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Tag Archives: Nigellas kitchen

Blondies, by Nigella Lawson

You may have been expecting a Valentine’s day recipe but, due to my boyfriend not being on school holidays yet, I am celebrating it next week instead and I will be cooking a 3 course meal and lots and lots of cakey snacky things to eat in front of a nice romantic film. Be sure not to miss that future post, either everything will go wrong or only a few things will.

These little treats are simply divine. Think of a brownie, then imagine it not brown and with oats et voila! Les Blondies! Nigella Lawson says that she came up with the name after baking some brownies then, a few days later, some of these. When I first made these we were amazed at how tasty they are, they’re everyone’s favourite cakey snack, even better than brownies! I have been meaning to show them to you, dear readers, for a while but I kept getting sidetracked. Once, I even got all the ingredients out and started weighing them, before realising that I was 150 grams short of oats. So FINALLY I have managed to make a batch, I highly recommend these to everyone, they are just so gorgeous.

Ingredients

200 g of oats, not instant

100 g of plain flour

1/2 teaspoon of bicarbonate of soda

150 g of soft, unsalted butter

100 g of light muscovado sugar

1 x 397 g of condensed milk (my boyfriend has a strange fetish for this ingredient and insists on licking the can out when I’ve finished with it, which I find quite disgusting as condensed milk is good but mixed with other things, not by itself)

1 egg

1 x 170 g packet dark choccy chips

Recipe

1. Preheat the oven to 180C/gas mark 4 and line a 23 cm cake tin or a foil tray, approximately 30 x 20 x 5 cm with foil.

2. Combine the oats, flour and bicarbonate of soda in a bowl.

3. In another bowl, beat or mix the soft butter with sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.

4. When these are well mixed, beat in the egg, then fold in the choccy chips.

5. Pour, or spoon, the mixture into your tin or tray and smooth it down. Cook in the pre heated oven for about 35 mins. When it’s ready it will be dark gold around the edges and coming away from the tin. It might seem squidgy underneath but fear not, this is normal. Leave in the tin until it’s firm then put it on a wire rack to cool. When it’s cool cut it up into squares, then devour it.

By the way, this lovely cake stands can be found on the Etsy shop Tour de Force, click on the link or on the button in my sidebar.

Meggy x

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Intense chocolate cookies, by Nigella Lawson

I think that it is fitting to start my blog with a Nigella Lawson recipe since she is my favourite cook and is the one that inspired me to start cooking. I loved her Nigellas Kitchen and since that was on TV I have been in a cooking frenzy.

These cookies are simply heaven, the first time I made them I made burnt them slightly but even then they were still nice, I have made them again since and they are absolutely gorgeous. They are nice and crispy on the outside but the inside is so nice and soft, they melt in your mouth… I’m getting hungry just thinking about them!

Ingredients

  • 125g/4oz dark chocolate
  • 150g/5¼oz plain flour
  • 30g/1oz cocoa, sifted
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 125g/4oz unsalted butter, softened
  • 75g/2½oz light brown sugar
  • 50g/2oz caster sugar
  • 1 tsp vanilla extract
  • 1 free-range egg, cold from the fridge
  • 350g/12¼oz dark chocolate chips ( I did this recipe with 100g of chocolate chips and it’s still gorgeous, so don’t worry if you don’t have enough)

Preparation method

  1. Preheat the oven to 170C/325F/Gas 3.
  2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
  3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
  4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
  5. Scoop out 12 equal portions of the mixture – an ice cream scoop and a palette knife are the best tools for the job – and place onto a lined baking sheet about 6cm/2½in apart (I didn’t realise how big they were going to be so I had to make all the portions smaller and use another baking sheet, so I got about 18 out of the mixture, and even though they were smaller than Nigella’s I can assure you that when they had grown into cookies I didn’t really want them bigger as they were so filling). Do not flatten them. Transfer to the oven and bake for 18 minutes, and during those 18 minutes enjoy the cookie dough left in the bowl! Then test with a skewer – it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
  6. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Here is a picture of my cookies! They are so fun to make and I hope you enjoy making them!

Meggy x