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Articles by Lauren McC
Can The Risotto al Ragu Be Oven Baked?
Full question For the Risotto al Ragu, Is it possible to add the rice together with the stock to the meat sauce and bake in the oven? If so what temperature, for how long and covered or not. Many thanks look forward to hearing the verdict! Photo by Lis Parsons Risotto al Ragù By Nigella 14 2 Our answer Nigella's Risotto al Ragu (from KITCHEN) has a rich meat sauce that is then turned into a risotto by adding the risotto rice for the last part of cooking.
Can I Freeze The Birthday Brownies?
Full question Nigella's Brownies are a huge hit among all my friends and there are rarely any leftovers. However, this time there are a lot leftover. Is it possible to freeze them? Brownies Our answer Nigella's Brownies (from HOW TO BE A DOMESTIC GODDESS) are good at any time, but if you stack them up and add cake candles then they make a good alternative to a traditional birthday cake. The leftover brownies will keep in an airtight container in a cool place for up to 5 days and can also be frozen.
Bath in main bathroom or ensuite
I’m trying to work out if I need a bath in both my main bathroom and ensuite or if just in the ensuite would be ok? Our ensuite is larger than main bathroom so makes sense for a bath but for resale value should we put a bath in the main bathroom to?
Why Was My Almond And Orange Blossom Cake Oily?
Full question I just baked this cake and the taste is very good but I found it too oily! Since the almonds contain so much oil I was wondering if one can not do with less butter? Almond and Orange Blossom Cake Our answer Nigella's Almond And Orange Blossom Cake (from HOW TO EAT) is a fragrant cake that can be made with either regular flour or gluten-free rice flour. The cake also includes butter and ground almonds (almond meal or almond flour), which makes the cake moist and tender.
Can I Prepare The Chocolate Tahini Banana Pudding In Advance?
Full question I'm considering making the Chocolate Tahini Banana Pudding in Cook, Eat, Repeat and was wondering if it's possible to prepare the pudding batter the day before, refrigerate it and then bake when required? If that wouldn't work, could you recommend how long to reheat it for and at what temperature? Many thanks. Chocolate Tahini Banana Bread Our answer Nigella's Chocolate Tahani Banana Pudding (from COOK, EAT, REPEAT) is a variation of the Chocolate Tahini Banana Bread.
Sriracha and Lemon Linguine with Chilli Pangrattato
Tear and pick the bread into little fingernail-size pieces (including the crusts – don’t discard those). Put a small, heavy-bottomed frying pan (skillet) over a medium heat and add the oil. Allow this to heat up a little, then fry the breadcrumbs for 3–4 minutes so they begin to turn golden at the edges. Add the garlic, stir and cook for 20 seconds, then drop in the Sriracha before the garlic browns.
Cumin Seed Cake
Introduction It occurred to me — while cleaning out my spice drawer, a task I soon abandoned — that it might be interesting to use cumin in place of the caraway in a traditional seed cake. It really works: the toasted cumin gives a subtle spiciness but does nothing to rupture the calm of a classic plain cake. Interestingly, caraway did used to be known as Persian cumin, and in many languages both cumin and caraway are known by the same name. Some ideas are just meant to be...
Molten Chocolate Babycakes
Print me Introduction These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.
Spaghetti With Lemon, Garlic and Breadcrumbs
Print me Introduction I always relish an opportunity to use up ingredients that are past their best. The thing to do is make breadcrumbs with stale bread whenever it's to hand. Stash the breadcrumbs in airtight bags in the deep freeze and use whenever needed, without thawing first. I am not totally old-school, though: I don't grate my stale bread to make breadcrumbs, but blitz it in the food processor. As a final note on the breadcrumbs, may I suggest you measure in volume not weight?
Chocolate Raspberry Pudding Cake
I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven.
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