Hello, as part of their home ed Noah would like to make cakes and we were wondering if anyone outside of the UK knows of local cake recipes or similar that we dont have over here and would be willing to share those?
(We are gonna do some googling too but I am aware that sometimes what can be found online in english can be less than authentic so some help would be appreciated)
Here's a recipe for zesty zingy spaghetti that I put together from the stuff I had and several different nigella recipes last week
- 200g spaghetti
- beetroot/cauliflower leaves and stems (I used the beetroot stems but not the cauliflower) or chard
- 2 cloves garlic, grated
- 1/4 teaspoon chilli flakes (I used aleppo pepper since that's what I've got)
- feta, crumbled (you could probably use goats cheese or similar instead, feta is good bc it crumbles but also sort of melts and coats the pasta)
- zest of 1 lemon, juice of half
- pink pickled onions (red onion, sliced, jarred, and covered with red wine vinegar, left for at least a day I think)
- cook spaghetti - do not drain
- fry garlic and chilli flakes in olive oil
- add stalks, mix in the oil to soak up flavour
- pour in 1/2 cup of hot/boiled water and lemon juice, bring to a bubble
- cover and cook for 5-7 minutes
- add leaves, cook for 2-4 minutes
- use tongs to lift spaghetti into pan, add half of lemon zest and stir
- crumble in half to 3/4 feta and stir so it starts to coat pasta
- plate up and top with the rest of the feta, lemon zest, and pink pickled onions if you have them
ooooo interesting. I would have never thought of adding pickled onions to spaghetti but hey would try it
have my most recent favourite thing (tried brussels sprouts for the first time last year, realised i love them, and now ellie has to deal with me being a sprouts fiend)
spicy harissa sprouts & broccoli with halloumi & spinach (also from the green roasting tin by rukmini iyer)
- 1 head of broccoli, cut into florets
- 500 grams brussels sprouts (we just put the whole bag in)
- 250 halloumi cut into cubes (we added extra lmao)
- 2 tablespoons harissa (or more!)
- 2 tablespoons olive oil
- 150 grams of spinach, chopped
- a pinch of salt
- the juice of 1/2 lemon
1) Shove in the roasting tin: broccoli + sprouts + harissa + olive oil. mix.
2) Put in the oven at 180 degrees (celsius) for 25 min
3) Stir in the spinach, season with salt and lemon juice to taste.
Note: is amazing on flatbreads or in pita bread with (coconut) yoghurt or sour cream, yum
I am sending you a very good sugar cookie recipe because I think it fit your aesthetic and also it is very good. people are always all "shira your sugar cookies are the best" but you know what it is not a secret anyone can have this recipe and then make the best sugar cookies. Ok: 1/2c margarine/butter, 1 egg, 1tbsp milk, 1c sugar, 1tsp vanilla, 2-3c flour (mix in 2, then as you roll it you mix in more), 1/2 tsp baking soda. That's it! Roll out cut into hearts bake at 350F for 8min. veganable
omg i love me a good simple cookie recipe for when i don’t have any other fancy ingredients at home! (also love and appreciate the measurements in cups)
giving u in return the wagamama’s spicy chicken ramen recipe that ellie and I love:
Ingredients (for 1 person)
- 500ml chicken stock (just make from a cube)
- 1/8 cup sriracha sauce (I usually have to add a lil less because im a baby :’( )
- 5 1/2 oz of egg noodles (or, i mean, as many as u want. we usually just eye it)
- 1 chicken breast, marinated*
- handful of beansprouts (extra if ur me)
- 1/4 of a red onion, finely sliced
- apparently 1 scallion, chopped (but we have never used it oops)
- 1 fresh red chili, sliced (or half if ur a baby like me :’( )
*to marinate the chicken: 2 tbsp soy sauce & 1 tsp of freshly grated ginger
to garnish: a few sprigs of cilantro, ¼ lime (leave to sit for 1h. this is so nice that ur gonna want to have ur chicken marinated like this all the time)
1) cook the chicken until fully cooked, no pink inside
2) boil and drain the egg noodles
3) in a BIG bowl place: 1) the noodles 2) the sriracha sauce 3) the chicken stock (stir) 4) sliced chicken 5) the veggies
4) literally done!
Send me a recipe and I’ll give u one in return!
I made these as a side on Christmas Eve without consulting any recipe at all and they came out amazing - cheesy, gooey, crispy and soft - so I thought I'd write out the recipe here. Measurements are fairly approximate (and the cheese sauce especially will depend on how thick or runny you like your cheese sauce - my gf isn't a fan of it in general so I make it quite thick) but it should give you an idea. This serves 4 as a side and 2 as a main.
2-3 medium potatoes
Salt and pepper
Half to 1 onion
2+ garlic cloves
Large knob of butter (20-30g)
Several tablespoons of flour
Several glugs of milk (probably approx 300ml?)
2+ large handfuls of grated cheese (more is always encouraged!)
1. Cut thin-ish slices of potatoes (no need to peel) until you have enough to fill two layers of whatever baking dish you're using
2. Put the first layer of sliced potatoes in the baking dish, overlapping slightly. Season with salt and pepper and drizzle with oil.
3. Bake in oven at 200 degrees Celsius for 10-15 minutes, until just starting to criso
4. Make cheese sauce as you would for mac n cheese - dice half to one onion, cook until softened, add 2+ garlic cloves and cook for a minute. Add a good amount of butter, melt, then add flour until a roux forms around the onions. Add milk, a glug at a time, until the mixture is the right thickness (quite thick but pourable). Add the cheese (save some for top). Add more milk if necessary, and season with salt and pepper.
5. Pour half of the cheese and onion sauce onto the baked layer of potatoes.
6. Layer the rest of the potatoes on top of the cheese sauce and then pour the rest of the sauce on top. Sprinkle the remaining cheese.
7. Bake in oven for 20-30 minutes, until gooey and crispy and the potatoes are cooked.
Enjoy! Let me know if you have any questions/suggestions - bearing in mind this is something I've only made once.
Expected Nigella's Cook Eat Repeat to be a recipe book rather than a series of essays about food with some recipes sprinkled in between, but I can't say that's a bad thing, especially considering how much I'm enjoying food writing lately
Literally haven't posted here in over a month I think? But I made a slightly alternative roast tonight (since tomorrow it's Christmas day so we're gonna be having classic turkey with all the trimmings) and I basically only used recipes as a guide/not at all for the cheesy potatoes and it turned out amazing!
Roast ham (with a marmalade and peach jam glaze), sticky red cabbage, cheesy potatoes (made basically the same way I make mac n cheese and then baked for approx half an hour) and peas!
Fish and chips are a beloved British classic, but few people know the Jewish contribution to this favourite national dish.
While chips have their origins in France and Belgium, it was Jewish-Portuguese refugees who first brought fried battered fish to the UK in the 16th century. The fish was a Shabbat dish, which was battered with egg and breadcrumbs, fried in olive oil on Friday and eaten cold on the Saturday. The batter - so central to today’s fish and chips - was essential in keeping the fish from spoiling, and led to this style of cooking fish being known as fish ‘in the Jewish manner’.
While fish and chips existed as separate entities for a long time, they weren’t served together for a long time, though fried fish was sold as a street food on its own. The first person to serve them together was probably an Ashkenazi Jewish immigrant, Joseph Malin, who opened up the first fish and chip shop in London in 1860.
Nowadays fish and chips are one of the most popular British takeaways: one with an unexpected history!