If you want to indulge yourself, Nadiya Hussain offers deliciously creative recipes.
The TV chef returns to her baking roots with her new book, which is full of easy-to-prepare comfort foods.
Nadiya’s Daily Bake and Upcoming TV Series includes both sweet and savory dishes and is full of tips to up the wow factor.
And unlike sugar tax lawyer Jamie Oliver, Nadiya says the weird treat is good for you.
The Great British Bake Off winner said: “My children had chocolate brownies for breakfast this morning.
“Other days they might have noodles. My rule is eat whatever you want, but make it yourself.
“I don’t want them to think food is the enemy. I was a short, chubby child and was regularly ashamed.
“Relatives would take things off my plate at family gatherings which was so embarrassing. I won’t let that happen to my kids.
“Ruishing their love of food by talking about BMI and obesity? Certainly not.”
She adds, “I hate being told what to do. A sugar tax will make some products more expensive, but where’s the education in that? Let me make my own decisions, thank you.
Nadiya shows how easy it is to create these three hits.
- From: Nadiya’s Everyday Baking, by Nadiya Hussain, published by Penguin Michael Joseph on September 1, 2022, £25.
MERINGUE ICE CREAM BREAD CAKE
NADIYA said, “Made from very few ingredients, the star ingredient in this cake is thawed ice cream.
“This is one of my absolute favorite cakes to make. Why? Because it’s simple. Another reason? It’s a way to add more ice cream to my diet.
“It’s so fun, marbled with strawberry and chocolate.”
For 6 to 8 people
For the cake:
Oil, for greasing
150g fully thawed strawberry ice cream
150g chocolate ice cream, fully defrosted
9 g freeze-dried strawberry pieces
140 g sifted self-rising flour
For garnish :
150g dark chocolate, chopped
150 ml fresh cream
150g strawberries, halved
Start by preheating the oven to 190C/fanned heat 170C/thermostat 5. Line and lightly grease a 900g cake tin.
Have the thawed ice cream in two separate bowls – what we want are two distinct colors that we can marble.
To the strawberry ice cream, add the freeze-dried strawberries and mix. Add 70 g of sifted flour and mix until a dough forms.
Do the same with the chocolate ice cream, add the flour and mix until you obtain a smooth paste.
Now, one spoonful at a time, alternate the batter in the prepared cake pan until you have used both mixtures.
Take a long skewer and, using sweeping motions, gently marble the mixture. Slide into the oven to cook for 30 to 35 minutes.
While the cake is baking, prepare the ganache.
Put the chopped chocolate in a bowl. Put the cream in a saucepan and put it on medium-high heat.
As soon as the cream begins to boil, but it does not boil, remove it from the heat.
Pour the hot cream over all the chocolate and stir until you have no more chocolate chunks and a rich, smooth and shiny mixture. Chill in the refrigerator for 30 minutes.
Take the cake out of the oven and let it cool in the pan for about ten minutes before unmolding it and letting it cool completely on a wire rack.
Take the ganache out of the fridge – it should be chilled and smooth and easy to spoon. Whisk ganache mixture until light, fluffy and doubled in volume.
Put in a piping bag fitted with a star nozzle and pipe all over the top of the cake.
Garnish with halved strawberries.
NADIYA said, “These are so much fun to make, not to mention delicious and beautiful.
“Crispy on the outside and fluffy on the inside, a simple meringue is baked on sticks and sandwiched with chocolate for an alternative to a lollipop and a great treat for kids and adults alike.
“They are adorable wrapped as a gift or as cake decorations.”
3 egg whites
250g caster sugar
gel food coloring
6 long lollipop sticks
Dried flowers/glasses, to decorate
150g white chocolate, melted
9 g freeze-dried raspberries
Line two baking sheets with parchment paper. Preheat the oven to 100°C/90°C convection/thermostat ¼.
Take a bowl and wipe it with vinegar to remove all traces of grease. Pour in the egg whites and start beating.
As soon as they begin to foam, add a teaspoon of sugar, one at a time, until the sugar is incorporated after each addition.
Continue until you have used all the sugar. You should have a stiff, shiny mixture.
Take a paintbrush and dip it in your food coloring. Paint a generous line of food coloring along the inside of a piping bag.
Now add the meringue directly. The painted line will create a nice trail of color as you pipe.
Place a lollipop stick flat on the tray so that you have enough space to pass the pipe just above it.
Pipe a swirl of meringue onto one end of the stick, starting in the center and working around several times to create a circle.
Pipe another meringue swirl on the side, exactly the same size, but without a stick – this is the one that will be sandwiched later.
Do this until you have filled the trays with six meringue swirls with sticks underneath and six without.
Sprinkle on your dried flowers or vermicelli and bake for 1 hour.
After an hour, turn off the oven, open the oven door and let cool completely.
Now take your melted chocolate, mix in the freeze dried berries and use it as a glue to sandwich the meringues. Do this to all six.
Once the chocolate has set they are ready to wrap as gifts or eat as a treat.
NADIYA said, “I love salty popcorn and when I can’t choose a flavor, I have all the flavors.
And when I can’t decide on a color, I have all the colors and all the flavors.
For 4 to 6 people
250g garlic butter, melted
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1 tablespoon dried parsley, powdered
1 tablespoon ground black pepper
For the popcorn:
50g unsalted butter
1½ tsp fine salt
Melt the garlic butter until it is completely liquid. Divide mixture evenly among four medium bowls.
In each bowl, add one of the four spices/colors. Give each bowl a good mix and set the bowls aside.
Take a very large saucepan with a lid, put it on the fire and pour the butter and salt into it.
Once the butter has melted, add the popcorn.
Swirl the corn in the skillet and heat over medium-high heat.
As soon as the first pit pops, put the lid on and let the popping begin.
Every few seconds, hold the lid and swirl it all over the heat, to stir and move the corn. The key is to listen.
Once the popping has totally slowed down and you can’t hear anything, remove it from the heat.
Remove the lid and divide the popcorn among the bowls.
After each addition, mix each well until it’s coated in its flavorful colors.
Prepare a large baking sheet and turn on the oven at 180 C/fan 160 C/thermostat 4.
Put the corn in the tray one color at a time, don’t mix right away but place each batch next to each other, side by side.
Bake for just five minutes to set the color.
Take out, mix the colors, serve and enjoy a little warm.