Made with lashings of double cream, pounds of butter and kilos of chocolate, the recipes in Nigella Lawson's latest book, Nigellissima, are certainly mouth-watering. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor.
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But the fat and sugar-laden dishes have drawn criticism for the huge number of calories they contain. Nigella made this announcement on television with typical, unapologetic, indulgent glee, saying: a€?I dona€™t know if I should apologise for this or boast about it.
Ita€™s a dish that Nigella says is a€?reassuringly homespun and feels like cosy, safe-making fooda€™.
Nigella gushes: a€?Its flavour is deep, complex and utterly compellinga€™ a€” and, admittedly, it is clever as you dona€™t need an ice cream machine to make it. Ia€™ve replaced these ingredients with fat-free Greek yogurt and cottage cheese and reduced the quantity of rum used, too, as well as replacing the sugar in the filling with Splenda, a low-calorie sugar substitute.
Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven. She also says it is as good a party dish as it is a hangover cure a€” though Ia€™m not sure Ia€™d fancy it for breakfast, even after a big night. My version takes slightly more effort as you have to whisk egg whites, but the light, condensed milk and alcohol content means it still doesna€™t need any churning and remains creamy.


Nigella says she based it on risotto Milanese, an Italian classic, and in her usual understated way describes it as a€?spaghetti in an eggy, saffron-tinted, lightly cheesed and creamy sauce: it is a bowlful of golden heavena€™. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state. She uses Nutella chocolate spread mixed with cream cheese on a base made from combining digestive biscuits with butter, hazelnuts and Nutella. When you have a mixture with the texture of damp sand, stop and press into the base of a springform tin. As it is, Ia€™m not big on cooked boiled eggs, so I dropped those altogether and used half-fat mozzarella and natural yogurt to create a a€?bechamela€™ layer, with a tasty Quorn and passata ragu replacing the meat. My version keeps all those flavours and is still so rich you wona€™t believe ita€™s essentially a a€?dieta€™ dinner. Proper Italian pizza is one of the best dishes in the world and it doesna€™t even feature in Nigellaa€™s book.
Hull and dice the strawberries and sprinkle them with one tablespoon each of rum and sugar.
Chill while you make the filling.Put all the filling ingredients in the food processor and blitz until smooth.
My husband didna€™t realise this dish had no meat in it and couldna€™t believe it was a light, vegetarian lasagne. Ia€™ve simply replaced the double cream in the original recipe with half-fat creme fraiche, omitted the eggs and reduced the Parmesan content a€” ita€™s so rich it really doesna€™t need as much as Nigella suggests. Dona€™t be scared a€” you wona€™t know ita€™s there and it gives an amazing silky, creamy texture.
Add the sugar a spoonful at a time, whisking to stiff peaks with each addition until you have aA  glossier mixture. Blend the yogurt and cottage cheese, then beat in the egg, followed by the Splenda, lemon zest, orange zest and vanilla.Lay out the crepes, one by one, and dollop roughly an eighth of the mixture on to one quarter, then fold the crepe over it in half, and then into quarters, so you have parcels.
Whisk the condensed milk with the creme fraiche, coffee powder and liqueur, then fold in the egg-white mixture. Put the lid on, then simmer for five to ten minutes.Put a layer of a€?meata€™ sauce in the bottom of your dish. When you get to the last layer of pasta, top with a layer of the a€?meata€™ sauce and sprinkle with mozzarella and Parmesan.Cover tightly with foil and cook for 40 minutes. When the pasta has softened, return to the oven uncovered for ten minutes so the top starts to brown.



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