The she who's back is the TV chef RA has said he would like to kiss after she's eaten chocolate cake. An announcement of her return to UK tv was posted on twitter today, along with the following description..
>Nigella's Kitchen Thursday 30 September
8:00pm - 8:30pm - BBC2 - You Know It Makes Sense - 1/13, series 1
Only the lusciously lovely Nigella Lawson could get away with describing a cheesecake filling as possessing "just a hint of inner-thigh wibble". That Nigella, she's such a tease. She makes said cheesecake in her black silk dressing gown, then later shimmers into her gorgeous, fairy-light-garlanded kitchen from a drinks party with her fabulous friends, kicks off her leopard-print heels, cooks for a bit, still wearing a chic black raincoat, before confiding: "You know what, I need to disrobe." Yes, I bet an awful lot of male viewers will be wibbling at this point. She's such fun and so flirty, it's easy to forget that she's a pretty good cook, too. Once you get past the whole London lifestyle, Georgy Girl bits of the programme - there's Nigella at Sloane Square Tube station! There she is on Westminster Bridge! - you'll want to dash to the supermarket to buy the ingredients for her pasta and salami dish. And her "praise chicken" is a dream.Radio Times reviewer - Alison Graham<
Would Richard be all over that(see chocolate nibbles) IF asked to guest on her show?...The question is begging to be asked in a poll...Here's chef Lawson bearing chocolate...RA looks rather non-committal, doesn't he?...
This is a quick but impressive dish by Jamie Oliver.
8 ounces couscous (230g)
2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g)
fresh ground black pepper
16 asparagus spears
1 -2 red chile, deseeded and finely chopped
4 ripe tomatoes, roughly chopped
juice of 2 small courgettes, sliced into batons (if puzzled..see below)
1/4 cup fresh coriander, roughly chopped
2 tablespoons sour cream
Directions:Prep Time: 15 mins
Total Time: 20 mins
1 Put your couscous in a bowl, then pour over just enough water to cover it. 2 Set aside for 3 minutes to allow the couscous to soak up the water. 3 Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper. 4 Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste. 5 Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side. 6 Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste. 7 Add the couscous to the veggies in the pan and mix. 8 Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute. 9 Serve:. 10 Slide everything on to plates and spoon over some sour cream.
For anyone else who like me said to themselves "what the devil are coquettish-sounding courgettes?" - here's the answer... Wikipedia: Zucchini / Courgette - Origin: Italy, 19th century
The zucchini (pronounced /zʊˈkiːni/, plural: zucchini or zucchinis) or courgette (/kʊǝˈʒɛt/ or [kɔːˈʒɛt], plural: courgettes) is a popularly cultivated summer squash which often grows to nearly a meter in length, but which are usually harvested at half that size or less. Along with some other squashes, it belongs to the species Cucurbita pepo. Zucchini is the more common name in North America, Australia, Germany and Italy (zucchina/e), while courgette is more commonly used in the United Kingdom, Greece, New Zealand, Ireland, France, the Netherlands, Portugal and South Africa. Zucchini can be dark or light green, and generally have a similar shape to a ridged cucumber.