Lemon gems (or fried egg biscuits, as they are known round here), are delightfully crumbly-yet-crisp, tart little morsels of loveliness. Plus they look so cute! Continue reading
As much as I love the flavour of rosemary, and as happily as it thrives year-round in our garden, I don’t actually cook many dishes that call for it. Roast lamb, beef stroganoff, maybe a couple of stalks in a tray of roast potatoes – that’s about it.
Which is why rosemary loaf cake was one of the first recipes I cooked from Nigella Lawson’s How To Be a Domestic Goddess. Continue reading
Spaghetti with meatballs is one of the girls’ favourite suppers. It’s a bit time-consuming for a weekday meal, so it doesn’t feature as often as they would like.
After trying various recipes, I’ve pretty much settled on the one in Nigella Eats. I like the simplicity of the tomato sauce, and cooking the meatballs directly in the sauce means one less pan to wash up afterwards.
These baked spiced plums are wonderfully easy to make – plus they make the house smell of mulled wine. Good hot or cold, they keep for a week in the fridge, and freeze well too.
Another recipe from Nigella Lawson’s How to Cook, I cut back on the amount of honey after making it the first time, as I found the sweetness masked the flavour of the plums. They are delicious served with a spoonful of Barbados cream.
Much as I’d love to add another country to my country list, there is no evidence whatsoever that the delicious concoction known as Barbados cream originates from Barbados. I’ve now learned that Barbados sugar is another name for muscavado sugar – the lovely, molasses-rich, dark brown sugar used in this recipe. However, the name applies only to muscavado sugar that originates from Barbados, while mine is from Mauritius.
The recipe comes from Nigella Lawson’s How to Eat. I doubt she’d approve of my use of fat-free Greek yogurt, but the end result is plenty rich and delicious enough for me. Its tangy, creamy sweetness goes beautifully with cooked fruit and crumbles – I use it anywhere I would dollop a spoonful of creme fraiche or vanilla ice cream. Continue reading