Archive for August, 2013

Welcome to my new website!

Posted on: August 26th, 2013 by Harriet Low No Comments

Welcome to my new website!

I am really excited to show off the new website, and I hope you all enjoy it. The picture here is from a photoshoot we did for the website, the Victoria sponge went down really well with all the crew! The website contains lots of my favourite baking recipes, as well as tips to make sure you avoid any soggy bottoms and other baking disasters. If you have any baking questions then please do post them on my new Facebook page https://www.facebook.com/paul.hollywood.718 and each week I will be answering one on my Ask Paul page on the website.

I have just been on holiday, which was very relaxing, but I am now back and raring to go. I have just started filming a new show, Pies and Puds, which will be coming soon to the BBC, accompanied by a fantastic new book.  I will let you know more about it all soon. For the show, I have been travelling around the UK meeting new and specialist producers and learning what they do. I have been everywhere, from filming in a truckers’ cafe to checking out a chilli farm!

In between filming, I will be travelling all over the world, baking at various events. This month alone, I will be cooking at the Stratford-upon-Avon Food Festival on 15th September and then flying down to Johannesburg, South Africa on  21st for the Cape Gourmet Festival. Please check out Paul’s Calendar to find out when and where I will be, and do come and say hello.

And, finally the wait is over – The Great British Bake Off is back. I hope you have been enjoying the new series so far and agree that all the bakers this year are fantastic. I have loved watching all their signature bakes and showstoppers coming out of the oven, as well as seeing if they are up to the technical challenges this year, which Mary and I reckon are trickier than ever!

I really hope you enjoy the website and my blog (which I will be updating every couple of weeks). Now get baking, and please do tweet or Facebook me pictures of your showstoppers!

Bye Paul x

 

Puff Pastry

Posted on: August 23rd, 2013 by Harriet Low 1 Comment

1. Put the flours, salt, eggs and water into a large bowl and gently mix to an even dough with your fingers. Transfer the dough to a lightly floured surface and knead it for 5-10 minutes until smooth. The dough should feel a little tight at this stage. Shape the dough into a ball and put it into a plastic bag in the fridge to chill overnight, or for at least 7 hours.

2. Flatten the butter into a rectangle, about 40 x 19cm, by battering it down with your rolling pin. (You may find this easier to do this if you sandwich the butter between 2 sheets of cling film). Return to the fridge for an hour to harden the butter again.

3. Roll out your dough to a rectangle, about 60 x 20cm wide. Put the butter on the dough so it covers the bottom two-thirds. Make sure that it is positioned neatly and covers almost to the edges.

4. Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough . Pinch the edges together to seal. Put it back in a plastic bag and chill for 1 hour.

5. Take the dough out of the bag and put it on a lightly floured surface with a short end towards you. Roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Chill in the bag for 1 hour.

6. Take the dough out of the bag, put it on a lightly floured surface with the short end towards you and roll into a rectangle as before. This time, fold down one-third of the dough and then fold up the bottom third to make a neat square. This is called a single turn. Chill in the bag for another hour.

7. Bring your dough out again and do a single turn as previously. Chill in the bag overnight. Your dough is now ready to use.

Pithivier

Posted on: August 23rd, 2013 by Harriet Low No Comments

1. Line a baking tray with baking parchment or silicone paper.

2. For the filling, beat the butter and caster sugar together in a large bowl until creamy. Mix in the eggs, rum and orange zest, then fold in the ground almonds and flour.

3. Roll out the pastry on a lightly floured surface to a large round, about 3mm thick. Using a large plate as a guide, cut out a 28cm round and put it on the prepared baking tray.

4. Spread the filling over the pastry, leaving a 2cm clear margin around the edge. Brush the pastry edge with some of the beaten egg. Roll out the remaining pastry and cut another 28cm circle. Lay this on top of the filing and press the edges of the pastry firmly together to seal. Chill for at least 1 hour.

5. Heat your oven to 220°C. Brush the pastry with the remaining beaten egg and bakefor 25-30 minutes or until golden. Leave to cool, then dust the pie with icing sugar to serve.

 

Victoria Sponge

Posted on: August 23rd, 2013 by Harriet Low No Comments

1. Heat your oven to 180°C. Line the base of two 20cm cake tins with baking parchment and lightly butter the sides.

2. Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer or large bowl. Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients are evenly combined; do not overmix as this will tighten the mixture and result in a rubbery texture.

3. Split the mixture between the cake tins and put in the oven to bake for 25-30 minutes. The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.

4. Select the best looking sponge for the top layer and then lay the other one, top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top and dust with icing or caster sugar when serving.

Croissants

Posted on: August 20th, 2013 by Karl Hudson No Comments

1. Put the flour into a bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. The dough should be fairly stiff.

2. Tip the dough out onto a lightly floured surface and shape it into a ball. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour.

3. On a lightly floured surface, roll out your dough to a rectangle, about 60 x 20cm; it should be about 1cm thick. Flatten the butter to a rectangle, about 40 x 19cm, by bashing it with a rolling pin. Put the butter on the dough so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges.

4. Fold the exposed dough at the top down over one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter.

5. Take the dough out of the bag and put it on the lightly floured work surface with a short end towards you. Roll into a rectangle, about 60 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top to make a neat square to make a neat square. This is called a single turn. Put the dough back into the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns.

6. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly.

7. When you are ready to shape the croissants, line 2 or 3 baking trays with baking parchment or silicone paper.

8. Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. Trim the edges to neaten them.

9. Cut the rectangle lengthways into 2 strips, then cut triangles along the length of each strip; these should be 12cm wide at the base and about 15cm high (from the middle of the base to the tip). Once you have cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each strip.

10. Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. Now starting at the thick end of the triangle, roll up into a croissant. You will have 12 medium-sized croissants. For a traditional crescent shape, turn the ends in towards each other slightly.

11. Put the croissants on the prepared baking trays, leaving space in between them to expand; allow 4 – 6 per tray. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 – 24°C) until at least doubled in size. This should take about 2 hours.

12. Heat your oven to 200°C.

13. Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. Bake for 15 – 20 minutes or until golden brown. Cool on a wire rack. Eat warm.

BBC Good Food Show Winter

Posted on: August 20th, 2013 by Harriet Low No Comments

Catch Paul at the BBC Good Food Show Winter, on 25th & 26th November at the NEC in Birmingham. Paul will be giving delicious demonstrations, live in the Supertheatre. Plus, catch him on the Interview stage and book signings on the WHSmith Stand.

Find out more about the event and book tickets click here