In case you missed it the domestic goddess Nigella Lawson has been in Australia. I even got to have breakfast with her. Ok well me and 500 other people at a Business Chicks event and Nigella didn’t actually eat anything but still – I was in the same room as Queen Nigella!
She was just as witty and engaging as you imagine her to be. I loved how Nigella stressed during the course of the morning that she is a home cook rather than a chef . “If you needed a qualification to cook humans would have fallen out of the evolutionary loop a long time ago”, she says. Of course I had to buy Simply Nigella after that despite owning pretty much every other Nigella cookbook.
I was a little worried that the Nigella I know and love who uses whole bottles of wine and blocks of butter in her recipes had gone all clean eating in Simply Nigella but that’s not the case. Sure there is liberal use of coconut oil and gluten free ingredients in some of the cakes but Nigella has not forgotten the important things in life like Nutella!
I’ve already used the book quite a few times (which is further than I get with most of my cook books). I can recommend the Cosima’s chicken recipe for a chickpea and chicken stew (not much too look at but delicious), the polenta and apricot cake (a brilliant gluten free cake) but I couldn’t go past Nigella’s Nutella brownies. These are very simple to make when you need an urgent Nigella, brownie or Nutella fix (or perhaps all three) but one word of warning is that they are a lot flatter than your traditional brownies.
- 4 eggs
- pinch fine sea salt
- 250ml (270g) Nutella
- ½ tsp icing sugar
- 1. Preheat oven to 180°C. Line the base and sides of your square cake or brownie tin with baking paper.
- 2. Break the eggs into a mixing bowl, then add the salt and beat, using a mixer with whisk until they have more than doubled in size and are pale, aerated and mousse-like. This will take about 5 mins. You could do this by hand but be prepared for a workout!
- 3. Heat the Nutella in the microwave for 4 minutes or until runny. Or you can heat it in a heatproof bowl over a saucepan of simmering water for 3-4 mins.
- 4. Stir the heated Nutella, then pour it in a continuous thin stream on to the eggs, whisking as you go, until all the Nutella is combined. This will knock the volume out of the eggs quite a bit, but don't worry about it.
- 5. Pour this mixture into your prepared cake tin and bake for 17– to 20 mins, by which time the top will be dry, and the middle tender but a little wobbly and fudgy in the middle.
- 6. Leave to cool completely in the tin. Once cool, cut it into squares and dust with sieved icing sugar.
- Nigella suggests storing for up to 1 week in the fridge in an airtight container or you can freeze for up to 3 months. Stack the squares in an airtight container with baking parchment between the layers.