Transform the everyday with ‘Nadiya’s Fast Flavors’


— Find Nadiya’s Fast Flavors Thursdays at 8 p.m. on SBS Food from November 17 to December 29 (no episode on December 15, due to festive programming). See episodes on SBS On Demand after they air —

“Throw the rule book out the window,” says Nadiya Hussain – she talks about playing with unusual flavor combinations, and when the cheerful former Great British Bake Off winner and cookbook author applies this approach to everything from macaroni and cheese (“full of instant flavor tricks”) to sweet focaccia (“my twist…it’s like coffee and nut cake in bread”), the results are delicious.

In Nadiya’s Quick Flavors Hussain doesn’t just break the rules. It’s more about getting the most out of flavor – trying new things, being adventurous, and finding great-tasting shortcuts. Sometimes it’s about taking a much-loved classic and making sure you don’t get bored with it (hello Caramel Thyme Banana Bread). Sometimes it’s a tribute to the flavors of its past. Hussain also meets other cooks and food writers who share his passion for flavor, from writers Olia Hercules and Sabrina Ghayour to supper club host Fozia Ismail and pastry chef Dinesh Patel.

Here’s a taste of what you can expect:

comfort food

A classic mac and cheese is transformed with the addition of evaporated milk for richness, Worcestershire sauce and yeast extract for depth of flavor, and shredded cheese puffs for the ultimate cheesy kick. “I took the feel-good factor and amplified it,” she says. Nadiya then shares her tried-and-true beef vindaloo recipe, letting us discover the cooking secrets passed down from her mother and grandmother, in addition to offering us her time-saving tip for the perfect paratha. Next, it’s Nadiya’s take on classic French toast, swapping the eggs for comforting custard and the standard syrup for maple pistachio breadcrumbs. Finally, Nadiya turns her attention to her first love, baking, and whips up an epic ice cream cake, filled with fresh blueberries for the zing and fennel seeds for a wonderfully unexpected citrus kick. She also meets Olia Hercules, who shares her recipe for borscht, a comforting yet complex vegetable and herb broth that brings back happy childhood memories of family life in Ukraine.

Quick and easy

Looking for recipes that will fit all of our busy lives? As an active mother of three, Nadiya is no stranger to juggling work and family, and in this episode she shares helpful recipes that are all loaded with flavor but can be whipped up in no time. time. She loves sandwiches but is a firm believer that no sandwich should ever be boring. Why stick to the same tried and true toppings when you can have so much fun experimenting with new flavor combinations? Inspired by a trip to Louisiana, she concocts a delicious crab po’boy sub sandwich, stuffed to the brim with crispy, quick-cooking crab pakoras, served with a tangy garlic mayo made with the ingenious addition fruity applesauce. Nadiya then turns her attention to one of her simple suppers, sweet and sour sautéed shrimp on a bed of wok-fried noodles. No matter how manic life gets, Nadiya always makes time for cake, and her Cinnamon Spiced Chocolate Cherry Cake is so easy. “A quick fix for special occasions. You might think you don’t have time for dessert, but that’s not true with this,” she says. “You put it all in and cook it. It’s that quick.” Finally, Nadiya shares one of her favorite quick family meals, a spinach and paneer pilaf, all in one pot and topped with eggs and crunchy red cabbage.

Sweet and sour sautéed prawns

Treat yourself

In this episode, Nadiya pulls out all the stops by focusing on sweet sensations. The first is a magic cream pie with a touch of creme brulee. Nadiya starts by making a shortcrust pastry topped with crushed hazelnuts for texture and salty pretzels for the wow factor. Next, she prepares a luxurious, silky custard filling, which is baked, sprinkled with sugar and blowtorched, creating the signature burnt finish. It’s pure indulgence from top to bottom. Next, Nadiya focuses on the bread and whips up a fabulously whimsical focaccia. She loves to bend the rules, so instead of sticking to salty, she goes sweet. His recipe is inspired by the winning combo of coffee and nuts often found in a cake. The light, springy dough is laced with nuts, while the top is infused with an aromatic coffee and olive oil glaze, and finally decorated with a glorious coffee glaze. A treat any time of the day, all you have to do is chop and chew!

Focaccia with coffee and walnuts

Biscuits are next on the agenda and classic shortbread is next to get a makeover. Nadiya makes foolproof cookie dough but injects maximum flavor using lemon zest and fresh basil. Its light and buttery shortbread rounds are sandwiched with a sublime filling of rich white chocolate and tangy raspberry jam. Finally, Nadiya adopts one of the most classic flavor combinations of all time, chocolate and mint. But it’s not about mint chocolate chips, it’s an epic no-bake that’s full of cheats! Nadiya cheekily uses store-bought mini rolls, assembled and crushed, to create an instant layer of cake. She then whips up an effortless mint cream filling and tops the chocolate-mint roll with fresh mint leaves, dipped in melted dark chocolate for an intense minty effect. Pastry Chef Dinesh Patel prepares his signature Shrikhand Cheesecake, a sensational dessert that combines elements of a classic cheesecake with flavors found in a traditional Indian treat.

Fresh and healthy

Nadiya Hussein

Life is all about balance, so while there are times when we want to indulge ourselves, there are other times when we crave lighter alternatives. To start, Nadiya prepares a beautiful and bright butternut squash soup, healthy and enjoyable. Nadiya makes the flavor sing by adding subtly spiced saffron for warmth and grapefruit juice for an intense citrus kick. Nadiya hates waste, so instead of throwing away the seeds, she toasts them in oil before dusting them with fragrant mango powder and using them as a crispy topping. Next comes a delicious crunchy salad, inspired by a filming trip to Thailand. While filming a scene in a market, she ate a crunchy papaya salad with green beans and peanuts, and her mind was blown. Inspired by that exact moment, Nadiya created a spin on this Thai classic, using cucumber, juicy prawns, and a punchy dressing filled with all those sour, sweet, tangy, and spicy Thai flavors. Nadiya always has cake at home and then she shares her recipe for a vegan and gluten-free apple and olive oil, a lighter alternative to some of her more decadent recipes, and full of fresh fruity flavors. Plus, it’s child’s play to make. Finally, Nadiya turns her attention to a roast dinner, but a lighter alternative to a meaty Sunday roast. As a centerpiece, she takes a side of fresh salmon and coats it in a very flavorful salsa verde crumb, and caramelized miso onions make for an unforgettable delicious side. And his guest, food writer Georgina Hayden, shares a treasured recipe for a healthy Greek Cypriot kebab, complete with a glorious zesty salad with creamy avocado, punchy radishes and a zesty lemon-tahini vinaigrette.

Relaxation days

In this episode, Nadiya Hussain talks about the perfect recipes to unwind on a lazy day at home. Whether it’s a weekend, school vacation, or a day off, Nadiya has stress-free recipes up her sleeve to bring the fun back into our food. First up, banana bread, the recipe that has become a lockdown cliché, but it’s Nadiya’s take on classic bread and it’s far from boring! Inspired by the fact that the banana tree is actually an herb, Nadiya adds fresh thyme leaves to her cake batter to add an elegant splash of flavor. She adorns the top of her Banana Thyme Bread with a simple yet sublime salted caramel, creating a luxurious banoffee hit.

Banana bread and caramel

Then his burgers, a big deal in the Hussain household, but these are surprising and outrageously tasty. These bombay patty burgers are vegetarian burgers, made with the Bombay Indian snack mix! Afterwards, Nadiya lights up the barbecue, after all, lazy days and cooking over a fire go hand in hand. His sticky sriracha and honey chicken is a simple yet delicious way to barbecue in style, with a side of grilled smoked eggplant, drizzled with a retro-inspired curry crowning sauce. Finally, Nadiya indulges her love of baking by focusing on an epic apple and custard pie: a dreamy dessert to kick back and relax. She also meets Shropshire BBQ expert Adam Purnell, who shares his mouth-watering recipe for tomahawk steak cooked over an open fire.

Special occasions

In this latest episode of the series, Nadiya turns her attention to one of her favorite things, special occasions, with recipes for all kinds of celebrations. Nadiya gets the party started with her spectacular lemon drizzle swirls. A twist on the cinnamon roll, these moist lemon and cardamom flavored creations are topped with a moist citrus icing and are the perfect way to start a special day. Next, Nadiya prepares an extraordinary romantic dinner, an earthy chicken stew with 30 phenomenal cloves of garlic! Nadiya laughs at the thought of a romantic meal for two filled with such pungent garlic, but her ingenious recipe gently poaches the cloves in water, turning them into something more subtle and aromatic. This heady dish loaded with paprika and black olives is served with a fabulous Malaysian pancake called roti jalla. This visually spectacular accompaniment looks devilish but is actually foolproof thanks to Nadiya’s simple tricks.

Roti Jala

Nadiya has a huge family and at every gathering there is always a table full of food. Her roast leg of lamb with bijou couscous, pomegranate seeds, candied lemons and pine nuts is a super recipe that makes for a spectacular yet stress-free centerpiece. Finally, it’s all about Nadiya’s first love, cake! A rich festive red velvet cake, covered in snowy white cream cheese frosting, topped with fresh strawberries and an elegant drizzle of decadent melted chocolate. His guest, food writer Sabrina Ghayour, prepares a festive Persian rice dish, accented with saffron and fresh orange, and piled high with king prawns.

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