Latest news with #Nigella
News18
4 days ago
- Health
- News18
Kalonji Vs Jeera: Which One Is Best For Hair Growth?
Last Updated: Kalonji and jeera are both used in hair care to restore hair health and bring back the shine and strength. Find out which of these spices is more suited for your haircare needs. The desire for long, healthy-looking hair is a common aspiration shared by many individuals. They incorporate natural hair care advice into their routines to promote hair growth. When it comes to promoting hair growth, two spices stand out – kalonji (Nigella seed) and jeera (Cumin). Both are renowned for their benefits in natural hair care, but which one is more effective? Let's dive into the benefits of each and explore how to use them for hair growth. Kalonji has been used for ages in Ayurvedic and Middle Eastern beauty routines for its antioxidant, fatty acid, and thymoquinone content. These properties help soothe an itchy, oily, or flaky scalp, which helps in hair growth. Kalonji strengthens roots, reduces breakage, and promotes long-term hair health. It is a good choice for those with weak roots, breakage, or flaky scalp issues. Jeera Jeera, or cumin, is rich in iron and other nutrients that support healthy hair growth. It is particularly useful for clearing scalp buildup and improving blood circulation. If your hair fall is due to a dirty or clogged scalp, jeera might provide faster relief. While it may not offer long-term strength like kalonji, it is great for a quick scalp refresh. If you have weak roots, breakage, or a flaky scalp, kalonji oil is your best bet. It works deeper and slower, strengthening your hair over time. But if your hair is dull or feels heavy and greasy, jeera can help clean things up and boost blood flow to your scalp. Kalonji: Warm up 1-2 tbsp of kalonji oil, massage it into your scalp for 5-10 minutes using your fingertips and leave it on for at least 30 minutes or overnight. Rinse with a gentle shampoo. Repeat this process once or twice a week for best results. Jeera: Boil 2 tbsp of jeera in 2 cups of water, let it cool, and use it as a final rinse after washing your hair. Leave it for 10-15 minutes before rinsing. Try this process 2–3 times a week. Can You Use Both? Of course, you can use both of these spices together, which complement each other well. Once a week, you can use kalonji oil to strengthen and nourish your scalp. In between, you can use jeera water to keep it healthy. view comments First Published: July 20, 2025, 12:21 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Wales Online
03-07-2025
- Business
- Wales Online
Hugely popular burger van owner opening new restaurant
Hugely popular burger van owner opening new restaurant He will join forces with his fiancée's thriving food business to open their first restaurant together Outside the new business which opens on July 30 (Image: Phil Fraser ) A hugely popular burger van owner is joining forces with his fiancée, who runs her own thriving food business, to open their very first restaurant together. Phil Fraser's Food Anarchy has won legions of fans who have followed his van around its regular locations at Dunvant, Gorseinon, Marina Market, and Mumbles Market, with popular menu items including gourmet burgers, loaded hash browns, and loaded fries. Mr Fraser's fiancée Katie Powlson is also a favourite at food markets with her business Happy Little Cake Company serving up an array of cakes and sweet treats. Now the pair have decided to team up and launch their first business Fully Loaded. Based in High Street in Gorseinon it will officially open its doors on Wednesday, July 30, and will trade from Wednesday until Saturday from 9.30am until 2.30pm. It will serve up loaded hash browns, loaded fries, sandos, cakes, and bakes. A queue forms outside Food Anarchy at Swansea Marina Market (Image: WalesOnline ) Discussing the new venture Phil said: "It is a collaboration between Katie's company and mine. We've wanted a property for a while and this was Katie's brainchild. Someone from the market gave us the heads-up of this property and we went and saw it then started putting it together. "With Gorseinon being so good to us with the van on a Friday night it felt well worth a go. There's going to be the loaded hash browns, loaded fries, and instead of doing burgers we'll be doing sandos to make it more of a daytime thing. From Katie's side we'll be doing cakes and bakes and we have a coffee element coming in as well. Article continues below "The sandos are not going to be your standard tuna mayo sandwich. For instance we had the Nigella burger and we can do a version of that in a sandwich. It'll be unapologetic big-flavoured sandwiches. "There will be brownies and blondies and tarts and things like that, and I know Katie wants to do fresh cinnamon rolls daily." Loaded hash browns will be sold at Fully Loaded (Image: Phil Fraser ) Sandos will also be on the menu (Image: Phil Fraser ) Describing why they picked Gorseinon as a location Phil said: "Gorseinon is just fantastic. The people have been so supportive of it and the reaction online, or from people coming up to the van, we always have people asking: 'When's the shop opening?'. "It sounds like we've got quite a bit of support but all we can do is give it a go. You can do everything right and still fail but if you don't give it a go you're never going to have a chance. "It's not going to be your traditional café but it will be somewhere you can go and get some really good food or a coffee and a cake, completely unpretentious. Article continues below "The food van will carry on as usual on Tuesday nights in season at Dunvant, Fridays outside Toasted, and Sundays at the markets. We're going to try not to affect our businesses too much – it's just a case of having a base now and somewhere we can work from. "It feels very natural. We've been ready for this for a while but you've got to wait for the right opportunity."
Daily Mirror
14-06-2025
- General
- Daily Mirror
Nigella Lawson's 'best scone' recipe that's 'light and fluffy' with perfect rise
Nigella Lawson has shared her recipe for scones, which she describes as the "best scones" she's ever eaten. The sweet treat is perfect for afternoon tea or as a snack "These are the best scones I've ever eaten," TV cook Nigella Lawson declared about the quintessentially British treat. The scone, a classic British delight, is perfect for afternoon tea - and Nigella has shared her secret to baking your own. There's no hard and fast rule about when to enjoy a scone, some might fancy one for brunch or even after dinner. Nigella's top-notch scone recipe includes cream of tartar - not to be confused with clotted cream - which gives the scone a wonderfully light texture. When it comes to topping your scone, you can't beat the classic: cream and jam. But how would you layer yours? Scone recipe Ingredients 500g plain flour One teaspoon of salt Two teaspoons of bicarbonate of soda Four-and-a-half teaspoons of cream of tartar 50g of cold unsalted butter (diced) 25g trex vegetable shortening (or use another 25g of butter) 300ml milk One large egg (beaten, for egg-wash) Equipment 6½cm crinkle-edged round cutter Lightly greased baking tray Method "Rub in the fats till it goes like damp sand," Nigella Lawson advised. Add the milk, mix briefly, then turn out onto a floured surface and knead lightly to form a dough. Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones, reports the Express. Place on the baking tray very close together then brush the tops with the egg-wash. Pop them in the oven and cook for 10 minutes or until they've risen and turned golden. "Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam," Nigella Lawson recommended. Making your own jam Jam Prep: under 30 minutes Cooks in: 10 to 30 minutes Makes: three jars of jam Ingredients 450g raspberries 450g granulated sugar Method Article continues below Once the sugar has dissolved, bring the fruity and sugary mixture to a rapid, rolling boil. Cook for three to five minutes until the jam has reached setting point. To check if the jam is ready, take the pan off the heat and spoon a small amount onto the chilled plate. If the jam wrinkles when slightly cooled and pressed on, it's done; if not, it requires further cooking. After cooking, transfer the jam into sterilised jars and consume within the following few weeks.
Daily Mirror
04-06-2025
- General
- Daily Mirror
Nigella Lawson settles debate on best place to store eggs - but only in the UK
Nigella Lawson has shared her advice on the best place to store eggs - and it turns out the Americans have been right all along when it comes to keeping them fresh for longer The age-old debate on where to stash your eggs – in the fridge or on the countertop – has been a hot topic, with Brits and Americans divided on their storage habits. While here in the UK, we're more inclined to let our eggs bask at room temperature, our friends across the pond swear by chilling them in the fridge. Culinary queen Nigella Lawson has now weighed in, declaring that both methods have merit, but for keeping your eggs in tip-top condition for an extended period, the American way wins out. On her website, Nigella advises: "Eggs in their shells don't necessarily need to be refrigerated but they do need to be stored in cool, dry conditions." She further notes: "As most houses now have central heating and very few have a cool larder, it tends to be most practical to store eggs in the fridge." The reason behind this chilly preference is simple: eggs require a stable, cool environment to maintain freshness, and the fridge is just the place to thwart the multiplication of salmonella bacteria. With room temperatures prone to fluctuation, especially as the warmer months roll in, the risk of bacterial growth increases, reports the Express. Nevertheless, whether you opt for the fridge or the countertop, consistency is key; erratic temperatures can turn your eggs from breakfast staples to health hazards. This explains why supermarket shelves aren't chilled – the transition from shop to home could spell trouble, potentially leading to salmonella poisoning. Nigella stated: "If you do have a suitably cool room to store them in then they should be fine left out of the fridge. However we would like to point out that the UK Food Standards Agency recommends that eggs should be stored in a 'cool, dry place, ideally the fridge'." The US FDA recommends that eggs for sale are stored in refrigerated units at below 45F (7C) and all eggs are "refrigerated promptly" after purchase." Avoid storing eggs in the door of the fridge as the constant temperature changes from opening and closing can cause them to spoil. The best spot for egg storage is on the middle shelf of the fridge, which tends to maintain the most consistent temperature. Regardless of how you choose to store your eggs, always check the packaging before adding them to your shopping trolley to ensure you're buying the freshest eggs possible. Nigella added: "In the UK eggs are individually stamped with a 'best before' date (which should correspond to the date on the box) and in the US there is a date on the carton by which it is recommended the eggs are used and the FDA recommend that eggs are used within three weeks of purchase. Once an egg has been cracked open, the white and yolk should be stored in the fridge and used within 48 hours.
Daily Mirror
04-06-2025
- Entertainment
- Daily Mirror
Nigella Lawson shares 15-minute recipe for the 'best scones' she's ever tasted
Nigella Lawson's scones recipe only takes 15 minutes to cook with the cook saying these are the 'best scones' she's ever tasted The ultimate comfort food, a crumbly, warm scone paired with your favourite brew, is hard to beat. Celebrity kitchen whizz Nigella Lawson has a treat for us; her recipe makes 12 perfect scones that she claims are the "best scones" she's ever tasted – and you can whip them up in your kitchen. Nigella's scones are not only delicious but also quick to make - about 15 to 20 minutes from start to finish. Her tantalising recipe may just make it into your go-to collection of baking favourites. So, roll up your sleeves for Nigella Lawson's "best scones", which will stay delectably fresh for a couple of days when kept in an airtight tin, reports the Express. Nigella Lawson's scones Makes: 12 Ingredients 500g plain flour One teaspoon of salt Two teaspoons of bicarbonate of soda Four-and-a-half tsp cream of tartar 50g cold unsalted butter (diced) 25g butter 300ml milk One large egg (beaten, for egg-wash) Clotted cream Jam Equipment Lightly greased baking tray 6½cm crinkle-edged round cutter Method Preheat the oven to 220C (200C fan). Sift the flour, salt, bicarbonate of soda, and cream of tartar into a large bowl and rub together until it "goes like damp sand". Then add all of the milk, briefly mix, then turn out the dough mixture onto a floured surface and knead lightly. Roll out to about 3cm thickness, dip the cutter into the flour and stamp out about ten scones. Place the cut-outs onto a baking tray, brush with the egg-wash, and put in the oven for ten minutes, until risen and golden. Once baked, serve with clotted cream and jam. A fruity twist For those who like to have raisins or sultanas in their scones, it's fairly simple to make that recipe adjustment. All you need to do is add 75g of either raisins or sultanas to the dough mixture before rolling it out on a floured surface. Cheesy scones If you have a preference for a more savoury bite, rather than sweet, then you can add cheese. To do so, you will just need to add grated mature Cheddar to the dough mixture before rolling it out and baking it in the oven.
