I agree. BTW she doesn’t call herself a chef as she has never cooked in a restaurant. She’s a food writer doing home cooking. I love the fact that so many of her recipes require no skills whatsoever.
I AGREE! She has literally been the only one that has made me feel like I deserved to be in the kitchen and not insecure about my skills. I just LOVE her.
IM watching this in 2022 realizing that I have made every single thing in this...and ALL of it is sensational. Truly. that hot chocolate is the best Ive ever had, and the macadamia brittle won an ovation. The pasta is so much better than you might think, and the Insalata is just perfection
I'm American. I learned so much from her. As for Christmas, I have often wished that I could spend Christmas in a quaint English village, all done up like a Dickens tale.
Germany is another big Christmas nation, and my friends there don't do much before, because december is a time for celebration. They do everything in november.
I make it every couple of months or so for meatless Monday. Very tasty, though I use a different recipe / pasta . I use Campanelle to hold the thick sauce.
I wonder why apricot became the flavor of choice in Britain for painting all over various pastries. I remember Jennifer Paterson painting little fruit tartlets with apricot jam. Why apricot and not some other flavor?
Because it doesn't hide the natural color of the fruits, like a red or purple jam would, plus the flavor is milder and allows the other flavors to star, but makes it all look glossy and beautiful.
Not just in Britain. Jacque Pepin and Julia child use it as a glaze too. Maybe it’s in part because it allows other flavors to shine through, or even complements them.
Mine is well away from my kitchen in the large hall closet because that’s where there’s room for extra pantry stock that’s not in my kitchen. The up side is that large sizes of dried herbs and spices stay fresher away from the heat , and I’ve lots of room to take advantage of quantities of frequently used canned goods when they’re on sale. 5 tins of plum tomatoes etc takes up a lot of room!
Nigella is using the recommended method to remove the pomegranate arils (though I don’t use it myself). I prefer to tear them apart just as we did when I was a kid.
Ever since Nigella's "Chicken n' Peas in Vermouth" I just can't trust a single thing she says. It has to rate as one of the worlds most disgusting dishes. A complete waste of all three ingredients. Pouring the bag of frozen peas down the WC then burying the dear chicken in the garden after getting drunk on the Vermouth would all be way way better things to do with them. Luckily my Mum makes everyone a Christmas cake, these she stores in a nice dark cupboard in the pantry for months on end ready to drop one off at each of our homes a week before the big day. Nothing more divine than a cup of tea and a nice slice of Christmas cake. Problem with these store bought ones they dont have the marzipan rum covered fondant which is the very best part. These you eat with your fingers licking off the moist boozy marzipan........Sadly this year she wont be able to because of Covid so where to get that home made flavour, not very sure. The ones at Marks & Sparks look absolutely terrible and Sainsbury's won't send to the colonies where we will be gawd willing so I guess a nice fruit cake is going to have to do.
@@jessical438 Thanks it sounds worse than it is. It always does. Not peas in Vermouth I hastily add. LOL. I'm happy with a tinned Christmas pudding and powderd custard as long as I can share it with someone I know and I will be. What more could I want.
Have you considered taking a stab at making the Christmas cake yourself? It can be richly satisfying having (or sharing) something made with your own hands, even if it’s just the once. Cheers ! 🥂 (I’ll not comment on the peas/vermouth. It must have tested well - to each their own.
@@m.theresa1385 @@m.theresa1385 No I haven't, my sister has taken up the cudgel which is a blessing. Least they're being made even if I can't get one. LOl. Pea grave yard, believe me you don't want to go there. Think tinned peas that have then been cooked for hours on end, floating in sickly vermouth like they do when you have to flush them down the toilet. Sickly grey and very dead. Then think bright, sweet, fresh frozen spring green peas, little orbs of sheer sparkling delight.........like lambs to the slaughter. It's cruel, so unkind and utterly unnecessary.
@@didmiller There are trolls who regularly make obnoxious comments about Nigella on her videos, often, believe it or not, against her appearance which does not measure up for some!
