Video Documentaries

Nigella Lawson continues in Nigellissima episode 5 to share her passion for creating mouthwatering Italian food. Inspired by a scribbled note she once found in an old Italian kitchen, Nigella starts with her take on the classic light and sunny yoghurt pot cake.  Nigella's niece and nephew are recruited to make - and enjoy - a shortcut sausage meatball supper, while a girls' night in sees Nigella rustling up a super quick dish of squid and prawns with marjoram and chilli. The evening ends with Nigella's tiramisini - a lighter, quicker version of traditional tiramisu. Nigellissima episode 5 recieps:   Yoghurt Pot Cake [caption id="attachment_3256" align="alignnone" width="300"] Yoghurt Pot Cake[/caption] I love this breakfast ciambella, which I call my yoghurt pot cake. It is one of the traditional cakes of Italy. I found the recipe in an Italian house one summer, and of course, I copied it down. It's a very sunny cake. You use your yoghurt

In How to Cook Like Heston ep.3, Heston challenges the way we cook chocolate. The secret to success with cooking this luxurious ingredient is gentle seduction - indirect heat and away from moisture. With these simple rules Heston lifts the lid on his magical popping candy passion fruit gateaux with an exploding base, an amazing flowerpot Tiramisu with edible chocolate soil and he even manages to transform this sweet tooth favourite into a surprising savoury main dish. Then there's a magic twist as Heston turns dark chocolate into rich chocolate wine. [video width="624" height="352" mp4="https://video-clump.com/wp-content/uploads/2018/03/How-to-Cook-Like-Heston-ep.3.mp4"][/video]   Any excuse to use a power tool, for his next recipes Heston arms himself with a few! There's a can of keyboard dust cleaner to shock freeze melted chocolate into a pliable chocolate sculpture, a paint sprayer loaded with velvety dark chocolate to coat a frozen cake, and a

Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. His journey begins in the city of Venice, and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes including seafood risotto, tiramisu and gnocchi with spider crab.