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Descriptions du produit


Spanish chicken with chorizo and potatoes

Much as I love to have a pan bubbling away on the stove, I often feel that the most stressfree way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

Serves 6
2 x 15ml tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
750g chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized
1kg new potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest 1 orange

Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Making leftovers right
You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned chopped tomatoes, sherry and orange juice, but my absolute favourite final destination for this dish is a quesadilla. When I was last in Kansas, that shining city of lights, I breakfasted on a chicken, pepperjack and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. This makes for a splendid hangover-banishing breakfast or near-instant supper, the sort you chow down on while watching something compellingly bad on TV.

Vietnamese pork noodle soup

I couldn't contemplate a section of speedy suppers without a noodle soup. Nothing can give succour as fast as a bowl of noodles in flavoursome broth. This is good for chowing down and for slurping and for keeping body and soul together when your stomach's empty and your day's been full.

In extremis, I am more than happy to use frozen chopped ginger and chilli, which are kept in my deep-freeze for just such an eventuality (not so infrequent).

Serves 2 - 4, depending how hungry you are

275g pork fillet, cut into thin discs and then fine strips
2 x 15ml tablespoons lime juice
2 x 15ml tablespoons soy sauce
½ teaspoon paprika
2 x 15ml tablespoons fish sauce
250g ramen noodles
1 x 15ml tablespoon garlic oil
6 thin or 3 fat spring onions, finely sliced
1 x 15ml tablespoon chopped fresh (or frozen) ginger
1 litre chicken stock (good-quality cube or concentrate is fine), preferably organic
300g beansprouts
175g baby pak choi, torn into pieces
2 teaspoons chopped red chilli

Put the strips of pork fillet 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.

Cook the noodles according to packet instructions and then refresh in cold water. Heat a wok or a deep, heavy-based frying pan, then add the garlic oil and fry the spring onions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.

Cook the meat in the pan for another 2 minutes, then make up the chicken stock with boiling water, add the hot stock to the pan and bring to the boil.

Check the pork is cooked through, then add the beansprouts and baby pak choi. Add water if the soupy base has evaporated too much - about 125ml of freshly boiled water should do the trick, but you may not need it.

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 chilli on top and serve.

Maple pecan bundt cake

This is the cake that emblematically scratches that Domestic Goddess itch: it's feelgood food (for cook and eater) by way of some simple stirring. The nutty syrupy filling is simply forked into being; you could make the cake batter with no more equipment than a bowl and a wooden spoon. But I'm afraid even my alter ego, the Domestic Goddess, is lazy, so I use an electric mixer. But beware the processor here: it's easy to overmix as you blitz, and while a dense sponge is good, a rubbery one - clearly - is not.

Not only do I love making this cake, but I get a rare feeling of calm contentment just seeing it on its stand on the kitchen surface. Then there's the eating of it, a greedy slice alongside a mid-afternoon mug of coffee, which produces nothing less than a surge of body-and-soul-bolstering joy. Now, this is what a weekend is for . . .

Cuts easily into 12 slices

for the maple pecan filling:
75g plain flour
30g soft unsalted butter
1 teaspoon ground cinnamon
150g pecans (or walnuts), roughly chopped
125ml maple syrup

for the cake:
300g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
125g soft unsalted butter
150g caster sugar
2 eggs
250ml crème fraîche or sour cream
1-2 teaspoons icing sugar, for decoration
flavourless oil, for greasing
1 x 23cm bundt tin

Preheat the oven to 180°C/gas mark 4. Using flavourless oil (or a squirt of cooking spray) grease your bundt tin, and leave upside down on newspaper for the excess oil to drain out.

Make the filling for the cake by mixing together the 75g flour and 30g butter with a fork, till you end up with the sort of mixture you'd expect when making crumble topping. Then, still using the fork, mix in the cinnamon, chopped pecans (or walnuts) and maple syrup, to form a sticky, bumpy paste. Set aside for a moment.

For the cake, measure the 300g flour, the baking powder and bicarb into a bowl.

Now, cream the butter and sugar (i.e. beat well together until light in texture and pale in colour), then beat in 1 tablespoon of the flour mixture, then 1 egg, then another tablespoonful of flour mixture followed by the second egg.

Add the rest of the flour mixture beating as you go, and then finally the crème fraîche or sour cream. You should expect to end up with a fairly firm cake batter.

Spoon just more than half the cake batter into the oiled bundt tin. Spread the mixture up the sides a little and around the funnel of the tin to create a rim. You don't want the sticky filling to leak out to the sides of the tin.

Dollop the maple filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and put the tin into the oven for 40 minutes, though it's best to check with a cake tester after 30 minutes.

Once cooked, and the cake tester comes out clean where it hits the sponge (obviously, any gooey filling will stick to the tester), let the cake cool on a wire rack for 15 minutes in its tin, then loosen the edges with a small spatula, including around the middle funnel bit, and turn the cake out onto the rack.

When the cake is cold, dust with icing sugar by pushing a teaspoonful or so through a tea strainer.

make ahead note
Can be baked up to 2 days ahead. Wrap tightly in clingfilm and store in airtight container. Dust with icing sugar just before serving.

freeze note
The cake can be frozen, tightly wrapped in double layer of clingfilm and a layer of foil, for up to 3 months. Defrost overnight at room temperature and dust with icing sugar just before serving. --Ce texte fait référence à l'édition Relié .

Revue de presse

An Edmonton Journal Favourite Cookbook of the Year
An NPR Cookbook of the Year
Shortlisted for the Galaxy National Book Awards – Tesco Food & Drink Book of the Year

 “Lawson lets us feel good about how we cook as well as what we eat. . . . [Kitchen] reminds us of the pleasures to be found in the warmest room in the house.”
The Gazette
“Nigella Lawson tips her tines to the traditional rhythms of a home’s hub and haven.”
Chicago Tribune
“Whether you’re preparing dinner for the family or guests, you’ll find plenty of options that are simple to make and a feast for the eyes.”
Library Journal (starred review)
“The recipes are reassuringly solid, enticing and, crucially, just that bit less excessive. . . . [Lawson] has acquired a rebellious appeal.”
The Guardian --Ce texte fait référence à l'édition Relié .

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Détails sur le produit

  • Relié: 512 pages
  • Editeur : Hachette Books (12 octobre 2010)
  • Langue : Anglais
  • ISBN-10: 1401323952
  • ISBN-13: 978-1401323950
  • Dimensions du produit: 19,7 x 4,1 x 25,4 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (3 commentaires client)
  • Classement des meilleures ventes d'Amazon: 101.833 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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4 internautes sur 4 ont trouvé ce commentaire utile  Par Cheyenne le 11 novembre 2010
Format: Relié
Nigella propose de nouvelles recettes dans ce nouveau livre de cuisine, avec de sublimes photos. Vous y trouverez plusieurs catégories: entrées, plats principaux, desserts, petits gâteaux, confitures, chutneys, boisson chaude et froide... Certaines recettes sont très simples à réaliser et d'autres un peu plus élaborées, mais qui vous donneront l'eau à la bouche sans aucun doute! Je vous le conseille vivement!
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3 internautes sur 3 ont trouvé ce commentaire utile  Par Loula le 22 novembre 2010
Format: Relié
Comme toujours, des recettes gourmandes, appétissantes et faciles à faire. Quel dommage que tous ses livres ne soient pas traduits en français (mis à part "Péché de gourmandise").
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Format: Relié Achat vérifié
J'apprécie les recettes de Nigella Lawson et j'adore ses bavardages en anglais. J'ai donc commandé ce livre-ci sans savoir qu'il était destiné aux Américains, ce qui signifie : poids et mesures des recettes en cups, sticks etc ..., dimensions des moules aux normes américaines, chaleur indiquée en degrés Fahrenheit. Dans mes livres anglais le système métrique est utilisé. Ici, il n'y a même pas
de table de conversion. De plus, si on ouvre le livre ... il se referme ! Les photos sont nombreuses et joliment colorées, Mrs Lawson est égale à elle-même, dynamique et enthousiaste. Mais je ne consulterai pas ce livre avec plaisir.
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114 internautes sur 115 ont trouvé ce commentaire utile 
She does it again: Dependable collection of "Oh, let's make THIS!" recipes 30 octobre 2010
Par Esther Schindler - Publié sur
Format: Relié Achat vérifié
Ordinarily I control my cookbook urges. With a collection of cookbooks that has overrun the available shelf space (cookbooks squished sideways on top of others, some spilling onto the floor, others taking over bookshelves originally allocated to "travel" or "history"), I. must. control. myself. I force myself to take a cookbook out of the library first, to ensure that I want to actually cook from it more than once. If a cookbook survives three recipes, I give myself permission to purchase it.

Not Nigella's. The moment I saw this book was on sale, I pre-ordered it. Doing so was the right decision.

Unlike some of her recent cookbooks, about Feasts or Christmas or Cooking Good Food, Fast, this has less of a specific theme except maybe "comfort food meets your real-life frenetic schedule." The first half of the book, called Kitchen Quandaries, leans toward serving your "dinner in 30 minutes" needs, with chapters like "Hurry up, I'm hungry" and "Off the cuff" (pantry suppers). The second, Kitchen Comforts, is full of recipes for when you're in the mood to chop and stir, segmented into chapters including "The solace of stirring" and "the bone collection."

Her recipes do not disappoint. (Well, they almost never DO disappoint, which is why I could order this book with such confidence.) So far, I've made two meals, both from the fast-food side of the book. "Lemony salmon with cherry tomato couscous" was quick to throw together but sure didn't taste that way; it was good as a cold salad, too, when I wanted lunch the next day. Her "speedy seafood supper" won't make me throw out my recipes for the putter-worthy cioppino, but it was 30 minutes from "What's for dinner?" to pouring the fish stew into a bowl and grabbing a hunk of bread. Even better, that recipe started with a pound of frozen mixed seafood from Trader Joe's; I didn't have to remember to defrost anything (a common "oh drat!" moment in this household). I'm making this week's shopping list now, and am trying to decide if I'll make her "spatchcocked Cornish hen" (with sultanas and pine nuts) or "pork and apple hotpot." It might be both.

Nigella includes a few extra features in this cookbook that I really appreciate. One is a chapter devoted to shortcuts and other things that make life a little easier. In many cases these are obvious tips, at least for someone who's been cooking for 30 years, but in this case I had a few, "Oh, I'll try that!" moments. (I had already learned from her TV shows how handy it is to use kitchen shears to cut up bacon or scallions directly into the pan; if that's all you need to cut up, why dirty a knife and cutting board?) Plus, she has a very good balance between recipes that feed 6-8 and those that serve one or two.

Another thing I like is that she has a postscript to many recipes that tell you what you can do with the leftovers. Some leftovers are intentional, of course, such as poaching chicken with the goal of turning leftovers into one of the chicken salads she suggests. Others, though, answer my "What the heck do I do with THIS?" questions, such as her suggestion to turn leftover Risotto Bolognese into "risotto burgers" with cheese melted on top, served with peas. I wish more cookbooks did this.

This cookbook has already earned its spot on the cookbook shelves, and I've had it for only a week. I expect you'll feel the same way. Highly recommended.
40 internautes sur 43 ont trouvé ce commentaire utile 
I'm impressed! 1 novembre 2010
Par Joanne - Publié sur
Format: Relié
I am one of those cookbook collectors who, like another reviewer, is a bit obsessed and running out of shelf more than ever a cookbook must earn its keep to stay--and this one qualifies. It also happens to be my first Nigella book, altho' I bought her Christmas book last year for someone as a gift. I am so glad I bought this cookbook to call my own. It is awesome. The size alone is massive, probably the thickest cookbook I own. Not only is it impressive in size but in the contents and useful information as well. Other reviewers have already mentioned the highlights, many of which I also would have listed--so I will just say, "ditto" on all counts from me too!

Her personality definitely shines thru the pages, so I don't know what another reviewer means when she says it doesn't...not so at all. There are so many passages of her 'talking' on the page to the reader, that I am making a mental note to go back and read it all when I have time, b/c the number of recipes are calling to me right now. But what I have read tells me I like her gutsy and authentic style. For instance, I chuckled today while reading the recipe I made tonight, African Drumsticks; on the top of page where it gives the number of servings it will make, it says: "Serves 4-8 (depending on age and appetite)." Boy, do I know EXACTLY what THAT means. Don't we all? Yet nobody ever says it, except Nigella! Let's get real...and Nigella is! They were tasty and fast & easy to make; and I'm a bit ashamed to admit, ten drumsticks fed LESS than four adults here! She also had a footnote that freezing the chicken in a ziplock with the marinade keeps for three months. I would never have thought to do that. What a great idea--not just for me on a busy weeknight, but for a way to bring food to someone who is sick or bereaved and can't cook for themselves. Just defrost and put in the oven--done.

I sometimes see her cook a recipe or two from this book on Foodnetwork, and the only thing lacking in the book that she includes on the show is to give metric measurements when she bakes. I simply jot down the metric weight in my book to the corresponding recipe when she mentions it on the show. (Altho' I am a cook more than a baker, I so appreciate weighing metric on my digital scale when baking). I made her churros which are stupid easy and will keep a permanent place in my file. Altho' I had another churro recipe I was happy with, I could not make it for my toddler granddaugher b/c of serious food allergies. Nigella's churros are free of dairy/eggs, so my granddaughter ate the churros w/much delight (and to my great pleasure as well as we could make them and eat them together). The Coconut-Cherry Banana Bread was moist, easy, and fast to make; and you can switch out bananas w/any other fruit puree; I switched out the cherries for cranberries. Last night I made a Flourless Chocolate Cake to give to a friend who must eat gluten-free. It was fun and easy to make. I omitted the lime zest and instead added a teaspoon of instant coffee to batter which boosts the taste of chocolate. Saved myself the calories by eliminating the Margarita whipped cream on top. It said to use one 9" springform, but I used many mini-springforms, so I could dole them out as little food gifts and still keep one for me! Easy to be flexible with her recipes. The pics are there to inspire, too. I will be back to report on further recipes as I have many more to go.
Update: I made her little chocolate cups that use an indented muffin pan. I had to use an egg substitute due to allergies, but it came out fine. My 6 yr old grandaughter loved the chocolate edible container underneath the scoop of ice cream we put into it. I wish I had more time to make more recipes!
14 internautes sur 14 ont trouvé ce commentaire utile 
Nigella Lawson is THE Domestic Goddess 17 novembre 2010
Par Sheri Newton - Publié sur
Format: Relié
Nigella Lawson's eighth book features 190 amazing recipes. 60 of these scrumptious recipes are even able to be cooked in 30 minutes or less. The "domestic goddess" writes in a way to capture your attention and actually makes you want to try all of these delectable recipes.

Nigella Lawson's new book, Nigella Kitchen: Recipes from the Heart of the Home includes fun information on Nigella's kitchen, and how to turn everyday ingredients into an amazing meal. I personally loved reading about how some of her "Hall of Shame" kitchen gadgets didn't work out for her either. I mean really, who needs all of the gadgets in the kitchen department anyways?

Some of my favorites included in this cookbook:
* African Drumsticks
* Chicken Tortillas
* Coconut Rice
* Curly Pasta with Feta, Spinach and Pine Nuts
* Flourless Chocolate Lime Cake with Margarita Cream (gluten free!)
* Indian Roasted Potatoes
* Parsley Pesto
* Quick Chick Caesar
* Sweet and Sour Chicken
* Venetian Carrot Cake (gluten free!)

Overall, I think that this is a great cookbook for all levels of cooks. It has many different types of recipes and is very easy to read and follow. What more can you ask for in a cookbook?

Thank you to the publisher of Nigella Kitchen: Recipes from the Heart of the Home, Hyperion Books, for providing me with a copy for review. All opinions expressed are my own.
15 internautes sur 17 ont trouvé ce commentaire utile 
Another fine cookbook from Nigella Lawson 6 novembre 2010
Par Steven A. Peterson - Publié sur
Format: Relié Achat vérifié
Nigella Lawson writers some very nice cookbooks! I have used a number of recipes from her "Nigella Express" and found them quite tempting. Here is a new cookbook from her kitchen. She notes the point of this specific work (Page xix): "The life of a kitchen takes in many moods and many meals. The recipes in this book try to reflect and, more, to celebrate that fact. . . [T]his one is based on the premise that the kitchen is an enduring place of comfort and that the food which comes out of it provides essential sustenance not just for body, but for soul, too."

The book begins with something like "Kitchen Confidential," as Lawson lays out her choices for tools in the kitchen (forget cast iron skillets--too much hassle and too heavy, even though they are glorious instruments of cooking), gadgets (like a slow cooker), shortcuts (e.g., boiling water or how to keep onions from browning).

Part I focuses on recipes related to "Kitchen Quandaries." Recipes abound here, with those catching my fancy including "Crisp chicken cutlets with salad on the side, "Barbecued ground beef, "Chicken teriyaki, "Egg and bacon salad," "Tarragon chicken," "Lone linguini with white truffle oil," "Indian rubbed lamb chops," "Chicken with Greek herb sauce," "Minestrone soup," "South Indian vegetable curry," and "Pasta with pancetta (what a glorious element in cooking!), parsley, and peppers."

Next, a section on "Kitchen Comforts." Among these that intrigue me: "Date steak" (with brown sugar, red wine vinegar, Dijon mustard, soy sauce, red currant jelly, gingerroot, tomato paste, garlic flavored oil, top loin strip steaks), "Chicken with 40 cloves of garlic" (a tasty dish indeed!), "Saffron risotto" (I enjoy a good risotto!), "Patara lamb shanks," "Greek lamb chops with lemon and potato," and "Pork and apple hotpot" (hotpots are pretty cool dishes).

A nice addition to Nigella Lawson's body of work!
8 internautes sur 9 ont trouvé ce commentaire utile 
Great Book 20 octobre 2010
Par Lilly - Publié sur
Format: Relié Achat vérifié
I am a huge Nigella fan and I really liked this cookbook. It is packed with receipes and so far the two that I have cooked (turkey cutlets with gnocchi and feta pasta receipe) have been very good.

My only complaint is that some of the spices are hard to find (like the Shake mixed spices) and there is no place on her website that you can ask where one would find these hard to find items. She used to provide an area on her website to ask stock list questions now it is not possible.

Great book , but some of the ingredients is challenging to find. Also, would love to be able to buy more of her Nigella Living items in the USA and it does not seem there is a retailer who sells this.

The book will leave you wanting more of Nigella, but the challenging part is one has to go to Britan to find most of the items.
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