Latest news with #Nigella
Daily Mirror
6 days ago
- General
- Daily Mirror
Nigella Lawson settles debate on best place to store eggs - but only in the UK
Nigella Lawson has shared her advice on the best place to store eggs - and it turns out the Americans have been right all along when it comes to keeping them fresh for longer The age-old debate on where to stash your eggs – in the fridge or on the countertop – has been a hot topic, with Brits and Americans divided on their storage habits. While here in the UK, we're more inclined to let our eggs bask at room temperature, our friends across the pond swear by chilling them in the fridge. Culinary queen Nigella Lawson has now weighed in, declaring that both methods have merit, but for keeping your eggs in tip-top condition for an extended period, the American way wins out. On her website, Nigella advises: "Eggs in their shells don't necessarily need to be refrigerated but they do need to be stored in cool, dry conditions." She further notes: "As most houses now have central heating and very few have a cool larder, it tends to be most practical to store eggs in the fridge." The reason behind this chilly preference is simple: eggs require a stable, cool environment to maintain freshness, and the fridge is just the place to thwart the multiplication of salmonella bacteria. With room temperatures prone to fluctuation, especially as the warmer months roll in, the risk of bacterial growth increases, reports the Express. Nevertheless, whether you opt for the fridge or the countertop, consistency is key; erratic temperatures can turn your eggs from breakfast staples to health hazards. This explains why supermarket shelves aren't chilled – the transition from shop to home could spell trouble, potentially leading to salmonella poisoning. Nigella stated: "If you do have a suitably cool room to store them in then they should be fine left out of the fridge. However we would like to point out that the UK Food Standards Agency recommends that eggs should be stored in a 'cool, dry place, ideally the fridge'." The US FDA recommends that eggs for sale are stored in refrigerated units at below 45F (7C) and all eggs are "refrigerated promptly" after purchase." Avoid storing eggs in the door of the fridge as the constant temperature changes from opening and closing can cause them to spoil. The best spot for egg storage is on the middle shelf of the fridge, which tends to maintain the most consistent temperature. Regardless of how you choose to store your eggs, always check the packaging before adding them to your shopping trolley to ensure you're buying the freshest eggs possible. Nigella added: "In the UK eggs are individually stamped with a 'best before' date (which should correspond to the date on the box) and in the US there is a date on the carton by which it is recommended the eggs are used and the FDA recommend that eggs are used within three weeks of purchase. Once an egg has been cracked open, the white and yolk should be stored in the fridge and used within 48 hours.
Daily Mirror
6 days ago
- Entertainment
- Daily Mirror
Nigella Lawson shares 15-minute recipe for the 'best scones' she's ever tasted
Nigella Lawson's scones recipe only takes 15 minutes to cook with the cook saying these are the 'best scones' she's ever tasted The ultimate comfort food, a crumbly, warm scone paired with your favourite brew, is hard to beat. Celebrity kitchen whizz Nigella Lawson has a treat for us; her recipe makes 12 perfect scones that she claims are the "best scones" she's ever tasted – and you can whip them up in your kitchen. Nigella's scones are not only delicious but also quick to make - about 15 to 20 minutes from start to finish. Her tantalising recipe may just make it into your go-to collection of baking favourites. So, roll up your sleeves for Nigella Lawson's "best scones", which will stay delectably fresh for a couple of days when kept in an airtight tin, reports the Express. Nigella Lawson's scones Makes: 12 Ingredients 500g plain flour One teaspoon of salt Two teaspoons of bicarbonate of soda Four-and-a-half tsp cream of tartar 50g cold unsalted butter (diced) 25g butter 300ml milk One large egg (beaten, for egg-wash) Clotted cream Jam Equipment Lightly greased baking tray 6½cm crinkle-edged round cutter Method Preheat the oven to 220C (200C fan). Sift the flour, salt, bicarbonate of soda, and cream of tartar into a large bowl and rub together until it "goes like damp sand". Then add all of the milk, briefly mix, then turn out the dough mixture onto a floured surface and knead lightly. Roll out to about 3cm thickness, dip the cutter into the flour and stamp out about ten scones. Place the cut-outs onto a baking tray, brush with the egg-wash, and put in the oven for ten minutes, until risen and golden. Once baked, serve with clotted cream and jam. A fruity twist For those who like to have raisins or sultanas in their scones, it's fairly simple to make that recipe adjustment. All you need to do is add 75g of either raisins or sultanas to the dough mixture before rolling it out on a floured surface. Cheesy scones If you have a preference for a more savoury bite, rather than sweet, then you can add cheese. To do so, you will just need to add grated mature Cheddar to the dough mixture before rolling it out and baking it in the oven.
Daily Record
30-05-2025
- Daily Record
Nigella Lawson shares her rocky road bars recipe that are a 'doddle to make'
This simple recipe from Nigella Lawson's Nigella Express book uses just six ingredients and is a cinch to make - no baking or oven required As you gear up for summer picnics and barbecue gatherings, be sure to include Nigella Lawson's rocky road bars in your go-to recipes for a sweet treat. With just six ingredients, this simple delight from Nigella Express promises a crowd-pleasing delight. Nigella shared her thoughts online about these no-hassle treats, saying: "A doddle to make, and easily transportable, a batch of these has saved me often when I have to go somewhere with a sweet treat in hand. Bear in mind that rocky road, which indeed used to be known as chocolate refrigerator cake, and often still is, does need to set in the fridge for a good few hours or overnight." Nigella's recipe should give you 24 bars, they'll last up to a week if kept in an airtight tin, and when it's warm, pop them in the fridge. They're the idea treat to have in for visitors or even for a cheeky snack and are sure to be a hit with the whole family. Just remember to sprinkle with icing sugar before you serve for that pristine touch, reports the Express. Nigella Lawson's rocky road bars Ingredients 125g of soft butter 300g of dark chocolate (minimum 70% cocoa solids) broken into pieces Three tablespoons of golden syrup 200g of rich tea biscuits 100g of mini marshmallows Two teaspoons of icing sugar (for dusting) Method Begin by gently warming the butter, chocolate, and golden syrup in a durable pan until thoroughly melted and unified. Once the mix is velvety, hold back around 125ml (half a cup) and put it aside for later. Next up, bung the biscuits in a plastic bag and bash them with a rolling pin into a concoction of powdery bits and chunkier nuggets for contrasting textures. Mix the crushed biscuits, both the tiny fragments and larger chunks, into the chocolate mixture still in the saucepan. Once combined, stir in the marshmallows. Pour the entire concoction into a square foil tray that's roughly 24 centimetres (nine inches) wide. Use a spatula to evenly press down the mixture into the tray. Take the set-aside melted chocolate mixture and drizzle it over the top, smoothing it out to create a shiny layer. Pop the tray into the fridge and let it chill for at least six hours, or ideally overnight, until it solidifies completely. Once firm, slice the slab into twenty-four finger-sized pieces. To finish off, lightly dust with icing sugar, using a tea strainer or fine sieve to ensure an even sprinkle. Dame Mary Berry has her own take on the sweet classic. She makes hers with the addition of delicious honeycomb giving it a crunchy twist. Mary's recipe includes digestive biscuits, milk chocolate, butter, dark chocolate, golden syrup and, for an added twist, Crunchie bars.
Sky News AU
20-05-2025
- Entertainment
- Sky News AU
'Outrageously good': Celebrity chef Nigella Lawson loses her mind over $19 sandwich at little-known Sydney deli
Celebrity chef Nigella Lawson has officially crowned what she believes to be the best sandwich in Sydney. The British food icon, 65, took to Instagram on Tuesday to wax lyrical about a $19 creation from Smalls Deli in Surry Hills, known simply as the 'Toto'. "I've been in Sydney for a while now, and so it was past time for my customary pilgrimage to @smallsdeli," she wrote alongside a snap of the sandwich in progress. "Delayed gratification is not really my thing! But my patience was rewarded by this gorgeous creation, the Toto- or maybe it should be the Totò, since it's named for the mononymous Italian actor- sandwich." Nigella described the sandwich in mouth-watering detail: "Spread with lemony butter bean purée and pesto, it's bulgingly stuffed with mortadella and mozzarella, exuberantly sprinkled with chopped toasted almonds, and topped with peppery rocket. "Though it looked so beautiful as it was being made I had to photograph it like this, before the rocket went on and this epic sandwich was closed up. "Then, of course, the only thing on my mind was eating it!" While it might be delicious, the Toto doesn't necessiciarly come cheap- priced at $19. Smalls Deli was clearly thrilled with the celebrity nod, resharing Nigella's post with a heart emoji and the caption "PINCH ME". Fans were equally enthused. "It really is the best sandwich in Sydney!" one follower commented, while another said: "love love love @smallsdeli". The renowned British chef and author has been zipping around Australia since early May, sharing her favourite foodie finds from coast to coast, and keeping her three million followers hungry for more. "I can never stay away from Australia for long," she told fans in March, ahead of her visit. After touching down in Western Australia on May 5, Nigella headed straight to Margaret River's iconic Cullen Wines. "What does any wise person do on arriving in Margaret River? Why, go straight for lunch at @cullenwines, of course! That's my cure for jet lag and my recipe for deep joy," she said. She also raved about Perth's acclaimed Italian eatery Lulu La Delizia, which came recommended by former MasterChef judge Matt Moran. "Last year when I was asking for Perth restaurant recommendations, @mattscravat sent me to @lululadelizia where I plumped for their 6-course feast menu, and left full of fabulous food and immense gratitude towards both Melbourne Matt and the Perth Prince of Pasta @joelvalvasori!" she wrote. Her glowing review included a special mention of the restaurant's prawn orecchiette: "I've been feasting on the memory… ever since." Once in Sydney, Lawson made a beeline for Potts Point favourite Fratelli Paradiso. "Walking through the doors after a year away just felt like coming home," she said. "I love everything about this place: great people, great mood, great food. "…Purring with pleasure, and planning when I can come back for more."
Daily Mail
20-05-2025
- Entertainment
- Daily Mail
Celebrity chef Nigella Lawson raves about incredible sandwich at tiny Sydney deli: 'Outrageously good'
Celebrity chef and culinary icon Nigella Lawson has declared her love for a Sydney sandwich so sensational, it's sent social media - and food enthusiasts - into a frenzy. In a glowing Instagram post, the Domestic Goddess revealed she'd made a 'customary pilgrimage' to Small's Deli, a pint-sized but wildly popular sandwich shop nestled at 166 Victoria Street in Potts Point. 'I've been in Sydney for a while now,' Lawson wrote, 'and so it was past time for my customary pilgrimage to Small's Deli. Delayed gratification is not really my thing! But my patience was rewarded.' The reward? A show-stopping sandwich called The Toto - named for the beloved Italian film star Totò - which Nigella described as 'outrageously good.' 'Spread with lemony butter bean purée and pesto, it's bulgingly stuffed with mortadella and mozzarella, exuberantly sprinkled with chopped toasted almonds, and topped with peppery rocket,' she wrote, alongside a photograph of the open-faced sandwich in the making. 'Then, of course, the only thing on my mind was eating it!' The British food writer's post has sparked a wave of foodie fervour, with fans vowing to make their own pilgrimage to the deli that now bears Nigella's unofficial royal seal of approval. Locals, however, have long known the magic of Small's. Despite its modest footprint, the deli has built a cult following since opening in 2020. With a handful of cosy seats and a constant stream of loyal regulars, the team behind Small's have perfected the art of the gourmet sandwich. From the Comrade Ovo (a rich and eggy delight) to the crowd-favourite Bon Jambon, each sandwich is lovingly crafted with fresh, seasonal ingredients, generous fillings, and unexpected touches that turn lunch into an event. Online reviews are positively stacked with five-star ratings. 'A sandwich lover's dream come true,' one reviewer gushed. 'This tiny deli punches well above its weight in flavour, creativity, and charm.' Another praised its authenticity and consistency: 'They have never ever skimped on quality or quantity - each order is filled to the brim. Always super friendly service.' There's often a queue, particularly on weekends, but savvy locals recommend calling ahead or grabbing a takeaway and heading to nearby Fitzroy Gardens for an al fresco feast. Small's is open from 8:30am to 2:30pm Tuesday to Saturday, and 8:30am to 2:00pm on Sundays. It's closed Mondays - giving the hardworking team a well-earned rest, and giving customers just another reason to count down the days until their next visit. Whether you're a Nigella-level gourmand or just a sandwich enthusiast looking for Sydney's best bite, Small's Deli has officially become a must-visit destination. Earlier this month, the much-loved British food icon first touched down in Western Australia and declared a tiny Margaret River winery one of her favourite places on Earth. Taking to Instagram, Nigella shared a swoon-worthy post about her long lunch at Cullen Wines. Nigella described it as 'heaven' and '[her] cure for jet lag and recipe for deep joy'. Under the shade of her 'resplendently red sun umbrellas,' she kicked off her afternoon with a glass of their life-affirming Pét-nat (short for Pétillant Naturel, a natural sparkling wine), before diving into a delicious spread. First on the table? Perfectly baked bread paired with a 'divine' Pipián - a silky, smoky dip made from pumpkin seeds, tomatoes, peppers, and a hit of garlic, lime and coriander. And it only got better from there. Nigella revealed she 'inhaled' delicate scallops served with cauliflower and a surprising 'chickeny' sauce, admitting it sounded strange but tasted 'heavenly'. The star was left practically speechless over a crispy potato and celeriac terrine draped in cabbage, resting under a cloud-like sauce so flavour-packed she admitted she 'panicked' at the thought of never eating it again. For mains, the culinary queen devoured a melt-in-the-mouth Rankin cod, topped with charred sweetcorn, XO mussels, snapper sauce and a scatter of sunrose leaves - a citrusy native plant, that she never knew existed before. She followed it up with an indulgent Arkady lamb rump, paired with pumpkin, creamy white polenta and Kunzea, another native ingredient Nigella described as tasting 'fresh and honeyed at the same time'. Despite the fine-dining presentation, Nigella insisted the food had a 'joyous flavour' and said it 'tasted of food, if you know what I mean'. Of course, no Nigella feast would be complete without dessert, and her spread of not one, but three plates did not disappoint. 'Caramelised apple (from the tree near where we were sitting) and almond cake, with spiced oats and guava ice cream; honey mousse with macadamia, quandong and banana ice cream; and Cambray Blackwood Blue cheese (which I've fallen in love with) seeded crackers, pear and walnuts,' she wrote. While she ran out of room to properly describe the wines Nigella assured her followers they were as spectacular as the food - sharing a final snap showing off the bottles she sampled. Cullen Wines was founded in 1971 by Dr. Kevin Cullen and Diana Cullen and has been family-owned for over 50 years. Since taking the reins several decades ago, it states on the official Australian Wine website, that Vanya Cullen has transformed the family business into one of Australia's best boutique wineries and most environmentally sustainable vineyards. Vanya posted to her own personal Instagram on the weekend thanking Nigella for 'her contribution to Australian hospitality,' as well as her positive energy at a time when 'things are really tough'. It's not the only culinary destination Nigella was excited to visit for her trip down under - telling told Gourmet Traveller that Ester in Chippendale was also at the top of her list. Praising chef Mat Lindsay as 'extraordinary' for his surprising yet delicious creations, she revealed it was the Sydney restaurant she can't stop thinking about. She recalled being convinced by a waiter named Ollie to try Ester's famous chicken fat oysters - a dish she initially thought sounded unappealing but ended up adoring. 'I love oysters anyway, but these were extraordinary,' she said, adding that while the concept might sound improbable, the flavours completely won her over.
