In the past, I never really thought twice about Nigella Lawson. Something about that pearly white smile, that head of lush dark locks, that very full bosom that hovers over the mixing bowls – somehow, all that made me dismiss her credibility as a good cook. The sensual way her tongue flicked over a whipped cream covered spatula, or how her heavy lidded eyelashes fluttered with each bite of decadent harlequin brownies. She seemed way better at selling herself than the food. Oh – but how wrong I was. Never judge a book by its cover.
My really good friend Simone introduced me to the wonders of Nigella by first throwing together a simply delicious lamb stew with anchovies and thyme. I have since recreated the dish and even convinced non-lamb lovers to appreciate lamb. I have flipped through enough Nigella books to gather a sense of what she’s like – they read like Tolkein – poetic and heavily drenched in descriptive adjectives, while also being flirty and personable. Food becomes a very sensual experience – involving all the senses and practically stimulating all parts of the body. The text jumps off the page and whets the appetite. And the best part – the recipes are sinfully simple. No wonder she is the queen of food porn.
It’s one of those weeks here in my kitchen, where recipes and blogging are the most far removed things in my mind. I am losing an uphill battle in my job hunt, and the constant pressure and expectation to do well is killing me. I have estranged so many of my loved ones, and feel constantly sullen and moody. And when this happens, I find myself in the kitchen, doing all I can to relieve some of that stress and pressure. Cooking is just so therapeutic. So this week, allow me to indulge in a guilty pleasure (to be honest, I’m not all that guilted) called food porn. Enjoy. Recipes will be up eventually…
Chai Tea Blend
Chai Panna Cotta with Poppyseed Cake and Blood Orange Syrup
Garlic Parmesan Brussels Sprouts ready for the Oven
Vanilla Cupcakes with Nutella Frosting and Dragées
Brioche French Toast with Sugared Pecans and Berries