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    25 Recipes

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    This is again a recipe from Nigella Lawson's cookbook 'Feast'. These are so light, airy and yummy, you just HAVE to give them a try!

    Recipe #307044

    This is the perfect after-dinner cake. The recipe is from Nigella Lawson's 'Feast'.

    Recipe #303262

    This is a lovely, rich chocolate mousse and is very easy to make. The only thing is to have a good timing. You have to work quick and carefully, or the chocolate will set in the egg yolk mixture before you're able to fold in the egg whites.

    Recipe #304060

    From her book 'Arabesque'. Fried onions, feta cheese and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.

    Recipe #304399

    Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.

    Recipe #304356

    This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with potato starch and is not as firm as a jelly set with gelatine.

    Recipe #304405

    Ideal for entertaining, as they can be kept in the fridge for up to a day.

    Recipe #304054

    This is my favourite of all sandwiches. It makes a wonderfully fresh and healthy lunch when accompanied by a berry-and-yoghurt smoothie.

    Recipe #307451

    Very refreshing and healthy drink! You can adjust the quantities to your taste. Prep time doesn't include freezing the fruit.

    Recipe #304016

    A wonderfully refreshing, delightfully tart sorbet. Limes always seem to have more than a hint of coconut about them, so teaming this sorbet with a coconut ice cream works well. In fact, if you think about all the other fruits that grow in similar climate and base your ideas on combinations of these, you can't go far wrong.

    Recipe #303900

    If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what’s required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.

    Recipe #303149

    Recipe #304390

    Wonderful recipe from 'Nigella Bites'. You can prepare the cake base in advance and let it rise in the refridgerator overnight, so that you can bake it in the morning for a delicious breakfast treat.

    Recipe #303276

    This gluten-free recipe is from Nigella's 'Feast' and is relatively quick and easy to make.

    Recipe #303309

    From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.

    Recipe #303266

    This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.

    Recipe #305015

    These cookies have a melting, buttery texture and hold their shape very well while baking. The dough freezes well so you can make a double batch and wrap some dough in clingfilm to stash in the freezer. I like them best without icing. The recipe is from Nigella Lawson's 'How to be a Domestic Goddess'.

    Recipe #332244

    Fabulous Tiramisu-like cake from the book 'Feast'. You can use store-bought chocolate cake for the base, but be sure then to cut down on the sugar in the syrup, the cream and the glaze because Nigella's home made cake isn't sweet and that's perfect for this recipe. I find it easy to assemble the cake by putting only the cake ring on a plate (forget the tin bottom), line the sides with baking parchment, then assemble the whole thing and follow Nigella's guidelines. After you take it out of the fridge, carefully remove the cake ring and baking parchment and you'll get a very pretty end result. I suggest you cut down on the syrup in the glaze anyway, otherwise it will be too sweet. Actually I find this cake much more delicious and beautiful than Tiramisu!!

    Recipe #349527

    Lovely recipe from Women's Weekly's 'Cheesecakes, Pavlovas and Trifles'.

    Recipe #304382

    Great and easy recipe from Donna Hay's 'Flavors'.

    Recipe #304721

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