There are cooking shows that help you get inspired and hands-on cooking with easy recipes, and then there is Nadiya’s Time To Eat available on Netflix. Nadiya Hussain was the winner of The Great British Bake Off in 2015, charming everyone’s heart with her warm personality and impeccable cooking skills.
For this particular show -what I enjoy the most- is that she gives us a piece of her privacy, involving her family and friends in some of her recipes, either tasting the dishes or having her help them a little. Not only that, but there are also bits where she visits people in need of clever and quick recipes that allow them to spend more time with their family. The fact that she’s travelled across the country adapting and learning new techniques and shortcuts from complicated and time-consuming recipes to less than 45 minutes one, makes this one of the best cooking shows you will ever watch! To give it extra points, everything you would use to replicate some of the recipes is from things you already have in your cupboard. Who does not love that kind of practicality?!
If you are just like me, in love with the colour and eclectic kitchen accessories, Nadiya has you covered as well! From table-wear, home fragrance, kitchen accessories, and her must-have cooking book makes the perfect gift for any occasion all year long. It is colourful, cheerful and delicate, providing the right accents for any get-together.
And only because I am a big fan of her recipes, here is a delicious recipe for Cinnamon Palmiers from her cooking book Nadiya’s Bake Me A Story;
Ingredients & Process
- Makes 12
- 450g puff pastry
- 1 egg, beaten
- 150g caster sugar
- 1 and a 1/2 tsp ground cinnamon
- flour, for dusting
To buy Nadiya’s books, you can simply click here.
- Roll out the puff pastry to a rectangle about 4 mm thick, then lightly brush the top of the pastry with the beaten egg.
- Combine the sugar and cinnamon in a bowl. Sprinkle the mixture across the entire surface of the pastry.
- With the short end of the rectangle facing you, roll both long ends in to the middle,so they meet at the centre.
- Brush the rolled pastry with a little more of the beaten egg where the two rolls of pastry meet, then place the pastry on a baking tray and refrigerate for 30 minutes. Line a baking tray with grease proof paper.
- Cut the chilled pastry into 1.5cm-thick pieces, then gently roll out each piece on a floured surface to roughly 1 cm thickness. Place the pieces on the lined baking tray.
- Chill in the fridge for a further 10 minutes and preheat the oven to 200C fan/gas mark 7.
- Brush each palmier with more egg and bake in the oven for 8–10 minutes, until golden brown.