Archive for February, 2014

Cats & Cakes

Posted on: February 27th, 2014 by Harriet Low No Comments

I am still in full on tour prep mode at the mo which is exciting. But in between all the practice baking I got the chance to have a little bit of fun hanging with the team at 8 Out of 10 Cats on Channel 4. It was such a funny experience and I really enjoyed meeting all the comedians as well as fellow contestants Dawn O’Porter, Joe Wilkinson and Rob Beckett. For those who missed it you can check it out on 4OD.

As well as prepping for my tour, I am also planning an appearance at the Big Cake Show in Exeter at the end of the month. Check out my calendar page for more details of when I am appearing and a link to buy tickets.

I also managed to fit in a quick trip to Rome, where as well as checking out some fantastic bakeries and pizzerias I also spotted a calendar of hot priests! Check out my Facebook page to see the picture and to keep up to date with all my latest news.

Now I am off to practice my pancake tossing ahead of Shrove Tuesday next week, one of my favourite days of the year. If you want a great pancake recipe then check out my Bake With Kids pages for a fail safe recipe to make with your kids.

Prepping for my tour

Posted on: February 12th, 2014 by Harriet Low No Comments

So my big news last week was the announcement of 29 new dates for my tour this November and December. I know lots of you have been asking why the tour isn’t coming near you, so I hope now that you will all get a chance to come and see me.

I have had a fab couple of weeks prepping for my tour. I am in charge of picking all the music that will be played during the tour, so it’s been a brilliant excuse to spend some time going through my albums. I really hope you like the tracks I have chosen. I am also going to share with you some personal photos from throughout the years. I had a good giggle at some of the ones from the early years. I wonder if you will think I have changed much! The plan for the show is to roughly follow the chronology of my life, and to demonstrate recipes from each of the different stages, starting with the first apple pie I made with my mum. So as well as going through my music and photo collections, I have been looking back at all the recipes I have cooked over the years. It’s been heaven just hanging out in the kitchen recreating memories in my oven. For those that come to the show, you there will be a programme available to buy that will contain all the recipes I demonstrate. So hopefully I will inspire some of you to go home and try some out yourself.

Apple & Wensleydale Pie

Posted on: February 4th, 2014 by Harriet Low No Comments

1. To make the pastry, put the flour in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

2. Now work in just enough cold water to bring the pastry together, using one hand. When the dough begins to stick together, gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes.

3. Heat your oven to 200°C/gas6. Lightly butter a baking tin, about 26 x 20cm and about 4cm deep. .

4. For the filling, peel, quarter and core all of the apples. Slice them into a large bowl and toss together.

5. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Lightly dust your work surface with flour. Roll out the larger piece of pastry so it’s a good 6cm larger all round than the base of the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides.

6. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit.

7. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk, then put the pastry lid on top. Seal the edges with your fingertips and crimp them; trim off the excess pastry neatly. Brush the pastry with milk and sprinkle with more sugar. Make two slits in the top to allow the steam to escape.

8. Bake for 30-35 minutes or until the crust is golden brown. Leave to stand for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniement.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy



Posted on: February 2nd, 2014 by Karl Hudson No Comments

Help your kids get a better understanding of where their food comes from. This series of short animated films follow George on his homework project. This episode sees him exploring how wheat is milled into flour.


Posted on: February 2nd, 2014 by Karl Hudson No Comments

Get ready for Shrove Tuesday with this selection of pancake resources. It includes a photographic recipe sequencing as well as videos which children of all ages will love.

Underwater Party Pack

Posted on: February 2nd, 2014 by Karl Hudson No Comments

For a underwater themed party pack; complete with games, activities, recipes and invitations – Click here to download.