Nigella rice crispier

Ingredients 45 grams butter 300 grams mini marshmallows 180 grams rice krispies edible glitter or sprinkles (optional) NIGELLA EXPRESS Method Melt the butter in a large, heavy-based saucepan over a low heat. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated. Press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined. Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.

Grilled and cheese and slaw nigella

Another winner from Nigella Express! It's just a simple slaw salad, but it's pretty different from other ones I've tried, and it's very tasty. As always, I've made a few changes to her original. Nigella's Sandwich Slaw Serves 2 1 red apple, coarsely grated 1 carrot, coarsely greated 100 g cabbage, finely shredded 1/2 tsp caraway seeds 1 tbsp mango chutney 1 tbsp mayonnaise 1 tbsp lemon juice salt Go ahead and julienne the veggies instead of grating them, if you like. (I find it kind of fun.) Mix caraway seeds with mango chutney, lemon, mayo and salt, and pour this over the veggies. Mix carefully, then serve. We had grilled ham and cheese sandwiches with it, and it was delicious. Recipe in Swedish: Nigellas kålsallad till smörgåsar Grilled cheese 4 slices bread 2 t mayo 1/2 t worchester 75g cheddar 1 tomato, thin sliced Pepper 2 t olive oil Mix mayo and worchester spread on each slice Divide cheddar and tomato between 2 slices of bread, grind with pepper and top with bread Brush with oil and fry on griddle

Nigella tuna and beans

Recipe Title: Tuna and Beans Recipe Serves: 4-6 Ingredients: 1/2 red onion, finely chopped 4 tbsp lemon juice 2 x 400 g cans borlotti beans 250g can tuna 2 tbsp extra virgin olive oil salt and pepper to taste 2 tbsp chopped parsley Method: Place the chopped onion into a bowl with the lemon juice and allow to sit. Drain the beans and the tuna. Place the beans in a bowl, then flake in the tuna. Add salt and and extra virgin olive oil to the onion mix, whisk to combine well and then pour over the tuna and beans. Season with salt and pepper to taste, and mix. Serve topped with the chopped parsley. Recipe Notes: Borlotti beans can be substituted for other canned beans. We often use cannellini beans instead. Tbsp = 15ml Recipe Source: Nigella Express, Nigella Lawson Recipe URL (if available):

Nigella pumpkin with pecan and blue cheese

Ingredients 2 kilograms butternut squash 3 tablespoons olive oil 6 stalks fresh thyme (or 1/2 teaspoon dried thyme) 100 grams pecan nuts 125 grams crumbled roquefort cheese (or other blue cheese) salt (to taste) pepper (to taste) NIGELLA EXPRESS Method Preheat the oven to 220°C/gas mark 7/425ºF. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1 inch cubes; you don't need to be precise, just keep the pieces uniformly small. Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently. Check seasoning and add the last of the thyme, torn into small sprigs to decorate. Additional information - for vegetarians make sure that the blue cheese is one made with vegetarain rennet.

Nigella pea and pesto soup

Ingredients 750 ml water 375 grams frozen peas 2 spring onions (trimmed but whole) 1 teaspoon maldon salt (or ½ teaspoon table salt) ½ teaspoon lime juice 4 tablespoons fresh pesto (fresh from tub not jar) 2 tablespoons pinenuts (optional) NIGELLA EXPRESS Method Fill a kettle and put it on to boil. When it's boiled, measure the amount you need into a pan, or the small Flameware Marmitout, and put on the hob to come back to the boil. Fill a thermos (if using) with the remaining hot water. Add the frozen peas, spring onions, salt and lime juice to the pan/Marmitout and let everything bubble together for 7 minutes. Discard the spring onions and blitz the peas and their liquid with the pesto in a blender. If using a thermos, then empty out the hot water and then pour in the soup, making sure you screw the top on securely. Otherwise, our the liquidised soup back into the Marmitout and keep warm over a gentle heat until you are ready to ladle into bowls. If using, tip the pinenuts into the Marmitout lid, or a small frying pan, and toast over a medium heat until they begin to colour. Sprinkle over each bowl of soup. Additional information - for vegetarians check the ingredients in the pesto as some brands may use cheese containing rennet.

Nigella buttermilk chicken and coleslaw

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks. Ingredients 12 chicken drumsticks (approximately 3 pounds total weight) 2 cups buttermilk 1/4 cup plus 2 tablespoons vegetable oil 2 cloves garlic, bruised and skins removed 1 tablespoon crushed peppercorns 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt 1 teaspoon ground cumin 1 tablespoon maple syrup Directions Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil. Add the bruised garlic cloves to the bag with the crushed peppercorns and salt. Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken. Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours. Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil. Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through. Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/buttermilk-roast-chicken-recipe/index.html?oc=linkback Ingredients 1 white cabbage (about 1kg / 2lbs before trimming) 2 carrots 2 sticks celery 4 spring onions 200 grams mayonnaise (preferably organic) 4 tablespoons buttermilk 2 tablespoons maple syrup 2 teaspoons cider vinegar 100 grams pecan nuts (fairly finely chopped) salt (to taste) pepper (to taste) NIGELLA EXPRESS Method Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and spring onions. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing. Season, and toss through the chopped nuts. Additional information - for gluten free check the mayonnaise is gluten free.

Nigella cocktail sausages

Ingredients 1 kilogram cocktail sausages 2 tablespoons sesame oil 125 ml honey 2 tablespoons soy sauce NIGELLA EXPRESS Method Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands - or a couple of spatulas - to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.