Trust your instincts to cook the best: Nigella Lawson
You might have often been smitten by her skills in the kitchen and her peachy beauty, but when we spoke to food expert and author Nigella Lawson, she revealed to us the secret to whipping up a lip-smacking meal.india Updated: Apr 10, 2013 01:11 IST
You might have often been smitten by her skills in the kitchen and her peachy beauty, but when we spoke to food expert and author Nigella Lawson, she revealed to us the secret to whipping up a lip-smacking meal. “It’s all about instincts! While timing is also vital, you need to learn to trust your instincts,” said the the 53-year-old, adding, “Everyone can put a meal on the table, but to cook, you have to learn to start trusting your own taste. I think all my recipes can be attempted by people who hitherto never really cooked.”
Known for her quick-application recipes, the Brit food show host, whose new Italian food series, Nigellissima, will air on TLC from next week, feels that it’s the fluid nature of Italian food that makes it popular worldwide. “Italian food can be incorporated into various cuisines of the world... it’s more of a home cuisine, and not in that sense a restaurant cuisine. Anyone can make Italian at home, and just as I incorporate my Englishness, an Indian cook could bring his Indianness,” she said, adding, “I don’t particularly believe in what is called fusion food, but I believe that when we cook, we bring our own culture and identity in our recipes.”
With cooking being a passion and love for many, youngsters are eager to take it up as a profession, with glamour too being a part of the deal. “People don’t realise how gruelling working in a restaurant kitchen is. They tend to think that it’s all glamorous and fun. But, I believe that being a home cook is more creative, because when you’re in a professional kitchen, your job is to turn out the same dishes day in day out. So, in a sense, it’s a factory, whereas I open my fridge and I can cook what I want,” said Lawson.nigella’s easy
Chocolate Olive Oil Cake Incredibly easy to make, it actually doesn’t contain chocolate, but cocoa. I use a light olive oil, ground almonds in place of flour. Someone who’s never even baked before, could make it.
Coffee Ice Cream
Made with condensed milk, cream, coffee liquor and instant espresso powder. You don’t need a machine, just stir it, whip it all and freeze it. It shouldn’t be that simple, but it is!
Eggs In Purgatory
Fry chilli, garlic in a small pan and add chopped tomatoes. When it’s bubbling, crack open an egg or two and top with grated parmesan and semi cover with a bit of foil. Cook for about five minutes.