The Kitchen Diaries

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Steam the greens for a minute or two. Drain carefully, then serve with the polenta and more grated parmesan. Once again there are small green lentils bubbling in a pot of water on the stove that need nothing more than draining, then tossing immediately with red wine vinegar, olive oil and lots of parsley, to be eaten with slices cut from a log of chalky, ash-rolled goat's cheese. This is the supper I make when we really don't know what to have; a supper of nubbly, fudgy textures and milky, nutty flavours that works on every level. It's cheap, too. Love it. Vivid and touchingly personal, it is the kind of book you will dip into again and again"Casilda Grigg, Daily Telegraph, Books of the Year. As he explains in his excellent book, `Appetite', he is all about a minimalist approach to recipe writing, to advance the greatest culinary pleasure of being able to cook without a cookbook, or, at the very least, with only the barest suggestions from the author on how to go about doing things with some ingredients at hand. This is the most attractive aspect of several current popular culinary writers, not the least of whom is Slater's compatriot, Jamie Oliver, who seems to worship the ground on which Slater walks.

Nigel Slater’s new Kitchen Diaries 12 delicious recipes from Nigel Slater’s new Kitchen Diaries

Any criticisms? Well, only the layout- the photographs aren't necessarily next to the recipes, so you dip and dive a bit to work out exactly what is what, but I guess that's intentional - as this is not so much a recipe book as a diary with photographs. A K I T C H E N C H R O N I C L E. The second volume of The Kitchen Diaries. A collection of notes, essays, jottings and recipes compiled over a period of three or four years. A very personal book, it was written and photographed in Nigel's home kitchen. Not a television tie-in, but many of the recipes are those from the BBC1 series Simple Suppers and Simple Cooking.Put the water and sugar in a saucepan and bring to the boil. Stir in the lime zest and set aside to cool. Now stir in the juice and the mascarpone. Scrape into a metal or plastic container and put in the freezer or an ice-cream machine. Add the almonds, then the cream. You need no salt, because of the salted almonds and the bacon. Leave to bubble briefly, then serve.

Nigel Slater the Kitchen Diaries - AbeBooks Nigel Slater the Kitchen Diaries - AbeBooks

I once described to culinary journalist and writing teacher, Dianne Jacob, the author of `Will Write for Food', that I thought there were three major styles of recipe writing. The first and most common these days is the model created by Julia Child in `Mastering the Art of French Cooking'. Everyone from James Beard on down rewrote his or her stuff in this style soon after this book came out. The second style is the `haute cuisine' / celebrity chef style epitomized by Joel Robuchon, with the assistance of Patricia Wells. These recipes are read less to prepare these dishes than to garnish insights on new cooking techniques and unusual ingredients. The third is what I described as the Elizabeth David style of recipe writing as this great writer did in her earliest books on Mediterranean, French, and Italian cooking. Ms. Jacob said she didn't think anyone wrote recipes like Elizabeth David (except, perhaps, Elizabeth David). I submit that if in no other way, then certainly in this style of culinary writing, Nigel Slater is the truest incarnation of Elizabeth David's style of recipe writing. When the courgettes are pale gold, add the tomatoes, 6 whole sprigs of thyme and a teaspoon of dried oregano and let them cook for a minute or two, then transfer the whole pan to the oven. Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin.If you buy ready-cubed lamb, cut the pieces into smaller dice. The cooking time here is short. Leg or shoulder cuts are best for this. If you want something even leaner, use a lamb loin fillet. Like garam masala, ras el hanout spices are already roasted, so there is no need to cook them for long after adding them to the lamb. Although the mustard brings with it a certain amount of deep warmth, these are not at all spicy, and are for those who revel in an occasional sweet and extremely tactile supper. My cooking slows down at this time of year, and weekend lunches are cooked in a succession of much-loved casseroles: an old earthenware dish, a deeper one of heavy cast iron, and my ancient and ridiculously cheap Chinese pot, which does for anything in which star anise or ginger is involved. Beautiful, useful kitchenware that is patiently growing older with me. Tip the mixture into a gratin dish. Avoid the temptation to smooth the top. Toss the breadcrumbs with the grated Pecorino and scatter over the top. Bake for about 35 to 40 minutes. Peel and finely chop a red onion, then let it sweat and soften in a little olive oil in a small pan and over a low heat.

The Kitchen Diaries II by Nigel Slater | Waterstones The Kitchen Diaries II by Nigel Slater | Waterstones

Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves. www.nigelslater.com is designed and curated by Nigel Slater and created,developed and managed by ph9 - ( http://www.ph9.com/)minced lamb, ground ginger, ground coriander, thyme, rosemary, parsley, anchovy fillets, sesame seeds

Kitchen Diaries: A Year in the Kitchen with Nigel Slater The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

Set the oven at 180C/gas mark 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. But I have read enough of The Kitchen Diaries to know it will be enjoyed by many cooks, not just for the recipes but for all the description by Nigel Slater of his life in the country, through the seasons. I have never seen him on TV, as I live in Australia, but remember my life in Somerset well and this book is like having comfortable, casual chats over the fence with a good neighbour who loves growing food and cooking it.Nigel's achievement in this book is to make our tastebuds tingle: from the colourful descriptions of the vegetables at the farmers' markets, to the smell of the cheeses at the deli, every recipe is an assault on the senses. The recipes themselves are not necessarily ingenious, or even original, but what is conveyed constantly is Nigel's passion for food. The recipes themselves are often simple- in fact sometimes they aren't recipes at all, but just wonderful mouth-watering descriptions of what Nigel put on his plate that day; such as chunky quality sausages with thyme-baked squash.