Nigellalawsonappleandblackberrykuchen Recipes

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

Steps:

• For the cake:
• Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smooth and springy: it suddenly seems to plump up into glossy life.
• Cover with a kitchen towel and leave until doubled in size (1 hour to 1 hour 15 minutes). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9-inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15 to 20 minutes and then brush with the egg and cream mixture.
• Meanwhile, preheat the oven to 400 degrees F.
• Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set the bowl aside for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshly pads of your clumpy (this is very buttery mixture) oatmeal. Fork in the sugars and sliced almonds.
• Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 350 degrees F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy.
• Remove from the oven and, if you can, wait 5 minutes or so before cutting it into greed-satisfying slabs.

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Steps:

• Smear a slice of black bread with the cream cheese, and top with the black cherry jam. Top with the second slice of bread and serve.

Steps:

• Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
• Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
• Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
• When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Steps:

• Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
• Strain to remove spices and add rum.
• Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.

Steps:

• Heat oven to 180C/fan160C/gas4. Butter and line the bottom of a medium loaf tin (approx 1.7 litre capacity.) Put the flour, butter and sugar in a large bowl and rub together with your fingers so they look like fine buttery crumbs.
• Measure out 5 level tablspoons for the topping and tip into a small bowl adding in the cinnamon and demerara sugar. Put this to one side.
• Coarsely grate the apple (skin too) down to the cores. Beat the eggs and mix in the orange zest and grated apple. Stir the baking powder into the rubbin-in mixture in the large bowl. Quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
• Finally, gently fold in just under three-quartes of the blackberries with a metal spoon, being careful not to break them up too much. Spoon the cake mixture into the tin and level off. Scatter the rest of the blackberries over the top. Now sprinkle the topping over and bake for about 1 1.2 hours, checking after about 50 minutes. If too brown, cover with foil. Test with a skewer - push it into the cake mixture, not a blackberry.
• Leave the cake in the tin for at least 30 minutes before turning out. Then leave to cool on a wire rack.

Steps:

• Preheat oven to 375 degrees.
• Grease baking pan with butter/margarine - 7 x 11 or 9 x 13.
• Cook noodles per direciton on package. You want al dente. Drain.
• Melt butter/margarine.
• Mix noodles, melted butter/margarine, apple juice, sugar, and blackberries in a large mixing bowl.
• Add slightly beaten eggs and mix.
• Put in greased baking pan.
• Sprinkle cinnamon on top.
• Bake for 30 minutes or until golden brown and crisp on top.

Steps:

• Shake together the water, vodka and sugar to dissolve sugar.
• Gently mix together with the blackberries, taking care not to cut or crush the berries.
• Leave to infuse about 10-12 days until the berries have lost most of their color.
• Pour thru a fine strainer and discard the berries.
• Pour into decorative bottles.

Steps:

• Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
• For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
• In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
• Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
• Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
• Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• To serve, remove the pan bottom. Transfer to a platter.