As you can guess from the title of this blog entry, I’m a bit of a fan of Nigella. In fact, she is my number one food hero.
She’s inspiring in the kitchen, doesn’t make you feel guilty for using tinned tomatoes or lemon juice out of a bottle – and always has a yummy short cut to make everyone’s lives just that much easier. What’s not to love?
However, Nigella has become famous for her overzealous use of adjectives and while it seems to annoy the hell out of some people – I find it extremely amusing!
Here are just a few examples of her wordiness which I came across in just one episode of Nigella Kitchen:
On black olives in a bowl of spaghetti – “I just love how they look like teddy bear’s noses”.
Really? Not too sure that I can ever get a nose out of an olive – but each to their own, I guess.
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We all know that meals can be time intensive, and during the week – we need all the ideas we can to get dinner done quick. So, I have a great trick that’s going to cut down the time you spend with your chopping board.
Infusing oil with different flavours, including garlic, chilli, rosemary and even ginger – is a great way to add flavours to your salads, sauces and marinades without having to chop anything up. Perfect! This is a concept the express cooking queen, Nigella is very fond of.
Today’s recipe is one of Matt’s specialties. He made this for me after watching Nigella Express. As the name suggests, it’s quick and relatively easy. In this series, Nigella has so many tips and tricks to save time, while not skimping on flavour. Some of them include using flavoured oils …
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