Nadiya’s Everyday Baking episode 2: Nadiya shares the speediest of her scrumptious bakes, which are easy enough to rustle up any day of the week. With a mix of sweet and savoury, every recipe delivers maximum flavour for minimum effort. First up, Nadiya shares a nifty hack on an old-school quiche, using layers of buttery filo pastry as a speedy base and adorning it with a punchy paprika egg topping. This ingenious tart will take half the time to rustle up without compromising on flavour.
Next, Nadiya takes on an American favourite she first discovered on a trip to New York, the snickerdoodle. A yummy cinnamon- and peanut-encrusted chocolate cookie with a runny caramel surprise in the centre, it’s the gift that keeps on giving.
Nadiya then dishes up a whopper of a cheat with her marbled strawberry and chocolate ice cream cake. This recipe doesn’t just offer the quickest cake batter ever but also a simple, rich chocolate ganache finished with fresh strawberries. Finally, Nadiya shares one of her speedy family meals, a zingy cod and coconut noodle broth, baked in the oven for ease, and reveals how recently discovering her Thai heritage has influenced her cooking. Meanwhile, restaurateur Tom Pearson from West Yorkshire shares his passion for Farinata, a chickpea pancake topped with taleggio cheese that is an irresistible everyday staple from northern Italy.
Nadiya’s Everyday Baking episode 2
Nadiya Jamir Hussain is a British TV chef, author and television presenter. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015. Since winning, she has signed contracts with the BBC to host the documentary The Chronicles of Nadiya and TV cookery series Nadiya’s British Food Adventure and Nadiya’s Family Favourites; co-presented The Big Family Cooking Showdown; and has become a regular contributor on The One Show.
Nadiya Hussain is a columnist for The Times Magazine and has signed publishing deals with Penguin Random House, Hodder Children’s Books and Harlequin. She has appeared as a guest panellist on ITV’s Loose Women. She was invited to bake a cake for the 90th birthday celebrations of Elizabeth II.
In 2017, Hussain was named by Debrett’s as one of the 500 most influential people in the UK and was on BBC News’ 100 Women list. She was also shortlisted for Children’s Book of the Year prize at the British Book Awards for Bake Me A Story and was nominated for Breakthrough Star at the Royal Television Society Awards for The Chronicles of Nadiya. Ted Cantle, the author of a government report on community cohesion, said Hussain had done “more for British-Muslim relations than 10 years of government policy”.
Marbled ice cream loaf cake
It’s simple, it’s fun and it has a surprising hero ingredient: defrosted ice cream. Nadiya’s marbled ice cream loaf cake will soon become one of your favourite cakes to make.
- Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.
- Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through.
- Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes.
- Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes.
- Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely.
- Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries.
A snickerdoodle is an American cookie that’s traditionally coated in cinnamon. Nadiya ups the game, adding chocolate, salted peanuts and a gooey caramel surprise inside.
- Put the chocolate caramel cups on a tray and place in the freezer.
- Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes.
- Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds.
- Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray.
- To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes.
- Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes.
- Leave on the baking trays to cool completely before eating.
Paprika egg filo bake – Nadiya’s Everyday Baking episode 2
Nadiya’s paprika egg filo bake, with its crisp pastry, set eggy filling and hit of sriracha, is like a beautiful savoury tart, but is simpler to make.
- Preheat the oven to 210C/200C Fan/Gas 6.
- Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden.
- Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt.
- Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set.
- Leave to cool for 15 minutes before slicing and serving.