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Nigel Slater’s curry recipes

I generally mix my own green-curry pastes, be they Thai or Vietnamese. I like the vibrancy that comes from the freshly blitzed lemongrass, ginger, garlic and coriander leaves. I successfully introduce the salty, sour notes using a spoonful of seriously aromatic shrimp paste and some fish sauce. My …

How to cook the perfect goulash

Goulash is a dish with dual nationality. In its traditional Hungarian form, it's a soup, a thin broth studded with meat apparently favoured by cowboys (<i>gulyás</i>) – a kind of central European chilli con carne, if you like. Almost everywhere else, however, it refers to the spicy meat stew known in its …

How to make the perfect coffee and walnut cake

There are two types of cake in the world: the rich, sophisticated gateaux best eaten in delicate slivers after dinner; and the homely, comforting kind that, if push came to shove, most of us really prefer. The latter are the sort of cakes your granny might have made (if she lived in Ambridge), the …

How to bake the perfect cinnamon buns

I've got a bit of a soft spot for the sticky bun, a treat with a whiff of the Billy Bunter about it. These aren't the cream buns of the Greyfriars tuck shop, however, or the luridly iced confections of my rose-tinted childhood memories. Being Scandinavian, the cinnamon bun is ice cool – though, …

How to bake the perfect florentines

Despite the name, you’re more likely to find these delicate webs of nuts and candied fruit in a French patisserie than an Italian pasticceria.<p>They look simple enough, but when the normally calm Delia Smith is moved to hyperbole such as: “If there was a prize for the very best biscuit in the world, …

How to make the perfect cinder toffee

Cinder toffee (also known as puff candy or sea foam, depending on where you are in the world) is best described, to the uninitiated, as “that stuff you get inside a Crunchie bar”. It is brittle yet sticky, with an airy, honeycomb-like texture that makes it well-nigh impossible not to eat one piece …

Nigel Slater’s lamb stuffed sweet potato recipe

The recipe<p>Wipe the skins of four medium to large sweet potatoes, then bake them for about an hour at 180C/gas mark 4.<p>While the potatoes are baking, pour a thin film of olive oil into a nonstick frying pan over a high heat, then add 400g of minced lamb in a thin layer. Let the lamb brown on the …

Nigel Slater’s orzo with brussels sprouts and sausage recipe

The recipe<p>Bring a deep pan of water to the boil. Salt it generously and add 150g of orzo pasta. Cook for the time it says on the packet, but check it regularly after 4 minutes. Drain and refresh with cold running water to stop it cooking.<p>In a wide frying pan, warm a couple of tablespoons of olive …

Pasta

The best Christmas vegetarian recipes

When I became vegetarian, most of my family quickly followed suit. Brother, sister, mum and boyfriend all made the transition within months of each other, meaning we had to start some new Christmas traditions of our own. All of sudden, there was no bird to go in the oven at 7am, no pigs to wrap in …

Jack Monroe’s lardy cake recipe

<i>I had my first lardy cake earlier this year, from a petrol station with a surprising array of baked goods, and the fatty, soft, sweet carb load sent me to sleep for the rest of the car journey home. I needed to make my own. Definitely not one for every day, but a good satisfying, occasional winter</i> …

Nigel Slater’s five Christmas pie recipes

There is always something jolly and festive about bringing a pie to the table. It may be filled with turkey or beef, game or sausagemeat, held under a plain or fancy crust. It could be an open tart, potato-layered terrine or a giant sausage roll. Whatever filling or crust you choose, it will be …

The pie life: Hugh Fearnley-Whittingstall's pie recipes

Not enough of us make pies these days, yet there are few things more satisfying and crowd-pleasing than bringing a dish of golden-crusted goodness to the table. And it's not hard, just a matter of making a fine filling and good pastry.<p>The key is to lavish a bit of love on that filling; the crust is …

All-star Nigella Christmas: Tiramisu layer cake

There is no shortage of tiramisu recipes in the world, many of them emanating from me. I started off with a certain hauteur, stemming from the …

Dessert

All-star Nigella Christmas: Christmas rocky road

It’s not that I felt my usual Rocky Road Crunch Bars needed any improvement (though fiddling with recipes is one of life’s pleasures), but I thought …

Dessert

All-star Nigella Christmas: Spruced-up vanilla cake

This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally …

Dessert

How to make perfect ginger nut biscuits

The ginger nut, despite belonging to a well-connected European family of spiced biscuits that also includes more festive gingerbreads and peppernötts, is nevertheless a sturdy workhorse of a baked good – an everyday dunker, rather than a weekend treat.<p>It is the kind of no-frills biscuit you might …

How to make chilli con carne

There is no one recipe for chilli con carne. Feel free to experiment by adding your own extra special something – but make sure it’s not a cigar...<p>There are, as we shall see, many ways to make a great chilli con carne. But first, here is one way not to: add a cigar to the pot. I learned this useful …

Nigel Slater's classic treacle sponge recipe

Few cold weather puddings are as capable of warming us through to our marrow as a steamed treacle sponge. Just saying the name makes some of us feel better. The word treacle is really a misnomer, and traditional recipes use golden syrup rather than black treacle. At its simplest, the mixture is …

20 best slow food recipes: part 4

Nigel Slater’s confit of duck<p>It looks mean, I know, just one piece of duck per person, but it is really all you need. I eat it two ways, either with potatoes cooked in the duck fat or at room temperature in a salad. Strip the meat and crisp skin from the bones, tear into jagged shards and toss with …

Nigel Slater’s squash recipes

A cinnamon-scented pie aside, pumpkin only really works for me when it is accompanied by a deep savoury element: bacon or pancetta perhaps, and onions, mustard or cheese. Best of all is when the squash’s sugary flesh comes glowing from the oven, sticky with the caramelised juices of a piece of …

Nigel Slater’s sweet treat recipes

The cold snap brings a need for something sweet. A toasted teacake, perhaps, or a buttered crumpet. The autumn chill makes me want a kitchen that is cosy with the scent of a baking cake and where, most likely, there is a kettle on the boil. The smell of caramel will do just that, and feels …

A Roman knows: a recipe for perfect meatballs

It wasn’t exactly a tut; more a click of the tongue. I heard it after I asked my Roman butcher at Testaccio market if he would put a sausage through the mincer with the beef, as I was making meatballs. I know the sound well. It means no. My Sicilian partner, Vincenzo, makes it so often it has been …

The secret to making great curry

The most thrilling moment in the study of any subject comes when you realise that what seems an impossibly complicated discipline is in fact underpinned by a few simple principles. It’s like that moment when Keanu Reeves learns to read the Matrix. A sudden, exhilarating rush of clarity.<p>The novice …

Jack Monroe’s pear and almond tart recipe

This simple fruit tart is based on one that I learned 13 years ago in my high-school home economics classes – it’s the first recipe I can remember being proud of. It didn’t make it home, one of the pitfalls of having food class just before lunch break. The original recipe called for “two …

A sticky situation: two golden syrup recipes

When I think of baking, I think of the famous tin of golden syrup: deep emerald green, resiliently old-fashioned and half-welded to the cupboard shelf by the thick rivulets slumped down its sides. It’s the taste of my childhood baking: dusted off and prised open on rainy days for a round of …

12 recipe ideas for leftover sausages

Like Henry Dimbleby, I can be found foraging around other people's fridges or cupboards. I usually draw a line at rubbish bins and compost caddies, yet recently I almost felt inclined to rescue what looked like two perfectly formed plump cooked sausages nestled among the potato peelings in a …

Our 10 best British pudding recipes

Treacle tart<p>The sheer heft of the golden syrup required here is a good indication that this is one serious sweet. Sometimes you just have to go all out. Be aware that you’ll need to chill the pastry overnight.<p>Serves 12<b><br>1.1kg golden syrup (and another 300g up your sleeve)</b><b><br>Juice and grated zest of 2</b> …

Fig and goat’s-cheese pizza recipe

Sweet figs balance sharp goat's cheese, tender golden onions and balsamic vinegar in this scrumptious pizza<p><i>Serves two to four (depending on appetite)</i><p>I have given instructions on how to make your own dough, but if you’d rather not, Marks & Spencer now does ready-made fresh pizza dough that is very …

Onions

How to make the perfect naan bread

I’m not scared of taking on Indian food – far from it, dal is a regular Sunday-night treat, and my perfect kofta curry is a delicious work in progress. But in my house, these things are always served with rice, due to my assumption that the gorgeous, pillowy naans I love for soaking up that rich, …

The guilty pleasure of Florentine food

The art in Florence evokes a world of decadence and indulgence. And so does the cuisine<p>Some people think Italian food is healthy. Those people have obviously never eaten lard crostini. I am sorry to say that I became an expert on this carnivorous speciality on research trips a few years ago when I …