Ode to Nigella 18 – Totally Chocolate Chocolate Chip Cookies

Nigella attributes these to Elinor Klivans and her book Big Fat Cookies, so technically this might not be a Nigella recipe, but you know, she has it in her latest cookbook Nigella Express so I’m taking it as legit.

These are not so much biscuits as saucers. It makes 12 chocolate plates or 24 biscuits.

Totally Chocolate Chocolate Chip Cookies

  • 125g chocolate, minimum 70% cocoa
  • 150g flour
  • 30g cocoa
  • 1tsp bicarb
  • 1/2tsp salt
  • 125g butter
  • 75g light brown sugar
  • 50g sugar
  • 1tsp vanilla extract
  • 1 egg, cold from the fridge
  • 350g semi-sweet chocolate morsels or dark chocolate chips
  1. Preheat the oven to 170C
  2. Melt the chocolate in a double saucepan on the stovetop or in the microwave
  3. Mix the flour, cocoa, bicarb and salt together
  4. Cream the butter and sugar together
  5. Fold in the chocolate and then add the egg and vanilla
  6. Mix through the dry ingredients and then the choc chips
  7. Using an icecream scoopp, scoop out 12 equal-sized mounds on a lined baking sheet about 6cm apart. Do not flatten them
  8. Cook for 18 minutes and let cool for 4-5 minutes before transferring to a cooling rack.

I used white chocolate chips as I didn’t have dark chocolate ones.

Nigella Lawson feast from Feast: sage and onion chicken and sausages, chocohotpots, peas and lettuce, potato gratin

Monday night saw me make the most kick-arse dinner for some months. It was all from Nigella Lawson’s Feast cookbook, something I am somewhat obsessed with, so bear with me…

This is what it all looked like come dinner time:
Sage and onion roasted chicken and sausages

Nigella Lawson, Feast
I saw her make this and was intrigued. Intrigued enough to cook it, and MY GOODNESS was it seriously delicious.

  • 2kg chicken, cut into 10 pieces (or 10 drumsticks or thigh pieces or whatever you choose)
  • 12 chipolata sausages (she suggests anything from a traditional English sausage, to Italian or Chorizo)
  • 1 large onion, cut into eighths
  • 1 lemon, juiced and rind cut into eighths
  • 125ml olive oil
  • 1 tablespoon dried sage leaves
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons English mustard
  • cracked pepper
  1. Put all the marinade ingredients in a large snap-lock bag (this is a great Nigella tip as it cuts down on washing up and lets your really mush the marinade into the meat)
  2. add the chicken and really mush the marinade and chicken together. Depending on when you do this, either refrigerate or leave at room temperature (I made it on a cold wet day and left it at room temperature for about an hour and a half)
  3. preheat oven to 220C
  4. pour the whole lot into a baking dish and tuck the sausages in around the chicken pieces
  5. sprinkle over the fresh sage
  6. bake for 1hr 15mins, turning everything occasionally so it all browns evenly.

Potato gratin

Nigella Lawson, Feast

I had been craving this for weeks and this seemed like the perfect occasion to satisfy it. The recipe was essentially the same as the potato dauphinois that I’ve been making for years, but it features this fancy thing with an onion. Mind you, on eating, it tasted no different, so I leave the decision on the value of the extra effort to you…

  • 2kg potatoes
  • 500ml milk
  • 500ml double cream
  • 1 onion, peeled and cut in half
  • 2 cloves, one stuck into each half of the onion
  • 1 tsp nutmeg
  • 3-4 bay leaves (although it was too wet for me to bother going out to the garden to get these)
  • good pinch of sea salt (Nigella says 1 tablespoon, I say woo down nelly on the salt)
  1. Preheat oven to 220C
  2. Bring the milk and cream to the boil with the onion, nutmeg and bay leaves, turn off the heat, put a lid on and let the onion infuse the milk.
  3. Peel the potatoes and slice 1cm thick – I use a mandolin for this as it turns a painful, time consuming job into something relatively painless.
  4. Put the potatoes into the milk mixture and bring it back to the boil.
  5. Reduce to a simmer and cook until the potatoes are soft but not falling apart.
  6. Grease a large baking dish (about 30x37cm) and as you transfer the potatoes remove the onion and cloves and the bay leaves.
  7. Pour over the milk mixture and then bake for about 15 minutes or until its all golden and bubbling.
  8. Seriously one of my most favourite dishes of all time.

 

Peas with lettuce

Nigella Lawson, Feast

I have never ever been one for the cooked lettuce concept, but this, this has changed my world.

  • 2 spring onions, finely sliced
  • 45g butter
  • 1 baby cos lettuce, finely shredded
  • 250g frozen baby peas
  • 125ml chicken stock
  1. Cook the onion in the butter until soft, then add the lettuce and cook until it has wilted.
  2. Add the peas and stock and cook over a robust simmer until the stock has reduced slightly and everything is tender.

(Nigella – on the episode she cooks this on – says to cook for 20 minutes or so but I think 10 is ample)

For dessert I did my Chocolate Sludge, but it was weird and didn’t go sludgy at all. I think it’s because it was cooked and we didn’t eat it for a while, so the sauce component sort of got absorbed into the cakey top.

As there was enough of everything to feed the whole family again on Tuesday night, I made a new dessert – Nigella’s Chocohotopots.

 

Chocohotopots (makes 4)
Nigella Lawson, Feast

  • 125g butter
  • 125g dark chocolate
  • 2 eggs
  • 150g caster sugar
  • 3 tablespoons plain flour
  1. Pre-heat the oven to 200C and grease 4 small ramekins (I used 1 cup size and you fill them about half way)
  2. melt the butter and chocolate together and let cool slightly
  3. in a bowl beat the eggs with the sugar, then fold in the flour
  4. pour in the melted choc butter mix and fold together
  5. spoon the gooey mixture into the ramekins
  6. cook for 20 minutes – the tops go all cracked and lovely and inside is just this gooey goodness.

I mean how easy is that? And can I just say, they are a.m.a.z.i.n.g. – and that’s from someone who really doesn’t do chocolate.

(Note: the recipe in the book adds 100g white choc chips, which you fold through at the end, but this just sent them over the edge. Chef and I agreed they would be divine with some raspberries folded through them.)

Easy chocolate cake and icing

I LOVE this cake because it’s chocolatey but doesn’t have that whole palaver of having to melt chocolate. I believe this is the perfect kids recipe for a young ‘un having their first go at baking something. It’s a Royal Easter Show Award winning recipe that I got out of Delicious magazine many years ago (as in late90s, early00s). I can’t remember it’s owner, but I do know it was a bloke. It is an absolute snap and actually gets better with age – if it lives that long.

You can make it any which way – cupcakes (it will make 30 cupcakes, 20 or so muffin-size), two 20cm round cakes then wedged together with icing, one 26cm round or square cake or a slab cake.

See, it is a go-to recipe in this house.

 

The easiest one bowl chocolate cake in the world

  • 2 cups SR flour
  • 2/3 cocoa powder
  • 1tsp instant coffee powder
  • 185g butter – v soft but not melted
  • 2 tsp vanilla
  • 1 3/4 cup caster sugar
  • 3 eggs
  • 1 cup water
  1. Preheat the oven to 170C and grease your chosen tin
  2. Put all the ingredients in a bowl and mix until smooth and pale – about 6 minutes in my kitchen-aid
  3. Bake for 1 hour or until cooked through
  4. Cool for 5 minutes or so in the tin and then turn out to cool before icing.

Ice with chocolate butter icing or lemon icing.

Chocolate icing
(quadruple for the cake if you do two rounds and sandwich them together)

  • 1 1/2 tblsp cocoa powder
  • 1 tblsp milk
  • 75g soft butter
  • 3/4 cup icing sugar
  • 1/2 tsp vanilla
  1. Combine all the ingredients in a mixer and beat until pale, light and fluffy and ice the cake accordingly.

Lemon Icing

  • About 2 cups of icing sugar
  • a knob of butter (a tablespoon would be a good bet), melted
  • juice of a lemon
  1. Mix together and add some more lemon juice or boiling water to get a nice consistency. You know, dollopy – not too runny, not too stiff.