Cookbook Corner – At My Table

I am thrilled to announce my newest “Cookbook Corner”…


“At My Table” By: Nigella Lawson

I LOVE anything Nigella Lawson and this book is no exception! It does not release in the United States until April but I go an advanced copy from “Flatiron Books” I could not be anymore excited or appreciative! Shoutout and special thanks to them for making one of my advanced copy dreams come true! I highly recommend you preorder this cookbook!

This cookbook is charmingly written and photographed, as with all of her fabulous previous other cookbooks, and is quickly becoming one of my Nigella favorites! I love Nigella’s way of writing, her use of words that evoke thoughts and food feelings like nobody else and like nobody else ever will. Even if you are not a cook, or a baker, buy this book and read it cover to cover like a novel. You will be glad that you did!

I was so excited to hear, when Nigella first announced this latest book, that she was going to focus on “a celebration of home cooking”! I too am a food writer and recipe developer – as well as a home cook! I have no interest in becoming a chef, or knowing the proper ways to hold a knife or lemon juicer. I do not have anything against chefs, professionals, but that field and way of thinking is just not for me. Props to those who do and props go out for those who know what they love to do and do it well!

Just some of the fabulous recipes that line this book are…

Egg Tortilla Pie, Golden Egg Curry, Chili Cheese Garlic Bread, Parmesan French Toast, Mussels with Pasta and Tomatoes, Meatballs with Orzo, Carrots with Fennel with Harissa, Potato Waffles, Smashed Chickpeas with Garlic Lemon and Chili, Sweet Potato Tacos, Chopped Salad, Red-Hot Roasted Salsa, Salt and Vinegar Potatoes, Coconut Shrimp, Lime and Cilantro Chicken, Roast Duck, Cumberland Gravy, Lamb Shanks, Apple Pork Chops, Roast Top Round with Caramelized Onions, Chocolate Olive Oil Mousse, Sticky Toffee Pudding, Butterscotch Pots, Passionfruit Ice-Cream Cake, Cumin Seed Cake, Chocolate Layer Cake with Coffee Buttercream, Vanilla Layer Cake with Ermine Icing, Scented Citrus Cake, Coconut Snowball Cake, Forgotten Cookies, Dirty Lemon Martini and Grapefruit Margarita. Plus so many more fabulous recipes!

Here are some of my favorites and some of the ones I tried…


Catalan Toasts (page 37) I LOVED this quick and simple snack of toasted bread, tomatoes, garlic, olive oil and sea salt. I think it would also be good with some type of Italian ham, which I will try sooner rather than later. This recipe brought back memories of making something similar in my French class; where you rub tomatoes and garlic on toast. It is delicious and the perfect snack or appetizer. The crunch of the bread with the flavors of the tomato and garlic and paired perfectly with the sprinkle of salt.


Deviled Eggs (page 24) I think this may be my favorite ways of making deviled eggs – and I have had my fair share of them believe me! The olive oil really makes all the difference and yes, mine are not the prettiest! I did not have the time, or the patience, for a piping bag that was suggested so I simply skipped that step. Let me tell you though, nobody seemed to mind as these were gobbled up fast! I did not have any chives on hand to sprinkle on top either so I placed a little black pepper on top. Delicious! I really like how Nigella walks you through the steps of boiling eggs too – something that I know from experience not a lot of people know how to do! Her technique works perfectly.


Warm Blondie Pudding Cake (page 214) I loved this cake and so did my taste testers! The almond flour that Nigella uses is really something that I may experiment with again in the near future. There is a certain taste, a texture, that is welcome here. This cake is delicious served with cold vanilla bean ice cream. Nigella recommends serving with cream and fresh raspberries, which would be equally as delicious as the ice cream! The taste of this cake evokes vanilla and white chocolate tastes and is fabulous!


Emergency Brownies (page 233) My favorite recipe in the book! This recipe basically makes 4 (or 2) large brownies! I went out and bought a ton of 7x4x2-inch aluminum foil baking pans because I had a feeling I would be making this recipe a LOT and guess what? I have! It is so quick and easy to throw together and makes one of the best chocolate brownies I think I have ever had! The first few batches I left out the walnuts but lately I have been adding the recommended 1/2 cup and let me say – fabulously delicious! In the cookbook, Nigella also recommends to throw on some ice cream – just right on top – eat out of the container – and guess what? Done! Delicious and perfect for late night cravings. Also perfect for those times when you want to indulge, but carefully.


White Chocolate Cheesecake (page 206) This recipe is a keeper! This cheesecake was very easy to put together and had wonderful flavor! I love white chocolate and I love gingersnaps and the combination of the white chocolate filling and the gingersnap crust was really a flavor to be remembered! This is the perfect recipe to make ahead, chill in the refrigerator and bring out and serve to your entertaining guests.

I am highly recommending this cookbook for those who love Nigella Lawson of course, but to those who are proud “home cooks” and for those who love and appreciate good food, good flavors and simple recipes. This is one of my favorite cookbooks!

To preorder “At My Table”, click here –

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Flatiron Books and Nigella Lawson for this opportunity. More information can be found by emailing me your questions.



Nigella Lawson’s Vanilla Fudge

A couple of weeks ago, I made a Nigella Lawson recipe for “Vanilla Fudge” that I found on her website. I had printed it out months ago and finally got around to making it – and WOW – SO rich, delicious and super addictive! If you are watching your weight – look away, because this recipe will make your blood race.

It makes a LOT – but share with your family and friends. Or – just make it last. This fudge will last about a week at room temperature. I shared most of mine… SOME of mine… OK – I shared a little…

Her recipe makes about “77 pieces” – which is about right, depending on how big you cut the pieces. I cut mine into smaller than normal pieces due to their richness and “full of sugar” flavor – which I enjoyed quite a bit…

ALSO – this recipe makes the PERFECT gift to give to your Valentine’s Day friends… xo

Nigella's Vanilla Fudge Blaise the Baker

Nigella’s Vanilla Fudge

2 sticks soft butter
1 14 oz can sweetened condensed milk
¾ cup milk
2 tablespoons light corn syrup
4 cups granulated sugar
2 teaspoons vanilla

Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin.

Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.

Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage. How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!

When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.

Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter – this is quite steamy and strenuous – and pour and push into the prepared tin. Smooth the top as well as you can.

Put in the fridge to cool, but don’t keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.