Cookbook tested: At My Table by Nigella Lawson
The queen of home cooking, Nigella Lawson, has released a new book, once again packed with dishes that should be perfect for the home cook. I’m happy to test whether they really are that suitable for you.
The book begins with a number of basic recipes featuring eggs, garlic bread with mozzarella and chili pepper, toast and toasted sandwiches, pastas and chutneys. Then come the recipes with fish, poultry and meat, including an amazing-looking slow-roasted pork shoulder with caramelized garlic and ginger. The final section of the book is packed with the sweet treats we have come to expect from Nigella: decadent, lots of frosting and lots of butter.
Simple go-tos
As a somewhat overenthusiastic hobby cook, the recipes may seem a little too easy at first glance, insofar as that’s possible. Spaghetti with mushrooms or fried potatoes—surely I’ve been able to make those for ages? Then I remember that I’ve had that feeling with all the books by the sultry English TV star, and yet her cookbooks are the ones I ultimately cook from most. The seemingly simple dishes are now my go-tos for a weekday meal, and I make them so often that I almost think they’re my own recipes.
Familiar and new
I can easily imagine that happening with this book too. Because with those fried potatoes, she adds a splash of apple cider vinegar for a salt and vinegar effect. And the mushroom pasta gets an unexpected Asian twist. Pancakes with Peking duck are my favorite. Nigella makes a similar recipe, but with slow-roasted lamb. Almost all the dishes combine familiar recipes with something new, and that inspires you to cook. It does for me, at least.
Indulgent cakes
The two recipes I tested are both right at the back of the book in the dessert section. Because when I think of Nigella, I think of indulgent cakes with a creamy component. The blondie cake is baked for exactly as long as needed to remain very soft and gooey inside. That does mean it falls apart a little and isn’t as pretty as in the photo in the book, but it’s the tastiest blondie I’ve ever eaten, with a wonderfully crisp top. You eat it with crème fraîche and raspberries, which are wonderfully refreshing alongside the sweet cake.
The lemon cake with blueberry compote is also a moist cake with a creamy dollop. This time it’s coconut yogurt, flavored with powdered sugar and vanilla. The entire cake is vegan too, and I don’t miss the butter for a second. Both recipes are foolproof. If you have a kitchen scale and can stir ingredients together in a bowl, you can make these bakes yourself.
Perfect for every home cook
All the other dishes look easy enough to make too. They don’t use too many exotic ingredients that require you to search high and low, and the preparations are manageable. Easy enough for a beginner home cook, but the seasoned cook won’t be bored.
At My Table
Nigella Lawson
€ 34,99
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