Cookbook Review: Nigella Express

Nigella Express
  Good Food, Fast
  2007 Hard back ISBN: 9781401322434 First edition
  color photos
  
  I got this one for my daughter, Sarita's birthday last month. I used
the first Borders's Gift card I got from Gather. We both enjoy watching
Nigella's show on the Food Network by the same name, Nigella Express.
Recipes from the shows are among the ones in this book. Of course there
are additional recipes that aren't from the shows.
  
  As you can tell from the title the recipes in this book are quick to
make. Even though this is true they are very long on flavor. Not only
is this book fun to read, (like hearing Nigella talk to you), she
includes an interesting note before each recipe, it's also a great one to
cook from.
  In the short time we've had the book we've already made the Breakfast
Bars p. 94, Croque Monsieur Bake p. 107, Cheddar Cheese Risotto p 176,
and the Doughnut French Toast p. 188. I actually have more of the
breakfast bars in the oven as I'm typing. I made them with raisins this
time instead of the dried cranberries called for since my son, Dexter
likes raisins better. Also this time I used fat free sweetened condensed
instead of the full fat. They make a great mid morning snack or a fast on
the go breakfast.
  
  If you enjoy Nigella Express the show then you'll love this book.
Nigellas brings back the fun to cooking even after you've had a long day
at work or play. This is one I know we'll be trying recipes from often
  
  Breakfast Bars
  
  1 14 ounce can condensed milk
  2 1/2 cups rolled oats (not instant)
  1 cup shredded coconut
  1 cup dried cranberries
  1 cup mixed seeds (pumpkin, sunflower, sesame)
  1 cup natural unsalted peanuts
  
  1. Preheat the oven to 250 degrees F and oil a 9x13 inch baking pan
or just use a disposable aluminum  foil one.
  
  2. Warm the condensed milk in a large pan.
  
  3. Meanwhile mix all the other ingredients together and add the
warmed condensed milk using a rubber spatula to fold and distribute
  
  4. Spread the mixture into the oiled or foil pan and press down with
a spatula or better still, your hands (wearing those disposable latex
CSI gloves to stop you from sticking) to make the surface even.
  
  5. Bake for 1 hour, remove and after about 15 minutes, cut into four
across and four down to make 16 chunky bars. Let cool completely.
  
  Makes 16