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the kitchen diaries: a year in the kitchen with nigel slater

Will definitely make again, Beautiful autumnal dish. Minimum effort (a little chopping and grilling of steak), maximum flavour. A nice simple soup - dinner actually on the table within ten minutes. I didn't bother to crisp the prosciutto, just added it as is. I'd make this again, but use the fresh ingredients instead of jarred. I used basil instead of cilantro as that is what I had, and that worked well. Very quick to make, no marinating required, thus weeknig friendly. Because of family preferences, I used only 1/2 an onion and 1 sprig rosemary (approx 1 tsp minced), and used an ovenproof skillet for all of the cooking to save on cleanup . Rich creamy and delicious! A very simple but delicious dinner - the sherry vinegar adds a depth. Separated the eggs and folded in the whites at the end. The recipe calls for 16 plums! I recommend removing them from the pan or loosening them while they are still hot so they don't stick to the base of the baking pan as they cool. This is one of those recipes where the finished dish is greater than the sum of its few, high quality parts. p. 293 - Fresh beans are a summer treat and we tend to enjoy them most in the simplest of preparations. Haven't cut it yet (making it in advance of a social event), but the scraps I scraped off the tin after removing it taste good. The only pumpkins seeds I could get were roasted and salted. We thoroughly enjoyed Nigel’s Bolognese, it had well balanced flavours that were surprisingly deep given the short cooking time.This hit the spot on a cool, damp summer’s eve. Definitely one to make again. His handcrafted, informal approach to cookery encourages us to improvise and find our inspiration with the moment of the market, and the garden. Just the right amount of lemon juice and lemons in order not to be too tart for the boys who usually despise everything lemony. Mr. NS the Griller was (understandably after a rough day) not up to individually watching and flipping a couple dozen thin slices of squash on the grill, so we popped them into a grill basket. Put in 150g of sugar, not the amount stated in the recipe. After a while I just let it be, turning them at the end as the recipe suggests so they can get dark all over. I'm generally a big fan of Nigel Slater's recipes but this one just didn't do it for me. If you have the time and patience to tend multiple thin slices of squash on the grill, I think the char would really add something to the dish, but even without, not bad at all. Made with homemade Meyer lemon marmalade (85 g instead of 75 g) and did not glaze. But then, I'd probably try another chicken wing recipe! Would be nice to have some kind of indication of size! FYI, there are recipes included but the instructions aren't exacting and nor should they be. Would work well with green beans or salad. A real keeper, quick and easy for a weeknight meal. Maybe add a bit more acidity, some lemon juice, next time? For the record I cooked from my copy of the book but it's the same as online. Hands down, one of my favourite cake recipes, ever. I also thought the amount of fennel seemed like a lot and I only did half of what he calls for for two - maybe my fennel bulb was big? Very nice, easy salad, it worked well even with my ingredient modifications. I agree with Zosia - medium-low heat probably best as they brown quite quickly. A couple of notes on execution: I used the Cuisinart to finely chop the veggies for speed and ease and, I diced vs finely chopped the mushrooms as we prefer their meaty texture.I served this with spaghetti which I tossed in the Bolognese prior to serving w some fresh parmesan grated atop. Too rich for me. I used them, left the salt out of the recipe, and toasted slivered almonds with low salt soy sauce. A Y E A R O F G O O D E A T I N G. The third volume in The Kitchen Diaries trilogy, published in September 2015.

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