Tag: nigella lawson

Chocolate Pudding with Blackberry.

Published on by KellyInTheKitchen1 Comment

This is becoming one of my favorite recipes. It’s pretty quick and not too hard, and the outcome is completely delicious. I also use slightly lower-fat ingredients than Nigella’s original recipe calls for—hers is a perfectly rich chocolate pudding made with whole milk and heavy cream, where I’ve turned the fat content down a bit with skim milk and half-and-half and added a hint of berry flavor. I’ve tried this one with raspberries too, and it’s equally out of this world. I’d love to hear if anyone tries it with other berries, or other chocolate-and-fruit combos that might be delicious. What’s your favorite? Can you even choose? Maybe not. Either way, yum! Billy Madison and your snack packs, eat your heart out.

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INGREDIENTS

2 tbsp just-boiled water
3/4 cup skim milk
3/4 cup half-and-half
1/3 cup sugar
1 tbsp corn starch
1/3 cup unsweetened cocoa powder
2 egg yolks
about 3/4 cup blackberries
splash of vanilla extract
1/4 cup semi-sweet chocolate, chopped
more berries and cream, for garnish

Just the Recipe link: Chocolate Pudding with Blackberry

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DIRECTIONS

Gently warm the milk and half-and-half in a saucepan. Don’t let it come to a bubble – just let it slowly heat, stirring occasionally.

Put the blackberries in a food processor and puree.

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In another pan, sift together the sugar, corn starch, and cocoa powder. Whisk in the just-boiled water until combined. Then whisk in 1 egg yolk at a time. Slowly whisk in the warm milk/half-and-half mixture. Then, pour the blackberry puree into a sieve, place the sieve over the cocoa mixture, and stir the puree to push through all the juice, leaving behind the seeds. Add the vanilla extract and whisk it all together.

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Turn the heat on medium. Whisk vigorously for about 30 seconds, and then continue to stir pretty consistently for the next minute and a half. Repeat this process for about 8-11 minutes, until the pudding has thickened slightly and will thickly coat a spoon. Turn off the heat.

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Next, add the chopped semi-sweet chocolate and stir in to melt.

Pour the pudding into ramekins or other cute little cups.

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Cover each ramekin with plastic wrap or tinfoil, being very careful to make sure that the covering makes contact with the surface of the pudding. This contact will prevent a skin from forming on top of the pudding – blech. However, if pudding skin is your thing (you and George Costanza have that in common) feel free to cover just the top of the ramekin, without making contact with the top of the pudding itself – you’ll have a pudding skin in no time. Either way, put the pudding in the fridge and chill for at least 4 hours.

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Then, enjoy!

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If you like, garnish with a bit of lightly whipped cream or some berries, or both.

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Rosemary Lemon Roasted Brussels Sprouts.

Published on by KellyInTheKitchen11 Comments

Let’s keep this simple: I love Nigella Lawson.

I love her recipes. I love her witticisms. I love her energy.

My approach to cooking is strongly influenced by something she once said: “Don’t worry if bits of eggshell get into the bowl. It proves it’s homemade.”

So when I made her recipe for roasted brussels sprouts and discovered that a few lemon seeds had made their way into my final product, I wasn’t bothered in the least.

All is right with the world. Try these Rosemary Lemon Roasted Brussels Sprouts a la Nigellissima yourself, and just be sure to mind the pips!

Rosemary Lemon Roasted Brussels Sprouts | KellyintheKitchen | olive oil, lemon zest, 1 clove garlic, 1 sprig rosemary, 100 g brussels sprouts, 1 tbsp parmesan cheese, salt and pepper

INGREDIENTS

olive oil
1 lemon, zested to taste (I go lighter on lemon zest but Nigella’s recipe calls for the zest of a whole lemon)
1 clove garlic, grated or finely minced
1 sprig rosemary
a few handfuls of brussels sprouts, trimmed and halved (you want enough to form a single layer on the bottom of a standard sized cast iron skillet)
1-2 tbsp parmesan cheese (to taste)
salt and pepper
NOTE: this recipe doubles and triples easily if you’re cooking for a bigger group!

DIRECTIONS

Preheat oven to 425 F.

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Drizzle olive oil on the bottom of a pan (I used my cast-iron skillet). Grate the garlic and lemons zest into the pan and, tearing the rosemary leaves apart roughly, strew them about the pan. You can leave them large enough to remove at the end if you like. Add the brussels sprouts and toss to coat.

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Roast for about 15 minutes, until starting to become tender. Drizzle with lemon juice and sprinkle with parmesan and salt and pepper at pop back in the oven for another 5 minutes. They’re ready when they’re tender but still have a little bit of bite in them.

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Pull out the rosemary leaves and serve ’em up! These make a fantastic side dish to an herby roasted chicken, but we ate almost all of them straight out with our fingers. Yeah, they’re that good!