The Domestic Goddess is back--and this time it's instant. Nigella and her style of cooking 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 shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked and your freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic--though they are always simple--but it's important to make every ingredient earn its place, minimizing effort by maximizing taste. Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework--minimum stress for maximum enjoyment . . . Nigella Express features a new generation of fast food--never basic, never dull, always doable, quick, and delicious. Featuring recipes seen on Food Network's Nigella Express series.
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About the Author
Date of Birth:January 6, 1960
Place of Birth:London, England
Education:Degree in Modern and Medieval Languages, Oxford University, 1979
Read an Excerpt
I have practically had to sit on my hands to stop myself writing about this before now. Now, naturally I know Roquefort does not come from Mexico, but because it melds deliciously with avocado I couldn't resist; I hope you won't be able to, either. And although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. Saint Agur out of a wedge-shaped package is the cheese I keep in the fridge so that I am ever-ready to make this.
You don't need to serve blue corn tortilla chips with this; you don't have to serve any kind of tortilla chip with this, though both do add to the luscious eat-me quality here. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar snaps, you name it.
For me, this can be a dip with drinks, a quick treat for lunch, or a greedy solitary dinner. The only meal I've yet to eat it at is breakfast. I think it's just a question of time …
1 cup crumbled Roquefort or Saint
2 tablespoons finely sliced scallions
Agur blue cheese
1/4 teaspoon paprika
1/4 cup sour cream
large bag of blue corn tortilla chips
2 ripe avocados
1/4 cup sliced pickled green jalapeños from a jar
1. Crumble or mash the blue cheese with the sour cream in a bowl.
2. Mash in the avocados. If they are ripe, a fork should be all you need.
3. Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
4. Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.
Chocolate Mint Cookies
This is my version of after-dinner mints: Dispense with dessert and bring out a plate of minty-breathed chocolate cookies with coffee and tisanes instead.
These don't take long to make up and bake, and I can't tell you how lovely it is to be able to open the door to people with the smell of their baking oozing welcomingly out in the evening air.
3/4 cup light brown sugar
1 cup flour
1/2 cup (1 stick) soft butter
1/3 cup cocoa
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1/2 cup powdered sugar
1 tablespoon unsweetened cocoa, sifted
2 tablespoons boiling water
1/4 teaspoon peppermint flavoring
1. Preheat the oven to 350°F.
2. Cream the sugar and butter (I use a freestanding mixer for ease), then beat in the egg and vanilla.
3. Mix the flour, cocoa, and baking powder in a bowl, and gradually beat into the creamed mixture. Finally, fold in the chips.
4. Using a rounded tablespoon measure, spoon out scoops of cookie dough and place on baking sheets lined with baking parchment or Silpat, leaving a little space in between each one.
5. Bake for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath.
6. Put the glaze ingredients into a saucepan and heat until combined together. Let cool completely before using.
7. Using a teaspoon, zigzag the glaze over each cooling cookie.
Excerpted from NIGELLA EXPRESS by NIGELLA LAWSON. Copyright (c) 2007 NIGELLA LAWSON. All rights reserved. Published by Hyperion. Available wherever books are sold.
Most Helpful Customer Reviews
I was actually surprised that Nigella came out with this new cooking concept, making her favorites with short cuts, suddenly being impatient and saving time while still having parties and cooking dinners ever night for her family. Honestly I never found her recipes hard, I enjoyed making everything the proper way but I have to say its fun to find way to cheat I guess, making mousses without all the fancy work, creams and cakes and stews with minimal effort, without hours of baking and slow cooking, using less ingredients ( saves tons of money) and still eating something tasty.
Basically this book is filled with recipes one can make for any occasion, best yet for dinner after a hectic day of work, using 4-5 ingredients, simple and still having something to put on the table that is not the same old saver we turn to. Too often it's easy to fall into a comfortable rut and cook the same thing; with this book it is really easy to gently shake things up. Sometimes I read it at work, photocopy pages, stop at the store on my way home and make something new that's different and doesn't require me to spend 2 hours cooking and then washing lots of pots and pans. I think to write this book requires more effort, it's easy to make a complex dish using thirty ingredients, but hard to make something simple that takes the least amounts of effort but is edible. I often pick one recipe, and then make a side of my choice even if it's steamed veggies and dinner is on the table in no time.
I have been using this book since last November and some of the my favorites are;
Mustard Pork Chops page 11- any meat can be used but pair it with white cannolini beans, simplicity ( 5 ingredients! ) at its highest, actually writing about it now made me decide to make it for dinner tonight, yet again.
Steak Slick with Lemon and Thyme - great on some toasted ciabatta bread the next day or as an elegant supper, lemon and thyme seems to be a classic combination, not I make all my steaks this way.
Cheese Fondue - Gruyere, Brie, Emmental and Camembert melt into a spectacular and easy dip for anything you can find in the fridge. Some white wine in the sauce and then in the glass to drink with completes this fun dinner.
Chocolate Croissants - more fun then I thought to make, sometimes I just make four, with this book there is no need to make thirty servings of something, I often make enough for just one day.
Moonblush tomatoes page 126- sour, tangy, roasted and great side to savory dishes, my new favorite. I find it goes great with eggs for breakfast!
Irish Cream Tiramisu - wow, interesting and make sure to reserve a nap after, packs a punch!
There are stir-fries, galettes, cakes, burgers, all sorts of meats and pastas, each page has a tiny recipe with a gorgeous picture, and this book is actually very useful and makes cooking fun especially to see how the short cuts turn out. I mean if the short list of ingredients doesn't make one want to cook out of it then the pictures will, and it's nice to have a cookbook that is always used versus having one recipe in it that I have to turn to. Nigella throws things together in a beautiful way, after reading and cooking her recipes to me they are as natural as breathing and they pretty much always turn out perfect! Now that is a feat, I haven't had to apologize for making something new to anyone and it's easy to see that her ingredient pairing choices are well through out and put together.
I have to admit that this is my absoulte favorite cookbook. I find it easy to use, vastly entertaining, with tasty meals that I can create! I love reading her intro's into the recipies and I find the picutres to be lovely. And, the biggest plus I find is that her ingredient list is manageable! I love being able to make great dishes with only a few simple things tossed in. She makes it seem effortless and doable. Have told all of my friends and even buy it to use as gifts. I highly recommend!!
I love this cook book. i have read this book cover to cover. The recipes are terrific, the photography makes the food so appealing. The way the book is organized is so logical for me. Organized by type of meal you would serve the food, rather than by courses or primary ingredients. I think Nigella structures some of her other books this way as well. I adore the way she writes her recipes, they are conversational rather than sterile or textbook, as though she's standing right there telling you how to make the recipe. Love her cookbooks.
I've always enjoyed her television show so I was happy to see she had a book out. I've tried many of her recipes and all have turned out great. Her quick soups have become a big hit in our house. My husband and I love comfort soup but not the long time to make it, so her quick soups are just lovely! Also, lots of great ideas for fresh fruit for all seasons!
Nigella Express by Nigella Lawson is a book you will want to add to your at home cookbook library! Very impressive to say the least! Fab recipes, easy to make, and a beautiful book to boot. Get your copy today!
I could only find 3 recipes in the entire book that might interest me. Carefully check it out before you buy it. I wish I did.
I love to have this book alongside the series. This used to be done with the Frugle Gourmet series. I hope this trend continues.