http://www.nigella.com/recipes/view/mexican-lasagne-5315
Related: Nigella 3 • Nigella t&t • Recipes • Tortillas/FlatbreadsBaked Cannelloni - Italian I have discovered that the best way to make this excellent supper dish is to buy fresh sheets of lasagne that don't need pre-cooking. Serves 4 This recipe is from How to Cook Book One and The Delia Collection: Italian First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined.
OLD FASHIONED TOMATO SALAD This tomato salad is all you need for a summer starter. What I do is take the tomatoes out into the garden, uncut, on a flat plate or two, for an hour before I want to make the salad: it takes any chill off them and makes them taste somehow more tomatoey. Cherry tomatoes perhaps sound new-fangled rather than old-fashioned, but I'm coming to that. For the dressing is, and I refuse to apologise for it, nothing more nor less than that great - though, now that we live in the extra-virgin age, greatly discredited - item from the English culinary canon, Salad Cream. Banish all childhood memories of sick-flavoured gloop in a jar: this is worlds and E-additives apart.
Thai Coconut Rice Recipe I loved it. Great simple flavors. I did add almonds, but I toasted them. Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza. They always seemed a little too far removed from pizza for me, tasting more like pizza-flavored open-faced quesadillas.
Nigella's Recipes MAKE AHEAD NOTE: The pie can be made 1 day in advance and kept in fridge. Pie can also be frozen at this stage, in which case cook from frozen, as Freeze Note. STORE NOTE: The pie is best on the day it is made, but leftovers can be stored in fridge, on a plate covered with clingfilm or in an airtight container, for up to 2 days. Food: Nigella Lawson's cauliflower, garlic and turmeric soup By The Royal Marsden Cancer Cookbook Published: 00:03 GMT, 8 February 2015 | Updated: 00:03 GMT, 8 February 2015 Nigella Lawson’s ‘Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat.
Salmon With Sesame Greens & Ginger-soy Dressing Recipe Step 1 Heat a large non-stick frying pan over high heat. Spray both sides of the salmon with olive oil spray. Add salmon to the pan, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 1-2 minutes for medium or until cooked to your liking. Step 2 Meanwhile, combine the soy sauce, sugar, ginger and half the sesame oil in a small bowl. Stir until the sugar dissolves. chicken fajitas with homemade guacamole & salsa Method A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny. Put your griddle pan on a high heat.
Chicken Traybake With Bitter Orange and Fennel I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive – I find that comforting – but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling.
COXINHA Although a regular coxinha really is the size and shape of a pear, these are mini versions, and you can get a fabulous 70 out of not much more than three small chicken breasts (although I feel I should have used 6 chicken thigh fillets instead, given the name of this dish) and a great deal of flour. Yes, they are time-consuming to make, but if you get a bunch of friends together and get a little conveyer belt going, it is enormously companionable. I have given measurements below, but I find it easier to think in terms of ratios: in other words, for each cup of chopped cooked chicken, you will need a cup of flour and a cup of liquid. By the way, I find a small chicken breast fillet yields one cup of chopped meat. Helio, whose recipe this is, says that in Brazil these are commonly made and then frozen and then dipped in egg and breadcrumbs and deep fried from frozen.
Chocolate Caramel Slice Recipe Step 1 Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan. Step 2 Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Chicken quesadillas recipe - BBC Food For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.Cut the quesadillas into quarters and serve fresh and hot.For the salsa, place all of the salsa ingredients into a food processor and pulse to combine.