Posted in book review, cake, food, recipes

feb express

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Continuing with my one-cookbook-per-month challenge, for February I chose Nigella Express. This is a book I use regularly, but there were still plenty of recipes I wanted to try. So we stocked up on sugar, butter, cream and wine, and were ready to begin.

Oh my word, was this a wondrous month. Flavoursome Coq au Riesling, Macaroni Cheese (with a clever trick to avoid making a white sauce from scratch), Buttermilk Roast Chicken and New Orleans Coleslaw (made for a shared lunch at church) and Festive Fusilli served with Halloumi Bites (the best accompaniment to an evening catching up with a vegetarian friend).

There was not a single pudding which let us down in any way, shape or form: Caramel Croissant Pudding, Flourless Chocolate Brownies (served with ice cream), Orange French Toast, Instant Chocolate Mousse, Chocolate Chip Cookies (made for a friend’s baby shower: said baby is still in there, guzzling away), Glitzy Chocolate Puddings and Ice Cream Cake (made for my birthday). I would happily eat any or all of these puddings at any time of the day or night. I swear: not one of these puddings will be absent from the Kingdom of Heaven.

It was a magical morning when we discovered the ease and deliciousness of Oeufs en Cocotte. The baked egg definitely improves upon the boiled egg for (predominantly) lack of shell, but also for the possibilities of adding chopped ham, diced mushrooms, or pretty much anything small and complementary. This and poached eggs have become my new Favourite Ways with Eggs for 2015. (Hashtag, anyone?)

The ‘Get up and Go’ chapter – a range of more interesting breakfast ideas than cereal and toast – proved popular in the Desert household. We had a Valentine’s Brunch with Smoothies, Chopped Fruit Salad, Breakfast Bruschetta, Green Eggs and Ham (pesto pancakes) and Breakfast Bars. The Pear and Ginger Muffins were sadly not as more-ish as the other options.

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Mediocre was the Red Prawn and Mango Curry – I mean, any curry is a good curry (right?) but this one wasn’t up there with my favourite curry recipes of all time (and I do have a few, so I’ve every right to be picky). The Potato and Mushroom Gratin was OK as an accompaniment, but not so good that I’d remember to get the book out again for it. Sweetcorn Chowder was a good option for a veggie dinner, served with toasted nachos and cheese, but I’m not sure I like sweetcorn enough to have a whole bowlful of it in one sitting.

The Naan Pizzas were a let down. OK so it’s a clever idea and, yes, I’ll accept that naans make better pizza bases than shop-bought pizza bases, but the suggested toppings (chiefly mushrooms) were rather lacklustre. I left these for Desert Dad and the kiddoes one evening when I hopped off to a meeting, and they were Not Impressed.

The Brandied Bacony Chicken was just not Brandied or Bacony enough to warrant the addition of these ingredients to a simple roast chicken (which, let’s face it, is one of the most Express things you can make, and tastes flippin’ fantastic with it). The Croque Monsieur Bake – basically a baked ham and cheese sarnie – was a disappointing dinner. And I just couldn’t get the Cheese Fondue to work. I mean, I did leave it unattended for an hour while I went out (accidental) but even before this, the gloopy cheese and simmering wine just didn’t want to be friends.

I think the Maple Chicken ‘n’ Ribs would have been nice, but I managed to overcook these just a little:

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Sorry Nigella.

However, on the basis that the good recipes were really, seriously good, this book is a definite keeper. And you know the best bit?

There are still loads of recipes left to try!

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Author:

I'm a stay-at-home mum to four kids between 1 and 6, and was formerly a teacher. I blog about living life as a disciple of Christ whilst coping with the demands and excitements of having small children. I've been battling an addiction with chocolate for many years. I'm generally winning, but my teeth are not.

2 thoughts on “feb express

  1. Ooh I LOVE Nigella! Her whole attitude to food is just delightful. Jewish-inspired cuisine with the bacon left in – allusions to the Kingdom of Heaven are far from exaggerating here! What a yummy month you had x

  2. You live your life around food!! Just tell me how to make a white sauce without making a white sauce! I’m guessing crème fraiche?

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