tag:blogger.com,1999:blog-8814165.post111324122974075070..comments2024-03-18T11:23:11.948+01:00Comments on Anne's Food: Nigella is such a liar!Annehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-8814165.post-61951732380194112007-08-02T17:45:00.000+02:002007-08-02T17:45:00.000+02:00Angelica - I've replied to you in e-mail :)Anonymo...Angelica - I've replied to you in e-mail :)<BR/><BR/>Anonymous - I'm not sure what Lisa you're addressing, but if you read this blog regularly, you'll know that I'm a huge fan of Nigella and this is the one thing that did not turn out well. She has changed the instructions in later editions of the book, which is probably because more people than I had a problem. I find your tone rather condescending.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-21937148071657056022007-08-02T15:01:00.000+02:002007-08-02T15:01:00.000+02:00lisai use nigella`s books all the time for cooking...lisa<BR/>i use nigella`s books all the time for cooking and i have never had any problems, you always should slightly adapt to your own ability and it seems that maybe your ability would be to get caterers in! as nigella`s instructions are clear ans simple and very well thought out, i have made some lovely meals with her receipes without any problems what so ever, it is a shame that yours went wrong but i would suggest trying one that is not to complicated for you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-24699302698511295162007-08-01T21:50:00.000+02:002007-08-01T21:50:00.000+02:00Hej! Antar att du är svensk pga alla svenska länka...Hej! Antar att du är svensk pga alla svenska länkar ;)Tänkte bara höra, vet du hur jag får tag i Nigellas recept på en musli hon gjorde i ett avsnitt? med choklad, äppelmos och nötter? Letar som en galning och hoppas på lite hjälp!Om du eller nån annan som läse de här vet eller har receptet, maila angelicahedstrom@hotmail.com. Förresten, förlåt om det är en hemskt sen kommentar, har ingen aning om hur gammalt inlägget är ;) ha det bra Kram!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-55826595170080115442007-07-04T22:25:00.000+02:002007-07-04T22:25:00.000+02:00Thank you Milly! :) She's obviously changed from t...Thank you Milly! :) She's obviously changed from the first edition of the cookbook which I have, to using tin foil which sounds a lot better. I'm actually gearing up to try it again, but without the plastic wrap this time :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-52676313039576012832007-07-04T21:15:00.000+02:002007-07-04T21:15:00.000+02:00...and to your defence: check out this one http://......and to your defence: check out this one http://www.srcf.ucam.org/~csh33/Cooking/QuadChoc.php !Anne Grethehttps://www.blogger.com/profile/01360222519347343145noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-51918477820450305642007-07-04T21:09:00.000+02:002007-07-04T21:09:00.000+02:00Jeg så Nigella lage denne kaken på tv i går, og ko...Jeg så Nigella lage denne kaken på tv i går, og kom over bloggen din i søket etter oppskriften. Hun brukte aluminiumsfolie - tin foil, til å kle formen med. Og kaken så selvfølgelig super ut...Anne Grethehttps://www.blogger.com/profile/01360222519347343145noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-76369778680573671762007-05-03T07:36:00.000+02:002007-05-03T07:36:00.000+02:00Shelley - you're obviously assuming that I have th...Shelley - you're obviously assuming that I have the same edition of the book that you do. American, yeah? Well, I don't - I have the British edition, the first one that came out. And I'm very sorry, but it does indeed specifically say clingfilm. (And it also says, and I quote "don't panic - it won't melt.") I'll be happy to scan that page for you if you don't believe me. Happy to hear that they've changed the instructions for later/foreign editions - perhaps more people than I had a problem with it?<BR/><BR/>YOU should not assume that I don't know what I'm talking about - I find your comment really rude. If you've read this blog more, you should know that I adore Nigella - I love her food, and I love her recipes. (And can't wait to get her new book which apparently is in the works.) Except for this particular one, which just didn't work out at all. So - sorry you feel that I'm ragging on Nigella, but that's really not very much the case.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-43325848006720080422007-05-03T06:53:00.000+02:002007-05-03T06:53:00.000+02:00Here is her exact recipe out of her book.....Cake:...Here is her exact recipe out of her book.....<BR/><BR/>Cake: <BR/>1 2/3 cups all-purpose flour <BR/>1/2 teaspoon baking soda <BR/>1/2 cup cocoa <BR/>1 1/3 cups sugar <BR/>1 1/2 sticks soft unsalted butter <BR/>2 eggs <BR/>1 tablespoon good-quality vanilla extract <BR/>1/3 cup sour cream <BR/>1/2 cup boiling water <BR/>1 cup semisweet chocolate chips or morsels <BR/>Syrup: <BR/>1 teaspoon cocoa <BR/>1/2 cup water <BR/>1/2 cup sugar <BR/><BR/>1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish <BR/><BR/>Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary. <BR/><BR/><BR/><BR/>Take whatever you need out of the refrigerator so that all ingredients can come room temperature. <BR/>Preheat the oven to 325 degrees F, putting in a baking sheet as you do so. <BR/><BR/>Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels. <BR/><BR/>Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean. <BR/><BR/>Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup. <BR/><BR/>Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake. <BR/><BR/>Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cakeShelleyhttps://www.blogger.com/profile/14188923637027110307noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-30772079129077639002007-05-03T06:51:00.000+02:002007-05-03T06:51:00.000+02:00Anne, I am sorry about your disasterous cooking at...Anne, I am sorry about your disasterous cooking attempt, but it does help to READ the recipe closely, if you had read her recipe you would see that she does not state anywhere to use cling film, in fact it is greased foil that she uses. I think you should do your homework before ranting about the talents of a wonderful cehf! You should not blame another person for your mistakes nor should you post them on the web without checking your sources.Shelleyhttps://www.blogger.com/profile/14188923637027110307noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-20454104992173432242007-02-19T04:02:00.000+01:002007-02-19T04:02:00.000+01:00Hi... I made this cake and it was the first recipe...Hi... I made this cake and it was the first recipe I've ever tried from Nigella. It worked well and it was sooo yummy. I saw her using the aluminum foil to line the loaf tin. Maybe you should try this..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-91526368789334213212007-02-15T16:52:00.000+01:002007-02-15T16:52:00.000+01:00llllllllllovely stuff. Sorry about calling you an...llllllllllovely stuff. Sorry about calling you an idiot. I was only joking. Happy baking.LOLhttps://www.blogger.com/profile/16733030309243714245noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-8738223650452312252007-02-15T15:56:00.000+01:002007-02-15T15:56:00.000+01:00Jules, I guess I have to defend myself. Sounds lik...Jules, I guess I have to defend myself. Sounds like we have different books... Mine says exactly what I stated - cling film, and poke holes all over so that the syrup can soak through the cake - which is all good and reasonable, it was the dumb idea of uncooked spaghetti that was just.. dumb. I'm a huge Nigella fan, and have all her books - this is the one recipe that has not worked at all for me. :)<BR/><BR/>While on the subject of measurements - I'm happy with volume measurements for many things, but I'm completely with you on the "cup of butter".Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-59481758530747182012007-02-15T14:47:00.000+01:002007-02-15T14:47:00.000+01:00While I'm here I might as well slate the Americans...While I'm here I might as well slate the Americans for not being too proud to start using the vastly superior Metric system. When are you gonna learn that a 'cup' is a rubbish unit of measurement! You even use it for butter; add 1 cup of butter!!! Where's the logic in that??? ... hang on, let me melt the butter down, then pour it in to my 'cup' and then simply place back in the fridge for a couple of hours, the scrape the butter out of the 'cup'.<BR/><BR/>oh and another thing Anne... It doesn't say poke holes in the cake to allow the liquid to drain into it... it says 'pierce the cake to see if it's cooked'. That means 1 Prick ie... (probably what you think of me right now)!<BR/><BR/>This is all in jest of course. Your article did make me laugh... but it was half laughing with you... and half laughing at you! Actually i'd say it was 40/60.LOLhttps://www.blogger.com/profile/16733030309243714245noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-91543229425279114782007-02-15T14:32:00.000+01:002007-02-15T14:32:00.000+01:00You are obviously a total idiot... The recipe says...You are obviously a total idiot... The recipe says TIN FOIL you prat!! Not CLING FILM!!!! (pulling dumb face with tongue in lower lip)... Don't diss the Godess!LOLhttps://www.blogger.com/profile/16733030309243714245noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1163876113041848862006-11-18T19:55:00.000+01:002006-11-18T19:55:00.000+01:00I made this last week when I caught the middle of ...I made this last week when I caught the middle of the Nigella Feasts episode because she used the machine and sour cream. I halved the recipe but please try it again because it was amazing for me. My first unequivocable cake success where I knew it was wonderful. This is also my first machine cake. It tastes expensive. I didn't use chips but unsweetened baker's chocolate squares. It is one week later and the last slice is denser and moister . Amazing. I also poured boiling water in but I didn't see her use cling film on the show. She had a loaf pan with tin foil lining. I don't like tin foil so I used my matfer silicone baking mat in my old corning glass loaf pan and it came out cleanly. Please try again. It's a good recipe.CONSUMERISM CAN ONLY TAKE YOU SO FARhttps://www.blogger.com/profile/01644642126025596861noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1159630459578164722006-09-30T17:34:00.000+02:002006-09-30T17:34:00.000+02:00Rick, I haven't tried that particular recipe - but...Rick, I haven't tried that particular recipe - but don't worry, most of her recipes are very reliable. Just stay clear of any plastic wrap or uncooked spaghetti.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1159626741402653442006-09-30T16:32:00.000+02:002006-09-30T16:32:00.000+02:00After reading of Anne's misfortune I;m a little co...After reading of Anne's misfortune I;m a little concerned. I've just donloaded Nigella's recipe for Damp Apple and Almond Cake. Has anyone had success with this recipe? I'd hate to go through the time and expense of making it if it"s bad.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1155510424778180172006-08-14T01:07:00.000+02:002006-08-14T01:07:00.000+02:00I made this cake too a while ago, to bring as a gi...I made this cake too a while ago, to bring as a gift to a friend. I must say I had a strange experience which I haven't forgotten! The cling film didn't actually melt into the cake, but I realized half-through the cooking time (by which point it was, of course, too late) that using cling film wasn't such a good idea, that it was probably toxic / unhealthy, and that anyway it might melt.<BR/>As I said, it didn't melt, and the cake came out fine, but I became so obsessed with the toxicity / unhealthiness issue, that I immediately baked another plain chocolate cake & so ended up with two cakes! My partner was quite amused by the whole thing & ended up eating most of the quadruple chocolate cake on his own, since I wouldn't touch it.<BR/>One other thing- Nigella's recipes, I think, always use too much sugar. I have made it a habit to always use less sugar than she specifies.<BR/>Oh, and of course...the spaggheti thing for testing the cake doesn't sound like a great idea :-))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1134162230597196122005-12-09T22:03:00.000+01:002005-12-09T22:03:00.000+01:00Goodness! Last year I was eating a piece of a cak...Goodness! Last year I was eating a piece of a cake that my friend made and I bit right into a piece of spaghetti! I was shocked at first and didn't mention it to her for a long time. Now that I think about it, I believe it was a Nigella cake!holly_44109https://www.blogger.com/profile/01439837337721348689noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1128059195913330572005-09-30T07:46:00.000+02:002005-09-30T07:46:00.000+02:00Yeah, well, Anonymous - I used the sturdiest thing...Yeah, well, Anonymous - I used the sturdiest thing I could find. And I actually don't think that's in the book... but I'm too lazy to go look it up right now. Anyway, lesson learned, don't put plastic in the oven, and just make the cake anyway.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1128056919573917682005-09-30T07:08:00.000+02:002005-09-30T07:08:00.000+02:00http://www.srcf.ucam.org/~csh33/Cooking/QuadChoc.p...http://www.srcf.ucam.org/~csh33/Cooking/QuadChoc.php<BR/><BR/>It says, "make sure that you use proper cling film, and not 'non-PVC food wrap."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1124790729521177832005-08-23T11:52:00.000+02:002005-08-23T11:52:00.000+02:00There I was sat at work discussing just how delici...There I was sat at work discussing just how delicious this cake was with ppl. Searched on the net for a piccy and found this thread. The recipe works and it is DIVINE !! Moist on the inside and crunchy outside. <BR/><BR/>Now I can't wait to get home to have another piece......I even told my pregnant wife that it had egg in the middle - he he even more for me !!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1114043715209228962005-04-21T02:35:00.000+02:002005-04-21T02:35:00.000+02:00Maybe she is using microwave-proof plastic wrap? ...Maybe she is using microwave-proof plastic wrap? Perhaps there is a version that can take the heat? I too have encountered instructions to use plastic wrap but have dismissed them. I remember as a child playing with matches and enjoying burning the stuff up into little melted plastic balls (if my parents only knew!). I just use stick free pans and I line them with butter and flour. Sorry for your disaster. What a disappointment!Elisehttps://www.blogger.com/profile/13924741708406041795noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1113367994145785402005-04-13T06:53:00.000+02:002005-04-13T06:53:00.000+02:00Thanks for the sympathy Danno :) I do trust recipe...Thanks for the sympathy Danno :) I do trust recipes, and actually especially Nigella. She's usually so dependable - which is why I'm so disappointed! Oh well - things like this do happen.. let's just hope it'll be a while before the next disaster hits. :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1113330551068770352005-04-12T20:29:00.000+02:002005-04-12T20:29:00.000+02:00Sorry about your sour cooking experience Anne, I w...Sorry about your sour cooking experience Anne, I won't laugh like the rest of these heartless buggers! :) j/k. Plus, I don't want to pick 1" long spaghetti sticks from my skull! I've had plenty of these days myself, along with every other regular cook on the planet. I've had these kind of days in restaurant kitchens before, Yikes! I have some tremendous cooking outbursts at home from time to time, which my wife can attest to. I always trust the recipe, in want of new ideas, even though my cooks instinct says, No!Dannohttps://www.blogger.com/profile/10770596034917225099noreply@blogger.com