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Les recettes de Nigella
PostPosted: Mon 21 Jan - 02:00:43 (2019) Reply with quote
Bonne Maman
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La recette reçue ce jour est : côtelettes d'agneau aux épices

Avec des graines de cumin noir, de cumin, de l'ail, de la sauce de soja, de l'huile d'olive.
Appétissant !

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Les recettes de Nigella
PostPosted: Mon 21 Jan - 23:33:19 (2019) Reply with quote
Bonne Maman
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La recette du jour est un riz avec un curry à la tomate et du lait de coco.
Il y a des petits pois aussi, ça semble bien appétissant.

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Les recettes de Nigella
PostPosted: Tue 22 Jan - 11:36:11 (2019) Reply with quote
Bonne Maman
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La recette du jour semble rapide, facile, et goûteuse, elle donne de précieux conseils pour sortir de la routine un pavé de saumon juste toasté.
"Mirin Glazed Salmon"

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Les recettes de Nigella
PostPosted: Wed 23 Jan - 10:50:42 (2019) Reply with quote
Bonne Maman
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La recette d'aujourd'hui est un gâteau au chocolat vegan, sans oeuf, qui remplace le beurre par de l'huile et du beurre de coco. Dans les cas de régimes alimentaires spéciaux, c'est intéressant !
Et la photo met l'eau à la bouche !


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Les recettes de Nigella
PostPosted: Wed 23 Jan - 10:52:41 (2019) Reply with quote
Bonne Maman
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For the Cake

225 grams plain flour
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
1½ teaspoons instant espresso powder
75 grams cocoa
300 grams soft dark brown sugar
375 millilitres hot water from a recently boiled kettle
75 grams coconut oil (90ml)
1½ teaspoons cider vinegar or white wine vinegar
1 tablespoon edible rose petals
1 tablespoon chopped pistachios


Ingredients

Serves: 10-12 slices
Metric Cups
For the Cake

225 grams plain flour
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
1½ teaspoons instant espresso powder
75 grams cocoa
300 grams soft dark brown sugar
375 millilitres hot water from a recently boiled kettle
75 grams coconut oil (90ml)
1½ teaspoons cider vinegar or white wine vinegar
1 tablespoon edible rose petals
1 tablespoon chopped pistachios

For the Icing

60 millilitres cold water
75 grams coconut butter (this is not the same as oil)
50 grams soft dark sugar
1½ teaspoons instant espresso powder
1½ tablespoons cocoa
150 grams dark chocolate (min. 70% cocoa solids, see Intro), finely chopped

Method

You will need a 20cm/8in round springform cake tin.

Start with the icing, though first preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix.
Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.

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Les recettes de Nigella
PostPosted: Thu 24 Jan - 21:03:19 (2019) Reply with quote
Bonne Maman
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La recette de Nigella qu'elle publie aujourd'hui est celle des Linguine aux moules...



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Les recettes de Nigella
PostPosted: Sat 26 Jan - 00:47:08 (2019) Reply with quote
Bonne Maman
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La recette publiée aujourd'hui par Nigella est celle des noix d'apéritif. Celle-ci je vais la noter et l'essayer bientôt !

Ingredients

Serves: 6
Metric Cups

500 grams unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)
½ teaspoon cayenne pepper
2 teaspoons dark brown muscovado sugar
2 teaspoons maldon salt
1 tablespoon unsalted butter (melted)

Method

Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

(pas de photo pour le moment, le captcha buggue, trois tentatives n'ont pas abouti)

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Les recettes de Nigella
PostPosted: Mon 28 Jan - 03:15:29 (2019) Reply with quote
Bonne Maman
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La nouvelle recette de Nigella est celle du poulet à l'espagnole avec du chorizo et des pommes de terre. Simple mais bon !

ngredients

Serves: 6
Metric Cups

2 tablespoons olive oil
12 chicken thighs with skin and bone still on
750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
1 kilogram new potatoes (halved)
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange

Method

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

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Les recettes de Nigella
PostPosted: Mon 28 Jan - 16:09:33 (2019) Reply with quote
Bonne Maman
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La recette que Nigella propose aujourd'hui pour le petit déjeuner se prête aussi bien à un brunch qu'un apéritif ou un buffet campagnard : des bruschettas !
La recette semble rapide et facile, aussi bien qu'appétissante.

Breakfast Bruschetta


Ingredients

Serves: 3-6
Metric Cups
For the Tomato Bruschetta

2 tablespoons olive oil
2 thick slices toasted sourdough
1 ripe tomato (roughly chopped)
salt (to taste)
pepper (to taste)

For the Avocado Bruschetta

1 ripe avocado
2 teaspoons lime juice
salt (to taste)
pepper (to taste)
4 thick slices toasted sourdough
1 tablespoon chopped fresh parsley

Method

To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.
To make the avocado bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste. Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.

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Les recettes de Nigella
PostPosted: Wed 30 Jan - 23:09:49 (2019) Reply with quote
Bonne Maman
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La recette envoyée par Nigella aujourd'hui est une classique recette de gâteau au yaourt



Ingredients

Makes: 16 slices
Metric Cups

150 grams plain yoghurt
150 millilitres vegetable oil (plus some for greasing)
3 eggs
250 grams caster sugar
1½ teaspoons vanilla extract
zest of ½ unwaxed lemon
175 grams plain flour
75 grams cornflour
1 teaspoon icing sugar (to serve)

Method

I know this cake best in a ring shape, ciambella (pronounced “chambella”) as it’s known in Italy, and a 22cm/9-inch savarin or ring mould is a fairly standard baking tin here in the UK, too, but do use a 22 or 23cm/9-inch springform tin if that’s easier for you: the cake won’t be as high, but don’t use a smaller diameter because, without the hole in the middle, the cake wouldn’t cook properly in the centre if the tin were any deeper.

Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F, and grease your ring mould (or springform tin); you can use vegetable oil for this or a special baking spray.
Separate the eggs and put the whites in one bowl and the yolks in another. Whisk the whites until you have firm peaks, then set aside while you get on with the rest of the cake.
Scrape the yogurt out of its pot and on to the egg yolks, then use the emptied yogurt pot to measure out your other ingredients – so, next, add 2 pots (just) of sugar and whisk with the egg yolks and yogurt until airy and light.
Now fill your yogurt pot up with vegetable oil and, beating all the while, slowly add this to the egg yolk mixture. Then beat in 2 capfuls/teaspoons of vanilla extract and the zest of half a lemon.
Still beating, add 2 yogurt potfuls of flour followed by 1 yogurt potful of cornflour or potato starch, then scrape down and fold in with a rubber or silicone spatula. Now, with a large metal spoon, dollop in the whisked egg whites, and fold them in with the spatula.
Fill the prepared ring mould with the smooth, soft batter – it will come right to the top – and bake in the oven for 30–35 minutes; when cooked, the sides will be coming away at the edges and a cake tester will come out clean.
Remove it from the oven to a wire rack, letting the cake sit in the tin for 10 minutes before turning it out.
Once cooled (although I love this still slightly warm), transfer it to a serving plate or stand and dust with icing sugar. Traditionally, this cake would be placed on the plate with the smooth side uppermost, but I rather like it turned back up the way it was baked, with its rustic cracks and uneven surface visible.

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Les recettes de Nigella
PostPosted: Thu 31 Jan - 12:31:20 (2019) Reply with quote
kikou
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A propos de recette anglaise, j'essaie aujourd'hui le sponge pudding au sirop d'érable. J'ai gardé un souvenir ému de ceux que ma mère confectionnait dans mon enfance.
Le hic est que les videos sont en anglais et que j'ai du mal à me repérer dans les quantités ! Certaines recettes sont plus précises que d'autres mais celle dont la photo me tente le plus me laisse un peu dans l'embarras. Nous verrons le résultat !

Les recettes de Nigella
PostPosted: Thu 31 Jan - 13:06:40 (2019) Reply with quote
caporal_épinglé
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*
_ Ah, une recette à l'aveugle

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Les recettes de Nigella
PostPosted: Thu 31 Jan - 14:26:30 (2019) Reply with quote
kikou
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Bien : je viens d'en goûter une tranche : pas mal du tout !!

Les recettes de Nigella
PostPosted: Fri 1 Feb - 04:45:15 (2019) Reply with quote
Bonne Maman
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Bravo Kikou !

Donnez-nous votre recette !

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Les recettes de Nigella
PostPosted: Fri 1 Feb - 08:57:33 (2019) Reply with quote
kikou
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https://www.bbcgoodfood.com/recipes/13352/schooldays-treacle-sponge
Je préfère vous renvoyer au lien parce que je ne suis pas encore sûre de mes proportions ! Embarassed

Les recettes de Nigella
PostPosted: Today at 17:59:57 (2019)
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Les recettes de Nigella
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