This recipe is from Nigella Lawson’s new book Simply Nigella. I found mixed reviews for the book—and the accompanying show—online, but I love it. Or rather, I love to hate it. The recipes sound very simple and tasty, Nigella looks rather incompetent with the kitchen utensils and is very verbose… Still, I am quite sure this is not the last recipe from this book to be featured on this blog.
Creamy vegetable soups are like a hug from the inside. I like to keep things simple when I serve this soup for lunch, so I do not pass it through a sieve (ghasp!) and I do not add any cream. I do add a few pieces of crispy bacon on top and I do serve it with freshly baked sourdough bread.
Yogurt cake in a 23 cm-diameter tin.
This is a recipe I found somewhere at home, in Novalja, in one of those cookbooks my Mum has. The cakes in the cookbook are traditional, look tasty, and lack the necessary detail that we take for granted in today’s cookbooks.
As Paul Hollywood says in his book Bread, there are two secrets to great pizza at home: a very hot oven and a very thin base. I would add a third secret: great ingredients.
This recipe is adapted from Michel Roux’s book Pastry. It is the easiest shortcrust pastry to work with, and very versatile.
This recipe can be labelled with all the buzzwords: low-calorie, gluten free, low-carb, vegan. Combine it with a nice curry and you will not be sorry.
I got rave reviews for this one. Cheesecake, what else would you expect? Along with a few modifications, I made one shortcut with this cake, but I do not think it compromised the quality: instead of making my own cherry mixture, I used store-bought jam. The original recipe is from the BBC goodfood website, and I am including my own modifications here.
There is very little skill needed to execute this recipe, and despite my mention of a KitchenAid, a whisk, a spoon, and a strong hand are all you need in terms of equipment. The one crucial element with all cheesecakes is that you do not shock it with a change in temperature: if you leave the cheesecake to cool in the oven, it will not have any cracks.
In my life, I ate many sides with fish: potatoes, rice, all sorts of vegetables, salad… But the only side I consider appropriate to serve with fish is blitva. This is both the name of the dish, and the name of the featured vegetable, outside of Dalmatia known as Swiss chard. As with many dishes that I have known longer than I have been aware of myself, I cannot be prescriptive with the recipe, only descriptive.
I used the risotto as a side, but it can also confidently stand on its own.