Archive for June, 2014

Shallot, Onion & Chive Tart

Posted on: June 29th, 2014 by Harriet Low No Comments

1. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.

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

3. Meanwhile, for the filling, thinly slice the shallots and onions. Heat the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions with a pinch of salt and cook slowly for at least 20 minutes, stirring occasionally, until they are very soft and golden. Season with pepper and more salt if needed. Leave to cool.

4. Heat your oven to 200°C/gas 6 and have ready a 23cm loose-based fluted tart tin, 3.5cm deep.

5. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.

6. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes or until it looks dry and faintly coloured. Trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch cracks or holes if necessary. Turn the oven down to 180°C/gas 4.

7. For the filing, whisk the eggs, egg yolks and cream together, then whisk in the mustard and chives. Season with salt and white pepper.

8. Spoon the cooled onion mixture into the pastry case and spread it evenly, then carefully pour on the egg mixture. Bake in the oven for 30-35 minutes, until the filling is just set and golden. Leave in the tin for 5 minutes, then unmould. Serve warm or cold..

The Bake Off Is Back!

Posted on: June 16th, 2014 by Harriet Low No Comments

So the first leg of GET YOUR BAKE ON! is now over. Over the last few months I travelled the length and breadth of the country, from Scotland to the South Coast. It was so much fun and a huge pleasure to meet so many of you lovely home bakers out there. I just love the enthusiasm that you all have for baking and how you are all so willing to just give it a go, even if you have to suffer a few soggy bottoms. Everyone has been so kind and complimentary about the show and the reaction from the audience was incredible. Highlights from the tour include meeting up with the McBusted boys, getting the wonderful Bezza up on stage with me in Oxford and ending the run at the brilliant Eventim Apollo in London – I felt like a proper rock star there! I am back on tour in November and will be heading back up to Scotland and all over England, as well as crossing the water to Ireland and visiting Wales.

The tour may be over, but I am as busy as ever. Last week I was in Birmingham for the BBC Good Food Show Summer. This is always a fab event and this time as well as appearing on my own, Mary and I put on a few appearances together which made the event even more fun.

I just love this time of year, the sun is out and I am reunited with my GBBO family Mary, Mel & Sue. Hanging out in the tent together, sampling brilliant bakes and having a giggle, it really is the best job in the world. I can’t tell you too much at the moment about this series, but I will say that this year the standard is ridiculously high. As this year the show coincides with the World Cup we had a hilarious time recording a world cup themed trailer for the show. Check out my FB page to see Mary going football crazy, it’s a sight to behold!


FKR: Nutrition

Posted on: June 3rd, 2014 by Karl Hudson No Comments

George explores diet and good health. Find out more about food groups and nutrients as George does some research for his school project.

Healthy eating bundle

Posted on: June 3rd, 2014 by Karl Hudson No Comments

All of grainchain’s healthy eating resources in one place. These will help you plan lessons which:

• Investigate the nutritional value of cereal products and their place in a healthy balanced diet;

• explore energy – where it comes from; how we use it; and ensuring a good balanced lifestyle;

• study the food groups; the eatwell plate; the importance of breakfast; and the role of cereal products;

• look into dieting and weight loss including investigating dangerous dieting and exploring what constitutes a healthy diet for a teenager.

Dinosaur Party Pack

Posted on: June 3rd, 2014 by Karl Hudson No Comments

For a dinosaur themed party pack; complete with games, activities, recipes, invitations, thank you cards and even a pirate hat! – Click here to download.

Danish Pastry Dough

Posted on: June 1st, 2014 by Karl Hudson 1 Comment

1. Put the flour into the 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 eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes.

2. Tip the flour out onto a lightly floured surface and shape 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 chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. Lay the butter on the dough so that it covers the bottom two-thirds of it. Make sure that it is positioned neatly and comes almost to the edges.

4. Fold the exposed dough at the top down 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 for an hour to harden butter.

5. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Now roll it out to a rectangle, about 50 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top. This is called a single turn. Put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge between turns.

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