MUTTAR PANEER - NIGELLA LAWSON
Make and share this Muttar Paneer - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
- Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
- Pour all but about 2 tablespoons of the oil out of the pan.
- Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
- Fry gently for about 5 minutes with a sprinkling of salt.
- Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
- Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
- Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
- You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
- In which case, take off the foil and add the paneer cubes to warm them through before serving.
Nutrition Facts : Calories 183.1, Fat 13.9, SaturatedFat 1.8, Sodium 99.6, Carbohydrate 11.6, Fiber 3.3, Sugar 4.5, Protein 3.9
LIPTAUER CHEESE A LA NIGELLA LAWSON
Lipatuer is a tangy, creamy cheese spread that is common throughout Austria, Hungary, and Bavaria. It is delicious with crackers, raw vegetables, and even better with sour pumpernickel bread. Cooking time is chilling time.
Provided by Cinnamon Turtle
Categories Spreads
Time 2h20m
Yield 4 Cups
Number Of Ingredients 11
Steps:
- Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
- When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
- Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.
Nutrition Facts : Calories 609.5, Fat 53, SaturatedFat 27.3, Cholesterol 160.7, Sodium 2705.8, Carbohydrate 14.5, Fiber 3, Sugar 8.9, Protein 21.9
NIGELLA LAWSON MAPLE PECAN MUFFINS
This is a Nigella Lawson recipe from 'Feasts'. It is slightly sweet and has a tender crumb. The wheatgerm makes it, sort of healthy.
Provided by daisy M
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Fill a 12 cup muffin tray with paper liners or butter it.
- You can also use mini-muffins in which case it will make about 28.
- Reserve 1/4th of the chopped pecans.
- Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
- In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
- Pour the liquids into the dry mixture.
- Gently fold to mix.
- The batter can have some lumps.
- Do not overmix because these muffins can get tough.
- Spoon into the muffin tins.
- Chop the remaining nuts finely and mix with the brown sugar.
- Sprinkle a little on the top of each muffin.
- Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
- The nut topping turns golden but the muffins will be very pale.
- Remove muffins to a cooling rack.
- Serve them warm or at room temperature, may be with some more maple syrup.
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