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Pumpkin stew | Nigel Slatter

Pumpkin stew | Nigel Slatter | Simply... Delicious | Scoop.it
This lentil and pumpkin stew is all about how to make a straightforward recipe a lot more exciting - with very little effort. Perfect for when it’s...

I replaced the cream with greek yogurt...

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Kreplach Recipe | Quick and Easy

Kreplach Recipe | Quick and  Easy | Simply... Delicious | Scoop.it
Looking for a fast, easy and scrumptious Kreplach recipe? This recipe is going to change the way you feel about making Kreplach!
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LOKSHEN PUDDING | Nigella Lawson

LOKSHEN PUDDING | Nigella Lawson | Simply... Delicious | Scoop.it
Some people might not be convinced by the idea of a pasta pudding: but just remember how fabulously comforting rice pudding is and try not to be alarmed.
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Nigella Lawson Recipes

Nigella Lawson Recipes | Simply... Delicious | Scoop.it
Welcome to Nigella's official site, jam-packed with recipes, latest news, tips and advice, books and kitchenware as well as a host of ways for you to join in...
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BBC Recipes

BBC Recipes | Simply... Delicious | Scoop.it
Find recipes from your favourite BBC programmes and chefs, or browse by ingredient or dish. With over 12,000 recipes you're sure to find the perfect dish.
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Punchfork | The best new recipes from top food sites

Punchfork | The best new recipes from top food sites | Simply... Delicious | Scoop.it
The easiest way to discover the best new recipes from top food sites and share them with family and friends.
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Chestnut and mushrooms Soup

Chestnut and mushrooms Soup | Simply... Delicious | Scoop.it

From Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite by Sophie Dahl

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Mulled wine | Jamie Oliver |

Mulled wine | Jamie Oliver | | Simply... Delicious | Scoop.it

My variation for a non alcoholic version: just follow the same recipe but use red grape juice, apple juice or cranberry and reduce the sugar by 2 third or half Add a fairly large piece of fresh Ginger to give an equivalent 'burn' to alcohol. As spices I use cloves, cinnamon, nutmeg, and cardamon . If you’ve got your own favourite spices, then feel free to make your own combination.

Jorge added a drop of Rum...

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Ottolenghi | Caramel and macadamia cheesecake

Ottolenghi | Caramel and macadamia cheesecake | Simply... Delicious | Scoop.it

Yotam Ottolenghi 15 April, 2010 

Caramel and macadamia cheesecake

serves 8

600g good-quality cream
cheese, at room temperature
120g caster sugar
half vanilla pod 
4 free-range eggs, lightly beaten
60ml soured cream
icing sugar for dusting
Base
160g dry biscuits (HobNobs
are good)
40g unsalted butter, melted


Nut topping
150g macadamia nuts
90g caster sugar

 

INSTEAD of the Caramel sauce you can use Dulce de Leche (Estela's adaptation, it works really well)
Caramel sauce

65g unsalted butter
160g caster sugar
100ml whipping cream

 

1 Preheat the oven to 140°C/Gas Mark 1. Lightly grease a 20cm springform cake tin and line the base and sides with baking parchment.

 

2 To make the base, whiz the biscuits to crumbs in a food processor
(or put them in a plastic bag and bash with a mallet or rolling pin). Mix with the melted butter to a wet, sandy consistency. Transfer to the lined tin and flatten with the back of a tablespoon to create a level base.

 

3 To make the cake batter, put the sugar and cream cheese in a mixing bowl. Slit the vanilla pod lengthways in half and, using a sharp knife, scrape the seeds out into the bowl. Whisk by hand or, more easily, with an electric mixer, until smooth. Gradually add the eggs and soured cream, whisking until smooth. Pour the mixture over the biscuit base and place in the oven. Bake for 60–70 minutes, until set; a skewer inserted in the centre should come out with a slightly wet crumb attached. Leave to cool to room temperature, then turn out of the tin. Removing the cake from its base can be a little tricky. You can leave it there and serve from the base, if you prefer. Otherwise, get a flat 20cm cake board and gently squeeze it between the base of the cake and the lining paper. As a last resort, get a couple of fish slices and
someone to help you lift the whole thing on to a flat serving plate. Now chill the cake for at least a couple of hours.

 

4 To prepare the nut topping, scatter the nuts over a baking sheet and roast in the oven at 140°C/Gas Mark 1 for about 15 minutes, until golden. Remove from the oven and set aside. Line a baking tray with baking parchment. Place the sugar in a saucepan with a very thick base (it is important that the layer of sugar is not more than 3mm high in the pan, so choose a large one). Heat the sugar gently until it turns
into a golden-brown caramel. Do not stir it at any stage. Don’t worry if some small bits of sugar don’t totally dissolve. Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break bits off and chop them very roughly with a large knife. It’s nice to leave some of the nuts just halved or even whole.

 

5 To make the sauce, put the butter and sugar in a thick-bottomed saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. The butter and sugar will look as if they have split. Don’t worry; just keep on stirring. Once the desired colour is reached, carefully add the cream while stirring
vigorously. Remove from the heat and leave to cool.

 

6 To finish the cake, dust the edges and sides with plenty of icing sugar. Spoon the sauce in the centre, allowing it to spill over a little. Scatter lots of caramelised nuts on top. The cheesecake will keep in the fridge for 3 days.

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Slow roasted shoulder of lamb | Jamie Oliver

Slow roasted shoulder of lamb | Jamie Oliver | Simply... Delicious | Scoop.it
In this recipe I’m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I’d like you to buy quality local lamb that’s had the appropriate amount of hanging time.
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