 after the couple had been married nearly ten years. They have two children, Cosima and Bruno. In 2002, Lawson became linked with Diamond's friend, advertising tycoon Charles Saatchi.

Lawson began her career writing the restaurant review column for Britain's The Spectator. She has also been food editor of British Vogue and had a makeup column for the U.K.'s Times magazine. She is also a staple on ABC's Good Morning America.

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    1. Hometown:
      London, England
    1. Date of Birth:
      January 6, 1960
    2. Place of Birth:
      London, England
    1. Education:
      Degree in Modern and Medieval Languages, Oxford University, 1979
    2. Website:

Read an Excerpt

No Churn Pomegranate Ice Cream

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.

And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.

125g digestive biscuits
1/2 teaspoon lemon juice
75g soft butter
250ml double cream
300g cream cheese
1 x 284g jar St Dalfour Rhapsodie de
60g icing sugar
Fruit Black Cherry Spread
1 teaspoon vanilla extract

1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.

3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

4. Lightly whip the double cream, and then fold it into the cream cheese mixture.

5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

Serves 6-8

Amaretto Syllabub

This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes it Italian in the extreme. The crumbled amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments, this is something you can pull out any time you want to end a dinner party with aplomb.

80ml amaretto liqueur
250ml double cream
25g caster sugar
1 x 250g packet amaretti morbidi
1 x 15ml tablespoon lemon juice
(soft almond macaroons)

1. Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.

2. Whisk in the double cream and whip this mixture until thickened but still soft and billowy.

3. Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml).

4. Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.

5. Crumble another biscuit or two, and sprinkle this golden rubble over the top of the syllabub in each glass. Serve the remaining amaretti biscuits alongside the syllabub.

Serves 4

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