Food Network Nigella Lawson Recipes

Granny Lawson's Lunch Dish Recipe Nigella Lawson

WebJan 4, 2017 · Preheat the oven to 400 degrees F. Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. …

Rating: 5/5(9)
1. Measure the flour into a dish that will fit into the freezer (it doesn't need to have a lid) and cut the shortening and butter into small - approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes.
2. I tend to make pastry in my stand mixer, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it's about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps.
3. Preheat the oven to 400 degrees F.
4. Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too.

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Guinness Gingerbread Recipe Nigella Lawson Food …

WebNov 18, 2016 · Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat. …

Rating: 5/5(48)
1. Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
2. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
3. Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
4. Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.

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