Nadiya Bakes: Over 100 Must-Try Recipes for Breads, Cakes, Biscuits, Pies, and More: A Baking Book

by Nadiya Hussain

Overview

Notes From Your Bookseller

If you're a fan of The Great British Baking Show, you know that Nadiya Hussain was a winner who captured the hearts of fans everywhere. That was 2015. Fast forward to today and Hussain has had several Netflix and BBC shows and cookbooks to her name. In Nadiya Bakes, we get her signature reassuring style to get us baking with ease. Recipes range from sweet to savory and for occasions simple to grand.

NEW YORK TIMES BESTSELLER • The host of the beloved Netflix series Time to Eat and Nadiya Bakes and winner of The Great British Baking Show returns to her true love, baking, with more than 100 delicious, Americanized recipes for sweet treats.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND THE KITCHN

When Nadiya Hussain, the UK's "national treasure," began cooking, she headed straight to the oven—which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life.

In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.

Product Details

ISBN-13:	9780593233733
Publisher:	Clarkson Potter/Ten Speed
Publication date:	07/27/2021
Edition description:	Illustrated
Pages:	256
Sales rank:	121,695
Product dimensions:	7.60(w) x 9.00(h) x 0.90(d)

About the Author

Nadiya Hussain wrote Nadiya Bakes as the cookbook companion to her BBC and Netflix series of the same name. She won season six of The Great British Baking Show and lives in the UK with her husband and three children. She is also the author of the cookbook Time to Eat, based on the companion BBC and Netflix series.

Read an Excerpt

Introduction

As first loves go, I have many. We all have many.

For fifteen-year-old me, it was the Backstreet Boys, who I was going to meet one day (so I told myself) and I would marry Kevin, though not before all five of them battled to win my love! Even now, at thirty- five, they still send my heart aflutter because out of all the bands that fifteen-year-old girl could have loved, they were the first.

But back here in real life, away from the land of make-believe and distant teenage dreams, I have had the joy of many weird and wonderful first loves. Becoming a proper older sister, when my baby brother was born, my first taste of maternal, yet not technically maternal, love. That was a first love of many to come. My first real pet, Hira the cat, she loved me like tuna and I loved her like I love chips. Becoming an aunt for the very first time, that rush of connection—we share the same DNA and I didn’t even have a hand in making him. That was a first love.

My first secondhand bike I shared with my sisters; her name was Bluebird and she was blue, rusty, with white tires and cost my dad 25 cents from a Sunday market. I loved that bike, but that unpadded seat did not love me! My first pair of roller skates, yes they were hand-me-downs and I grew out of them pretty quickly, but they rolled me to places beyond the parameters set by parental guidance, not far but far enough, so my blades I loved.

Finding love, actual real love, nothing like anyone else’s and all our own. Real, first, true, actual love. And children: real people, growing inside me, waiting to be met. You would think that first love of seeing one’s child would change, fade, or lessen with each subsequent child, but no. It’s still there, first love, fresh love, new love, every single time, with every single child.

And then of course there is cake. Yes, cake.

You may ask, how can cake sit here in this list? This list of monumental events and material memories, where does cake fit here? Like everything on my list of first loves, baking came into my life at a particular point, but unlike my memories of boy bands, roller- blades, and pets, which sit somewhere in “things that once were,” baking is right here with me still. With my husband, with my children, with my family. Baking has become such a massive part of who I am that there is no denying it. I live it, I breathe it, I whisk, stir, measure, and bake it! For goodness’ sake, I dream about it! I really do.

Baking is my first love.

I didn’t quite realize it when as a teenager I baked a cake for my sister’s pre-wedding party. A simple cake, sandwiched together with sticky jam and groaning under the sheer weight of thick white fondant and a hideous fondant groom all dressed in his fondant finery. I didn’t see it when I did a GCSE in Food Studies a few years later and designed an entire Pokémon Cake, with marbled red-and-white layers, sandwiched with jam and covered in a colored fondant, shaped and cut carefully to create an actual “Poké Ball.” The teacher said, “You’re really good at baking. Ever considered going to catering college?” I’m also good at tying my shoelaces, so who cares?! I thought. I just wanted an A in Food Studies, and that I got. But still nothing—the connection wasn’t there. Whatever it is I have now, whatever I feel now, it didn’t ignite, it didn’t even spark.

We had an oven at home, but it was full of pans; it wasn’t used for baking, just for storing greasy deep-frying pans, and I never really saw it any other way. It was a cupboard NOT an oven. Life happened around all of that—I got married and we got our own house and even our own oven. Still nothing, not an urge, not a spark, not a thought to bake. Until . . .

“Can you bake, because I love cake?” I supposed I could bake, maybe just a little, for him. I gave it a try. It started with a wonky cake, and he ate the whole thing. So I saved for an oven thermometer to make sure the oven temperature was regulated. The next cake was less wonky. Still delicious and he ate it again! Then some strawberry and cream muffins. A whole dozen. A little chewy, not very cake-like, tasty though, and he ate them all. By then the babies joined in too. I saved a few strawberries out of sight in the back of the fridge and tried again. Mixed the mixture a little less. There was a definite improvement. They were eaten even faster than the ones that came before.

And before I knew it I was baking bread, enriching doughs, making pastry, laminating, making starters—and killing starters! I was baking every day, all because I had someone to eat it. Baking became a part of life, like cooking, like laundry, like vacuuming, like breathing. It was just natural, it was normal. And it was loved.

So nothing gives me greater pleasure than to finally be able to share this beautiful book with you. I could have begun writing this book and never really stopped, but the powers that be said I had to! So I did. But not till I had put together some of my favorite recipes—traditional, twisted, and every- thing in between. This book is a compilation of all the yummy ideas that fly around in my head and all the things my husband eats over and over again.

Let me take you through the chapters. Cakes, Mini Cakes & One-Pan Bakes: if you’re in this chapter, I would highly recommend the “money can’t buy you happiness brownies.” If you’re in the No-Bake Bakes chapter, well you guessed right: no baking but still “baking” with the banana ice cream cheesecake with blueberry compote. Tarts & Pies: this is filled with all sorts of delights, from a sweet carrot tart to a rainbow veg pakora picnic pie. Desserts: you’ll need a spoon in this chapter, if you’re eating the roasted fruit cobbler or the croissant ice cream pudding. Every baker needs a good Celebration Bake and there are plenty to pick from. It could be a sit-in-the-middle-of-the- table cranberry and chile brioche wreath or a celebratory praline king cake. We can’t have a baking book without a Breads chapter, full of Cornish splits and pulled chicken doughnuts. Cookies, we’ve got to have cookies, be they coffee meringue bark or rhubarb and custard butter kisses! If you fancy a Savory Bake there are baked chile churros and a cauliflower cheese lasagne. There is something in this book for all of us for every occasion—not that we need an occasion to turn on the oven!

Many people may read this and not get it. But for those of you who love baking as much as I do, you will get it instantly, and that’s why you now have this book in your home. Baking doesn’t have to be your first love, or indeed anywhere in a long list of loves like mine, but perhaps it’s waiting to become one of yours, and maybe you’ll find just the recipe in here to ignite the love or at the very least fuel it.

Bake, eat, love, repeat!

Table of Contents

Introduction 7

Cakes, mini cakes & one-pan bakes 12

Turmeric and ginger diamonds 14

Blueberry and lavender scone pizza 17

Tahini cake with banana curd 21

Matcha and kiwi hurricane roll 22

Money can't buy you happiness brownies 28

Torta caprese with caramelized white chocolate sauce 30

Strawberry and clotted cream shortcake cupcakes 32

Upside-down key lime cupcakes 35

Cornmeal cake with rhubarb and rosemary 36

Molasses anise madeleines with grapefruit syllabub 39

Covered-all-over lamington cake 42

Drenched rose cake 46

Fudgy flapjacky fudge 47

No-bake bakes 48

Banana ice cream cheesecake with blueberry compote 50

Blueberry shinni cake 53

Tropical no-bake cookie one-pan cake 54

Strawberry and tarragon charlotte with passion fruit 55

Caramel crunch rocky road 56

Scotch creme eggs 58

Chewy chocolate krispy squares 59

Mango and black peppercorn cranachan 60

Summer fruit tea-ramisu 64

Chocolate orange vegan mousse 66

Virgin mojito possets 68

Strawberry rice pudding fool 69

Tarts & pies 70

Carrot tart 74

Portuguese custard tarts 76

Grapefruit ganache tart 78

French onion and blue cheese tart 80

Orange and lemongrass meringue pie 82

Pecan pie empanadas 86

Canadian butter tart 87

Potato rösti quiche 88

Sfeeha triangle 90

Rainbow veg pakora picnic pie 92

Beet tatin with mackerel and a dill pesto 93

Chicken, brie, cranberry, and pink pepper pithivier 94

Tomato galette 97

Desserts 98

Tutti-frutti pavlova 100

Roasted fruit cobbler 102

Brigadeiro with sweet and salty pita chips 106

Earl Grey sticky toffee pudding 108

Jam roly-poly 109

Filo cream parcels 110

Sharing molten chocolate cake 112

Slow-cooker apple and tarragon crumble 113

Chocolate caramel flan 114

Croissant ice cream pudding 116

Chai chia puddings 117

Tottenham cake with custard 118

Celebration bakes 120

Mango and coconut yogurt cake with German butter-cream 122

Honey cake with salted hazelnuts 126

Berry hot cross buns 128

Zesty fruitcake 132

Pull-apart muffin cake 135

Cola cake 138

Pear and ricotta marble cake 139

Praline king cake 140

Kouign amann sugar crunch pastry square 142

Cranberry and chile brioche wreath 144

Middle of the table nut roost 148

Kransekake cookie tower 149

Cookies & bites 152

Raspberry amaretti cookies 154

Rhubarb and custard butter kisses 157

Chocolate, hazelnut, and rosemary ladies' kisses 158

Speculoos spiced cookies and crunchy spread 160

Pressed flower shortbread shards 162

Black sesame seed snacks 164

Chewy chocolate-chip cookies 165

Coffee meringue bark 166

Ginger and almond Florentines 169

Fennel and coconut breadsticks 172

Spicy chickpea crispbreads 173

Mint choc-chip nanaimo bars 175

Breads & buns 176

Cornish splits 178

Cinnamon and cocoa swirl loaf 182

Cherry Chelsea buns 184

Brioche custard buns 186

Citrus polonaise buns 188

Msemmen pancakes with a pistachio and mint honey 192

Honeycomb rolls 194

Salmon and dill stuffed focaccia 198

Rose harissa rugelach 201

Pulled chicken doughnuts 207

Cheat's sourdough 210

Mashed potato flatbreads with egg butter 211

Onion pretzels 212

Cardamom lemon iced buns 218

Savory bakes 220

Seekh kebab toad in the hole 222

Baked chile churros 224

Saag paneer spanakopita 228

Pepperoni pull-apart 231

Polenta bake 232

Cauliflower cheese lasagne 233

Tarragon mushrooms and eggs on toast 234

Salt-and-pepper baked chicken and fries 236

Baked ratatouille 237

Teriyaki chicken noodles 238

Peach-baked salmon 240

Baked rice and eggs 241

Spiced squash strudel 242

Thanks 244

Index 246

Editorial Reviews

★ 06/07/2021

Hussain (Time to Eat), winner of the Great British Baking Show in 2015 and host of the Nadiya Bakes Netflix series, shares her favorite bakes in her stunning and scrumptious latest. She writes that “baking is my first love,” and that sentiment clearly comes through in the impressive array of appetizing cakes, tarts and pies, breads, and cookies within. From turmeric and ginger diamonds to a mango and coconut yogurt cake with German buttercream, Hussain’s recipes balance rich flavors with her trademark precision, though she lets things slide here and there. (“I am forever getting involved in the what-goes-first debate... though... as long as neither is left off, I’m a happy girl.”) While ingredients are easy to find, her combinations are decidedly European; Tutti-frutti pavlova (“a chewy meringue nest”), tottenham cake doused with hot custard, and covered-all-over lamington cake may not be readily available in American bakeries, though that doesn’t preclude their universal appeal. Other mouthwatering options include her “money can’t buy you happiness” brownies and a chicken, brie, cranberry, and pink pepper pithivier that’s at once airy and decadent. Hussain also includes notable chapters on no-bake bakes—ideal for summer months—and savory bakes, perfect for lunches or dinners. The star baker’s fans will no-doubt delight in these stellar offerings. (July)

Publishers Weekly

Stunning and scrumptious . . . mouthwatering . . . [an] impressive array of appetizing cakes, tarts and pies, breads, and cookies.”—Publishers Weekly (starred review)
 
“Delightful . . . it’s a fuzzy feeling that radiates palpably from the pages of Nadiya Bakes. . . . With over 100 recipes that span everything from classic celebration cakes to offbeat lunchbox snacks, it’s something of a manifesto for Hussain’s comprehensive abilities in the kitchen.”—Vogue
 
“Hussain has a great grasp on spice; those who appreciate balanced sweetness will love the savory notes of molasses and anise in her madeleines.”—Epicurious

From the Publisher

08/01/2021

This new cookbook from Great British Baking Show winner Hussain (Time To Eat: Delicious Meals for Busy Lives) seeks to offer "Americanized recipes for sweet treats" including some of her favorite recipes, "traditional, twisted, and everything in between." On this, Hussain certainly delivers. The pages of this beautifully photographed book contain recipes for the unusual (Matcha and Kiwi Hurricane Roll), the comforting (Portuguese Custard Tarts), and the reimagined (Mint Choc-Chip Nanaimo Bars), as well as many photos of the author in the process of baking and constructing her favorite treats. The recipes themselves are detailed and well-written; the inclusion of measurements in cups and grams is particularly helpful. While this cookbook is packed with photos, not every recipe is accompanied by an image of the final dish. With some recipes having almost a dozen photos and others having none, the book sometimes feels a bit unbalanced, but that shouldn't deter home cooks from attempting these appetizing treats that will satisfy the entire family. VERDICT Like in her previous cookbooks, Hussain's recipes are filled with flavor and creativity while also being effortlessly attainable by home bakers.—Siobhan Egan, Barrington P.L., RI

Library Journal