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Oct 22, 2017
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Posts Tagged ‘Nigella Lawson’

By the Book: Nigella Lawson’s One-Step No-Churn Coffee Ice Cream

Tuesday, May 21st, 2013

Last night was a late night. I was at the office until around 10 p.m., drove through what felt like a hurricane and arrived home weather-beaten and starving. Luckily, I found some takeout in the fridge and the energy to make Nigella Lawson’s One-Step No-Churn Coffee Ice Cream, although it didn’t require much energy at all. It literally took 7 minutes to make the ice cream base and stick it in the freezer.

Full disclosure: I have been a fan of Nigella Lawson for years, because so many of her recipes are easy and I’ve had success with them. In her newest book, Nigellissima: Easy Italian-Inspired Recipes, she applies her signature style – “Recipes that excite the imagination without stressing the cook” – to dishes like: Shortcut Sausage Meatballs and Spaghettini with Lemon & Garlic Breadcrumbs. But I wanted to try out her ice cream recipe. I’ve watched her make various no-churn ice creams over the years from bitter orange to pomegranate that don’t require making a custard, which can be a pain, or an ice-cream maker. This last part is exceptionally great, because most people don’t have one.

The recipe was really easy, the longest step being making the whipped cream, which I did in a stand mixer. The ice cream turned out wonderfully, with a strong coffee flavor from the liqueur and espresso powder, and a velvety richness from the condensed milk. This book has a plethora of low-maintenance dishes like this one, making it awesome for cooking for a crowd – or even at 11 o’clock at night when whipping up a dish by yourself is the last thing you want to do.

One-Step No-Churn Coffee Ice Cream
Makes 1 pint

2/3 cup sweetened condensed milk
2 Tbsp. instant espresso powder
2 Tbsp. espresso liqueur
1¼ cups heavy cream
1-pint airtight container

• Put the condensed milk in a bowl and stir in the espresso powder and liqueur.
• In a separate bowl whisk the cream until it reaches soft peaks.
• Fold the cream into the condensed milk mixture, then pour this gorgeous cafe-late-colored airy mixture into an airtight container and freeze for 6 hours or overnight.
• Serve straight from the freezer.

Who makes your favorite ice cream in town? Tell us in the comments section below for a chance to win a copy of Nigellissima. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Mary, whose comment on last week’s By the Book column has won her a copy of Cindy’s Supper Club. Mary, keep an eye out for an email from the Sauce crew.

This week, Meera Nagarajan is obsessed with …

Thursday, May 2nd, 2013

{I’m in San Francisco right now and this short video from Tartine Bakery is the reason why. The video was released when the cafe’s first cookbook came out, and you can see owner Chad Robertson’s love of bread shine through. It’s inspiring to watch, and the fact that it’s absolutely beautiful doesn’t hurt either.}

{I wear Bose QuietComfort 15 Acoustic Noise Cancelling headphones all the time at work. The sound quality is perfect (to me) and even if I’m not trying to zone out to tunes, I can just turn on the noise cancelling option and quiet the world around me. They’re worth every single penny. Trust me.}

{I am obsessed with Nigella Lawson’s chocolate cloud cake. Between the whipped egg whites and whipped cream, there’s so much air in this cake; it could float away. Isn’t it ironic how the things that taste the lightest make us weigh the heaviest?}

This week, Meera Nagarajan is obsessed with …

Thursday, February 7th, 2013

{This recipe for vegetable Bolognese is great for vegetarians and meat lovers alike. It has the texture and heartiness of a classic Bolognese without the heaviness. — Photo and recipe courtesy of Gourmet.com}

{Nigella Lawson is one of my favorite celebrity chefs – not just because she looks like a real-life Snow White – but because of her easy recipes and her love of golden silverware. I’ve just ordered a set from West Elm and eagerly await dining at home like a modern-day princess.}

{The breakfast burrito at Winslow’s Home features eggs, white cheddar cheese, creme fraiche and spinach wrapped in a whole-wheat tortilla. It comes with a side of salsa verde, and I ask for a side of Sriracha too, so I can alternate dips. I love it because it fills me up without making me feel like a cow.}

Baked: Blackberry Crostata

Wednesday, November 7th, 2012



I only recently discovered blackberry jam, and it’s heavenly. Most jams and jellies are rather sweet, but blackberry has a slightly bitter flavor. When combined with a soft, sweetened crust, blackberry jam serves as the perfect ingredient for a
crostata.

A crostata is an Italian dessert, consisting mainly of a sweet short crust filled with fruit. The crust is like a thin, crispy cake. The filling is simply blackberry jam (I rather enjoy the Smucker’s variety.), so every bite is soft in the middle with a buttery, crusty edge. This deliciously simple dessert was tastiest with a cup of tea in the afternoon. I hope you enjoy it as much as I did.

Blackberry Crostata
Makes 1 9-inch tart
Adapted by Amrita Rawat from a recipe originally published in Nigella Lawson’s How to be a Domestic Goddess

2 eggs, room temperature
½ cup sugar
6 Tbsp. butter, softened
1 1/3 cup cake flour
Pinch salt
1 tsp. baking powder
Zest of 1 lime
Blackberry jam (about ¾ cup, or a bit more or less depending on preference)

• Preheat the oven to 350 degrees.
• Spray a 9-inch tart pan with non-stick spray and set aside.
• Add 1 egg at a time to a large mixing bowl and beat with an electric mixer after each addition. Add the sugar and mix until fluffy.
• Stir in the butter, cake flour, salt, baking powder and lime zest with a whisk or spatula until combined.
• Use a spatula to spread the batter into the tart pan, pressing it up the sides of the pan. (Warning: It will be sticky.)
• Spoon the jam onto the center of the dough, leaving a 1-inch border around the edges.
• Bake for 35 to 45 minutes, or until golden brown.
• Serve warm or at room temperature.

The tart will keep in an airtight container for up to 3 days.

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