*UPDATED* you can now see the Forever Nigella 6: Sea Fish and Eat It Round Up in all of its glory.
I am thrilled to be hosting this month’s Forever Nigella blogging event. Not only am I a huge fan of Nigella Lawson’s food writing but I am ever so fond of Sarah as she once gave me a flapjack (I am that easy).
I had some awesome ideas about the theme for this month which had all been chosen by the other event hosts already *ahem* but having just spent a wonderful week by the sea in Cornwall I was inspired by the briny fayre to make this month a fishy treat. So our theme is Sea Fish & Eat It – a celebration of the sea’s bounty.
Clcik below to read my entry and how you can join Forever Nigella.
This is one of my favourite squid recipes and Nigella’s seasoning combo makes for an interesting twist on my usual flour, salt and pepper. She suggests using frozen squid for reasons of expedience but I get fresh from the fish stall at Winchester Farmers Market which is generally very good. I love making this for a Monday night supper; it may take a little preparation but it feels like lazy cooking to me.
The Rules Bit (concentrate):
Forever Nigella #6 “Sea Fish and Eat It”
Challenge: To prepare and blog any Nigella recipe using seafood or freshwater fish.
Deadline: Sunday, June 26 2011 at midnight wherever you are.
Round up: By the next weekend.
No rules about how often you must take part
No rules about stuff being secret until certain dates
No rules that everyone cook exactly the same thing
No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules
But there are 3 rules:
1. Blog your entry by the deadline including:
a) the current Forever Nigella badge
b) a link to the Forever Nigella #6 Launch Post: http://housewifeconfidential.co.uk/2011/05/forever-nigella-6-sea-food-and-eat-it/
c) a link to the official Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella
2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below). If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.
3. Tell us about your post by emailing me: katAThousewifeconfidentialDOTcoDOTuk and please c.c. sarahATmaisoncupcakeDOTcom with:
a) your name
b) URL of your post
c) a photo no more than 400 pixels wide.
Remember to tweet your post with the hashtag #forevernigella – Sarah at Maison Cupcake will retweet all those she sees!
N.B. Your entry must have been published since the announcement post. You may only submit something from your archives if you republish it as a new post.
If you don’t have any Nigella books check out these resources online:
Nigella’s official site: http://www.nigella.com/
UKTV Good Food Channel: http://uktv.co.uk/food/chef/aid/530864/
Food Network: http://www.foodnetwork.com/nigella-lawson/index.html