Saturday Special: Bitchin’ Kitchen


OK, so this post isn’t about my own receipe (that’s for next time…) but I just had to share my new found and undying love with this show. But it is food related!

For those who don’t know what Bitchin’ Kitchen is about, it’s basically a cooking show with a big splash of crazy (which I’m sure you’ve already worked out from the title!). Nadia G whips up some fantastic recipes and her three wacky sidekicks provide the foody knowledge, all with some random skits thrown in. Sounds ridiculous, right? Well, you’re right, it is. But it’s the best kind!

Here are the 5 things that make the show so great:

1. Nadia G


Bitchin’ Kitchen would most defintely not be bitchin’ without her. She’s a sexy cross between a vintage pin-up girl and a rock chick, with a husky French-Italian accent and a devilish sense of humour (she created and writes the show). As soon as I saw her on my screen I was smitten – hot, funny and cooks like a demon? Perfect combo.

2. The recipes

The food that Nadia makes is just as delicious as she is, and she makes dishes for all occasions, the good and the bad. Cooking for in-laws? She’s got a dish for that.  Trying to seduce someone into your lair? There’s a dish for that too. Or are you cooking for your ex/someone who you’re going to chuck? Yep, there’s even a dish for that. One particular favourite of mine is her French toast with salted caramel sauce, the recipe for which is as follows (which I found on the official website, which is brilliant, by the way):




For the caramel

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 cup  whipping cream
  • 1/4 cup unsalted butter
  • Pinch fleur de sel

For the french toast

  • eggs
  • 1/3 cup whole milk
  • vanilla bean, halved lengthwise and seeds scraped
  • Big pinch  brown sugar
  • Pinch sea salt
  • 2 to 3 tablespoons unsalted butter, for frying
  • 6 slices  challah bread, sliced about 1-inch thick
  • 1/2 cup creme fraiche or  sour cream


To make the caramel:

Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook’s Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.

To make the French toast:

In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.

Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.

3. The crew


They look a bit like Eurovision rejects, but Panos the Fish and Meat Guy, Hans, and The Spice Agent know their stuff when it comes to ingredients, and always bring the funny with their own sketches.

4. Utensils


Bitchin’ Kitchen’ is all about cooking with  pizzazz, and that includes everything she cooks with. All of Nadia’s utensils have a funky twist, and some are even available to buy. Look at these guitar spatulas, just look at them:


And what about these washing up gloves? Fancy, no?


5. The humour

I’ll just let the videos speak for themselves.



One thought on “Saturday Special: Bitchin’ Kitchen

  1. I’ve watched her show a few times. She does make some great food, but sometimes she seems like she’s…trying to hard, with the over-the-top-ness.

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