Rosemary Loaf Cake

At I Heart Cooking clubs (IHCC) this week, "It's time to make a dish and Take It Outside to a picnic, outdoor gathering, park, porch or lanai!". I've made Nigella Lawson's Rosemary Loaf Cake, which is perfect for any gathering, either outdoor or indoors. 

I have a pot of bushy rosemary plant in my garden, and am always looking for ways to use them. I can't believe that I have overlooked this recipe from one of my favourite baking books, How To Be A Domestic Goddess. 

This is a plain butter cake, with bits of chopped rosemary leaves in it. The rosemary does not give it's herb flavour to the cake but rather a light aroma which is really very nice. As Nigella says " ...there is something muskily aromatic about it against the sweet vanilla egginess of the cake". 

I've used salted butter instead of unsalted as in the recipe. The salted butter gives a really nice salty buttery flavour to the cake.

The cake is moist, with soft buttery crumb. My kinda cake, simple and yummy! 

Rosemary Loaf Cake
(How To Be A Domestic Goddess, Nigella Lawson)
1 cup plus 2 tablespoons soft unsalted butter (I use salted butter)
3/4 cup sugar
3 large eggs
1-1/3 self-raising cake flour
1/2 cup all-purpose flour
1 teaspoon vanilla extract
needles from 4-inch stalk of rosemary, chopped small, but not too fine (about 2 teaspoon)
4 tablespoons milk (I use 2 tbsps)
1-2 tablespoons rosemary sugar or granulated brown or white sugar (omitted)

9x5-inch loaf pan, buttered and lined with parchment or wax paper

Preheat the oven to 350F.  Now cream the butter, adding the sugar when it's really soft, and creaming both together till pale and smooth and light. Beat in the eggs one at a time, folding in a spoonful of the flour after each addition, then add the vanilla. Fold in the rest of the flour (Nigella recommends using a rubber spatula), and finally the rosemary. Thin the batter with the milk, you're after a soft, dropping consistency - and pour, into the waiting pan. Sprinkle the top with a little sugar (I omitted the sugar), before putting it in the oven, and cook for 1 hour, or until a cake tester comes out clean. Leave to cool on a wire rack, in its pan, and when completely cold, unmould and wrap well in foil till you need to eat it. Like all sorts of cakes, it keeps well.

(serves 8-10)

I'm linking this post with :

I Heart Cooking Clubs, theme for this week Take It Outside!

Cookbook Countdown #42

The Union Square Cafe's Bar Nuts

If you are a nut lover, then do make these! They are addictive, just as Nigella says, "once you eat these, you will never want to stop"!

The nuts I've used are walnuts, hazelnuts, macadamia, peanut and almonds. Go easy on the salt. I have reduced the salt to half and thought that I could reduce it further. 

Sweet, salty, spicy, crunchy, and fragrant from the rosemary! This calls for a big glass of cold beer!

The Union Square Cafe's Bar Nuts
(Nigella Bites, by Nigella Lawson)
2-1/4 cups assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts,
hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted

Preheat the oven to 350F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.

Cookbook Countdown is cooking with Nigella Lawson this month. Make any dish of Nigella and join us. Or simply cook any recipe from any of your cookbook collection (other than Nigella's), and join us at Cookbook Countdown.

I'm linking this post with Cookbook Countdown #34 

Pasta with Meatballs

What's not to love about meatballs? Cooked in a saucy tomato sauce and top over pasta, makes a satisfying meal. This delicious recipe comes from Nigella Lawson, from her book, Nigella Bites. In her recipe, she served with her homemade pasta, but I have taken the easier route, with dried pasta, Spaghettini, which I had in my pantry.

The meatballs are very tasty. We did enjoy this pasta meal very much!


Pasta with Meatballs
(Nigella Bites, by Nigella Lawson)
for the meatballs :
9 ounces ground pork
9 ounces ground beef
1 egg
2 tablespoons freshly grated Parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tablespoons fine bread crumbs
good grind of black pepper
1 teaspoon salt

Just put everything together in a large bowl and then, using your hands, mix to combine before shaping into small balls (about a teaspoon amount). Place the meatballs on baking sheets or plates that you have lined with plastic wrap, and put each in the refrigerator as you finish them.

for the tomato sauce :
1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil (not extra-virgin)
24 ounces canned tomatoes in puree
3/4 cup water
pinch of sugar
salt and pepper
1/3 cup plus 1 tablespoon while milk (I use 2-3 tablespoons)

Put the onion, garlic and oregano into the processor and blitz to a pulp. Heat the butter and oil in a deep, wide pan, then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes. Don't let the mixture stick, just let it become soft. Add the tomatoes and then add about 3/4 cup cold water to the pan with the pinch of sugar and some salt and pepper, and cook for about 10 minutes. The tomato sauce may appear thin at this stage, but don't worry, as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown, as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning, as you may want more salt and a grind or two more of pepper.

Cookbook Countdown is cooking with Nigella Lawson this month. Make any dish of Nigella and join us. Or simply cook any recipe from any of your cookbook collection (other than Nigella's), and join us at Cookbook Countdown.

I'm linking this post with Cookbook Countdown #34 

Dense Chocolate Loaf Cake

It's Potluck Week at I Heart Cooking Clubs (IHCC), our last theme for 2017. It has been a wonderful year baking and cooking with my friends at IHCC. And looking forward to another delicious year ahead.  For a sweet ending for 2017, I've made Nigella's Dense Chocolate Loaf Cake. 

The cake is moist  and dense yet very tender and slightly crumbly. I did reduce the dark brown sugar to only 1 cup (loosely packed) and it was just right for us. And have used salted butter.

Another winner from Nigella. 

Dense Chocolate Loaf Cake

(How To Be A Domestic Goddess, Nigella Lawson)

1 cup soft unsalted butter

1-2/3 cups dark brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

4 ounces best bittersweet chocolate, melted

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1 cup plus 2 tablepsoons boiling water

9x5-inch loaf pan

Preheat the oven to 375F, put in a baking sheet in case of sticky drips later, and grease and line the loaf pan. The lining is important as this is a very damp cake; use parchment or one of those loaf-pan-shaped paper liners.

Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined; you don't want a light airy mass. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325F and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.

Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so; like gingerbread, it improves). Don't worry if it sinks in the middle; indeed, it will do so because it's such a dense and damp cake.

Makes 8-10 slices.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

December 2017 Potluck

I wish everyone A Happy New Year! 

Pear Pandowdy

This week's theme at I Heart Cooking Club (IHCC) is, Monthly Featured Ingredient Challenge : Apples and Pears ! There's definitely no shortage in recipes when it comes to these two ingredients, especially apples! Could not decide which one to make as there are tons of recipes using apples or pears.  I've decided to use them both in Nigella Lawson's Pear Pandowdy, recipe from her cookbook Nigella Kitchen.

This is super easy to make, chunks of pears and apples are cooked in butter with some sugar and lemon zest for about ten minutes of so. I have used brown sugar instead of white. Then the pan is removed from the heat, keep aside while you make the pastry. Heat the oven to 200C.

The pastry is easy and quick to put together. There's butter and some vegetable shortening used, but I omitted the vegetable shortening and use all butter. Mix the flour and butter briefly, add some cold milk a little at a time until the dough binds. I did not use all of the milk, the dough needed only a quarter cup to bind together. Transfer the dough to a floured counter and roll out the dough until it is big enough to cover the top of the skillet over the cooked pears and apples. Make three slits on top, sprinkle some sugar and bake for 25 minutes. Nigella says it will turn to a pale golden crust. I prefer it to be darker, so I have baked an extra 5-7 minutes longer but the colour still remains pale. I then took it out of the oven, afraid that I'll end up over baking the crust.

We had this with ice cream, and both the son and daughter like it very much. I thought this was Ok, but if I do make this again, I would make a couple of changes. For the filling, I thought that it needed something to bring out the flavours of  the pear and apples. I would add some spice, cinnamon or nutmeg maybe a touch of ginger too, and just a teaspoon or so of lemon juice, just to bring the flavours together. I might throw in some dried cranberries or raisins to be cooked together with the apples and pears, would add some delicious flavours that sometimes dried fruits are good at!  As for the crust, to get the lovely golden brown on the crust, I would brush the pastry with some egg wash before baking. But overall, this is quite lovely with a generous scoop of ice cream!

Pear Pandowdy
(Nigella Kitchen by Nigella Lawson)
serves 6
4 Bartlett pears
2 Golden Delicious apples
3 tablespoons soft unsalted butter
1/4 cup sugar, plus 1/2 teaspoon for sprinkling
finely grated zest of 1 lemon

for the pastry :
1-1/2 cups all-purpose flour, plus extra for dusting
pinch salt
5 tablespoons very cold butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening (I've replaced with butter)
1/2 cup cold whole milk (I only need 1/4 cup)
heavy cream, to serve (optional)

1 x cast iron skillet or ovenproof frying pan, 9 or 10 inches diameter

Preheat the oven to 400F.

Peel the pears and apples, then quarter them, slice out the cores, and cut the pears into 3/4 inch pieces and the apples into 1/2 inch pieces, dropping them into a bowl as you go.

Using a skillet or frying pan that can go into the oven later, melt the 3 tablespoons soft butter over a medium heat, then add the diced fruit, sugar, and lemon zest, and cook over a lowish heat, stirring occasionally,  for 10 minutes, by which time some of the fruit will have begun to caramelize gently. Take off the heat while you get on with the pastry.

Put the flour and salt into the bowl of a freestanding mixer fitted with the flat paddle, add the very cold cubed butter and, using a teaspoon, drop in little lumps of cold shortening, then slowly mix to cut the fat into the flour, or just do this by hand.

Still with the motor running, and the paddle turning slowly, add the milk a little at a time, just so that the dough binds, then remove from the bowl, squish it together with your hands, and drop it onto a lightly floured surface ready to roll out.

Bring the pan of cooked fruit nearby (but not so near as to warm the dough), and roll out the dough until you have a rough circle about the diameter of the skillet. Drop the dough circle on top of the fruit, tucking in the edges a bit, and remember that the ramshackle look of this is the whole point. Make 3 slashes with the tip of a sharp knife, sprinkle with 1/2 teaspoon of sugar, and put in the oven for 25 minutes, by which time the white dough will have turned into a pale golden brown.

Remember that the handle will be searingly hot, so transfer carefully to the table, and preferably cover the handle. Serve with heavy cream.

****************

Other apples and pears recipes which I've made before from IHCC past featured chefs :

Apple and Blueberry Jelly (Diana Henry)

very refreshing and fun to eat!

Skillet Apple Charlotte (Jacques Pepin)

yummy! 

Yolanda's Apple Fritters (Yotam Ottolenghi)

We really enjoyed this!

Chocolate Pear Pudding Cake (Nigella Lawson)

Chocolate and pear, this is delicious! 

Apple and Cheddar Salad (Yotam Ottolenghi)

It's an Ottolenghi recipe, so it must be good!

Blue Cheese, Hazelnut and Apple Salad (Jamie Oliver)

Different textures and flavours, lovely combination!

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Monthly Featured Ingredient Challenge : Apples and Pears !

and

I'm linking this post with Cookbook Countdown #23 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Crustless Pizza

This week is Potluck week at I Heart Cooking Clubs. I've made a simple and lovely crustless pizza from Nigella Lawson, recipe from her book Nigella Kitchen. I made it for our lunch with some green salad. 

The bottom layer is a mixture of egg, flour, milk and grated Cheddar cheese, which is baked for 30 minutes, then topped with the topping. The topping are slices of pepperoni and sprinkling of more Cheddar cheese. Back into the oven for about 2 or 3 minutes until the cheese melts.

This is easy, simple and delicious. It is one of those meals that would be perfect for sharing with friends. 

This week's Potluck is dedicated to Kim, one of our co-host at IHCC, who has recently lost her mom last week. Her mom was a great supporter of Kim's cooking and blog. Kim, I hope that your pain and grieve will lessen over time, and the memories of your mom will bring joy and smiles as she is being fondly remembered. Sending a big hug to you, my friend.

Crustless Pizza
(adapted from Nigella Kitchen, by Nigella Lawson)
serves 2-4
1 egg
2/3 cup all-purpose flour
salt, to taste
1 cup whole milk
butter for greasing
1 cup grated Cheddar cheese
2 ounces small chorizo or pepperoni slices, approx. 3/4 inch diameter (optional)

1 x round ovenproof pie dish, 8 or 9 inches diameter

Preheat the oven to 400F. Beat the egg with the flour, salt, and milk to make a smooth batter.

Grease a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.

Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni (is using) - or anything else, now, too. Return to the oven and cook for another 2 or 3 minutes to make sure it's heated through.

Once the cheese on top is melted and looks burnished with gold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea.

I'm linking this post with I Heart Cooking Clubs (IHCC), the theme for this week,

IHCC September Potluck (for Kim)

and

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Roast Chicken with Lemon, Rosemary, Garlic and Potatoes

I Heart Cooking Clubs (IHCC) is having a Potluck this week. I've made Nigella Lawson's, Roast Chicken with Lemon, Rosemary, Garlic and Potatoes, from her book "Simply Nigella". In the book, she says that "I am back to familiar territory with this ; the smell of chicken roasting with lemon, rosemary, and garlic has always seemed to me the essence of all that is comforting. But this version is so sprightly and robust that I feel it uplifts as it soothes; it is good-mood food, and good-mood cooking, too. You just throw everything in the pan with brio  and let it roast away merrily".

Instead of roasting a whole chicken, I have cut the chicken into eight quarters. And I've used dried rosemary. I've used two lemons as indicated in the recipe, but the next time I will use only one, as I find that the lemons makes this roasted chicken a little too sour. And I've used two heads of garlic instead of one. 

This is one super easy meal to prepare, just put everything in the pan and let the oven do the work!

Overall, this makes a nice roasted chicken meal. Moist, tasty tender chicken and always a favourite in our house, potatoes.


Roast Chicken with Lemon, Rosemary, Garlic and Potatoes
(Simply Nigella,by Nigella Lawson)
Serves 6
1/4 cup regular oil
2 teaspoons finely chopped rosemary needles, plus more to serve
1 head of garlic, separated into (unpeeled) cloves
2 leeks
2-1/4 pounds waxy potatoes, such as Yukon Gold, washed if necessary, but unpeeled
2 unwaxed lemons
1 medium chicken (approx 3 pounds), preferably organic
sea salt flakes or kosher salt, to taste

Preheat the oven to 425F. Get out the biggest roasting pan you have, and pour all but a teaspoon or so of the oil into it. Throw in the chopped rosemary needles and the garlic cloves.

Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the pan, too.

Cut the potatoes into 1/2-inch slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the pan.

Quarter the lemons, then cut each quarter in half, take out as many pips as you can without exerting yourself unduly, and toss the lemon quarters into the pan. Now schmoosh everything to mix, and then make a space in the middle of the pan for the chicken to sit in.

Untruss the chicken, place it in the reserved parking space, pour the tiny bit of remaining oil on top of it, and sprinkle sea salt flakes on top of the chicken only. Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the pan as you do so, then put the potato mixture back in the oven for 10 minutes until soft and golden. If the chicken needs longer, keep everything in the oven until the chicken's cooked.

When it's ready, and the chicken has rested, either carve it or cut into joints as wished - I find the chicken goes further if carved. If you don't want to serve the lemony, garlicky potatoes from their pan, transfer them to a serving plate or dish and sprinkle with 1/2 a teaspoon or so of finely chopped rosemary needles and sea salt flakes to taste.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

August 2017 Potluck !

and 

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Quick-Pickled Carrots

It's Potluck week at I Heart Cooking Clubs (IHCC). I've made Nigella Lawson's Quick-Pickled Carrots, recipe from her latest cookbook Simply Nigella. 

This is a really quick pickle to make, as it's name implies. The only "extra" work is to cut the carrots into matchsticks. Nigella's very own words "if I can summon the patience to cut carrots into julienne strips, then anyone can". 

The recipe states to use two large carrots equivalent to about 8 ounces total. I grabbed a pack of two large carrots from the organic store and each carrot already weigh 8 ounces each! So I use only one carrot, since the only pickle lover in my house is me! 

Slice the carrot into julienned strips, then place in a bowl. The pickling brine is made by boiling together apple cider vinegar, water, honey, salt, bay leaves, mustard seeds, fennel seeds and lightly crushed cardamom pods. Once the brine has come to a boil, pour it over the carrots, then leave for one hour or so to reach room temperature. Refrigerate for at least an hour before eating.

There is no sugar used at all, but honey is used instead. I added an extra tablespoon of honey as the pickle is quite sour. The carrots are crunchy, a little sour and salty. This would be a lovely accompaniment for roasted meat, I was thinking of Chinese roasted pork! This is a sour pickle, you can add more honey to taste, if you prefer a sweeter pickle.

Quick-Pickled Carrots
(adapted from "Simply Nigella", by Nigella Lawson)
makes approx 2 cups
2 large carrots (approx 8 ounces total), peeled
3/4 cup apple cider vinegar or white wine vinegar
3/4 cup cold water
2 tablespoons honey
2 teaspoons sea salt flakes or kosher salt
2 bay leaves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
4 cardamom pods
1 x 2-cup preserving jar or any resealable jar with vinegar-proof lid

Peel the carrots and cut them into matchsticks, and put them into a non-metallic bowl or large measuring cup while you get on with the pickling liquid.

Put the vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds into a saucepan. Crush or crack the cardamom pods and put them in, too. Bring to a boil, then take the pan off the heat, and stir to make sure that the salt is dissolved. Pour this liquid over the carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.

I'm linking this post with I Heart Cooking Clubs, theme for this week

March IHCC Potluck

and 

I'm linking this post with Cookbook Countdown #15 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Shortcut Sausage Meatballs

It's Potluck time at I Heart Cooking Clubs (IHCC). This week we get to select any recipes from either our present or past featured chefs, and once again, I've cooked with Nigella. I've made her Shortcut Sausage Meatballs, though it is not shortcut for me. Nigella's recipe using store bought Italian Sausages, but I have made my own, without the casing.

For the Italian sausages, I used minced pork mixed with some salt, coarse black pepper powder, fennel seeds, paprika and hot red pepper flakes. Combine well and leave covered overnight in the refrigerator. Taste the seasoning by frying about a teaspoon of the mixture in a little oil. Add more salt or any of the spice ingredients if needed. 

The sausages are then rolled into small balls, about the size of cherry tomatoes, and fry in some oil until golden, then the rest of the ingredients are added in. Simmer for about 20 minutes until the sauce has thickened slightly.

A very easy and simple meatballs in tomato sauce, and do not take long to cook. We had this meatballs served over spaghetti for a weeknight dinner.


Shortcut Sausage Meatballs
(Nigellissima by Nigella Lawson)
serves 4, approximately 40 meatballs
450-500gm Italian sausages
2 tablespoons garlic oil
4 fat or 6 spindly spring onions, finely sliced
1 teaspoon dried oregano
60ml white wine or vermouth
2 x 400gm cans chopped tomatoes, plus water to rinse 1/2 can
2 bay leaves
salt and pepper, to taste
chopped fresh parsley, to serve (optional)

Squeeze the sausage meat from the sausages, and roll small cherry-tomato-sized meatballs out of it, putting them onto a clingfilm-lined baking tray as you go. Your final tally should be around 40.

Heat the oil in a large, heavy-based pan or flameproof casserole and add the meatballs, frying them until golden; as they become firmer, nudge them up in the pan to make room for the rest, if you can't fit them all in at first.

When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.

Add the wine or vermouth and chopped tomatoes, then fill half of one of empty cans with cold water and tip it into the other empty can, then into the pan. The can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.

Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like.

During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.

Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Sprinkle with parsely on serving.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"November Potluck"

Italian Breakfast Banana Bread

It's Potluck week at I Heart Cooking Clubs (IHCC). For this week, I've made Nigella Lawson's fabulous Italian Breakfast Banana Bread. I have made many banana breads through the years, and my favourite is one of Nigella's recipes, which uses golden raisins soaked in rum, which I have posted here, and have made it many times. She has another banana bread recipe in her cookbook, Nigellissima that I just got to try, especially when it has espresso in it! I love coffee!

This is a very easy and quick bread to make. In the recipe, instant espresso powder is used. What I have are instant granules, and the first time I've made this bread, some of the granules did not dissolve completely, specks of it can be seen in the bread. But the bread tasted awesome and so "coffee-ey" delicious, that I made it again. This time I dissolved the instant espresso granules in the vanilla extract with half a teaspoon of warm water, before I mashed the bananas with the vanilla-coffee extract. The bananas are very ripe and sweet, so I have reduced the sugar slightly. 

This is one delicious banana bread! Nigella nails it again with this recipe. Moist, soft, full of banana flavour and that coffee taste in each bite is just delicious. Perfect with a cup of hot steaming coffee. Even though the recipes uses 4 teaspoons of the instant espresso powder, just as Nigella says "And even though I add quite a bit, the flavour doesn't overwhelm at all. It's there, but as a hint, and the subtle bitterness of the coffee undercuts, most elegantly, the creamy sweetness of the bananas". 

I have made this bread three times already. Believe me, one loaf will be gone pretty quick!  This is one recipe that I urge you to try, especially if you are a coffee lover!

Italian Breakfast Banana Bread
(adapted from "Nigellissima" by Nigella Lawson)
cuts into 8-10 slices
150ml flavourless vegetable oil, plus some for greasing
3 medium bananas, very ripe indeed (approx.400gm total with skin on, 300gm without)
2 teaspoons vanilla extract
pinch salt
2 eggs
150gm caster sugar (I use 100gm)
175gm plain flour
1/2 teaspoon bicarbonate of soda
4 teaspoons instant espresso powder
1 x 450gm/1lb deep loaf tin or 1 x 12-bun muffin tin

Slip a baking sheet into the ovenb, and preheat to 170C/gas mark 3. Get out a loaf tin, and line it with baking paper or a loaf tin liner, or lightly oil it. 

Mash the bananas with the vanilla extract and salt and then beat in the oil. 

Now, beat in the eggs, one by one, followed by the sugar.

Mix the flour with the bicarbonate of soda and esperesso powder, and beat these dry ingredients into the runny batter.

Pour the batter into your prepared loaf tin, and pop it into the oven, on the baking sheet, and bake for 50-60 minutes, or until slightly coming away at the sides and bulgingly risen. A cake tester should come out clean, barring the odd crumb. Wait for a day or at least half a day before slicing into it.

(I've used instant espresso granules, of which I've dissolved with the vanilla extract, and half a teaspoon of warm water)

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

October Potluck!

and

Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Pasta with Courgettes

It's Potluck week at I Heart Cooking Clubs (IHCC). For this week, we get to select any of IHCC's past and present featured chefs' recipes. I have chosen to cook with Nigella this week. 

Taken from her book Nigellissima, Pasta with Courgette is a very tasty, meatless, pasta dish. Main star character is the courgettes or zucchini. Nigella has used casarecce pasta, but I've used farfalle instead, as I already have a pack in my pantry.

The courgettes are cooked till soft and almost mushy. Instead of using garlic oil, I have added two cloves of chopped garlic, sauteed in olive oil till light brown and fragrant, then add in the spring onions and diced courgettes. White wine is then added in, cover and simmer until the courgettes are very tender.  I have omitted the parsley since I have forgotten to buy them. 

A simple and tasty pasta dish. But I would add more zucchini the next time, as they are quite delicious, when cooked to a "squashy khaki", as Nigella says!

Pasta with Courgettes
(adapted from "Nigellissima", by Nigella Lawson)
Serves 2
200gm casarecce pasta
salt for pasta water, to taste
2 cloves garlic, chopped (my addition)
2x15ml tablespoons garlic oil
4 spring onions, finely sliced
500gm courgettes, finely diced
60ml dry white wine or vermouth
small bunch fresh parsley, chopped
3x15ml tablespoons grated Parmesan, plus more (optional) for sprinkling
salt and pepper, to taste
2 teaspoons (10gm) unsalted butter

Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce - cooking as per packet instructions, though tasting a couple of minutes before they're meant to be ready - and get on with the sauce.

Put the garlic oil and chopped spring onions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.

Add the diced courgettes and cook for 5 minutes, stirring every now and again,

Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the courgettes should be gorgeously tender.

Before draining the pasta, remove a cupful of starchy cooking water.

Tip the drained pasta back into its pan, add the braised courgettes, or add the pasta to the pan of courgettes, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or; indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, July Potluck!

Vietnamese Pork Noodle Soup

It's Potluck Week at I Heart Cooking Clubs (IHCC). We get to select any recipe, from any of IHCC featured chefs (past or present), and once again, I've cooked with Nigella. I like her recipes and her books are the most frequent ones I go to, for our Potluck week. I've made Vietnamese Pork Noodle Soup, for one of our weekday lunch.

Quick and easy to cook, and tastes great! For the noodles, instead of ramen noodles, I've used fresh yellow noodles, which just need a quick blanch in hot boiling water. I did not use baby bok choy, but have replaced with Chinese Choy Sum, the last batch of  choy sum harvest, from my container garden. They are tender and delicious!

I've made this for lunch, but it would be great as a one-dish meal for dinner, or even breakfast. We, Asians, love having noodles for breakfast!

Vietnamese Pork Noodle Soup
(adapted from "Nigella Kitchen", Nigella Lawson, or here)
Serves 2-4
10 ounces pork tenderloin, cut into thin discs and then fine strips
2 tablespoons lime juice
2 tablespoons soy sauce
1/2 teaspoon paprika
2 tablespoons fish sauce
8 ounces ramen noodles
1 tablespoon garlic flavoured oil
6 thin or 3 fat scallions, thinly sliced
1 tablespoon chopped fresh (or frozen) gingerroot
1 quart chicken broth (good-quality carton, can or cube is fine), preferably organic
3 cups (10 ounces) bean sprouts
2 small baby bok choy, torn into pieces
2 teaspoons chopped red or green chiles

1. Put the strips of pork tenderloin into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don't let this stand for more than 15 minutes.
2. Cook the noodles following the package instructions and then refresh in cold water. Heat the chicken broth until almost boiling.
3. Heat a wok or a deep, heavy-based frying pan, then add the garlic flavoured oil and fry the scallions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.
4. Cook the meat in the pan for another 2 minutes, then add the hot chicken broth to the pan and bring to a boil.
5. Check that the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much - about 1/2 cup of freshly boiled water should do the trick, but you may not need it.
6. Arrange the drained noodles equally in 2 large or 4 small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chiles on top and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

April Potluck

and 

Souper Sundays @ Kahakai Kitchen

Quick Chili

It's March 2016 IHCC Potluck week at I Heart Cooking Clubs (IHCC). I'm sharing one more of Nigella Lawson's recipe this week. I made this Quick Chili a few weeks ago which we had with Rick Bayless's, Garlicky White Rice.

Just as it's name, this is a quick chili to make. It does not take long to cook, unlike the usual chili that is usually braised for 2 hours or more. This recipe is from Nigella's book, "Nigella Express", so that explains why this is cooked in an "express" way! It takes only about 40 minutes to cook, from start to finish. 

This dish uses store-bought jar of chunky vegetable pasta sauce and canned mixed spicy beans. I have replaced the minced beef with pork.

Smells good with the spices ; ground cumin, coriander, cinnamon and cardamom pods.

Served over Garlicky White Rice with a generous amount of chopped cilantro. It was delicious! This Quick Chili is perfect with the rice. A new favourite with my family. One that I would gladly cook again.

Quick Chili
(Nigella Express by Nigella Lawson, or here)
5 oz chorizo sausage (not the hard salami sort of sausage), halved lengthwise and
        cut into 1/4-inch half-moons
1 lb ground beef (I use ground pork)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 cardamom pods, bruised
2 cups good-quality tomato and chunky vegetable sauce for pasta
1 14-oz can mixed spicy beans
1/4 cup sweet chile sauce
1/4 teaspoon chili flakes, optional, or if your canned beans are not spicy

1. Put the sliced chorizo into a hot pan and cook over medium heat until the sausage crisps a little and gives up its orange-red oil.
2. Add the ground beef and cook for about 5 minutes, breaking it up with a wooden fork to help it brown.
3. Stir in the spices and then add the tomato-vegetable pasta sauce, beans, and chile sauce. Also add the chile flakes if you need more heat.
4. Bring to a boil, then turn down the heat and simmer for 20 minutes and eat with rice or just as it is. If you're not adding any rice, you might consider dolloping with a blob of sour cream and sprinkling some grated cheese and chopped cilantro. I can't think of any way of eating this that isn't good.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

March 2016 IHCC Potluck

and

Souper Sundays @ Kahakai Kitchen

Italian Traybake : Bake-Along #93

It's Bake-Along #93, and the selected theme by Lena is Baked/Roast Chicken. I've made one of Nigella Lawson's chicken traybake recipe today for dinner (talking about last minute!). I was planning on making this traybake more than a week ago, but I was down with fever for a few days. And it took me almost a whole week to recover, what with our current heat wave which we are experiencing right now, is not helping much at all. I wish I have a swimming pool at home where I can cool off the whole day! The family has been eating takeaways for almost a week, because the cook in the house is out of action! LOL! But it rained today! Yay! What a welcome relief!

According to Nigella, this traybake, "It is "Italian" - in it's flavourings - the rosemary and lemon that waft gorgeously through the house as you cook - and in deference to the Italian sausages I use in it." 

And she is right - about the delicious aroma! I popped the tray into the oven, (my daughter helped me watch over it while I went to fetch my son from school), and just as I reached home about an hour later, I can already smell the delicious lemony-rosemary aroma right at my front door! Made our tummies growl!

I've used 6 chicken thighs and two drumsticks, 4 Italian sausages and Russet potatoes which I've peeled and cut into quarters. Fresh rosemary from my garden pot, and zest of one lemon. Put everything in a shallow baking tray, season with salt and pepper, with a drizzling of olive oil. Bake at 220C for 50-60 minutes. I baked them at 200C (I was going out), and when I came back about an hour later, I increased the temperature to 220C, move the tray up a rack in the oven, and baked them for another 15 minutes to brown the chicken and the potatoes.

These are so delicious! The chicken thigh has crispy skin with moist tender meat. And the Italian sausages, well, what can I say about the sausages! Next time, I will add a couple more Italian sausages to the tray! As for the potatoes, Nigella has this to say "What I need to tell you most urgently though is that the potatoes chunks soak up the meaty, lemony juices as they cook. So set your mind not to expect crunchy roast potatoes, but rather soft-soused chunks, scorched crisp at the corners." There was quite an amount of the tasty juices in the tray, perfect to drizzle over the chicken thighs during serving. With this traybake, I am reminded once again, how much I love all of Nigella's roast/bake chicken recipes, at least the ones that I've tried!

Italian Traybake
(from "Nigellissima", by Nigella Lawson)
Serves 4-6
3 baking potatoes (approx 750gm total), unpeeled and cut into 2cm chunks
8 chicken thighs, bone in and skin on
8 Italian sausages (approx 750gm total)
small bunch (6 or 7 sprigs) fresh rosemary
zest of 1 unwaxed lemon
1 teaspoon sea salt flakes or 1/2 teaspoon pouring salt
ground pepper
4x15ml tablespoons olive oil

Preheat the oven to 220C/Gas Mark 7.

Put the potatoes into a large, shallow baking tray and add the chicken thighs and sausages. If using 2 trays, divide everything between them (and also swap the trays over and turn them round halfway through cooking time).

Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs, to give you about 2 teaspoons of finely chopped needles, and sprinkle these onto the chicken pieces.

Zest the lemon over everything, and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50-60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through. It's fine to let all of this stand for up to 30 minutes once cooked, prior to serving.

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Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking Dried-Cherry Chocolate Muffins (Williams-Sonoma : Essential of Baking, pg 78, or here). Link your post to our linky which will open from 21st to 30th April. Everyone is welcome to join us! Only current posts please.

A friendly reminder when linking to our linky :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

And since I'm cooking with Nigella Lawson's recipe, I'm also linking this post with I Heart Cooking Clubs (IHCC), theme for this week

March 2016 IHCC Potluck

An InLinkz Link-up