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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking [Englisch] [Gebundene Ausgabe]

Nigella Lawson
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Produktbeschreibungen

Amazon.de

Those who love comfort food have cause to be grateful for Nigella Lawson's book How to Be a Domestic Goddess. Cause, too, perhaps, to wonder that she isn't the size of a house, since baked comfort foods typically encompass large quantities of butter, cream, eggs, sugar, chocolate, nuts, cream cheese and all the other foodstuffs to which with dreary inevitability attaches the deadly word "sinful". But in Nigella Lawson's hands these dangerous, even feared, substances are transmuted alchemically into the healing balms of the goddess, who presides (perhaps a little ironically) over a harmonious kitchen realm.

The recipes are suitably divine, covering cakes, biscuits, pies, puddings, breads, with special sections on cooking for (and by) children and Christmas. Most are sweet, though there is a choice selection of savoury pies and puddings--Pizza Rustica, Steak and Kidney Pudding, Cornish Pasties. The sweet things range from the airy elegance of Pistachio Macaroons, through the luscious spiciness of Norwegian Cinnamon Buns, to the trailer-trashiness of Coca-Cola Cake.

Nigella Lawson's poise never falters, whether she is discussing serving mulled wine with mince pies ("Don't fight it") or a strange passion-fruit liqueur required for one of her trifles ("the most divinely camp liqueur you could ever come across"). She plays a kind of game with her readers, insisting constantly on her greed, but really invoking our own. What a fascinating book: hints of obsessiveness revealed behind the beautifully projected personality of a laid-back voluptuary.--Robin Davidson

Pressestimmen

"Working mothers must give thanks to Nigella... What sets her apart from every other food writer is her empathy with working women and her realism... Every page of How to be a Domestic Goddess is imbued with warmth" The Times "How to Eat was sheer joy... Now she's done it again. If ever baking needed pepping up, Nigella does it" Daily Express "Her prose is as nourishing as her recipes" -- Salman Rushdie Observer "Cerebral and scintillating advice for the hungry, peppered with wit" Sunday Times "Passionate, informative, detailed, bossy and admirably practical" Evening Standard

Werbetext

The beautiful, bestselling classic that puts baking back into our kitchens and our lives.

Synopsis

In the busy, stressful life of the modern woman, there could be more feelgood mileage from running up a tray of muffins or baking a cake than in almost any other cooking. But we're so busy making efficient, 'modern' food, that we too easily forget, what Nigella demonstrates in this mouthwatering and deliciously reassuring cookbook, that actually it's not hard to make a cake, that the appreciation and satisfaction it brings are out of all proportion to the little effort involved. A domestic goddess has to maintain her cool when faced with pastry - but with Nigella's guidance even shortcrust pastry can be pretty pain-free. Here at last is the book which understands our anxieties, feeds our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's kitchen and our lives. Everything from cup cakes to certosino, from brownies to bagels, from peach cream pie to pizza, chewy amaretti to Blueberry boy-bait, from baklava to a Barbie cake, as well as children's cooking, Christmas baking and other family treats.

Über den Autor und weitere Mitwirkende

Nigella Lawson is the food writer for Vogue and author of How to Eat. She originated the restaurant column in The Spectator and writes regularly for Sainsbury’s Magazine, the Observer and other publications. She is married to the writer and journalist John Diamond and they have two children. She currently lives in London.

Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.

Cappuccino Cupcakes

The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha.

For the cupcakes:
3/4 cup self-rising cake flour
1/2 cup soft unsalted butter
7 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 heaped tablespoon instant espresso
2-3 tablespoons milk

For the icing:
5 1/2 ounces white chocolate
1/4 cup butter
1/2 cup plus 1 tablespoon sour cream
1 2/3 cups confectioners' sugar, sifted
scant teaspoon cocoa powder

12-cup muffin pan with paper baking cups

Preheat the oven to 400°F.

Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft, dropping consistency. Spoon into the baking cups in their pan and put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack.

When they're completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it's cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners' sugar. And if the consistency isn't right for icing, add either hot water to thin or more sifted sugar to thicken. Spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, by pressing a little through a tea strainer, so that they look like little cups of dusted cappuccino.

Makes 12.

Pistachio Macaroons

These are the world's most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they're paired. Of all the recipes in this book, this is the one of which I think I'm most proud: cookie bliss.

These are perfect at the end of dinner alongside some confectioner's-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or cake stand.

Makes 20 sandwiches

For the macaroons:
1/3 cup or 3 ounces pistachios
3/4 cup confectioners' sugar
2 large egg whites
1 tbsp sugar

For the buttercream:
1/4 cup or 2 ounces pistachios
1 2/3 cups confectioners' sugar
1/2 cup unsalted butter, softened
2 baking sheets, lined with parchment paper

Preheat the oven to 350°F.

Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.

Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.


From the Hardcover edition. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
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