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Dec 10 '11
CHEF’S BIOGRAPHY: Nigella Lawson, food enthusiast, television personality and journalist, is the bestselling author of eight books: Nigella Express: Good Food Fast, Feast: Food to Celebrate Life, Nigella Fresh, Nigella Bites, How to Be a Domestic Goddess, How to Eat, which have sold in excess of 6 million copies worldwide, and Nigella Christmas: Food Family Friends Festivities. Her groundbreaking iPhone App debuted in April 2010 and her new book, NIGELLA KITCHEN Recipes From the Heart of the Home, which accompanies her television series of the same name seen on Food Network, is a return to her signature focus on feel-good food for the way we eat today, published by Hyperion in October 2010. Nigella’s 2005 book Feast: Food to Celebrate Life inspired Nigella Feasts, which debuted on Food Network in fall 2006. The Domestic Goddess returned in her second Food Network series, Nigella Express, launched in fall 2007 in conjunction with the release of Nigella Express. American audiences also know Nigella as host of Forever Summer with Nigella, her popular cooking/lifestyle series that aired on Style, and Nigella Bites, which aired on E! Entertainment Television and Style. In July 2003, Nigella launched Nigella Lawson’s Living Kitchen, a range of kitchen items designed in collaboration with Sebastian Conran, to widespread acclaim in the U.S. Nigella was Deputy Literary Editor of The Sunday Times before pursuing a successful freelance career. She has written for a variety of magazines and newspapers, including The Sunday Times, Evening Standard, Guardian, Daily Telegraph, Observer, Times Magazine and in the U.S. for Gourmet and Bon Appétit magazines. She originated the restaurant column in The Spectator and wrote the food column for British Vogue for several years. Nigella also wrote a bi-monthly food column for The New York Times Dining In, Dining Out section. Hailed as Author of the Year by the 2001 British Book Awards, Nigella was also named Bon Appétit magazine’s 2002 “Tastemaker of the Year.” How to Eat was honored as the 1998 British Books Awards Illustrated Book of the Year, while How to Be a Domestic Goddess was named Cookery Book of the Year by the Guild of Food Writers in 2001. Nigella Bites received the WH Smith Book Awards 2002 Lifestyle Book of the Year, with the cooking series based on the book winning the Gold Ladle for Best Television Food Show from the World Food Media Awards in 2001. In 1992, Nigella married the journalist and broadcaster John Diamond. John was diagnosed with throat cancer in 1997 and died in 2001. They had two children together, Cosima and Bruno. Nigella remarried in 2003 and lives in London with husband, Charles Saatchi, and her children. Recipe CHOCOLATE CHEESECAKE Ingredients Cheesecake base: 1 1/3 cups graham cracker crumbs 1/2 stick butter 1 tablespoon cocoa Cheesecake filling: 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon custard powder 3 large eggs 3 large egg yolks 2/3 cup sour cream 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water Sauce: 3 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup Special equipment: 9-inch springform pan Directions Preheat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

CHEF’S BIOGRAPHY:

Nigella Lawson, food enthusiast, television personality and journalist, is the bestselling author of eight books: Nigella Express: Good Food Fast, Feast: Food to Celebrate Life, Nigella Fresh, Nigella Bites, How to Be a Domestic Goddess, How to Eat, which have sold in excess of 6 million copies worldwide, and Nigella Christmas: Food Family Friends Festivities. Her groundbreaking iPhone App debuted in April 2010 and her new book, NIGELLA KITCHEN Recipes From the Heart of the Home, which accompanies her television series of the same name seen on Food Network, is a return to her signature focus on feel-good food for the way we eat today, published by Hyperion in October 2010.

Nigella’s 2005 book Feast: Food to Celebrate Life inspired Nigella Feasts, which debuted on Food Network in fall 2006. The Domestic Goddess returned in her second Food Network series, Nigella Express, launched in fall 2007 in conjunction with the release of Nigella Express. American audiences also know Nigella as host of Forever Summer with Nigella, her popular cooking/lifestyle series that aired on Style, and Nigella Bites, which aired on E! Entertainment Television and Style.

In July 2003, Nigella launched Nigella Lawson’s Living Kitchen, a range of kitchen items designed in collaboration with Sebastian Conran, to widespread acclaim in the U.S.

Nigella was Deputy Literary Editor of The Sunday Times before pursuing a successful freelance career. She has written for a variety of magazines and newspapers, including The Sunday Times, Evening Standard, Guardian, Daily Telegraph, Observer, Times Magazine and in the U.S. for Gourmet and Bon Appétit magazines. She originated the restaurant column in The Spectator and wrote the food column for British Vogue for several years. Nigella also wrote a bi-monthly food column for The New York Times Dining In, Dining Out section.

Hailed as Author of the Year by the 2001 British Book Awards, Nigella was also named Bon Appétit magazine’s 2002 “Tastemaker of the Year.” How to Eat was honored as the 1998 British Books Awards Illustrated Book of the Year, while How to Be a Domestic Goddess was named Cookery Book of the Year by the Guild of Food Writers in 2001. Nigella Bites received the WH Smith Book Awards 2002 Lifestyle Book of the Year, with the cooking series based on the book winning the Gold Ladle for Best Television Food Show from the World Food Media Awards in 2001.

In 1992, Nigella married the journalist and broadcaster John Diamond. John was diagnosed with throat cancer in 1997 and died in 2001. They had two children together, Cosima and Bruno. Nigella remarried in 2003 and lives in London with husband, Charles Saatchi, and her children.

Recipe

CHOCOLATE CHEESECAKE

Ingredients

Cheesecake base:

Cheesecake filling:

Sauce:

Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

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  3. pauledaniels said: One of my favorites; I like her cookbook, Feast; it’s a holiday tradition to open it up and spend time in the kitchen with her recipes.
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