Forever Nigella: Sea Fish and Eat It

 

For some reason, though I’ve been to the U.K. a few times, I had never been served Kedgeree.  For shame!  That had to remedied, and with this month’s Forever Nigella theme being seafood, it was the perfect time to try it out. 

Nigella gives traditional Kedgeree an Asian twist in this recipe.  I didn’t have lime leaves for poaching the fish, so I used a little lime zest instead.  The fragrance of the onions and spices is really lovely.  Then you add the rice and it turns a glorious yellow from the turmeric.  The eggs may seem like an odd addition to this dish, but it gives a surprising balance that I don’t think can be left out.  I didn’t have Nam Pla, but using any fish sauce should be sufficient until you can find the stuff.  I would like to hunt it down though.  We felt the dish was missing a little something that may be remedied by using the right sauce.  A little salt and pepper did just the trick for us this time.  And finishing it off, there’s just something about cilantro.  It brings an incredible flavor to the table, I love it!

Click here for Nigella’s recipe for
Asian Spiced Kedgeree.

This month’s Forever Nigella is hosted by Housewife Confidential.

Here are the rules:

Forever Nigella #6 “Sea Fish and Eat It”

Challenge: To prepare and blog any Nigella recipe using seafood or freshwater fish.

Deadline: Sunday, June 26 2011 at midnight wherever you are.

Round up: By the next weekend.

There are:

No rules about how often you must take part

No rules about stuff being secret until certain dates

No rules that everyone cook exactly the same thing

No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules

But there are 3 rules:

1. Blog your entry by the deadline including:

a) the current Forever Nigella badge

b) a link to the Forever Nigella #6 Launch Post: http://housewifeconfidential.co.uk/2011/05/forever-nigella-6-sea-food-and-eat-it/

c) a link to the official Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below).  If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.

3. Tell us about your post by emailing me: katAThousewifeconfidentialDOTcoDOTuk  and please c.c. sarahATmaisoncupcakeDOTcom with:

a) your name

b) URL of your post

c) a photo no more than 400 pixels wide.

Remember to tweet your post with the hashtag #forevernigella – Sarah at Maison Cupcake will retweet all those she sees!

N.B. Your entry must have been published since the announcement post. You may only submit something from your archives if you republish it as a new post.

If you don’t have any Nigella books check out these resources online:

Nigella’s official site: http://www.nigella.com/

BBC Food: http://www.bbc.co.uk/food/chefs/nigella_lawson

Channel 4 Food: http://www.channel4.com/4food/recipes/popular-chefs/nigella-lawson-recipes

UKTV Good Food Channel: http://uktv.co.uk/food/chef/aid/530864/

Food Network: http://www.foodnetwork.com/nigella-lawson/index.html

Daily Mail: http://www.dailymail.co.uk/home/search.html?s=y&authornamef=Nigella+Lawson

Sea Fish and Eat It Round-Up

Ice Cream Cupcake Contest 2011

 

Coffee.  It fuels the world.  There are so many ways to enjoy it.  Most people I know put creamer and sugar in it.  Some like it with absolutely nothing in it, (I don’t know how they do it.  Gag!)  I myself cannot imagine drinking coffee without sugar and loads of milk.  My favorite coffee drink is the Double Shot from Starbucks, (I’m desperate to copycat that recipe), but cappuccinos and lattes are my alternate choices.   Lately, I’ve discovered that coffee ice cream has replaced chocolate as my go to frozen treat.  So when I decided to participate in the Ice Cream Cupcake Contest this year, I knew what I had to do.

My dream Ice Cream Cupcake is a combination of chocolate cake and cappuccino ice cream.  Throw in some chocolate chips and it’s a dream come true!  When I started thinking about the perfect Cappuccino Ice Cream Cupcake, here is what I envisioned:

A Chocolate Cupcake, Topped with Cappuccino Chocolate Chip Ice Cream.  Crowned with a Dollop of Whipped Cream and Chocolate Covered Coffee Bean.

 

That’s cute and all, but I felt that if I was going with the coffee theme, it needed to be a true cupcake and be either baked or served in a coffee mug.

That’s better!  To make your own, bake your favorite chocolate cupcakes, adding a teaspoon or so of instant coffee granules to the batter.  May I suggest these cupcakes?  If you’re baking in a mug, you’ll probably have to add extra batter and baking time to the recipe. I used about 4 cupcakes worth of batter here.

Another option would be to bake the cupcakes in silicone baking cups then unwrap them and place inside your favorite mug.

I’ve topped mine with whipped cream and a chocolate coffee bean, but dusting with cinnamon or cocoa powder would also bring the café experience to these cupcakes.

Cappuccino Chocolate Chip Ice Cream

Click here for the Printable Recipe at Tasty Kitchen.

Makes 1.5 Quarts

1 cup milk

1/4 cup ground coffee

1 cup sugar

3 eggs, beaten

1/8 tsp. salt

2-3 tsp. vanilla extract, depending on strength

3 cups half and half

1-4.25 oz. dark chocolate bar

In a saucepan, heat milk on medium-high heat until you see the first signs of bubbles, then remove from heat.  Stir in coffee and allow to steep for 3-4 minutes.  Strain the coffee grounds out of the milk using a fine sieve.  Slowly add the milk into the eggs, whisking constantly.  Return the mixture to the saucepan and add the sugar and salt.  Stir for 3-4 minutes over medium-high heat until the mixture thickens.  Add vanilla and 1 cup of the half and half.  Move the mixture to the refrigerator until chilled.  Meanwhile, chop the chocolate bar into small chunks and/or shards and set aside.  Once the mixture is chilled, add it, the chocolate, and the rest of the half and half to your ice cream maker and freeze according to the manufacturer's instructions.

The Contest:

The Ice Cream Cupcake Contest is host by Cupcake Project and Scoopalicious.  Judging with them are Nicole Weston from Baking Bites, Jessie Oleson from CakeSpy, and Naomi Robinson from Bakers Royale.  These three bloggers will also showcase their favorites on their own blogs

Prizes
The winner will be announced by July 1 and will receive an amazing collection of dessert cookbooks from some of our favorite authors!
From author Krystina Castella:

From authors Bruce Weinstein and Mark Scarbrough:

From Nicole Weston, author and contest judge:

From Jessie Oleson, author and contest judge (to be delivered upon book release):

From Bakerella:

From Emma Hand, creator of Snap Stories and designer of our amazing new Ice Cream Cupcake Contest logo:

Wow! I’d love to win all of those, but even if I don’t, I’ve still got my ice cream in the freezer!

Linked to Made It On Monday.

Check out this at Brewed Daily.

And here is the link to all the entries.

Big Fat Cookie

What could be better than a chocolate chip cookie?  How about a chocolate chip cookie so big you have to bake it in a skillet? 

When I saw this recipe on Tasty Kitchen, I knew I had to make it.  I just had to wait for the right opportunity where there would be plenty of people for sharing.  That’s just too many calories for one person.  So I made it for a family reunion, and there was barely a sliver left when it was done.

      

Serve this warm and gooey with some ice cream, and you’ll make lots of friends!

Note: On Tasty Kitchen, you can change the serving size and the ingredient quantities will adjust automatically.  If you want a large cookie, change the serving size to 6 and use two eggs and bake in a 10 or 12 inch skillet.  I plan to try this as a 2 serving cookie and bake in a small skillet.  There is also a link to the blog post where this cookie was originally made.

Forever Nigella: Salad Days

 

One thing I love about Nigella Lawson is how she can use simple ingredients found in the pantry to create an equally simple, but delicious meal.  Some of the best recipes come about just by scrounging around in the fridge or the pantry and using up what you have lying around. 

This month’s Forever Nigella is hosted by Dom at Belleau Kitchen and the theme is Salad Days.  After looking through as many of Ms. Lawson’s salad recipes as I could find, what tempted me most wasn’t a recipe for a salad, but a recipe for a salad dressing.  Using some pantry staples, you can create a quick and easy homemade Honey Mustard Dressing. 

Click here for Nigella’s recipe for Golden Honey Mustard Dressing.

As you can see in the recipe, Nigella gives the measurements for each ingredient, but I think she probably wings it a little.  This recipe is ridiculously easy.  Just assemble your ingredients and add to a jar, then shake, shake, shake!  This could be very therapeutic after a rough day.  Two things to think about with this recipe: First, I’m not sure, but I think that this recipe calls for Rapeseed oil (as mentioned in the introduction) instead of Grapeseed oil as listed in the ingredients.  Rapeseed oil and Canola oil are practically the same thing, so that’s what I used and it was perfect.  Second, it took me a lemon and a half to get the right amount of juice.  But I could probably have done well enough with just one lemon.  My suggestion is to add half of the suggested lemon juice, shake and taste.  You can always add more later.

So what kind of salad goes with a dressing this tasty?  I started with some leftover salad greens.  Then I searched through my refrigerator where I found some bacon bits, shredded cheese, a hard-boiled egg and a leftover fried chicken tender.  A few croutons from the pantry and my salad was ready to receive a lovely drizzle of golden dressing.  There’s something very comforting about the flavors of the egg and honey mustard dressing, it’s hard for me to resist.  It would have been fantastic with some cucumbers as well, but the point I’m making here is that I used what I had.  And it was delicious!

 

Here’s a reminder of the rules: Forever Nigella #5 “Salad Days”
Challenge: To prepare and blog any Nigella salad recipe
Deadline: Sunday, May 29 at midnight wherever you are.
Round up: By the next weekend.
There are:
No rules about how often you must take part
No rules about stuff being secret until certain dates
No rules that everyone cook exactly the same thing
No rules about not being able to submit to any other blog events – but do check it doesn’t contravene any rules the other guys may have.
But there are 3 rules:
1. We want everyone to keep buying lots and lots of Nigella books so that she keeps writing them so you must NOT reproduce recipes verbatim as shown in Nigella’s publications. If you are sticking exactly to the original recipe, just tell us which book it was from and if available, provide a link to it on Nigella.com http://www.nigella.com which publishes a lot (but not all) of her recipes. (You may also find some recipes on sites for some TV stations and newspapers).  Alternatively, you may blog an adapted Nigella recipe so long as you have changed at least two ingredients and write the directions in your own words. Tell us what you changed and why.
2. Publish your Forever Nigella blog post (in English) by the closing date including the latest Forever Nigella graphic and giving a link to this post and the Forever Nigella home page http://blog.maisoncupcake.com/forever-nigella .  Your entry must have been published since the announcement post. You may only re-blog something from your archives if you republish it with the badge and links to this post before the deadline.
3.Email the details to me at Dom@thepersuaders.co.uk  and please c.c. sarahATmaisoncupcakeDOTcom – I need your name, your blog name, a link to your post and a photo no more than 300 pixels wide. No billboard sized images please.

Salad Days Round-Up

The Real Thing

On one of my trips to the U.K., I made some interesting culinary discoveries.  It started out with a glass of milk. “Wow, this milk is really good!”  Then a sandwich. “This bread is fantastic!”  Then a chocolate bar. “Wow! Chocolate is so much better over here than at home!”  But then I picked up a can of Coca-Cola.  After tasting, all I could think was, “WHAT IS THIS?!” 

I have been drinking Coca-Cola as long as I can remember, but this can of Coke was so different! It was somehow lighter and more refreshing.  How could this be?  I looked at the ingredient list, and there it was: Sugar.  Not High Fructose Corn Syrup, but cane sugar.  Don’t ask me how much Coca-Cola I consumed during that trip. I don’t want to think about it.  But I came away wondering if I would ever be able to drink a U.S Coke again.  The answer is: not as much as I had before.  When I drink a Coke here in the States, I feel deprived of the kind of refreshment I experienced so long ago.  And it makes me avoid the beverage. 

Lately, there has been a trend in using cane sugar in sodas.  I often wonder, “Hey Coca-Cola, what’s taking you so long?”  It’s not like they don’t have the recipe.  Coca-Cola, made with cane sugar is the Coca-Cola you would have had before 1985.  Then came the infamous  New Coke, which couldn’t even make it 3 months before you had Peter Jennings interrupting General Hospital to announce the reintroduction to the “original formula” thus bringing us Coca-Cola Classic.  But it wasn’t the same thing.  This reintroduction now uses HFCS instead of cane sugar.  Was New Coke just a plot to confuse your taste buds so you wouldn’t taste the difference between the two sweeteners?  Many say yes.

Yesterday, we were shopping at Wal-Mart.  Brian had the shopping cart and was a few steps ahead of me when he heard a strange squeeky squeal coming from my direction.  He turned to see what it was.  I couldn’t form words to describe my excitement, all I could do was point to a small cooler advertising the product within: Coca-Cola from Mexico made with Cane Sugar.

(Source)

According to Coca-Cola, there is no difference in the taste between Coke made with cane sugar and Coke made with HFCS.  I disagree!  I think you’ll disagree too. So hunt down some Coke from Mexico and see what you think. And Coca-Cola, if you’re reading this, you’d be wise to switch back to using cane sugar.  Coca-Cola with cane sugar is awesome, having to import it is not!

Pudding for a Prince

When I was in 4th grade I did a report on Queen Elizabeth II, which involved dressing up as her and setting up a display in the school library and speaking to people when they passed by.  It was during my research on her that I first learned she had a grandson close to my age, a Prince, who would someday become King.  I, like most girls, dreamed of being a Princess.  But I never hoped that Prince William would meet me, fall in love with me and whisk me away to his palace in England.  I knew I would never be his Princess because he wouldn’t marry a commoner, (how wrong was I on that!) and because a British Royal would never marry an American, (obviously my research on the Queen did not fully educate me of the events which led to her Father’s ascension.)  Even though I never pined after the Prince, I have had a mild interest in his life, so I was eager to see the Royal Wedding this week. 

Sadly, we were not invited to the wedding, although my children are decedents of English and Scottish Royalty and my husband is 24th cousins with the Queen.*  We understand the snub, of course, they were trying to have an intimate wedding.   

I’ve still not seen the wedding, electricity has been out because of the terrible storms that shattered the South on Wednesday.  I had planned to watch the wedding with my own little Prince William and Princess Sophie.  Instead we have spent a lot of time sitting on the front porch, reading the newspaper, and counting our blessings. 

I want to share a recipe adapted from the book, In The Royal Manner by Paul Burrell.  Burrell is an interesting character if you know anything about him.  He was Princess Diana’s butler and served her until her death.  His book gives “expert advice on etiquette and entertaining.”  Some of the recipes he shares are favorites served at Kensington Palace among other royal residences.  It’s a nice book to help with fancy party planning and cozy dinners or picnics with your family.  I enjoyed getting the peek into the royal household.  Below is a recipe most certainly eaten by Prince William as a child. 

Banana Bread and Butter Pudding

Serves 4

3/4 stick of butter, softened

3 oz. sultanas or golden raisins

1 vanilla pod

12 oz. single cream or half and half

6 thick slices of white bread

1 banana

3 eggs

3 tablespoons light brown sugar

Preheat oven to 350 degrees.  Grease a small baking dish, (just big enough to hold three sandwiches tightly.)  Dot the dish with half of the raisins.  Split the vanilla pod and scrape out the seeds.  Add the leftover pod, seeds and cream to a small sauce pan.  Heat on medium to medium high heat until warm but  not yet boiling.  Remove from the heat and allow the vanilla to steep for at least 30 minutes or until the mixture is room temperature.

Spread one side of each slice of bread with the butter.  Thinly slice the banana and make three banana sandwiches.  Trim the crusts off the sandwiches and cut the sandwiches into triangles.  Place the triangles in the dish, they should overlap a little. 

Whisk the eggs and sugar together until smooth.  Remove the pod from the cream and whisk into the egg mixture. Pour over the bread.  Top with the remaining raisins.

Place the dish inside a larger pan with tall sides.  Pour boiling water into the outer dish until it comes about halfway up the inner dish.  Bake for 30-35 minutes.

Burrell suggests serving hot with pouring cream, (light whipping cream will do).

Click here for the Printable Recipe at Tasty Kitchen.

I’m sending this to Dessert Wars.  This last challenge was vanilla.  Believe it or not, this was the first time I’ve used a vanilla pod.  A sharp knife is very important.  Just letting you know.

As February’s Dessert Wars Winner, I’m not currently eligible to win any more challenges until December. But I can’t leave you without showing you what this month’s winner will receive.

The winner of April's competition will receive the following prize package:

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Whisk and cupcake necklace from Moon & Star Designs

You will be rewarded for your loyalty, if you take part in every challenge and don't win, you will still be eligible to compete in the December Challenge. For more details check the rules tab.

 

*Really, they are.  Nana and I are working to prove the family ties, but it’s gonna take a while.  But we are on it!

Forever Nigella: Street Party

I am a foodie. I’m constantly trying to enhance my knowledge of all things culinary.  I’m working on a interesting cookbook collection.  I enjoy watching cooking shows, (although I’m very selective).  I love learning about food history. I’m very interested in World Cuisine.  I’m up for a cooking challenge.  And I absolutely adore Nigella Lawson.

I recently learned of a new blogging event, Forever Nigella.  Each month a theme is announced and participants blog about any of Nigella’s recipes that fit the theme.  The winner is the one that exudes the most Nigella-ness.  I don’t know how much Nigella-ness I have in me, but a girl can try.

This month’s theme is “Street Party.”  Street Parties are a traditional way people in the U.K. celebrate major events like the upcoming Royal Wedding.  Street Party food is any food that you can serve to a crowd.  It happened that I had just the occasion to make a dish for a crowd yesterday.  We had a finger food fellowship after church Sunday night, so I whipped this up that afternoon while the kids had their naps.

Quadruple Chocolate Loaf Cake

That’s right, quadruple!  This moist cake includes both cocoa powder and chocolate chips in it’s silky batter.  After baking it is bathed in a glossy chocolate syrup and scattered with chocolate shavings.  It. Is. Scrumptious.  You may take it to serve to a crowd, but you will be secretly wishing for leftovers you can take home and greedily devour yourself, (preferably as a sneaky midnight snack).

Loaf cakes are great travelers, so this is perfect for taking to a gathering.  For serving to a large crowd, it’s a good idea to cut into thick slices and also down the middle to make more servings.  No one will complain about a small portion as this is so rich it should easily satisfy.

You can find this recipe in Nigella’s book Feast.  She also made this cake for her show Nigella Feasts, in the episode Food To Go.  You can find the recipe here too.

Are you a Nigella fan?  Find your inner Nigella and make something delicious. Nigella won’t let you down.

Here’s the rules:
Forever Nigella #4 “Street Party”
Challenge: To cook any Nigella recipe that would be suitable to bring to a street party i.e. any party food suitable for big groups.
Deadline: Sunday, May 1st at midnight wherever you are.

Round up: A few days later. Maybe a week. It depends how many of you enter.  The next challenge will be publicised as soon as this one ends and most likely before the Street Party round up.

There are:
No rules about how often you must take part
No rules about stuff being secret until certain dates (although you are encouraged to tease us on Twitter about what you are making)
No rules that everyone cook exactly the same thing
No rules about not being able to submit to any other blog contests – in fact Sarah actively encourages you to do this. Just make sure it doesn’t contravene any rules the other guys may have.

But there are 3 rules:
1. We want everyone to keep buying lots and lots of Nigella books so that she keeps writing them so you must NOT reproduce recipes verbatim as shown in Nigella’s publications. If you are sticking exactly to the original recipe, just tell us which book it was from and if available, provide a link to it on Nigella.com which publishes a lot (but not all) of her recipes. (You may also find some recipes on sites for some TV stations and newspapers).  Alternatively, you may blog an adapted Nigella recipe so long as you have changed at least two ingredients and write the directions in your own words. Tell us what you changed and why.
2. Publish your Forever Nigella blog post (in English) by the closing date including the latest Forever Nigella graphic and giving a link to this post and the Forever Nigella home page.  Your entry must have been published since the announcement post. You may only re-blog something from your archives if you republish it with the badge and links to this post before the deadline.
3. Email the details to me  and please Cc Sarah – I need your name, your blog name, a link to your post and a photo no more than 300 pixels wide. No billboard sized images please.

Street Party Round-Up

Linked to Made It On Monday