The festive season is upon us and many Nigella fans want to get their hands on her Cook, Eat, Repeat recipes.
Whether you’re adding sweet treats to the Christmas menu or want a go-to recipe for a turkey to impress, Nigella’s got some tricks up her sleeve for a show-stopping feast.
Self-confessed “queen of kitsch Christmas clutter’ Nigella is bringing some of her foodie know-how to the BBC once again. So, let’s find out more about how to recreate Nigella’s Cook, Eat, Repeat recipes. Her vegan gingerbread, pomegranate fizz cocktails, and Norwegian pork ribs explored…
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Nigella’s Linzer cookies
This year, if you fancy whipping up some top-notch cookies akin to a very posh Jammy Dodger, look no further than Nigella’s Linzer cookies.
Let’s take a look at how to make the Austrian Christmas cookies. You’ll need a food processor for her recipe.
Place the cookies in the oven at 180 degrees celsius and bake for nine to 10 minutes. Once baked, dust the tops of the cookies with icing sugar.
Nigella then mixes up the jam for the cookie filling. She mixes equal amounts of redcurrant jelly with raspberry jam.
She advises adding half a teaspoon of filling per cookie. Then place the dusted top halves onto the bottom halves of the cookies.
Make Nigella’s pomegranate fizz
Get the pomegranates and limes at the ready to make Nigella’s festive pomegranate cocktail
You’ll need to combine sparkling muscat with 100ml of fresh pomegranate juice and 100ml of freshly squeezed lime juice.
Nigella recommends opting for Asti Spumante for the Christmas drink.
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Vegan gingerbread is Nigella’s go-to
During Cook, Eat, Repeat, Nigella describes her gingerbread as “savagely intense.”
Here’s how to make the gingerbread…
Take the mixture off the heat and add into the warm pan 250ml oat milk, 300g plain flour and stir.
In a separate cup, mix one teaspoon of bicarbonate of soda, two tablespoons of warm water, and two teaspoons of cider vinegar. Add this to the gingerbread mix and stir.
Pour the mixture into a 23cm square tin lined with some overhang to lift the gingerbread out when cooked.
Place into the oven at 170 degrees Celsius and bake for 50-55 minutes.
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Nigella’s Norweigan pork
Nigella’s Norweigan pork ribs really stole the show on Cook, Eat, Repeat.
The ingredients are as follows:
Here’s how to recreate her delicious-looking dish:
For the first 45 minutes of cooking set the temperature to 220 degrees Celsius with the foil lid on.
After 45 minutes, remove the foil and score squares on the rind using a sharp knife.
Put the pork back in the oven at 170 degrees Celcius and roast for two and a half hours – without the foil covering.
Finally, turn the oven back up to 220 degrees for around 15 minutes until the crackling is golden brown and crispy.
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