She doesn’t know but she kept me thoroughly engaged during those long dreary London days when Mr. A would be number crunching somewhere near London Bridge. Those sultry looks, calm voice, lush locks, deft fingers mixing, rolling and folding away, with two adorable kids Nigella Lawson used to visit me almost every afternoon, and sometimes after dinner too through BBC or Channel 4.
(And that, inevitably, justified a trip to Sainsburys grocery store, piling on delectables, making an effort to reproduce a Nigella dish for my number cruncher.)
This self proclaimed and rightly acclaimed Domestic Goddess, journalist by profession is a food writer, gourmet cook and an author of 6 widely popular cook books. Inspirational, true to life, Nigella would offer suggestions and recipes in an extremely friendly and if I may add sisterly manner. I always welcomed her visits on the tube and gained a lot from her casual, frank and comfortable way of putting flavors, colors and textures together to make wholesome, pleasing food. And the highlight of the programs would be her own night escapades, searching for an extremely delish midnight snack in the nooks of her refrigerator.
(Since then, it is a norm for me to visit my own refrigerator, picking on snacks, Nigella style)
When I began putting a recipe together with Nigella seeds, obviously my long lost friend (we lost contact, BBC Food didn’t play in the East) came to my mind. And I decided to make something simple yet super. Nigella seeds (Kalongi), which look like a fatter (no offence) cousin of cumin seeds, are deeply aromatic and flavorful. Used in a variety of curried dishes it lends a fine aroma and distinct flavor to the dish. I decided to combine two super foods together; namely sweet potatoes and nigella seeds to make baked fries. Yes, the kind that you can dig for in refrigerator in the middle of the night and not feel guilty. Presenting Sweet Potato Baked Fries with Nigella Seeds