Or perhaps he's retired now; as an American I forget that in some other countries people can still retire without penury. Scatter half of the raspberries over the cake, then spoon the ice cream on top, pushing it right into the corners.

Nigel Slater - The Kitchen Diaries volume i

One of the few paragraphs that make beets sound appealing: "Two of us ate the beets and their greens with slices of crumbly goat cheese, hacking off bits of cheese and pushing them on to the still-warm beets with ruby-stained fingers. He is co-founder and Executive Director of Sloe Films andhas set up The Great Oven, an intiative supporting sustainable food relief in refugee camps, war-torn communities andinner cities in crisis. Having written and presented nine television series for the BBC including Simple Suppers, Dish of the Day andEating Together, his latesttelevsion work is thethree part documentary series,Nigel Slater’s Middle East, in which he travelled through Turkey, Iran and Lebanon. I made one of the salads he described - spinach, fresh apple, toasted walnuts, walnut oil and goat cheese - and it was incredible!Late in the afternoon, and having spent the entire day tying up the sagging dahlias and the flopping sweet peas and tugging hard at the climbing nasturtiums that threaten to strangle the remaining tomato plants, I realise how hungry I am.

The Kitchen Diaries II by Nigel Slater | Waterstones The Kitchen Diaries II by Nigel Slater | Waterstones

I bought it for the text of course, not the pictures, but a prettier execution would have been nice. Not only are they filled with great recipes but, importantly to me, the text in between the recipes is engagingly descriptive and effortlessly witty. Slater's evocative prose gives the impression that you are already devouring that strawberry mascarpone tart"Financial Times, Books of the Year. It is more of a diary than a cookbook, but there is an abundance of recipes - recipes that are easy to follow and ingredients that are easy to source and to be enjoyed at their best!This engaging book and its sequel follow Slater's personal cooking through a year, and the menus and recipes range from simple garden suppers to feasts for major holidays. Herein are conversations onthe point of cooking withmeat on the bone;the coolness of juniper;cheating with puff pastry; cooking incast iron; the best goat's milk cheeses; nettles in the kitchen; taming beetroot's sweetness; the importance of the right whisk; picking plums and using up leeks.

Nigel Slater - The Kitchen Diaries volume ii

Lift the birds out and keep them warm (I do this in a warmed Pyrex bowl with a plate on top), then put the sauce over a moderate heat and let it reduce by a third, until it is glossy but not especially thick. Carefully check the chicken wings for stray feathers (they are often the least scrupulously plucked bit of the bird), then put them in a roasting tin. Inviting, sumptuous, but never prentious, Nigel Slater talks us through a year of meals he cooks and eats, tantalising with delicious details. The first two trees I planted in this garden were apples: a Blenheim Orange, the apple of the Benedictine monasteries, for cooking, and a Discovery for its copious blossom and the scent of its small, flat fruit, which reminds me of the apple trees we had when I was a child.Ribston Pippin, Jupiter and the Pearmains are sure to be a cracking eat this early in the season, though I have been known to pick up early Coxes too, before they soften and their flesh sweetens. Warm 3 tablespoons of olive oil in a shallow heavy-based ovenproof pan and lightly brown the shallots on both sides. The one similarly unusual book that comes to mind is the great `Honey from a Weed' by Patience Gray in that both are culinary diaries. Die Rezepte selbst sind weitgehend unkompliziert und mit einem überschaubaren Zeitaufwand zu realisieren.

Nigel Slater’s new Kitchen Diaries 12 delicious recipes from Nigel Slater’s new Kitchen Diaries

This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. The figs we eat today are those sent by a kind reader, and we gorge on their melting flesh like lushes. Sweet, slightly hot and absurdly sticky, they will fill the kitchen with that warm, aniseed smell you so often encounter in Chinese restaurants. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.I think one of the things I really enjoyed and appreciated was his perspective on meals and portions. com is designed and curated by Nigel Slater and created,developed and managed by ph9 - ( http://www. Roast the ribs at 180C/gas mark 4 for an hour and 15 minutes, turning them in their sauce from time to time. I kind of think that in a way that that was partly what attracted me to working in the food service industry, was that I finally had a family.