Netflix’s Time To Eat: Nadiya Hussain’s Best Recipes To Try Cooking

Netflix recently took all seven episodes of Nadiya’s Time To Eat out of the oven for everyone to feast on. The BBC Two series starring season 6 winner The Great British Bake-off is now being served all over the world thanks to Netflix.

In each episode, the extremely lovely, likable, and talented chef cooks up impressive, yet relatively easy-to-make dishes. With each recipe, she reveals her countless and wise time-saving and stress-relieving kitchen hacks, which will allow time-starved and stressed-out parents more quality time with their families around the dinner table or doing other activities together, rather than standing, sweating, and stressing in front of a stove.

Related: Nadiya’s Time to Eat: The Great British Baking Show Champion Nadiya Hussain Stirs It Up on Netflix

For those who always cooked or those who are figuring it out during this time of quarantine, here are some of her recipe highlights from the series, and additional recipes from the series are available on the BBC website:

Prep Time: 30 Mins/ Cook Time: 10-30 Mins

Ingredients: 3 tbsp jam; 3 tbsp peanut butter; cooking oil spray; 9oz flour; 1 tsp baking powder; .5 tsp salt; 3 tbsp caster sugar; 6fl oz full-fat milk; 2 eggs; 2 tbsp vegetable oil; optional icing

Directions: Empty jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside. Preheat the oven to 350F; Spray a brownie tin (7x9in) with cooking oil; Put the flour, baking powder, salt and sugar into a bowl and whisk together; Make a well in the center and add the milk, along with the eggs and oil. Whisk together until you have a thick batter; Pour the batter into the prepared brownie tin and spread out evenly; Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect; Bake in the oven for 10–15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with icing sugar, if desired, and serve.

Prep Time: 30 Mins/ Cook time: 10 Mins

Ingredients: 6 eggs, 1 tbsp of dried parsley, 1 tsp garlic granules, 6 small tortilla wraps, sliced black olives, sliced mushrooms, 6 tsp of sun-dried tomato paste, salt, and pepper to season, oil for frying.

Prep Time: 2 Hours/ Cook time: 30 Mins to 1 Hour

Ingredients:

For tarte tatin: 1lb 2oz block puff pastry; 3.5oz brown sugar; 2.5 oz butter; 1.75oz chopped hazelnuts; 4-5 bananas sliced

For ice cream: 14oz tin condensed milk; 18fl oz double cream; 5 cardamom pods seeds removed and crushed

Directions:

Ice Cream: put condensed milk, cream, and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.

Tarte tatin: preheat the oven to 350F; Roll out the pastry to a ½in thickness, then cut out a circle about ¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel; Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel color because once it gets to that point it can burn quickly; Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes; Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tarte tatin (wear oven gloves to protect your hands from the hot caramel); Serve in slices with scoops of the ice cream.

Ingredients:

For chicken: boneless chicken thighs; optional flatbread, mint, and pomegranate seeds.

For slaw: 1 tsp of mustard seeds, 1 tsp mustard powder, broccoli, yogurt, and fresh parsley.

For spice mix: 2 tbsps of cornflour, 1 tsp salt, 2 tbsps of cayenne pepper, 1/2 tsp of ground clove, 1 tsp of paprika, 1 tsp of ground coriander, 1 tsp of cinnamon, 1 tsp of cumin, 1 tsp turmeric

Directions: Preheat your oven to 350F; Cut the chicken thighs into strips and place in a bowl; Make the spice mix by adding all the spices, salt and cornflour together in a bowl; add oil and the spices to the chicken thigh strips. Coat evenly; Layer the chicken strips into two loaf tins. This layering will help achieve the same effect as cooking a kebab; Cook the chicken in the 350F oven for 40 minutes; Now to start on the slaw. Pop 1 tsp of mustard seeds and a drizzle of oil into a frying pan. When they start to pop, add the mustard powder; Add the mustard mix to yogurt and add some parsley. Stir then add to raw chopped broccoli. Slaw complete!

Each episode of Nadiya’s Time to Eat features four recipes. So, even though there are only seven episodes, there are still 28 sweet and savory dishes to try.

Next: The Great British Baking Show: The 10 Most Outrageous Dishes Ever Made

Source: BBC