NO-FUSS FRUIT TART
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
- All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious.
- I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand.
- Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly.
- Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
- In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly.
- Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
- Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
- Make Ahead Note:
- The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
- Freeze Note:
- The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may "weep" on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.
BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 6 side servings
Number Of Ingredients 6
Steps:
- Put the spinach leaves and pumpkin seeds into a large salad bowl.
- Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
- Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
- Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
RED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
- Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
- Halve the cherry tomatoes and put them into a bowl.
- When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
ANTIOXIDANT FRUIT SALAD - NIGELLA LAWSON
Make and share this Antioxidant Fruit Salad - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Mango
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
- Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
- Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango.
- Finally squeeze over the lime juice and serve.
Nutrition Facts : Calories 162.2, Fat 0.8, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 41.8, Fiber 4.1, Sugar 35.4, Protein 1.8
POWER PURPLE ANTIOXIDANT FRUIT SALAD
Here's my purple-themed fruit salad creation. Now I have to be honest, as I was compiling my list of purple fruits and ingredients to add to this salad, I was having some serious doubts on what the flavor would be. But I was pleasantly surprised by the complex sweet-bitter-tangy flavor of this salad! Purple Ingredients. Bold Flavors. This Purple Power salad has sweet tart black grapes, succulent purple or black plums, chewy goji berries, carmalized dried fig slivers, crunchy bitter raddicio shreds, thinly sliced red onion rounds, black sesame seeds and a squeeze of Meyer lemon juice to bring the flavors to ZING! Then to counteract the acidic ingredients and smooth the tart edges of flavor, I've added a tablespoon of veganaise OR plain soy yogurt. Power Lunch. Eat this salad alone on top of a giant pile of mixed greens. Nutrient dense and incredibly energy-infusing. As a lunchtime feast, this salad really awakens your senses and perks up your mood. This salad is rich in antioxidants. Power Purple says it all. Sweet grapes, figs and plums provide a quick energy boost to your day . Mother Nature's caffeine.
Provided by lunchboxbunch
Categories Lunch/Snacks
Time 13m
Yield 4 salad bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute sliced dried figs and 1 tsp olive oil in a skillet for 3-5 minutes, until slightly caramelized.
- Add all ingredients to large bowl and mix well. Serve right away or chill in fridge.
- Serve over a bed of fresh mixed greens or as is.
- Sprinkle top with black sesame seeds.
Nutrition Facts : Calories 111.7, Fat 1.5, SaturatedFat 0.2, Sodium 585.4, Carbohydrate 26.5, Fiber 3.1, Sugar 19.9, Protein 1.5
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