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Showing posts from December, 2012

LUNCH AT NOPI

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inside NOPI (picture source: The Observer) Yesterday I fulfilled a long-held wish, to eat at an Ottolenghi establishment. I have been intrigued and delighted by Ottolenghi's food ever since I first walked past the deli/cafe on Ledbury Road in trendy Notting Hill, where I work on Mondays. The window was filled with delicious-looking confections, including pillows of snow-white meringues. When I bought the first Ottolenghi cookbook a few years ago, I was able to indulge my love of this simple, flavourful and colourful food at home: it's a book I often cook from. A good friend, who is a regular at my dinner table, kindly gave me Ottolenghi's latest book Jerusalem when it was published a couple of months ago. I wallowed in Yotam's Mediterranean Feast, recently aired over four mouth-watering episodes on More 4, declaring at regular intervals "I could eat all of that!". After a rather frantic morning at work, during which the aged laptop decided to conspire ag

RIDICULOUSLY EASY COFFEE ICE CREAM

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I'm throwing my hat into the frenzied ring of Christmas food preparations by offering a quick and easy method for what is possibly the best coffee ice cream I've had outside of Italy. It comes from the kitchen of the Domestic Goddess par excellence , Nigella, and is great for a dash of Italian style to finish a meal. (It is in her new book Nigelissima ). It is delicious on its own, or paired with something naughty and chocolatey, like flourless chocolate brownies . The basic recipe contains only two ingredients - double cream and condensed milk - and can be adapted to incorporate other flavours.  And because of the high fat content (from the cream), it requires no churning, and the end result is luscious and melt-in-the-mouth. It never lasts long in my house..... Makes 800 ml (serves c6) 300 ml double cream 175 g condensed milk (about 2/3 of a standard can) 2 tbsp instant espresso powder 2 tbsp coffee liqueur (such as Tia Maria - optional) A plastic box to freeze the