style. - Nigella Bites - Recipes Nigella's cooking is all about having fun in the kitchen--taking pleasure in the entire process and relishing the outcome. Check out some of Nigella's mouthwatering recipes and find out what it takes to be a "domestic goddess." Family Food Tagliatelle with Chicken from the Venetian Ghetto Fast Food Lemon Linguine Party Girl Lilac or Chocolate-Topped Cupcakes TV Dinners Thai Yellow Pumpkin and Seafood Curry Rainy Day Pasta with Meatballs Supper Time Lamb Shank Stew Slow-Cook Weekend Peppers with Feta and Almonds Legacy Chocolate Chestnut Refrigerator Cake Temple Food Hot and Sour Soup Trashy Ham in Coca-Cola All-Day Breakfast Blackberry and Apple Kuchen Comfort Food Salmon Fishcakes Weekend Roast Beef with Yorkshire Pudding Christmas Special Certosino Cake Home Alone Lamb with Garlicky Tahini Entertaining Caesar Salad http://www.stylenetwork.com/Shows/Nigella/Recipes/ (1 of 2) [16/04/02 15:11:04] style. - Nigella Bites Nigella Bites: Some Like It Hot Find out why Nigella Lawson is the most Encore: Apr. 13, 8 p.m., 11 p.m.; Apr. 14, 9 a.m., recognized culinary 2:30 p.m., 6:30 p.m.; Apr. 15, 2 p.m.; Apr. 16, personality and the U.K.'s 9:30 p.m., 12:30 a.m.; Apr. 17, 11:30 a.m.; Apr. most beautiful woman 18, 8 p.m., 11 p.m.; Apr. 19, 8:30 a.m.; Apr. 20, with our exclusive photo 12 p.m. ET gallery. And don't forget to tune in for some more encore presentations of Nigella this week on style and E!. Get the recipes > Encore: Apr. 18, 9 a.m. < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/index.html [16/04/02 15:11:39] style. - Nigella Bites - Recipes Nigella's cooking is all about having fun in the kitchen--taking pleasure in the entire process and relishing the outcome. Check out some of Nigella's mouthwatering recipes and find out what it takes to be a "domestic goddess." Family Food Tagliatelle with Chicken from the Venetian Ghetto Fast Food Lemon Linguine Party Girl Lilac or Chocolate-Topped Cupcakes TV Dinners Thai Yellow Pumpkin and Seafood Curry Rainy Day Pasta with Meatballs Supper Time Lamb Shank Stew Slow-Cook Weekend Peppers with Feta and Almonds Legacy Chocolate Chestnut Refrigerator Cake Temple Food Hot and Sour Soup Trashy Ham in Coca-Cola All-Day Breakfast Blackberry and Apple Kuchen Comfort Food Salmon Fishcakes Weekend http://www.stylenetwork.com/Shows/Nigella/Recipes/index.html (1 of 2) [16/04/02 15:11:44] style. - Nigella Bites - Recipes Roast Beef with Yorkshire Pudding Christmas Special Certosino Cake Home Alone Lamb with Garlicky Tahini Entertaining Caesar Salad http://www.stylenetwork.com/Shows/Nigella/Recipes/index.html (2 of 2) [16/04/02 15:11:44] style. - Nigella Bites - Ask Nigella How can I make a salad that stays fresh and crisp? Should I use something other than lettuce? Amy Sckittone, Galveston, Texas There is no magic answer to a crisp salad. Once it has been out of the fridge and dressed, all lettuces will loose their crispy crunch if not served at the last minute. The salad I love, which gives maximum bite and flavour after languishing on a table for some time, is a bulb-fennel salad. Slice it and dress with olive oil, lemon juice and good-quality salt. It will keep crisp for longer than any other salad! One of your dessert recipes calls for cornflower. I cannot find it in stores. Is there an alternative? (Love your show!) Kristie, Mt. Holly, New Jersey I think you are talking about cornflour, which is most commonly used as a thickening agent in sauces. I also use it to give sponge cakes a lighter texture, and also it's an essential ingredient in pavlova. It gives it that delicious marshmallow quality in the middle. In the U.S., it is known as cornstarch. < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/Ask/020315.html (2 of 2) [16/04/02 15:12:00] style. - Nigella Bites - Bio Nigella Bites Host Nigella Lawson Successful, prolific journalist and broadcaster Nigella Lawson has been described as Britain's "It Girl." One of England's most recognized culinary personalities and the U.K.'s most beautiful woman, Lawson now takes on America, as her extremely popular cooking and lifestyle series Nigella Bites, a smash hit on Britain's Channel 4, premieres in the U.S. November 2001 on the style network and E! Entertainment Television. Lawson began her career writing the restaurant review column for The Spectator while on staff of the Sunday Times. She eventually became the publication's deputy literary editor. Her writing led to her current post as food editor of the British version of Vogue and her makeup column for Times Magazine. She also writes for Evening Standard, The Guardian and Daily Telegraph in the U.K. and for Gourmet and Bon Appetit magazines in the U.S. With her unique and refreshing approach to cookery, Lawson's motto is simple: "To achieve maximum pleasure through minimum effort." Her first book, How to Eat: The Pleasures and Principles of Good Food (1998), was the basis for her popular TV series Nigella Bites. Her second book, How to Be a Domestic Goddess, published in the U.K. in fall 2000, became an instant bestseller. (Hyperion will publish the book in the U.S. November 2001.) Not a stranger to the public eye, Lawson is the daughter of Nigel Lawson, who served as Margaret Thatcher's Chancellor of the Exchequer, ranking second most powerful person in the government at the time. Lawson is also the widow of John Diamond, a popular British TV host and journalist. She has one daughter, Cosima, and son, Bruno. Awards and Prizes: • Guild of Food Writers 2001: Cookery Book of the Year, How to Be a Domestic Goddess • WH Smith Book Awards 2001: Lifestyle Book of the Year, How to Be a Domestic Goddess • British Book Awards 2000: Author of the Year • British Book Awards 1998: Illustrated Book of the Year, How to Eat: The Pleasures and Principles of Good Food < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/Bio/index.html [16/04/02 15:12:05] style. - Nigella Bites - Photo Gallery Cookin' School: The Domestic Goddess Gets in the Mix Sneak a peek at the dish diva in action, as Nigella Lawson gives you a guided tour into her kitchen with this photo gallery. And don't forget to tune in to style and E! to watch Britain's It girl and most recognized culinary personality do what she does best--cook! < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/Gallery/index.html [16/04/02 15:12:11] style. - Nigella Bites - Recipes - Tagliatelle with Chicken from the Venetian Ghetto Family Food: Tagliatelle with Chicken from the Venetian Ghetto 3 1/2-pound chicken 2 tablespoons of extra-virgin olive oil Salt and freshly milled black pepper Leaves from 3 rosemary sprigs, minced 1/3 cup of sultanas, soaked in warm water for 30 minutes 1/2 cup of pine nuts, lightly toasted 1 pound of tagliatelle 2-3 tablespoons of chopped parsley Preheat the oven to 350° F. Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear--not pink--when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils. Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling without a knife, but if you haven't got asbestos hands, use a knife and fork or wait till it's cooler. For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta. Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl. No cheese, please. Excerpted from How to Eat © 2000 by Nigella Lawson Reprinted by arrangement with John Wiley & Sons, Inc. < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/Recipes/tagliatelle.html [16/04/02 15:12:31] style. - Nigella Bites - Recipes - Lemon Linguine Fast Food: Lemon Linguine 2 pounds of linguine 2 egg yolks 2/3 cup of heavy cream 1/2 cup of freshly grated parmesan Zest of 1 lemon and juice of 1/2, plus more juice if needed Pinch of salt Freshly milled black pepper 4 tablespoons (1/2 stick) of unsalted butter 2-3 tablespoons of chopped parsley Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil, while your supposedly quick lunch gets later and later. Bring the water to a boil, cover and turn off the burner. I tend to leave the addition of salt until the water's come to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to a boil. But don't turn your back on it--give it a good stir with a pasta fork to avoid even the suspicion of stickiness once you've removed the lid. Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta. In a bowl, put the yolks, cream, parmesan, zest of the whole lemon and juice of a hair of it, the salt and a good grind of pepper and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then, of course, add more juice. When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove, so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine tends not to become soggy and overcooked quite as quickly as other long pastas (or at least I find it so). This makes sense, of course, as the strands of "little tongues" are denser than the flat ribbon shapes. Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid and drain the pasta. And then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl. Throw in the butter and stir and swirl about to make sure the butter's melted and the pasta is covered all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do. When you're satisfied that the pasta's covered with its soft slip of butter, stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry. (Only 2 tablespoons or so--you don't want a wet mess--and only after you think the sauce is incorporated.) Sprinkle over the parsley and serve. Excerpted from How to Eat © 2000 by Nigella Lawson Reprinted by arrangement with John Wiley & Sons, Inc. http://www.stylenetwork.com/Shows/Nigella/Recipes/linguini.html (1 of 2) [16/04/02 15:12:37] style. - Nigella Bites - Recipes - Lilac or chocolate-topped cupcakes Party Girl: Lilac or Chocolate-Topped Cupcakes For cupcakes: 3/4 cup of self-rising flour 1/2 cup of very soft unsalted butter 7 tablespoons of granulated sugar 2 eggs 1-2 teaspoons of vanilla extract Few tablespoons of whole milk For icing: Approximately 1 1/4 cup of confectioner's sugar (sifted) or instant royal icing Food-coloring paste Gold chocolate buttons (or M&Ms) 12-cup cupcake pan or 3 by 12-inch mini cupcake pans, with appropriately sized paper baking cups Preheat oven to 400° F. Put all ingredients for the cupcakes (except the milk) into a food processor and blitz furiously. Then pour in the milk and process again until you have a smooth batter. Divide the mixture between either the big muffin pans or the three small pans. Cook the big cupcakes for about 15-20 minutes and the small ones for about 10 minutes-- although you might need to keep a closer eye on the little ones. Cool the cupcakes on a wire rack. To ice the mini cupcakes, mix the confectioner's sugar with a tablespoon or two of water from a recently boiled kettle or cold water (according to package information) for instant royal icing until you have a smooth, spreadable paste. In both cases, add water slowly. (You don't want this runny, and nothing is more irritating than having to start sifting more sugar.) The merest, tiniest blob of food-coloring paste (in this case, as I said, grape violet) will be enough to bring a dizzy and rich-toned intensity to the proceedings; you can always add more coloring if you want, but again, the important thing is to guard against having to do any more sifting. And if you have been too heavy-handed and landed yourself with a batch of unusable dark icing, then just make up some more plain white icing and add to tone down. Slice any peaking humps off the tops of the cakes with a sharp knife. Then, from a dunked-in spoon, pour the icing over each cake until the tops are thickly and smoothly covered. Let stand for a couple of minutes until the icing has set a tiny bit. Then dot a gold button or other decoration of your choice on top. Excerpted from How to Eat © 2000 by Nigella Lawson Reprinted by arrangement with John Wiley & Sons, Inc. < to style index to E! Online > Terms of Use | Privacy Policy | Copyright © 2002 E! Online, Inc. All rights reserved. http://www.stylenetwork.com/Shows/Nigella/Recipes/cupcake.html [16/04/02 15:12:39]