About me

After being diagnosed with a long list of food intolerances seven years ago, I was forced into getting more creative in the kitchen.

For me, the best recipes are those which are easy to prepare and deliver heaps of flavour, perfect for sharing with friends and family without having to single anyone out because of a specialised diet.

My love for cooking and adapting recipes for my own dietary requirements has given me the incentive to share tips with others who also live with restricted diets.

I hope you find a bit of cooking inspiration from my blog. Please feel free to comment and post any questions...

Tuesday, 25 September 2012

Nigella's back!

Luscious, velvety, rich, luxurious, decadent and over exuberant television cookery has returned!!
Rife with adjectives, but with a much slimmer waistline, Nigella is back with her latest collection of Italian recipes, entitled "Nigelissima".



Not her smoothest book and television show title, but nevertheless I can forgive as I secretly wish I was related to this woman! For now though,  I shall settle for looking towards her for cooking inspiration as I wouldn't mind being the next, more dietary challenged version.

During the rush to get ready for uni, I caught up with the first episode and could quite happily have dived into the chocolate and hazelnut cheesecake, were it not for the wheat and dairy laden ingredients. Oh yes and the hazelnuts!! Like many people I seem to go through the occasional period of nut sensitivity. Quite possibly due to a recent obsession with crunchy nut cornflakes, but I shall not be deterred!

I was pleased to find a jar of dairy free chocolate spread in a health and nutrition store recently, the holy grail for any chocoholic, especially those tired of the oily carob and dairy free chocolate bars more commonly found in supermarkets.

This would be a perfect substitute for the nutella used in Nigella's recipe. Dairy free soft cheese is also now widely available and along with icing sugar you have the ingredients for your cheesecake topping! The typical cheesecake base is made from crushed digestive biscuits, mixed with melted butter and pressed into a cake tin before chilling in the fridge.

Once again health food stores and supermarket free from sections can provide substitutes to help you achieve your nigella-esque cheese-less cake.

The woman has always been somewhat of a fairy cooking godmother for me. Her preference for researching other cook's recipes and adapting them for her own tastes is something which I am more than familiar with. She has a tendency to lean towards the low effort, but big results style of cooking, which regularly guesstimates on quantities and which again highly reflects my own behaviour in the kitchen.

Tonight for instance, I took a Nigella recipe for 'Norwegian mountain bread' and tweaked a few of the ingredients. My basic dough mixture was a blend of wheat free flour,porridge oats, mixed toasted seeds, yeast, soya milk and water.

After combining the wet and dry ingredients separately, the two are then brought together and mixed vigorously to a porridge like texture. I decided to stick to the cooking temperatures and times as baking is definitely more of a science than cooking. It is also then easier to blame the recipe if things don't work out...sorry Nigella.

Whether the majority of recipes will be to my taste or not "Nigelissima" is already on my Christmas list and will feel right at home in amongst my collection of Nigella cookbooks.

The next topic of trial and discussion...Great British Bake Off and Masterchef! A dreary start to Autumn has been improved by the comeback of cookery shows!

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