Nigellissima episode 5

Nigella Lawson continues in Nigellissima episode 5 to share her passion for creating mouthwatering Italian food. Inspired by a scribbled note she once found in an old Italian kitchen, Nigella starts with her take on the classic light and sunny yoghurt pot cake.

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Nigella’s niece and nephew are recruited to make – and enjoy – a shortcut sausage meatball supper, while a girls’ night in sees Nigella rustling up a super quick dish of squid and prawns with marjoram and chilli. The evening ends with Nigella’s tiramisini – a lighter, quicker version of traditional tiramisu.

Nigellissima episode 5 recieps:

 

Yoghurt Pot Cake

Yoghurt Pot Cake

I love this breakfast ciambella, which I call my yoghurt pot cake. It is one of the traditional cakes of Italy. I found the recipe in an Italian house one summer, and of course, I copied it down. It’s a very sunny cake. You use your yoghurt pot as your unit of measurement, which makes it really easy to make.

The ingredients are plain yogurt, flavourless vegetable oil, eggs, caster sugar, vanilla extract, an unwaxed lemon, plain flour, cornflour, and icing sugar.

Pasta risottata with peas and pancetta

Pasta risottata with peas and pancetta

My Italian friends tell me this way of cooking pasta is all the rage in Italy right now. This is the perfect thing to make when you’re tired and your children are tired – eating it is like being wrapped in a warm cosy blanket. The ingredients you’ll need are orzo pasta, pancetta cubes, garlic oil, frozen petits pois, unsalted butter, and Parmesan.

Shortcut sausage meatballs

Shortcut sausage meatballs

Instead of making a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls.

Tiramisini

Tiramisini

For someone who started off as a tiramisu-scorner, I have turned out to be its most slavish proponent, finding any excuse to whip up a new one. This one reverts to the original formulation – although in dinkier format. This is not because I am a huge fan of the cute – you know that – but because it means you have a tiramisu worth making for fewer people.

 

How to Cook Like Heston ep.3 – Chocolate

In How to Cook Like Heston ep.3, Heston challenges the way we cook chocolate. The secret to success with cooking this luxurious ingredient is gentle seduction – indirect heat and away from moisture. With these simple rules Heston lifts the lid on his magical popping candy passion fruit gateaux with an exploding base, an amazing flowerpot Tiramisu with edible chocolate soil and he even manages to transform this sweet tooth favourite into a surprising savoury main dish. Then there’s a magic twist as Heston turns dark chocolate into rich chocolate wine.

 

Any excuse to use a power tool, for his next recipes Heston arms himself with a few! There’s a can of keyboard dust cleaner to shock freeze melted chocolate into a pliable chocolate sculpture, a paint sprayer loaded with velvety dark chocolate to coat a frozen cake, and a pneumatic drill to explain how chocolate is made,

He visits his village hall to show the colourful characters from the local am dram group the best way to make a hot chocolate, and then invites them round for tea to try his magical flower pot tiramisu.

How to Cook Like Heston ep.3 recipes:

 

Exploding chocolate gateau

Exploding chocolate gateau

Don’t tell your guests about the popping candy in this simple chocolate ganache gateau. Instead, sit back and watch the surprise on their faces as the base starts exploding in their mouths. This dessert recipe is the perfect excuse for getting the power tools out, namely a paint gun, which can be bought at any good hardware shop. It’s great fun to use and the effect is spectacular, but the gateau has to be frozen for it to work.

Iced chocolate wine

iced chocolate wine

This unusual sounding drink is based on a historical recipe for a restorative elixir from the eighteenth century. It may sound like a strange combination but it is completely delicious.

Chocolate truffles

chocolate truffles

“At the heart of a good chocolate truffle is the ganache,” says Heston Blumenthal. “It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really easy to make. Once you have mastered the basic recipe, you can infuse the cream with different flavours to create your own unique truffles.”

Rick Stein: From Venice to Istanbul ep.1

Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire – a melting pot of east and west.

His journey begins in the city of Venice, and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes including seafood risotto, tiramisu and gnocchi with spider crab.