Archive for March, 2016

Courgette Tart with Roasted Tomato Coulis

Posted on: March 27th, 2016 by Karl Hudson No Comments

1. First make the coulis. Heat your oven to 220°C. Put the tomatoes, cut side up, in a roasting tin. Add garlic and trickle over the balsamic vinegar. Drizzle generously with olive oil. Sprinkle with the sugar and season lightly with salt and coarse pepper. Roast for 20-30 minutes or until very soft and juicy, and slightly coloured on top (out-of-season tomatoes may take longer). Make sure that they don’t burn. Allow to cool. Peel the garlic and put the cloves, along with the tomatoes and any juices from the roasting tin, into a blender. Add the basil and a bit more olive oil. Blitz thoroughly, then pass through a sieve into a bowl to make a smooth sauce. Check the seasoning, cover and chill until needed.

2. Meanwhile, for the topping, heat 1 tbsp olive oil in a frying pan and gently fry the onion until softened. Add a sprinkling of sugar and cook for another couple of minutes until the sugar has dissolved. Set aside.

3. Plunge the courgette slices into a saucepan of boiling water, blanch for a minute or two, then drain, pat dry and leave to cool.

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

5. Roll out your puff pastry on a lightly floured surface to a large circle, about 2mm thick. Using a large plate as a guide, cut out a 26cm round. Prick all over with a fork and use the tip of the knife to lightly mark a 2cm boarder all around the edge. Place on the prepared baking tray. Chill for 30 minutes.

6. Heat your oven to 200°C. Spoon the red onion over the pastry within the boarder and then arrange the courgette slices in layers over the top, over lapping them slightly. Sprinkle with olive oil and season with salt and pepper. Brush the pastry boarder with beaten egg.

7. Bake for 20-25 minutes until the pastry is puffed and golden brown. Allow to cool. Before serving, brush with a little more olive oil and squeeze over some lemon juice. Finish with a fine grating of Parmesan and a few twists of the pepper mill. Serve with a spoonful of the tomato coulis on the side and a light summer salad.

Big News

Posted on: March 15th, 2016 by Harriet Low No Comments

Apologies for not writing in a while, but I have had a big few weeks. A big trip with my family, a big birthday (50!) and this week a big launch. I am so excited that I can finally reveal my new range of #Hollywoodbakes to you all.

As you probably already know I’m passionate about inspiring more people to bake more adventurously. My new range of baking mixes are so easy to use and I am hoping will give people the confidence to start experimenting with handcrafted baking without the risk of failure. I really believe this range will inspire people to get in the kitchen and start baking.  They are really easy to use, with step-by-step instructions and some hints and tips which will allow you to step out of your comfort zone and try a bake that you’ve never tried before. There are 12 delicious artisan-style recipes, including a Garlic and Herb Tear ‘n’ Share Mix and Luxurious Belgian Chocolate Brownie Mix and only require very basic additional ingredients such as water, oil, eggs or butter. The range is available at Morrisons, Sainsburys, Tesco, Waitrose and Ocado.

I really hope that you enjoy them, please do let me know what you think. I would also love to see your finished bakes, post them on Instagram, Twitter & FB and tag them with #hollywoodbakes

Happy Baking!

Spinach & Egg Pie

Posted on: March 8th, 2016 by Harriet Low No Comments

Preheat the oven to 200C, gas mark 6.

Mix the flour and salt together. Rub in the butter until it looks like breadcrumbs. Mix the egg with the lemon juice and 2-3 tbsp of cold water. Make a well in the centre of the mixture and pour in the egg mix. Use a knife to mix together and form a dough. If the dough is too dry add a splash more water.

Turn out onto a lightly floured surface and knead to form a smooth dough. Wrap in cling film and leave in the fridge to chill for at least 15 minutes.

Gently heat the oil and then cook the onion and garlic until soft. Transfer to a bowl. Add the frozen spinach to the pan and increase the heat. Cook, stirring often until all the spinach is soft and all the liquid released has evaporated. Add the spinach to the onion and garlic and leave to cool.

Beat two of the eggs with the cream cheese. Add the cheddar and chives, and then season with salt, pepper and nutmeg. Add to the cooled onion and spinach mixture.

Roll out 2/3 of the pastry not a 30cm circle and add to a lined 21cm loose bottom cake tin. Roll out the remaining pastry to a 24cm circle. Spread the filling over the base. Make 3 evenly spaced depressions in the filling. Crack the remaining eggs into each of the depressions.

Brush the rim of the pastry with egg wash and place a lid on top. Press the edges to seal. Trim off any excess pastry. Brush the top with egg wash. Make a steam hole in the centre of the lid. Bake for 50-55 minutes.

Can be eaten hot or cold.