Chocolate Raspberry Pavlova: You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination.

Chocolate Raspberry Pavlova

Nigella's Lawson's Chocolate raspberry pavlova -- this is one of my go-to party desserts. Do not overbake the pavlova!

American Breakfast Pancakes: These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan.

American Breakfast Pancakes

American Breakfast Pancakes: These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want baco(Cheese Straws British)

Passionfruit Curd: As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.

Passionfruit Curd

PASSIONFRUIT CURD As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case. Recipe posted by Nigella

Coconut Macaroons: These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust).

Coconut Macaroons

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different

SLUT RED RASPBERRIES IN CHARDONNAY JELLY You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

Slut Red Raspberries in Chardonnay Jelly

Anglo Italian Trifle: I don't think I could write a book that didn't include a recipe for trifle somewhere - and this, I tell you, is the trifle to end all trifles. The shiny black of the berries, the soft whiteness of the mascarpone above them and the golden toastiness of the almonds on top, make it, in the first instance, beautiful to look at.

Anglo-Italian Trifle

Anglo- Italian Trifle~ Nigella Lawson Delicious and fun to make, but not for the faint of heart--there's about half a bottle of Limoncello in this!

VIN SANTO ICE CREAM WITH CANTUCCINI One of the loveliest puddings, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, intense, amber-coloured holy wine, with a few almond-studded biscuits to dunk in.

Vin Santo Ice Cream With Cantuccini

Vin Santo ice cream with cantuccini. Sweet wine ice cream with biscotti cookies. Nigella Lawson, your recipes are always lovely.

Raspberry and Lemongrass Trifle: I should say that I first had the idea when making a syrup with lemon balm for some jelly. If you've got a garden, this is easy to come by, but if you haven't there is no way you can buy it. I tried, then, substituting lemongrass, weight for weight, and it worked beautifully. By the same token, if you have got verbena in the garden then do use that here.

Raspberry and Lemongrass Trifle

Nigella Lawson's Raspberry and Lemongrass Trifle: 600 ml water 400 grams caster sugar 50 grams - 4 stalks) lemongrass (cut in half lengthways) 300 grams raspberries 16 trifle sponges 3 - .

Pinterest
Search