Oh, and the customers: pear-shaped women tucking into meringues the size of the Alps; grey-haired men in black discussing the Thomas Demand show at the Neue Galerie; gentle couples of a certain age so clearly in the throes of an affair. The Hungarians, who lay claim to the invention of this particular piece of baking, and the Viennese and Germans who have helped to ensure its place in pastry history, are unlikely to approve of this short cut, but when brushed generously with butter and with a few toasted breadcrumbs scattered among the leafy folds, filo is an admirable stand-in for the sheet of sticky, fragile and capricious strudel dough.
The traditional cooking apple such as Bramley doesn't work here, gifting your pastry with too much froth and not enough body. To the butter remaining in the pan, add the breadcrumbs and fry till they are golden and crisp. Squeeze the open edges together to seal the filling inside. (Or, God help us, two.) Everything about this classic dish works for me – its innate frugality, everyday ingredients and lack of pretension. Cut the Gorgonzola into small pieces and add to the pears. He is currently presenting BBC Two programme Middle East, which is on tonight. The studio kitchen, where I work on the recipes with James, and where we photograph them for @obsmagazine with Jonnie Lovekin. Contemporary versions can involve roasting the onions in the oven to give a more concentrated sweetness. Toss them with the lemon zest and juice, the sugar and ground cinnamon. Photograph: Jonathan Lovekin. Nigel Slater is one of Britain's best-loved cookery writers. In 2009, he presented the six-part series Simple Suppers on BBC One, and a second series the following year. Scatter any remaining breadcrumbs over the top sheet of pastry. I have a love of Europe's time-worn cafés. Prior to this, Slater was food writer for Marie Claire for five years.
He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. But for now I shall let it sleep.
What is probably the world's best-known soup has much to offer if we get it right. Nigel Slater, 59, is a food writer, journalist and broadcaster from the United Kingdom. Their latest, Nigel Slater's Middle East was shown on BBC2 in Spring 2018 and they are … Recipes are developed in collaboration with James Thompson. () Denotes recipes without meat or fish. I would need more than a scarf out there right now.
As I press my fork down on the folds of crackling pastry, the scent of late autumn slowly fills my corner of the room.
Tip them out on to kitchen paper.
Later on, after I've eaten my way through most of them, he tells me that he has to diet nearly all the time to keep his weight down. Nigel Slater and James Thompson are co-founders of the independent television production company Sloe Films. Share on Facebook; Share on Twitter; Share via Email; E … He seems perfectly happy, twiddling his napkin and looking, a touch longingly, at a basket of freshly baked bread rolls. Sat 20 Feb 2010 19.09 EST First published on Sat 20 Feb 2010 19.09 EST.
He also serves as art director for his books. Written with James Thompson, the short, concise style of the recipes came from the Twitter postings @NigelSlater. Greed has brought me back to a favourite café a few minutes too early, and I have only myself to blame for the fact that my apfelstrudel is ever so slightly undercooked. Serves 6. It might be rather wonderful to bring it out, like a huge snow-covered golden log, on Christmas Day. Red onions produce the sweetest version of all, so you might like to add thyme and bay as a balance. A cop-out indeed, but a good one and one that is used by more than a few cafés.
Everything about this classic dish works for me – its innate frugality, everyday ingredients and lack of pretension. Add the sultan as and flaked almonds. Breadcrumbs that have the effect of lightening the filling and keeping the pastry layers apart are either de rigueur or verboten, depending on whose "traditional" recipe you believe. Apple strudel. Brush the outside of the pastry with butter and bake for 30 minutes or so till the pastry is thoroughly crisp. I might offer a huge, sugar-dusted strudel at Christmas for those who shun plum pudding. Place a sheet of greaseproof paper or a clean tea towel on a work surface. An immediate best seller, and designed to become a go-to book for everyday cooking, Eat is soft bound, and once it has been used a few times, will open flat for easy use.
At home, where people are just thankful to be offered a pudding at all, I use filo pastry.
Parmesan in place of Gruyère produces a less fatty but just as tasty crust. 500g ripe pearsjuice of a lemon250g Gorgonzolaa sprig of thymea little freshly grated nutmeg, Peel, core and finely slice the pears, tossing them in lemon juice to stop them browning. English food writer, journalist and broadcaster. Slide it on to a flat baking sheet.
Partially cover with a lid and leave to simmer for a good 45 minutes. Go easy on the nutmeg – just 3 or 4 rubs across the grater is enough.★, The pastry for apfelstrudel has to be rolled so thin you could read a newspaper through it. Stir in a couple of tablespoons of flour, cook for 3 or 4 minutes, then pour in 1.75 litres of boiling beef stock and a glass of white wine. There is apple in neat, thin slices; golden sultanas the size of pistachios; the warm Christmastide note of ground cinnamon and drift upon drift of snow-white icing sugar. Season, ladle into deep, heatproof bowls, place several thin slices of toasted baguette on to each, then cover with thinly sliced Gruyère or Emmenthal.
Nigel Slater.
Peel and thinly slice 700g onions, then leave them to soften in 40g butter and a small glug of olive oil over a low to medium heat.
Bake in a hot oven for 20 minutes or grill until the bread is toasted and the cheese has melted but not browned. Everything about this classic dish works for me – its innate frugality, everyday ingredients and lack of pretension. Share on Facebook; Share on Twitter; Share via Email; E … The trick to getting this soup right is that the onions caramelise – they must cook for at least 35-40 minutes over a low to moderate heat. 700g onions40g butter2 tbsp flour1.75 litres beef stock1 glass of white wineBaguette to toastGruyère or Emmenthal.
Only when the onions are soft enough to crush easily between finger and thumb can you add the flour and stock.
Locals. Cut each quarter into thin slices. Strudel paste is generally kept for wetter fillings such as apple or plum. Nigel lives in Highbury in North London, where he is currently isolating during the coronavirus pandemic, and his home is a work of art. Nigel Slater is one of Britain's best-loved cookery writers. Place another sheet of pastry on top. lizabeth David was unimpressed with the "sodden bread, strings of cheese and half-cooked onion floating about" in the typical French onion soup. English food writer, journalist and broadcaster.
Nigel Slater OBE (born 9 April 1958) is an English food writer, journalist and broadcaster. Text and website photographs copyright Nigel Slater. A crying baby. So strange to see it quiet and empty on a weekday. I have been known to include a spoonful of apple jelly in my strudel filling when I can find it: it adds a certain sumptuousness and cohesive quality to the pieces of fruit.
I disagree.
Nigel Slater, A cook who writes. Their first series, Eating Together, premiered in Spring 2015 on BBC1. Prior to this, Slater was food writer for Marie Claire for five years. Its excessive juice will ensure a soggy bottom. Actually it is more of a stretch than a roll, and one that must see that the pastry sheet is large enough to cover your entire work surface, yet without so much as a single hole. Certainly filo pastry – phyllo, call it what you will – is generally used for dry fillings such as the ground nut and honey pastes of the Middle East, or cheese and spinach. With the long edge of the pastry nearest you, tip any remaining breadcrumbs over the pastry, then pile the apple filling on to the nearest third of the pastry.
There are crisp leaves of pastry, and, should I feel the need, a little pot of whipped cream at its side.
Some add a pinch of sugar at this point to help the onions caramelise.
So thin you could, or should, be able to read a newspaper through it, it is not only flour and butter but has an egg in it, too, ensuring it is quite the most difficult of pastries to roll. Cover with a sheet of filo, brush with some of the melted butter and scatter over 2 heaped tbsp of the toasted breadcrumbs. Strudel pastry is more a work of art than a piece of cooking. Elizabeth David was unimpressed with the "sodden bread, strings of cheese and half-cooked onion floating about" in the typical French onion soup. I generally take it without any accompaniment then regret it, wishing I had gone for the vanilla ice cream. In 1998, Slater hosted the Channel 4 series Nigel Slater's Real Food Show. Set the oven at 200C/gas mark 6. He returned to TV in 2006 to host the chat/food show A Taste of My Life for BBC One and BBC Two. Photograph: Jonathan Lovekin, Roll with it: the combination of fruit and cheese makes this strudel a hit with savoury dessert lovers. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. It's Berlin, it's deepest autumn, and I have a pastry in front of me.
Can’t wait to see this space back to its usual self tomorrow. Brush that, too, with butter and breadcrumbs and continue until all 6 sheets are used up. The pastry could be a tad more crisp and the filling might have appreciated a few minutes during which to settle, but who cares? What is probably the world's best-known soup has much to offer if we get it right. Peel, core and quarter the apples. Sat 20 Feb 2010 19.09 EST First published on Sat 20 Feb 2010 19.09 EST. At least it is for this home cook. I have coffee, too, in a tiny thick-sided cup, and a newspaper on a stick of which I can barely read a word. They are ready when they are soft, sticky, sweet and deep gold in colour. Or cheat and use filo - nobody will know, No dough: filo makes a feather-light apfelstrudel ? There are crisp leaves of pastry, and, should I feel the need, a little pot of whipped cream at its side. NIGEL Slater is sitting on his own in a restaurant in central London. Nigel Slater, A cook who writes. Those hallowed rooms that reek of chocolate, cinnamon, burnt sugar and marzipan.
Always waking up at 5.30am helps
Make sure the edge is well buttered, then roll up the pastry into a fat sausage, keeping the filling in place as you roll. here is apple in neat, thin slices; golden sultanas the size of pistachios; the warm Christmastide note of ground cinnamon and drift upon drift of snow-white icing sugar. What is probably the world's best-known soup has much to offer if we get it right.
In the home kitchen, the first is probably the easiest to deal with, coming in useful small sheets that you can butter and overlap to your heart's content.
The tables that are just that bit too small, too dinky; the long white aprons and fraying leather purses of the waiting staff; the creaking chairs and wooden floors. Nigel Slater OBE (born 9 April 1956) is an English food writer, journalist and broadcaster. Photograph: Jonathan Lovekin. Books, television shows and Observer recipes: Nigel Slater reveals all in this diary of his working week. Melt the butter in a small frying pan, then pour a good half of it into a small bowl.
The waitress had either charmed or harried the pastry cook into cutting just one slice for her patiently waiting British customer.
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