Nigella Lawson Bar Nuts Food

THE UNION SQUARE CAFE'S BAR NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
• In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
• Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

SWEET AND SALTY CRUNCHY NUT BARS

Steps:

• Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
• Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
• The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
• Line your springform pan with aluminum foil or use a foil pan.
• Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
• Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
• Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
• Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

ICE CREAM CAKE FROM NIGELLA LAWSON

Steps:

• Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
• Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
• Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
• Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
• Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
• Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
• Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

NIGELLA LAWSON BROWNIES

Steps:

• Preheat the oven to 180°C.
• Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.
• Melt the butter and chocolate together in a large heavy based saucepan.
• In a bowl beat the eggs with the sugar and vanilla.
• Measure the flour into another bowl and add the salt.
• When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
• Beat to combine and then scrape out of the saucepan into the lined brownie pan.
• Bake for about 25 minutes.
• When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
• Keep checking the brownies as they cook; remember that they will continue to cook as they cool.

ROCKY ROAD CRUNCH BARS - NIGELLA LAWSON

Steps:

• Melt chocolate, butter and golden syrup together over low heat.
• Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs.
• Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9" square pan. Pat out flat. Drizzle reserved chocolate over the top.
• Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.

BREAKFAST BAR

Steps:

• Beat oil, sugar and egg until creamy.
• Add rest of ingrediants.
• Press into a mold.
• Bake at 180°C for about 20 minutes.

BREAKFAST BARS

Steps:

• Combine oats, brown sugar and salt.
• Stir in remaining ingredients and mix well.
• Press into a 15 x 10" x 1" greased baking pan.
• Bake at 375 for 20-22 minutes or til golden brown.