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Nigella Lawson - live webchat - Tuesday 13th December 1 - 2pm(265 Posts)
It's time for our final Christmas cookery webchat, and you won't be disappointed.... We're thrilled that the domestic goddess herself, Nigella Lawson is joining us at MNHQ for a live webchat on Tuesday 13th december at 1pm.
Just as Cranberry-Queen-Delia caused a shortage of fresh cranberries, 1996 saw the sales of goose fat rocket after it was championed by Nigella as the essential Christmas cooking ingredient. So if you want to know how to make the perfect roast potato or discover the secret to a succulent turkey, join us next Tuesday or send a question in advance to this thread.
Ahead of the webchat, we've been given permission to share Nigella's recipes for cranberry sauce and chestnut stuffing, both from her book Nigella Christmas which is now out in e-book format.
Ooh, Nigella's visiting!
DH and I both adore baking, we've spent many happy hours making wonderful things out of your "How to be a Domestic Goddess" book. The book was actually bought for my DH. He's a particularly good Domestic Goddess, I feel.
Anyway, my question is regarding flour... For cakes and similar that need to rise, is it better to use self-raising flour, or to use plain and add the raising agent separately?
Also, I'm incredibly jealous of your Kitchen Aid!
Oh Holy Wow!
Firstly, I'd like to say how much I bloody love your recipes, books and TV programmes - I have never made a recipe of yours that I didn't love and you have inspired me over and over again. I love how you make us readers/watchers feel like a friend and a part of your family (I love it when your children are mentioned in your books - and always say "Oh my GOD! Look at have they've grown!" when they appear in your programmes) I'll stop all the awe struck stuff now. At least. I'll try.
(Apart from one thing. The Rosemary Remembrance Cake - I just want you to know that I have baked this cake on many occasions for many friends and family. It has been wonderful to be able to provide some way of letting people know that I'm thinking of them during times of grief and I just wanted to thank you so much for that)
So, my question - apart from the obvious - can I come for tea one day? - I'm going to ask about the recent photo shoot you did for the front cover of Stylist (as part of your guest editor edition), How many wet wipes did it take to get rid of that caramel? and did you manage not to stick your tongue out to have a taste?
<begs Justine to tell Nigella I'm quite normal>
Oh how wonderful.
I love your books and think you write so beautifully. My favourite book by far is Feast - I really love the different themes and your knowledge of and love for the different regional and ethnic foods is inspiring. I adore the Georgian Feast, and the Jewish recipes.
Two questions - firstly, what is your next book going to be about? I would love it if it would be similar to Feast, expanding on themes such as Jewish food (like a modern version of Claudia Roden).
Secondly, the strongest theme of your writing is your sense of the past, and your memories of cooking with your mother and siblings, such as the memory of your mothers 60's blender, and making mayonnaise from a young age. Have you considered writing an autobiography?
A little bit awe struck here, have all your books and love them, your recipes even featured prominently in my wedding!
I know you have emphasised speedy recipes, what is your favourite short cut to use which still tastes just as good?
Have a wonderful christmas!
Wow, Nigella! Your larder is the larder of my dreams!
Quite a tricky question..
we are a foodie family and love to eat/cook good food... BUT... I'm veggie, dp doesn't eat fish and dds are allergic to milk, eggs, nuts and sesame.... I know, the nightmare guests! Can you suggest a fabulous family meal for us? Big, big thanks
Please just tell Ms Lawson that she can do no wrong in my eyes (or DH's) - I would drink her bath water
Oh Nigella we just adore you in our house!
My favourite recipe of yours comes from your express book- the Thai red curry with prawns and mango. I can't tell you how many times I've made it. We are having a few friends round on NYE and I plan on making a vat of the aforementioned curry and serving it with jasmin rice.
My question is, what pudding would accompany this well? It needs to be made ahead of time and suitable for 13 people, including children.
P.S. I am making your festive couscous for Christmas Eve- everyone who I've served it to loves it!
Hello Nigella. My mother's family are Jewish but in denial about this and slightly bonkers (My grandparents spoke Yiddish - my mother said "Oh I think everyone spoke it in those days." ) Despite clearly not being Jewish, they have embraced Jewish cuisine, and as a child, we always had latkes and ponczki on Christmas Eve and were force fed Matzo at Easter.
Anyway, what I wanted to ask you is if you have ever eaten Klops, and if so, were the Klops you ate like large meatballs, made with a mixture of veal and beef mince and lots of onions, or in meatloaf form and stuffed with hard boiled eggs? My mother maintains that the former are the true Jewish German version, and the latter a bastardized Polish offering from Chelm. But as she says she is not Jewish, how would she know?
Hi Nigella ,
I would like to make a Xmas Trifle this year. For all sorts of reasons ( I won t go into here ) it must be the best trifle anyone has ever tasted
Which book / recipe should I follow ?
Thank You in advance x
Welcome to Mumsnet! My Xmas dilemma is that I have gestational diabetes. So, very limited sugar and other carbs (diabetes) in addition to restrictions on alcohol, pate, some cured meats and cheese etc etc (pregnancy). I can however eat cream and butter (there are some small mercies).
I was thinking of a festive pannacotta for Xmas dessert (high on cream and relatively low on sugar). I wondered whether you would have any advice on how how to minimise the sugar content and still get a decadent dessert that sets. We are not going to be using much/any alcohol as I'm pregnant and our little boy is 3 (flaming brandy is much of the point of Xmas pudding, so we might simply omit it this year). I was wondering about using agave nectar or fructose. Or would you recommend any other sort of sweet course for Christmas Day?
Hello Nigella, very excited to know you're doing a webchat,
I'm not sure if this will go against the grain a bit - but I'm forever trying to
diet eat sensibly and I don't care what anyone says, in my book, sensible is boring! Have you any interesting, failsafe, easy and tasty recipes that would make my neverending quest a bit more palatable?
Merry Christmas to you and yours.
Do you ever feel the need to make up that unmade bed?? If you get a new cleaner do they know it's a piece of art??
How do I get invited to one of your soirees that get filmed - this will make Slummy Mummy, Alpha Mummy and the rest of the mums very jealous ??
Hi Nigella - I love you almost as much as the food you make/write about .
My question is: are you cooking Christmas Dinner yourself this year - and if so, what starter are you making? I'm looking for inspiration and I always find this the hardest course to decide upon, as everyone has different expectations, whereas turkey/goose for main and a selection of puds all satisfy.
Oh - and can I come to a get together at your house too? I'll bring ??
Hi Nigella <awestruck>
As we're not Christian we're not fully doing Xmas this year have you got any reccomendations for an alternative dinner? I love the decedance of your dishes and your writing. Oh and how the hell do you eat all the amazing food and still stay slim? and if Tobagostreet gets to come to your get togther I demand an invite too I'll bring better wine than she will.
Oh my god, oh my god! <fans self>
My first question is can you recommend a lovely Christmas day breakfast recipe!
Secondly, are you a mumsnetter? You don't have to tell us your name!
If you're cooking for just yourself, what is your favourite meal for a comfort-eating-stuck-at-home evening?
Would you like to join my campaign for bringing champagne coupes back into vogue??
Sorry that's two questions - I got a bit carried away.
Welcome Nigella.....I have just been on facebook (before I saw you were coming on here) and the last words I typed were "Nigella rocks" so I'm thrilled to have you on here.
I have all of your books and most of my staple "go to" recipes are yours however, in these times of economising, having less time, etc please please please could you develop some recipes for the slow cooker. There are so many people who use them but are stuck in a casserole / chilli rut. I.e. me!
Oh and in the Kitchen book - where did you get the "how do you take your tea" poster? I NEED ONE! Sorry, that's one request and one question...
This has now reminded me that I haven't made this year's Chilli Jam (from your Christmas book, that and the Christmas Rocky Road are essential items in my house )
Have you thought about writing a children's cookery book, perhaps your children's favourite recipes from when they were young? Not so "worthy" as the cooking-for-children books often are, but enjoyable food for kids to eat that they can take a part in cooking as well?
I almost had a signed copy of your Domestic Goddess book once, DH was supposed to have ordered it via Waitrose when it came out. On Christmas Day I eagerly unwrapped it to find that he had forgotten all about it until way after the offer had sold out, so I have a copy with "Merry Christmas from Nigella Lawson" cut out ransom-note style, with your name cut out from a copy of the Sunday Times magazine where you wrote the column at the time. 11 years later he is almost forgiven... (Particularly since buying the Kitchen Aid and Magimix for me )
Oh my God!
<squeals like teenager>
<pulls self together>
Firstly, we are HUGE fans of you in our house. Your super juicy turkey recipe with the brine is now a standing tradition with my young family, who love getting involved by putting the ingredients in. I think it's so important to try and involve young boys in cooking, so thank you.
My question is, what would be your recommendation for a fail - safe family dinner on Christmas eve for a family of four (two are small people)? Many of the recipes in your Christmas book are either fairly rich and adult, or for parties of 6 or more.
also dying to know if you are a mumsnetter...
I would like to know if your fingers are wearing a bit thin from all that on-screen sucking...
Im doing a turkey crown rather than a whole turkry as there are only 4 adults and 2 littlies, can you still do brining of a brown or does it only work best for a whole bird?
oh gawd have just read more of the thread, I would like to apologise for the lack of fawning in my previous post and must add that clearly I would faint at your feet in an instant if I ever actually met you.
Message withdrawn at poster's request.
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